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MORE THAN 40 DISHES FROM MARTHA STEWART
AND OTHER FAMOUS CHEFS
MA R T H A S T E WA R T L I V I N G
®
R A D I O
T H A N K S G I V I N G H OT L I N E R E C I P E S 2 0 1 1
2
Thanksgiving dinner is a wonderful
celebration of home and family,
and we’d like to help you
make this year’s feast
your most memorable ever.
That’s why I’ve asked an esteemed group
of chefs — including Emeril Lagasse, Eric Ripert,
and Sara Moulton — to share with you their go-to
Thanksgiving recipes, and I’ve added many of my
own favorites as well. In this book, you’ll find
inspiring ideas for every course, from appetizers
to desserts. We hope you enjoy making these
wonderful dishes for your family as much as we do.
Need more tips and inspiration?
Then join us for Martha Stewart Living
®
Radio’s
Fifth Annual Thanksgiving Hotline, live,
Monday, November 21 through
Wednesday, November 23 (7 am-5 pm ET).
The culinary masters and entertaining experts
featured in these pages will be on hand to answer
all your Thanksgiving questions. To see the schedule
as well as the full list of the participating chefs, visit
siriuxm.com/martha or marthastewart.com/radio.
Martha Stewart Living
®
Radio is the nation’s first 24-hour, seven-day-a-week radio service
dedicated to creative living. Inspired by Martha Stewart, America’s most trusted lifestyle expert, the channel
promises listeners they will learn something new “every hour.” The lifestyle experts at Martha Stewart Living
®
Omnimedia,
and Martha herself, deliver how-to guidance and advice in the core areas of cooking, gardening,
crafting, decorating, petkeeping, wellness and weddings.
Tune in to Martha Stewart Living
®
Radio this holiday season for entertaining tips, seasonal recipes, great advice from Martha and more.
FOR PROGRAMMING INFORMATION, SCHEDULES AND ON-AIR HIGHLIGHTS, VISIT
siriusxm.com/martha OR marthastewart.com/radio
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W E L C O M E
Cover Photo: by Matthew Hranek. Copyright © 2011, Martha Stewart Living
®
Omnimedia, Inc. All rights reserved. www.marthastewart.com
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T A B L E O F C O N T E N T S
MARTHA STEWART LIVING
®
¦/L¦C · ¯IRIUSXM SATELLITE RADIO
THANKSGlVlNG HOTLlNE REClPES º 2011
S OUPS & START ERS
Winter Squash Dip ........................................................................................ 5
Martha Stewart
Artichoke Soup with Poached Oysters ............................................ 6
Emeril Lagasse
Mushroom-Potato Crema with Roasted Poblanos ..................... 7
Rick Bayless
Gougères with Espelette ........................................................................... 8
Daniel Boulud
Roasted Sunchokes with Walnuts and Sage ................................. 9
Mario Batali
Sweet Potato Turkey Chowder .............................................................. 10
David Burke
Beer-Brined Smoked Catfish ................................................................. 12
Elizabeth Karmel
Prosciutto-Crusted Asparagus Egg Toast
& Sherry-Shallot Vinaigrette .................................................................. 14
Charlie Palmer
Pumpkin Soup ................................................................................................. 16
Mike Price
T URKEY / ENT RÉES
Roast Turkey with Brown Sugar and Mustard Glaze .................. 18
Martha Stewart
Deep-Fried Turkey ........................................................................................ 19
Martha Stewart, Sponsored by Farmers
®
Insurance
Honey-Lemon-Thyme Cornish Game Hens .................................... 20
Emeril Lagasse
Butternut Squash Lasagna ....................................................................... 21
Emeril Lagasse
Agnolotti di Zucca ....................................................................................... 23
Nick Anderer
Fried Turkey Legs with Sunny’s Quick Cranberry Salsa ......... 25
Sunny Anderson
Carrot-Barley Risotto with Shiitake Mushrooms .......................... 27
Michael Anthony
Leg of Lamb in a Clementine Crust ..................................................... 28
Mario Batali
Riesling Roast Turkey with Fig and Root Vegetable Dressing .. 29
Joey Campanaro
Long Island Duck Breast with Sunchoke Spaetzle
and Duck Confit ............................................................................................... 30
Amanda Freitag
Black Currant-Lacquered Duck Breast ................................................. 32
Michael Lomonaco
S I DES & SAL ADS
Pecan Cornbread Dressing ..................................................................... 34
Martha Stewart
Caramelized Chestnuts and Brussels Sprouts ............................... 35
Martha Stewart
Honey-Roasted Vegetables .................................................................... 36
Martha Stewart
Emeril’s Roasted Beet Salad with Walnut Dressing
and Cheese Crisps ....................................................................................... 37
Emeril Lagasse
Spicy-Sugared Nuts and Bacon ............................................................ 39
Sunny Anderson
Roasted Pumpkin with Fontina Fonduta .......................................... 40
Mario Batali
Roasted Acorn Squash with Maple Syrup and Lime .................. 41
Floyd Cardoz
Parmesan Black Pepper Biscuits ........................................................... 42
Gale Gand
Arugula Salad with Pomegranate, Walnuts and Quince .......... 43
Kerry Heffernan
Brussels Sprout Salad ................................................................................. 44
Antonia Lofaso
Spiced Peas and Onion .............................................................................. 45
Sara Moulton
Black Barley and Autumn Vegetables ............................................... 46
Michel Nischan
Roasted Fingerling Potatoes .................................................................. 47
Eric Ripert
Cauliflower with Shell Beans and an Herb Oil ............................... 48
Bill Telepan
Crisp Potatoes Barbuto Style ................................................................. 49
Jonathan Waxman
Royal Riviera
®
Pear Rogue Valley Salad ............................................. 50
Sponsored by Harry & David
DESS ERTS
Spiced Apple Pie with Fluted Round Cutouts ............................... 52
Martha Stewart
Pear and Cranberry Sorbet ...................................................................... 54
Martha Stewart
Pumpkin Cheesecake .................................................................................. 56
Martha Stewart
Pumpkin Bread Pudding ............................................................................ 57
Donatella Arpaia
Pear and Hazelnut Cake ............................................................................. 58
Mario Batali
Spiced Maple Pecan Pie with Star Anise .......................................... 59
Melissa Clark
Hazelnut Brittle............................................................................................... 61
Gina DePalma
Butternut Squash Gingerbread .............................................................. 62
Tom Douglas
All-in-One Holiday Bundt Cake ............................................................. 64
Dorie Greenspan
Grammy’s Apple Cake ................................................................................ 66
Mike Price
Apple Pie ............................................................................................................ 67
Wolfgang Puck
Domino
®
& CH
®
Agave Holiday Spice Cake .................................... 69
Sponsored by Domino
®
& CH
®
HOL I DAY COCKTAI L S
Holiday Cocktails ........................................................................................... 71
Allen Katz
Pumpkin Smash .............................................................................................. 72
Daniel Boulud
ENT ERTAI NI NG & PL ANNI NG
Thanksgiving Entertaining Tips ............................................................. 74
Isaac Mizrahi
Thanksgiving Planner .................................................................................. 75
Sponsored by Toyota Camry
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S O U P S & S T A R T E R S
Artichoke Soup with Poached Oysters
by Emeril Lagasse
Page 6
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5
W I N T E R S Q U A S H D I P
INGREDIENTS
Makes about 6 cups
1 winter squash (about 2 pounds), such as butternut
or turban, unpeeled, seeded,
and cut into 3-inch pieces
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper, to taste
2 heads garlic, tops cut off to expose cloves
1 1/4 sticks (10 tablespoons) unsalted butter,
room temperature
8 scallions, white and pale-green parts only,
sliced 1 inch thick
2 chipotle chiles (canned in adobo sauce)
2 cups (16 ounces) sour cream
8 ounces cream cheese, room temperature
1 1/4 cups grated Parmesan cheese (about 4 ounces)
4 teaspoons fresh lemon juice
Paprika, for sprinkling
Roasted pepitas (pumpkin seeds), for garnish
Breadsticks, for dipping
DIRECTIONS
1. Preheat the oven to 400 degrees. Place squash on a rimmed
baking sheet. Drizzle with oil, season with salt and pepper,
and toss. Spread squash in a single layer. Place garlic on a piece
of parchment-lined foil. Drizzle with oil, and wrap loosely. Place
on baking sheet with squash. Bake until squash is soft and
golden brown, about 50 minutes. Let cool slightly.
2. Meanwhile, melt 4 tablespoons butter in a skillet over medium
heat. Add scallions, and cook, stirring occasionally, until
softened, about 4 minutes.
3. Scoop flesh from squash, and transfer to a food processor.
Squeeze garlic from skins, and add to squash. Add scallions
and chipotles, and pulse until smooth. Add remaining 6
tablespoons butter, the sour cream, cream cheese, Parmesan,
and lemon juice, and pulse until just combined but not smooth.
Season with salt and pepper.
4. Pour into a hollowed-out squash or a serving bowl. Refrigerate
for 1 hour. Sprinkle with paprika, and garnish with pepitas.
Serve with breadsticks.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
BY MARTHA STEWART
As first seen in the October 2007 issue of Martha Stewart Living
®
magazine. For more visit www.marthastewart.com
For a festive presentation, serve this appetizer in a large, round, hollowed-out squash, such as a turban.
Photo Credit: John Kernick
Copyright © 2011, Martha Stewart Living
®
Omnimedia, Inc. All rights reserved.
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BY EMERIL LAGASSE
A R T I C H O K E S O U P
W I T H P O A C H E D O Y S T E R S
INGREDIENTS
Serves 6-8
1⁄2 cup mascarpone cheese
1 tablespoon chopped fresh parsley leaves
1 tablespoon thinly sliced fresh chives
1 tablespoon chopped fresh tarragon leaves
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
50 small raw oysters (about 1 pint), picked over carefully
for shell pieces, oyster liquor reserved
2 cups clam juice, or as needed
8 tablespoons (1 stick) unsalted butter
2 shallots, minced
2 leeks, white part only, minced
2 celery stalks, minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry white wine
Four 14.5-ounce cans quartered artichoke hearts,
drained and rinsed
4 cups chicken stock or canned low-sodium chicken broth
4 cups heavy cream
2 teaspoons salt
1⁄2 teaspoon cayenne
1 tablespoon fresh chervil leaves
1 tablespoon chive blossoms, if available,
or snipped chives, for garnish
DIRECTIONS
1. In a small bowl, combine the mascarpone, parsley, sliced chives,
tarragon, lemon zest, and lemon juice. Mix well and set aside in
the refrigerator.
2. Strain the oysters over a fine-mesh sieve and reserve the oysters
and strained liquor separately. Add enough of the clam juice to
bring the oyster liquor up to 2 cups.
3. Heat the butter in a large, heavy pot over medium heat. Add
the shallots, leeks, celery, and garlic and cook, stirring frequently,
until translucent, about 8 minutes. Sprinkle the flour over the
vegetables and cook, stirring constantly, for about 1 minute.
Stir in the wine and simmer until thickened and bubbly, about
30 seconds. Add the artichoke hearts, stock, cream, oyster
liquor/clam juice mixture, salt, and cayenne and bring to a
brisk simmer. Cook for 10 minutes, then remove the soup from
the heat and purée in batches in a blender. (Note: use caution
when puréeing hot liquids.)
4. Strain the soup through a fine-mesh sieve, pressing to extract as
much liquid as possible. Discard the solids and return the soup to
a clean pot. Warm the soup gently over low heat until it returns to
a simmer.
5. Add the oysters to the soup and return the soup to a simmer,
cooking until the edges of the oysters curl and they are just
cooked through, 2 to 3 minutes. Remove the soup from the
heat and stir in 1⁄4 cup of the mascarpone mixture. Adjust the
seasoning if necessary. Serve the soup immediately, each bowl
garnished with a dollop of the remaining mascarpone mixture,
chervil leaves, and chive blossoms.
Photos by: Steven Freeman
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to
his television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living
®
Radio on
SiriusXM. Lagasse is the author of 16 cookbooks including his newest book, Sizzling Skillets and other One-Pot Wonders.
From Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse. © 2011 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.
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BY RICK BAYLESS
M U S H R O O M - P O T A T O C R E M A
W I T H R O A S T E D P O B L A N O S
INGREDIENTS
Serves 4
4 medium (about 1 pound total) red-skin boiling or Yukon
Gold potatoes, cut into roughly 1-inch pieces
3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces mushrooms (I like shiitake or oyster mushrooms),
sliced 1/4-inch thick (you’ll have about 3 cups
of slices)
1 scant cup corn kernels (they can be frozen or ones
you’ve cut off one to two large ears)
1 large sprig fresh epazote (you can substitute a big sprig
of fresh thyme, or leave it out altogether)
1/4 cup plain yogurt, heavy cream or sour cream
Salt
About 1/4 cup roughly chopped cilantro, for garnish
DIRECTIONS
1. Scoop the potatoes and garlic into a medium (3-quart) saucepan,
pour in half of the broth and set over high heat. When the liquid
boils, reduce the heat to medium and simmer briskly until the
potatoes are tender, about 15 minutes.
2. While the potatoes are cooking, roast the poblano over an open
flame or 4 inches below a broiler, turning regularly until blistered
and blackened all over, about 5 minutes for an open flame, about
10 minutes for a broiler. Cover with a kitchen towel. When cool
enough to handle, rub the blackened skin off the chiles and pull
out the stem and seed pod. Rinse the chile flesh to remove bits
of skin and seeds. Cut into 1/4-inch pieces.
3. When the potatoes are tender, use an immersion blender to puree
the soup base (or blending in several batches in a food processor
or loosely covered blender draped with a kitchen towel and return
to the pan). Add the remaining half of the broth, the mushrooms,
poblano, corn and epazote (or thyme, if using). Simmer 10
minutes over medium heat.
4. Just before serving, scoop out about 1/2 cup of the hot soup
into a small bowl. Mix in the yogurt, cream or sour cream. Stir the
mixture back into the pot, then taste and season with salt, usually
about 1 1/2 teaspoons. Ladle the soup into bowls and sprinkle with
cilantro. Soup’s on.
This soup shows off the natural affinity between earthy mushrooms and earthy potatoes. Too much of a good thing can, sometimes, lead to lost
luster, which is why I like the deep-green spice of roasted poblanos in this soup. And the aromatic flecks of cilantro. And, of course, the sweet bits
of corn. If I want to gild this beautiful lily, I’ll cook a small handful of chopped bacon until crisp and add it to the soup just before serving.
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Call in and ask Rick Bayless, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Most people know Rick Bayless from winning the title of Bravo’s Top Chef Master beating out the French and Italian chefs with his authentic
Mexican cuisine. His highly rated on-going Public Television Series, Mexico — One Plate at a Time, can be found on television sets coast to
coast. Rick’s second of seven books, Mexican Kitchen, won the Julia Child IACP Cookbook of the Year Award in 1996, and his fourth book,
Mexico — One Plate at a Time won James Beard Best International Cookbook of the Year Award in 2001.
Riffs on the Potato-Mushroom Soup Theme
Though my version of this soup is vegetarian when made with vegetable broth, it doesn’t have to be. Ham, ham hocks, bacon and
chorizo are all wonderful in this soup — start with about 4 ounces. As is crab. The corn can be easily replaced by other vegetables
that offer a contrast in taste and texture: small fresh fava beans (my favorite), peas, 1-inch lengths of green beans. Use about the
same volume measure. And I love this soup made with half potatoes and half parsnips or young turnips, or rutabaga.
For the Adventurer
Use bacon drippings to sauté a heaping cup of cubed, cleaned nopal cactus pieces until all their liquid has evaporated; add them,
with the bacon, just before serving.
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G O U G È R E S W I T H E S P E L E T T E
INGREDIENTS
Makes approximately 30 gougères
1 cup milk
1 cup water
6 tablespoons unsalted butter, cut into tablespoons
3/4 teaspoon salt
1 1/2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon Piment d’Espelette
4 large eggs
2 cups shredded Gruyère cheese
Fleur de sel and cracked black pepper
DIRECTIONS
1. Preheat the oven to 350 degrees. Line 2 baking sheets with
parchment paper. In a large saucepan, combine the milk,
water, butter, and salt; bring to a boil over moderately high
heat. Add the flour all at once with the Piment d’Espelette
and beat vigorously with a wooden spoon until the flour
is thoroughly incorporated. Cook the gougère dough,
stirring constantly, until the dough pulls away from the
side of the pan and begins to form a film on the bottom,
about 5-10 minutes.
2. Remove the saucepan from the heat and let stand at room
temperature, stirring occasionally, until the dough cools slightly,
about 5 minutes. Add the eggs one at a time, stirring briskly
between additions to thoroughly incorporate each egg.
3. Drop the dough by 3-tablespoon mounds onto the baking
sheets, 2 inches apart. Top each mound with 1 tablespoon
of cheese; sprinkle with fleur de sel and pepper.
4. Bake the gougères for 30 minutes, rotating the pan halfway
through, until the gougères are puffed and brown. Turn off the
oven. If needed, let the gougères rest in the oven for about 10
minutes longer, until crisp on the outside but still steamy within.
Serve warm or at room temperature.
Call in and ask Daniel Boulud, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities.
In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. He is best known for
the exquisitely refined yet warm and welcoming New York City restaurant DANIEL, the renowned three Michelin star Relais & Châteaux member.
He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation.
BY DANIEL BOULUD
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R O A S T E D S U N C H O K E S
W I T H W A L N U T S A N D S A G E
INGREDIENTS
Serves 8-10
3 pounds sunchokes (Jerusalem artichokes)
3 tablespoons extra-virgin olive oil
2 tablespoons coarse (kosher) salt
2 tablespoons freshly ground black pepper
1 cup walnut halves
Grated zest and juice of 4 lemons
3 tablespoons finely chopped fresh sage leaves
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Line a rimmed baking sheet with aluminum foil.
3. Rinse the sunchokes under cold water, scrubbing them lightly
to remove any dirt.
4. Cut them into quarters and place the quarters in a large mixing
bowl. Drizzle the sunchokes with the olive oil, sprinkle with the
salt and pepper, and toss with your hands to mix well.
5. Pour the sunchokes onto a baking sheet, and sprinkle the
walnut halves all around them. Bake in the oven, stirring
once or twice, until the sunchokes are soft and fragrant,
35 to 45 minutes.
6. Remove the baking sheet from the oven and pour the
sunchokes and walnuts into a serving bowl. Add the lemon
zest, lemon juice, and sage, and stir to mix well. Serve warm
or at room temperature.

Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Mario Batali and his business partner, Joe Bastianich, own nineteen restaurants across the country including their flagship
New York City enoteca, Babbo. In the summer of 2010, Mario and Joe opened Eataly, a 50,000 square foot marketplace in New York City.
Along with hosting a variety of television shows, including Iron Chef America, Mario is the author of eight cookbooks.
His most recent, Molto Batali: Simple Family Meals from My Home to Yours (Ecco 2011), was released in October.
BY MARIO BATALI
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Recipe courtesy of Molto Batali (ecco 2011).
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S W E E T P O T A T O T U R K E Y C H O W D E R
INGREDIENTS
2 ounces breakfast sausage, casing removed
1/2 cup finely diced sweet potatoes
1/3 cup finely diced onions
1/4 cup finely diced carrots
1/4 cup finely diced celery
1 1/2 cups sweet potato and vanilla purée
(see recipe on next page)
1/3 cup chopped cooked turkey meat
3 cups turkey or chicken stock
Coarse salt and freshly ground black pepper
DIRECTIONS
1. Place the sausage meat in a large saucepan over medium heat.
Cook, stirring frequently, for about 5 minutes or until the fat has
rendered out of the meat.
2. Drain off excess fat.
3. Sauté the diced sweet potatoes, onions, carrots, and celery for
4 minutes or until the onions are translucent.
4. Stir in the purée and turkey.
5. When the mixture is blended, add the stock and bring it to
a simmer. Stir occasionally, for about 15 minutes or until the
mixture is chowder-like in consistency.
6. Add a pinch of salt and pepper. Serve hot.
BY DAVID BURKE
Call in and ask David Burke, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
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S W E E T P O T A T O T U R K E Y C H O W D E R
Continued from previous page.
Call in and ask David Burke, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
David Burke is the celebrity chef and restaurateur behind restaurants such as David Burke Townhouse,
David Burke’s Primehouse in The James Chicago Hotel, David Burke Prime and Fishtail by David Burke. He is the author of
two cookbooks, Cooking with David Burke and David Burke’s New American Classics.
For the Sweet Potato and Vanilla Purée
2 pounds sweet potatoes, peeled and cubed
1 vanilla bean
1/2 cup (1 stick) unsalted butter, softened
1/2 cup hot milk
Coarse salt and freshly ground white pepper
1. Preheat the oven to 350 degrees.
2. Place sweet potatoes in medium saucepan; add cold salted
water to cover the potatoes by 1 inch. Bring to a boil over
medium-high heat.
3. Lower the heat and simmer potatoes for about 15 minutes or
until they are tender when pierced with a fork/knife. Drain well.
4. Transfer the potatoes in a single layer to a nonstick baking sheet.
5. Place the sweet potatoes in the preheated oven for 5 minutes
or just until their exterior is quite dry.
6. Transfer them to the bowl of a food processor fitted with
the metal blasé.
7. Split the vanilla bean lengthwise and, using the edge of a
paring knife, scrape the seeds into the sweet potatoes. (Do
not discard the bean. Once you’ve used the vanilla bean, rinse
it and then let it air dry. You can use it again, or add it to your
sugar canister to perfume the sugar.)
8. Add the butter and milk and process to a smooth purée.
9. Season to taste with salt and pepper.
10. Transfer the purée to the top half of a double boiler over very
hot water. Cover and keep it warm.
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B E E R - B R I N E D ,
S M O K E D C A T F I S H S P R E A D
INGREDIENTS
Serves 4-6
For the brine:
1 cup kosher salt
1/2 cup brown sugar
1 cup hot water
3 cans (12 ounces each) cold beer (such as Budweiser)
1 tablespoon coarse ground pepper
6 bay leaves, crumbled
4 large catfish fillets, about 3/4 pound each
Olive oil
Wood chips soaked in water
Grilling Method: Indirect/Medium Heat
Special Equipment: Cameron Stovetop Smoker

DIRECTIONS
1. In a large bowl dissolve salt and sugar in hot water. Add cold
beer, pepper and bay leaves to make brine. Whisk well to
remove carbonation. Place the fish in the brine, adding cold
water if more liquid is necessary to cover all the fillets. Brine
fish 4 hours or overnight in the refrigerator. Remove fish from
brine, rinse in cold water and air dry for 10 minutes before
smoking.
2. When ready to smoke, brush fish lightly with oil, place in center
of cooking grate skin side down and smoke cook 1 to 2 hours or
until fish is cooked through and smoked. Alternatively, smoke
in a Cameron Stovetop Smoker for 20 to 30 minutes. The fish
will be a dark caramel color.
3. Serve at room temperature or make into a smoked catfish
paté by adding cream cheese, sour cream, shallots, capers,
garlic, Tabasco and a dash of pepper to taste (see recipe
on next page).

BY ELIZABETH KARMEL
Call in and ask Elizabeth Karmel, plus many other acclaimed chefs, your questions on Martha Stewart Living
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Continued on next page.
This spread or paté is so good, I know you won’t be able to stop at just one bite! Serve on homemade
melba toast or simple crackers. Bluefish and trout are both good substitutions for the catfish.
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B E E R - B R I N E D ,
S M O K E D C A T F I S H S P R E A D
Continued from previous page.
Call in and ask Elizabeth Karmel, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Elizabeth Karmel is a nationally known grilling and barbecue expert. She is the executive chef of Hill Country Barbecue Market, the
award-winning Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written
three award-winning grilling and barbecue cookbooks, including Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food
for the Grill. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www.GirlsattheGrill.com.
For Smoked Catfish Paté:
Serves 4-6
4 Beer-Brined Smoked Catfish Fillets
(see recipe on preceding page)
1 8-ounce block cream cheese, room temperature
1/2 - 3/4 cup sour cream
2 large shallots, minced
2 tablespoons capers packed in brine
2 teaspoons caper juice
1/4 teaspoon granulated garlic
5 shakes Tabasco
6 grinds fresh ground pepper or more to taste
1. Brine and smoke catfish according to recipe. While still warm,
break fillets into pieces, removing skin and any bones.
2. Add cream cheese and mix well. Add 1/2 cup of the sour
cream and mix well. Add the shallots, capers, caper juice,
garlic and Tabasco. Taste for seasoning, add more sour cream
at this point if the paté is a little dry or tastes a little salty.
Adjust Tabasco and add freshly ground pepper to taste.
Note: Do not add any salt to this dish because the brine and
the smoke “salts” the fish before it is mixed into the paté.
3. Let chill for at least 3 hours or preferably overnight. Taste once
more before serving and adjust seasonings if necessary. Serve
on the cold side of room temperature on homemade melba
toast (slice a loaf of French bread in small rounds, lay out on a
cookie sheet and bake in a 250-degree oven until golden and
the bread is dried out) or your favorite crackers. Top with a
dollop of sour cream if desired.

