Have you ever dreamed of being the glamorous, smoothly proficient mixologist in command behind the bar of a high-end cocktail den? It takes more than an exquisite moustache and a love of bitters to do this job. I talked to three of the best bartenders in New York City to find out what it took [...]
If you’re an enthusiastic observer of Saint Patrick’s Day, the holiday will most likely find you with a pint of Guinness in one hand and a plate of corned beef and cabbage in the other. While corned beef is a beloved American tradition, you’d be hard-pressed to find it in Ireland. Lucky for us, Ireland’s [...]
Fuchsia Dunlop is to Chinese cuisine in the Western world what Julia Child was to French cuisine in America. Born and raised in England, Dunlop was the first Westerner to attend the renowned Sichuan Institute of Higher Cuisine. She’s the award-winning author of three cookbooks, the most recent of which came out this week. [...]
For our January issue, New York cooking instructor Anna Harrington warmed friends with a feast based on her Swedish mother’s recipes. The only exception? Her friend (and cultural attache at the Swedish consulate) Nik Arnegren’s glögg recipe — which headlines “glöggfest,” his most popular party of the year. “Many people shy away from glögg because [...]
In between photo shoots, recipe testing, and story scouting, our editors have to eat — and they’re always on the lookout for delicious new discoveries. Here, the ingredients, kitchen tools, and restaurants that sparked our obsession this year. photo courtesy of Might & Main “Eventide Oyster Co. in Portland, Maine: They just opened in July, and [...]
Jim Meehan’s Third Wheel cocktail 2 oz. Noval Black Port 2 oz. Brewed oolong tea (room temperature) 1 oz. Angel’s Envy Bourbon Build over ice in a wine glass Garnish with a mint sprig Since talking Port with Jim, I’ve been emboldened to do plenty of experimenting myself, including substituting it for sweet vermouth in [...]
In theory, signing up for a CSA is glorious: your money goes to local farms and you get just-harvested, usually organic, truly ripe produce every week. Then that slightly manic feeling of lettuce overload sets in, and eventually you’re just. tired. of turnips. Launched this week in New York, LA, and San Francisco, new company Farmigo aims [...]
Festive, not cliche. Mellow, not sleepy. Creating the perfect Thanksgiving dinner soundtrack can be tough, so we sought the help of Matthew Hickey, co-founder of Turntable Kitchen – a website dedicated to developing fresh, innovative recipes with hand-selected “musical pairings.” Matthew created a special Thanksgiving playlist just for Martha Stewart readers (click play below). “I wanted the overall [...]
“I recommend different things for different times and different cooks. I am not firm about one way because if you are a less experienced cook, brining leaves room for some margin of error, keeping the bird moist if you’re shy about cooking accuracy. That’s why the turkey recipe in my “Mad Hungry” book calls for brining. “My [...]
It’s time to talk turkey. The heritage variety, to be exact. These historic breeds, unaltered by modern agriculture, are heralded by devotees for their superior taste and sustainability. Since the time to order one of the coveted birds is now, we checked in with Craig Haney, livestock manager of the Stone Barns Center for Food and Agriculture, [...]
