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TITLE PAGE

ACKNOWLEDGMENTS

INTRODUCTION

PANTRY

EQUIPMENT

MENUS

STARTERS

SOUPS AND STEWS

SALADS

SANDWICHES AND SAVORY PIES

PASTA, RICE, AND GRAINS

MEAT

POULTRY

FISH AND SHELLFISH

MEATLESS MAIN DISHES

SIDE DISHES

FRUIT DESSERTS

FROZEN DESSERTS

CUSTARDS AND PUDDINGS

PIES AND TARTS

CAKES

PASTRIES

COOKIES AND CANDY

BREADS

BREAKFAST AND BRUNCH

DRINKS

SALSAS, SAUCES, DIPS, AND MORE

BASICS

FOOD SOURCES

EQUIPMENT SOURCES

DIRECTORY

COPYRIGHT

acknowledgments

THE RECIPES IN THIS book represent the creativity and hard work of many people, over many years. A special thank you to our very talented editorial director of food and entertaining, Lucinda Scala Quinn, who leads the team that creates the recipes in Martha Stewart Living, as well as to food editor Jennifer Aaronson and deputy food editor Sarah Carey, who offered careful guidance throughout the creation of this book. Thank you also to the many other food editors, recipe testers, and kitchen assistants who have worked in the Martha Stewart Living test kitchens since 2001, among them Christine Albano, Sara Backhouse, John Barricelli, Tara Bench, Shira Bocar, Frances Boswell, Stephana Bottom, Monita Buchwald, Samantha Connell, Carolyn Coppersmith, Kristine Croker Fiordalis, Stephanie Fletcher, Yolanda Florez, Amy Gropp Forbes, Allison Hedges, Aida Ibarra, Heidi Johannsen, Carmen Juarez, Shelly Kaldunski, Anna Kovel, Judith Lockhart, Rachael Macchiesi, Denise Mickelsen, Claire Perez, Melissa Perry, Elizabeth Pilar, Gertrude Porter, Lori Powell, Darlene Schrack, Nicole Slaven, Susan Spungen, Susan Sugarman, Susan Testa, Laura Trace, Brittany Williams, and Avery Wittkamp.

Their food always looks as delicious as it tastes, as you can see in the photographs in this book. For creating those images, thank you to the brilliant photographers as well as Martha Stewart Living design director James Dunlinson and deputy creative director Ayesha Patel and their teams of art directors and stylists. Thanks also to our photo department, including Heloise Goodman, Andrea Bakacs, Joni Noe, and Alison Vanek Devine.

Producing this book required the dedication of special projects editor in chief Amy Conway, executive editor Ellen Morrissey, and assistant managing editor Robb Riedel. Heartfelt thanks to Evelyn Battaglia, who brought expertise and enthusiasm to every stage of the project and whose considerable talents are reflected throughout the book. Under the direction of art director William van Roden, associate art director Amber Blakesley created the book’s elegant, modern cover, and worked with Mary Jane Callister on an overall design that is fresh but timeless. Thank you, too, to Denise Clappi, Lori Key, Matt Papa, and Emily Burns for their help with so many details.

As always, our executive team of Gael Towey, Lauren Podlach Stanich, Margaret Roach, and Eric A. Pike lent valuable support to the project. And thanks to our colleagues at Clarkson Potter: Jenny Frost, Lauren Shakely, Doris Cooper, Jane Treuhaft, Amy Boorstein, Mark McCauslin, and Derek Gullino.

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 of recipes every year;