Photo Credit: Jamie Tiampo
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P R O S C I U T T O - C R U S T E D A S P A R A G U S
INGREDIENTS
Serves 4
For the Vinaigrette:
1/2 cup minced shallots
1 1/2 cups extra-virgin olive oil, plus more
for baking sheet
Coarse salt
1/2 cup honey
1/2 cup sherry vinegar
1 tablespoon Dijon mustard
White pepper
DIRECTIONS
Vinaigrette
1. In a small skillet, gently sweat the shallots in 2 tablespoons of
the oil with a good pinch of salt; don’t cook them tender, just
heat them through to release their flavor. Add the honey, and
cook just until it begins to bubble.
2. Remove from the heat and whisk in the vinegar and mustard,
then the remaining oil. Season to taste with salt and white
pepper, then pour into a container with a tight-fitting lid and
store in the refrigerator.
BY CHARLIE PALMER
Call in and ask Charlie Palmer, plus many other acclaimed chefs, your questions on Martha Stewart Living
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Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
Egg Toast + Sherry-Shal l ot Vi nai grette
Photos by: Bill Milne
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15
Continued from previous page.
Call in and ask Charlie Palmer, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Master Chef and Hotelier Charlie Palmer has received critical acclaim for his signature progressive American cooking, which is
showcased in his eleven notable restaurants across the country (including Michelin-starred Aureole in NYC and Dry Creek Kitchen
in Sonoma, Ca.). Palmer also oversees a growing collection of food-forward wine shops, award-winning boutique hotels and is the
author of four cookbooks, including Charlie Palmer’s Practical Guide to the New American Kitchen.
For the Asparagus:
20 stalks asparagus
20 thin slices prosciutto
For the Egg Toasts:
4 slices (3/4-inch thick) brioche
4 large eggs
Unsalted butter
For the Salad and Garnish:
1 head frisée
2 handfuls baby arugula
Parmigiano-Reggiano
Asparagus and Egg Toasts
1. Preheat the oven to 350 degrees.
2. Line a rimmed baking sheet with foil and oil it lightly.
3. Trim and peel the asparagus.
4. Roll each stalk in a slice of prosciutto and place it on the baking
sheet. Place the asparagus in the oven, and put in another
baking sheet to heat for 5 minutes. Cook the asparagus for
10 to 12 minutes, or until the asparagus are tender and the
prosciutto is lightly browned around the edges. (Timing will
vary depending on size).
5. Meanwhile, lightly toast the brioche slices. Use a 2 1/2 inch
round cookie cutter to cut a hole in the center of each toast;
reserve the punched-out rounds.
6. Remove the empty pan from the oven and rub it with butter.
Arrange the brioche slices and rounds on the pan. Crack an egg
into the center of each slice and season with salt and pepper.
Bake just until the egg whites have set, about 5 minutes.
To Serve:
1. Dress the frisée and arugula with enough of the vinaigrette to
coat the leaves; season to taste with salt and pepper.
2. Place 5 asparagus stalks on each plate and drizzle vinaigrette
over the asparagus and around the plates.
3. Arrange some salad over each portion of asparagus, then top
with an egg toast, placing the round piece of toast on the side.
Grate cheese over everything and serve immediately.
P R O S C I U T T O - C R U S T E D A S P A R A G U S
Egg Toast + Sherry-Shal l ot Vi nai grette
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16
P U M P K I N S O U P
INGREDIENTS
Serves 8-10
4 baby pumpkins (4-inch diameter)
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon maple syrup
Kosher salt and pepper
2 tablespoons unsalted butter
1/2 cup small diced onion
2 cups pumpkin purée
1 teaspoon grated nutmeg
3 cups chicken stock
2 slices pumpernickel bread
2 tablespoons crème fraiche
Pinch nutmeg
Pinch ground cinnamon
Pinch allspice
DIRECTIONS
1. Preheat the oven to 350 degrees. Cut the tops off the
pumpkins and hollow them out with a soup spoon making
sure to remove the seeds, but not the flesh. Place in a baking
dish and drizzle with 1 tablespoon of olive oil and the maple
syrup. Season with salt and pepper. Bake 30 to 40 minutes
or until tender. Reserve. Leave the oven on.
2. In a medium sauce pot melt the butter, and cook the onions
over medium heat until lightly browned and tender, 8 to 10
minutes. Add the pumpkin purée and nutmeg and stir to
combine. Add chicken stock and season with salt and
pepper. Simmer for 10 to 15 minutes, adjust seasoning and
consistency; keep warm.
3. Dice pumpernickel into 1/2-inch pieces and toss with the
remaining teaspoon of olive oil, salt, and pepper. Place on
a baking sheet and toast until lightly crisped, 5 to 7 minutes.
Reserve.
4. Combine crème fraiche, nutmeg, cinnamon, and allspice;
season with salt and pepper. Reserve.
5. Ladle the hot soup into the roasted pumpkins. Add a
dollop of the spiced crème fraiche and top with the
pumpernickel croutons.
Call in and ask Mike Price, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
A graduate of the Culinary Institute of America, Mike Price completed an externship at the esteemed Symphony Café in NYC,
and also honed his skills at NYC’s The Harrison and The Water Club. In 2007, Mike and his business partner, Joey Campanaro,
opened Market Table in NYC’s West Village, which has received critical and popular acclaim.
BY MIKE PRICE
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wi th Spi ced Crème Frai che and Pumperni ckel Croutons
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T U R K E Y / E N T R É E S
Honey-Lemon-Thyme Cornish Game Hens
by Emeril Lagasse
Page 20
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R O A S T T U R K E Y W I T H
B R O W N S U G A R A N D M U S T A R D G L A Z E
INGREDIENTS
Serves 10
1 whole turkey (about 12 pounds), thawed if frozen,
rinsed and patted dry (neck and giblets
reserved, liver discarded)
Coarse salt and ground pepper
4 cups Pecan Cornbread Dressing
(see recipe on page 34)
2 tablespoons butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup spicy brown mustard
DIRECTIONS
1. Preheat the oven to 350 degrees with rack in lowest position. Place
turkey on roasting rack set in a large roasting pan. Season inside
of turkey with salt and pepper. Loosely fill neck and large cavity
with dressing; fold skin over, and secure with skewers or trussing
needles, if necessary. Bend wing tips forward, and tuck under neck
cavity. Using kitchen twine, tie legs together securely. Rub turkey
all over with butter; season with salt and pepper.
2. Add neck, giblets, and 3 cups water to roasting pan. Cover
turkey loosely with aluminum foil. Roast 1 hour, and then
baste with pan juices every 30 minutes, until an instant-read
thermometer inserted in thickest part of a thigh (avoiding
bone) registers 125 degrees, 1 to 2 hours more.
3. Remove foil; increase heat to 400 degrees. In a small bowl,
stir together sugar and mustard; brush turkey with glaze.
Rotate pan, and continue to roast turkey, brushing with glaze
2 to 3 more times, until thermometer registers 165 degrees,
45 minutes to 1 hour more (tent with buttered foil if browning
too quickly; add more water if pan becomes dry).
4. Transfer turkey to a platter; reserve pan with drippings for
gravy. Cover turkey loosely with foil, and let rest at least 30
minutes (or up to 1 hour). Before serving, remove dressing,
and carve.
Note: To ensure a juicy Thanksgiving turkey, buy an inexpensive
instant-read thermometer, and roast the bird to the temperature
specified in the recipe.
BY MARTHA STEWART
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A practically instant sweet-and-spicy mixture of mustard and brown sugar flavors the bird
and gives the skin an impressive golden-brown color.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 2008 issue of Everyday Food magazine. For more visit www.everydayfood.com
Photo Credit: John Kernick
Copyright © 2011, Martha Stewart Living
®
Omnimedia, Inc. All rights reserved.
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D E E P - F R I E D T U R K E Y
INGREDIENTS
Serves 10-12
Fresh turkey (15 pounds)
25 medium dried bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons Konriko brand, or other
hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil
DIRECTIONS
1. Wash turkey inside and out under cold running water; pat dry.
Finely grind bay leaves in spice grinder; transfer to small bowl.
Finely grind thyme, oregano, and peppercorns separately; add
to bay leaves. Mix in Creole seasoning and garlic powder.
2. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of
breast, and 1/3 on outside of turkey; place in roasting pan.
Cover; let rest overnight in refrigerator or up to 24 hours.
3. Bring turkey to room temperature. Using a wooden skewer,
thread neck flap securely to bottom of turkey. Fold wing tips
under. Using steel or aluminum wire, truss legs and tail’s nose
together securely; form a handle with wire. This will enable
you to hold turkey while submerging in hot oil.
4. Heat oil in 10-gallon pot with liner basket over high heat until
temperature registers 360 degrees. Holding turkey by handle,
immerse in oil. Maintain temperature at 360 degrees while frying.
Fry until golden brown, about 45 minutes, or 3 minutes per pound.
5. Lift turkey from oil; transfer to a wire rack over a roasting pan.
Drain for 15 minutes. Serve.
RECIPE BY MARTHA STEWART LIVING
®
OMNIMEDIA, BROUGHT TO YOU BY FARMERS INSURANCE
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This recipe should be made outdoors; making it in the kitchen is too dangerous.
And, if you’re tackling a deep-fried turkey, get more tips at
www.farmers-cares.com/ten-steps-to-safely-deep-fry-a-turkey and take all the necessary precautions to fry safely.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Recipe first seen in the November 1996 issue of Martha Stewart Living
®
magazine. For more visit marthastewart.com.
This November, entertain with confidence and maintain your sanity with a homeowner’s insurance policy
to protect from unpredictable holiday flare-ups. Visit farmers.com.
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20
H ON E Y- L E MON - T H Y ME COR N I S H G A ME H E N S
INGREDIENTS
Serves 4
Four 1-pound Cornish game hens
8 tablespoons (1 stick) butter
1 tablespoon plus 1 teaspoon chopped fresh thyme
Grated zest of 2 lemons
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1⁄3 cup honey
1 tablespoon plus 1 teaspoon soy sauce
DIRECTIONS
1. Position a rack in the center of the oven and preheat the oven
to 500 degrees. Line a large baking dish with aluminum foil,
and set it aside.
2. Rinse the hens well, inside and out, under cool running water.
Pat them dry with paper towels.
3. Combine 4 tablespoons of the butter, the thyme, and the lemon
zest in a small bowl and use a fork to blend well. Divide the
mixture into 4 portions, and spread one portion under the skin
covering the breast of each hen. Combine 1 teaspoon of the
salt with 1 ⁄2 teaspoon of the black pepper, and season the
cavities of the hens. Truss the hens, fold the wing tips back
and tuck them under, and arrange the hens breast side up in
the prepared baking dish.
4. Combine the lemon juice, honey, soy sauce, and the remaining
4 tablespoons butter in a small saucepan, and warm over low
heat until heated through. Divide the honey mixture in half,
and set aside one portion. Use some of the remaining portion
to baste the tops of the hens well. Season the hens with the
remaining 3 teaspoons salt and 1 ⁄2 teaspoon pepper.
5. Transfer the baking dish to the oven and cook, basting the hens
with the honey mixture about every 5 minutes, until they are
nicely browned, 20 to 25 minutes. If necessary, tent the hens
with foil during the last few minutes of cooking to prevent
over-browning.
6. When the hens reach an internal temperature of 165 degrees,
remove the dish from the oven and let them rest for about 5
minutes. Discard the honey mixture used for basting. Use the
reserved honey mixture to drizzle over the hens before serving.
Note: To check the temperature, insert an instant-read thermometer
in the thickest part of the breast, avoiding any bones.
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to
his television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living
®
Radio on
SiriusXM. Lagasse is the author of 16 cookbooks including his newest book, Sizzling Skillets and other One-Pot Wonders.
BY EMERIL LAGASSE
Photos by Steven Freeman
From Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse. © 2009 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.
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B U T T E R N U T S Q U A S H L A S A G N A
INGREDIENTS
Serves 8-10
3 pounds butternut squash, peeled and diced
1⁄4 cup extra-virgin olive oil
1⁄2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 bay leaf
1 1⁄2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1⁄2 cups small-diced onion
1 cup small-diced fennel
1 cup cored and small-diced Pink Lady
or Honeycrisp apple
1 1⁄2 pounds fresh fennel sausage,
removed from casings and crumbled
2 teaspoons chopped fresh marjoram leaves
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 cup plus 1 tablespoon fresh sage leaves, thinly sliced
1⁄2 cup chopped lightly toasted hazelnuts
1 pound whole-milk ricotta cheese
8 ounces mascarpone cheese
1⁄2 cup heavy cream
2 eggs, lightly beaten
1 pound whole-milk mozzarella cheese, grated (4 cups)
3⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄2 cup chicken stock or canned low-sodium
chicken broth
12 sheets no-boil lasagna noodles (about 8 ounces)
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the butternut squash with the
extra-virgin olive oil, cinnamon, thyme, bay leaf, 1 teaspoon of
the salt, and 1⁄2 teaspoon of the pepper and toss to coat the
squash. Transfer the squash to a large baking sheet and cover
with aluminum foil. Bake until the squash is tender, about 30
minutes. Set the squash aside, covered, until cool. Remove and
discard the thyme sprigs and bay leaf.
3. Heat a medium sauté pan over medium-high heat. When hot,
add the olive oil, onion, fennel, apple, sausage, and marjoram
and cook for 8 to 10 minutes, stirring occasionally, until the
sausage has browned and the vegetables have softened. Remove
from the heat, transfer to a large mixing bowl, and set aside to
cool. Gently fold the squash into the vegetable-sausage mixture.
4. Heat the butter in a small sauté pan over medium heat. When
the butter begins to bubble and brown, add 1⁄4 cup of the sage
leaves and cook until they are brown and crisp, 1 to 1 1⁄2 minutes.
Add the chopped hazelnuts and cook for another minute. Remove
from the heat and set aside to cool.
5. In a separate large mixing bowl, combine the ricotta, mascarpone,
heavy cream, beaten eggs, half of the mozzarella, and the
remaining 1⁄2 teaspoon pepper and 1⁄2 teaspoon salt. Mix
well to combine, then add the cooled brown-butter-sage
hazelnut mixture and mix thoroughly.
6. Increase the oven temperature to 375 degrees.
BY EMERIL LAGASSE
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Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
wi th I tal i an Sausage and Sage
SI RI USXM Cha nne l 1 1 0
22
Continued from previous page.
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to
his television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living
®
Radio on
SiriusXM. Lagasse is the author of 16 cookbooks including his newest book, Sizzling Skillets and other One-Pot Wonders.
From Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse. © 2011 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.
7. Assemble the lasagna: Spread half of the butternut squash mixture in the bottom of the pan, sprinkle with 1⁄4 cup of the
Parmigiano-Reggiano, drizzle 1⁄4 cup of the stock over the top, and cover with 4 pasta sheets, leaving a little space between
sheets. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. Distribute
the remaining half of the butternut squash mixture over the pasta, sprinkle the top with 1⁄4 cup of the remaining Parmigiano-
Reggiano, and drizzle with the remaining 1⁄4 cup stock. Place the final 4 pasta sheets over the top and spread the remaining
ricotta mixture evenly over the pasta. Top with the remaining grated mozzarella and 1⁄4 cup Parmigiano-Reggiano.
8. Cover the lasagna tightly with a piece of buttered foil and bake, undisturbed, for 40 minutes. Remove the foil and continue
to bake until the top is bubbly and golden brown, about 15 minutes more. Let the lasagna stand for 15 to 20 minutes before
serving. Garnish with the remaining tablespoon of sage.
Note: We used a lasagna pan, but you can use any baking dish about 10 x 15 x 3 inches deep.
Photo Credit: Steven Freeman
B U T T E R N U T S Q U A S H L A S A G N A
wi th I tal i an Sausage and Sage
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Photos by: Ellen Silverman
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INGREDIENTS
Serves 4
For the Filling:
You’ll need 5 1/3 cups of purée for the ravioli.
5 1/4 pounds Delicata squash, halved lengthwise
Olive oil
1 3/4 cups ricotta
1 1/2 ounces grated Pecorino Romano (preferably Fulvi)
1 teaspoon ground chili flakes
1/2 teaspoon freshly grated nutmeg
Kosher salt and pepper to taste
For the Dough:
2 cups “00” flour (or all-purpose)
1 teaspoon kosher salt
1 1/4 cups large egg yolks (roughly 14 yolks)
1 to 2 teaspoons water
DIRECTIONS
Make the Filling
1. Preheat the oven to 400 degrees.
2. Brush cut side of the squash with olive oil, and sprinkle
with salt and pepper. Place cut side down on an oiled,
parchment-lined sheet pan and cover with foil. Bake 45
minutes or until tender.
3. When cool enough to handle, scoop out the insides with
a large spoon, and place in a food processor to create the
purée. You should have 5 1/3 cups of purée.
4. In a large bowl with a spatula, combine all the filling
ingredients, stirring until the ricotta is fully incorporated.
Transfer to a piping bag and set aside in the refrigerator.
Make the Ravioli Dough
1. In a KitchenAid or motorized mixer, use the paddle attachment
to combine all the ingredients – start on the lowest speed and
slowly increase as the flour and yolks begin to incorporate.
2. Mix for several minutes or until the dough begins to cleanly
pull away from the sides of the bowl. Remove and knead by
hand for 3 minutes. Wrap in plastic wrap and set aside for
1 hour to rest.
3. Using a mechanized pasta roller (KitchenAid has an
attachment), roll the pasta until you can see your hand
through the dough.
4. Using a piping bag, form one long tube of filling along the
length of the dough, then lightly brush with a moistened
brush. Fold over the dough and use your fingers to seal off
sections of filling in 1 3/4-inch lengths.
5. Using a ruffled cutter, cut out the agnolotti to be 1 3/4
inches long.
BY NICK ANDERER
A G N O L O T T I D I Z U C C A
Call in and ask Nick Anderer, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
Store-bought pumpkin purée can be substituted, but Delicata squash makes a beautiful, naturally sweet purée.
Keep in mind that in order to yield 42 ounces of purée, you’ll need twice that amount in raw product.
SI RI USXM Cha nne l 1 1 0
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Continued from previous page.
For the Sauce:
4 tablespoons unsalted butter
20 small fresh sage leaves
Juice of 1 lemon
Grated Pecorino Romano (preferably Fulvi) to taste
2 teaspoons balsamic vinegar (preferably
Aceto Balsamico Tradizionale)
Make the Sauce and cook the Agnolotti
1. Bring a large pot of salted water to a boil. Place a large sauté
pan or skillet over medium-high heat. Add the butter and
sage; the butter should sizzle and the sage should begin
to turn brown.
2. Once it becomes dark brown, remove from heat for 30
seconds and carefully (away from any flame) add the freshly
squeezed juice of 1 lemon to the butter; it will sizzle aggressively
and stop browning.
3. Add 40 pieces of ravioli to the water and cook for 1 minute.
4. Remove ravioli and 4 tablespoons of water from the pot, add
to the sauté pan and simmer together for 1 minute. Sprinkle
with pecorino and serve, garnishing with a light drizzle of
Aceto Balsamico Tradizionale.
Call in and ask Nick Anderer, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Nick Anderer is the executive chef of Maialino, the top-rated Roman trattoria located in the Gramercy Park Hotel. Since opening, Maialino
has been named Top Newcomer by Zagat and Esquire Magazine, and received a glowing two-star review from The New York Times,
three-star reviews from New York Magazine and the New York Post and a four-star review from Time Out NY. Prior to Maialino, Anderer
was at Babbo with Mario Batali and Gina DePalma, and at Gramercy Tavern under Chefs Tom Colicchio and Michael Anthony.
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INGREDIENTS
Serves 4
For the Brine:
8 cups cold water
2 tablespoons kosher salt
1 tablespoon sugar
1/2 lemon, quartered
2 cloves garlic, peeled and smashed
8 sage leaves
8 sprigs thyme
4 turkey drumsticks
DIRECTIONS
Make the Brine
1. In a medium saucepan stir together the water, salt, sugar,
lemon, garlic, sage, and thyme. Place over low heat and simmer
for a few minutes until fragrant with the scent of the herbs and
the sugar and salt are dissolved. Cool completely.
2. Place turkey drumsticks in a plastic bag (2 can fit into a
gallon bag if you try, but one per bag is easiest) and evenly
distribute the brine, lemon, sage, and thyme. Refrigerate for
2 days. Remove from the brine, pat dry.
BY SUNNY ANDERSON
F R I E D T U R K E Y L E G S
wi th Sunny’ s Qui ck Cranberry Sal sa
Call in and ask Sunny Anderson, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
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Continued from previous page.
Call in and ask Sunny Anderson, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live, cooking side by side Chef Emeril Lagasse. In 2007,
she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market.
Sunny currently hosts the popular Food Network series Cooking for Real, where she combines her approach to classic comfort foods
with her passion for unique flavors inspired by her many travels.
F R I E D T U R K E Y L E G S
wi th Sunny’ s Qui ck Cranberry Sal sa
For Sunny’s Quick Cranberry Salsa:
Makes 3 cups
2 1/2 cups (12 ounces) fresh or frozen cranberries, thawed
1/4 red onion
1 jalapeno, stem removed, seeds left in
1 clove garlic, peeled
1/4 cup orange juice
2 tablespoons lime juice (2 limes)
3 tablespoons sugar
Salt to taste
For the Dredge:
2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons salt
1 tablespoon cayenne pepper
Freshly ground black pepper
Peanut oil for deep frying
1. Place all ingredients in a food processor and blend until
everything is broken down. Pour into a bowl and refrigerate
for 30 minutes before serving.
Dredge the Drumsticks
1. In a large brown bag or bowl combine flour, garlic powder,
salt, cayenne pepper, and several grinds of black pepper.
Toss legs in flour mixture then place on a wire rack set over
a baking sheet and let stand 1 hour. Toss in the flour again
and allow to rest another hour.
2. In a large saucepan, heat several inches of oil to 375 degrees.
Shake off excess flour, then lower turkey in oil, making sure
to fry in batches to maintain the temperature. Frying time
varies, but 4 minutes per pound of meat works. Check for
an internal temperature of 165 degrees. Serve with
Sunny’s Quick Cranberry Salsa, recipe follows.
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Photos by: Ellen Silverman
INGREDIENTS
Serves 4
For the Barley:
1 small onion, minced
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup pearl barley
2 cups vegetable stock
Kosher salt and ground white pepper
For the Carrots:
1 cup mixed variety of heirloom carrots, diced
1/4 cup carrot juice
1/4 cup orange juice
Salt and pepper
Pinch of whole cumin seed
1 teaspoon unsalted butter
1 teaspoon lemon juice
For the Shiitakes:
8 shiitakes, stems removed, caps sliced
1 tablespoon olive oil
1 clove garlic, minced
1 cup glazed carrots (recipe above)
2 tablespoons mixed chopped herbs
(chives, tarragon, parsley)
DIRECTIONS
1. In a medium saucepan, over medium heat, sweat onions
and garlic in olive oil until soft, without coloring.
2. Add barley and stir for 2 minutes..
3. Cover with vegetable stock, season with salt and pepper, and
let simmer for 30 minutes uncovered, or until barley is tender
1. Combine carrots, carrot juice, orange juice, and cumin seed
in a small saucepan, and bring to simmer over medium heat.
2. Cook for 15 minutes uncovered, or until carrots are tender
and liquid has evaporated.
3. Add butter and lemon juice, season with salt and pepper.
1. In a small sauté pan, sauté mushrooms with garlic and
oil until tender.
2. Fold into glazed carrots.
To serve
Toss shiitakes, carrots and barley together. Spoon into bowl and
top with mixed chopped herbs.
BY MICHAEL ANTHONY
C A R R O T - B A R L E Y R I S O T T O
W I T H S H I I T A K E M U S H R O O M S
Call in and ask Michael Anthony, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Michael Anthony is executive chef and partner at New York’s Gramercy Tavern, which has been named the most popular restaurant in
NYC by the Zagat Survey six times. In 2008, it garnered the James Beard Foundation’s “Outstanding Restaurant Award.” Mike previously
acted as executive chef at Blue Hill Stone Barns, collaborating with Chef-Owner Dan Barber. Under Mike’s leadership, Blue Hill at Stone
Barns received a three-star review in The New York Times, and a James Beard Foundation nomination for “Best New Restaurant” in 2005.
SI RI USXM Cha nne l 1 1 0
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INGREDIENTS
Serves 8-10
1/2 cup grapefruit juice
4 clementines, halved
1 cup dry white wine
3 garlic cloves, peeled
2 tablespoons chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 boneless leg of lamb (5 to 7 pounds — always get the
bigger one), rolled and tied by your butcher
Coarse (kosher) salt
DIRECTIONS
1. Combine the grapefruit juice, clementines, wine, garlic,
rosemary, 2 tablespoons black pepper, and the oil in a blender
or processor, and pulse until the mixture forms a rough paste.
2. Place the lamb in a large, shallow, nonreactive dish or pan. Rub
the marinade over it, and turn the lamb to coat it on all sides.
Cover, and refrigerate for at least 12 hours (up to 36 hours).
3. Remove the lamb from the marinade, reserving the marinade,
and transfer it to a roasting pan.
4. Season the lamb aggressively with salt and pepper, and let it
stand at room temperature for 45 minutes.
5. Meanwhile, preheat the oven to 425 degrees.
6. Rub the reserved marinade over the lamb, and add 1 cup of
water to the roasting pan. Place the pan in the oven and roast
for 20 minutes.
7. Reduce the oven temperature to 400 degrees, and continue
roasting until an instant-read thermometer registers 130
degrees for medium-rare, roughly 1 hour and 25 minutes
for a large roast. (It may be only 45 minutes for a small one,
so be careful and check the temperature after 45 minutes
in any case.)
8. Remove the pan from the oven and allow the lamb to rest for
20 minutes before carving.
BY MARIO BATALI
L E G O F L A M B
I N A C L E M E N T I N E C R U S T
Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship
New York City enoteca, Babbo. In the summer of 2010, Mario and Joe opened Eataly, a 50,000 square foot marketplace in New York City.
Along with hosting a variety of television shows, including Iron Chef America, Mario is the author of eight cookbooks.
His most recent, Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011), was released in October.
Recipe courtesy of Molto Batali (ecco 2011).
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INGREDIENTS
Serves 8
1 (12-pound) whole turkey
5 pounds unsalted butter, divided
3 bottles Riesling (recommended: 2003 Joh. Jos.
Prum Wehlener Uhr Kabinett Riesling
from Mosel-Saar-Ruwer)
4 carrots, peeled
4 onions, peeled
2 heads celery
2 large celery roots, peeled
4 heads garlic, peeled and chopped
1 cup dried figs, stems removed, rough chopped
1/2 cup olive oil, plus more as needed
2 Pullman loaves white bread
1 quart chicken stock
1 cup Madeira wine
Sea salt and white pepper
3 cups all-purpose flour
2 bay leaves
1 bunch fresh thyme leaves, chopped
2 bunches fresh parsley leaves, chopped
Special Equipment: 10 feet of cheesecloth
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Debone the entire turkey and separate into parts. Reserve all of the
offal cuts separately, including the liver. Melt 3 pounds of the butter and
combine with Riesling. Soak the cheesecloth in the wine and butter
mixture. Set aside.
3. Medium dice the carrots, onions, celery, and celery root so that they
are all about the same size. Toss vegetables with garlic, figs, and olive
oil. Spread out on sheet pans and roast in the oven until vegetables
are tender, 30 to 45 minutes. Set aside.
4. Cut the bread into 1-inch cubes. Spread out on sheet pans and toast
in the oven until golden, about 10 minutes.
5. Combine the roasted vegetables mixture with the toasted bread
in a large bowl. Melt 1 pound butter and toss with vegetable and
bread mixture. Transfer to a large baking dish and add enough
chicken stock to cover the mixture. Bake for 45 minutes. Reserve
stuffing and keep warm.
6. Melt 1/2 cup (8 tablespoons) butter in a large sauté pan over medium-
high heat. Add only the offal cuts of the turkey and saute until lightly
browned and cooked through. When lightly browned, add the Madeira
and deglaze the pan. Set aside to cool, chop into pieces, and reserve.
7. Heavily season the remaining turkey meat with salt and white pepper.
Wrap the seasoned meat in the soaked cheesecloth. Roast at 400
degrees for 25 minutes.
8. Remove the cheesecloth from the skin and continue roasting for an
additional 15 minutes. Keep checking the temperature of the meat every
15 minutes until it registers 165 degrees. Reserve the drippings. Hold the
roasted turkey at room temperature for 12 minutes before slicing.
9. Toast the flour in a large saucepan until rust in color. Add turkey
drippings, remaining 3/4 pound butter, bay leaves, chicken stock and
stir constantly until smooth. Cook until thickened. When the gravy has
reached a sufficient viscosity, strain and add the cooked, chopped offal
cuts to the gravy. Refresh everything with chopped fresh herbs, to
taste. Slice turkey and serve with stuffing on side and gravy over top.
BY JOEY CAMPANARO
R I E S L I N G R O A S T T U R K E Y W I T H F I G
A N D R O O T V E G E T A B L E D R E S S I N G
Call in and ask Joey Campanaro, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Joey Campanaro was raised in an Italian-American household in Philadelphia where the food of his childhood inspired him to make cooking
his vocation. His restaurant, The Little Owl, has received acclaim from critics and guests alike, including a two-star review from The New York
Times. He has appeared on everything from Iron Chef America to the Today Show and the Martha Stewart Show.
SI RI USXM Cha nne l 1 1 0
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INGREDIENTS
Serves 4
1 cup all-purpose flour
1/2 teaspoon plus 2 tablespoons salt
2 eggs
1/4 cup milk
Pinch grated nutmeg
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 cups diced, skin-on sunchokes (Jerusalem artichokes)
2 garlic cloves, thinly sliced
1 teaspoon rosemary, finely chopped
2 confit duck legs, shredded
2 tablespoons finely chopped fresh parsley
4 Long Island Pekin Duck breasts, skin scored
1 tablespoon aged balsamic vinegar
DIRECTIONS
For the Duck Breast
1. Heat a large shallow sauté pan (or two depending on the size)
over high heat. Season the duck breast with salt and pepper on
both sides and place carefully into the hot pan, skin side down,
let sit and do not move until some of the fat renders out. Turn the
heat down to medium-low and continue to cook on the skin side.
2. Periodically remove some of the duck fat from the pan. This
process will take 12 to 15 minutes to create a golden brown
crispy skin. With tongs turn the duck over and continue
cooking to your desired temperature (I suggest medium).
3. Remove from pan and let rest for 4 minutes and then slice
into thin slices and place on the plate. Spoon the spaetzle
alongside the sliced duck breast and drizzle with aged
balsamic and serve.
BY AMANDA FREITAG
L O N G I S L A N D D U C K B R E A S T
wi th Sunchoke Spaetzl e and Duck Confi t
Call in and ask Amanda Freitag, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
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Continued from previous page.
For the Spaetzle
1. In a large bowl, whisk the flour and 1/2 teaspoon salt together and create a well in the middle. In a separate bowl, whisk
together the eggs, milk and nutmeg and pour into the well. Combine the wet and dry ingredients until a smooth batter
forms. Cover and let rest for 30 minutes. Place the olive oil in a large bowl.
2. In a large pot, bring 1 gallon of water to a boil and add the remaining 2 tablespoons of salt. Place a colander or spaetzle-maker
over the water and begin to pass the dough through the holes into the water. When the spaetzle floats (after about 1 minute),
remove with a strainer and transfer to the bowl with the oil. Toss the spaetzle in the oil to prevent sticking. Repeat with the
remaining batter.
3. In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Add the sunchokes and cook, stirring, until browned.
Add the garlic, the rosemary and the remaining 1 tablespoon of butter. When the butter foams, add the spaetzle and the
shredded duck confit, cook over medium-high heat until the duck and the spaetzle crisp and turn golden brown. Remove from
the heat; add the parsley, toss and serve.
L O N G I S L A N D D U C K B R E A S T
wi th Sunchoke Spaetzl e and Duck Confi t
Call in and ask Amanda Freitag, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Amanda Freitag is the former executive chef of The Harrison, a New York City Restaurant. She has battled Bobby Flay on Iron Chef America,
served as a judge on the Food Network series Chopped, and most recently can also be seen as a chef contributor on the
Cooking Channel series Unique Eats. Now after almost 20 years of being a groundbreaking, highly acclaimed female chef in
New York City, Amanda is proud to be working on her passion project, a restaurant of her own.
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INGREDIENTS
Serves 4
4 whole duck breasts, 6 to 8 ounces each,
or two 1-pound Magret duck breasts
Fine sea salt and freshly ground black pepper
3 tablespoons chopped shallots
1 tablespoon grated ginger
2 tablespoons honey
1/2 cup black currant jam, home-made or
high-quality store-bought
1/4 cup cider vinegar
DIRECTIONS
1. Preheat the oven to 375 degrees.
2. With the point of a knife, score the skin side of the duck breasts
in a crosshatch pattern, being careful not to pierce the flesh.
This helps release and render the layer of fat under the skin
and makes the finished duck look stunning.
3. Heat a sauté pan over medium heat for 2 minutes. Season the
duck breasts with salt and pepper. Put the duck breasts in the pan,
skin-side down, and cook over medium to low heat to render the fat
and brown the skin, 6 to 8 minutes. Carefully drain off and discard
any accumulated fat from the pan and return it to the stove.
4. Carefully turn the duck breasts over and brown the flesh side
for 3 to 4 minutes, or several more minutes for Magret breasts.
Remove the duck breasts to a plate and cover to keep warm.
5. Add the shallots to the pan and return the pan to the heat.
Sauté the shallots until softened but not browned, 2 minutes,
then add the ginger, honey, jam, and vinegar, and stir. Bring to
a simmer and let simmer for 2 or 3 minutes to reduce and
thicken to a lacquer-like glaze.
6. Put the duck breasts, skin-side up, on a nonstick cookie sheet,
brush some lacquer on the upward-facing side of each breast,
and reheat in the oven for 3 minutes.
7. To serve, slice the duck breasts lengthwise or cross-wise and
arrange the slices of 1 breast on each of 4 plates. Quickly reheat the
sauce, if necessary, and drizzle some around the duck breasts.
BY MICHAEL LOMONACO
B L A C K C U R R A N T - L A C Q U E R E D
D U C K B R E A S T
Call in and ask Michael Lomonaco, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Michael Lomonaco is the executive chef and managing partner at Porter House New York. Previously, Lomonaco was
executive chef at New York’s ‘21’ and executive chef of Windows on the World. He has authored two cookbooks, and hosted the television
programs Epicurious on the Travel Channel and Michael’s Place on Food Network. This winter, Lomonaco will open Center Bar,
a small plates restaurant featuring wines from around the world and cocktails in Time Warner Center.
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S I D E S & S A L A D S
Roasted Pumpkin with Fontina Fonduta
by Mario Batali
Page 40
Photo Credit: Quentin Bacon
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P E C A N C O R N B R E A D D R E S S I N G
INGREDIENTS
Serves 10
1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed cornbread (about 2 3/4 pounds)
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated
DIRECTIONS
1. Preheat the oven to 375 degrees. Spread pecans on a large
rimmed baking sheet, and toast until fragrant, 3 to 5 minutes;
set aside. In a large skillet, melt butter over medium heat. Add
onion and celery; season with salt and pepper. Cook, stirring
occasionally, until softened, 8 to 10 minutes. Add wine, and
cook until evaporated, 3 to 5 minutes. Transfer to a large
bowl; let cool slightly.
2. To bowl, add cornbread, sage, eggs, and pecans. Season with
1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot
broth over cornbread mixture. Toss gently (cornbread will break
down into smaller pieces). If necessary, add up to 1/2 cup more
broth so stuffing is moist but not soggy.
3. If stuffing turkey, set aside 4 cups dressing. Spoon remaining
dressing into a buttered 2-quart baking dish; pour up to 1 cup
remaining broth over top to moisten. (To make ahead, refrigerate,
up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake
until browned, about 15 minutes more. Makes 12 cups.

Buy a high-quality cornbread, or bake it yourself using your favorite recipe. (It can be made up to 2 days ahead.)
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BY MARTHA STEWART
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 2008 issue of Everyday Food magazine. For more visit www.everydayfood.com.
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C A R A M E L I Z E D C H E S T N U T S
A N D B R U S S E L S S P R O U T S
INGREDIENTS
Serves 8
3/4 pound fresh chestnuts
2 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds brussels sprouts, trimmed and cut in half
Salt and freshly ground black pepper
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup homemade turkey stock or low-sodium canned,
skimmed of fat
DIRECTIONS
1. Preheat the oven to 400 degrees. Using a paring knife or a
chestnut knife, cut a large X into the shell of each chestnut on
one side. Arrange on a baking pan in a single layer, cut side up.
Roast until flesh is tender, 20 to 25 minutes. Remove from oven.
Immediately remove and discard shells, keeping chestnuts
whole if possible. Set chestnuts aside.
2. Melt butter and oil in a large saute pan set over medium-high
heat. Add brussels sprouts; season with salt and pepper. Cook,
stirring occasionally, until golden, 16 to 18 minutes.
3. Add roasted chestnuts. Cook, gently stirring occasionally,
until brussels sprouts are tender and spotted deep brown,
20 to 25 minutes.
4. Add vinegar, sugar, and turkey stock. Cook, stirring occasionally,
until liquid has been reduced to a syrup, 4 to 5 minutes.
Transfer to a serving dish, and serve.
Two cups vacuum-packed whole cooked chestnuts in jars can be substituted for fresh ones.
Chestnuts are easiest to peel while hot; peel one at a time, holding in a clean kitchen towel.
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BY MARTHA STEWART
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 1998 issue of Martha Stewart Living
®
magazine. For more visit www.marthastewart.com.
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36
H O N E Y - R O A S T E D V E G E T A B L E S
INGREDIENTS
Serves 4
2 medium sweet potatoes (1 pound total), peeled,
halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 to 5 sprigs thyme
DIRECTIONS
1. Preheat the oven to 375 degrees.
2. In a 3-quart baking dish, toss together sweet potatoes, carrots,
parsnips, walnuts, honey, and oil; season with salt and pepper.
3. Top with thyme sprigs and roast until vegetables are browned
at edges and tender when pierced with a knife, about 1 hour.
Note: If your honey crystallizes (a natural occurrence),
microwave it for 30 seconds to return it to a liquid state.

Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen.
Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.
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BY MARTHA STEWART
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the October 2010 issue of Everyday Food magazine. For more visit www.everydayfood.com.
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INGREDIENTS
Serves 4-6
3 to 4 small red and/or golden beets,
tops removed, washed
1/2 cup plus 2 tablespoons olive oil
3 tablespoons water
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for
seasoning
1/4 cup sherry vinegar or Banyuls vinegar (see Note)
1 tablespoon finely chopped shallot
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup chopped toasted walnuts
1 teaspoon minced fresh tarragon leaves
1 bunch baby dandelion greens, stems removed, leaves
rinsed and cut into bite-size pieces
(about 6 cups or 6 ounces of greens)
1 bunch rainbow chard, stems removed, leaves rinsed
and cut into bite-size pieces
Cheese Crisps (see recipe on next page)
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Cut a piece of aluminum foil about 12 inches square. On one
half of the square, place the beets, 2 tablespoons olive oil, water,
1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the
opposite side of the foil over to cover the beets, and seal all
the edges tightly to form a packet. Place the packet on a baking
sheet, transfer it to the oven, and cook until the beets are tender,
about 45 minutes. (The beets are done when a paring knife is
easily inserted into the middle.) Remove the packet from the
oven and set it aside, unopened, for about 10 minutes.
3. Remove the beets from the foil packet. When the beets are
cool enough to handle, gently rub off the skin, using a paper
towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline
if you have one), and set aside.
4. Combine the vinegar, shallot, honey, mustard, remaining
1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a
blender, and mix well. While the blender is still running, add
the remaining oil in a slow, steady stream, blending until the
vinaigrette is emulsified. Transfer the dressing to a mixing
bowl, and stir in the walnuts and tarragon.
5. Place the dandelion greens and the chard in a large bowl.
Pour 2 tablespoons (or more to taste) of the dressing over
the greens, and season with a pinch of salt and pepper.
Toss to coat. In a separate mixing bowl, toss the sliced beets
in 1 tablespoon of the dressing, and season with a pinch of
salt and pepper.
6. Divide the greens among four to six serving plates, and garnish
with the sliced beets and the Cheese Crisps. If desired, spoon
more dressing over each salad.
Note: Banyuls vinegar is made from Banyuls wine, which is a fortified
wine from southern France and is considered to be the French version
of port. Banyuls vinegar has a sweet and nutty flavor, which is gener-
ally thought to be milder than red wine vinegar or balsamic vinegar.
It tastes something like a cross between balsamic vinegar and sherry
vinegar and either can be used as a good substitute. Banyuls vinegar
can be found in specialty markets.
BY EMERIL LAGASSE
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Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
E M E R I L ’ S R O A S T E D B E E T S A L A D
wi th Wal nut Dressi ng and Cheese Cri sps
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Continued from previous page.
E M E R I L ’ S R O A S T E D B E E T S A L A D
wi th Wal nut Dressi ng and Cheese Cri sps
Call in and ask Emeril Lagasse, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
He has hosted over 2000 shows on the Food Network, and his latest series, Emeril’s Table, can be seen on Hallmark Channel. In addition to his
television presence, Emeril has a live, call-in radio program, Cooking with Emeril, which airs exclusively on Martha Stewart Living
®
Radio on
SiriusXM. Lagasse is the author of 16 cookbooks including his newest book Sizzling Skillets and other One-Pot Wonders.
From Farm to Fork by Emeril Lagasse. © 2010 by copyright MSLO, Inc., all rights reserved. Courtesy of HarperCollins Publishers.
Cheese Crisps
Makes about 12 crisps
3/4 cup shredded hard sheep’s milk cheese,
such as Bianco Sardo.
1. Preheat the oven to 350 degrees. Line a baking sheet with
a Silpat, or parchment paper.
2. Spacing them 1 to 2 inches apart, place 1-tablespoon mounds
of the cheese on the Silpat. Place the baking sheet in the oven
and cook until the cheese melts and turns golden brown,
about 7 minutes.
3. Remove from the oven and set aside to cool on the baking
sheet. Use the crisps as a garnish for soups and salads.
Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano, Montasio, and Asiago. They make easy
snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads
or they can be served on their own with cocktails.
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S P I C Y - S U G A R E D
N U T S A N D B A C O N
INGREDIENTS
Serves 4-6
For the Nuts
1 cup pecan halves
1 cup walnut halves
1/4 cup light brown sugar
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1/2 teaspoon Hungarian paprika
Kosher salt and freshly ground black pepper
For the Bacon
6 strips center-cut bacon
1/4 cup light brown sugar
Grated zest of 1 lemon
1/2 teaspoon Hungarian paprika
Kosher salt and freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a small bowl combine pecans, walnuts, brown sugar, maple
syrup, pumpkin pie spice, paprika, a pinch of salt and a grind or
two of pepper. Stir until everything is coated, set aside.
3. In a small bowl combine bacon, brown sugar, lemon zest,
paprika, a pinch of salt and a grind or two of pepper. Spread
out on a rimmed non-stick baking sheet and cook until almost
done and sugar is bubbling, 8 to 10 minutes.
4. Remove from the oven and pour nut mixture onto the
baking sheet. With a spatula, stir and fold the nuts into the
bacon; spread everything out on the sheet again. Return to
the oven for 15 minutes, stirring and spreading again halfway
through. Serve warm or allow to cool, then break apart.
Call in and ask Sunny Anderson, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live, cooking side by side Chef Emeril Lagasse. In 2007,
she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market.
Sunny currently hosts the popular Food Network series Cooking for Real, where she combines her approach to classic comfort foods
with her passion for unique flavors inspired by her many travels.
BY SUNNY ANDERSON
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R O A S T E D P U M P K I N
W I T H F O N T I N A F O N D U T A
INGREDIENTS
Serves 8-10
3 pounds pumpkin or hubbard squash
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
Coarse (kosher) salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon freshly grated nutmeg
4 ounces Fontina Val d’Aosta cheese, grated
2 tablespoons plus 2 tablespoons freshly grated
Parmigiano-Reggiano
DIRECTIONS
1. Preheat the oven to 425 degrees.
2. Peel the pumpkin and remove the seeds. Cut the pumpkin
into 2-inch cubes and place them in a mixing bowl.
3. Add the oil, rosemary, and salt and pepper to taste, and toss
to mix well.
4. Place the pumpkin pieces in a roasting pan, and roast in the
oven until golden brown and tender, turning them occasionally,
about 45 minutes.
5. Meanwhile, melt the butter in a saucepan over low heat, and
whisk in the flour until well blended. Slowly add the milk,
whisking until the mixture thickens slightly. Then add the
nutmeg, Fontina, and 2 tablespoons of the Parmigiano, and
stir to combine. Season with salt and pepper
6. Remove the pan from the heat and cover the pan tightly with
plastic wrap. Keep in a warm place until ready to serve.
7. Remove the roasting pan from the oven and allow the pumpkin
to rest in the pan for 5 minutes.
8. To serve, spoon the fonduta onto a warmed platter, and then
arrange the pumpkin pieces over it. Grind fresh pepper over the
pumpkin, sprinkle with the remaining 2 tablespoons Parmigiano,
and serve.
Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship
New York City enoteca, Babbo. In the summer of 2010, Mario and Joe opened Eataly, a 50,000 square foot marketplace in New York City.
Along with hosting a variety of television shows, including Iron Chef America, Mario is the author of eight cookbooks.
His most recent, Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011), was released in October.
BY MARIO BATALI
Recipe courtesy of Molto Batali (ecco 2011).
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Call in and ask Floyd Cardoz, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Floyd Cardoz is the Executive Chef of North End Grill in New York. He is also the consulting chef for El Verano Taqueria located at
Citi Field, home of the New York Mets. In 2006, Floyd wrote his first cookbook, One Spice, Two Spice. In 2011, Floyd received the title
of Top Chef on Bravo’s Top Chef Masters series, winning the grand prize of $110,000 for his designated charity of choice,
the Young Scientist Cancer Research Fund at New York’s Mount Sinai School of Medicine.
BY FLOYD CARDOZ
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W I T H M A P L E S Y R U P A N D L I M E
INGREDIENTS
Serves 6
1 tablespoon extra-virgin olive oil
2 star anise
3 cloves
1 small dried red chile, broken in half
3 tablespoons duck fat, bacon fat, or unsalted butter
2 bay leaves
5 large garlic cloves, sliced lengthwise
Scant 1/4 cup thinly sliced peeled ginger
One 5-inch rosemary sprig
1/2 large white onion, cut in half crosswise
and thinly sliced
2 1/2 pounds acorn or Delicata squash (about 2),
peeled, cut in half, seeded, and cut into
1-inch pieces about 1/4-inch thick
1/2 cup lime juice (from 2 large limes)
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
DIRECTIONS
1. Preheat the oven to 375 degrees
2. Heat the oil in a wide ovenproof 6-quart pot over moderately
high heat and add the star anise and cloves. Cook, stirring, for
30 seconds. Add the chile, duck fat, bay leaves, garlic, ginger,
rosemary, and onion. Cook, stirring, until the onion has softened,
about 5 minutes.
3. Add the squash and lime juice, stirring to coat the squash with the
lime juice, and season with salt and a generous amount of pepper.
4. Roast the squash, uncovered, in the middle of the oven, stirring
occasionally until the squash is tender, about 30 minutes. Stir in
the maple syrup and salt and pepper to taste. Remove the star
anise, cloves, chile, bay leaves, and rosemary before serving.

