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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.)
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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 .

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

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

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

your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Turn off the oven. combine the milk. stirring constantly. about 5 minutes. In a large saucepan. 2. Bake the gougères for 30 minutes. 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. November 21 to Wednesday. If needed. bring to a boil over moderately high heat. November 23. Cook the gougère dough. until the gougères are puffed and brown. butter. Add the eggs one at a time. SIRIUSXM Channel 110 8 . about 5-10 minutes. France. let the gougères rest in the oven for about 10 minutes longer. plus many other acclaimed chefs. Top each mound with 1 tablespoon of cheese. In all his restaurants you’ll find soulfully satisfying traces of the traditional cooking he grew up with on his family’s farm. 4. Line 2 baking sheets with parchment paper. rotating the pan halfway through. Call in and ask Daniel Boulud. from Monday. Serve warm or at room temperature. Preheat the oven to 350 degrees. until crisp on the outside but still steamy within. Drop the dough by 3-tablespoon mounds onto the baking sheets.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. until the dough cools slightly. Daniel Boulud. and salt. For info & schedule go to siriusxm. He is also a co-founder and Chairman of the Bocuse d’Or USA Foundation.com/martha. is today considered one of America’s leading culinary authorities. a native of Lyon. water. stirring occasionally. sprinkle with fleur de sel and pepper. He is best known for the exquisitely refined yet warm and welcoming New York City restaurant DANIEL. 3. Add the flour all at once with the Piment d’Espelette and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. stirring briskly between additions to thoroughly incorporate each egg. until the dough pulls away from the side of the pan and begins to form a film on the bottom. 2 inches apart. Remove the saucepan from the heat and let stand at room temperature. the renowned three Michelin star Relais & Châteaux member.

November 23. Drizzle the sunchokes with the olive oil. Remove the baking sheet from the oven and pour the sunchokes and walnuts into a serving bowl. and sprinkle the walnut halves all around them. Along with hosting a variety of television shows. 3.com/martha. scrubbing them lightly to remove any dirt. Joe Bastianich. 4. Pour the sunchokes onto a baking sheet. Bake in the oven. Mario and Joe opened Eataly. Mario Batali and his business partner. until the sunchokes are soft and fragrant. Mario is the author of eight cookbooks. Call in and ask Mario Batali. 2. was released in October.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. own nineteen restaurants across the country including their flagship New York City enoteca. Babbo. 5. including Iron Chef America. Recipe courtesy of Molto Batali (ecco 2011). from Monday. sprinkle with the salt and pepper.000 square foot marketplace in New York City. Cut them into quarters and place the quarters in a large mixing bowl. November 21 to Wednesday. and sage. a 50. Line a rimmed baking sheet with aluminum foil. Rinse the sunchokes under cold water. His most recent. SIRIUSXM Channel 110 9 Photo Credit: Quentin Bacon . plus many other acclaimed chefs. lemon juice. Molto Batali: Simple Family Meals from My Home to Yours (Ecco 2011). 6. Serve warm or at room temperature. In the summer of 2010. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 35 to 45 minutes. and toss with your hands to mix well. stirring once or twice. Preheat the oven to 400 degrees. Add the lemon zest. and stir to mix well. For info & schedule go to siriusxm.

For info & schedule go to siriusxm. and celery for 4 minutes or until the onions are translucent. Cook. for about 5 minutes or until the fat has rendered out of the meat.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. add the stock and bring it to a simmer. 4. carrots. onions.com/martha. Place the sausage meat in a large saucepan over medium heat. from Monday. Sauté the diced sweet potatoes. Call in and ask David Burke. Stir occasionally. Continued on next page. 2. November 23. 6. November 21 to Wednesday. SIRIUSXM Channel 110 10 Photo Credit: The Burke Group . Stir in the purée and turkey. 3. plus many other acclaimed chefs. 5. for about 15 minutes or until the mixture is chowder-like in consistency. Add a pinch of salt and pepper. When the mixture is blended. Serve hot. Drain off excess fat. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. stirring frequently. 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.

