Announcing my Newest Book - Martha's American Food
I am very proud and happy to announce that tomorrow, my 77th book, Martha’s American Food: A celebration of our nation’s most treasured dishes from coast to coast, will be available for purchase tomorrow. In this beautiful volume, I have collected my most favorite national dishes, as well as the stories and traditions behind them. These are the recipes that will delight you with nostalgia, inspire you, and teach you all about this great nation by way of its regions and their distinctive flavors. Simple and delicious, robust and satisfying, and genuinely heartwarming – these all-American dishes will make you happy and leave you feeling that all is right with the world. They’ll remind you of who you are. Here’s a little peek at some of the pages.
I will also be holding book signings starting tomorrow. Come see me if there's one in your area!
Tuesday, April 24, 6:00pm to 7:30pm: Williams-Sonoma in Columbus Circle, NYC
Saturday, April 28, 12:00pm to 2:00pm: CostCo in Leesburg, VA
Wednesday, May 2, 5:00pm to 7:00pm: Barnes & Noble in Princeton, NJ
Friday, May 4, 6:00pm to 8:00pm: Sur La Table in Manhasset, NY
1 I really love this colorful cover of my latest book - number 77 - Martha's American Food - A celebration of our nation's most treasured dishes, from coast to coast.
2 Generations of fishermen have made their living harvesting one of Alaska's most precious natural resources: wild salmon. This recipe for cedar plank-roasted salmon is in the style of the Native Americans of the Northwest. The plank imparts aroma and a subtle smoky flavor.
3 Over the years I've grilled and panfried untold numbers of burgers at Martha Stewart Living for our magazines and on television and this burger, a combination of ground beef chuck and ground sirloin, is extremely satisfying.
4 Lemonade and summer are made for one another, especially when a screened-in porch and a lazy afternoon are involved. Make a good thing even better by adding fresh or frozen sour cherries.
5 It doesn't take much to fall in love with the cooking of the American South. Shrimp and grits, a Lowcountry classic has long been enjoyed at breakfast, especially in the fall, when the shrimp season is at its peak. Try it for lunch and dinner, too!
6 No dessert quite says 'all American' like a golden brown, perfectly flaky, double-crust apple pie. Homemade, preservative-free vanilla ice cream is the perfect partner and it can be made with surprisingly little effort.
7 No wonder this steak-in-a-skillet dish is so popular: It's quick and simple to prepare, literally sizzles when brought to the table, and allows guests to engage in the fun of assembling their own plates. It also makes excellent use of less costly cuts of meat.
8 A 'bowl of red' in the Southwest refers to this signature brick-colored, bean-free beef chili. Indeed, the simplest forms of the dish contain little more than beef and spices. And forget about ground beef - Texas chili is all about chunks of tender, melting chuck.
9 North Carolina style pulled-pork gets its amazing taste from a tomato sauce flavored with the sweetness of molasses and the bite of cider vinegar. It's so yummy in a cornmeal bun with a side of creamy coleslaw.
10 Here I am posing with some young lobster men along the Maine coast in the Northeast. There's a wonderful recipe for lobster chowder in my new book. In coastal Maine, lobsters were once so abundant they could be harvested by hand at low tide.
11 My first memories of sandwiches are warm, crisp, buttery triangles of white or whole wheat bread filled with delectable melted yellow cheese. When I was growing up, these were served with bowls of steaming tomato soup for lunch, and we all loved that meal.
12 Nothing, absolutely nothing, turns a simple meal into a special occasion like homemade rolls. These, which get their richness from butter, were first made during the 1870s at the Parker House Hotel in Boston, and the recipe started appearing in cookbooks a decade later.
13 Key lime pie, the official state pie of Florida, is both sweet and tart, and exceptionally creamy. Connoisseurs claim not only that the juice must be from real key limes for the pie to be authentic, but also that they can tell the difference in just one bite.