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Call in and ask Gale Gand, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Gale Gand, executive pastry chef and partner of the Five Diamond, Four-Star restaurant TRU in Chicago, with its newly awarded Michelin star, was
named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of Food Network’s Sweet Dreams, Gand
has also appeared on Iron Chef America, Martha Stewart, Baking With Julia (Child), The Oprah Winfrey Show, and judged Bravo’s Top Chef and
Top Chef Just Desserts. She is also a cookbook author with seven titles to her credit, including her most recent, Gale Gand’s Brunch.
BY GALE GAND
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INGREDIENTS
Makes about 12 Iarge biscuits
1 1/2 cups heavy cream
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon kosher salt
2/3 cup grated Parmesan cheese
1/8 teaspoon cayenne
3/4 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. In a mixing bowl, whip the cream until stiff peaks form.
3. In the bowl of a mixer, blend together all the remaining
ingredients. Add the whipped cream and mix at low speed
just until combined.
4. On a lightly floured surface, roll or pat out the dough to 3/4-inch
thickness. With a biscuit or cookie cutter or a clean empty can,
cut out circles about 2 inches in diameter.
5. Transfer to an ungreased baking sheet with a spatula. Knead
the scraps together just until combined, then roll out again and
continue cutting out circles until all the dough is used.
6. Bake until golden brown, about 20 minutes, and serve immediately.
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INGREDIENTS
Serves 6
2 bunches arugula
1 teaspoon cider vinegar
1 tablespoon sugar
1 large quince, peeled and medium-sized diced
without seeds (can use firm pear such as
Bosc if preferred)
1 fresh pomegranate, (can use seeds or
2 cups juice if reduced to syrup)
2 large egg yolks
1 small shallot, peeled and minced
3 tablespoons red wine vinegar
1 tablespoon prepared Dijon mustard
1 tablespoon water
Kosher salt and pepper
1/2 cup canola oil
1/2 cup walnuts, lightly toasted
1 Belgian endive
DIRECTIONS
1. Clean arugula leaves, remove excess stems, dry and reserve
in the fridge.
2. In a small sauce pot combine 1 cup water, 1 teaspoon cider
vinegar and 1 tablespoon sugar, add the quince and cook for
15 minutes or until just tender. Drain and reserve.
3. Cut the pomegranate in half; using a spoon, remove seeds
and reserve.
4. In a blender, combine the egg yolks, shallot, vinegar, mustard
and water and blend well for 30 seconds. Add salt and pepper to
taste, and begin slowly drizzling in oil to combine in a “creamy”
fashion. When enough oil is incorporated to produce a “heavy
cream “consistency, add 3 tablespoons of walnuts and pulse
briefly to chop nuts. Taste for seasoning.
5. Thinly slice endive lengthwise, and toss with arugula and 3
tablespoons of the dressing. Arrange over 4 small plates, evenly
sprinkle quince, pomegranate seeds and remaining walnuts
over each plate and drizzle the dressing over the top to serve.
BY KERRY HEFFERNAN
A R U G U L A S A L A D
Call in and ask Kerry Heffernan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Executive Chef Kerry Heffernan brings 20 years of culinary excellence and leadership to the kitchen of South Gate in New York, which features
outstanding American seasonal fare. In 1998, he became the opening Executive Chef and eventually partner at Eleven Madison Park in
New York. Under his leadership, the restaurant received accolades from a wide variety of sources. Kerry has remained active outside the
kitchen with numerous volunteer services, such as cooking for Share Our Strength, Project by Project, City Meals on Wheels and Kids for Kids.
wi th Pomegranate, Wal nuts and Qui nce
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INGREDIENTS
Serves 6
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 pounds Brussels sprouts shaved like a cabbage
for cole slaw (mandoline works best)
Half small red onion shaved (mandoline)
1 cup flat leaf parsley leaves
1/4 cup shaved Parmigiano-Reggiano
Kosher salt and pepper
1/4 cup toasted hulled pumpkin seeds
DIRECTIONS
1. In a large mixing bowl whisk together the vinegar and oil
until well combined. Add the Brussels sprouts, onion, parsley,
and Parmigiano and toss to combine.
2. Season generously with salt and pepper. Place on serving
platter, top with pumpkin seeds.
BY ANTONIA LOFASO
B R U S S E L S S P R O U T S A L A D
Call in and ask Antonia Lofaso, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Best known for her appearances on Bravo’s Top Chef All-Stars and Top Chef Season 4, Antonia Lofaso is one of America’s most beloved chefs.
Lofaso attended the French Culinary Institute in New York City and, upon graduating, accepted a position at Beverly Hills’ best known restaurant,
Wolfgang Puck’s Spago. After leaving Spago, she was hired to run the kitchen at a new Los Angeles hot spot, Foxtail. She currently serves as
Executive Chef for Black Market, also in Los Angeles, and her first cookbook, The Busy Mom’s Cookbook, is due in fall 2012.
This recipe is a great salad idea around the holidays — everyone loves Brussels sprouts this time of year.
It also holds really well, gets better as it sits and can be made a day in advance.
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Call in and ask Sara Moulton, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Sara Moulton is a chef, cookbook author, and TV personality. Sara was one of the Food Network’s founding personalities,
hosting Cooking Live, Cooking Live Primetime, and Sara’s Secrets. This past June, her most recent cookbook, Sara Moulton’s
Everyday Family Dinners, was named best cookbook of the year by The International Association of Culinary Professionals.
The second season of Sara’s Weeknight Meals premiered in October on Public Television.
BY SARA MOULTON
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S P I C E D P E A S A N D O N I O N
INGREDIENTS
Serves 4
1 package (10 ounces) frozen green peas, thawed
1 medium onion
2 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1/2 teaspoon cumin seeds
Kosher salt and freshly ground black pepper
DIRECTIONS
1. Pat the peas dry. Halve and thinly slice the onion (about 1 cup).
Heat 1 tablespoon of the oil in a medium skillet over medium heat.
Reduce the heat to medium-low; add the onion and sauté, stirring
occasionally, until it is well browned, about 10 minutes. Remove
to a bowl.
2. Add the remaining 1 tablespoon of oil to the skillet and heat over
high heat. Add the mustard and cumin seeds; cover immediately
and cook, shaking the pan, for 30 seconds. Remove the pan from
the heat and set aside until the seeds stop popping.
3. Add the peas to the pan and cook just until hot. Return the onion
to the pan and cook until it is hot; season with salt and pepper
to taste and serve.

This one takes me back, way back, to the Thanksgiving of my youth, when my mom made sure that
Birds Eye Peas and Pearl Onions in Lightly Seasoned Sauce occupied a bowl of honor on the groaning board.
I loved them then, but these days I’m inclined to season my veggies myself.
You might figure that this recipe is too simple to be good, but you’d be wrong. The toasted cumin and mustard seeds,
combined with thinly sliced caramelized onion, really jazz up good old frozen peas. Indeed, this is a classic case of less is more.
We’re doing very little here other than letting good ingredients speak for themselves.
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Call in and ask Michel Nischan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
As the son of displaced farmers, Michel Nischan, CEO, founder and president of Wholesome Wave, grew up with a great appreciation for
local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef,
author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of
Trustees for the James Beard Foundation, The Rodale Institute and The Center for Health and the Global Environment (Harvard Medical School).
BY MICHEL NISCHAN
B L A C K B A R L E Y A N D
A U T U M N V E G E T A B L E S
INGREDIENTS
Serves 4-6
8 ounces uncooked black barley
1 small bunch of fresh thyme
2 bay leaves
1/4 teaspoon black peppercorns
Grated zest of 1 orange
1/4 cup diced parsnip (1 small parsnip)
1/4 cup diced carrot (1 small carrot)
1/4 cup diced celery root (1 small root)
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Flat-leaf parsley leaves, for garnish
DIRECTIONS
1. Put the barley in a bowl. Pour enough cold water over it to cover
by about 1 inch. Set aside to soak for 24 hours
2. Lay an 8-inch by 8-inch double thickness of cheesecloth on a
work surface. Pile thyme, bay leaves, peppercorns, and orange
zest in the center of the cheesecloth. Tie the corners together to
make a bouquet garni.
3. Drain the barley. Transfer it to a large pot. Add 4 cups of fresh
water and the bouquet garni. Stir once or twice. Bring to a boil
over medium-high heat. Reduce the heat to medium-low. Simmer
very gently for 25 to 30 minutes, or until the barley is tender.
4. If necessary, drain the excess liquid from the pot. Add the parsnip,
carrot, celery root and butter. Stir to mix. Continue cooking over
medium heat for 6 to 8 minutes, or until the vegetables are tender
and the butter has melted. Season to taste with salt and pepper,
garnish with parsley, and serve.
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Call in and ask Eric Ripert, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Eric Ripert is the chef and co-owner of New York’s Le Bernardin, ranked 15 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated
restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and
has upheld a four-star review from The New York Times for over two decades. Eric is a regular guest judge on Bravo’s Top Chef, host of his own
Emmy
®
Award-winning PBS TV series Avec Eric and the author of four cookbooks, including Avec Eric (2010).
BY ERIC RIPERT
R O A S T E D F I N G E R L I N G P O T AT O E S
INGREDIENTS
Serves 8
3 to 3 1/2 pounds fingerling potatoes, washed
2 heads garlic, cloves separated, unpeeled
1/4 cup olive oil
Fine sea salt and freshly ground white pepper to taste
4 sprigs rosemary
4 sprigs thyme
3 tablespoons butter
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Cut the fingerling potatoes in half and place them on a large
rimmed baking sheet with the garlic cloves. Drizzle the olive
oil over the potatoes and garlic and season to taste with salt
and pepper. Lightly toss the potatoes to coat, then scatter the
sprigs of rosemary and thyme over the potatoes and roast the
fingerlings until golden brown and tender, 20 to 25 minutes.
3. Remove the pan from the oven and toss with butter. Serve hot.
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wi th Garl i c, Rosemary, and Thyme
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C A U L I F L O W E R W I T H
S H E L L B E A N S A N D A N H E R B O I L
INGREDIENTS
Serves 6
2 teaspoons chopped oregano
2 teaspoons chopped thyme
2 teaspoons chopped parsley
8 tablespoons extra-virgin olive oil
1 head cauliflower, cut in 8 wedges
Kosher salt
1 cup mixed cooked beans with liquid reserved
DIRECTIONS
1. In a small bowl combine the oregano, thyme, parsley, and 4
tablespoons of the oil; set aside.
2. Preheat the oven to 425 degrees. Chop 2 of the cauliflower wedges
into small pieces. In a 2-quart saucepan, combine 1 tablespoon
of the oil, 1 tablespoon water, and the chopped cauliflower;
sprinkle with salt. Cover the pan and cook over medium heat
until cauliflower is tender, about 15 minutes. Remove from heat,
transfer to a blender and purée until smooth. Keep warm.
3. In a small saucepan over low heat warm the beans in their
liquid. Strain, reserving the liquid. Place the beans in a mixing
bowl and crush them with the back of a spoon or small pot.
Stir in 1 tablespoon of the oil and 2 tablespoons of the bean
liquid; set aside and keep warm.
4. In a medium pot of lightly salted boiling water, cook the remaining
6 wedges of cauliflower for 5 minutes. Chill immediately in ice
water for about 3 minutes; drain and dry with a towel.
5. In a large skillet, heat the remaining 2 tablespoons of oil
over high heat. Add the cauliflower wedges and cook until
well-browned on one side, 5 to 7 minutes. Then flip the wedges
and cook until they start to become well-browned, 3 to 4
minutes. Add 1/4 cup water and place in the oven for about
5 minutes or until tender.
6. To finish the dish; place the cauliflower purée in the center of 6
plates. Place a spoonful of the crushed beans next to the purée.
Place a wedge of cauliflower into the purée and finish with the
herbed oil.
BY BILL TELEPAN
Call in and ask Bill Telepan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Chef Bill Telepan’s eponymous restaurant, Telepan, opened on the Upper West Side of New York in December of 2005, following
the release of his successful cookbook, Inspired by Ingredients, in 2004. Before opening his own restaurant, Chef Telepan worked under
Daniel Boulud at Le Cirque, Gilbert Le Coze at Le Bernardin, and Alfred Portale at Gotham Bar & Grill.
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C R I S P P O T A T O E S B A R B U T O S T Y L E
INGREDIENTS
Serves 4
4 organic russet potatoes (3 1/2 pounds)
2 branches rosemary
3 cloves garlic
1/4 cup extra-virgin olive oil
3 ounces (6 tablespoons) sweet organic butter
1 tablespoon sea salt
2 tablespoons grated Parmesan
DIRECTIONS
1. Wash and scrub potatoes. Place in a stockpot, cover with cold
water; add the rosemary and garlic. Bring to a simmer and cook
for about one hour or until the potatoes are al dente.
2. Remove and cool, then leave in fridge overnight.
3. Remove from the refrigerator and chunk with a fork until you
have large bite-sized pieces.
4. Preheat the oven to 375 degrees. Place potatoes in a heavy
skillet, add the extra-virgin olive oil and butter and then the
potatoes. Season lightly with sea salt, and roast in the oven
for 40 minutes to an hour.
5. Stir occasionally until crispy and golden brown.
6. Serve hot, sprinkled with the grated Parmesan.
Call in and ask Jonathan Waxman, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
A successful chef, restaurateur and author, Jonathan Waxman has graced such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in
Los Angeles. Today, Waxman is the chef and owner of Barbuto in Manhattan’s West Village. He participated in two seasons of Top Chef Masters on
Bravo. His first cookbook, A Great American Cook, was published in 2007 and his second book, Italian My Way, was released in April of 2011.
BY JONATHAN WAXMAN
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R O Y A L R I V I E R A
®
P E A R
R O G U E V A L L E Y S A L A D
INGREDIENTS
Serves 4
1 head butter lettuce, washed and dried
1 large or 2 small Royal Riviera
®
Pears, cored and sliced
2/3 cup Rogue Creamery
®
or other blue cheese
2/3 cup Harry & David candied pecans,
roasted pecans or roasted walnuts
For the Dressing
2 or 3 tablespoons Champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon honey (optional)
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
3/4 cup walnut oil
DIRECTIONS
1. Gently tear the lettuce into bite-size pieces. Arrange on
four chilled plates. Top with fans of pear slices. Evenly sprinkle
blue cheese over the pears and lettuce, and top with nuts.
2. Generously drizzle the dressing over the salad,
and serve immediately.
1. In a medium bowl, whisk together the first five ingredients.
2. Gradually whisk in the walnut oil. Chill for 20 minutes.
Harry & David has been growing extraordinary Royal Riviera
®
Pears for over 75 years in the Rogue Valley of Southern Oregon. These pears are
renowned for their unique flavor, sweetness, and smooth texture. Over the years, Harry & David has added many gourmet treats to their beautifully
arranged gifts, perfect for any occasion. Get your fresh fruit basket and more today. Shop www.HarryandDavid.com or call 800-547-3033.
RECIPE AND PHOTO COURTESY OF HARRY & DAVID
Here’s an idea — the Harvest to Holidays gift basket from
Harry & David. Filled with legendary Royal Riviera
®
Pears,
the incomparable Moose Munch
®
snack, chocolate truffles,
and more, it’s perfect for snacking and sharing. Just in
time for the holidays, this exclusive gift is available at
www.HarryandDavid.com/HarvestToHolidays.
Hosting guests this holiday season?
Call in and ask your questions to many acclaimed chefs on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
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D E S S E R T S
Butternut Squash Gingerbread
by Tom Douglas
Page 62
Photo Credit: Sarah Flotard
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S P I C E D A P P L E P I E
W I T H F L U T E D R O U N D C U T O U T S
INGREDIENTS
Serves 6 to 8, makes an 8-inch tart
Pâte Brisée (see recipe on next page)
4 pounds Granny Smith apples
1 tablespoon finely grated lemon zest
2 teaspoons fresh lemon juice
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling
DIRECTIONS
1. On a lightly floured work surface, roll 1 disk of dough to 1/8 inch
thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush
with rim. Refrigerate for 1 hour.
2. Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-
inch fluted round cutter, cut out about 70 rounds, rerolling
scraps if necessary. Place rounds on a parchment-lined baking
sheet, and refrigerate for 30 minutes.
3. Peel and core apples. Thinly slice half the apples, and cut
remaining apples into 1-inch pieces.
4. Toss together apples, lemon zest and juice, sugars, flour, salt,
cinnamon, and nutmeg in a large bowl. Place filling in piecrust,
mounding it in the center. Dot with butter. To make egg wash,
whisk together egg yolk and cream in a small bowl. Lightly
brush edge of piecrust with egg wash.
5. Arrange dough rounds over filling, working in a spiral from the
outside in to the center, overlapping them slightly. Lightly brush
top of each round with egg wash as you work to help them
adhere to one another.
6. Once the filling has been covered with rounds, lightly brush
entire top of pie with egg wash.
BY MARTHA STEWART
Overlapping disks of pâte brisée top a highly spiced apple pie.
You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
Photo Credit: Matthew Hranek
Copyright © 2011, Martha Stewart
Living
®
Omnimedia, Inc. All rights reserved.
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Continued from previous page.
S P I C E D A P P L E P I E
W I T H F L U T E D R O U N D C U T O U T S
For the Pâte Brisée
Makes enough for 1 double-crust
or 2 single-crust 9-inch pies
2 3/4 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 tablespoon granulated sugar
2 1/4 sticks (18 tablespoons) cold unsalted butter,
cut into 1/2-inch pieces
7 to 10 tablespoons ice water
1. Pulse flour, salt, and sugar in a food processor. Add butter,
and pulse until coarse crumbs form, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream
just until dough holds together and is not wet or sticky, no
longer than 30 seconds.
3. Divide dough into two portions, and shape each into a disk.
Wrap in plastic; refrigerate at least 1 hour or overnight.
Note: To ensure a flaky crust, chill the butter and the flour before
using. A food processor yields the best results, but you can use a
pastry cutter instead; work quickly so that the butter remains cold.
7. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
8. Preheat the oven to 400 degrees, with racks in middle and
lower positions. Place a foil-lined baking sheet on lower rack to
catch any juices. Place pie on middle rack, and bake until crust
begins to turn golden brown, about 25 minutes. Reduce oven
temperature to 375 degrees, and bake until crust is golden brown
and juices are bubbling, about 1 hour, 10 minutes more. Tent with
foil if crust browns too quickly. Let cool completely on a wire rack.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 2007 issue of Martha Stewart Living
®
magazine. For more visit www.marthastewart.com.
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P E A R A N D C R A N B E R R Y S O R B E T
INGREDIENTS
Serves 6
3/4 cup plus 2 tablespoons sugar
9 Comice or other green-skinned pears
1/2 cup freshly squeezed lemon juice
1/2 cup fresh or frozen cranberries
DIRECTIONS
1. Combine sugar with 1 3/4 cups water in a medium saucepan.
Stir well, and cook the mixture over medium-high heat, stirring
occasionally, until sugar has dissolved, 5 to 8 minutes. Transfer
the syrup to a metal mixing bowl, and set bowl over an ice
bath, or place in the refrigerator to chill, about 30 minutes.
2. Meanwhile, peel and core 3 pears. Chop into 1/4-inch dice and
toss with 2 tablespoons lemon juice. Transfer to a medium
saucepan. Add cranberries. Cover and cook over medium heat
until the juices are released, 6 to 8 minutes. Reduce the heat to
medium low and cook, covered, until pears are very soft, 12 to
18 minutes. Transfer mixture to a food processor and process
until smooth. (At this stage, the purée may be passed through
a fine strainer to get a smoother texture.) Transfer purée to
metal bowl; let chill over an ice bath or in refrigerator, about
30 minutes.
3. Combine chilled purée with syrup and 1/4 cup lemon juice.
Transfer the mixture to an ice-cream machine and freeze,
following the manufacturer’s instructions. If a machine is not
available, place the mixture in an 11-by-6-by-2 3/4-inch plastic
container (this size container works best) in the freezer for 1
hour. After 1 hour, stir with a fork. Continue to freeze, stirring
every 30 minutes, until the sorbet has set and is completely
frozen, about 4 hours.
BY MARTHA STEWART
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
This dessert is elegant enough to serve with Thanksgiving dinner, either as a pre-dessert course
or just as a lighter alternative to heavy pies and cakes.
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Continued from previous page.
P E A R A N D C R A N B E R R Y S O R B E T
4. Meanwhile, make the serving shells. Cut the top inch from the 6 remaining pears, and reserve the tops. Using a melon baller,
scoop out as much flesh from the pears as possible, leaving the skin intact. Brush the insides of the pears with the remaining
2 tablespoons lemon juice. Place the pears and their tops in a large plastic container, and cover; transfer to the freezer for at
least 2 hours. The shells may be prepared 2 to 3 days ahead. To serve, fill frozen shells with sorbet, and garnish with the pear
tops. Serve immediately.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
As first seen in the November 1997 issue of Martha Stewart Living
®
magazine. For more visit www.marthastewart.com.
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P U M P K I N C H E E S E C A K E
INGREDIENTS
Serves 12
For the Crust
1 1/4 cups graham-cracker crumbs
(from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
Note: To make the crumbs for the crust, pulse graham
crackers in a food processor until finely ground. Or, if
you prefer, substitute the same amount of packaged
graham-cracker crumbs.
For the Filling
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin purée
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature
DIRECTIONS
1. Preheat the oven to 350 degrees, with rack in center. Assemble
a 9-inch nonstick springform pan, with the raised side of the
bottom part facing up.
2. Make the crust: In a medium bowl, mix cracker crumbs, sugar,
and butter until moistened; press firmly into bottom of pan.
Bake until golden around edges, 10 to 12 minutes.
3. Make the filling: With an electric mixer, beat cream cheese
and sugar on low speed until smooth; mix in flour (do not
overmix). Add pumpkin purée, pie spice, vanilla, and salt; mix
just until smooth. Add eggs one at a time, mixing until each is
incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling
into springform, and gently smooth top. Transfer to oven;
reduce oven heat to 300 degrees. Bake 45 minutes. Turn off
oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely. Cover with plastic wrap;
refrigerate until firm, at least 4 hours. Unmold before serving.
Call in and ask Martha Stewart, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show,
the Emmy
®
Award-winning television program now airing on Hallmark Channel. Martha Stewart Living
®
Omnimedia, Inc. is the leading
provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media
platforms and high-quality products available at numerous retail outlets.
BY MARTHA STEWART
To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door
while the cake is baking or cooling inside the oven.
As first seen in the November 2004 issue of Everyday Food magazine. For more visit www.everydayfood.com
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P U M P K I N B R E A D P U D D I N G
INGREDIENTS
Serves 8-10
4 cups whole milk
2 1/4 cups heavy cream
8 large eggs
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (15-ounce) can pumpkin purée
1/2 pound bread, sliced thick and torn into large chunks
Butter and brown sugar for preparing the pan
2 tablespoons confectioners’ sugar
You’ll Need: one 9 x 5-inch loaf pan
DIRECTIONS
1. Combine the milk, 1/4 cup cream, eggs, granulated sugar,
cinnamon, cloves, nutmeg and pumpkin purée in a large bowl.
Whisk until smooth. Add the bread and stir to be sure all the
bread is evenly moistened. Cover and let soak at least 4 hours
or overnight in the refrigerator.
2. Preheat the oven to 275 degrees. Butter a 9 by 5-inch loaf
pan and dust with brown sugar.
3. Ladle the pudding mixture into the loaf pan or ramekins
and bake until set, about 1 1/2 hours. Whip the 2 cups of
cream and confectioners’ sugar together just until it forms
soft mounds. Cut the pudding in slices, top with a dollop of
whipped cream, and serve warm.
Call in and ask Donatella Arpaia, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Donatella Arpaia’s first restaurant was the wildly successful Bellini, followed by such ventures as davidburke and donatella, Dona, Anthos, and
Kefi in Manhattan, and EOS and bistro e in Miami. Her first cookbook, Donatella Cooks: Simple Food Made Glamorous was released in 2010.
She is a guest judge on the Food Network’s Next Iron Chef and Iron Chef America and a contributor to NBC’s Today Show. This fall, she’ll
debut a pilot on the Food Network and launch Donatella-branded appliances on a major home shopping network.
BY DONATELLA ARPAIA
The beautiful thing about bread pudding is that it can’t fall like a soufflé or fail to set like a flan. It’s very forgiving,
which is perfect if you’re a baker like me who gets impatient with too much precision! I like to make this with a dense,
well-structured bread such as a day-old rustic French or Italian loaf or, at Christmastime, panettone. You can bake it in
individual ramekins if you prefer; just reduce the baking time to 40 minutes and place the ramekins on a baking sheet.
Be sure to pole the pudding to see if any uncooked custard bubbles up from the bottom before removing it from the oven.
SI RI USXM Cha nne l 1 1 0
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P E A R A N D H A Z E L N U T C A K E
INGREDIENTS
Serves 8-10
2 tablespoons extra-virgin olive oil
1/2 cup finely ground fresh breadcrumbs
12 tablespoons (1 1/2 sticks) unsalted butter,
at room temperature
1 1/4 cups plus 1/4 cup sugar
2 teaspoons vanilla extract
5 tablespoons whole milk
5 large eggs, at room temperature
2 cups all-purpose flour
1/4 cup plus 1/4 cup ground hazelnuts
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 ripe Comice pears
Grated zest and juice of 1 lemon
1/2 cup confectioners’ sugar
DIRECTIONS
1. Preheat the oven to 375 degrees.
2. Brush the sides and bottom of a 3-inch-deep 9-inch springform
pan with the olive oil, and dust with the fresh breadcrumbs.
3. In a large bowl, use a handheld electric mixer on medium-low
to cream together the butter, 1 1/4 cups of the sugar, the vanilla,
and the milk until the mixture is light and fluffy, about 3 minutes.
Add the eggs, one and a time, beating until well incorporated.
4. In a separate bowl, mix together the flour, 1/4 cup of the
hazelnuts, the baking powder, the salt, and the cinnamon.
5. Add the dry ingredients to the wet, and mix with a wooden
spoon for 1 minute, until combined. Set the batter aside.
6. Peel and core the pears, and slice each one into 8 even slices.
Place the pears in a bowl, and toss with the remaining 1/4 cup
sugar and the lemon zest and juice.
7. Pour the batter into the prepared springform pan. Arrange the
pear slices on top of the batter, forming two concentric circles with
6 slices on the inside circle and 18 on the outside, with the stem
end of each piece pointing toward the center. (They will sink a bit.)
8. Place the pan in the oven and bake for 1 1/2 hours, or until the
cake is golden brown on top and a toothpick inserted toward
the center comes out clean. Remove from the oven and allow
to cool for 20 minutes.
9. Release the springform sides and place the cake on a platter.
Sprinkle the top of the cake with the remaining 1/4 cup ground
hazelnuts, dust with the confectioners’ sugar, and cut into
slices to serve.
Call in and ask Mario Batali, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship
New York City enoteca, Babbo. In the summer of 2010, Mario and Joe opened Eataly, a 50,000 square foot marketplace in New York City.
Along with hosting a variety of television shows, including Iron Chef America, Mario is the author of eight cookbooks.
His most recent, Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011), was released in October.
BY MARIO BATALI
Recipe courtesy of Molto Batali (ecco 2011).
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S P I C E D M A P L E P E C A N P I E
W I T H S T A R A N I S E
BY MELISSA CLARK
I never thought to simmer down maple syrup until it turns thick, viscous, and extremely maple-y until I made
Bill Yosses’s maple ice cream recipe. Yosses, the pastry chef at the White House and a good friend of mine
(we wrote a cookbook together), reduces the syrup to eliminate as much of the water as possible,
which gives the smoothest, silkiest textured ice cream imaginable, with an intense maple flavor.
After trying his amazing ice cream recipe, I began to think about what else might benefit from
reduced maple syrup’s profound caramel sweetness, and came up with pecan pie. Then one Thanksgiving,
I decided to add a layer of complexity to the pie by infusing whole spices into the maple syrup
while it was simmering. I chose star anise because I thought the sharp, woodsy fennel flavor
would add an unexpected nuance to the classic combination of maple and nuts.
Call in and ask Melissa Clark, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
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INGREDIENTS
Serves 8
Makes one 9-inch pie
For the Pie Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
10 tablespoons unsalted butter,
chilled and cut into 1/2-inch pieces
2 to 5 tablespoons ice water
DIRECTIONS
Make the Crust
1. In a food processor, briefly pulse together the flour and
salt. Add the butter and pulse until the mixture forms lima
bean–size pieces (three to five 1-second pulses). Add ice
water 1 tablespoon at a time, and pulse until the mixture is
just moist enough to hold together. Form the dough into a
ball, wrap with plastic, and flatten into a disc. Refrigerate at
least 1 hour before rolling out and baking (or up to a week,
or freeze for up to 4 months).
2. On a lightly floured surface, roll out the pie crust to a 12-inch
circle. Transfer the crust to a 9-inch pie plate. Fold over any
excess dough, then crimp as decoratively as you can manage.
3. Prick the crust all over with a fork. Freeze the crust for
15 minutes or refrigerate for 30 minutes.
4. Preheat the oven to 400 degrees. Cover the pie with aluminum
foil and fill with pie weights (you can use pennies, rice, or dried
beans for this; I use pennies). Bake for 20 minutes; remove the
foil and weights and bake until pale golden, about 5 minutes
more. Cool on a rack until needed.
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Continued from previous page.
Call in and ask Melissa Clark plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Melissa Clark is a James Beard Foundation Award winner and columnist for the New York Times, where she writes the enormously
popular “A Good Appetite” Dining Section column. She has written 32 cookbooks, including In the Kitchen with a Good Appetite,
Braise with Daniel Boulud, The Last Course with former Gramercy Tavern pastry chef Claudia Fleming, and her latest book,
Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make.
For the Filling:
1 cup maple syrup
1/2 cup Demerara or raw sugar
8 whole star anise
2 cups pecan halves
3 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons dark aged rum
1/4 teaspoon kosher salt
Whipped crème fraîche, for serving
Make the Filling
1. In a medium saucepan over medium-high heat, bring the maple
syrup, sugar, and star anise to a boil. Reduce to a simmer and
cook until the mixture is very thick, all the sugar has dissolved,
and the syrup measures 1 cup, 15 to 20 minutes. Remove from
the heat and let sit for 1 hour for the anise to infuse. While the
syrup is infusing, toast the nuts. Preheat the oven to 325 degrees.
Spread the pecans out on a baking sheet and toast them in the
oven until they start to smell nutty, about 12 minutes. Transfer to a
wire rack to cool.
2. Remove the star anise from the syrup. Warm the syrup if necessary
to make it pourable but not hot (you can pop it in the microwave
for a few seconds if you’ve moved it to a measuring cup).
3. In a medium bowl, whisk together the syrup, eggs, melted butter,
rum, and salt. Fold in the pecan halves. Pour the filling into the
crust and transfer to a rimmed baking sheet. Bake until the pie
is firm to the touch but jiggles slightly when moved, 35 to 40
minutes. Let cool to room temperature before serving with
whipped crème fraîche.
Notes/Tips
If you can get Grade B maple syrup, which has a fuller, richer flavor than the usual Grade A stuff, your pie will be even more
maple-y. That’s what I use.
· ¯cas¦ec cashevs vco¦c Le a rea¦¦, rice, Lo¦¦er,, scí¦ soLs¦i¦o¦e ícr ¦he ¦ecars.
· ¦í ,co var¦ ¦c sli¦ ¦he s¦ar arise, _c ri_h¦ aheac. `co'¦¦ Le ¦eí¦ vi¦h a s¦e¦¦ar, sin¦¦er, arc ncre ¦raci¦icra¦ ¦ie vi¦h ar
excellent, deep maple flavor.
· ¯cne¦ines ¦ ¦ile ¦c crizz¦e ne¦¦ec ex¦raLi¦¦er (¯2 ¦ercer¦) chccc¦a¦e a¦¦ cVer ¦he ¦c¦ cí ¦he ¦ie. ¦¦ he¦¦s co¦ ¦he svee¦ress
and adds chocolate, which never hurts anything.
S P I C E D M A P L E P E C A N P I E
W I T H S T A R A N I S E
From Cook This Now by Melissa Clark. Copyright © 2011, Melissa Clark, Inc. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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H A Z E L N U T B R I T T L E
INGREDIENTS
Nonstick cooking spray
2 cups skinned, toasted hazelnuts*
8 tablespoons (4 oz. one stick) unsalted butter
1/4 cup light corn syrup
1/2 cup water
2 cups granulated sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
*You will need roasted or blanched, skinned
hazelnuts for this recipe. If your hazelnuts are not
skinned, you can skin them yourself easily. Place the
hazelnuts in an even layer on a rimmed cookie sheet,
and roast them in a hot oven (375 degrees) for 7 to 10
minutes, or until the skins blister and crack. Transfer
the nuts to a clean dishtowel while they are still hot,
and roll them back and forth in the towel until the
skins rub off. You may need to repeat this process if
some of the skins are stubborn.
DIRECTIONS
1. Line a 13 by 9-inch jelly roll pan with parchment or wax paper, and
then lightly grease the paper with nonstick cooking spray or butter.
2. Crush the hazelnuts, breaking them into pieces by placing
them on the counter and pressing down with a small saucepan.
Place the nuts in a small bowl near the stove.
3. In a large, heavy-bottomed saucepan, melt the butter and corn
syrup together over low heat. Add the water, and then stir in
the sugar. Clip a candy thermometer to the side of the pan, and
turn the heat up to medium-high. The mixture will come to a
boil. Continue to cook the mixture until it turns deep golden
brown, registering 350 degrees on the candy thermometer.
Immediately turn off the heat and very carefully remove the
candy thermometer.
4. Using a large wooden spoon, metal slotted spoon, or
heat-proof spatula, stir in the salt and vanilla extract, then
stir in the hazelnuts. Make sure that the caramel coats all of
the nuts. Turn the mixture out onto the baking sheet and
spread it towards the sides of the pan so that the nuts are
in a single layer. Let the brittle cool completely before
breaking it into pieces and storing in an air-tight plastic
container. Keep in a cool, dry place.
5. To prepare the brittle for a garnish or topping, break it into
small pieces and then chop it using a large chef’s knife.
BY GINA DEPALMA
Croccante di Nocci ol e