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

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

from Monday. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Top with a dollop of sour cream if desired. B E E R . the award-winning Texas barbecue restaurant and live music venue in Manhattan. add more sour cream at this point if the paté is a little dry or tastes a little salty. She is the executive chef of Hill Country Barbecue Market. SIRIUSXM Channel 110 13 . caper juice. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www.3/4 cup sour cream 2 large shallots.GirlsattheGrill. Serve on the cold side of room temperature on homemade melba toast (slice a loaf of French bread in small rounds. room temperature 1/2 . 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. 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. 3. plus many other acclaimed chefs. 2. 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. Add the shallots.com. Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. Taste once more before serving and adjust seasonings if necessary. Elizabeth has written three award-winning grilling and barbecue cookbooks. break fillets into pieces. Let chill for at least 3 hours or preferably overnight. Elizabeth Karmel is a nationally known grilling and barbecue expert. garlic and Tabasco.B R I N E D . For info & schedule go to siriusxm. Photo Credit: Jamie Tiampo Call in and ask Elizabeth Karmel. November 21 to Wednesday. November 23. While still warm. Brine and smoke catfish according to recipe. removing skin and any bones. Add cream cheese and mix well. Taste for seasoning. and the new Hill Country Chicken. Add 1/2 cup of the sour cream and mix well. including Soaked.com/martha. Adjust Tabasco and add freshly ground pepper to taste. capers.Continued from previous page. 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.

Continued on next page. Call in and ask Charlie Palmer. from Monday. 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. plus many other acclaimed chefs. Remove from the heat and whisk in the vinegar and mustard.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.com/martha. In a small skillet. SIRIUSXM Channel 110 14 . Season to taste with salt and white pepper. gently sweat the shallots in 2 tablespoons of the oil with a good pinch of salt. 2.Photos by: Bill Milne BY CHARLIE PALMER P R O S C I U T T O . your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. don’t cook them tender. just heat them through to release their flavor. then pour into a container with a tight-fitting lid and store in the refrigerator. November 21 to Wednesday. and cook just until it begins to bubble. Add the honey. November 23. For info & schedule go to siriusxm. then the remaining oil.

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

and also honed his skills at NYC’s The Harrison and The Water Club. Mike Price completed an externship at the esteemed Symphony Café in NYC. SIRIUSXM Channel 110 16 . 4. and pepper.com/martha. 8 to 10 minutes. Call in and ask Mike Price. 3. Combine crème fraiche. 2. adjust seasoning and consistency. Reserve. from Monday. 5. A graduate of the Culinary Institute of America. which has received critical and popular acclaim. but not the flesh. keep warm. Cut the tops off the pumpkins and hollow them out with a soup spoon making sure to remove the seeds. salt. opened Market Table in NYC’s West Village. In 2007. For info & schedule go to siriusxm. Simmer for 10 to 15 minutes. Add the pumpkin purée and nutmeg and stir to combine. cinnamon. Place on a baking sheet and toast until lightly crisped. nutmeg. and cook the onions over medium heat until lightly browned and tender. and allspice. Reserve. Bake 30 to 40 minutes or until tender. Ladle the hot soup into the roasted pumpkins. Reserve. Add a dollop of the spiced crème fraiche and top with the pumpernickel croutons. Place in a baking dish and drizzle with 1 tablespoon of olive oil and the maple syrup. November 23. November 21 to Wednesday. Joey Campanaro. In a medium sauce pot melt the butter. Mike and his business partner. plus many other acclaimed chefs. 5 to 7 minutes. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Leave the oven on. Add chicken stock and 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. Season with salt and pepper. season with salt and pepper. Dice pumpernickel into 1/2-inch pieces and toss with the remaining teaspoon of olive oil. Preheat the oven to 350 degrees.

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 .

