What to Have for Dinner: 32 Easy Menus for Every Night of the Week by Martha Stewart Living Magazine

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    • Categories: Salads; Side dish; Cooking ahead; Spring; Vegetarian
    • Ingredients: Belgian endive; parsley; watercress; red peppers; yellow peppers; tomatoes; Bibb lettuce; radishes; carrots; radicchio; feta cheese; cucumbers
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    • Categories: Side dish; Spring; North African
    • Ingredients: black olives; dried currants; scallions; saffron; couscous; chicken stock
    • Accompaniments: Salmon and leeks baked in parchment
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    • Categories: Main course; Spring
    • Ingredients: leeks; chervil; salmon fillets; white wine
    • Accompaniments: Saffron couscous
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    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; Spring; American
    • Ingredients: rolled oats; butter; rhubarb; raspberries; oranges; all-purpose flour; ground cinnamon
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    • Categories: Salads; Side dish; Spring; Asian; Vegan; Vegetarian
    • Ingredients: peanuts; rice vinegar; dried red pepper flakes; cucumbers; scallions; radishes
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    • Categories: Stir-fries; Main course; Spring; Chinese
    • Ingredients: red peppers; fresh ginger; chicken stock; chicken breasts; peanut oil; scallions; cilantro; somen noodles; soy sauce; bean sprouts; shiitake mushrooms; rice vinegar; black sesame seeds
    • Accompaniments: Sesame asparagus
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    • Categories: Side dish; Spring; Chinese; Vegan; Vegetarian
    • Ingredients: sesame seeds; soy sauce; asparagus; shallots; peanut oil; sesame oil
    • Accompaniments: Stir-fried chicken with noodles
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    • Categories: Dessert; Spring; Asian
    • Ingredients: heavy cream; strawberries; wonton wrappers; five-spice powder
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    • Categories: Sauces for fish; Spring; Vegetarian
    • Ingredients: celery; dry mustard; parsley; cornichons; prepared horseradish; mayonnaise
    • Accompaniments: Codfish cakes
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    • Categories: Salads; Side dish; Spring; Vegetarian
    • Ingredients: carrots; honey; radicchio; broccoli rabe; soy sauce; sherry vinegar
    • Accompaniments: Codfish cakes
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    • Categories: Dessert; Spring
    • Ingredients: crystallized ginger; pineapple; fresh ginger; vanilla beans; mangoes
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    • Categories: Soups; Cooking ahead; Spring
    • Ingredients: mint; frozen peas; white bread; snow peas; chicken stock; potatoes; shallots
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    • Categories: Main course; Spring
    • Ingredients: orzo pasta; capers; lemons; white wine; parsley; shrimp
    • Accompaniments: Steamed spinach
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    • Categories: Ice cream & frozen desserts; Dessert; Spring
    • Ingredients: sliced almonds; vanilla frozen yogurt
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    • Categories: Stews & one-pot meals; Main course; Spring
    • Ingredients: canned tomatoes; chicken breasts; peas; chicken stock; baby carrots; leeks; asparagus
    • Accompaniments: Egg noodles with lemon and herbs
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    • Categories: Pasta, doughs & sauces; Main course; Spring; Vegetarian
    • Ingredients: chives; egg noodles; lemons; parsley
    • Accompaniments: Spring chicken ragout
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    • Categories: Appetizers / starters; Spring; Vegetarian
    • Ingredients: sherry vinegar; shallots; lemons; Parmesan cheese; artichokes; olives
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    • Categories: Ice cream & frozen desserts; Dessert; Spring
    • Ingredients: strawberries; slivered almonds; Amaretto; almonds
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    • Categories: Salads; Side dish; Spring; Vegetarian
    • Ingredients: marjoram; cherry tomatoes; Champagne vinegar; romaine lettuce; honey mustard
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Spring; Italian
    • Ingredients: butter; ground almonds; all-purpose flour; red grapes
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    • Categories: Soups; Spring; Vegetarian
    • Ingredients: sour cream; cilantro; jalapeño chiles; canned tomatoes; limes; red onions
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  • ISBN 10 0848714822
  • ISBN 13 9780848714826
  • Published Jan 01 1995
  • Format Hardcover
  • Page Count 143
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

All the recipes from "What to Have for Dinner", one of the most popular features of Martha Stewart Living Magazine, are collected here in one beautifully illustrated volume. Organized by season, the book gathers 30 simply laid-out menus for four, complete with a preparation schedule. Includes a resource guide for flatware, napkins, plates, and related items. 200 color photos.

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