Call in and ask Gina DePalma, plus many other acclaimed chefs, your questions on Martha Stewart Living
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Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
James Beard Award-winning chef Gina DePalma has been the pastry chef of Babbo Ristorante e Enoteca since its opening in 1998.
Her first cookbook, Dolce Italiano: Desserts from The Babbo Kitchen, was published in October 2007. Chef DePalma has appeared on
the Food Network and Martha Stewart Living
®
, and her work has been featured in numerous publications, including
The New York Times, New York Magazine, Gourmet and Food & Wine.
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B U T T E R N U T S Q U A S H G I N G E R B R E A D
INGREDIENTS
Makes one 10-inch cake, 10-12 servings
For the Squash Topping:
1 medium butternut squash (about 2 pounds)
1/2 cup (1 stick) unsalted butter, plus a little more
for buttering the pans
1 cup firmly packed brown sugar
1/2 cup coarsely chopped pecans
DIRECTIONS
1. Butter a 10 by 2-inch round cake pan and line the bottom with
a circle of parchment paper. Preheat the oven to 375 degrees.
2. To prepare the squash topping, cut the peel from the squash, then
cut the squash in half lengthwise, and scrape out the seeds and
fibers with a spoon. Slice the squash into wedges about 1/3-inch
thick, and place them on a lightly buttered baking sheet. Bake until
tender when pierced with the tip of a knife, about 20 to 25 minutes,
turning the squash pieces over with a spatula halfway through the
cooking time. Remove from the oven and set aside. Reduce the
oven temperature to 350 degrees.
3. In a small saucepan over medium heat, melt the butter with
the brown sugar, stirring until smooth. Pour the butter-sugar
mixture evenly into the cake pan.
4. Arrange the squash wedges in a decorative pattern (like the
spokes of a wheel) over the bottom of the pan, trimming them
to fit if necessary. You may have a few squash slices left over.
Using your fingers, press down on the squash slices gently, so
you’ll be able to see them through the sugar topping when the
cake is unmolded. Sprinkle the pecans over the squash. Set the
prepared cake pan aside.
BY TOM DOUGLAS
The thin wedges of squash that top this cake bake in a brown sugar and butter glaze until they’re candied and almost translucent.
Butternut squash has a thin skin which is easy to peel with a vegetable peeler. Or you could substitute peeled slices of sugar
pumpkin, red kuri squash, or ripe pears for the butternut squash. If you use pears, you won’t need to roast them first.
Call in and ask Tom Douglas, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
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Continued from previous page.
B U T T E R N U T S Q U A S H G I N G E R B R E A D
For the Cake Batter
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup hot strong coffee
1/2 cup molasses
2 teaspoons peeled and grated fresh ginger
2 large eggs
1 cup granulated sugar
1 cup (2 sticks) unsalted butter,
melted and slightly cooled
Whipped cream, sweetened to taste with sugar
1. To make the cake batter, mix together the flour, soda, salt,
cinnamon and nutmeg in a bowl. In another bowl, whisk
together the coffee, molasses, and ginger.
2. In a large bowl, lightly whisk together the eggs and granulated
sugar, then whisk in the butter.
3. To the egg-butter mixture, add the dry ingredients in 2 batches,
alternating with the coffee mixture, and beating with a wooden
spoon or a rubber spatula until smooth. Pour the batter into
the prepared pan.
4. Place the cake pan on a baking sheet lined with foil because
the brown sugar mixture may bubble over as the cake bakes.
Bake at 350 degrees until a toothpick inserted in the center of
the cake comes out clean, about 50 to 60 minutes. If the cake
is browning too quickly before it is done, cover it loosely with a
piece of foil.
5. Remove the cake pan from the oven and allow it to cool on a
rack for about 5 minutes. To unmold, run a thin knife around
the cake to loosen it. Cover the cake pan with an inverted
plate, then invert the whole thing. Remove the pan and the
cake should slide right out onto the plate. Peel off the circle of
parchment paper and replace any squash or pecans clinging to
the paper. Cool the cake to room temperature before slicing.
6. To serve, slice the cake into wedges and serve with dollops of
whipped cream.
Note: You can bake and unmold the cake early in the day and
leave it at room temperature. Leftovers, if there are any, stay moist
for a day or two, wrapped in plastic wrap.
Call in and ask Tom Douglas, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Tom Douglas, along with his wife and business partner, Jackie Cross, owns ten of Seattle’s most exciting restaurants: Dahlia Lounge,
Etta’s, Palace Kitchen, Lola, Serious Pie (with two locations), Seatown Snack Bar, Cuoco, Ting Momo, and Brave Horse Tavern.
Tom also runs a retail bakery, Dahlia Bakery, a catering business, and an event space. He is the author of three cookbooks,
Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners, and I Love Crab Cakes, with two more in the works.
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A L L - I N - O N E H O L I D A Y B U N D T C A K E
INGREDIENTS
Serves 12
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1 1/2 teaspoons grated fresh ginger
(or 1 teaspoon ground ginger)
1 1/4 sticks (10 tablespoons) unsalted butter,
at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned unsweetened pumpkin purée
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Confectioners’ sugar, for dusting
DIRECTIONS
1. Center a rack in the oven and preheat the oven to 350 degrees.
2 Butter a 9- to 10-inch (12-cup) Bundt pan. (If you’ve got a
silicone Bundt pan, there’s no need to butter it.) Don’t place
the pan on a baking sheet — you want the oven’s heat to
circulate freely through the Bundt’s inner tube.
3. Whisk together the flour, baking powder, baking soda,
cinnamon, nutmeg, salt and ground ginger, if you’re using
it (not the grated ginger).
4. Working with a stand mixer, preferably fitted with a paddle
attachment, or with a hand mixer in a large bowl, beat the
butter and both sugars together at medium speed until light
and fluffy.
5. Add the eggs one at a time, and beat for 1 minute after each
addition. Beat in the vanilla. Reduce the mixer speed to low
and add the pumpkin, chopped apple and grated ginger, if
using it — don’t be concerned if the mixture looks curdled. Still
on low speed, add the dry ingredients, mixing only until they
are incorporated. With a rubber spatula, stir in the cranberries
and pecans. Scrape the batter into the pan and smooth the top
with the rubber spatula.
6. Bake for 60 to 70 minutes, or until a thin knife inserted into the
center of the cake comes out clean. Transfer the cake to a rack
and cool for 10 minutes before unmolding, then cool to room
temperature on the rack. Just before bringing the cake to the
table, dust it with confectioners’ sugar.
BY DORIE GREENSPAN
Name your favorite it-tastes-like-Thanksgiving flavor, and you’ll find it here: pumpkin, cranberry, apples, pecans
and the fall-winter spices cinnamon, nutmeg and ginger. The only thing that might be missing is maple syrup, and there’s
no reason you can’t add it by mixing a little into some whipped cream and topping each serving with a fat spoonful.
Or, make a maple icing to drizzle down the cake’s sides (see Playing Around). Like all Bundts, this one has convenience
and generosity on its side. It’s essentially a one-bowl cake that bakes up ready to serve and ready for a crowd.
Call in and ask Dorie Greenspan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
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Continued from previous page.
A L L - I N - O N E H O L I D A Y B U N D T C A K E
Serving
Because of the apples, cranberries and nuts, this cake doesn’t lend itself to being cut into dainty slices — and that’s just as well:
you really want to get a mouthful, the better to appreciate the cake’s many flavors. It needs no embellishments if you’re serving
it as an afternoon treat, but it is nice with softly whipped cream or a scoop of ice cream. For brunch, toast the cake lightly and
spread it with a little salted butter and/or a slick of pure maple syrup.
Storing
Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it will be perfect for toasting;
or freeze for up to 2 months.
Playing Around — Maple Syrup Icing
To make a maple-flavored icing for the cake, sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons maple
syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon — you might need
another 1/2 tablespoon syrup to get the consistency. Put the cooled cake on a sheet of wax paper and drizzle the icing from
the tip of the spoon over it. Let the icing set for a few minutes before serving.
Call in and ask Dorie Greenspan, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Dorie Greenspan is the James Beard Award-winning author of ten cookbooks — her latest is Around My French Table,
a New York Times Bestseller. She and her son, Josh, are the cookie monsters behind CookieBar, their online boutique.
Her most recent project, Baking with Dorie, is a step-by-step video baking course available as an iPad
®
app.
Dorie blogs about food of all kinds from her two home bases, New York City and Paris.
Recipe courtesy: Baking From My Home to Yours, Dorie Greenspan (Houghton Mifflin Harcourt, 2006).
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G R A M M Y ’ S A P P L E C A K E
INGREDIENTS
2 cups diced unpeeled apples
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/ 4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/4 cup raisins
1/2 cup chopped nuts
2 tablespoons water
Glaze, recipe follows
For the Glaze:
1/2 stick (4 tablespoons) unsalted butter
1/2 cup brown sugar
2 tablespoons evaporated milk
DIRECTIONS
1. In a medium bowl, combine apples and both sugars. Let stand
for 1 hour. Drain off juice and save.
2. Preheat the oven to 350 degrees. Grease and flour an 8-inch
round cake pan.
3. In a large bowl with either an electric mixer or by hand, beat
together the egg and oil. Add vanilla and liquid from apples.
Mix well.
4. Sift together the flour, baking soda, salt and spices. Add to egg
mixture and beat well. Add apples, nuts and raisins.
5. Use the 2 tablespoons of water to rinse apple bowl and add to mix
and mix well. Pour into the prepared pan.
6. Bake until a cake tester inserted in the center of the cake comes
out clean with some moist crumbs sticking to it. Transfer the cake,
in the pan, to a wire rack set over a baking sheet or waxed paper;
cool 20 minutes. Run a spatula around the edge of the pan and
invert the cake onto the rack. Glaze while still warm.
Bring all ingredients to a boil for 1 minute and pour
over warm cake.
BY MIKE PRICE
Call in and ask Mike Price, plus many other acclaimed chefs, your questions on Martha Stewart Living
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Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
A graduate of the Culinary Institute of America, Mike Price completed an externship at the esteemed Symphony Café in NYC,
and also honed his skills at NYC’s The Harrison and The Water Club. In 2007, Mikey and his business partner, Joey Campanaro,
opened Market Table in NYC’s West Village, which has received critical and popular acclaim.
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A P P L E P I E
INGREDIENTS
Serves 8
For the Filling
1 recipe of Pâte Sucré (Sweet Dough);
see recipe on next page
5 cups (about 10 large) organic Pippin
or Granny Smith apples
6 tablespoons unsalted butter
1 cup sugar
1/4 cup plus 1 tablespoon Calvados
1 tablespoon brandy
2 tablespoons organic heavy cream
1/4 cup dried pitted prunes, chopped
1/4 cup dried apricots, chopped
1/4 cup dried figs, chopped
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon freshly grated nutmeg
1 cage-free egg white, very lightly whisked
1 1/2 tablespoons crystallized sugar
DIRECTIONS
1. Peel, core and quarter the apples. Cut into 1/4-inch slices.
2. In 2 or 3 large skillets, melt the butter (2 or 3 tablespoons in
each skillet, depending upon how many you use) and brown.
The butter will have a slightly nutty aroma.
3. Divide the apples, arrange in the pans, and coat with the butter.
4. Sprinkle in the sugar and over medium-high heat, sauté the
apples until lightly caramelized and tender, 15 to 20 minutes,
turning often so that the apples cook evenly.
5. Pour in 1 tablespoon of Calvados and the brandy and cook
until the alcohol burns off.
6. Pour in the cream, stir to combine. Transfer to a sheet tray,
spread to cool.
7. Preheat the oven to 400 degrees.
8. Warm the remaining 1/4 cup Calvados. Combine the chopped
prunes, apricots, and figs in a small bowl. Pour the Calvados
over and let the fruit plump up. In a large bowl, combine the
cooled apples and the plumped dried fruit. Stir in the lemon
juice, cinnamon, lemon and orange zests, and nutmeg,
and mix well.
9. Spoon the filling into the prepared pie plate. Using a wide
spatula, carefully transfer the 9-inch latticework circle and
arrange on top of the filling. Brush the latticework with egg
white and sprinkle with the crystallized sugar.
10. Bake 30 minutes, turn the oven down to 350 degrees and
bake 35 to 40 minutes longer, until the crust is golden brown.
Cool on a rack.
BY WOLFGANG PUCK
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Call in and ask Wolfgang Puck, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Continued on next page.
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Continued from previous page.
A P P L E P I E
Call in and ask Wolfgang Puck, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.
He is a world-renowned master chef and restaurateur. The famous chef has built an empire that encompasses three separate
Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
For the Pâté Sucré (Sweet Dough)
Makes enough for a double crust
All-purpose flour for rolling
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound unsalted butter, chilled, cut into small pieces
2 large cage-free egg yolks
1 or 2 tablespoons heavy cream
1. In a food processor fitted with the steel blade, combine the
flour and sugar. Add the butter and process until the texture
resembles fine meal.
2. In a small bowl, whisk together the yolks and 1 tablespoon of
the cream. Scrape into the machine and process until a ball
begins to form, using the additional tablespoon of cream, if
necessary. Remove the dough from the machine, and on a
lightly floured surface, press down into a circle. Wrap in plastic
wrap and refrigerate for at least 1 hour.
For the Pie Crust
1. Divide the pastry into two parts, one a little larger than the other. Wrap the larger piece in plastic wrap and reserve.
2. On a lightly floured surface, roll the smaller piece into a round, 1/8- to 1/4-inch thick, and large enough to overhang a
10-inch pie plate by about 1/2-inch.
3. Arrange the pastry in the pie plate and even the edges with a sharp knife, leaving about a 1/2-inch overhang.
(Add the trimmings to the reserved dough.)
4. Tuck the overhang back under, making a slightly thicker edging. Chill for 30 minutes. If using a glass pie plate,
remove from the refrigerator 15 minutes before filling.
5. On a lightly floured surface, roll out the reserved piece of dough to a 12-inch square, about 1/4-inch thick.
6. Cut a piece of cardboard, 1/2-inch wide and 10 or 12 inches long. Wrap it in plastic wrap and use as a guide.
7. With a sharp knife or a pastry cutter, cut the square of dough into twenty 1/2-inch-wide strips. Lay 10 strips vertically
on the back of a large baking pan, leaving a small space between strips.
8. Weave a lattice pattern by placing each of the remaining strips over and under horizontally. (It’s easier to weave
if the dough is not too firm, but it can’t be too soft, either. If it’s too soft, refrigerate for a little while and then continue.)
To weave, turn back every other strip of dough (1, 3, 5, etc.), lay a horizontal strip across, as close to the top as possible,
and return the turned-back strips to the original length.
9. For the next row, alternate the strips that you turn back (2, 4, 6, etc.) and again place a horizontal strip across,
close to the first strip. Repeat until all the strips are used. Refrigerate just until firm.
10. Using a 9-inch cardboard round, a plate, or a pot cover as a guide, cut out a 9-inch circle of latticework and
refrigerate on the baking pan until needed. (Excess dough can be wrapped and refrigerated or frozen for future use.)
SI RI USXM Cha nne l 1 1 0
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D O M I N O
®
A N D C & H
®
A G A V E
H O L I D A Y S P I C E C A K E
INGREDIENTS
1 bottle (11.75 ounces) Domino
®
or C&H
®
Organic Amber
Agave Nectar (approximately 1 cup)
1/2 cup canola oil
1/2 cup apple sauce, sweetened or unsweetened
2 large eggs, lightly beaten
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup buttermilk
Domino
®
and C&H
®
Agave Cream Cheese Frosting
(recipe follows)
For the Agave Cream Cheese Frosting
2 packages (8 ounces each) bar cream cheese,
room temperature
1/2 cup plus 1 tablespoon Domino
®
or C&H
®
Organic
Light Agave Nectar
1 teaspoon vanilla extract
1 cup heavy cream
DIRECTIONS
1. Preheat the oven to 350 degrees. Grease an 8 by 8-inch
baking pan; set aside.
2. In a large mixing bowl, combine agave nectar, oil, apple sauce
and eggs. In a separate bowl, whisk together flour, baking soda,
ginger, cinnamon, cloves and salt. Add dry ingredients to
wet ingredients and beat until well combined. Slowly add in
buttermilk, just until incorporated.
3. Pour batter into prepared pan. Bake for 35 to 38 minutes or
until a toothpick inserted near the center comes out clean.
Cool cake in pan on a wire rack. Turn out of pan onto a cake
plate when cooled. Spread the Agave Cream Cheese Frosting
over the top of the cake.
1. In a large bowl, using an electric mixer, beat cream cheese,
1/2 cup agave nectar and vanilla extract until light and fluffy;
set aside.
2. In a separate bowl, combine heavy cream and 1 tablespoon
agave nectar. Beat with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the agave-cream cheese
mixture. Yields about 2 1/2 cups. Best if used immediately, or
can be refrigerated for up to 2 days.
RECIPE AND PHOTO COURTESY DOMINO
®
AND C&H
®
AGAVE
Call in and ask many acclaimed chefs your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Domino
®
and C&H
®
Organic Agave Nectars are delicious, low-glycemic liquid sweeteners made from the Blue Agave plants.
The Agave Nectars are available in AMBER or LIGHT and are perfect for baking, to add when cooking or
for everyday sweetening at breakfast and in beverages.
www.dominoagave.com or www.chagave.com
SI RI USXM Cha nne l 1 1 0
H O L I D A Y C O C K T A I L S
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SI RI USXM Cha nne l 1 1 0
71
H O L I D A Y C O C K T A I L S
Pilgrim Father’s Folly
1 1/2 ounces (3 tablespoons) Plymouth Gin
1 1/2 ounces (3 tablespoons) pink grapefruit juice
1/2 ounce (1 tablespoon) Thatcher’s Blood Orange
Liqueur
Mionetto Prosecco
Orange twist
1. Shake the first three ingredients over ice and strain
into a highball glass filled with fresh ice.
2. Add 1 1/2 ounces (3 tablespoons) chilled Prosecco
and stir gently.
3. Garnish with an orange twist.
INGREDIENTS
Newton’s Apple
2 ounces (4 tablespoons) Knob Creek Bourbon
3/4 ounce (1 1/2 tablespoons) Thatcher’s Elderflower
Liqueur
3/4 ounce (1 1/2 tablespoons) fresh Fuji apple juice
1/2 ounce (1 tablespoon) fresh lime juice
1 lime wheel
1 sprig fresh mint
DIRECTIONS
1. Shake ingredients over ice and strain into a collins glass
filled with fresh ice.
2. Garnish with a sprig of fresh mint.
Call in and ask Allen Katz, plus many acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Sprits of New York. He is also the co-founder of the New
York Distilling Company in Williamsburg, Brooklyn, where he soon will make a variety of artisanal American Gins and Whiskeys. He can be
heard every Friday on Martha Stewart Living
®
Radio espousing the celebration of the American Cocktail on Living Today.
BY ALLEN KATZ
Copyright © 2004, Martha Stewart Living
®
Omnimedia, Inc. Photo Credit: Mikkel Vang
SI RI USXM Cha nne l 1 1 0
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P U M P K I N S M A S H
INGREDIENTS
1 1/2ounces (3 tablespoons) Appleton Estate V/X rum
3/4 ounce (1 1/2 tablespoons) spice syrup*
1/2 ounce (1 tablespoon) lemon juice
Ice cubes
1/2 ounce pumpkin purée
1 drop The Bitter Truth Jerry Thomas’ Own
Decanter bitters
1 cinnamon stick
3 cloves
* Spice syrup: In a medium saucepan, bring to a boil 2 cups of water,
2 rounded cups of granulated sugar, 8 cinnamon sticks, 8 cloves,
and half a grated nutmeg, stirring until the sugar has dissolved. Let
steep in the refrigerator for a day, then strain mixture into a clean,
sealed container. Can be kept refrigerated for up to 3 weeks.
DIRECTIONS
1. In a shaker, combine liquid ingredients with ice. Shake and
strain into a rocks glass with a 2-inch-square ice cube.
2. Garnish with cinnamon stick and cloves.
Call in and ask Daniel Boulud, plus many other acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities.
In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. He is best known for
the exquisitely refined yet warm and welcoming New York City restaurant DANIEL, the renowned three Michelin star Relais & Châteaux member.
He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation.
BY DANIEL BOULUD
Seasonal flavors play a big role in my cocktails, and inspired by Thanksgiving, I blended pumpkin purée with house-made spice syrup,
a drop of Bitter Truth, lemon juice, and rich Jamaican aged rum. It’s like sipping autumn.
SI RI USXM Cha nne l 1 1 0
E N T E R T A I N I N G & P L A N N I N G
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T H A N K S G I V I N G E N T E R T A I N I N G T I P S
Call in and ask Isaac Mizrahi, plus many acclaimed chefs, your questions on Martha Stewart Living
®
Radio’s Thanksgiving Hotline:
866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Isaac Mizrahi has been a designer for almost 30 years. Currently, his lifestyle collection, ISAAC MIZRAHI LIVE! is available at QVC.
He enjoys playing with his dog Harry and inventing new flavors of ice cream. For more information visit www.watchisaac.com.
BY ISAAC MIZRAHI
Hire a waiter or bartender — it will save you loads of time
and it’s worth every penny. Contact a local cooking school as a start.
A few years ago I started hosting a potluck Thanksgiving. It’s the only
way to go — otherwise you are just tied to the kitchen and not enjoying the day.
I like to concentrate on one AMAZING dessert, usually a delicious new ice cream.
Let your favorite bakery worry about the pies — that is what they are there for.
Mix and match place settings of similar colors. A boring table = a boring dinner.
Stick to flowers in one color — all pinks, all oranges. It is such a breeze after that.
Switch up the Thanksgiving color palette. Bright orange, pink, and yellow are
so much fresher and more fun than green, brown, and blah orange.
Have your coolest friend make a playlist. And then if no one
likes the dinner music…blame your friend!
Keep hors d’oeuvres simple. Some roasted nuts, shards of Parmesan,
dried figs — enough to compliment a cocktail, but not feed people for hours.
My go-to hostess gift is a box of delicious sea salt caramels.
Who wouldn’t want those?
Send guests home with a goody bag of some leftover turkey or freshly baked cookies.
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T H A N K S G I V I N G P L A N N E R
MARTHA STEWART LIVING
®
¦/L¦C · ¯IRIUSXM SATELLITE RADIO
THANKSGlVlNG HOTLlNE REClPES º 2011
EARLY NOVEMBER
......... Choose a menu.
......... If you’re ordering a fresh turkey, do it now; if you’re
buying a frozen turkey, you still have time, but don’t
wait until the last minute. Remember: It’s best to allow
four to five days for it to thaw.
......... Floral centerpieces finish off a well-set table. Florists
are busy this time of year, so order flowers now.
F OUR DAYS BEF ORE T HANKS GI VI NG
......... Start defrosting the frozen turkey in the coldest part
of the refrigerator.
......... Compose a shopping list, and purchase all nonperishables.
Wait until the day before Thanksgiving to buy salad greens,
fresh bread, or seafood.
......... If you’re baking pies for dessert, make the dough for
the crust, roll it out, lay it into pie plates, and freeze.
T WO DAYS BEF ORE T HANKS GI VI NG
......... Prepare the serving pieces, plates, flatware, glasses, etc.
......... If using cloth napkins or tablecloths, iron them now.
......... Make the cranberry sauce (optional); a couple of days
in the refrigerator will give the flavors time to develop.
......... Homemade stuffing often calls for stale bread; cut and
cube the bread now, and set the cubes out in a single
layer on a baking sheet.
ONE DAY BEF ORE T HANKS GI VI NG
......... Pick up the fresh turkey from the market.
......... Prepare the stuffing, but leave out any raw eggs until
you stuff the bird.
......... Make the giblet stock for the gravy.
......... Defrost pie dough; assemble and bake pies.
......... Peel the potatoes, then refrigerate them in a pot of
cold water.
......... Make the vegetables and side dishes that require baking,
such as casseroles, and reheat them tomorrow; or assemble
them today, and cook them right before dinner.
......... Set the table tonight or first thing in the morning.
T HANKS GI VI NG DAY
. . . . 9 : 3 0 AM
.......... Remove the turkey from the refrigerator, allowing
it to sit for ninety minutes to two hours at room
temperature. If your stuffing recipe calls for eggs,
add them now.
. . . . 1 1 : 1 5 AM
.......... Preheat the oven, and stuff the turkey.
. . . . 1 1 : 3 0 AM
.......... Put the turkey in the oven, basting it every half hour.
. . . . 1 2 : 00 PM
.......... Chill the white wine.
. . . . 1 : 00 PM
.......... Make the mashed potatoes. Closer to dinnertime, place
them in a heat-proof bowl and set them at the back of
the stove over simmering water.
. . . . 3 : 00 PM
.......... Whip the cream for the pie; prepare the coffee, but do
not brew it until about twenty minutes before it will be
served.
. . . . 4: 00 PM
.......... Check the temperature of the turkey at the thigh, which
is the thickest part. If the thermometer reads 180 degrees,
remove the turkey from the oven. If not, check the
temperature every fifteen minutes until the bird is done.
. . . . 4: 1 5 PM
.......... The turkey will need to sit for thirty minutes prior to
carving. Take advantage of the break to make the gravy
and any last-minute vegetables.
. . . . 4: 3 0 t o 5 : 00 PM
.......... Call everyone to the table. Start the coffee maker just
before sitting down.
Thanksgiving doesn’t have to be a frenzy of last-minute preparations.
Our Thanksgiving planner eliminates guesswork, ensuring an enjoyable meal — even for the host.
Content provided by marthastewart.com.
Copyright © 2011 Martha Stewart Living
®
Omnimedia, Inc. All rights reserved.
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M E N U S H O P P I N G L I S T
S OUPS / START ERS
T URKEY/ ENT RÉES
S I DES / SAL ADS
DESS ERTS
COCKTAI L S
MARTHA STEWART LIVING
®
¦/L¦C · ¯IRIUSXM SATELLITE RADIO
THANKSGlVlNG HOTLlNE REClPES º 2011
SI RI USXM Cha nne l 1 1 0
A C K N O W L E D G E M E N T S
Many thanks to the following Martha Stewart Living
®
Radio and SiriusXM employees:
Naomi Gabay
Thanksgiving Hotline & Cookbook Producer, Martha Stewart Living
®
Radio
Lisa Mantineo
Thanksgiving Hotline & Cookbook Producer, Martha Stewart Living
®
Radio
Lenny Fried
Copy Editor, SiriusXM Radio
Sandra Gallagher
Graphic Designer, SiriusXM Radio
John Corrigan
Senior Manager, Production and Traffic, SiriusXM Radio
Salvatore Gargulio
Creative Director, SiriusXM Radio
Cassie Carothers
Deputy Editor for Digital Content, MarthaStewart.com
Sandra Gluck
Recipe Editor, Martha Stewart Living
®
Radio
Jocelyn Santos
Managing Editor, Martha Stewart Living
®
Radio
Dominique Walker
Broadcast Pricing & Planning Manager, Martha Stewart Living
®
Radio
Nick Anderer ........................................www.maialinonyc.com
Sunny Anderson ........................ www.sunnyanderson.com
Michael Anthony ........................ www.gramercytavern.com
Donatella Arpaia ..............................www.donatellanyc.com
Mario Batali ........................................... www.mariobatali.com
Rick Bayless .......................................... www.rickbayless.com
Daniel Boulud ..........................................www.danielnyc.com
David Burke ......................................... www.davidburke.com
Joey Campanaro ..........................www.thelittleowlnyc.com
Floyd Cardoz ............................ www.cheffloydcardoz.com
Melissa Clark .......................................... www.melissaclark.net
Gina DePalma .......................................www.ginadeplama.net
Tom Douglas ........................................ www.tomdouglas.com
Amanda Freitag ............................www.amandafreitag.com
Gale Gand .......................................... www.trurestaurant.com
........................................................................... www.galegand.com
Dorie Greenspan ...................... www.doriegreenspan.com
Kerry Heffernan .............................www.kerryheffernan.com
Elizabeth Karmel ............................. www.girlsatthegrill.com
Allen Katz .......................................... www.southernwine.com
Emeril Lagasse .............................................www.emerils.com
Antonia Lofaso ................................................chefantonia.com
Michael Lomonaco ........www.porterhousenewyork.com
Isaac Mizrahi ...................................www.isaacmizrahiny.com
Sara Moulton ....................................... www.saramoulton.com
Michel Nischan ................................www.michelnischan.com
Charlie Palmer ................................. www.charliepalmer.com
Mike Price .......................................www.markettablenyc.com
Wolfgang Puck ..............................www.wolfgangpuck.com
Eric Ripert ............................................ www.le-bernardin.com
Martha Stewart .............................www.marthastewart.com
Bill Telepan ...............................................www.telepan-ny.com
Jonathan Waxman ............................. www.barbutonyc.com
To find out more information about the 2011 Thanksgiving Hotline participants, please visit their websites:
HAPPY THANKSGIVING
FROM MARTHA STEWART LIVING
®
RADIO AND SIRIUSXM!

W E L C O M E
Thanksgiving dinner is a wonderful celebration of home and family, and we’d like to help you make this year’s feast your most memorable ever.
That’s why I’ve asked an esteemed group of chefs — including Emeril Lagasse, Eric Ripert, and Sara Moulton — to share with you their go-to Thanksgiving recipes, and I’ve added many of my own favorites as well. In this book, you’ll find inspiring ideas for every course, from appetizers to desserts. We hope you enjoy making these wonderful dishes for your family as much as we do. Need more tips and inspiration? Then join us for Martha Stewart Living® Radio’s Fifth Annual Thanksgiving Hotline, live, Monday, November 21 through Wednesday, November 23 (7 am-5 pm ET). The culinary masters and entertaining experts featured in these pages will be on hand to answer all your Thanksgiving questions. To see the schedule as well as the full list of the participating chefs, visit siriuxm.com/martha or marthastewart.com/radio.

Photo Credit: David M. Russell

Martha Stewart Living® Radio is the nation’s first 24-hour, seven-day-a-week radio service dedicated to creative living. Inspired by Martha Stewart, America’s most trusted lifestyle expert, the channel promises listeners they will learn something new “every hour.” The lifestyle experts at Martha Stewart Living® Omnimedia, and Martha herself, deliver how-to guidance and advice in the core areas of cooking, gardening, crafting, decorating, petkeeping, wellness and weddings. Tune in to Martha Stewart Living® Radio this holiday season for entertaining tips, seasonal recipes, great advice from Martha and more.

FOR PROGRAMMING INFORMATION, SCHEDULES AND ON-AIR HIGHLIGHTS, VISIT siriusxm.com/martha OR marthastewart.com/radio

Cover Photo: by Matthew Hranek. Copyright © 2011, Martha Stewart Living® Omnimedia, Inc. All rights reserved. www.marthastewart.com

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T A B L E
S O U P S & S TA R T E R S

O F

C O N T E N T S
Roasted Acorn Squash with Maple Syrup and Lime .................. 41 Floyd Cardoz Parmesan Black Pepper Biscuits........................................................... 42 Gale Gand Arugula Salad with Pomegranate, Walnuts and Quince .......... 43 Kerry Heffernan Brussels Sprout Salad ................................................................................. 44 Antonia Lofaso Spiced Peas and Onion .............................................................................. 45 Sara Moulton Black Barley and Autumn Vegetables ............................................... 46 Michel Nischan Roasted Fingerling Potatoes .................................................................. 47 Eric Ripert Cauliflower with Shell Beans and an Herb Oil ............................... 48 Bill Telepan Crisp Potatoes Barbuto Style ................................................................. 49 Jonathan Waxman Royal Riviera® Pear Rogue Valley Salad ............................................. 50 Sponsored by Harry & David DESSERTS Spiced Apple Pie with Fluted Round Cutouts ............................... 52 Martha Stewart Pear and Cranberry Sorbet ...................................................................... 54 Martha Stewart Pumpkin Cheesecake .................................................................................. 56 Martha Stewart Pumpkin Bread Pudding ............................................................................ 57 Donatella Arpaia Pear and Hazelnut Cake............................................................................. 58 Mario Batali Spiced Maple Pecan Pie with Star Anise .......................................... 59 Melissa Clark Hazelnut Brittle............................................................................................... 61 Gina DePalma Butternut Squash Gingerbread .............................................................. 62 Tom Douglas All-in-One Holiday Bundt Cake ............................................................. 64 Dorie Greenspan Grammy’s Apple Cake ................................................................................ 66 Mike Price Apple Pie............................................................................................................ 67 Wolfgang Puck Domino® & CH® Agave Holiday Spice Cake .................................... 69 Sponsored by Domino® & CH® H O L I D AY C O C K T A I L S Holiday Cocktails ........................................................................................... 71 Allen Katz Pumpkin Smash .............................................................................................. 72 Daniel Boulud E N T E R TA I N I N G & P L A N N I N G Thanksgiving Entertaining Tips ............................................................. 74 Isaac Mizrahi Thanksgiving Planner .................................................................................. 75 Sponsored by Toyota Camry

Winter Squash Dip ........................................................................................ 5 Martha Stewart Artichoke Soup with Poached Oysters ............................................ 6 Emeril Lagasse Mushroom-Potato Crema with Roasted Poblanos ..................... 7 Rick Bayless Gougères with Espelette ........................................................................... 8 Daniel Boulud Roasted Sunchokes with Walnuts and Sage ................................. 9 Mario Batali Sweet Potato Turkey Chowder .............................................................. 10 David Burke Beer-Brined Smoked Catfish ................................................................. 12 Elizabeth Karmel Prosciutto-Crusted Asparagus Egg Toast & Sherry-Shallot Vinaigrette .................................................................. 14 Charlie Palmer Pumpkin Soup ................................................................................................. 16 Mike Price TURKEY / ENTRÉES Roast Turkey with Brown Sugar and Mustard Glaze .................. 18 Martha Stewart Deep-Fried Turkey ........................................................................................ 19 Martha Stewart, Sponsored by Farmers® Insurance Honey-Lemon-Thyme Cornish Game Hens .................................... 20 Emeril Lagasse Butternut Squash Lasagna ....................................................................... 21 Emeril Lagasse Agnolotti di Zucca ....................................................................................... 23 Nick Anderer Fried Turkey Legs with Sunny’s Quick Cranberry Salsa ......... 25 Sunny Anderson Carrot-Barley Risotto with Shiitake Mushrooms .......................... 27 Michael Anthony Leg of Lamb in a Clementine Crust ..................................................... 28 Mario Batali Riesling Roast Turkey with Fig and Root Vegetable Dressing.. 29 Joey Campanaro Long Island Duck Breast with Sunchoke Spaetzle and Duck Confit ............................................................................................... 30 Amanda Freitag Black Currant-Lacquered Duck Breast ................................................. 32 Michael Lomonaco SIDES & SALADS Pecan Cornbread Dressing ..................................................................... 34 Martha Stewart Caramelized Chestnuts and Brussels Sprouts ............................... 35 Martha Stewart Honey-Roasted Vegetables .................................................................... 36 Martha Stewart Emeril’s Roasted Beet Salad with Walnut Dressing and Cheese Crisps ....................................................................................... 37 Emeril Lagasse Spicy-Sugared Nuts and Bacon ............................................................ 39 Sunny Anderson Roasted Pumpkin with Fontina Fonduta .......................................... 40 Mario Batali

SIRIUSXM Channel 110

MARTHA STEWART LIVING ®

IRIUS XM SATELLITE RADIO

S O U P S Photo Credit: Steven Freeman & S T A R T E R S Artichoke Soup with Poached Oysters by Emeril Lagasse Page 6 SIRIUSXM Channel 110 .

such as butternut or turban. tops cut off to expose cloves 1 1/4 sticks (10 tablespoons) unsalted butter. Sprinkle with paprika. Refrigerate for 1 hour. the sour cream. Inc. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Drizzle with oil. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. and business magnate. 4. until softened. Add remaining 6 tablespoons butter. round. room temperature 8 scallions. stirring occasionally. white and pale-green parts only. plus many other acclaimed chefs. magazine publisher. Place on baking sheet with squash. seeded. 3. Inc. for garnish Breadsticks. SIRIUSXM Channel 110 5 . from Monday. November 21 to Wednesday. Season with salt and pepper. about 50 minutes. and pulse until just combined but not smooth. Preheat the oven to 400 degrees.marthastewart. room temperature 1 1/4 cups grated Parmesan cheese (about 4 ounces) 4 teaspoons fresh lemon juice Paprika. Drizzle with oil. For info & schedule go to siriusxm. the Emmy®Award-winning television program now airing on Hallmark Channel. Meanwhile. sliced 1 inch thick 2 chipotle chiles (canned in adobo sauce) 2 cups (16 ounces) sour cream 8 ounces cream cheese. Martha Stewart is a bestselling author. November 23. Add scallions. and toss. Add scallions and chipotles. cream cheese. She is also the host of The Martha Stewart Show. Spread squash in a single layer. hollowed-out squash. melt 4 tablespoons butter in a skillet over medium heat. Squeeze garlic from skins. to taste 2 heads garlic. serve this appetizer in a large. and wrap loosely. and garnish with pepitas. Martha Stewart Living® Omnimedia. Let cool slightly. such as a turban. Martha Stewart Living® Omnimedia. Bake until squash is soft and golden brown. season with salt and pepper. Russell Photo Credit: John Kernick Copyright © 2011. is the leading provider of original “how-to” information. and cook. and transfer to a food processor. For more visit www. and pulse until smooth. about 4 minutes. Parmesan.com/martha. for drizzling Coarse salt and freshly ground pepper. All rights reserved. As first seen in the October 2007 issue of Martha Stewart Living® magazine. and cut into 3-inch pieces Extra-virgin olive oil. Pour into a hollowed-out squash or a serving bowl. 1. BY MARTHA STEWART W I N T E R INGREDIENTS Makes about 6 cups 1 winter squash (about 2 pounds). for sprinkling Roasted pepitas (pumpkin seeds).com Call in and ask Martha Stewart. Serve with breadsticks. Place squash on a rimmed baking sheet. for dipping S Q U A S H DIRECTIONS D I P For a festive presentation.Photo Credit: David M. and lemon juice. Scoop flesh from squash. 2. and add to squash. unpeeled. Place garlic on a piece of parchment-lined foil.

oyster liquor reserved 2 cups clam juice. picked over carefully for shell pieces. Emeril has a live. stock. lemon zest. Stir in the wine and simmer until thickened and bubbly. Cook for 10 minutes. Heat the butter in a large. and his latest series. 3. drained and rinsed 4 cups chicken stock or canned low-sodium chicken broth 4 cups heavy cream 2 teaspoons salt 1⁄2 teaspoon cayenne 1 tablespoon fresh chervil leaves 1 tablespoon chive blossoms. 2 to 3 minutes. combine the mascarpone. tarragon. In a small bowl. minced 2 tablespoons all-purpose flour 1 cup dry white wine Four 14. 2. From Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse. or snipped chives. sliced chives. can be seen on Hallmark Channel. Warm the soup gently over low heat until it returns to a simmer.Photos by: Steven Freeman BY EMERIL LAGASSE A R T I C H O K E W I T H P O A C H E D INGREDIENTS Serves 6-8 1⁄2 cup mascarpone cheese 1 tablespoon chopped fresh parsley leaves 1 tablespoon thinly sliced fresh chives 1 tablespoon chopped fresh tarragon leaves 1 teaspoon grated lemon zest 1 teaspoon freshly squeezed lemon juice 50 small raw oysters (about 1 pint). minced 2 leeks. Courtesy of HarperCollins Publishers. Call in and ask Emeril Lagasse. Adjust the seasoning if necessary. Add enough of the clam juice to bring the oyster liquor up to 2 cups. Serve the soup immediately.com/martha. Cooking with Emeril. minced 2 cloves garlic. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. Add the shallots. Emeril’s Table. © 2011 by copyright MSLO. cream. for about 1 minute. pressing to extract as much liquid as possible. Strain the soup through a fine-mesh sieve. chervil leaves. SIRIUSXM Channel 110 6 . In addition to his television presence. Las Vegas. stirring frequently. or as needed 8 tablespoons (1 stick) unsalted butter 2 shallots. leeks. for garnish S O U P O Y S T E R S DIRECTIONS 1. Remove the soup from the heat and stir in 1⁄4 cup of the mascarpone mixture. about 30 seconds. heavy pot over medium heat.) 4. Sizzling Skillets and other One-Pot Wonders. celery. Inc. each bowl garnished with a dollop of the remaining mascarpone mixture. Sprinkle the flour over the vegetables and cook. cooking until the edges of the oysters curl and they are just cooked through. Pennsylvania. then remove the soup from the heat and purée in batches in a blender. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. For info & schedule go to siriusxm.. oyster liquor/clam juice mixture.5-ounce cans quartered artichoke hearts. and Bethlehem. Orlando. (Note: use caution when puréeing hot liquids. and garlic and cook. parsley. call-in radio program. 5. Lagasse is the author of 16 cookbooks including his newest book. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. plus many other acclaimed chefs. until translucent. and cayenne and bring to a brisk simmer. stirring constantly. Strain the oysters over a fine-mesh sieve and reserve the oysters and strained liquor separately. from Monday. white part only. if available. November 21 to Wednesday. Add the artichoke hearts. and chive blossoms. minced 2 celery stalks. Discard the solids and return the soup to a clean pot. Mix well and set aside in the refrigerator. about 8 minutes. He has hosted over 2000 shows on the Food Network. salt. and lemon juice. Add the oysters to the soup and return the soup to a simmer. all rights reserved. November 23.