Using kitchen twine. Cover turkey loosely with aluminum foil. 1 to 2 hours more. thawed if frozen. Before serving. Place turkey on roasting rack set in a large roasting pan.Photo Credit: Steven Freeman Photo Credit: David M. if necessary. Roast 1 hour. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. SIRIUSXM Channel 110 18 . 1 whole turkey (about 12 pounds). Preheat the oven to 350 degrees with rack in lowest position. from Monday. rinsed and patted dry (neck and giblets reserved.com/martha. and secure with skewers or trussing needles. and continue to roast turkey. 3. brushing with glaze 2 to 3 more times. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Rotate pan. Russell Photo Credit: John Kernick Copyright © 2011. 4. season with salt and pepper. Bend wing tips forward. Inc. Inc. magazine publisher. stir together sugar and mustard. In a small bowl. Add neck. until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees. increase heat to 400 degrees. Martha Stewart Living® Omnimedia. buy an inexpensive instant-read thermometer. Martha Stewart Living® Omnimedia. For more visit www. Remove foil. room temperature 1/2 cup packed light-brown sugar 1/4 cup spicy brown mustard 1. and business magnate. and 3 cups water to roasting pan. Loosely fill neck and large cavity with dressing. brush turkey with glaze. 2. Rub turkey all over with butter. Season inside of turkey with salt and pepper. She is also the host of The Martha Stewart Show. and roast the bird to the temperature specified in the recipe. and then baste with pan juices every 30 minutes. Cover turkey loosely with foil. Note: To ensure a juicy Thanksgiving turkey. and let rest at least 30 minutes (or up to 1 hour). remove dressing. is the leading provider of original “how-to” information. All rights reserved.com Call in and ask Martha Stewart. Martha Stewart is a bestselling author. fold skin over. November 23. giblets. until thermometer registers 165 degrees. 45 minutes to 1 hour more (tent with buttered foil if browning too quickly. reserve pan with drippings for gravy. Transfer turkey to a platter. and tuck under neck cavity. and carve. liver discarded) Coarse salt and ground pepper 4 cups Pecan Cornbread Dressing (see recipe on page 34) 2 tablespoons butter. As first seen in the November 2008 issue of Everyday Food magazine. November 21 to Wednesday. tie legs together securely. the Emmy® Award-winning television program now airing on Hallmark Channel. add more water if pan becomes dry). For info & schedule go to siriusxm.everydayfood. 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. plus many other acclaimed chefs.

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

and Bethlehem. Use the reserved honey mixture to drizzle over the hens before serving. Combine 4 tablespoons of the butter. and his latest series. From Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse. Position a rack in the center of the oven and preheat the oven to 500 degrees. Use some of the remaining portion to baste the tops of the hens well. Combine 1 teaspoon of the salt with 1 ⁄2 teaspoon of the black pepper. Season the hens with the remaining 3 teaspoons salt and 1 ⁄2 teaspoon pepper. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. If necessary. Courtesy of HarperCollins Publishers. 20 to 25 minutes. and set aside one portion. and spread one portion under the skin covering the breast of each hen. Discard the honey mixture used for basting. © 2009 by copyright MSLO. Pennsylvania. avoiding any bones. 5. November 21 to Wednesday. 6. Cooking with Emeril. November 23. Emeril’s Table. honey. Combine the lemon juice.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. inside and out. call-in radio program. and warm over low heat until heated through. and the lemon zest in a small bowl and use a fork to blend well. all rights reserved. from Monday. He has hosted over 2000 shows on the Food Network. For info & schedule go to siriusxm. Divide the honey mixture in half. plus many other acclaimed chefs.Photos by Steven Freeman BY EMERIL LAGASSE H O N E Y. Sizzling Skillets and other One-Pot Wonders. tent the hens with foil during the last few minutes of cooking to prevent over-browning. remove the dish from the oven and let them rest for about 5 minutes. Call in and ask Emeril Lagasse. Lagasse is the author of 16 cookbooks including his newest book. soy sauce. and arrange the hens breast side up in the prepared baking dish. Divide the mixture into 4 portions. Note: To check the temperature. the thyme. and the remaining 4 tablespoons butter in a small saucepan. Rinse the hens well. 4. When the hens reach an internal temperature of 165 degrees. and season the cavities of the hens. 2. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. Truss the hens. until they are nicely browned. Pat them dry with paper towels. under cool running water. basting the hens with the honey mixture about every 5 minutes. Transfer the baking dish to the oven and cook. In addition to his television presence. and set it aside.. Emeril has a live. 3. can be seen on Hallmark Channel. SIRIUSXM Channel 110 20 .com/martha. Inc. Line a large baking dish with aluminum foil. insert an instant-read thermometer in the thickest part of the breast. Las Vegas. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. fold the wing tips back and tuck them under. Orlando.

