The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living

  • Asparagus timbale

    from The Martha Stewart Living Cookbook: The New Classics The Martha Stewart Living Cookbook by Martha Stewart Living

    • Categories: Egg dishes; Appetizers / starters; Italian; Vegetarian
    • Ingredients: asparagus; frozen spinach; eggs; nutmeg; heavy cream
    show

  • Show all Recipes...

Notes about this book

  • celeste_8ryupw on March 28, 2026

    This set is solid, but admittedly outdated. The idea of classics I think should be more timeless, BUT I’d still happily trade this out for a Joy of Cooking any day.

Notes about Recipes in this book

  • Curried apple soup

    • ingriddeheer on February 16, 2022

      surprisingly tasty. Mide was a little thin so I thickened with potato flakes, just a tablespoon.

  • Japanese salmon ramen with chile-ginger dressing and wheat noodles

    • AgusiaH on April 25, 2014

      Excellent recipe. I used soba and some kolrabi and green cabbage instead of spinach.

  • Celery root rémoulade

    • hbakke on April 25, 2021

      This was an alright version of remoulade, but I think I prefer other recipes that use mayonnaise.

  • Roasted chicken salad

    • Summerlandsky on July 24, 2014

      Excellent chicken salad recipe. Dressing was more tart than sweet which I prefer. Substituted cashews, dried cherries, fresh chives and lemon thyme. Will make again.

  • Chicken scaloppine with arugula, lemon, and Parmesan

    • Breadcrumbs on June 10, 2010

      p.278 - sounds a bit dull - b/s chx seared off w SnP served over arugula

  • Peanut butter-chocolate chip oatmeal cookies

    • perkinsre on July 29, 2010

      Delicious! Even healthy for the most part. 13 mins was perfect in my oven. It is necessary to let the cookies set for the 5 mins before removing them to a cooling rack.

    • MarthaMary on October 19, 2025

      Mine came out very flat and listless; they didn’t go to the potluck with me.

  • Slow-roasted salmon with caper and herb relish

    • Summerlandsky on April 26, 2014

      Temperature and time was nowhere near enough to cook salmon. I upped it to the traditional 425 degrees at 12 mins when fish was still practically raw after 30 mins. Not a huge fan of the sauce either. All capers and not much else. Maybe if I puréed it with all the herbs. Probably going to shelve this recipe and not use again.

  • Cranberry bran muffins

    • Christine on September 02, 2014

      Substituted oat bran for wheat bran and white whole wheat flour for all-purpose. These are on the sweeter side, but the tart cranberries balance things out. Used frozen cranberries and threw in an extra half cup because 1 1/2 cups seemed on the low side for the amount of batter. The direction to stir the brown sugar into the dry ingredients didn't make sense to me based on other recipes I've made, so I mixed it into the wet ingredients instead. In my pans, I got 22 muffins instead of 12 -- I thought my muffin pans were standard, but it is a recurring *problem* that a recipe makes more than the amount stated, though obviously each one is smaller. In this case, I do wonder if the stated yield of 12 was an error because they still needed the full 30 minutes to bake through (though using frozen cranberries would have added a few minutes anyway.)

    • Dannausc on January 09, 2021

      I used wheat germ instead of wheat bran as that’s what I had on hand. They turned out really good. My wife said I’d outdone myself. :-)

  • Dried apricot and sage scones

    • Bloominanglophile on October 22, 2015

      These were delightful! Recipe says to bake for 30 minutes, which raised a red flag with me. Mine took 23 minutes. Always scrutinize baking times!

  • Breakfast muffins

    • Bloominanglophile on October 22, 2015

      This recipe is from the June 2002 issue of Martha Stewart Living magazine. I made the raspberry streusel variation--yummy!

  • Individual rhubarb and raspberry tartlets

    • Breadcrumbs on March 11, 2016

      This recipe originally appeared in MSL magazine. I've made it many times and also adapted it for a quick and easy version using puff pastry. For that version I use approx 3 cups chopped rhubarb, 1/2 c sugar, 1/4 c flour for the filling. Delicious.