Mix in the yogurt. Rinse the chile flesh to remove bits of skin and seeds. sometimes. As is crab. And I love this soup made with half potatoes and half parsnips or young turnips. for garnish DIRECTIONS 1. Cover with a kitchen towel. about 5 minutes for an open flame. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. When cool enough to handle. roast the poblano over an open flame or 4 inches below a broiler. If I want to gild this beautiful lily. scoop out about 1/2 cup of the hot soup into a small bowl. corn and epazote (or thyme. from Monday. Call in and ask Rick Bayless. peas. Rick’s second of seven books. Ham. use an immersion blender to puree the soup base (or blending in several batches in a food processor or loosely covered blender draped with a kitchen towel and return to the pan). For info & schedule go to siriusxm. 1-inch lengths of green beans. the sweet bits of corn. or rutabaga. Stir the mixture back into the pot. peeled and halved 6 cups chicken or vegetable broth 1 large fresh poblano chile 8 ounces mushrooms (I like shiitake or oyster mushrooms). cut into roughly 1-inch pieces 3 garlic cloves. lead to lost luster. I’ll cook a small handful of chopped bacon until crisp and add it to the soup just before serving. His highly rated on-going Public Television Series. about 10 minutes for a broiler. SIRIUSXM Channel 110 7 . turning regularly until blistered and blackened all over. cleaned nopal cactus pieces until all their liquid has evaporated. if using). poblano. Riffs on the Potato-Mushroom Soup Theme Though my version of this soup is vegetarian when made with vegetable broth. bacon and chorizo are all wonderful in this soup — start with about 4 ounces. Most people know Rick Bayless from winning the title of Bravo’s Top Chef Master beating out the French and Italian chefs with his authentic Mexican cuisine. plus many other acclaimed chefs. add them. Scoop the potatoes and garlic into a medium (3-quart) saucepan. can be found on television sets coast to coast.P O T A T O C R E M A W I T H R O A S T E D P O B L A N O S This soup shows off the natural affinity between earthy mushrooms and earthy potatoes. cream or sour cream. Mexico — One Plate at a Time. Add the remaining half of the broth. won the Julia Child IACP Cookbook of the Year Award in 1996. November 21 to Wednesday.Photo Credit: Paul Elledge BY RICK BAYLESS M U S H R O O M . And. usually about 1 1/2 teaspoons. INGREDIENTS Serves 4 4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes. then taste and season with salt. When the potatoes are tender. Just before serving. Mexican Kitchen. The corn can be easily replaced by other vegetables that offer a contrast in taste and texture: small fresh fava beans (my favorite). rub the blackened skin off the chiles and pull out the stem and seed pod. pour in half of the broth and set over high heat. 4. Soup’s on. of course. or leave it out altogether) 1/4 cup plain yogurt. just before serving. and his fourth book. Cut into 1/4-inch pieces. Simmer 10 minutes over medium heat. with the bacon. about 15 minutes. ham hocks. reduce the heat to medium and simmer briskly until the potatoes are tender.com/martha. November 23. which is why I like the deep-green spice of roasted poblanos in this soup. Use about the same volume measure. And the aromatic flecks of cilantro. 3. 2. Mexico — One Plate at a Time won James Beard Best International Cookbook of the Year Award in 2001. When the liquid boils. heavy cream or sour cream Salt About 1/4 cup roughly chopped cilantro. the mushrooms. Too much of a good thing can. it doesn’t have to be. sliced 1/4-inch thick (you’ll have about 3 cups of slices) 1 scant cup corn kernels (they can be frozen or ones you’ve cut off one to two large ears) 1 large sprig fresh epazote (you can substitute a big sprig of fresh thyme. For the Adventurer Use bacon drippings to sauté a heaping cup of cubed. While the potatoes are cooking. Ladle the soup into bowls and sprinkle with cilantro.

stirring occasionally. November 23. In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. Cook the gougère dough. sprinkle with fleur de sel and pepper. Line 2 baking sheets with parchment paper. until crisp on the outside but still steamy within. Call in and ask Daniel Boulud.com/martha. bring to a boil over moderately high heat. Preheat the oven to 350 degrees. until the gougères are puffed and brown. 3. 4. stirring constantly. Bake the gougères for 30 minutes. Drop the dough by 3-tablespoon mounds onto the baking sheets. about 5 minutes. a native of Lyon. butter. from Monday. water. France. Remove the saucepan from the heat and let stand at room temperature. November 21 to Wednesday. For info & schedule go to siriusxm.BY DANIEL BOULUD G O U G È R E S INGREDIENTS Makes approximately 30 gougères 1 cup milk 1 cup water 6 tablespoons unsalted butter. If needed. cut into tablespoons 3/4 teaspoon salt 1 1/2 cups plus 1 tablespoon all-purpose flour 1/2 teaspoon Piment d’Espelette 4 large eggs 2 cups shredded Gruyère cheese Fleur de sel and cracked black pepper W I T H DIRECTIONS E S P E L E T T E 1. stirring briskly between additions to thoroughly incorporate each egg. rotating the pan halfway through. 2 inches apart. combine the milk. is today considered one of America’s leading culinary authorities. until the dough pulls away from the side of the pan and begins to form a film on the bottom. Top each mound with 1 tablespoon of cheese. He is best known for the exquisitely refined yet warm and welcoming New York City restaurant DANIEL. about 5-10 minutes. 2. until the dough cools slightly. SIRIUSXM Channel 110 8 . In a large saucepan. Turn off the oven. Serve warm or at room temperature. let the gougères rest in the oven for about 10 minutes longer. He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation. and salt. Daniel Boulud. Add the flour all at once with the Piment d’Espelette and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. the renowned three Michelin star Relais & Châteaux member. plus many other acclaimed chefs. Add the eggs one at a time.

Remove the baking sheet from the oven and pour the sunchokes and walnuts into a serving bowl.Photo Credit: Melanie Dunea BY MARIO BATALI R O A S T E D S U N C H O K E S W I T H W A L N U T S A N D S A G E INGREDIENTS 3 pounds sunchokes (Jerusalem artichokes) 3 tablespoons extra-virgin olive oil 2 tablespoons coarse (kosher) salt 2 tablespoons freshly ground black pepper 1 cup walnut halves Grated zest and juice of 4 lemons 3 tablespoons finely chopped fresh sage leaves DIRECTIONS 1. Along with hosting a variety of television shows. and stir to mix well. Mario and Joe opened Eataly. 5. Pour the sunchokes onto a baking sheet. including Iron Chef America.com/martha. For info & schedule go to siriusxm. and toss with your hands to mix well. 35 to 45 minutes. 6. Recipe courtesy of Molto Batali (ecco 2011). Preheat the oven to 400 degrees. scrubbing them lightly to remove any dirt.000 square foot marketplace in New York City. In the summer of 2010. Call in and ask Mario Batali. Babbo. stirring once or twice. SIRIUSXM Channel 110 9 Photo Credit: Quentin Bacon . Mario Batali and his business partner. 2. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 4. and sage. own nineteen restaurants across the country including their flagship New York City enoteca. 3. sprinkle with the salt and pepper. plus many other acclaimed chefs. and sprinkle the walnut halves all around them. from Monday. Mario is the author of eight cookbooks. Line a rimmed baking sheet with aluminum foil. was released in October. November 21 to Wednesday. Add the lemon zest. Drizzle the sunchokes with the olive oil. Rinse the sunchokes under cold water. Bake in the oven. Serve warm or at room temperature. lemon juice. November 23. Joe Bastianich. until the sunchokes are soft and fragrant. Molto Batali: Simple Family Meals from My Home to Yours (Ecco 2011). a 50. His most recent. Cut them into quarters and place the quarters in a large mixing bowl.

Call in and ask David Burke. SIRIUSXM Channel 110 10 Photo Credit: The Burke Group . plus many other acclaimed chefs.com/martha. Drain off excess fat. November 21 to Wednesday. Continued on next page. Place the sausage meat in a large saucepan over medium heat. from Monday. Add a pinch of salt and pepper. onions. Cook. 6. 3. add the stock and bring it to a simmer. stirring frequently. 5.Photo Credit: Lou Manna BY DAVID BURKE S W E E T INGREDIENTS P O T A T O T U R K E Y DIRECTIONS C H O W D E R 2 ounces breakfast sausage. Stir occasionally. Sauté the diced sweet potatoes. 2. When the mixture is blended. and celery for 4 minutes or until the onions are translucent. carrots. casing removed 1/2 cup finely diced sweet potatoes 1/3 cup finely diced onions 1/4 cup finely diced carrots 1/4 cup finely diced celery 1 1/2 cups sweet potato and vanilla purée (see recipe on next page) 1/3 cup chopped cooked turkey meat 3 cups turkey or chicken stock Coarse salt and freshly ground black pepper 1. for about 5 minutes or until the fat has rendered out of the meat. November 23. 4. For info & schedule go to siriusxm. Stir in the purée and turkey. for about 15 minutes or until the mixture is chowder-like in consistency. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Serve hot.

from Monday. November 23. using the edge of a paring knife. softened 1/2 cup hot milk Coarse salt and freshly ground white pepper 1. November 21 to Wednesday. Call in and ask David Burke. S W E E T P O T A T O T U R K E Y C H O W D E R For the Sweet Potato and Vanilla Purée 2 pounds sweet potatoes. Cooking with David Burke and David Burke’s New American Classics. 2. Preheat the oven to 350 degrees. rinse it and then let it air dry.) 8. 9. SIRIUSXM Channel 110 11 . Cover and keep it warm. or add it to your sugar canister to perfume the sugar. Transfer the purée to the top half of a double boiler over very hot water. plus many other acclaimed chefs. add cold salted water to cover the potatoes by 1 inch. Place sweet potatoes in medium saucepan. He is the author of two cookbooks. 7. You can use it again. Once you’ve used the vanilla bean. 6.Continued from previous page. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 3. 4. Transfer them to the bowl of a food processor fitted with the metal blasé.com/martha. 5. Bring to a boil over medium-high heat. David Burke is the celebrity chef and restaurateur behind restaurants such as David Burke Townhouse. Transfer the potatoes in a single layer to a nonstick baking sheet. David Burke Prime and Fishtail by David Burke. Lower the heat and simmer potatoes for about 15 minutes or until they are tender when pierced with a fork/knife. Split the vanilla bean lengthwise and. 10. Place the sweet potatoes in the preheated oven for 5 minutes or just until their exterior is quite dry. scrape the seeds into the sweet potatoes. Add the butter and milk and process to a smooth purée. Drain well. David Burke’s Primehouse in The James Chicago Hotel. peeled and cubed 1 vanilla bean 1/2 cup (1 stick) unsalted butter. Season to taste with salt and pepper. For info & schedule go to siriusxm. (Do not discard the bean.

Whisk well to remove carbonation. Serve at room temperature or make into a smoked catfish paté by adding cream cheese. S M O K E D C A T F I S H S P R E A D This spread or paté is so good. Call in and ask Elizabeth Karmel. For info & schedule go to siriusxm. Remove fish from brine. The fish will be a dark caramel color. Continued on next page. adding cold water if more liquid is necessary to cover all the fillets. smoke in a Cameron Stovetop Smoker for 20 to 30 minutes. Alternatively.com/martha. In a large bowl dissolve salt and sugar in hot water. 2. plus many other acclaimed chefs. rinse in cold water and air dry for 10 minutes before smoking. shallots. brush fish lightly with oil. November 21 to Wednesday.BY ELIZABETH KARMEL B E E R . 3. sour cream. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. November 23. pepper and bay leaves to make brine. Tabasco and a dash of pepper to taste (see recipe on next page). I know you won’t be able to stop at just one bite! Serve on homemade melba toast or simple crackers.B R I N E D . Brine fish 4 hours or overnight in the refrigerator. Add cold beer. about 3/4 pound each Olive oil Wood chips soaked in water Grilling Method: Indirect/Medium Heat Special Equipment: Cameron Stovetop Smoker DIRECTIONS 1. When ready to smoke. crumbled 4 large catfish fillets. from Monday. place in center of cooking grate skin side down and smoke cook 1 to 2 hours or until fish is cooked through and smoked. SIRIUSXM Channel 110 12 . garlic. Bluefish and trout are both good substitutions for the catfish. capers. INGREDIENTS Serves 4-6 For the brine: 1 cup kosher salt 1/2 cup brown sugar 1 cup hot water 3 cans (12 ounces each) cold beer (such as Budweiser) 1 tablespoon coarse ground pepper 6 bay leaves. Place the fish in the brine.

SIRIUSXM Channel 110 13 . Serve on the cold side of room temperature on homemade melba toast (slice a loaf of French bread in small rounds. add more sour cream at this point if the paté is a little dry or tastes a little salty. Photo Credit: Jamie Tiampo Call in and ask Elizabeth Karmel. 3. Taste for seasoning.B R I N E D . Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. While still warm. November 21 to Wednesday. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. garlic and Tabasco. from Monday.GirlsattheGrill.com. Let chill for at least 3 hours or preferably overnight. caper juice. Taste once more before serving and adjust seasonings if necessary. room temperature 1/2 . She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www. and the new Hill Country Chicken. Add cream cheese and mix well. 2. Adjust Tabasco and add freshly ground pepper to taste. S M O K E D C A T F I S H S P R E A D For Smoked Catfish Paté: Serves 4-6 4 Beer-Brined Smoked Catfish Fillets (see recipe on preceding page) 1 8-ounce block cream cheese. November 23. break fillets into pieces. lay out on a cookie sheet and bake in a 250-degree oven until golden and the bread is dried out) or your favorite crackers.com/martha.3/4 cup sour cream 2 large shallots. removing skin and any bones. Note: Do not add any salt to this dish because the brine and the smoke “salts” the fish before it is mixed into the paté. Add 1/2 cup of the sour cream and mix well. Elizabeth has written three award-winning grilling and barbecue cookbooks. Brine and smoke catfish according to recipe. Elizabeth Karmel is a nationally known grilling and barbecue expert. Top with a dollop of sour cream if desired. For info & schedule go to siriusxm. capers. plus many other acclaimed chefs. including Soaked. the award-winning Texas barbecue restaurant and live music venue in Manhattan. Add the shallots. B E E R . minced 2 tablespoons capers packed in brine 2 teaspoons caper juice 1/4 teaspoon granulated garlic 5 shakes Tabasco 6 grinds fresh ground pepper or more to taste 1.Continued from previous page. She is the executive chef of Hill Country Barbecue Market.

November 21 to Wednesday. don’t cook them tender. from Monday. then pour into a container with a tight-fitting lid and store in the refrigerator.Photos by: Bill Milne BY CHARLIE PALMER P R O S C I U T T O . For info & schedule go to siriusxm. just heat them through to release their flavor. SIRIUSXM Channel 110 14 .com/martha. Remove from the heat and whisk in the vinegar and mustard. Continued on next page. Call in and ask Charlie Palmer. November 23.C R U S T E D INGREDIENTS Serves 4 For the Vinaigrette: 1/2 cup minced shallots 1 1/2 cups extra-virgin olive oil. gently sweat the shallots in 2 tablespoons of the oil with a good pinch of salt. then the remaining oil. Add the honey. In a small skillet. and cook just until it begins to bubble. Season to taste with salt and white pepper. plus more for baking sheet Coarse salt 1/2 cup honey 1/2 cup sherry vinegar 1 tablespoon Dijon mustard White pepper A S P A R A G U S Eg g To a st + Sh erry-Sh a llot Vin a ig rette DIRECTIONS Vinaigrette 1. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. plus many other acclaimed chefs. 2.

2. Bake just until the egg whites have set. Roll each stalk in a slice of prosciutto and place it on the baking sheet. Arrange some salad over each portion of asparagus. For the Salad and Garnish: 1 head frisée 2 handfuls baby arugula Parmigiano-Reggiano To Serve: 1. Line a rimmed baking sheet with foil and oil it lightly. 6.com/martha. or until the asparagus are tender and the prosciutto is lightly browned around the edges. placing the round piece of toast on the side. Ca. November 23. then top with an egg toast. from Monday. Palmer also oversees a growing collection of food-forward wine shops. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Grate cheese over everything and serve immediately. November 21 to Wednesday.Continued from previous page. about 5 minutes. 5. Meanwhile. Arrange the brioche slices and rounds on the pan. (Timing will vary depending on size). Remove the empty pan from the oven and rub it with butter. lightly toast the brioche slices. For info & schedule go to siriusxm. 4. 3. Call in and ask Charlie Palmer.C R U S T E D For the Asparagus: 20 stalks asparagus 20 thin slices prosciutto For the Egg Toasts: 4 slices (3/4-inch thick) brioche 4 large eggs Unsalted butter A S P A R A G U S Eg g To a st + Sh erry-Sh a llot Vin a ig rette Asparagus and Egg Toasts 1. reserve the punched-out rounds. Master Chef and Hotelier Charlie Palmer has received critical acclaim for his signature progressive American cooking. plus many other acclaimed chefs. Use a 2 1/2 inch round cookie cutter to cut a hole in the center of each toast. 3. Dress the frisée and arugula with enough of the vinaigrette to coat the leaves. season to taste with salt and pepper. award-winning boutique hotels and is the author of four cookbooks. 2. Crack an egg into the center of each slice and season with salt and pepper. Preheat the oven to 350 degrees. P R O S C I U T T O . Cook the asparagus for 10 to 12 minutes. which is showcased in his eleven notable restaurants across the country (including Michelin-starred Aureole in NYC and Dry Creek Kitchen in Sonoma.). Place the asparagus in the oven. SIRIUSXM Channel 110 15 . Trim and peel the asparagus. including Charlie Palmer’s Practical Guide to the New American Kitchen. Place 5 asparagus stalks on each plate and drizzle vinaigrette over the asparagus and around the plates. and put in another baking sheet to heat for 5 minutes.

8 to 10 minutes. Reserve. Bake 30 to 40 minutes or until tender. SIRIUSXM Channel 110 16 . and pepper. Mike Price completed an externship at the esteemed Symphony Café in NYC. from Monday. Add chicken stock and season with salt and pepper. Combine crème fraiche. Place on a baking sheet and toast until lightly crisped. Add the pumpkin purée and nutmeg and stir to combine. Dice pumpernickel into 1/2-inch pieces and toss with the remaining teaspoon of olive oil. November 21 to Wednesday. Ladle the hot soup into the roasted pumpkins. Add a dollop of the spiced crème fraiche and top with the pumpernickel croutons. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 5 to 7 minutes. In 2007. and allspice.com/martha. For info & schedule go to siriusxm. and cook the onions over medium heat until lightly browned and tender. Place in a baking dish and drizzle with 1 tablespoon of olive oil and the maple syrup. Reserve. In a medium sauce pot melt the butter. nutmeg. Call in and ask Mike Price. but not the flesh. Cut the tops off the pumpkins and hollow them out with a soup spoon making sure to remove the seeds. Preheat the oven to 350 degrees. Simmer for 10 to 15 minutes. adjust seasoning and consistency. keep warm. season with salt and pepper. Season with salt and pepper.Photo Credit: Melanie Dunea BY MIKE PRICE P U M P K I N INGREDIENTS 4 baby pumpkins (4-inch diameter) 1 tablespoon plus 1 teaspoon olive oil 1 tablespoon maple syrup Kosher salt and pepper 2 tablespoons unsalted butter 1/2 cup small diced onion 2 cups pumpkin purée 1 teaspoon grated nutmeg 3 cups chicken stock 2 slices pumpernickel bread 2 tablespoons crème fraiche Pinch nutmeg Pinch ground cinnamon Pinch allspice S O U P with Sp iced Crè m e F ra ich e a n d P u m p ern ickel C rou ton s DIRECTIONS 1. 3. Joey Campanaro. A graduate of the Culinary Institute of America. Mike and his business partner. 2. 4. Reserve. opened Market Table in NYC’s West Village. plus many other acclaimed chefs. November 23. Leave the oven on. which has received critical and popular acclaim. and also honed his skills at NYC’s The Harrison and The Water Club. salt. cinnamon. 5.

T U R K E Y Photo Credit: Steven Freeman / E N T R É E S Honey-Lemon-Thyme Cornish Game Hens by Emeril Lagasse Page 20 SIRIUSXM Channel 110 .

Inc. fold skin over. from Monday. and continue to roast turkey. Preheat the oven to 350 degrees with rack in lowest position. and carve. add more water if pan becomes dry). and roast the bird to the temperature specified in the recipe. Cover turkey loosely with aluminum foil. She is also the host of The Martha Stewart Show. Season inside of turkey with salt and pepper. stir together sugar and mustard. Using kitchen twine. 4. increase heat to 400 degrees. BY MARTHA STEWART B R OW N INGREDIENTS R OAST T U R K E Y W I T H S U G A R A N D M U STA R D DIRECTIONS G L A Z E A practically instant sweet-and-spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color. Martha Stewart Living® Omnimedia. SIRIUSXM Channel 110 18 . room temperature 1/2 cup packed light-brown sugar 1/4 cup spicy brown mustard 1. Rotate pan.everydayfood. Place turkey on roasting rack set in a large roasting pan. season with salt and pepper. tie legs together securely. Martha Stewart is a bestselling author. In a small bowl. buy an inexpensive instant-read thermometer. until thermometer registers 165 degrees. the Emmy® Award-winning television program now airing on Hallmark Channel. and then baste with pan juices every 30 minutes. Rub turkey all over with butter. Before serving. thawed if frozen. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees. and business magnate.com Call in and ask Martha Stewart. As first seen in the November 2008 issue of Everyday Food magazine. and 3 cups water to roasting pan. 3. All rights reserved. For info & schedule go to siriusxm. Russell Photo Credit: John Kernick Copyright © 2011. 1 to 2 hours more.Photo Credit: Steven Freeman Photo Credit: David M. Martha Stewart Living® Omnimedia. November 23. 45 minutes to 1 hour more (tent with buttered foil if browning too quickly. Roast 1 hour. Transfer turkey to a platter. 1 whole turkey (about 12 pounds). For more visit www. brush turkey with glaze. Bend wing tips forward. liver discarded) Coarse salt and ground pepper 4 cups Pecan Cornbread Dressing (see recipe on page 34) 2 tablespoons butter. and let rest at least 30 minutes (or up to 1 hour). and tuck under neck cavity. rinsed and patted dry (neck and giblets reserved. Cover turkey loosely with foil. magazine publisher. is the leading provider of original “how-to” information. reserve pan with drippings for gravy. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Note: To ensure a juicy Thanksgiving turkey. Inc.com/martha. remove dressing. Add neck. plus many other acclaimed chefs. giblets. Loosely fill neck and large cavity with dressing. November 21 to Wednesday. 2. and secure with skewers or trussing needles. Remove foil. brushing with glaze 2 to 3 more times. if necessary.

INGREDIENTS Fresh turkey (15 pounds) 25 medium dried bay leaves 3 1/4 teaspoons dried thyme 3 1/4 teaspoons dried oregano 1 1/2 teaspoons whole black peppercorns 3 tablespoons Konriko brand. Using a wooden skewer. 1/3 under skin of breast. And. 4.com. November 23. pat dry.com/ten-steps-to-safely-deep-fry-a-turkey and take all the necessary precautions to fry safely. Bring turkey to room temperature. form a handle with wire. Using steel or aluminum wire. Cover. 2. or other hot Creole seasoning 2 teaspoons garlic powder 4 gallons peanut oil DIRECTIONS 1. Lift turkey from oil. or 3 minutes per pound. Drain for 15 minutes. immerse in oil. transfer to a wire rack over a roasting pan. Fold wing tips under. Holding turkey by handle. about 45 minutes. and peppercorns separately.com/martha. from Monday. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. BROUGHT TO YOU BY FARMERS INSURANCESM D E E P .Copyright © 2002. thread neck flap securely to bottom of turkey. Visit farmers. Inc. get more tips at www. Rub 1/3 spice mixture on inside of turkey. This November. making it in the kitchen is too dangerous. Maintain temperature at 360 degrees while frying.F R I E D T U R K E Y This recipe should be made outdoors. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Martha Stewart Living® Omnimedia. For info & schedule go to siriusxm. Serve. Finely grind bay leaves in spice grinder. Finely grind thyme. Wash turkey inside and out under cold running water. Photo Credit: Quentin Bacon RECIPE BY MARTHA STEWART LIVING® OMNIMEDIA. This will enable you to hold turkey while submerging in hot oil.farmers-cares. and 1/3 on outside of turkey. let rest overnight in refrigerator or up to 24 hours. 5. Recipe first seen in the November 1996 issue of Martha Stewart Living® magazine. SIRIUSXM Channel 110 19 . 3. November 21 to Wednesday. truss legs and tail’s nose together securely. oregano. if you’re tackling a deep-fried turkey. Call in and ask Martha Stewart.com. add to bay leaves. Mix in Creole seasoning and garlic powder. transfer to small bowl. plus many other acclaimed chefs. Fry until golden brown. place in roasting pan. For more visit marthastewart. entertain with confidence and maintain your sanity with a homeowner’s insurance policy to protect from unpredictable holiday flare-ups.

under cool running water. From Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse. He has hosted over 2000 shows on the Food Network. Transfer the baking dish to the oven and cook. 2. from Monday.L E M O N -T H Y M E C O R N I S H G A M E H E N S INGREDIENTS Serves 4 Four 1-pound Cornish game hens 8 tablespoons (1 stick) butter 1 tablespoon plus 1 teaspoon chopped fresh thyme Grated zest of 2 lemons 4 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1⁄3 cup honey 1 tablespoon plus 1 teaspoon soy sauce DIRECTIONS 1. 6. Note: To check the temperature. inside and out. avoiding any bones. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. insert an instant-read thermometer in the thickest part of the breast. Cooking with Emeril. Combine the lemon juice. the thyme. Pennsylvania. and set aside one portion. basting the hens with the honey mixture about every 5 minutes. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Season the hens with the remaining 3 teaspoons salt and 1 ⁄2 teaspoon pepper. When the hens reach an internal temperature of 165 degrees. all rights reserved. In addition to his television presence. 3. fold the wing tips back and tuck them under. 4. Inc. remove the dish from the oven and let them rest for about 5 minutes. Orlando. Combine 4 tablespoons of the butter. Lagasse is the author of 16 cookbooks including his newest book. Emeril’s Table. Line a large baking dish with aluminum foil. Pat them dry with paper towels. November 23. If necessary. and the lemon zest in a small bowl and use a fork to blend well. 20 to 25 minutes. Emeril has a live. For info & schedule go to siriusxm. Use some of the remaining portion to baste the tops of the hens well. Call in and ask Emeril Lagasse. honey. call-in radio program. Discard the honey mixture used for basting.com/martha. and spread one portion under the skin covering the breast of each hen. and season the cavities of the hens. Divide the honey mixture in half. tent the hens with foil during the last few minutes of cooking to prevent over-browning. can be seen on Hallmark Channel. Las Vegas.Photos by Steven Freeman BY EMERIL LAGASSE H O N E Y. SIRIUSXM Channel 110 20 . Courtesy of HarperCollins Publishers. November 21 to Wednesday. and set it aside. Divide the mixture into 4 portions. Combine 1 teaspoon of the salt with 1 ⁄2 teaspoon of the black pepper. Truss the hens. soy sauce. Use the reserved honey mixture to drizzle over the hens before serving. Sizzling Skillets and other One-Pot Wonders. © 2009 by copyright MSLO. and the remaining 4 tablespoons butter in a small saucepan. and warm over low heat until heated through. until they are nicely browned. and arrange the hens breast side up in the prepared baking dish. Position a rack in the center of the oven and preheat the oven to 500 degrees.. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. Rinse the hens well. 5. and his latest series. plus many other acclaimed chefs. and Bethlehem.

Remove from the heat and set aside to cool. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. lightly beaten 1 pound whole-milk mozzarella cheese. 1 teaspoon of the salt. until the sausage has browned and the vegetables have softened. Preheat the oven to 350 degrees. In a large mixing bowl. thyme. grated (4 cups) 3⁄4 cup finely grated Parmigiano-Reggiano cheese 1⁄2 cup chicken stock or canned low-sodium chicken broth 12 sheets no-boil lasagna noodles (about 8 ounces) Continued on next page. stirring occasionally. combine the butternut squash with the extra-virgin olive oil. 1 to 1 1⁄2 minutes. Set the squash aside.com/martha. and 1⁄2 teaspoon of the pepper and toss to coat the squash. add the olive oil. transfer to a large mixing bowl. beaten eggs. and marjoram and cook for 8 to 10 minutes. then add the cooled brown-butter-sage hazelnut mixture and mix thoroughly. about 30 minutes. bay leaf. 2. cinnamon. peeled and diced 1⁄4 cup extra-virgin olive oil 1⁄2 teaspoon ground cinnamon 4 sprigs fresh thyme 1 bay leaf 1 1⁄2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 1⁄2 cups small-diced onion 1 cup small-diced fennel 1 cup cored and small-diced Pink Lady or Honeycrisp apple 1 1⁄2 pounds fresh fennel sausage. from Monday. When hot. When the butter begins to bubble and brown. covered. 3. half of the mozzarella. add 1⁄4 cup of the sage leaves and cook until they are brown and crisp. Add the chopped hazelnuts and cook for another minute. until cool. removed from casings and crumbled 2 teaspoons chopped fresh marjoram leaves 4 tablespoons (1⁄2 stick) unsalted butter Photo Credit: Steven Freeman S Q U A S H DIRECTIONS L A S A G N A with I ta lia n Sa u sa g e a n d Sa g e 1. 1⁄4 cup plus 1 tablespoon fresh sage leaves. Gently fold the squash into the vegetable-sausage mixture. Remove and discard the thyme sprigs and bay leaf. 4. sausage. fennel. apple. Remove from the heat. November 21 to Wednesday. Bake until the squash is tender. Heat the butter in a small sauté pan over medium heat. For info & schedule go to siriusxm. mascarpone. combine the ricotta. thinly sliced 1⁄2 cup chopped lightly toasted hazelnuts 1 pound whole-milk ricotta cheese 8 ounces mascarpone cheese 1⁄2 cup heavy cream 2 eggs. SIRIUSXM Channel 110 21 . In a separate large mixing bowl. 5. heavy cream. plus many other acclaimed chefs. November 23. onion. Transfer the squash to a large baking sheet and cover with aluminum foil. and set aside to cool.BY EMERIL LAGASSE B U T T E R N U T INGREDIENTS 3 pounds butternut squash. Increase the oven temperature to 375 degrees. Mix well to combine. Heat a medium sauté pan over medium-high heat. and the remaining 1⁄2 teaspoon pepper and 1⁄2 teaspoon salt. Call in and ask Emeril Lagasse. 6.

For info & schedule go to siriusxm. Las Vegas. call-in radio program. but you can use any baking dish about 10 x 15 x 3 inches deep. 8. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. drizzle 1⁄4 cup of the stock over the top. undisturbed. Note: We used a lasagna pan. Top with the remaining grated mozzarella and 1⁄4 cup Parmigiano-Reggiano. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. He has hosted over 2000 shows on the Food Network. Garnish with the remaining tablespoon of sage. November 23. all rights reserved. Assemble the lasagna: Spread half of the butternut squash mixture in the bottom of the pan. leaving a little space between sheets. for 40 minutes. from Monday. Cooking with Emeril. Photo Credit: Steven Freeman From Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse. Emeril’s Table. Sizzling Skillets and other One-Pot Wonders. Pennsylvania. and his latest series.com/martha. Lagasse is the author of 16 cookbooks including his newest book. SIRIUSXM Channel 110 22 .Continued from previous page. Inc. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta. Distribute the remaining half of the butternut squash mixture over the pasta. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. and Bethlehem. sprinkle with 1⁄4 cup of the Parmigiano-Reggiano. plus many other acclaimed chefs. B U T T E R N U T S Q U A S H L A S A G N A with I ta lia n Sa u sa g e a n d Sa g e 7. © 2011 by copyright MSLO. sprinkle the top with 1⁄4 cup of the remaining ParmigianoReggiano.. Courtesy of HarperCollins Publishers. November 21 to Wednesday. about 15 minutes more. Orlando. Call in and ask Emeril Lagasse. and drizzle with the remaining 1⁄4 cup stock. Remove the foil and continue to bake until the top is bubbly and golden brown. Emeril has a live. and cover with 4 pasta sheets. Let the lasagna stand for 15 to 20 minutes before serving. In addition to his television presence. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. Cover the lasagna tightly with a piece of buttered foil and bake. can be seen on Hallmark Channel.