your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 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. 4. 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. Heat a medium sauté pan over medium-high heat. until the sausage has browned and the vegetables have softened. add 1⁄4 cup of the sage leaves and cook until they are brown and crisp. Preheat the oven to 350 degrees. half of the mozzarella. mascarpone. cinnamon. then add the cooled brown-butter-sage hazelnut mixture and mix thoroughly. For info & schedule go to siriusxm. combine the butternut squash with the extra-virgin olive oil. Remove and discard the thyme sprigs and bay leaf. When hot. Heat the butter in a small sauté pan over medium heat. sausage. and the remaining 1⁄2 teaspoon pepper and 1⁄2 teaspoon salt.com/martha. lightly beaten 1 pound whole-milk mozzarella cheese. from Monday. Set the squash aside.BY EMERIL LAGASSE B U T T E R N U T INGREDIENTS 3 pounds butternut squash. In a large mixing bowl. Mix well to combine. and set aside to cool. When the butter begins to bubble and brown. 1 to 1 1⁄2 minutes. apple. combine the ricotta. 3. thyme. Transfer the squash to a large baking sheet and cover with aluminum foil. Increase the oven temperature to 375 degrees. In a separate large mixing bowl. 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. 6. Remove from the heat. 2. SIRIUSXM Channel 110 21 . until cool. plus many other acclaimed chefs. Add the chopped hazelnuts and cook for another minute. Gently fold the squash into the vegetable-sausage mixture. and 1⁄2 teaspoon of the pepper and toss to coat the squash. November 21 to Wednesday. onion. bay leaf. Call in and ask Emeril Lagasse. Bake until the squash is tender. 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. November 23. heavy cream. add the olive oil. beaten eggs. transfer to a large mixing bowl. about 30 minutes. stirring occasionally. 5. 1⁄4 cup plus 1 tablespoon fresh sage leaves. and marjoram and cook for 8 to 10 minutes. fennel. Remove from the heat and set aside to cool. 1 teaspoon of the salt. covered.

November 23. and drizzle with the remaining 1⁄4 cup stock. © 2011 by copyright MSLO. Distribute the remaining half of the butternut squash mixture over the pasta. Photo Credit: Steven Freeman From Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse. but you can use any baking dish about 10 x 15 x 3 inches deep. Note: We used a lasagna pan. from Monday. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. and his latest series. Garnish with the remaining tablespoon of sage. undisturbed. Call in and ask Emeril Lagasse. Inc. Courtesy of HarperCollins Publishers. Cover the lasagna tightly with a piece of buttered foil and bake. For info & schedule go to siriusxm. Emeril has a live. sprinkle the top with 1⁄4 cup of the remaining ParmigianoReggiano. Orlando. 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. for 40 minutes. Remove the foil and continue to bake until the top is bubbly and golden brown. and cover with 4 pasta sheets.com/martha. 8. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. Lagasse is the author of 16 cookbooks including his newest book. He has hosted over 2000 shows on the Food Network. Cooking with Emeril. Emeril’s Table. which airs exclusively on Martha Stewart Living® Radio on SiriusXM. call-in radio program. can be seen on Hallmark Channel. about 15 minutes more. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. all rights reserved. sprinkle with 1⁄4 cup of the Parmigiano-Reggiano. drizzle 1⁄4 cup of the stock over the top. leaving a little space between sheets. Assemble the lasagna: Spread half of the butternut squash mixture in the bottom of the pan. November 21 to Wednesday. In addition to his television presence. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta. Pennsylvania. SIRIUSXM Channel 110 22 . Sizzling Skillets and other One-Pot Wonders. Top with the remaining grated mozzarella and 1⁄4 cup Parmigiano-Reggiano.Continued from previous page. plus many other acclaimed chefs. Let the lasagna stand for 15 to 20 minutes before serving. and Bethlehem. Las Vegas..

and sprinkle with salt and pepper. Remove and knead by hand for 3 minutes. 2. Make the Ravioli Dough 1. you’ll need twice that amount in raw product.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. 4. 3. Keep in mind that in order to yield 42 ounces of purée. For info & schedule go to siriusxm. 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. naturally sweet purée. cut out the agnolotti to be 1 3/4 inches long. and place in a food processor to create the purée. Transfer to a piping bag and set aside in the refrigerator. In a KitchenAid or motorized mixer. parchment-lined sheet pan and cover with foil. 4. Wrap in plastic wrap and set aside for 1 hour to rest. Place cut side down on an oiled.com/martha. When cool enough to handle. combine all the filling ingredients. 2. Bake 45 minutes or until tender. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. plus many other acclaimed chefs. You should have 5 1/3 cups of purée. 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. Fold over the dough and use your fingers to seal off sections of filling in 1 3/4-inch lengths. Mix for several minutes or until the dough begins to cleanly pull away from the sides of the bowl. scoop out the insides with a large spoon. 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. Call in and ask Nick Anderer. Preheat the oven to 400 degrees. stirring until the ricotta is fully incorporated. roll the pasta until you can see your hand through the dough. Brush cut side of the squash with olive oil. 5 1/4 pounds Delicata squash. form one long tube of filling along the length of the dough. 3. SIRIUSXM Channel 110 23 . Using a mechanized pasta roller (KitchenAid has an attachment). DIRECTIONS Make the Filling 1. from Monday. Using a piping bag. 5. Using a ruffled cutter. In a large bowl with a spatula. then lightly brush with a moistened brush. but Delicata squash makes a beautiful. November 21 to Wednesday. November 23.

