Product Description

Two hundred recipes perfect for dinner when you have a little time—but not all day—to cook. For meals that are meant for sharing with friends and family but created with busy cooks in mind, Martha Stewart's Dinner at Home is a new classic that cooks of all levels will depend on. Whether you're making a Sunday supper or hosting a casual get-together, Martha Stewart has put together 52 diverse menus that make the most of each season's flavors—and the various ways we like to cook as the weather changes.

The menus—featuring starters, main courses, side dishes, and desserts—are cleverly designed with a simple preparation schedule that enables you to plan and cook dinner so that it is on the table in about an hour. Using easy-to-find ingredients from the grocery store or farmers' market (and Martha's helpful tips and shortcut techniques), each meal is fresh and inspiring without demanding too much effort. Examples include:  
•  Watercress-Cauliflower Soup, Roasted Pork with Sage and Garlic, Braised Fennel and White Beans, Pears with Candied Walnuts and Gorgonzola  
•  Asparagus-Parmesan Tart, Shrimp in Saffron Broth, Couscous with Golden Raisins, Apricot-Almond Ice Cream Sandwiches
•  Roast Chicken Breasts in Creamy Tarragon Sauce, Warm Lentils with Spinach, Caramelized Endive, Poached Pears with Chocolate Sauce  
•  Avocado and Lemon on Toasted Rustic Bread, Seared Tuna in Tomato-Basil Sauce, Green Beans with Lemon Butter, Peaches in Honey Syrup

Martha has put so much thought into Martha Stewart's Dinner at Home that cooking for family and friends will be something you look forward to doing again and again.

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Product Details

• Amazon Sales Rank: #1009 in Books
• Published on: 2009-10-13
• Released on: 2009-10-13
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 272 pages

Features

• ISBN13: 9780307396457
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
From Martha Stewart's Dinner at Home: Braised Chicken Marsala

Ingredients

• 4 skin-on bone-in chicken thighs (about 1 1/4 pounds)
• 4 chicken drumsticks (about 1 pound)
• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 red onions, peeled and quartered through the stem
• 2 plum tomatoes, cut into 1-inch pieces
• 6 sprigs thyme
• 3/4 cup Marsala (sweet Italian fortified wine)
• 1 1/4 cups chicken stock, homemade (see page 260) or low-sodium store-bought
• Sage Polenta

(Serves four)

Directions

Preheat oven to 400 F. Rinse chicken, pat dry with paper towels, and season both sides with salt and pepper. Heat oil in a large, high-sided sauté pan over medium-high. Working in batches, brown chicken on both sides, turning once, 10 to 12 minutes. Transfer chicken to a platter; tent loosely with parchment paper, then foil, to keep warm. After all chicken is browned, pour off excess fat.

Add onions, tomatoes, and thyme to the pan. Cook, stirring occasionally, until golden brown, about 4 minutes. Pour in Marsala; cook until reduced by half, about 5 minutes. Return chicken to pan and pour in stock; bring to a simmer. Transfer to oven; cook until chicken is cooked through and tender, about 35 minutes. Transfer chicken to a platter, and cover to keep warm.

Skim off excess fat from liquid in pan; simmer liquid over medium-high until slightly thickened, about 5 minutes. To serve, divide polenta among shallow bowls and arrange chicken on top; spoon pan sauce over each.

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From Publishers Weekly
Created with busy cooks in mind, culinary guru Stewart's newest collection offers complete menus that take advantage of seasonal produce. Showcasing 13 menus for each season, Stewart groups recipes into meals, with each including a starter, main course, side dish and dessert. Especially helpful are the preparation schedules that head each menu and provide a to-do list for the entire meal, not just one dish. Sample menus include spring's salad with fresh mozzarella; turkey and pancetta meatballs; pasta with mint pesto and fava beans; and coffee ice cream affogato. As a summer dish, one can create a menu of salmon with creamy leeks, dilled rice salad, sugar snap peas with toasted almonds, and raspberry-mint gelatin cups. For a fall meal, there's warm Swiss chard and bacon dip, braised chicken Marsala, sage polenta, and sautéed pears in honey syrup. Throughout, Stewart provides helpful hints on a variety of topics such as how to make espresso, roast vegetables and make caramel. She also includes a helpful Basics section that covers how-to instructions for stocks, bread crumbs, toasting nuts and more. Gorgeous full-color photos (225 of them) add to the book's appeal. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author
MARTHA STEWART is the author of dozens of best-selling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on www.marthastewart.com.