Remove and knead by hand for 3 minutes.Photo Credit: Nicole Franzen Photos by: Ellen Silverman BY NICK ANDERER A G N O L O T T I INGREDIENTS Serves 4 For the Filling: You’ll need 5 1/3 cups of purée for the ravioli. from Monday. You should have 5 1/3 cups of purée. When cool enough to handle. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Make the Ravioli Dough 1. Place cut side down on an oiled. 5 1/4 pounds Delicata squash. 2. Preheat the oven to 400 degrees. scoop out the insides with a large spoon. November 23. 4. halved lengthwise Olive oil 1 3/4 cups ricotta 1 1/2 ounces grated Pecorino Romano (preferably Fulvi) 1 teaspoon ground chili flakes 1/2 teaspoon freshly grated nutmeg Kosher salt and pepper to taste D I Z U C C A Store-bought pumpkin purée can be substituted. November 21 to Wednesday. roll the pasta until you can see your hand through the dough. cut out the agnolotti to be 1 3/4 inches long. 4. use the paddle attachment to combine all the ingredients – start on the lowest speed and slowly increase as the flour and yolks begin to incorporate. SIRIUSXM Channel 110 23 . Brush cut side of the squash with olive oil. In a KitchenAid or motorized mixer. 3. 3. DIRECTIONS Make the Filling 1. Wrap in plastic wrap and set aside for 1 hour to rest. stirring until the ricotta is fully incorporated. 2. naturally sweet purée. Keep in mind that in order to yield 42 ounces of purée.com/martha. 5. Transfer to a piping bag and set aside in the refrigerator. Mix for several minutes or until the dough begins to cleanly pull away from the sides of the bowl. then lightly brush with a moistened brush. Using a piping bag. For the Dough: 2 cups “00” flour (or all-purpose) 1 teaspoon kosher salt 1 1/4 cups large egg yolks (roughly 14 yolks) 1 to 2 teaspoons water Continued on next page. In a large bowl with a spatula. Bake 45 minutes or until tender. For info & schedule go to siriusxm. parchment-lined sheet pan and cover with foil. combine all the filling ingredients. Using a ruffled cutter. and place in a food processor to create the purée. Fold over the dough and use your fingers to seal off sections of filling in 1 3/4-inch lengths. form one long tube of filling along the length of the dough. and sprinkle with salt and pepper. plus many other acclaimed chefs. but Delicata squash makes a beautiful. you’ll need twice that amount in raw product. Call in and ask Nick Anderer. Using a mechanized pasta roller (KitchenAid has an attachment).

Maialino has been named Top Newcomer by Zagat and Esquire Magazine. 4. Anderer was at Babbo with Mario Batali and Gina DePalma. and at Gramercy Tavern under Chefs Tom Colicchio and Michael Anthony. SIRIUSXM Channel 110 Photo Credit: Lauri Patterson/iStockphoto Call in and ask Nick Anderer. Prior to Maialino. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. remove from heat for 30 seconds and carefully (away from any flame) add the freshly squeezed juice of 1 lemon to the butter. 24 . November 23. Since opening. the top-rated Roman trattoria located in the Gramercy Park Hotel. For info & schedule go to siriusxm. the butter should sizzle and the sage should begin to turn brown. Add the butter and sage.Continued from previous page. from Monday. add to the sauté pan and simmer together for 1 minute. Nick Anderer is the executive chef of Maialino. 3. three-star reviews from New York Magazine and the New York Post and a four-star review from Time Out NY. garnishing with a light drizzle of Aceto Balsamico Tradizionale. A G N O L O T T I For the Sauce: 4 tablespoons unsalted butter 20 small fresh sage leaves Juice of 1 lemon Grated Pecorino Romano (preferably Fulvi) to taste 2 teaspoons balsamic vinegar (preferably Aceto Balsamico Tradizionale) D I Z U C C A Make the Sauce and cook the Agnolotti 1. 2.com/martha. it will sizzle aggressively and stop browning. plus many other acclaimed chefs. November 21 to Wednesday. Sprinkle with pecorino and serve. and received a glowing two-star review from The New York Times. Bring a large pot of salted water to a boil. Remove ravioli and 4 tablespoons of water from the pot. Add 40 pieces of ravioli to the water and cook for 1 minute. Place a large sauté pan or skillet over medium-high heat. Once it becomes dark brown.

com/martha. lemon. Call in and ask Sunny Anderson. garlic. pat dry. Continued on next page. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. November 23. Place over low heat and simmer for a few minutes until fragrant with the scent of the herbs and the sugar and salt are dissolved. 2. Place turkey drumsticks in a plastic bag (2 can fit into a gallon bag if you try. sage. quartered 2 cloves garlic. Cool completely. and thyme.Photo Courtesy of Food Network BY SUNNY ANDERSON F R I E D INGREDIENTS Serves 4 For the Brine: 8 cups cold water 2 tablespoons kosher salt 1 tablespoon sugar 1/2 lemon. Remove from the brine. salt. For info & schedule go to siriusxm. but one per bag is easiest) and evenly distribute the brine. November 21 to Wednesday. sugar. In a medium saucepan stir together the water. and thyme. peeled and smashed 8 sage leaves 8 sprigs thyme 4 turkey drumsticks T U R K E Y DIRECTIONS Make the Brine L E G S with S u n ny’s Q u ick Cra n b erry Sa lsa 1. sage. plus many other acclaimed chefs. lemon. SIRIUSXM Channel 110 25 Photo Credit: Sunny Anderson . from Monday. Refrigerate for 2 days.

stem removed. Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live. and several grinds of black pepper. Place all ingredients in a food processor and blend until everything is broken down. 2. SIRIUSXM Channel 110 26 . cooking side by side Chef Emeril Lagasse. from Monday. November 21 to Wednesday. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Call in and ask Sunny Anderson. heat several inches of oil to 375 degrees. Pour into a bowl and refrigerate for 30 minutes before serving. making sure to fry in batches to maintain the temperature. Sunny currently hosts the popular Food Network series Cooking for Real. she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market. thawed 1/4 red onion 1 jalapeno. Check for an internal temperature of 165 degrees. where she combines her approach to classic comfort foods with her passion for unique flavors inspired by her many travels. but 4 minutes per pound of meat works. Serve with Sunny’s Quick Cranberry Salsa. For Sunny’s Quick Cranberry Salsa: Makes 3 cups 2 1/2 cups (12 ounces) fresh or frozen cranberries. Shake off excess flour. peeled 1/4 cup orange juice 2 tablespoons lime juice (2 limes) 3 tablespoons sugar Salt to taste 1. Frying time varies. In a large brown bag or bowl combine flour. Toss in the flour again and allow to rest another hour. Toss legs in flour mixture then place on a wire rack set over a baking sheet and let stand 1 hour. November 23.Continued from previous page. In a large saucepan. seeds left in 1 clove garlic. salt. plus many other acclaimed chefs.com/martha. then lower turkey in oil. In 2007. For info & schedule go to siriusxm. recipe follows. cayenne pepper. garlic powder. F R I E D For the Dredge: 2 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons salt 1 tablespoon cayenne pepper Freshly ground black pepper Peanut oil for deep frying T U R K E Y L E G S with S u n ny’s Q u ick Cra n b erry Sa lsa Dredge the Drumsticks 1.

1. or until barley is tender Call in and ask Michael Anthony. For info & schedule go to siriusxm. Michael Anthony is executive chef and partner at New York’s Gramercy Tavern. season with salt and pepper. sauté mushrooms with garlic and oil until tender. November 21 to Wednesday. stems removed. Cook for 15 minutes uncovered.com/martha. Add barley and stir for 2 minutes. 3. Blue Hill at Stone Barns received a three-star review in The New York Times. and a James Beard Foundation nomination for “Best New Restaurant” in 2005. caps sliced 1 tablespoon olive oil 1 clove garlic. 3. season with salt and pepper. which has been named the most popular restaurant in NYC by the Zagat Survey six times. Spoon into bowl and top with mixed chopped herbs.” Mike previously acted as executive chef at Blue Hill Stone Barns. and bring to simmer over medium heat. parsley) To serve Toss shiitakes. 1. Cover with vegetable stock. sweat onions and garlic in olive oil until soft. carrots and barley together. tarragon. Under Mike’s leadership. November 23. minced 1 clove garlic. Fold into glazed carrots. plus many other acclaimed chefs. 2. minced 1 cup glazed carrots (recipe above) 2 tablespoons mixed chopped herbs (chives. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. DIRECTIONS 1. Add butter and lemon juice. over medium heat. and cumin seed in a small saucepan. minced 1 tablespoon olive oil 1/2 cup pearl barley 2 cups vegetable stock Kosher salt and ground white pepper For the Carrots: 1 cup mixed variety of heirloom carrots. diced 1/4 cup carrot juice 1/4 cup orange juice Salt and pepper Pinch of whole cumin seed 1 teaspoon unsalted butter 1 teaspoon lemon juice For the Shiitakes: 8 shiitakes. carrot juice. SIRIUSXM Channel 110 27 .. In a medium saucepan. 2. from Monday. 2. or until carrots are tender and liquid has evaporated. In a small sauté pan. In 2008. and let simmer for 30 minutes uncovered.Photos by: Ellen Silverman BY MICHAEL ANTHONY C A R R O T . collaborating with Chef-Owner Dan Barber.B A R L E Y R I S O T T O W I T H S H I I T A K E M U S H R O O M S INGREDIENTS Serves 4 For the Barley: 1 small onion. orange juice. Combine carrots. without coloring. it garnered the James Beard Foundation’s “Outstanding Restaurant Award.

clementines. In the summer of 2010. 5. 4. Meanwhile. and the oil in a blender or processor. His most recent. November 21 to Wednesday. Mario and Joe opened Eataly. halved 1 cup dry white wine 3 garlic cloves. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011). nonreactive dish or pan. (It may be only 45 minutes for a small one. a 50. 6. 2 tablespoons black pepper. Remove the pan from the oven and allow the lamb to rest for 20 minutes before carving. and add 1 cup of water to the roasting pan. including Iron Chef America. rosemary. Rub the reserved marinade over the lamb. Combine the grapefruit juice. Season the lamb aggressively with salt and pepper. so be careful and check the temperature after 45 minutes in any case. plus many other acclaimed chefs. 2 tablespoons chopped fresh rosemary leaves Freshly ground black pepper 1/4 cup extra-virgin olive oil 1 boneless leg of lamb (5 to 7 pounds — always get the bigger one). reserving the marinade. For info & schedule go to siriusxm. rolled and tied by your butcher Coarse (kosher) salt Call in and ask Mario Batali. was released in October. Rub the marinade over it. shallow. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Mario is the author of eight cookbooks. and refrigerate for at least 12 hours (up to 36 hours). and transfer it to a roasting pan. Cover.Photo Credit: Melanie Dunea BY MARIO BATALI I N INGREDIENTS 1/2 cup grapefruit juice 4 clementines.) 8. and turn the lamb to coat it on all sides. SIRIUSXM Channel 110 28 Photo Credit: Quentin Bacon . Along with hosting a variety of television shows. 3. Place the pan in the oven and roast for 20 minutes. and continue roasting until an instant-read thermometer registers 130 degrees for medium-rare. preheat the oven to 425 degrees. November 23. Babbo. 2. wine. Remove the lamb from the marinade. from Monday. 7. garlic.com/martha. roughly 1 hour and 25 minutes for a large roast. peeled A L E G O F L A M B C L E M E N T I N E C R U S T DIRECTIONS 1. Recipe courtesy of Molto Batali (ecco 2011). Reduce the oven temperature to 400 degrees. Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca. and pulse until the mixture forms a rough paste.000 square foot marketplace in New York City. Place the lamb in a large. and let it stand at room temperature for 45 minutes.

Set aside. bay leaves. Toss vegetables with garlic. has received acclaim from critics and guests alike. plus many other acclaimed chefs. 9. 30 to 45 minutes. peeled 4 onions. and celery root so that they are all about the same size. Melt 1 pound butter and toss with vegetable and bread mixture. Combine the roasted vegetables mixture with the toasted bread in a large bowl. When the gravy has reached a sufficient viscosity. 2. Heavily season the remaining turkey meat with salt and white pepper. Jos. Soak the cheesecloth in the wine and butter mixture. celery.com/martha. Set aside. He has appeared on everything from Iron Chef America to the Today Show and the Martha Stewart Show. Joey Campanaro was raised in an Italian-American household in Philadelphia where the food of his childhood inspired him to make cooking his vocation. Prum Wehlener Uhr Kabinett Riesling from Mosel-Saar-Ruwer) 4 carrots. stems removed. peeled and chopped 1 cup dried figs. to taste. and reserve. Melt 1/2 cup (8 tablespoons) butter in a large sauté pan over mediumhigh heat. plus more as needed 2 Pullman loaves white bread 1 quart chicken stock 1 cup Madeira wine Sea salt and white pepper 3 cups all-purpose flour 2 bay leaves 1 bunch fresh thyme leaves. including a two-star review from The New York Times. rough chopped 1/2 cup olive oil. When lightly browned. remaining 3/4 pound butter. Add only the offal cuts of the turkey and saute until lightly browned and cooked through. peeled 4 heads garlic. Call in and ask Joey Campanaro. Medium dice the carrots. 5. peeled 2 heads celery 2 large celery roots. Add turkey drippings. figs. 6. chopped offal cuts to the gravy. Spread out on sheet pans and toast in the oven until golden. chopped Special Equipment: 10 feet of cheesecloth DIRECTIONS 1. from Monday. Melt 3 pounds of the butter and combine with Riesling. For info & schedule go to siriusxm. 4. 7. The Little Owl. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. onions. Hold the roasted turkey at room temperature for 12 minutes before slicing. His restaurant. and olive oil. Slice turkey and serve with stuffing on side and gravy over top. Debone the entire turkey and separate into parts. Cut the bread into 1-inch cubes.BY JOEY CAMPANARO R I E S L I N G R O A S T T U R K E Y W I T H F I G A N D R O O T V E G E TA B L E D R E S S I N G INGREDIENTS Serves 8 1 (12-pound) whole turkey 5 pounds unsalted butter. Bake for 45 minutes. 3. chop into pieces. Refresh everything with chopped fresh herbs. SIRIUSXM Channel 110 29 . divided 3 bottles Riesling (recommended: 2003 Joh. Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes. Roast at 400 degrees for 25 minutes. add the Madeira and deglaze the pan. Reserve stuffing and keep warm. Spread out on sheet pans and roast in the oven until vegetables are tender. 8. Cook until thickened. chopped 2 bunches fresh parsley leaves. about 10 minutes. Wrap the seasoned meat in the soaked cheesecloth. Set aside to cool. Reserve the drippings. Preheat the oven to 400 degrees. Toast the flour in a large saucepan until rust in color. Transfer to a large baking dish and add enough chicken stock to cover the mixture. Reserve all of the offal cuts separately. including the liver. chicken stock and stir constantly until smooth. November 23. Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees. November 21 to Wednesday. strain and add the cooked.

BY AMANDA FREITAG L O N G INGREDIENTS Serves 4 1 cup all-purpose flour I S L A N D D U C K DIRECTIONS For the Duck Breast B R E A S T with Su n ch oke Sp a etz le a n d Du ck Con f it 1/2 teaspoon plus 2 tablespoons salt 2 eggs 1/4 cup milk Pinch grated nutmeg 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 2 cups diced. skin scored 1 tablespoon aged balsamic vinegar 1. November 21 to Wednesday. plus many other acclaimed chefs. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. SIRIUSXM Channel 110 30 . With tongs turn the duck over and continue cooking to your desired temperature (I suggest medium). skin-on sunchokes (Jerusalem artichokes) 2 garlic cloves. Call in and ask Amanda Freitag. This process will take 12 to 15 minutes to create a golden brown crispy skin. For info & schedule go to siriusxm. 3. Remove from pan and let rest for 4 minutes and then slice into thin slices and place on the plate. 2. shredded 2 tablespoons finely chopped fresh parsley 4 Long Island Pekin Duck breasts. Turn the heat down to medium-low and continue to cook on the skin side. let sit and do not move until some of the fat renders out. thinly sliced 1 teaspoon rosemary. November 23.com/martha. Continued on next page. from Monday. Spoon the spaetzle alongside the sliced duck breast and drizzle with aged balsamic and serve. skin side down. finely chopped 2 confit duck legs. Periodically remove some of the duck fat from the pan. Heat a large shallow sauté pan (or two depending on the size) over high heat. Season the duck breast with salt and pepper on both sides and place carefully into the hot pan.

When the butter foams. Amanda Freitag is the former executive chef of The Harrison. In a large pot. whisk the flour and 1/2 teaspoon salt together and create a well in the middle. highly acclaimed female chef in New York City. 3. Place the olive oil in a large bowl. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. In a large bowl. Place a colander or spaetzle-maker over the water and begin to pass the dough through the holes into the water. For info & schedule go to siriusxm. whisk together the eggs. L O N G For the Spaetzle I S L A N D D U C K B R E A S T with Su n ch oke Sp a etz le a n d Du ck Con f it 1. When the spaetzle floats (after about 1 minute). Combine the wet and dry ingredients until a smooth batter forms. She has battled Bobby Flay on Iron Chef America. In a separate bowl. toss and serve. a restaurant of her own. cook over medium-high heat until the duck and the spaetzle crisp and turn golden brown. Add the garlic. until browned. served as a judge on the Food Network series Chopped. add the parsley. Repeat with the remaining batter. November 23. and most recently can also be seen as a chef contributor on the Cooking Channel series Unique Eats. Call in and ask Amanda Freitag. Cover and let rest for 30 minutes. Now after almost 20 years of being a groundbreaking. from Monday. November 21 to Wednesday. plus many other acclaimed chefs. heat 2 tablespoons of the butter over medium-high heat. stirring. Amanda is proud to be working on her passion project. a New York City Restaurant. add the spaetzle and the shredded duck confit. remove with a strainer and transfer to the bowl with the oil.Continued from previous page. bring 1 gallon of water to a boil and add the remaining 2 tablespoons of salt. milk and nutmeg and pour into the well. the rosemary and the remaining 1 tablespoon of butter. 2. Remove from the heat. Add the sunchokes and cook. In a large skillet.com/martha. Toss the spaetzle in the oil to prevent sticking. SIRIUSXM Channel 110 31 .

November 23. 6 to 8 minutes. 7.L A C Q U E R E D D U C K B R E A S T DIRECTIONS 1. Season the duck breasts with salt and pepper. 2 minutes. or two 1-pound Magret duck breasts Fine sea salt and freshly ground black pepper 3 tablespoons chopped shallots 1 tablespoon grated ginger 2 tablespoons honey 1/2 cup black currant jam. on a nonstick cookie sheet. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Bring to a simmer and let simmer for 2 or 3 minutes to reduce and thicken to a lacquer-like glaze. SIRIUSXM Channel 110 32 . 5. score the skin side of the duck breasts in a crosshatch pattern. 3. For info & schedule go to siriusxm. Previously. then add the ginger. slice the duck breasts lengthwise or cross-wise and arrange the slices of 1 breast on each of 4 plates. and vinegar. Put the duck breasts. He has authored two cookbooks. Remove the duck breasts to a plate and cover to keep warm. Lomonaco was executive chef at New York’s ‘21’ and executive chef of Windows on the World. 6. Put the duck breasts in the pan. Sauté the shallots until softened but not browned. Carefully turn the duck breasts over and brown the flesh side for 3 to 4 minutes. Chef Michael Lomonaco is the executive chef and managing partner at Porter House New York. Lomonaco will open Center Bar. honey. 6 to 8 ounces each. Carefully drain off and discard any accumulated fat from the pan and return it to the stove. skin-side up. if necessary. home-made or high-quality store-bought 1/4 cup cider vinegar Call in and ask Michael Lomonaco. 4. or several more minutes for Magret breasts. and reheat in the oven for 3 minutes. This winter. With the point of a knife. November 21 to Wednesday. Heat a sauté pan over medium heat for 2 minutes.BY MICHAEL LOMONACO B L A C K INGREDIENTS Serves 4 C U R R A N T . and cook over medium to low heat to render the fat and brown the skin. and drizzle some around the duck breasts. and stir. This helps release and render the layer of fat under the skin and makes the finished duck look stunning. Add the shallots to the pan and return the pan to the heat. Quickly reheat the sauce. skin-side down. Preheat the oven to 375 degrees. 4 whole duck breasts. 2.com/martha. To serve. plus many other acclaimed chefs. being careful not to pierce the flesh. and hosted the television programs Epicurious on the Travel Channel and Michael’s Place on Food Network. from Monday. a small plates restaurant featuring wines from around the world and cocktails in Time Warner Center. jam. brush some lacquer on the upward-facing side of each breast.

S I D E S Roasted Pumpkin with Fontina Fonduta by Mario Batali Page 40 & S A L A D S Photo Credit: Quentin Bacon SIRIUSXM Channel 110 .

If stuffing turkey.) 4 tablespoons butter. 2. Russell . and toast until fragrant. plus more for baking dish 1 large onion. up to 5 hours. Add wine. and bake until browned. Inc. Spoon remaining dressing into a buttered 2-quart baking dish. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.com. set aside 4 cups dressing. about 15 minutes more. Call in and ask Martha Stewart. from Monday. add up to 1/2 cup more broth so stuffing is moist but not soggy. melt butter over medium heat. Toss gently (cornbread will break down into smaller pieces). pour up to 1 cup remaining broth over top to moisten. 3 to 5 minutes. (To make ahead. and business magnate. stirring occasionally.everydayfood. Martha Stewart is a bestselling author. is the leading provider of original “how-to” information. Transfer to a large bowl. If necessary. In a large skillet. season with salt and pepper. Cook. until softened. plus many other acclaimed chefs. 3 to 5 minutes. 3. for 30 minutes. refrigerate. finely chopped 3 celery stalks. such as Sauvignon Blanc 16 cups cubed cornbread (about 2 3/4 pounds) 3 tablespoons finely chopped fresh sage 3 large eggs. let cool slightly. uncover. All rights reserved. For info & schedule go to siriusxm. 8 to 10 minutes. Season with 1 1/2 teaspoons salt and teaspoon pepper. Inc. Spread pecans on a large rimmed baking sheet. Photo Credit: David M. Martha Stewart Living® Omnimedia. add cornbread.) Bake. Martha Stewart Living® Omnimedia. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. heated 1.BY MARTHA STEWART P E C A N INGREDIENTS 1 1/2 cups coarsely chopped pecans C O R N B R E A D DIRECTIONS D R E S S I N G Buy a high-quality cornbread. sage. November 23. As first seen in the November 2008 issue of Everyday Food magazine. or bake it yourself using your favorite recipe. November 21 to Wednesday. (It can be made up to 2 days ahead. Add onion and celery.com/martha. To bowl. Preheat the oven to 375 degrees. covered. beaten 2 cups reduced-sodium chicken broth. the Emmy® Award-winning television program now airing on Hallmark Channel. and pecans. SIRIUSXM Channel 110 34 Photo Credit: John Kernick Copyright © 2011. Makes 12 cups. For more visit www. and cook until evaporated. She is also the host of The Martha Stewart Show. finely chopped Coarse salt and ground pepper 1/2 cup dry white wine. magazine publisher. set aside. eggs. Pour 1/2 cup hot broth over cornbread mixture.

plus many other acclaimed chefs. until golden. Martha Stewart is a bestselling author. 2. For info & schedule go to siriusxm. Remove from oven.marthastewart. Preheat the oven to 400 degrees. Arrange on a baking pan in a single layer. is the leading provider of original “how-to” information. and turkey stock. 4 to 5 minutes. 20 to 25 minutes. Melt butter and oil in a large saute pan set over medium-high heat. Add roasted chestnuts. Russell . 16 to 18 minutes. November 21 to Wednesday. until brussels sprouts are tender and spotted deep brown. and business magnate. 4.BY MARTHA STEWART C A R A M E L I Z E D C H E S T N U T S A N D B R U S S E L S S P R O U T S Two cups vacuum-packed whole cooked chestnuts in jars can be substituted for fresh ones. Add vinegar. cut side up. Inc. cut a large X into the shell of each chestnut on one side. 20 to 25 minutes. Using a paring knife or a chestnut knife. As first seen in the November 1998 issue of Martha Stewart Living® magazine. sugar. Cook. Cook. skimmed of fat DIRECTIONS 1.com. For more visit www. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. and serve. November 23. until liquid has been reduced to a syrup. keeping chestnuts whole if possible. stirring occasionally. Transfer to a serving dish. Set chestnuts aside. trimmed and cut in half Salt and freshly ground black pepper 1/2 cup cider vinegar 1/4 cup sugar 1/4 cup homemade turkey stock or low-sodium canned. the Emmy® Award-winning television program now airing on Hallmark Channel. Add brussels sprouts. Roast until flesh is tender. peel one at a time. stirring occasionally. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Chestnuts are easiest to peel while hot. INGREDIENTS Serves 8 3/4 pound fresh chestnuts 2 tablespoons unsalted butter 1 tablespoon olive oil 2 pounds brussels sprouts.com/martha. SIRIUSXM Channel 110 35 Photo Credit: Joseph Scafuro Copyright © 2011. Inc. magazine publisher. All rights reserved. Martha Stewart Living® Omnimedia. Cook. Immediately remove and discard shells. Photo Credit: David M. season with salt and pepper. Call in and ask Martha Stewart. She is also the host of The Martha Stewart Show. Martha Stewart Living® Omnimedia. holding in a clean kitchen towel. 3. gently stirring occasionally. from Monday.

your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. carrots. season with salt and pepper. Martha Stewart Living® Omnimedia. DIRECTIONS 1.R O A S T E D INGREDIENTS Serves 4 2 medium sweet potatoes (1 pound total). Russell .BY MARTHA STEWART H O N E Y . and oil. plus many other acclaimed chefs. In a 3-quart baking dish. microwave it for 30 seconds to return it to a liquid state. She is also the host of The Martha Stewart Show. Martha Stewart Living® Omnimedia. November 23. Inc. 3.com.com/martha. is the leading provider of original “how-to” information. For more visit www. cut into 1/2-inch pieces 2 medium parsnips. November 21 to Wednesday. toss together sweet potatoes. magazine publisher. honey. and parsnips with sweetness and sheen. As first seen in the October 2010 issue of Everyday Food magazine. parsnips.everydayfood. and business magnate. halved. peeled. Preheat the oven to 375 degrees. All rights reserved. from Monday. and cut into 1/2-inch pieces 4 medium carrots. Photo Credit: David M. about 1 hour. For info & schedule go to siriusxm. Note: If your honey crystallizes (a natural occurrence). Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife. Martha Stewart is a bestselling author. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. walnuts. the Emmy® Award-winning television program now airing on Hallmark Channel. 2. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor. Call in and ask Martha Stewart. Inc. peeled and cut into 1/2-inch pieces 1/2 cup walnut halves 1/4 cup honey 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 to 5 sprigs thyme V E G E T A B L E S Honey glazes this simple side dish of roasted sweet potatoes. SIRIUSXM Channel 110 36 Photo Credit: Marcus Nilsson Copyright © 2011. carrots.

Place the dandelion greens and the chard in a large bowl. and set aside. When the beets are cool enough to handle. Cut a piece of aluminum foil about 12 inches square. tops removed. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one). Fold the opposite side of the foil over to cover the beets. November 23. Note: Banyuls vinegar is made from Banyuls wine. water. and stir in the walnuts and tarragon. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute. and remaining 1/8 teaspoon pepper in a blender. Divide the greens among four to six serving plates. In a separate mixing bowl. Banyuls vinegar has a sweet and nutty flavor. and season with a pinch of salt and pepper. honey. gently rub off the skin. 2 tablespoons olive oil. If desired. toss the sliced beets in 1 tablespoon of the dressing. (The beets are done when a paring knife is easily inserted into the middle. from Monday. 4. November 21 to Wednesday. and mix well. for about 10 minutes. using a paper towel. 5. SIRIUSXM Channel 110 37 . blending until the vinaigrette is emulsified. Pour 2 tablespoons (or more to taste) of the dressing over the greens.) Remove the packet from the oven and set it aside. shallot. 3. unopened. For info & schedule go to siriusxm. stems removed. stems removed. mustard. Remove the beets from the foil packet. transfer it to the oven. and garnish with the sliced beets and the Cheese Crisps. place the beets. washed 1/2 cup plus 2 tablespoons olive oil 3 tablespoons water 1/2 teaspoon salt. plus more for seasoning 1/4 cup sherry vinegar or Banyuls vinegar (see Note) 1 tablespoon finely chopped shallot 1 tablespoon honey 1/4 teaspoon Dijon mustard 1/2 cup chopped toasted walnuts 1 teaspoon minced fresh tarragon leaves 1 bunch baby dandelion greens. plus more for seasoning Photo Credit: Steven Freeman R OA S T E D DIRECTIONS B E E T S A L A D with Wa ln u t Dre ssin g a n d C h e ese Crisp s 1. and seal all the edges tightly to form a packet. 1/4 teaspoon of the salt. and season with a pinch of salt and pepper. and cook until the beets are tender. leaves rinsed and cut into bite-size pieces (about 6 cups or 6 ounces of greens) 1 bunch rainbow chard. Toss to coat. On one half of the square. Place the packet on a baking sheet. Continued on next page.BY EMERIL LAGASSE E M E R I L’ S INGREDIENTS Serves 4-6 3 to 4 small red and/or golden beets. Preheat the oven to 350 degrees. which is generally thought to be milder than red wine vinegar or balsamic vinegar. steady stream. add the remaining oil in a slow. 1/4 teaspoon freshly ground black pepper. spoon more dressing over each salad. Combine the vinegar. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 6. which is a fortified wine from southern France and is considered to be the French version of port. 2. and 1/8 teaspoon of the pepper. leaves rinsed and cut into bite-size pieces Cheese Crisps (see recipe on next page) Call in and ask Emeril Lagasse. Banyuls vinegar can be found in specialty markets. While the blender is still running. about 45 minutes.com/martha. plus many other acclaimed chefs. Transfer the dressing to a mixing bowl. remaining 1/4 teaspoon salt.

Remove from the oven and set aside to cool on the baking sheet. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. SIRIUSXM Channel 110 38 Photo Credit: Steven Freeman . Spacing them 1 to 2 inches apart. E M E R I L’ S Cheese Crisps R OA S T E D B E E T S A L A D with Wa ln u t Dre ssin g a n d C h e ese Crisp s 1. Preheat the oven to 350 degrees. can be seen on Hallmark Channel. 3/4 cup shredded hard sheep’s milk cheese. They make easy snacks that can be spiced up with dried herbs and spices. plus many other acclaimed chefs. For info & schedule go to siriusxm. place 1-tablespoon mounds of the cheese on the Silpat. and Asiago. November 21 to Wednesday. Use the crisps as a garnish for soups and salads.. Pennsylvania. November 23. about 7 minutes. Orlando. © 2010 by copyright MSLO. Emeril has a live. Courtesy of HarperCollins Publishers. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown. 2. In addition to his television presence. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.Continued from previous page. Line a baking sheet with a Silpat. Montasio. Cooking with Emeril. and his latest series. such as Bianco Sardo. Inc. 3. He has hosted over 2000 shows on the Food Network. Emeril’s Table. call-in radio program. from Monday. Lagasse is the author of 16 cookbooks including his newest book Sizzling Skillets and other One-Pot Wonders. From Farm to Fork by Emeril Lagasse. Las Vegas. all rights reserved. Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with cocktails. and Bethlehem. Call in and ask Emeril Lagasse.com/martha. or parchment paper.

Remove from the oven and pour nut mixture onto the baking sheet. then break apart. brown sugar.com/martha. a pinch of salt and a grind or two of pepper. stirring and spreading again halfway through. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. lemon zest. 2. she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market. Serve warm or allow to cool. Return to the oven for 15 minutes. In a small bowl combine bacon. Preheat the oven to 350 degrees. With a spatula. a pinch of salt and a grind or two of pepper. Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live. walnuts. stir and fold the nuts into the bacon. plus many other acclaimed chefs. For info & schedule go to siriusxm. 3. paprika. where she combines her approach to classic comfort foods with her passion for unique flavors inspired by her many travels. brown sugar. spread everything out on the sheet again. maple syrup. In 2007.Photo Courtesy of Food Network BY SUNNY ANDERSON S P I C Y . cooking side by side Chef Emeril Lagasse. from Monday. In a small bowl combine pecans. Spread out on a rimmed non-stick baking sheet and cook until almost done and sugar is bubbling. Call in and ask Sunny Anderson.S U G A R E D N U T S A N D B A C O N INGREDIENTS Serves 4-6 For the Nuts 1 cup pecan halves 1 cup walnut halves 1/4 cup light brown sugar 2 tablespoons maple syrup 1 teaspoon pumpkin pie spice 1/2 teaspoon Hungarian paprika Kosher salt and freshly ground black pepper For the Bacon 6 strips center-cut bacon 1/4 cup light brown sugar Grated zest of 1 lemon 1/2 teaspoon Hungarian paprika Kosher salt and freshly ground black pepper DIRECTIONS 1. November 23. 8 to 10 minutes. 4. pumpkin pie spice. November 21 to Wednesday. SIRIUSXM Channel 110 39 Photo Credit: Sunny Anderson . paprika. Stir until everything is coated. set aside. Sunny currently hosts the popular Food Network series Cooking for Real.

3. Call in and ask Mario Batali.000 square foot marketplace in New York City. whisking until the mixture thickens slightly. Remove the pan from the heat and cover the pan tightly with plastic wrap. from Monday. 7. and salt and pepper to taste. 5. plus many other acclaimed chefs. Meanwhile. Season with salt and pepper 6. Slowly add the milk. Mario is the author of eight cookbooks. 4. and whisk in the flour until well blended. Place the pumpkin pieces in a roasting pan. Mario and Joe opened Eataly. 2. a 50. spoon the fonduta onto a warmed platter. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011). Along with hosting a variety of television shows. including Iron Chef America. and serve. For info & schedule go to siriusxm. In the summer of 2010. turning them occasionally. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. was released in October. and 2 tablespoons of the Parmigiano.Photo Credit: Melanie Dunea BY MARIO BATALI R O A S T E D P U M P K I N W I T H F O N T I N A F O N D U T A INGREDIENTS 3 pounds pumpkin or hubbard squash 1/4 cup extra-virgin olive oil 2 tablespoons finely chopped fresh rosemary leaves Coarse (kosher) salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups whole milk 1/2 teaspoon freshly grated nutmeg 4 ounces Fontina Val d’Aosta cheese. Peel the pumpkin and remove the seeds. SIRIUSXM Channel 110 40 Photo Credit: Quentin Bacon . Recipe courtesy of Molto Batali (ecco 2011).com/martha. Grind fresh pepper over the pumpkin. November 23. and stir to combine. Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca. Preheat the oven to 425 degrees. rosemary. Add the oil. and then arrange the pumpkin pieces over it. Babbo. melt the butter in a saucepan over low heat. sprinkle with the remaining 2 tablespoons Parmigiano. and toss to mix well. Remove the roasting pan from the oven and allow the pumpkin to rest in the pan for 5 minutes. grated 2 tablespoons plus 2 tablespoons freshly grated Parmigiano-Reggiano DIRECTIONS 1. Then add the nutmeg. His most recent. Keep in a warm place until ready to serve. 8. Cut the pumpkin into 2-inch cubes and place them in a mixing bowl. November 21 to Wednesday. about 45 minutes. Fontina. To serve. and roast in the oven until golden brown and tender.