Prior to Maialino. Maialino has been named Top Newcomer by Zagat and Esquire Magazine. the top-rated Roman trattoria located in the Gramercy Park Hotel.Continued from previous page. Add the butter and sage. Sprinkle with pecorino and serve. 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. three-star reviews from New York Magazine and the New York Post and a four-star review from Time Out NY. For info & schedule go to siriusxm. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 2. 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. 3. Nick Anderer is the executive chef of Maialino. 4. it will sizzle aggressively and stop browning. Once it becomes dark brown. Anderer was at Babbo with Mario Batali and Gina DePalma. 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. remove from heat for 30 seconds and carefully (away from any flame) add the freshly squeezed juice of 1 lemon to the butter.com/martha. and received a glowing two-star review from The New York Times. garnishing with a light drizzle of Aceto Balsamico Tradizionale. November 23. the butter should sizzle and the sage should begin to turn brown. add to the sauté pan and simmer together for 1 minute. Since opening. from Monday. November 21 to Wednesday. 24 . plus many other acclaimed chefs. Bring a large pot of salted water to a boil.

For info & schedule go to siriusxm. from Monday. November 23. Cool completely. SIRIUSXM Channel 110 25 Photo Credit: Sunny Anderson . November 21 to Wednesday. sage. Refrigerate for 2 days. Place turkey drumsticks in a plastic bag (2 can fit into a gallon bag if you try. sugar. lemon. In a medium saucepan stir together the water. but one per bag is easiest) and evenly distribute the brine. Continued on next page. 2. sage. and thyme. lemon.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. garlic. pat dry. Call in and ask Sunny Anderson. 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. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. plus many other acclaimed chefs. salt. and thyme. quartered 2 cloves garlic. Remove from the brine.com/martha. 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.

Serve with Sunny’s Quick Cranberry Salsa. Place all ingredients in a food processor and blend until everything is broken down. SIRIUSXM Channel 110 26 . cayenne pepper. Sunny currently hosts the popular Food Network series Cooking for Real. peeled 1/4 cup orange juice 2 tablespoons lime juice (2 limes) 3 tablespoons sugar Salt to taste 1.Continued from previous page. thawed 1/4 red onion 1 jalapeno. 2. heat several inches of oil to 375 degrees. Toss legs in flour mixture then place on a wire rack set over a baking sheet and let stand 1 hour. and several grinds of black pepper. 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. stem removed. she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market. plus many other acclaimed chefs. salt. November 21 to Wednesday. cooking side by side Chef Emeril Lagasse. Shake off excess flour. garlic powder. Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live. from Monday. Call in and ask Sunny Anderson. then lower turkey in oil. For Sunny’s Quick Cranberry Salsa: Makes 3 cups 2 1/2 cups (12 ounces) fresh or frozen cranberries. seeds left in 1 clove garlic.com/martha. but 4 minutes per pound of meat works. In a large saucepan. where she combines her approach to classic comfort foods with her passion for unique flavors inspired by her many travels. In 2007. Check for an internal temperature of 165 degrees. Pour into a bowl and refrigerate for 30 minutes before serving. In a large brown bag or bowl combine flour. recipe follows. Toss in the flour again and allow to rest another hour. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. November 23. Frying time varies. For info & schedule go to siriusxm. making sure to fry in batches to maintain the temperature.

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

Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca. November 23.000 square foot marketplace in New York City. 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). plus many other acclaimed chefs. Mario and Joe opened Eataly. SIRIUSXM Channel 110 28 Photo Credit: Quentin Bacon . a 50. preheat the oven to 425 degrees. Rub the marinade over it. from Monday. 3. Reduce the oven temperature to 400 degrees. shallow. clementines. 2 tablespoons black pepper. 5. and transfer it to a roasting pan. and refrigerate for at least 12 hours (up to 36 hours).Photo Credit: Melanie Dunea BY MARIO BATALI I N INGREDIENTS 1/2 cup grapefruit juice 4 clementines. rosemary. November 21 to Wednesday. garlic. roughly 1 hour and 25 minutes for a large roast. reserving the marinade. Babbo. halved 1 cup dry white wine 3 garlic cloves. rolled and tied by your butcher Coarse (kosher) salt Call in and ask Mario Batali. wine. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Place the pan in the oven and roast for 20 minutes.) 8. Recipe courtesy of Molto Batali (ecco 2011). His most recent. and the oil in a blender or processor. and turn the lamb to coat it on all sides. Combine the grapefruit juice. Rub the reserved marinade over the lamb. Remove the lamb from the marinade. (It may be only 45 minutes for a small one. 4. Season the lamb aggressively with salt and pepper. For info & schedule go to siriusxm. 6. and add 1 cup of water to the roasting pan. so be careful and check the temperature after 45 minutes in any case. was released in October. nonreactive dish or pan. In the summer of 2010. Place the lamb in a large. Meanwhile. and continue roasting until an instant-read thermometer registers 130 degrees for medium-rare. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011).com/martha. 7. Remove the pan from the oven and allow the lamb to rest for 20 minutes before carving. Along with hosting a variety of television shows. 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. and let it stand at room temperature for 45 minutes. including Iron Chef America. Mario is the author of eight cookbooks. and pulse until the mixture forms a rough paste. Cover. 2.