  • Grilled mahimahi

    • vikingcook on March 31, 2016

      Very good. Cooked on George Foreman grill. Turned out perfectly. Cooked for 3 min. Then flipped & cooked for another minute.

  • Blue cheese dressing

    • jessncanfield on August 21, 2016

      Used sour cream plus a little extra milk and lemon juice instead of the nonfat yogurt and then added 1/2 tsp of onion powder and this was delicious. Needs a good bit of cracked fresh pepper and salt but definitely a recipe we will return to!

  • Quick braised artichokes

    • themasterkey3000 on May 13, 2018

      Really easy, flavorful way to make artichokes.

  • Sautéed okra and tomatoes

    • Dannausc on October 10, 2018

      Quick and easy. Pretty decent.

  • Crispy pork-stuffed Anahein chiles

    • Dannausc on October 10, 2018

      Really good. Great way to use up Anaheim peppers if you have a bumper crop. Definitely worth a repeat.

  • Quick purple tomatillo sauce

    • Dannausc on October 10, 2018

      Quick, easy, and tasty.

  • Thai fried rice

    • Dannausc on October 10, 2018

      Super quick and easy. Pretty decent, but not worth a repeat.

  • Strawberry cake

    • hbakke on June 02, 2020

      Page 488. Simple, delicious cake. I used a 9 inch spring form pan instead of a 10 inch pie dish and it was cooked perfectly in the allotted time. I threw on a few blackberries, but I think the strawberries tasted better. I spent too much time making a nice looking pattern with the strawberries on the top and the baking shifted them all around. Don't waste your time time trying to get them to look nice. I would make this again.

  • Banana bread with walnuts and flaxseed

    • Dannausc on December 27, 2020

      Pretty decent

  • Colcannon

  • Soft and chewy chocolate chip cookies

  • Turkey meatloaf

    • scott_em80ef on January 20, 2026

      Good flavor. I had to use dry rubbed sage. 75 minutes was way too long of a cook time. 60 minutes would have been enough.

  • Baked potato slices

    • halfchefc on April 26, 2026

      Found the recipe online - these were great and got really crispy in the oven.

  • Quiche lorraine

    • ann_mg59cz on May 10, 2026

      Had some user error issues so I can’t star rate. I’ll make it again when I’m not being n idiot

  • Grilled lamb chops with lemon yogurt sauce

    • inghere on May 18, 2026

      The yoghurt sauce was rather bland. I added some white pepper and garlic powder to lift the flavour a bit.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • ISBN 10 0307393836
  • ISBN 13 9780307393838
  • Linked ISBNs
  • Published Oct 23 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

A culinary treasure, The Martha Stewart Living Cookbook - The Original Classics became an indispensable reference when it was first published. Now, years later, comes its companion volume, The Martha Stewart Living Cookbook - The New Classics, which includes an index for both volumes and collects more than 1,200 of the best-of-the-best recipes that have appeared in Martha Stewart Living magazine since 2000.

From the practical to the inspirational, from quiet suppers for two to dinner parties for ten, The Martha Stewart Living Cookbook - The New Classics has options for every meal and every cook, with family-pleasing classics, new fare, and twists on both. Whether you're looking for an easy weeknight dinner such as Tuna Steaks with Mint Sauce or a sophisticated hors d'oeuvre like Prosciutto Crostini and Fresh Figs with Gorgonzola or a rich dessert like the Ultimate Malted Brownie Sundae, The Martha Stewart Living Cookbook - The New Classics provides excellent choices across 22 categories.

In addition to recipes for all-time favorites such as Lasagne Bolognese, Chicken Soup with Dumplings, the Best Onion Rings, and Apple Pie with Cheddar Crust, you will find helpful how-to photographs that demystify preparations for piecrust, gnocchi, soufflés, and more. Here, too, are cooking tips and techniques, nutritional information for healthy choices, comprehensive pantry and equipment glossaries, menu ideas, and a resource guide for finding ingredients.

With the same stunning color photography and easy-to-follow, comprehensive format that grace the pages of Martha Stewart Living and The Martha Stewart Living Cookbook - The Original Classics, this new volume is a must-have reference that will become a loved and oft-used favorite of every home cook.

Other cookbooks by this author