When Martha Stewart appeared on the Colbert Report yesterday, she didn't demonstrate her culinary prowess—Colbert demonstrated his. You'll be topping Wonder Bread with mayonnaise and Kool Aid mix, and smashing liverwurst and ketchup together to make a spread in no time. More
[Photograph: Macys.com] I've always felt limited in my ability to carve jack-o'-lanterns due to a narrow range of tools. Let's face it—a thumbtack and steak knife can only yield so much detail, and cheap plastic tools always seem to break with the first incision. Though I questioned whether it would be worth it to invest in a more serious set, I put my money on a kit from Martha Stewart ($34.99 at Macy's in-store; unavailable online), who, unsurprisingly, is able to create beauties like these lace-patterned gourds featured on her site last year. Smitten by these non-traditional, ultra-delicate styles, my intrepid carving companion and I set out to accomplish some super-technical pumpkins with the aid of Martha's kit. We... More
All you food-lovin' Twitter haters out there might change your mind about the microblogging service when you see some of the food luminaries who are tweeting. The San Francisco Chronicle namechecks a few: Ruth Reichl, Martha Stewart, Mark Bittman, Grant Achatz. The paper localizes the story by noting some well-known Bay Area chefs using the service: Daniel Patterson, Chris Cosentino, Nate Appleman, Eater SF, and Richie Nakano. (And, as always, you can follow Serious Eats here: @seriouseats.)... More
From Onion Radio News [Warning: Audio set to auto-play]: "When you put a recipe like that together with so many hazelnuts, the message is clear: Do not fuck with me."... More
Words by Michele Humes | My passion for this week's Cook the Book pick, Martha Stewart's Hors d'Oeuvres Handbook, could fill a book of its own. Chapter 1: In which I notice Martha's finger food bible in the personal collection of every caterer I have ever worked for; Chapter 2: In which I am won over by the spectacular photography, the breadth of the recipes and the relevance of the style; Chapter 3: In which I throw a housewarming party powered largely by this formidable tome. I could go on and on, but I'm supposed to be telling you how to win a copy of your own. Back in the 80s, hors d'oeuvres meant tray upon tray of little bread... More
MSNBC talking head Keith Olbermann was on The Martha Stewart Show today, and the two got around to talking about Sarah Palin's turkey pardon/slaughter. (Leave it to Olbermann to bring up Palin.) Jezebel's got video of the exchange (Martha: "We know they get slaughtered for Thanksgiving, but that was an especially gruesome scene back there"). We've already talked about the Palin turkey video. No, what we're interested in today is Olbermann's WKRP in Cincinnati reference. If you remember the show, you may remember the episode Olbermann refers to, in which the hapless fictional station does a live turkey giveaway for an on-air Thanksgiving promo. They decide to drop the live birds from a plane for lucky listeners to capture.... More
Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Everyday Food's editor, Deb Puchalla, gave us some insight into how that Martha Stewart–owned mag does Thanksgiving. How did you approach Thanksgiving at Everyday Food this year? We're five-years-old and we've done tactics and strategies, so this year we wanted to do something with feeling. We looked at different regions of the country for inspiration. So we have warm and fuzzy Southern Thanksgiving that's rich and a little heavy, we thought we would give it some energy. More people are guests than cooks at a Thanksgiving meal, so we wanted to have portable dishes. Myself, I'm... More
Snoop Dogg was on Martha today, making cognac mashed potatoes. I prefer butter. Lots and lots of butter. And here's how Martha prefers them. Video, after the jump. [via Kathryn Yu]... More
Words by Michele Humes | Martha Stewart doesn't do things in half measures. Whether it's cookies or canapés, Stewart aims to be comprehensive and definitive. (She succeeds—I consider her Hors d'Oeuvres Handbook to be the font of all finger-food knowledge.) Her latest enterprise, Martha Stewart's Cooking School, is downright encyclopedic. Only Martha could pull off a textbook that looks like a glossy magazine and reads like a conversation. And what a conversation. In this book, you'll learn how to sharpen a knife, make fresh pasta, identify cuts of meat, and master the soufflé. The book stays current by supplementing the traditional French curriculum with American and international flavors: There are detailed guides to Indian and Southeast Asian spices, dashi gets... More
To make 49 pounds of honey: "The yield filled many, many jars—half-pints, full-pints, and twelve-ounce.... The honey is a delicious and flavorful mix from flowers and fruit and vegetable blossoms from my garden. Come and have a look at this lovely, golden treasure."... More