Set aside to cool. Set aside. For info & schedule go to siriusxm. Bake for 45 minutes. Reserve the drippings. Prum Wehlener Uhr Kabinett Riesling from Mosel-Saar-Ruwer) 4 carrots. peeled and chopped 1 cup dried figs. Jos. has received acclaim from critics and guests alike. Heavily season the remaining turkey meat with salt and white pepper. 2. 6. Preheat the oven to 400 degrees. Combine the roasted vegetables mixture with the toasted bread in a large bowl. 9.com/martha. peeled 2 heads celery 2 large celery roots. figs. Soak the cheesecloth in the wine and butter mixture. Debone the entire turkey and separate into parts. Add only the offal cuts of the turkey and saute until lightly browned and cooked through. Melt 1 pound butter and toss with vegetable and bread mixture. 30 to 45 minutes. including a two-star review from The New York Times. Melt 1/2 cup (8 tablespoons) butter in a large sauté pan over mediumhigh heat. Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes. add the Madeira and deglaze the pan. Wrap the seasoned meat in the soaked cheesecloth. divided 3 bottles Riesling (recommended: 2003 Joh. Transfer to a large baking dish and add enough chicken stock to cover the mixture. remaining 3/4 pound butter. and celery root so that they are all about the same size. Refresh everything with chopped fresh herbs. Reserve stuffing and keep warm. Cut the bread into 1-inch cubes. and reserve. chicken stock and stir constantly until smooth. Hold the roasted turkey at room temperature for 12 minutes before slicing. Spread out on sheet pans and toast in the oven until golden. The Little Owl. chop into pieces. Cook until thickened. He has appeared on everything from Iron Chef America to the Today Show and the Martha Stewart Show. When the gravy has reached a sufficient viscosity. chopped 2 bunches fresh parsley leaves. Set aside. Joey Campanaro was raised in an Italian-American household in Philadelphia where the food of his childhood inspired him to make cooking his vocation. November 23. Melt 3 pounds of the butter and combine with Riesling. Roast at 400 degrees for 25 minutes. celery. about 10 minutes. 5. 7. 4. to taste. peeled 4 heads garlic. bay leaves. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. November 21 to Wednesday. strain and add the cooked. and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. rough chopped 1/2 cup olive oil. Toss vegetables with garlic. Reserve all of the offal cuts separately. SIRIUSXM Channel 110 29 . including the liver.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. onions. 3. Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees. Slice turkey and serve with stuffing on side and gravy over top. from Monday. peeled 4 onions. When lightly browned. Add turkey drippings. chopped offal cuts to the gravy. 8. Medium dice the carrots. Toast the flour in a large saucepan until rust in color. plus many other acclaimed chefs. Call in and ask Joey Campanaro. chopped Special Equipment: 10 feet of cheesecloth DIRECTIONS 1. stems removed. His restaurant. 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.

from Monday. This process will take 12 to 15 minutes to create a golden brown crispy skin. SIRIUSXM Channel 110 30 . Heat a large shallow sauté pan (or two depending on the size) over high heat. For info & schedule go to siriusxm. thinly sliced 1 teaspoon rosemary. finely chopped 2 confit duck legs. Turn the heat down to medium-low and continue to cook on the skin side. Periodically remove some of the duck fat from the pan.com/martha. Continued on next page. November 23.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. 2. Call in and ask Amanda Freitag. With tongs turn the duck over and continue cooking to your desired temperature (I suggest medium). skin scored 1 tablespoon aged balsamic vinegar 1. let sit and do not move until some of the fat renders out. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Season the duck breast with salt and pepper on both sides and place carefully into the hot pan. plus many other acclaimed chefs. 3. Spoon the spaetzle alongside the sliced duck breast and drizzle with aged balsamic and serve. Remove from pan and let rest for 4 minutes and then slice into thin slices and place on the plate. shredded 2 tablespoons finely chopped fresh parsley 4 Long Island Pekin Duck breasts. November 21 to Wednesday. skin-on sunchokes (Jerusalem artichokes) 2 garlic cloves. skin side down.

