Martha Stewart's Quick Cook Menus by Martha Stewart

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Notes about Recipes in this book

  • Salad of dandelion, arugula, and Bibb lettuce

    • fprincess on April 13, 2011

      Very nice salad. Dressing is olive oil + balsamic 2:1 with a little bit of Dijon, salt & pepper

  • Pureed butternut squash

    • bwehner on January 28, 2012

      Easy & delicious. You can really taste the simplicity of the butternut squash.

  • Baked acorn squash rings

    • bwehner on October 13, 2012

      So easy! Acorn squash shines through.

  • Chicken stock

    • Bloominanglophile on October 05, 2013

      Martha Stewart's recipe for chicken stock is the one I started using many moons ago when I was newly married--and I still use it. However, I never use a whole fresh chicken--I always use bones and trimmings. It makes for a nice gelatinous stock. The recipe is pretty flexible, and I usually use what I have in the larder to make it--I usually don't have yellow onions AND white onions AND red onions AND shallots all at the same time. I do freeze the green part of leeks to put in the pot, rather than whole leeks. As I said, it's a flexible recipe!

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  • ISBN 10 0517589516
  • ISBN 13 9780517589519
  • Published May 30 1992
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

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