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Customer Reviews

Good accessible seasonal cookbook
The first Martha Stewart cookbook that I purchased was her "The Martha Stewart Cookbook." Awfully good, but not for the everyday cook in his/her kitchen. The second of her cookbooks that I acquired, "Martha Stewart's Cooking School," was more accessible (at least to me). I have enjoyed a number of recipes from this book. My third acquisition, "Martha Stewart's Dinner at Home," has an interesting twist--(Page 9): "Arranged seasonally to take advantage of what's in the market, these meals are accessible, but they also satisfy our desire for an even broader range of foodstuffs."

For each season, there is a set of meals (52 in all, one for each week).

Spring: Here is an example (and one that I aim to try out in the near future--except for the rhubarb!). Baby lamb chops with lemon strips; asparagus with aioli; Quinoa, pea, and mint salad; vanilla-poached rhubarb. The lamb chops are very simply made. The asparagus dish is also quite doable. I have never used quinoa before, but have seen a number of recipes that use it, so this dish intrigues me (again, looks pretty straightforward to make). The rhubarb? I'll let that go, since I'm not a fan!

Summer: "The markets are overflowing with local fruits and vegetables at their peak, yet the long, sunny days cut short any thoughts of spending hours in the kitchen (Page 73)." One example. Avocado and lemon on toasted rustic bread; Seared tuna in tomato-basil sauce; green beans with lemon butter; Peaches in honey syrup. The tuna dish uses readily available ingredients, so would be pretty easy to make for the home cook.

Fall: As Stewart puts it, a season with plentiful produce lending itself to heartier preparations. The example? Pork chops with sautéed apples and onion (I have made a similar dish, but this recipe promises to be more delicious still); Shaved fennel-celery salad; mustard mashed potatoes; maple custards.

Winter: Here is the example that I especially like. Roast chicken breasts in creamy tarragon sauce (I haven't used tarragon as much as I should have over time, given that it adds an interesting taste to dishes); warm lentils with spinach; caramelized endive; poached pears with chocolate sauce.

All in all, a fun, accessible set of recipes. I look at this as a fine addition to my kitchen library.

Easy menu-planning!
Short review: Great book; makes menu planning a breeze; I'd highly recommend it.

Long review: One of the problems in preparing meals is what to make and how to pair things; what goes with what; how do you keep things fresh and not boring. This latest book from Martha and crew pretty much takes care of all those questions. Her dedication page was short, simple, and perfect, "To all homemakers in America, pressed for time yet caring for their families" and that summed up the purpose of this latest Martha offering.

The book is large, has excellent print on quality paper, is beautifully photographed and gives you the details, explanations, and sidebars for each meal along with the preparation schedule. And each and every dish has a close-up, detailed, delicious and accompanying photograph. The menu's are showcased according to season which helps to break down what would be easy to find in the markets at those times. For example, on page 121, there is an exquisite photograph of a fresh, ripe peach in honey syrup; while that would be great to serve anytime, the "summer" menu is perfect for it, while you would be more apt to find, enjoy and impress with blood oranges and pomegranates in winter.

At the same time, these aren't your standard all-American recipes of meatloaf and mashed potatoes. They are a bit beyond the normal fare and are fresh and different; but not so much that they seem foreign.

