The Martha Stewart Living Cookbook: The Original Classics

The Martha Stewart Living Cookbook: The Original Classics

Language: English

Pages: 640

ISBN: 0307393828

Format: PDF / Kindle (mobi) / ePub

There are certain tools no home cook should be without: a well-sharpened chef’s knife, sturdy mixing bowls, and The Martha Stewart Living Cookbook–The Original Classics. This indispensable reference book gathers more than 1,100 recipes published in Martha Stewart Living from its inception in 1990 to 2000–a decade’s worth of the best of the best from every issue. Now, well into the magazine’s second decade, the editors of Martha’s flagship magazine have revisited this landmark cookbook, adding new content such as suggested menus, an updated pantry and equipment section, a revised source list, how-to photos, and nutritional information to reflect the way we cook today.

From basics to breakfast, from poultry to pastry, The Martha Stewart Living Cookbook–The Original Classics is filled with recipes for every cook and every occasion. Whether it’s a special dinner party, a sit-down luncheon for a bride-to-be, or a casual weeknight supper, this updated collection offers wonderful options across 22 categories, including Starters, Meat, Poultry, Fish and Shellfish, Salads, Soups, Meatless Main Dishes, and Desserts. Throughout, there are essential classes (cooking 101s) for dishes that should be in every cook’s repertoire: roast turkey, whole poached salmon, glazed ham, prime rib roast, macaroni and cheese, fried chicken, and mashed potatoes, as well as recipes that invite you to stretch your cooking knowledge and expertise.

Helpful tips and techniques, comprehensive equipment glossaries, plus a guide to finding unusual ingredients make the kitchen-tested recipes accessible to home cooks everywhere. The Martha Stewart Living Cookbook–The Original Classics belongs on every kitchen counter in America.

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cups boiling water tablespoon kosher salt Rinse the rice in a sieve under cool running water. In a large, heavy pot with a tight-fitting lid, heat the oil over low heat. Add the rice, and cook, stirring constantly, for 10 minutes. Raise heat to high, add 2˙ cups of the boiling water and the salt, stir, and bring to a boil. Reduce heat to low, and cover. Continue cooking until most of the water evaporates, about 10 minutes more. Add the remaining ƒ cup of boiling water without stirring, reduce

Cover the saucepan; transfer to the oven. Bake until stock is absorbed and rice is tender, about 25 minutes. 3. Uncover saucepan. Dot rice with the butter, arrange sage over rice, and bake until butter is melted, about 5 minutes more. Serve immediately. tomato, cucumber, and barley salad SER V ES 12 Inspired by the classic Middle Eastern bulgur dish, this salad is every bit as refreshing. ƒ cup barley 2 teaspoons kosher salt 3 large (about 2 pounds) tomatoes, seeded, cut into ƒ-inch dice 1˙

pot of water to a boil. Blanch the corn briefly, about 1 minute, and drain. Mash lightly with a fork to break up some of the kernels; set aside. 2. In a small bowl, combine the cornmeal, flour, salt, sugar, baking powder, and cayenne pepper. 3. In another bowl, whisk together the egg, buttermilk, and butter. Add to the dry ingredients, and stir just until mixed. Fold in the scallions and corn. 4. Heat the oil in a skillet or on a griddle over medium heat. Place heaping tablespoons of the batter

cilantro, and serve chilled. 8 ounces medium shrimp, peeled and deveined 8 ounces yellow cherry tomatoes 2 Kirby cucumbers, peeled, seeded, finely chopped 1 small red onion, finely chopped ˙ cup loosely packed fresh cilantro leaves, finely chopped 1. Cover and bring a large pot of water to a boil. Prepare an ice-water bath. Using a paring knife, score the nonstem end of each tomato with a shallow “x.” Blanch the tomatoes in boiling water for 30 seconds. With a slotted spoon, transfer the

35 minutes. Remove from heat. Remove garlic; pass the sauce through a food mill fitted with a fine disk. The sauce may be used immediately, or stored as indicated above. spaghetti with garlic three ways perciatelli with garlic, walnuts, and tomatoes SER V ES 4 Garlic is toasted, roasted, and sautéed in this delicious dish. 1 head roasted garlic (see page 646), plus 8 raw cloves Kosher salt 1 pound spaghetti 2 tablespoons extra-virgin olive oil ƒ cup dry white wine 1 cup loosely packed fresh

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