Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coastby Martha Stewart
In this beautiful volume, a love letter to American food, Martha Stewart, who has so significantly influenced the American table, collects her most favorite national dishes, as well as the stories and traditions behind them. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.
Organized geographically, the 200 recipes in Martha’s American Food include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder. Here, too, are thoroughly modern starters, sides, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Tequila-Grilled Shrimp, Indiana Succotash, Chicken and Andouille Gumbo, Grilled Bacon-Wrapped Whitefish, and Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios. And you will want to leave room for dessert, with dozens of treats such as Chocolate-Bourbon Pecan Pie, New York Cheesecake, and Peach and Berry Cobbler.
Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country. With all the dishes that inspire pride in our national cuisine, Martha’s American Food gathers, in one place, the recipes that will surely please your family and friends for generations to come.
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Read an Excerpt
Classic Potato Salad
4 pounds russet potatoes (about 8 medium)
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
½ teaspoon celery seeds
1 teaspoon dry mustard powder
½ teaspoon freshly ground pepper
3 celery stalks, cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
10 cornichons, cut into 1/4-inch dice
3 scallions, trimmed and thinly sliced
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon sweet paprika
1. In a large saucepan, cover potatoes with water by several inches. Bring to a boil, then add 1 tablespoon salt. Reduce heat and gently boil until potatoes are tender when pierced with the tip of a sharp knife, about 25 minutes. Drain. Peel potatoes while still hot, using paper towels to protect hands; cut into 1-inch pieces. Transfer potatoes to a bowl and drizzle with vinegar; let cool.
2. Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil; turn off heat. Cover; let stand 11 minutes. Transfer to a bowl and cover with cold water; let cool and peel. Cut 2 eggs into ¼-inch dice. Slice remaining egg into ¼-inch- thick rounds; reserve for garnish.
3. Combine diced eggs, mayonnaise, celery seeds, and dry mustard in a large bowl; season with salt and pepper, and whisk to combine. Stir in potatoes, celery, onion, cornichons, scallions, and parsley. Refrigerate at least 30 minutes or up to 1 day. Just before serving, garnish with paprika and egg rounds.
Serves 10 to 12
Meet the Author
MARTHA STEWART is the founder of Martha Stewart Living Omnimedia, as well as the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily national program. MSLO publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 110 on Sirius satellite radio; produces merchandise for a broad group of retailers; and provides a wealth of ideas and information at marthastewart.com.
Most Helpful Customer Reviews
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While international cuisine is nice, I am most interested in the time-honored recipes of my American ancestors. I was delighted to see that Martha Stewart had created a new book focused solely on American food. Simply put, this is one of the most special cookbooks I have ever owned. Gorgeous photography and wonderful recipes that have been handed down for generations. Included with each recipe is a short history of where the dish originated and how it has been prepared over the years. A cookbook that any American cook would truly appreciate and adore.
Enjoyed the history behiind each recipe, amazing all american meals. Well organized, most are everyday meals. I whip out the book anytime i can.
Pretty good book. I liked it and I liked it that it is a nice American cook book.
In true Martha form, this cookbook is great! It's down to Earth, the recipes are welcoming for the home cook, and they are not difficult. I bought a copy for myself and another as a gift for my sister. The photography is beautiful, as is the history behind each recipe. What means the most to me is that the recipes are from our American ancestors. It's nice to see books written about our country's "food" roots and the history behind them. Good job Martha!!
Beautiful book with wonderful recipes AND I don't usually buy cook books!
Did not contain any prison food recipes. :-(