your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. bring 1 gallon of water to a boil and add the remaining 2 tablespoons of salt. plus many other acclaimed chefs. Repeat with the remaining batter.Continued from previous page. served as a judge on the Food Network series Chopped. add the spaetzle and the shredded duck confit. toss and serve.com/martha. add the parsley. Cover and let rest for 30 minutes. and most recently can also be seen as a chef contributor on the Cooking Channel series Unique Eats. Combine the wet and dry ingredients until a smooth batter forms. Call in and ask Amanda Freitag. November 23. Now after almost 20 years of being a groundbreaking. She has battled Bobby Flay on Iron Chef America. 2. Toss the spaetzle in the oil to prevent sticking. In a large bowl. In a separate bowl. For info & schedule go to siriusxm. whisk the flour and 1/2 teaspoon salt together and create a well in the middle. In a large skillet. 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. Amanda Freitag is the former executive chef of The Harrison. When the spaetzle floats (after about 1 minute). November 21 to Wednesday. the rosemary and the remaining 1 tablespoon of butter. Remove from the heat. until browned. 3. highly acclaimed female chef in New York City. whisk together the eggs. heat 2 tablespoons of the butter over medium-high heat. from Monday. When the butter foams. Add the sunchokes and cook. Amanda is proud to be working on her passion project. SIRIUSXM Channel 110 31 . remove with a strainer and transfer to the bowl with the oil. stirring. Place a colander or spaetzle-maker over the water and begin to pass the dough through the holes into the water. a restaurant of her own. In a large pot. Add the garlic. cook over medium-high heat until the duck and the spaetzle crisp and turn golden brown. milk and nutmeg and pour into the well. Place the olive oil in a large bowl. a New York City Restaurant.

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

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 .

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

cut a large X into the shell of each chestnut on one side. Cook. November 21 to Wednesday. Remove from oven. inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets. Melt butter and oil in a large saute pan set over medium-high heat. 16 to 18 minutes. and serve. is the leading provider of original “how-to” information. Photo Credit: David M. plus many other acclaimed chefs. Using a paring knife or a chestnut knife. November 23. Add brussels sprouts. keeping chestnuts whole if possible. Set chestnuts aside. Russell . gently stirring occasionally.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. until liquid has been reduced to a syrup.com/martha. 4 to 5 minutes. until brussels sprouts are tender and spotted deep brown. 20 to 25 minutes. until golden. Inc. Call in and ask Martha Stewart. the Emmy® Award-winning television program now airing on Hallmark Channel. Preheat the oven to 400 degrees. magazine publisher. peel one at a time.marthastewart. 2. stirring occasionally. INGREDIENTS Serves 8 3/4 pound fresh chestnuts 2 tablespoons unsalted butter 1 tablespoon olive oil 2 pounds brussels sprouts. For more visit www. 3. Add vinegar. 4. She is also the host of The Martha Stewart Show. from Monday. Martha Stewart Living® Omnimedia. Cook. Immediately remove and discard shells. All rights reserved. cut side up. sugar. Cook. 20 to 25 minutes. stirring occasionally.com. and turkey stock. Transfer to a serving dish. Martha Stewart Living® Omnimedia. Arrange on a baking pan in a single layer. 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. holding in a clean kitchen towel. Martha Stewart is a bestselling author. Chestnuts are easiest to peel while hot. Add roasted chestnuts. As first seen in the November 1998 issue of Martha Stewart Living® magazine. skimmed of fat DIRECTIONS 1. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Roast until flesh is tender. Inc. season with salt and pepper. and business magnate. SIRIUSXM Channel 110 35 Photo Credit: Joseph Scafuro Copyright © 2011. For info & schedule go to siriusxm.