Photo Credit: Nicole Franzen

BY FLOYD CARDOZ

R OA S T E D ACO R N S Q UA S H W I T H M A P L E SY R U P A N D L I M E
INGREDIENTS
Serves 6 1 tablespoon extra-virgin olive oil 2 star anise 3 cloves 1 small dried red chile, broken in half 3 tablespoons duck fat, bacon fat, or unsalted butter 2 bay leaves 5 large garlic cloves, sliced lengthwise Scant 1/4 cup thinly sliced peeled ginger One 5-inch rosemary sprig 1/2 large white onion, cut in half crosswise and thinly sliced 2 1/2 pounds acorn or Delicata squash (about 2), peeled, cut in half, seeded, and cut into 1-inch pieces about 1/4-inch thick 1/2 cup lime juice (from 2 large limes) Kosher salt and freshly ground black pepper 1/4 cup pure maple syrup

DIRECTIONS
1. Preheat the oven to 375 degrees 2. Heat the oil in a wide ovenproof 6-quart pot over moderately high heat and add the star anise and cloves. Cook, stirring, for 30 seconds. Add the chile, duck fat, bay leaves, garlic, ginger, rosemary, and onion. Cook, stirring, until the onion has softened, about 5 minutes. 3. Add the squash and lime juice, stirring to coat the squash with the lime juice, and season with salt and a generous amount of pepper. 4. Roast the squash, uncovered, in the middle of the oven, stirring occasionally until the squash is tender, about 30 minutes. Stir in the maple syrup and salt and pepper to taste. Remove the star anise, cloves, chile, bay leaves, and rosemary before serving.

Call in and ask Floyd Cardoz, plus many other acclaimed chefs, your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Floyd Cardoz is the Executive Chef of North End Grill in New York. He is also the consulting chef for El Verano Taqueria located at Citi Field, home of the New York Mets. In 2006, Floyd wrote his first cookbook, One Spice, Two Spice. In 2011, Floyd received the title of Top Chef on Bravo’s Top Chef Masters series, winning the grand prize of $110,000 for his designated charity of choice, the Young Scientist Cancer Research Fund at New York’s Mount Sinai School of Medicine.

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Photo Credit: Victor Skrebneski

BY GALE GAND

PA R M E S A N
INGREDIENTS
1 1/2 cups heavy cream 2 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon kosher salt 2/3 cup grated Parmesan cheese 1/8 teaspoon cayenne 3/4 teaspoon dry mustard

B L AC K

P E P P E R

B I S C U I T S

DIRECTIONS
1. Preheat the oven to 400 degrees. 2. In a mixing bowl, whip the cream until stiff peaks form. 3. In the bowl of a mixer, blend together all the remaining ingredients. Add the whipped cream and mix at low speed just until combined. 4. On a lightly floured surface, roll or pat out the dough to 3/4-inch thickness. With a biscuit or cookie cutter or a clean empty can, cut out circles about 2 inches in diameter. 5. Transfer to an ungreased baking sheet with a spatula. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. 6. Bake until golden brown, about 20 minutes, and serve immediately.

3/4 teaspoon freshly ground black pepper

Call in and ask Gale Gand, plus many other acclaimed chefs, your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Gale Gand, executive pastry chef and partner of the Five Diamond, Four-Star restaurant TRU in Chicago, with its newly awarded Michelin star, was named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of Food Network’s Sweet Dreams, Gand has also appeared on Iron Chef America, Martha Stewart, Baking With Julia (Child), The Oprah Winfrey Show, and judged Bravo’s Top Chef and Top Chef Just Desserts. She is also a cookbook author with seven titles to her credit, including her most recent, Gale Gand’s Brunch.

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BY KERRY HEFFERNAN

A R U G U L A
INGREDIENTS
Serves 6 2 bunches arugula 1 teaspoon cider vinegar 1 tablespoon sugar 1 large quince, peeled and medium-sized diced without seeds (can use firm pear such as Bosc if preferred) 1 fresh pomegranate, (can use seeds or 2 cups juice if reduced to syrup) 2 large egg yolks 1 small shallot, peeled and minced 3 tablespoons red wine vinegar 1 tablespoon prepared Dijon mustard 1 tablespoon water Kosher salt and pepper 1/2 cup canola oil 1/2 cup walnuts, lightly toasted 1 Belgian endive

S A L A D

with Pom eg ra n ate, Wa ln u ts a n d Q u in ce DIRECTIONS
1. Clean arugula leaves, remove excess stems, dry and reserve in the fridge. 2. In a small sauce pot combine 1 cup water, 1 teaspoon cider vinegar and 1 tablespoon sugar, add the quince and cook for 15 minutes or until just tender. Drain and reserve. 3. Cut the pomegranate in half; using a spoon, remove seeds and reserve. 4. In a blender, combine the egg yolks, shallot, vinegar, mustard and water and blend well for 30 seconds. Add salt and pepper to taste, and begin slowly drizzling in oil to combine in a “creamy” fashion. When enough oil is incorporated to produce a “heavy cream “consistency, add 3 tablespoons of walnuts and pulse briefly to chop nuts. Taste for seasoning. 5. Thinly slice endive lengthwise, and toss with arugula and 3 tablespoons of the dressing. Arrange over 4 small plates, evenly sprinkle quince, pomegranate seeds and remaining walnuts over each plate and drizzle the dressing over the top to serve.

Call in and ask Kerry Heffernan, plus many other acclaimed chefs, your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675, from Monday, November 21 to Wednesday, November 23. For info & schedule go to siriusxm.com/martha.
Executive Chef Kerry Heffernan brings 20 years of culinary excellence and leadership to the kitchen of South Gate in New York, which features outstanding American seasonal fare. In 1998, he became the opening Executive Chef and eventually partner at Eleven Madison Park in New York. Under his leadership, the restaurant received accolades from a wide variety of sources. Kerry has remained active outside the kitchen with numerous volunteer services, such as cooking for Share Our Strength, Project by Project, City Meals on Wheels and Kids for Kids.

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and Parmigiano and toss to combine. November 23. Add the Brussels sprouts. Antonia Lofaso is one of America’s most beloved chefs. and her first cookbook. The Busy Mom’s Cookbook. Call in and ask Antonia Lofaso. accepted a position at Beverly Hills’ best known restaurant. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. gets better as it sits and can be made a day in advance. onion.com/martha. Place on serving platter.Photo Credit: LA Canvas BY ANTONIA LOFASO B R U S S E L S INGREDIENTS Serves 6 1 cup extra-virgin olive oil 1/3 cup balsamic vinegar 2 pounds Brussels sprouts shaved like a cabbage for cole slaw (mandoline works best) Half small red onion shaved (mandoline) 1 cup flat leaf parsley leaves 1/4 cup shaved Parmigiano-Reggiano Kosher salt and pepper 1/4 cup toasted hulled pumpkin seeds S P R O U T DIRECTIONS S A L A D This recipe is a great salad idea around the holidays — everyone loves Brussels sprouts this time of year. 2. she was hired to run the kitchen at a new Los Angeles hot spot. November 21 to Wednesday. In a large mixing bowl whisk together the vinegar and oil until well combined. Season generously with salt and pepper. from Monday. Lofaso attended the French Culinary Institute in New York City and. Wolfgang Puck’s Spago. also in Los Angeles. For info & schedule go to siriusxm. is due in fall 2012. SIRIUSXM Channel 110 44 Photo Credit: Jana Gallagher . Foxtail. After leaving Spago. She currently serves as Executive Chef for Black Market. plus many other acclaimed chefs. Best known for her appearances on Bravo’s Top Chef All-Stars and Top Chef Season 4. top with pumpkin seeds. 1. parsley. It also holds really well. upon graduating.

thawed 1 medium onion 2 tablespoons vegetable oil 1 teaspoon yellow mustard seeds 1/2 teaspoon cumin seeds Kosher salt and freshly ground black pepper DIRECTIONS 1. about 10 minutes. You might figure that this recipe is too simple to be good. Heat 1 tablespoon of the oil in a medium skillet over medium heat. SIRIUSXM Channel 110 45 Photo Credit: Jamie Tiampo . Reduce the heat to medium-low. this is a classic case of less is more. when my mom made sure that Birds Eye Peas and Pearl Onions in Lightly Seasoned Sauce occupied a bowl of honor on the groaning board. The second season of Sara’s Weeknight Meals premiered in October on Public Television. Sara was one of the Food Network’s founding personalities. Return the onion to the pan and cook until it is hot. Add the mustard and cumin seeds. 3. way back. The toasted cumin and mustard seeds. her most recent cookbook. really jazz up good old frozen peas. Remove the pan from the heat and set aside until the seeds stop popping. Halve and thinly slice the onion (about 1 cup). I loved them then. We’re doing very little here other than letting good ingredients speak for themselves.Courtesy of Sara Moulton BY SARA MOULTON S P I C E D P E A S A N D O N I O N This one takes me back. November 21 to Wednesday. hosting Cooking Live. Sara Moulton’s Everyday Family Dinners. stirring occasionally. and TV personality. Sara Moulton is a chef. 2. was named best cookbook of the year by The International Association of Culinary Professionals.com/martha. and Sara’s Secrets. to the Thanksgiving of my youth. but these days I’m inclined to season my veggies myself. Add the peas to the pan and cook just until hot. until it is well browned. Add the remaining 1 tablespoon of oil to the skillet and heat over high heat. combined with thinly sliced caramelized onion. November 23. plus many other acclaimed chefs. cookbook author. cover immediately and cook. add the onion and sauté. Cooking Live Primetime. This past June. For info & schedule go to siriusxm. but you’d be wrong. from Monday. season with salt and pepper to taste and serve. Pat the peas dry. INGREDIENTS Serves 4 1 package (10 ounces) frozen green peas. shaking the pan. Indeed. Remove to a bowl. for 30 seconds. Call in and ask Sara Moulton. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.

drain the excess liquid from the pot. November 23. Call in and ask Michel Nischan. Stir once or twice. grew up with a great appreciation for local agriculture and those who work the land. For info & schedule go to siriusxm. He translated these childhood values into a career as a James Beard Award-winning chef. An Ashoka Fellow. Tie the corners together to make a bouquet garni. peppercorns. and serve. Continue cooking over medium heat for 6 to 8 minutes. Reduce the heat to medium-low. garnish with parsley. As the son of displaced farmers. carrot. Bring to a boil over medium-high heat.Photo Credit: Bill Milne BY MICHEL NISCHAN B L AC K B A R L E Y A N D AU T U M N V E G E TA B L E S INGREDIENTS Serves 4-6 8 ounces uncooked black barley 1 small bunch of fresh thyme 2 bay leaves 1/4 teaspoon black peppercorns Grated zest of 1 orange 1/4 cup diced parsnip (1 small parsnip) 1/4 cup diced carrot (1 small carrot) 1/4 cup diced celery root (1 small root) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Flat-leaf parsley leaves. Transfer it to a large pot. 4. Stir to mix. for garnish DIRECTIONS 1. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. The Rodale Institute and The Center for Health and the Global Environment (Harvard Medical School). If necessary. Simmer very gently for 25 to 30 minutes. or until the vegetables are tender and the butter has melted. November 21 to Wednesday.com/martha. Add 4 cups of fresh water and the bouquet garni. Add the parsnip. Set aside to soak for 24 hours 2. Put the barley in a bowl. plus many other acclaimed chefs. Pour enough cold water over it to cover by about 1 inch. Michel Nischan. author and restaurateur. Pile thyme. and orange zest in the center of the cheesecloth. bay leaves. SIRIUSXM Channel 110 46 Photo Credit: Andre Baranawski . becoming a catalyst for change in the sustainable food movement. celery root and butter. 3. Lay an 8-inch by 8-inch double thickness of cheesecloth on a work surface. Michel serves on the Board of Trustees for the James Beard Foundation. Season to taste with salt and pepper. Drain the barley. from Monday. founder and president of Wholesome Wave. or until the barley is tender. CEO.

then scatter the sprigs of rosemary and thyme over the potatoes and roast the fingerlings until golden brown and tender. plus many other acclaimed chefs. 2. cloves separated. Serve hot. The celebrated restaurant holds three stars from the Michelin Guide. washed 2 heads garlic. November 23. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. For info & schedule go to siriusxm. Cut the fingerling potatoes in half and place them on a large rimmed baking sheet with the garlic cloves.com/martha. SIRIUSXM Channel 110 47 Photo Credit: Angie Mosier . your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. including Avec Eric (2010). Remove the pan from the oven and toss with butter. Lightly toss the potatoes to coat. Pellegrino World’s 50 Best Restaurants list. from Monday. a “29” food rating from the 2011 Zagat Guide.Photo Credit: Nigel Parry BY ERIC RIPERT R OA S T E D F I N G E R L I N G P OTATO E S with G a rlic. Eric is a regular guest judge on Bravo’s Top Chef. November 21 to Wednesday. unpeeled 1/4 cup olive oil Fine sea salt and freshly ground white pepper to taste 4 sprigs rosemary 4 sprigs thyme 3 tablespoons butter DIRECTIONS 1. Rosem a ry. 20 to 25 minutes. and has upheld a four-star review from The New York Times for over two decades. a n d Thym e INGREDIENTS Serves 8 3 to 3 1/2 pounds fingerling potatoes. Call in and ask Eric Ripert. 3. the highest of any restaurant in the city. Eric Ripert is the chef and co-owner of New York’s Le Bernardin. ranked 15 on the S. host of his own Emmy® Award-winning PBS TV series Avec Eric and the author of four cookbooks. Preheat the oven to 400 degrees.

and 4 tablespoons of the oil. Place a spoonful of the crushed beans next to the purée. In a large skillet. Keep warm. November 23. from Monday. November 21 to Wednesday. 5. Add 1/4 cup water and place in the oven for about 5 minutes or until tender. 6. Preheat the oven to 425 degrees. plus many other acclaimed chefs. set aside and keep warm. SIRIUSXM Channel 110 48 . Then flip the wedges and cook until they start to become well-browned. combine 1 tablespoon of the oil. Telepan. thyme. In a small saucepan over low heat warm the beans in their liquid. set aside.Photo Credit: Alan Batt BY BILL TELEPAN C A U L I F L O W E R W I T H S H E L L B E A N S A N D A N H E R B INGREDIENTS Serves 6 2 teaspoons chopped oregano 2 teaspoons chopped thyme 2 teaspoons chopped parsley 8 tablespoons extra-virgin olive oil 1 head cauliflower. 3. Cover the pan and cook over medium heat until cauliflower is tender. transfer to a blender and purée until smooth. drain and dry with a towel. 4. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Call in and ask Bill Telepan. 5 to 7 minutes. In a small bowl combine the oregano. Chop 2 of the cauliflower wedges into small pieces. sprinkle with salt. Place the beans in a mixing bowl and crush them with the back of a spoon or small pot. and the chopped cauliflower. Chill immediately in ice water for about 3 minutes. place the cauliflower purée in the center of 6 plates. cut in 8 wedges Kosher salt 1 cup mixed cooked beans with liquid reserved O I L DIRECTIONS 1. reserving the liquid. Add the cauliflower wedges and cook until well-browned on one side. Chef Bill Telepan’s eponymous restaurant. In a medium pot of lightly salted boiling water. Remove from heat. 1 tablespoon water. Place a wedge of cauliflower into the purée and finish with the herbed oil.com/martha. Stir in 1 tablespoon of the oil and 2 tablespoons of the bean liquid. Gilbert Le Coze at Le Bernardin. parsley. in 2004. heat the remaining 2 tablespoons of oil over high heat. Before opening his own restaurant. For info & schedule go to siriusxm. 2. about 15 minutes. cook the remaining 6 wedges of cauliflower for 5 minutes. and Alfred Portale at Gotham Bar & Grill. Inspired by Ingredients. 3 to 4 minutes. opened on the Upper West Side of New York in December of 2005. To finish the dish. following the release of his successful cookbook. Strain. Chef Telepan worked under Daniel Boulud at Le Cirque. In a 2-quart saucepan.

2. from Monday. Today.Photo Credit: Fabrizio Ferri Photo Credit: Jeffrey Prehn BY JONATHAN WAXMAN C R I S P INGREDIENTS Serves 4 P O T A T O E S B A R B U T O S T Y L E DIRECTIONS 1. SIRIUSXM Channel 110 49 . Remove and cool. A Great American Cook. Jonathan Waxman has graced such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in Los Angeles. add the extra-virgin olive oil and butter and then the potatoes. restaurateur and author. November 21 to Wednesday. Preheat the oven to 375 degrees. 4. 3. Stir occasionally until crispy and golden brown. 5. then leave in fridge overnight. His first cookbook. 6. was released in April of 2011. Serve hot. A successful chef. Wash and scrub potatoes. and roast in the oven for 40 minutes to an hour. cover with cold water. For info & schedule go to siriusxm. Place potatoes in a heavy skillet. was published in 2007 and his second book. November 23. 4 organic russet potatoes (3 1/2 pounds) 2 branches rosemary 3 cloves garlic 1/4 cup extra-virgin olive oil 3 ounces (6 tablespoons) sweet organic butter 1 tablespoon sea salt 2 tablespoons grated Parmesan Call in and ask Jonathan Waxman. sprinkled with the grated Parmesan. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. add the rosemary and garlic. Bring to a simmer and cook for about one hour or until the potatoes are al dente.com/martha. He participated in two seasons of Top Chef Masters on Bravo. Season lightly with sea salt. Italian My Way. Remove from the refrigerator and chunk with a fork until you have large bite-sized pieces. plus many other acclaimed chefs. Waxman is the chef and owner of Barbuto in Manhattan’s West Village. Place in a stockpot.

HarryandDavid. Gently tear the lettuce into bite-size pieces. it’s perfect for snacking and sharing. Harry & David has been growing extraordinary Royal Riviera® Pears for over 75 years in the Rogue Valley of Southern Oregon. the incomparable Moose Munch® snack. 2. November 23. Hosting guests this holiday season? Here’s an idea — the Harvest to Holidays gift basket from Harry & David. SIRIUSXM Channel 110 50 . whisk together the first five ingredients. and smooth texture.com/martha. Get your fresh fruit basket and more today. Gradually whisk in the walnut oil. 1 large or 2 small Royal Riviera® Pears. roasted pecans or roasted walnuts For the Dressing 2 or 3 tablespoons Champagne vinegar 1 tablespoon Dijon mustard 1 tablespoon honey (optional) 1/2 teaspoon sea salt 1 teaspoon freshly ground black pepper 3/4 cup walnut oil 1. and top with nuts. 2. from Monday. Generously drizzle the dressing over the salad. Chill for 20 minutes. this exclusive gift is available at www. and more. In a medium bowl. November 21 to Wednesday. Just in time for the holidays. Call in and ask your questions to many acclaimed chefs on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. For info & schedule go to siriusxm.com/HarvestToHolidays. washed and dried R I V I E R A ® P E A R V A L L E Y S A L A D DIRECTIONS 1. Top with fans of pear slices. sweetness. These pears are renowned for their unique flavor. cored and sliced 2/3 cup Rogue Creamery® or other blue cheese 2/3 cup Harry & David candied pecans. Harry & David has added many gourmet treats to their beautifully arranged gifts.com or call 800-547-3033.RECIPE AND PHOTO COURTESY OF HARRY & DAVID R O YA L R O G U E INGREDIENTS Serves 4 1 head butter lettuce. Filled with legendary Royal Riviera® Pears. Arrange on four chilled plates. perfect for any occasion.HarryandDavid. Evenly sprinkle blue cheese over the pears and lettuce. chocolate truffles. and serve immediately. Shop www. Over the years.

D E S S E R T S Butternut Squash Gingerbread by Tom Douglas Page 62 Photo Credit: Sarah Flotard SIRIUSXM Channel 110 .

lightly brush entire top of pie with egg wash. Using a 1 3/4inch fluted round cutter. Place filling in piecrust. and nutmeg in a large bowl. Refrigerate for 1 hour. cut into small pieces 1 large egg yolk 1 tablespoon heavy cream Fine sanding sugar. Serves 6 to 8. whisk together egg yolk and cream in a small bowl. working in a spiral from the outside in to the center. mounding it in the center. roll 1 disk of dough to 1/8 inch thick. Place rounds on a parchment-lined baking sheet. cut out about 70 rounds. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust. Toss together apples. flour. 4. Call in and ask Martha Stewart. Inc. Dot with butter. Overlapping disks of pâte brisée top a highly spiced apple pie. rerolling scraps if necessary. Martha Stewart Living® Omnimedia. Once the filling has been covered with rounds. Peel and core apples. SIRIUSXM Channel 110 52 . overlapping them slightly. 6.Photo Credit: David M. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Roll remaining disk of dough to 1/8 inch thick. All rights reserved. and refrigerate for 30 minutes. 2. for sprinkling Continued on next page. BY MARTHA STEWART W I T H INGREDIENTS S P I C E D F L U T E D A P P L E P I E R O U N D C U T O U T S DIRECTIONS 1. Arrange dough rounds over filling. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. sugars. lemon zest and juice.com/martha. Lightly brush edge of piecrust with egg wash. Fit into a 9-inch deep-dish pie plate. To make egg wash. from Monday. For info & schedule go to siriusxm. cinnamon. Russell Photo Credit: Matthew Hranek Copyright © 2011. On a lightly floured work surface. plus many other acclaimed chefs. Thinly slice half the apples. 3. salt. and cut remaining apples into 1-inch pieces. November 23. November 21 to Wednesday. Trim edges flush with rim. plus more for dusting 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 3 tablespoons cold unsalted butter. 5. makes an 8-inch tart Pâte Brisée (see recipe on next page) 4 pounds Granny Smith apples 1 tablespoon finely grated lemon zest 2 teaspoons fresh lemon juice 3/4 cup packed light-brown sugar 1/4 cup granulated sugar 1/4 cup all-purpose flour.

3. Tent with foil if crust browns too quickly. Reduce oven temperature to 375 degrees.marthastewart.com/martha. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. magazine publisher. A food processor yields the best results. and bake until crust begins to turn golden brown. Sprinkle top with sanding sugar. and bake until crust is golden brown and juices are bubbling. from Monday. For more visit www. about 25 minutes. 10 minutes more. chill the butter and the flour before using. Note: To ensure a flaky crust.Continued from previous page. She is also the host of The Martha Stewart Show. about 10 seconds. November 23. no longer than 30 seconds. and shape each into a disk. add ice water in a slow. salt. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Pulse flour. Let cool completely on a wire rack. but you can use a pastry cutter instead. As first seen in the November 2007 issue of Martha Stewart Living® magazine. work quickly so that the butter remains cold. plus many other acclaimed chefs. For info & schedule go to siriusxm.com. refrigerate at least 1 hour or overnight. Place pie on middle rack. is the leading provider of original “how-to” information. the Emmy® Award-winning television program now airing on Hallmark Channel. and pulse until coarse crumbs form. Add butter. With machine running. Preheat the oven to 400 degrees. Martha Stewart Living® Omnimedia. For the Pâte Brisée Makes enough for 1 double-crust or 2 single-crust 9-inch pies 2 3/4 cups all-purpose flour 1 1/2 teaspoons coarse salt 1 tablespoon granulated sugar 2 1/4 sticks (18 tablespoons) cold unsalted butter. SIRIUSXM Channel 110 53 . with racks in middle and lower positions. November 21 to Wednesday. Wrap in plastic. Call in and ask Martha Stewart. 2. and sugar in a food processor. Martha Stewart is a bestselling author. steady stream just until dough holds together and is not wet or sticky. Inc. Refrigerate pie for 1 hour. and business magnate. cut into 1/2-inch pieces 7 to 10 tablespoons ice water 1. Divide dough into two portions. Place a foil-lined baking sheet on lower rack to catch any juices. about 1 hour. 8. W I T H S P I C E D F L U T E D A P P L E P I E R O U N D C U T O U T S 7.

2. 6 to 8 minutes. following the manufacturer’s instructions.) Transfer purée to metal bowl. If a machine is not available. Stir well. Chop into 1/4-inch dice and toss with 2 tablespoons lemon juice. peel and core 3 pears. (At this stage. 5 to 8 minutes. either as a pre-dessert course or just as a lighter alternative to heavy pies and cakes. Transfer the syrup to a metal mixing bowl. covered. November 21 to Wednesday. After 1 hour.Photo Credit: David M. place the mixture in an 11-by-6-by-2 3/4-inch plastic container (this size container works best) in the freezer for 1 hour. stir with a fork. from Monday. and cook the mixture over medium-high heat. stirring every 30 minutes.com/martha. and set bowl over an ice bath. let chill over an ice bath or in refrigerator. Reduce the heat to medium low and cook. 12 to 18 minutes. Transfer to a medium saucepan. Transfer mixture to a food processor and process until smooth. Meanwhile. Combine sugar with 1 3/4 cups water in a medium saucepan. Combine chilled purée with syrup and 1/4 cup lemon juice. Russell BY MARTHA STEWART P E A R INGREDIENTS Serves 6 A N D C R A N B E R R Y DIRECTIONS S O R B E T This dessert is elegant enough to serve with Thanksgiving dinner. Add cranberries. until pears are very soft. about 4 hours. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. or place in the refrigerator to chill. SIRIUSXM Channel 110 54 . plus many other acclaimed chefs. Continue to freeze. about 30 minutes. November 23. stirring occasionally. until the sorbet has set and is completely frozen. Call in and ask Martha Stewart. 3. Continued on next page. until sugar has dissolved. 3/4 cup plus 2 tablespoons sugar 9 Comice or other green-skinned pears 1/2 cup freshly squeezed lemon juice 1/2 cup fresh or frozen cranberries 1. Cover and cook over medium heat until the juices are released. Transfer the mixture to an ice-cream machine and freeze. about 30 minutes. the purée may be passed through a fine strainer to get a smoother texture. For info & schedule go to siriusxm.

leaving the skin intact. For more visit www. scoop out as much flesh from the pears as possible. Brush the insides of the pears with the remaining 2 tablespoons lemon juice. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. from Monday. Serve immediately. Call in and ask Martha Stewart. As first seen in the November 1997 issue of Martha Stewart Living® magazine.com. November 21 to Wednesday.com/martha. P E A R A N D C R A N B E R R Y S O R B E T 4.marthastewart. magazine publisher. November 23. is the leading provider of original “how-to” information. Inc. plus many other acclaimed chefs. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.Continued from previous page. . The shells may be prepared 2 to 3 days ahead. and garnish with the pear tops. and cover. Using a melon baller. Martha Stewart is a bestselling author. Inc. and reserve the tops. make the serving shells. Place the pears and their tops in a large plastic container. and business magnate. fill frozen shells with sorbet. Martha Stewart Living® Omnimedia. transfer to the freezer for at least 2 hours. To serve. She is also the host of The Martha Stewart Show. SIRIUSXM Channel 110 55 Photo Credit: Reed Davis Copyright © 2011. the Emmy® Award-winning television program now airing on Hallmark Channel. Meanwhile. All rights reserved. For info & schedule go to siriusxm. Martha Stewart Living® Omnimedia. Cut the top inch from the 6 remaining pears.

She is also the host of The Martha Stewart Show. and gently smooth top. with rack in center. Make the crust: In a medium bowl. Turn off oven. sugar. November 23. Martha Stewart Living® Omnimedia. SIRIUSXM Channel 110 56 Photo Credit: Mikkel Vang Copyright © 2011. pulse graham crackers in a food processor until finely ground. 4.com/martha. Add pumpkin purée. Inc. Make the filling: With an electric mixer. press firmly into bottom of pan.BY MARTHA STEWART P U M P K I N INGREDIENTS For the Crust 1 1/4 cups graham-cracker crumbs (from 10 whole crackers) 1/4 cup sugar 4 tablespoons unsalted butter. mix in flour (do not overmix). mix cracker crumbs. Martha Stewart Living® Omnimedia. Assemble a 9-inch nonstick springform pan. beat cream cheese and sugar on low speed until smooth. Remove from oven. Unmold before serving. 10 to 12 minutes. 3. Add eggs one at a time. vanilla. be careful not to overmix the batter. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Russell . Or.com Call in and ask Martha Stewart. To prevent the top from cracking. substitute the same amount of packaged graham-cracker crumbs. and salt. from Monday. if you prefer. Bake 45 minutes. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. cool completely. let cheesecake stay in oven 2 hours more (without opening). mixing until each is incorporated before adding the next. plus many other acclaimed chefs. Bake until golden around edges. is the leading provider of original “how-to” information. 5. Photo Credit: David M. November 21 to Wednesday. Pour filling into springform. and do not open the oven door while the cake is baking or cooling inside the oven. the Emmy® Award-winning television program now airing on Hallmark Channel. 2. Inc. refrigerate until firm. For the Filling 4 packages (8 ounces each) bar cream cheese. Preheat the oven to 350 degrees. and butter until moistened. with the raised side of the bottom part facing up. reduce oven heat to 300 degrees. melted Note: To make the crumbs for the crust. room temperature C H E E S E C A K E DIRECTIONS 1. For more visit www. Transfer to oven. All rights reserved. For info & schedule go to siriusxm. magazine publisher. very soft 1 1/4 cups sugar 3 tablespoons all-purpose flour 1 cup canned pumpkin purée 2 tablespoons pumpkin-pie spice 1 tablespoon vanilla extract 1/2 teaspoon salt 4 large eggs. mix just until smooth. pie spice. Martha Stewart is a bestselling author. As first seen in the November 2004 issue of Everyday Food magazine. at least 4 hours. Place springform pan on a rimmed baking sheet. and business magnate.everydayfood. Cover with plastic wrap.

top with a dollop of whipped cream. nutmeg and pumpkin purée in a large bowl. INGREDIENTS 4 cups whole milk 2 1/4 cups heavy cream 8 large eggs 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 (15-ounce) can pumpkin purée 1/2 pound bread. 2. well-structured bread such as a day-old rustic French or Italian loaf or. granulated sugar. about 1 1/2 hours. Whip the 2 cups of cream and confectioners’ sugar together just until it forms soft mounds. Combine the milk. Ladle the pudding mixture into the loaf pan or ramekins and bake until set. Dona. November 23. she’ll debut a pilot on the Food Network and launch Donatella-branded appliances on a major home shopping network. 3. cinnamon. This fall. Anthos. Add the bread and stir to be sure all the bread is evenly moistened. Cover and let soak at least 4 hours or overnight in the refrigerator. Whisk until smooth. Donatella Arpaia’s first restaurant was the wildly successful Bellini. Butter a 9 by 5-inch loaf pan and dust with brown sugar. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. panettone. 1/4 cup cream. sliced thick and torn into large chunks Butter and brown sugar for preparing the pan 2 tablespoons confectioners’ sugar You’ll Need: one 9 x 5-inch loaf pan DIRECTIONS 1. at Christmastime. followed by such ventures as davidburke and donatella. For info & schedule go to siriusxm.com/martha. and Kefi in Manhattan. and EOS and bistro e in Miami. and serve warm. Donatella Cooks: Simple Food Made Glamorous was released in 2010. She is a guest judge on the Food Network’s Next Iron Chef and Iron Chef America and a contributor to NBC’s Today Show. just reduce the baking time to 40 minutes and place the ramekins on a baking sheet.Photo Credit: Caroline Owens BY DONATELLA ARPAIA P U M P K I N B R E A D P U D D I N G The beautiful thing about bread pudding is that it can’t fall like a soufflé or fail to set like a flan. You can bake it in individual ramekins if you prefer. from Monday. eggs. Preheat the oven to 275 degrees. cloves. SIRIUSXM Channel 110 57 Photo Credit: Anna Williams . It’s very forgiving. plus many other acclaimed chefs. November 21 to Wednesday. Call in and ask Donatella Arpaia. Cut the pudding in slices. which is perfect if you’re a baker like me who gets impatient with too much precision! I like to make this with a dense. Be sure to pole the pudding to see if any uncooked custard bubbles up from the bottom before removing it from the oven. Her first cookbook.

Brush the sides and bottom of a 3-inch-deep 9-inch springform pan with the olive oil. forming two concentric circles with 6 slices on the inside circle and 18 on the outside. Call in and ask Mario Batali. 6. 5. and the milk until the mixture is light and fluffy. Recipe courtesy of Molto Batali (ecco 2011). Peel and core the pears. Sprinkle the top of the cake with the remaining 1/4 cup ground hazelnuts. Add the eggs. November 23. or until the cake is golden brown on top and a toothpick inserted toward the center comes out clean. use a handheld electric mixer on medium-low to cream together the butter. In the summer of 2010. the baking powder. the salt. SIRIUSXM Channel 110 58 Photo Credit: Quentin Bacon . Arrange the pear slices on top of the batter. 3. one and a time.) 8. dust with the confectioners’ sugar. at room temperature 2 cups all-purpose flour 1/4 cup plus 1/4 cup ground hazelnuts 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 3 ripe Comice pears Grated zest and juice of 1 lemon 1/2 cup confectioners’ sugar 2. In a large bowl. His most recent. mix together the flour. until combined. beating until well incorporated. In a separate bowl. November 21 to Wednesday. a 50. 1/2 cup finely ground fresh breadcrumbs 12 tablespoons (1 1/2 sticks) unsalted butter. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. including Iron Chef America. and cut into slices to serve. Place the pears in a bowl. Add the dry ingredients to the wet. and dust with the fresh breadcrumbs. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011). Set the batter aside. Along with hosting a variety of television shows. plus many other acclaimed chefs. 9. Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca.000 square foot marketplace in New York City. with the stem end of each piece pointing toward the center. Babbo. Release the springform sides and place the cake on a platter. Remove from the oven and allow to cool for 20 minutes. and the cinnamon. Preheat the oven to 375 degrees. 1/4 cup of the hazelnuts. and mix with a wooden spoon for 1 minute. Mario and Joe opened Eataly. 1 1/4 cups of the sugar. (They will sink a bit. at room temperature 1 1/4 cups plus 1/4 cup sugar 2 teaspoons vanilla extract 5 tablespoons whole milk 5 large eggs. and toss with the remaining 1/4 cup sugar and the lemon zest and juice.Photo Credit: Melanie Dunea BY MARIO BATALI P E A R INGREDIENTS 2 tablespoons extra-virgin olive oil A N D H A Z E L N U T DIRECTIONS C A K E 1. about 3 minutes. Place the pan in the oven and bake for 1 1/2 hours. Pour the batter into the prepared springform pan. 4. from Monday. the vanilla. and slice each one into 8 even slices. For info & schedule go to siriusxm. 7. was released in October.com/martha. Mario is the author of eight cookbooks.