The ingredients are simple and easy to find; the food not too fussy, and the prep fairly easy even for busy folks with busy schedules. And with 52 menu suggestions, you can pick and choose what makes life easier for you regardless of the season, as well as mixing and matching those recipes your taste buds gravitate towards. Some samples of the seasonal menu's are:

SPRING MENU
Spring Salad with Fresh Mozzarella
Turkey and Pancetta Meatballs
Pasta with Mint Pesto and Fava
Coffee Ice Cream Affogato (liqueur-flavored hot expresso poured over ice cream)

Asparagus-Parmesan Tart
Shrimp in Saffron Broth
Coucous with Golden Raisins
Apricot-Almond Ice Cream Sandwiches

Fontina and Herb Flatbread
Prosciutto-Wrapped Pork Cutlets
Wilted Escarole
Amaretti-Ricotta Sandwiches


SUMMER MENU
Cantaloupe Wedges with Feta Cheese
Honey-Glazed Chicken Skewers
Summer Squash and Olive Phyllo Tart
Espresso Cream Crunch

Herbed Turkey Burgers
Mixed Tomato Salad
Cream Corn
Blackberry Shortbread Squares

Pork Kabobs with Thyme and Orange
Fennel, Red Onion, and Parsley Salad
Toasted Bulgur with Almonds
Cantaloupe Granita


FALL MENU
Skillet Rib-Eye Steaks
Broiled Peppers with Melted Cheese
Broccoli with Garlic and Anchovies
Molten Chocolate-Espresso Cakes

Pork Chops with Sauteed Apples and Onion
Shaved Fennel-Celery Salad
Mustard Mashed Potatoes
Maple Custards

Warm Swiss Chard and Bacon Dip (this was a great meal; perfect for October)
Braised Chicken Marsala
Sage Polenta
Sauteed Pears in Honey Syrup


WINTER MENU
Tart Apple Bistro Salad
Hanger Steak with Caramelized Shallots
Oven-Baked Shoestring Fries
Caramel Pudding

Roast Chicken Breasts in Creamy Tarragon Sauce
Warm Lentils with Spinach
Caramelized Endive
Poached Pears with Chocolate Sauce

Spice-Rubbed Beef Filets (my next menu)
Port-Glazed Pearl Onions
Golden Potato Puree
Chocolate Truffles

At the back of the book, you get "Basics" which have soup stock recipes and hints on certain steps of cleaning and prepartion of some of the foods. Then the menu's seasons are broken down into categories such as "Starters", "Mains", "Sides" and "Desserts".

"Its a good thing".

Simple, Tasty and Looks Good
I turn to Martha Stewart's web site for delicious, quick and easy meals. I subscribe her to her monthly 'Food' magazine. I have most of her cookbooks, so when her new cookbook came out I was first in line. What a beauty!

Martha has given us a cookbook that not only looks good but is set up to be easy to use and and easy to read. The result is many menus of meals- 52 meals (dinners) and two hundred recipes to be exact. This is a cookbook for any style of cook from the newbie to the more advanced cook. The recipes are fresh but tried and true. The ingredients for every season. The cookbook is actually set up for different seasons of the year. Each menu selection has an appetizer, a main course, side dishes and dessert. And, each meal is set to be made in a short period of time to be ready for dinner. There are 13 menus for each season. Many of us come home after work, tired and worn wondering what will we have for dinner. Now, the decisions are easy and we can shop once or twice a week for the essentials we will need for each meal. The point is to get these delicious meals on the table in less than an hour.

There are so many meal plans listed. The chicken marsala really interests me. I am a lover of chicken and any new recipe sings to me. I would start with an asparagus-parmesan tart,
move on to braised chicken marsala and finish with peaches in sauteed honey syrup. The cookbook also includes a helpful Basics section that covers how-to instructions for stocks, bread crumbs, toasting nuts and more. Many lovely pictures throughout the cookbook.

As a Martha Stewart fan I would recommend this cookbook for anyone. The 'how-to' section is really very helpful and the menus sound so delicious! A good gift if you are thinking ahead!

Highly Recommended. prisrob 11-02-09

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