The Martha Stewart Living Cookbook: The New Classics

673 Pages·2007·6.93 MB·English

by  The Editors of Martha Stewart Living Magazine

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THE
MARTHA

STEWART

LIVING

COOKBOOK

The ew Classics
THE
MARTHA

STEWART

LIVING

COOKBOOK

The ew Classics

By the Editors ofMartha Stewart Living

C L A R K S O N P O T T E R • P U B L I S H E R S • N E W Y O R K
COPYRIGHT ˝ 2007 BY MARTHA STEWART LIVING OMNIMEDIA, INC.

ALL RIGHTS RESERVED.

PUBLISHED IN THE UNITED STATES BY CL ARKSON POT TER/PUBLISHERS,

AN IMPRINT OF THE CROWN PUBLISHING GROUP, A DIVIS ION OF RANDOM HOUSE, INC. , NEW YORK.

WWW.CROWNPUBLISHING.COM

WWW.CL ARKSONPOT TER.COM

WWW.MARTHASTEWART.COM

CL ARKSON N. POT TER IS A TRADEMARK AND POT TER AND COLOPHON

ARE REGISTERED TRADEMARKS OF RANDOM HOUSE, INC.

ALL OF THE RECIPES IN THIS BOOK HAVE BEEN PREVIOUSLY PUBLISHED

IN SLIGHTLY DIFFERENT FORM IN MARTHA STEWART L IVING MAGAZINE.

PHOTOGRAPHS THAT APPEARED IN THE ORIGINAL HARDCOVER PUBLICATION OF THIS
BOOK DO NOT APPEAR IN THE EBOOK.
LIBRARY OF CONGRESS C ATALOGING-IN-PUBLIC ATION DATA

THE MARTHA STEWART LIVING COOKBOOK: THE NEW CL ASSICS / THE EDITORS OF MARTHA STEWART LIVING—1ST ED.

INCLUDES INDEX.

1. COOKERY. I . MARTHA STEWART LIVING. I I . T ITLE.

TX714.M34633 2007

641.5—DC22 2007006088

eISBN: 978-0-307-45334-1
DESIGN BY AMBER BL AKESLEY, MARY JANE C ALLISTER, AND MAT T PAPA
v1.0
contents

ACKN O W L E D G M E N T S PAGE 7

I N T R O D U C T I O N PAGE 8 PA N T R Y PAGE 10 E Q U I P M E N T PAGE 21

M E N U S PAGE 26
S TA RT E R S PAGE 65

S O U P S A N D ST EWS PAGE 107

S A L A DS PAGE 145

S A N DW I C H ES A N D SAVO RY P I ES PAGE 193

PASTA , R I C E , A N D G R A I N S PAGE 217

M E AT PAGE 249

P O U LT RY PAGE 273

F I S H A N D S H E L L F I S H PAGE 303

M E AT L ES S MA I N D I S H ES PAGE 327

S I D E D I S H ES PAGE 339

F R U I T D ES S E RTS PAGE 393

F R O Z E N D ES S E RTS PAGE 417

C USTA R DS A N D P U D D I N G S PAGE 437

P I ES A N D TA RTS PAGE 453

CA K ES PAGE 481

PAST R I ES PAGE 525

CO O K I ES A N D CA N DY PAGE 531

B R E A DS PAGE 555

B R E A K FAST A N D B R U N C H PAGE 579

D R I N KS PAGE 605

S A L SAS, SAU C ES, D I P S , A N D MO R E PAGE 615

BAS I CS PAGE 637

F O O D S O U R C E S PAGE 664 E Q U I P M E N T S O U R C E S PAGE 666 D I R E C T O R Y PAGE 667

I N D E X PAGE 672
acknowledgments

THE RECIPES IN THIS book represent the creativity the brilliant photographers as well as
and hard work of many people, over many years. Martha Stewart Living design director James
A special thank you to our very talented editorial Dunlinson and deputy creative director Ayesha
director of food and entertaining, Lucinda Scala Patel and their teams of art directors and stylists.
Quinn, who leads the team that creates the recipes Thanks also to our photo department, including
in Martha Stewart Living, as well as to food editor Heloise Goodman, Andrea Bakacs, Joni Noe, and
Jennifer Aaronson and deputy food editor Sarah Alison Vanek Devine.
Carey, who offered careful guidance throughout the Producing this book required the dedication of
creation of this book. Thank you also to the many special projects editor in chief Amy Conway, exec­
other food editors, recipe testers, and kitchen as­ utive editor Ellen Morrissey, and assistant manag­
sistants who have worked in the Martha Stewart Liv­ ing editor Robb Riedel. Heartfelt thanks to Evelyn
ing test kitchens since 2001, among them Christine Battaglia, who brought expertise and enthusiasm
Albano, Sara Backhouse, John Barricelli, Tara Bench, to every stage of the project and whose consider­
Shira Bocar, Frances Boswell, Stephana Bottom, able talents are reflected throughout the book.
Monita Buchwald, Samantha Connell, Carolyn Cop­ Under the direction of art director William van
persmith, Kristine Croker Fiordalis, Stephanie Roden, associate art director Amber Blakesley cre­
Fletcher, Yolanda Florez, Amy Gropp Forbes, Alli­ ated the book’s elegant, modern cover, and worked
son Hedges, Aida Ibarra, Heidi Johannsen, Carmen with Mary Jane Callister on an overall design that
Juarez, Shelly Kaldunski, Anna Kovel, Judith Lock­ is fresh but timeless. Thank you, too, to Denise
hart, Rachael Macchiesi, Denise Mickelsen, Claire Clappi, Lori Key, Matt Papa, and Emily Burns for
Perez, Melissa Perry, Elizabeth Pilar, Gertrude Porter, their help with so many details.
Lori Powell, Darlene Schrack, Nicole Slaven, Susan As always, our executive team of Gael Towey, Lau­
Spungen, Susan Sugarman, Susan Testa, Laura ren Podlach Stanich, Margaret Roach, and Eric A.
Trace, Brittany Williams, and Avery Wittkamp. Pike lent valuable support to the project. And thanks
Their food always looks as delicious as it tastes, to our colleagues at Clarkson Potter: Jenny Frost,
as you can see in the photographs in this book. For Lauren Shakely, Doris Cooper, Jane Treuhaft, Amy
creating those images, thank you to Boorstein, Mark McCauslin, and Derek Gullino.
7
introduction

The Martha Stewart Living test kitchens are always exciting
and inspiring. There, on the ninth floor of the Starrett-Lehigh
building in Manhattan, you will find a big team of talented
cooks busy at the stoves and the work stations, mixing,
stirring, measuring, chopping, kneading, sautéing, tasting,
and fine-tuning. Right next door in our photo studios, more
food is being prepared and “styled” for the photographs
being taken. And just down the hall, editors are at their
computers writing recipes or debating the best way to
phrase a step.
This big, bustling operation evolved from a very small start,
back in 1990. But the most important things have not
changed: I and all of our food editors have always shared a
dedication to quality, a passion for the very best ingredients,
a thirst for knowledge (and desire to share what we learn),
and a sincere appreciation of the ever-changing world of food
and cooking. Our food department creates many hundreds
8 T H E M A R T H A S T E W A R T L I V I N G C O O K B O O K