INGREDIENTS Serves 8 Makes one 9-inch pie For the Pie Crust: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 10 tablespoons unsalted butter. I began to think about what else might benefit from reduced maple syrup’s profound caramel sweetness. rice. the pastry chef at the White House and a good friend of mine (we wrote a cookbook together). and pulse until the mixture is just moist enough to hold together. and came up with pecan pie. roll out the pie crust to a 12-inch circle. Bake for 20 minutes. Form the dough into a ball.BY MELISSA CLARK S P I C E D M A P L E P E C A N W I T H S T A R A N I S E P I E I never thought to simmer down maple syrup until it turns thick. In a food processor. silkiest textured ice cream imaginable. which gives the smoothest. Freeze the crust for 15 minutes or refrigerate for 30 minutes. from Monday. Fold over any excess dough. Continued on next page. Refrigerate at least 1 hour before rolling out and baking (or up to a week. On a lightly floured surface. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. plus many other acclaimed chefs. chilled and cut into 1/2-inch pieces 2 to 5 tablespoons ice water DIRECTIONS Make the Crust 1. 2. briefly pulse together the flour and salt. and extremely maple-y until I made Bill Yosses’s maple ice cream recipe. Call in and ask Melissa Clark. remove the foil and weights and bake until pale golden. about 5 minutes more. or freeze for up to 4 months). November 23. then crimp as decoratively as you can manage.com/martha. Preheat the oven to 400 degrees. Transfer the crust to a 9-inch pie plate. I use pennies). with an intense maple flavor. Prick the crust all over with a fork. 4. reduces the syrup to eliminate as much of the water as possible. 3. After trying his amazing ice cream recipe. I decided to add a layer of complexity to the pie by infusing whole spices into the maple syrup while it was simmering. Cool on a rack until needed. Add the butter and pulse until the mixture forms lima bean–size pieces (three to five 1-second pulses). Add ice water 1 tablespoon at a time. viscous. I chose star anise because I thought the sharp. wrap with plastic. For info & schedule go to siriusxm. Yosses. Cover the pie with aluminum foil and fill with pie weights (you can use pennies. woodsy fennel flavor would add an unexpected nuance to the classic combination of maple and nuts. Then one Thanksgiving. November 21 to Wednesday. or dried beans for this. Color photography by Andrew Scrivani Photo Credit: Lucy Schaeffer . and flatten into a disc. SIRIUSXM Channel 110 59 From Cook This Now by Melissa Clark.

In a medium bowl. Spread the pecans out on a baking sheet and toast them in the oven until they start to smell nutty.com/martha. your pie will be even more maple-y. and star anise to a boil. S P I C E D M A P L E P E C A N W I T H S T A R A N I S E For the Filling: 1 cup maple syrup 1/2 cup Demerara or raw sugar 8 whole star anise 2 cups pecan halves 3 large eggs 4 tablespoons (1/2 stick) unsalted butter. and her latest book. Inc. 35 to 40 minutes. In a medium saucepan over medium-high heat. excellent. and salt. for serving Make the Filling P I E 1. Melissa Clark. Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make. richer flavor than the usual Grade A stuff. Published by Hyperion. Pour the filling into the crust and transfer to a rimmed baking sheet. bring the maple syrup. and the syrup measures 1 cup. While the syrup is infusing. Let cool to room temperature before serving with whipped crème fraîche. whisk together the syrup. Melissa Clark is a James Beard Foundation Award winner and columnist for the New York Times. November 23. all the sugar has dissolved. toast the nuts. Reduce to a simmer and cook until the mixture is very thick. For info & schedule go to siriusxm. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). melted 2 tablespoons dark aged rum 1/4 teaspoon kosher salt Whipped crème fraîche. from Monday. Preheat the oven to 325 degrees. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 15 to 20 minutes. 2. Remove the star anise from the syrup. Braise with Daniel Boulud. The Last Course with former Gramercy Tavern pastry chef Claudia Fleming. deep maple flavor. which has a fuller. All Rights Reserved. Available wherever books are sold. eggs. Remove from the heat and let sit for 1 hour for the anise to infuse. where she writes the enormously popular “A Good Appetite” Dining Section column. Notes/Tips If you can get Grade B maple syrup. 3. SIRIUSXM Channel 110 60 . That’s what I use. and adds chocolate. From Cook This Now by Melissa Clark. about 12 minutes. which never hurts anything. Bake until the pie is firm to the touch but jiggles slightly when moved. including In the Kitchen with a Good Appetite. Fold in the pecan halves. melted butter. Call in and ask Melissa Clark plus many other acclaimed chefs. Transfer to a wire rack to cool. Copyright © 2011. November 21 to Wednesday. sugar. rum. She has written 32 cookbooks.Continued from previous page.

If your hazelnuts are not skinned. dry place. or heat-proof spatula. registering 350 degrees on the candy thermometer. Gourmet and Food & Wine. New York Magazine. SIRIUSXM Channel 110 61 Photo Credit: Gina DePalma . 3. break it into small pieces and then chop it using a large chef’s knife. was published in October 2007. and then lightly grease the paper with nonstick cooking spray or butter. Using a large wooden spoon. you can skin them yourself easily. Let the brittle cool completely before breaking it into pieces and storing in an air-tight plastic container. Immediately turn off the heat and very carefully remove the candy thermometer. one stick) unsalted butter 1/4 cup light corn syrup 1/2 cup water 2 cups granulated sugar 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract *You will need roasted or blanched. Transfer the nuts to a clean dishtowel while they are still hot. Clip a candy thermometer to the side of the pan. Dolce Italiano: Desserts from The Babbo Kitchen. In a large. and then stir in the sugar. To prepare the brittle for a garnish or topping. from Monday. Line a 13 by 9-inch jelly roll pan with parchment or wax paper. metal slotted spoon. including The New York Times. Add the water. skinned hazelnuts for this recipe. breaking them into pieces by placing them on the counter and pressing down with a small saucepan. Chef DePalma has appeared on the Food Network and Martha Stewart Living®. Turn the mixture out onto the baking sheet and spread it towards the sides of the pan so that the nuts are in a single layer. James Beard Award-winning chef Gina DePalma has been the pastry chef of Babbo Ristorante e Enoteca since its opening in 1998. Keep in a cool. 2. You may need to repeat this process if some of the skins are stubborn. and roll them back and forth in the towel until the skins rub off. Continue to cook the mixture until it turns deep golden brown. The mixture will come to a boil.com/martha. and roast them in a hot oven (375 degrees) for 7 to 10 minutes. November 21 to Wednesday. toasted hazelnuts* 8 tablespoons (4 oz. Crush the hazelnuts. November 23. 4. and turn the heat up to medium-high. Her first cookbook. melt the butter and corn syrup together over low heat. and her work has been featured in numerous publications. Make sure that the caramel coats all of the nuts. heavy-bottomed saucepan. Call in and ask Gina DePalma. plus many other acclaimed chefs. stir in the salt and vanilla extract. or until the skins blister and crack. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. then stir in the hazelnuts. Place the nuts in a small bowl near the stove.Photo Credit: Institute of Culinary Education BY GINA DEPALMA H A Z E L N U T INGREDIENTS Nonstick cooking spray 2 cups skinned. B R I T T L E C rocc a n te d i N occio le DIRECTIONS 1. For info & schedule go to siriusxm. Place the hazelnuts in an even layer on a rimmed cookie sheet. 5.

plus many other acclaimed chefs. Remove from the oven and set aside. red kuri squash. Continued on next page. 2. then cut the squash in half lengthwise. Butternut squash has a thin skin which is easy to peel with a vegetable peeler. Using your fingers. Preheat the oven to 375 degrees. and scrape out the seeds and fibers with a spoon.Photo Credit: Tom Douglas BY TOM DOUGLAS B U T T E R N U T S Q U A S H G I N G E R B R E A D The thin wedges of squash that top this cake bake in a brown sugar and butter glaze until they’re candied and almost translucent. melt the butter with the brown sugar. Slice the squash into wedges about 1/3-inch thick. so you’ll be able to see them through the sugar topping when the cake is unmolded. Pour the butter-sugar mixture evenly into the cake pan. November 23. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Butter a 10 by 2-inch round cake pan and line the bottom with a circle of parchment paper. To prepare the squash topping. and place them on a lightly buttered baking sheet. cut the peel from the squash. from Monday. INGREDIENTS For the Squash Topping: 1 medium butternut squash (about 2 pounds) 1/2 cup (1 stick) unsalted butter. Set the prepared cake pan aside. turning the squash pieces over with a spatula halfway through the cooking time. Arrange the squash wedges in a decorative pattern (like the spokes of a wheel) over the bottom of the pan. Reduce the oven temperature to 350 degrees. For info & schedule go to siriusxm. plus a little more for buttering the pans 1 cup firmly packed brown sugar 1/2 cup coarsely chopped pecans DIRECTIONS 1. SIRIUSXM Channel 110 62 Photo Credit: Sarah Flotard . Or you could substitute peeled slices of sugar pumpkin. press down on the squash slices gently. November 21 to Wednesday. about 20 to 25 minutes. 4. Bake until tender when pierced with the tip of a knife. 3.com/martha. stirring until smooth. Sprinkle the pecans over the squash. You may have a few squash slices left over. Call in and ask Tom Douglas. If you use pears. trimming them to fit if necessary. In a small saucepan over medium heat. you won’t need to roast them first. or ripe pears for the butternut squash.

Remove the cake pan from the oven and allow it to cool on a rack for about 5 minutes. slice the cake into wedges and serve with dollops of whipped cream. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. then whisk in the butter. Palace Kitchen. alternating with the coffee mixture. molasses. To make the cake batter. plus many other acclaimed chefs. cover it loosely with a piece of foil. whisk together the coffee. then invert the whole thing. along with his wife and business partner. Etta’s. sweetened to taste with sugar Call in and ask Tom Douglas. Dahlia Bakery. Serious Pie (with two locations). run a thin knife around the cake to loosen it. 3. a catering business. Tom Douglas. He is the author of three cookbooks. soda. and beating with a wooden spoon or a rubber spatula until smooth. cinnamon and nutmeg in a bowl. November 23. If the cake is browning too quickly before it is done. from Monday. To unmold. 5. Ting Momo. about 50 to 60 minutes. 4. 2. 6. and I Love Crab Cakes. and an event space. Seatown Snack Bar. Cover the cake pan with an inverted plate. In a large bowl. Cool the cake to room temperature before slicing. Remove the pan and the cake should slide right out onto the plate. mix together the flour. November 21 to Wednesday. For info & schedule go to siriusxm. wrapped in plastic wrap. In another bowl. if there are any. Whipped cream. salt. Tom also runs a retail bakery. To the egg-butter mixture. melted and slightly cooled S Q U A S H G I N G E R B R E A D 1. Cuoco. stay moist for a day or two. owns ten of Seattle’s most exciting restaurants: Dahlia Lounge.com/martha.Continued from previous page. Jackie Cross. SIRIUSXM Channel 110 63 . Note: You can bake and unmold the cake early in the day and leave it at room temperature. Tom’s Big Dinners. and Brave Horse Tavern. add the dry ingredients in 2 batches. and ginger. Leftovers. Pour the batter into the prepared pan. lightly whisk together the eggs and granulated sugar. B U T T E R N U T For the Cake Batter 2 1/2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 cup hot strong coffee 1/2 cup molasses 2 teaspoons peeled and grated fresh ginger 2 large eggs 1 cup granulated sugar 1 cup (2 sticks) unsalted butter. Tom Douglas’ Seattle Kitchen. Place the cake pan on a baking sheet lined with foil because the brown sugar mixture may bubble over as the cake bakes. To serve. Lola. with two more in the works. Peel off the circle of parchment paper and replace any squash or pecans clinging to the paper. Bake at 350 degrees until a toothpick inserted in the center of the cake comes out clean.

BY DORIE GREENSPAN A L L . salt and ground ginger. cranberry. cored and finely chopped 1 cup cranberries. Or. nutmeg. Just before bringing the cake to the table.O N E Photo Credit: Alan Richardson H O L I D AY B U N DT C A K E Name your favorite it-tastes-like-Thanksgiving flavor. peeled. plus many other acclaimed chefs. and beat for 1 minute after each addition. (If you’ve got a silicone Bundt pan. SIRIUSXM Channel 110 64 . Transfer the cake to a rack and cool for 10 minutes before unmolding. Continued on next page. Beat in the vanilla. or with a hand mixer in a large bowl. stir in the cranberries and pecans. chopped apple and grated ginger. then cool to room temperature on the rack. at room temperature 1 cup sugar 1/2 cup (packed) light brown sugar 2 large eggs. cinnamon. With a rubber spatula. if you’re using it (not the grated ginger). 6. apples. from Monday. baking soda.to 10-inch (12-cup) Bundt pan. INGREDIENTS 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of salt 1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger) 1 1/4 sticks (10 tablespoons) unsalted butter. if using it — don’t be concerned if the mixture looks curdled. coarsely chopped Confectioners’ sugar. Whisk together the flour. dust it with confectioners’ sugar. mixing only until they are incorporated. there’s no need to butter it. Reduce the mixer speed to low and add the pumpkin. baking powder. Scrape the batter into the pan and smooth the top with the rubber spatula. Working with a stand mixer. 5. or until a thin knife inserted into the center of the cake comes out clean. 4. preferably fitted with a paddle attachment. add the dry ingredients. It’s essentially a one-bowl cake that bakes up ready to serve and ready for a crowd. for dusting DIRECTIONS 1. 2 Butter a 9. beat the butter and both sugars together at medium speed until light and fluffy. Still on low speed. at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups canned unsweetened pumpkin purée 1 large apple.com/martha. make a maple icing to drizzle down the cake’s sides (see Playing Around). For info & schedule go to siriusxm. and there’s no reason you can’t add it by mixing a little into some whipped cream and topping each serving with a fat spoonful. November 23. Like all Bundts. Call in and ask Dorie Greenspan.) Don’t place the pan on a baking sheet — you want the oven’s heat to circulate freely through the Bundt’s inner tube. and you’ll find it here: pumpkin. halved or coarsely chopped 1 cup pecans. November 21 to Wednesday. this one has convenience and generosity on its side. Bake for 60 to 70 minutes. nutmeg and ginger. The only thing that might be missing is maple syrup. 3. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Center a rack in the oven and preheat the oven to 350 degrees. pecans and the fall-winter spices cinnamon.I N . Add the eggs one at a time.

For brunch. Dorie Greenspan (Houghton Mifflin Harcourt. For info & schedule go to siriusxm.Continued from previous page. Let the icing set for a few minutes before serving. plus many other acclaimed chefs. until you have an icing that runs nicely off the tip of the spoon — you might need another 1/2 tablespoon syrup to get the consistency. 2006). Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of the spoon over it. from Monday. Photo Credit: Alan Richardson Recipe courtesy: Baking From My Home to Yours. a New York Times Bestseller. this cake doesn’t lend itself to being cut into dainty slices — and that’s just as well: you really want to get a mouthful. She and her son. Her most recent project. Storing Wrapped well. at which point it will be perfect for toasting. Dorie Greenspan is the James Beard Award-winning author of ten cookbooks — her latest is Around My French Table. November 23. Baking with Dorie. SIRIUSXM Channel 110 65 . Playing Around — Maple Syrup Icing To make a maple-flavored icing for the cake.I N . their online boutique. It needs no embellishments if you’re serving it as an afternoon treat. Stir in 2 tablespoons maple syrup. New York City and Paris. A L L . sift 6 tablespoons confectioners’ sugar into a bowl. are the cookie monsters behind CookieBar.com/martha. Add more maple syrup little by little. the better to appreciate the cake’s many flavors. toast the cake lightly and spread it with a little salted butter and/or a slick of pure maple syrup. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Call in and ask Dorie Greenspan. or freeze for up to 2 months. cranberries and nuts. Josh.O N E Serving H O L I D AY B U N DT C A K E Because of the apples. the cake will keep at room temperature for up to 5 days. November 21 to Wednesday. Dorie blogs about food of all kinds from her two home bases. is a step-by-step video baking course available as an iPad® app. but it is nice with softly whipped cream or a scoop of ice cream.

Mike Price completed an externship at the esteemed Symphony Café in NYC. Use the 2 tablespoons of water to rinse apple bowl and add to mix and mix well. Run a spatula around the edge of the pan and invert the cake onto the rack. Joey Campanaro. Bring all ingredients to a boil for 1 minute and pour over warm cake. salt and spices. In a medium bowl. Preheat the oven to 350 degrees. Let stand for 1 hour. which has received critical and popular acclaim.com/martha. A graduate of the Culinary Institute of America. In a large bowl with either an electric mixer or by hand. Add apples. opened Market Table in NYC’s West Village. 5. Bake until a cake tester inserted in the center of the cake comes out clean with some moist crumbs sticking to it. and also honed his skills at NYC’s The Harrison and The Water Club. beat together the egg and oil. to a wire rack set over a baking sheet or waxed paper. SIRIUSXM Channel 110 66 Photo Credit: Con Poulos . November 21 to Wednesday. combine apples and both sugars. Glaze while still warm. Call in and ask Mike Price. Add to egg mixture and beat well. Sift together the flour. In 2007. Drain off juice and save. 2. baking soda. nuts and raisins. Add vanilla and liquid from apples. 6. Transfer the cake. Pour into the prepared pan. from Monday.Photo Credit: Melanie Dunea BY MIKE PRICE G R A M M Y ’ S INGREDIENTS 2 cups diced unpeeled apples 3/4 cup granulated sugar 1/4 cup brown sugar 1 large egg 1 cup canola oil 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/ 4 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/8 teaspoon ground cloves 1/4 cup raisins 1/2 cup chopped nuts 2 tablespoons water Glaze. in the pan. plus many other acclaimed chefs. Grease and flour an 8-inch round cake pan. cool 20 minutes. 3. recipe follows For the Glaze: 1/2 stick (4 tablespoons) unsalted butter 1/2 cup brown sugar 2 tablespoons evaporated milk A P P L E DIRECTIONS C A K E 1. Mikey and his business partner. November 23. 4. Mix well. For info & schedule go to siriusxm. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.

combine the cooled apples and the plumped dried fruit. see recipe on next page 5 cups (about 10 large) organic Pippin or Granny Smith apples 6 tablespoons unsalted butter 1 cup sugar 1/4 cup plus 1 tablespoon Calvados 1 tablespoon brandy 2 tablespoons organic heavy cream 1/4 cup dried pitted prunes. stir to combine. Combine the chopped prunes. SIRIUSXM Channel 110 67 Photo Credit: Wolfgang Puck . core and quarter the apples. In 2 or 3 large skillets. Peel. Transfer to a sheet tray. chopped 1/4 cup dried apricots. Preheat the oven to 400 degrees. Warm the remaining 1/4 cup Calvados. arrange in the pans. Pour the Calvados over and let the fruit plump up. apricots. plus many other acclaimed chefs.Photo Credit: Amanda Marsalis BY WOLFGANG PUCK A P P L E INGREDIENTS Serves 8 For the Filling 1 recipe of Pâte Sucré (Sweet Dough). For info & schedule go to siriusxm. In a large bowl.com/martha. 10. lemon and orange zests. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 8. Spoon the filling into the prepared pie plate. from Monday. depending upon how many you use) and brown. Brush the latticework with egg white and sprinkle with the crystallized sugar. 7. November 21 to Wednesday. carefully transfer the 9-inch latticework circle and arrange on top of the filling. 2. Using a wide spatula. Call in and ask Wolfgang Puck. Pour in 1 tablespoon of Calvados and the brandy and cook until the alcohol burns off. and nutmeg. 3. melt the butter (2 or 3 tablespoons in each skillet. Bake 30 minutes. 5. Cool on a rack. 6. and figs in a small bowl. until the crust is golden brown. and mix well. The butter will have a slightly nutty aroma. Pour in the cream. 15 to 20 minutes. Divide the apples. turning often so that the apples cook evenly. Sprinkle in the sugar and over medium-high heat. sauté the apples until lightly caramelized and tender. Stir in the lemon juice. chopped 1 tablespoon lemon juice 2 teaspoons ground cinnamon 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1/2 teaspoon freshly grated nutmeg 1 cage-free egg white. very lightly whisked 1 1/2 tablespoons crystallized sugar P I E DIRECTIONS 1. Continued on next page. and coat with the butter. Cut into 1/4-inch slices. 4. cinnamon. chopped 1/4 cup dried figs. November 23. turn the oven down to 350 degrees and bake 35 to 40 minutes longer. 9. spread to cool.

Chill for 30 minutes. 8. or a pot cover as a guide. remove from the refrigerator 15 minutes before filling. lay a horizontal strip across. cut into small pieces 2 large cage-free egg yolks 1 or 2 tablespoons heavy cream P I E 1.Continued from previous page. 1/2-inch wide and 10 or 12 inches long. For info & schedule go to siriusxm. Scrape into the machine and process until a ball begins to form. 6. roll the smaller piece into a round. one a little larger than the other. refrigerate for a little while and then continue. Weave a lattice pattern by placing each of the remaining strips over and under horizontally. (Add the trimmings to the reserved dough. and large enough to overhang a 10-inch pie plate by about 1/2-inch. With a sharp knife or a pastry cutter. Wrap the larger piece in plastic wrap and reserve. combine the flour and sugar. either. etc. November 21 to Wednesday. Using a 9-inch cardboard round. In a food processor fitted with the steel blade. from Monday.to 1/4-inch thick. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Arrange the pastry in the pie plate and even the edges with a sharp knife. Tuck the overhang back under. Divide the pastry into two parts.) Call in and ask Wolfgang Puck. 7. For the next row. 1/8. Refrigerate just until firm. Inc. If it’s too soft. close to the first strip. a plate. On a lightly floured surface. Cut a piece of cardboard. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group. 3. Add the butter and process until the texture resembles fine meal. and return the turned-back strips to the original length. The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. cut the square of dough into twenty 1/2-inch-wide strips. If using a glass pie plate. Wrap it in plastic wrap and use as a guide. using the additional tablespoon of cream. 6. press down into a circle.) To weave. and Wolfgang Puck Worldwide. Lay 10 strips vertically on the back of a large baking pan. etc. 5. 3.) 4. 4. turn back every other strip of dough (1. about 1/4-inch thick.com/martha. Wolfgang Puck Catering. making a slightly thicker edging. roll out the reserved piece of dough to a 12-inch square. In a small bowl. 9. November 23. A P P L E For the Pâté Sucré (Sweet Dough) Makes enough for a double crust All-purpose flour for rolling 2 1/3 cups cake or pastry flour 1/3 cup sugar 1/2 pound unsalted butter. plus many other acclaimed chefs. Remove the dough from the machine. cut out a 9-inch circle of latticework and refrigerate on the baking pan until needed. 5. Wrap in plastic wrap and refrigerate for at least 1 hour. (Excess dough can be wrapped and refrigerated or frozen for future use. chilled. On a lightly floured surface. (It’s easier to weave if the dough is not too firm. alternate the strips that you turn back (2. and on a lightly floured surface.) and again place a horizontal strip across. For the Pie Crust 1. Repeat until all the strips are used. 2. whisk together the yolks and 1 tablespoon of the cream. but it can’t be too soft. 2.). leaving about a 1/2-inch overhang. 10. if necessary. He is a world-renowned master chef and restaurateur. SIRIUSXM Channel 110 68 . as close to the top as possible. leaving a small space between strips.

set aside. November 23. Grease an 8 by 8-inch baking pan. In a large mixing bowl. SIRIUSXM Channel 110 69 . Gently fold the whipped cream into the agave-cream cheese mixture. or can be refrigerated for up to 2 days. Beat with an electric mixer until stiff peaks form. Turn out of pan onto a cake plate when cooled. whisk together flour.com Call in and ask many acclaimed chefs your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. combine heavy cream and 1 tablespoon agave nectar. 2.chagave. cloves and salt.com/martha. Pour batter into prepared pan. apple sauce and eggs. low-glycemic liquid sweeteners made from the Blue Agave plants. In a separate bowl.75 ounces) Domino or C&H Organic Amber Agave Nectar (approximately 1 cup) 1/2 cup canola oil 1/2 cup apple sauce. oil.RECIPE AND PHOTO COURTESY DOMINO® AND C&H® AGAVE D O M I N O ® A N D C & H ® A G AV E H O L I D AY S P I C E C A K E Domino® and C&H® Organic Agave Nectars are delicious. cinnamon. Best if used immediately. Yields about 2 1/2 cups. using an electric mixer.dominoagave. Preheat the oven to 350 degrees. combine agave nectar. Cool cake in pan on a wire rack. 3. sweetened or unsweetened 2 large eggs. set aside. Add dry ingredients to wet ingredients and beat until well combined. November 21 to Wednesday. In a large bowl. 1. to add when cooking or for everyday sweetening at breakfast and in beverages. lightly beaten 2 cups whole wheat flour 1 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/3 cup buttermilk Domino® and C&H® Agave Cream Cheese Frosting (recipe follows) For the Agave Cream Cheese Frosting 2 packages (8 ounces each) bar cream cheese. beat cream cheese. from Monday. 1/2 cup agave nectar and vanilla extract until light and fluffy. Slowly add in buttermilk. 2. just until incorporated. room temperature 1/2 cup plus 1 tablespoon Domino® or C&H® Organic Light Agave Nectar 1 teaspoon vanilla extract 1 cup heavy cream ® ® DIRECTIONS 1. www. Bake for 35 to 38 minutes or until a toothpick inserted near the center comes out clean. In a separate bowl. The Agave Nectars are available in AMBER or LIGHT and are perfect for baking. baking soda.com or www. INGREDIENTS 1 bottle (11. ginger. Spread the Agave Cream Cheese Frosting over the top of the cake. For info & schedule go to siriusxm.

Photo Credit: Mikkel Vang H O L I D AY C O C K T A I L S . Inc.SIRIUSXM Channel 110 Copyright © 2004. Martha Stewart Living® Omnimedia.

3. Call in and ask Allen Katz. Add 1 1/2 ounces (3 tablespoons) chilled Prosecco and stir gently. Inc. SIRIUSXM Channel 110 71 . 2. 2. For info & schedule go to siriusxm. where he soon will make a variety of artisanal American Gins and Whiskeys. Photo Credit: Mikkel Vang BY ALLEN KATZ H O L I D AY INGREDIENTS Newton’s Apple 2 ounces (4 tablespoons) Knob Creek Bourbon 3/4 ounce (1 1/2 tablespoons) Thatcher’s Elderflower Liqueur 3/4 ounce (1 1/2 tablespoons) fresh Fuji apple juice 1/2 ounce (1 tablespoon) fresh lime juice 1 lime wheel 1 sprig fresh mint C O C K T A I L S DIRECTIONS 1. November 23. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Shake the first three ingredients over ice and strain into a highball glass filled with fresh ice. Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Sprits of New York.com/martha. He can be heard every Friday on Martha Stewart Living® Radio espousing the celebration of the American Cocktail on Living Today. He is also the co-founder of the New York Distilling Company in Williamsburg. November 21 to Wednesday. from Monday. plus many acclaimed chefs.Copyright © 2004. Garnish with a sprig of fresh mint. Martha Stewart Living® Omnimedia. Garnish with an orange twist. Shake ingredients over ice and strain into a collins glass filled with fresh ice. Brooklyn. Pilgrim Father’s Folly 1 1/2 ounces (3 tablespoons) Plymouth Gin 1 1/2 ounces (3 tablespoons) pink grapefruit juice 1/2 ounce (1 tablespoon) Thatcher’s Blood Orange Liqueur Mionetto Prosecco Orange twist 1.

S M A S H Seasonal flavors play a big role in my cocktails. 2 rounded cups of granulated sugar. lemon juice. from Monday. a native of Lyon. and half a grated nutmeg. then strain mixture into a clean.com/martha. the renowned three Michelin star Relais & Châteaux member. SIRIUSXM Channel 110 72 . 8 cinnamon sticks. sealed container. is today considered one of America’s leading culinary authorities.BY DANIEL BOULUD P U M P K I N INGREDIENTS 1 1/2ounces (3 tablespoons) Appleton Estate V/X rum 3/4 ounce (1 1/2 tablespoons) spice syrup* 1/2 ounce (1 tablespoon) lemon juice Ice cubes 1/2 ounce pumpkin purée 1 drop The Bitter Truth Jerry Thomas’ Own Decanter bitters 1 cinnamon stick 3 cloves *Spice syrup: In a medium saucepan. Garnish with cinnamon stick and cloves. DIRECTIONS 1. bring to a boil 2 cups of water. Can be kept refrigerated for up to 3 weeks. and rich Jamaican aged rum. 2. November 21 to Wednesday. Shake and strain into a rocks glass with a 2-inch-square ice cube. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. It’s like sipping autumn. Let steep in the refrigerator for a day. a drop of Bitter Truth. 8 cloves. plus many other acclaimed chefs. November 23. He is best known for the exquisitely refined yet warm and welcoming New York City restaurant DANIEL. In a shaker. stirring until the sugar has dissolved. combine liquid ingredients with ice. In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. Call in and ask Daniel Boulud. He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation. France. Daniel Boulud. and inspired by Thanksgiving. I blended pumpkin purée with house-made spice syrup. For info & schedule go to siriusxm.

E N T E R T A I N I N G & P L A N N I N G SIRIUSXM Channel 110 Photo Credit: Lisa Hubbard .

but not feed people for hours. It is such a breeze after that. Contact a local cooking school as a start. his lifestyle collection. He enjoys playing with his dog Harry and inventing new flavors of ice cream.BY ISAAC MIZRAHI THANKSG IV ING ENTE RTA INING T IP S Hire a waiter or bartender — it will save you loads of time and it’s worth every penny. ISAAC MIZRAHI LIVE! is available at QVC. and blah orange. My go-to hostess gift is a box of delicious sea salt caramels. November 23. from Monday. usually a delicious new ice cream. . I like to concentrate on Let your favorite bakery worry about the pies — that is what they are there for. And then if no one Have your coolest friend likes the dinner music…blame your friend! make a playlist Keep hors d’oeuvres simple. Thanksgiving color palette. Call in and ask Isaac Mizrahi. plus many acclaimed chefs.com. Bright orange. SIRIUSXM Channel 110 74 . .watchisaac.com/martha. dried figs — enough to compliment a cocktail. For info & schedule go to siriusxm. Switch up the . Who wouldn’t want those? Send guests home with a goody bag of some leftover turkey or freshly baked cookies. brown. It’s the only A few years ago I started hosting a way to go — otherwise you are just tied to the kitchen and not enjoying the day. pink. shards of Parmesan. A boring table = a boring dinner. Some roasted nuts. all oranges. For more information visit www. Stick to flowers in one color — all pinks. and yellow are so much fresher and more fun than green. potluck Thanksgiving one AMAZING dessert Mix and match place settings of similar colors. Isaac Mizrahi has been a designer for almost 30 years. November 21 to Wednesday. Currently. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.

. Check the temperature of the turkey at the thigh...... ... Our Thanksgiving planner eliminates guesswork. roll it out.. T H A N K S G I V I N G D AY . and freeze... and purchase all nonperishables.. . Make the cranberry sauce (optional). O N E D AY B E F O R E T H A N K S G I V I N G . . place them in a heat-proof bowl and set them at the back of the stove over simmering water.. etc...... ...Put the turkey in the oven.... fresh bread........ add them now... ............. you still have time.. Prepare the stuffing.... glasses... Make the vegetables and side dishes that require baking. . Remove the turkey from the refrigerator.. ... Floral centerpieces finish off a well-set table. .. T W O D AY S B E F O R E T H A N K S G I V I N G . .. plates.. 3:00 PM ..... basting it every half hour... which is the thickest part..... Content provided by marthastewart.. Closer to dinnertime........ Compose a shopping list......... such as casseroles.. 9:30 AM . then refrigerate them in a pot of cold water.. All rights reserved..... a couple of days in the refrigerator will give the flavors time to develop... do it now.. or assemble them today...... Prepare the serving pieces.. F O U R D AY S B E F O R E T H A N K S G I V I N G ... but leave out any raw eggs until you stuff the bird... if you’re buying a frozen turkey. ........ prepare the coffee..... Copyright © 2011 Martha Stewart Living® Omnimedia........... If using cloth napkins or tablecloths.. . flatware. .. .. or seafood.. and set the cubes out in a single layer on a baking sheet.... Make the mashed potatoes.. If your stuffing recipe calls for eggs.. Make the giblet stock for the gravy. . assemble and bake pies.... .. 4:00 PM . .. .. . ............ Homemade stuffing often calls for stale bread.... . E A R LY N O V E M B E R .... ensuring an enjoyable meal — even for the host.... so order flowers now............ Pick up the fresh turkey from the market... make the dough for the crust.. The turkey will need to sit for thirty minutes prior to carving. Defrost pie dough....Preheat the oven. 4:30 to 5:00 PM . but don’t wait until the last minute..... .... and stuff the turkey.. . check the temperature every fifteen minutes until the bird is done. remove the turkey from the oven.com.. Set the table tonight or first thing in the morning. Peel the potatoes..... . Inc..T H A N K S G I V I N G P L A N N E R Thanksgiving doesn’t have to be a frenzy of last-minute preparations.... . and reheat them tomorrow........... Remember: It’s best to allow four to five days for it to thaw... If you’re ordering a fresh turkey. allowing it to sit for ninety minutes to two hours at room temperature... If you’re baking pies for dessert. If the thermometer reads 180 degrees.. Start the coffee maker just before sitting down... .. lay it into pie plates. .. iron them now.. SIRIUSXM Channel 110 MARTHA STEWART LIVING ® IRIUS XM SATELLITE RADIO 75 ................ Choose a menu. cut and cube the bread now.... but do not brew it until about twenty minutes before it will be served.... Florists are busy this time of year.. and cook them right before dinner. Call everyone to the table... Wait until the day before Thanksgiving to buy salad greens.. Start defrosting the frozen turkey in the coldest part of the refrigerator. Take advantage of the break to make the gravy and any last-minute vegetables... If not.Chill the white wine. Whip the cream for the pie.......

M E N U S O U P S / S TA R T E R S S H O P P I N G L I S T T U R K E Y/ E N T R É E S SIDES/SALADS DESSERTS C O C K TA I L S SIRIUSXM Channel 110 MARTHA STEWART LIVING ® IRIUS XM SATELLITE RADIO 76 .

..............isaacmizrahiny.....com Rick Bayless ............. Martha Stewart Living® Radio Lisa Mantineo Thanksgiving Hotline & Cookbook Producer....galegand...............net Tom Douglas ........................com Donatella Arpaia ..........com Antonia Lofaso ................................................charliepalmer.................. www.www.www.......................... www.. SiriusXM Radio Cassie Carothers Deputy Editor for Digital Content..................kerryheffernan............. Production and Traffic............A C K N O W L E D G E M E N T S Many thanks to the following Martha Stewart Living® Radio and SiriusXM employees: Naomi Gabay Thanksgiving Hotline & Cookbook Producer.............cheffloydcardoz.............www..emerils..... Martha Stewart Living® Radio Lenny Fried Copy Editor...mariobatali............com Daniel Boulud ......................com Melissa Clark ..............com Michael Anthony.....com Allen Katz ...com Michel Nischan........... www.......com Charlie Palmer ...rickbayless...........com Jonathan Waxman ..com Mike Price .........................com Bill Telepan ..com Eric Ripert .......... www......................com ................. www....................doriegreenspan... www.....www...............ginadeplama........................barbutonyc................wolfgangpuck.......www.......................com Michael Lomonaco ..www...com Elizabeth Karmel ..................................com Isaac Mizrahi ....www..................danielnyc.com David Burke ............ SiriusXM Radio Salvatore Gargulio Creative Director........ www...southernwine........ SiriusXM Radio Sandra Gallagher Graphic Designer.girlsatthegrill....... Martha Stewart Living® Radio To find out more information about the 2011 Thanksgiving Hotline participants.......www........... SiriusXM Radio John Corrigan Senior Manager.......... MarthaStewart.......... www.............tomdouglas..........................................com Martha Stewart ...............com Floyd Cardoz ......donatellanyc.............com Amanda Freitag ..............gramercytavern.com Emeril Lagasse ........................michelnischan..maialinonyc.................chefantonia......net Gina DePalma .....www........markettablenyc..........com Sandra Gluck Recipe Editor.com Dorie Greenspan ..........com Kerry Heffernan....com Sara Moulton.le-bernardin............................... www...............www......porterhousenewyork.......................... www.........com Sunny Anderson ...........www......com Gale Gand ........www.....................trurestaurant.www. Martha Stewart Living® Radio Dominique Walker Broadcast Pricing & Planning Manager.........sunnyanderson.......................... Martha Stewart Living® Radio Jocelyn Santos Managing Editor..........marthastewart..............thelittleowlnyc...melissaclark...........www...........com HAPPY THANKSGIVING FROM MARTHA STEWART LIVING® RADIO AND SIRIUSXM! SIRIUSXM Channel 110 ...www.www...............................................www..... please visit their websites: Nick Anderer .......davidburke.. www.......www.........com Joey Campanaro ...com Mario Batali .......................saramoulton........amandafreitag........www.... www....................telepan-ny...............com Wolfgang Puck ......... www.....

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