The Martha Stewart Living Cookbook by Martha Stewart and Martha Stewart Living Magazine

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Notes about this book

  • Eat Your Books

    See Seattle Tall Poppy's take on a recipe from this book (includes sample recipe).

  • curtisca on June 05, 2010

    I actually don't cook recipes directly from this book, but seem to go back to it over and over again for ideas - I do a lot of borrowing and tweaking from it, so it's a great resource for inspiration.

Notes about Recipes in this book

  • Fusilli with shell beans and sausage

    • Breadcrumbs on October 12, 2014

      p. 140 – This was a satisfying, hearty dish for a chilly fall evening. The sausage is truly the star of the dish so it makes sense to use a well-seasoned, high-quality version for this dish. The addition of the cooking liquid is a must as the sauce is quite thick without it. Definitely a recipe worth repeating. Would work well with chorizo sausages as well IMHO. Also, tomatoes could be added to the sauce to mix things up a bit from time-to-time. Thanks Martha!!

  • Coconut rice

    • becca.rice on August 04, 2012

      delicious, well-balanced coconut rice!

  • Blood orange gelato

    • twoyolks on April 13, 2021

      Not nearly enough blood orange flavor to make this worth the trouble.

  • Toasted oatmeal

    • twoyolks on December 11, 2016

      Basic, simple oatmeal. The toasting is nice.

  • Gingerbread snacking cake

    • notknapping on January 21, 2014

      Making this during today's snowstorm, as I have (for some reason) many times in the past. I've made this for years and it's quite good.

  • Traditional black-eyed peas

    • angrygreycat on July 21, 2018

      Bland, not anything special. Perhaps okay as a way to cook black eyed peas you will then use in another recipe. I plan to use up what is left in cold salad with other ingredients.

  • Multigrain bread

  • Mocha shortbread wedges

    • Sleeth on December 13, 2019

      Doesn’t hold together and very sandy. Definitely not something to serve to guest. Made no changes to recipe. Was easy to make, but the flavor was just okay. Cocoa powder dominated, with only a hint of espresso. Interesting that it only used powdered sugar and that it was baked right after mixing (without any refrigeration) in an 8” round pan. I’ve made much better shortbread, so I won’t make this recipe again.

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Reviews about this book

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Reviews about Recipes in this Book

  • Maple layer cake

    • I Made That!

      But I wanted to go further today... So I made a maple buttercream and layered in some blueberry jam. I think it worked. You really can’t go wrong with obscene amounts of maple syrup and butter.

      Full review
  • ISBN 10 0609607502
  • ISBN 13 9780609607503
  • Linked ISBNs
  • Published Jul 26 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

The food pages of Martha Stewart Living are among the best loved by its 2.5 million readers. Now, devoted fans of the magazine can find all their favorite recipes in a single volume. This book features chapters of hors d'oeuvres, vegetarian main courses, breads and biscuits, and recipes for a crowd, as well as traditional categories including soups, sandwiches, meat, poultry and game birds, and desserts, pies and tarts.

Readers will also be delighted to find master courses - the signature 101s that are so popular in the magazine - for recipes everybody needs, including Spaghetti 101, Roast Chicken 101, Pizza 101 and Caesar Salad 101. Equally familiar and just as welcome are Good Things, tips and techniques for efficient preparation, expert cooking and effortless entertaining. A guide to ingredients, equipment and sources and a 32 page color insert help to make this book an indispensable collection for all of the magazine's - and all of Martha's - fans.

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