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

water.BY EMERIL LAGASSE E M E R I L’ S INGREDIENTS Serves 4-6 3 to 4 small red and/or golden beets. place the beets. and 1/8 teaspoon of the pepper. 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. Fold the opposite side of the foil over to cover the beets. 6. 1/4 teaspoon freshly ground black pepper. using a paper towel. Place the dandelion greens and the chard in a large bowl. about 45 minutes. SIRIUSXM Channel 110 37 . your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. and stir in the walnuts and tarragon. Place the packet on a baking sheet. Preheat the oven to 350 degrees. washed 1/2 cup plus 2 tablespoons olive oil 3 tablespoons water 1/2 teaspoon salt. remaining 1/4 teaspoon salt. Pour 2 tablespoons (or more to taste) of the dressing over the greens. gently rub off the skin. Banyuls vinegar has a sweet and nutty flavor. Continued on next page. 2 tablespoons olive oil. and season with a pinch of salt and pepper. Combine the vinegar. When the beets are cool enough to handle. For info & schedule go to siriusxm. Banyuls vinegar can be found in specialty markets. leaves rinsed and cut into bite-size pieces (about 6 cups or 6 ounces of greens) 1 bunch rainbow chard. On one half of the square. (The beets are done when a paring knife is easily inserted into the middle. and cook until the beets are tender. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one). If desired. unopened. from Monday. steady stream. shallot. Note: Banyuls vinegar is made from Banyuls wine. for about 10 minutes. toss the sliced beets in 1 tablespoon of the dressing. and seal all the edges tightly to form a packet. 4. and set aside. stems removed. and remaining 1/8 teaspoon pepper in a blender. transfer it to the oven. honey. 5. and season with a pinch of salt and pepper. 1/4 teaspoon of the salt. add the remaining oil in a slow. stems removed. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute.com/martha. which is a fortified wine from southern France and is considered to be the French version of port. and garnish with the sliced beets and the Cheese Crisps. Cut a piece of aluminum foil about 12 inches square. leaves rinsed and cut into bite-size pieces Cheese Crisps (see recipe on next page) Call in and ask Emeril Lagasse. Transfer the dressing to a mixing bowl. tops removed. spoon more dressing over each salad. which is generally thought to be milder than red wine vinegar or balsamic vinegar. Toss to coat. Divide the greens among four to six serving plates. While the blender is still running. and mix well. Remove the beets from the foil packet. In a separate mixing bowl. 2. November 21 to Wednesday. November 23. 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 many other acclaimed chefs. blending until the vinaigrette is emulsified. 3.) Remove the packet from the oven and set it aside. mustard.

2. from Monday. Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano. Emeril has a live.Continued from previous page. Line a baking sheet with a Silpat. Las Vegas. Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans. Inc. Remove from the oven and set aside to cool on the baking sheet. plus many other acclaimed chefs. Cooking with Emeril. SIRIUSXM Channel 110 38 Photo Credit: Steven Freeman . He has hosted over 2000 shows on the Food Network. or parchment paper. Use the crisps as a garnish for soups and salads. and Asiago. can be seen on Hallmark Channel. Orlando. call-in radio program. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown. Emeril’s Table.com/martha. and Bethlehem. which airs exclusively on Martha Stewart Living® Radio on SiriusXM.. For info & schedule go to siriusxm. In addition to his television presence. and his latest series. 3/4 cup shredded hard sheep’s milk cheese. They make easy snacks that can be spiced up with dried herbs and spices. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with cocktails. such as Bianco Sardo. November 23. Call in and ask Emeril Lagasse. about 7 minutes. 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. Spacing them 1 to 2 inches apart. Preheat the oven to 350 degrees. Pennsylvania. November 21 to Wednesday. From Farm to Fork by Emeril Lagasse. © 2010 by copyright MSLO. all rights reserved. Lagasse is the author of 16 cookbooks including his newest book Sizzling Skillets and other One-Pot Wonders. Montasio. 3. Courtesy of HarperCollins Publishers. place 1-tablespoon mounds of the cheese on the Silpat.

a pinch of salt and a grind or two of pepper. paprika. Return to the oven for 15 minutes. cooking side by side Chef Emeril Lagasse. Sunny Anderson debuted on Food Network in 2005 as a special guest on Emeril Live. lemon zest. a pinch of salt and a grind or two of pepper. November 23. paprika. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. brown sugar. where she combines her approach to classic comfort foods with her passion for unique flavors inspired by her many travels. walnuts. November 21 to Wednesday. set aside. SIRIUSXM Channel 110 39 Photo Credit: Sunny Anderson . 4. she co-hosted Food Network’s series of specials Gotta Get It uncovering the latest and greatest food gadgets and gizmos on the market. In 2007. stir and fold the nuts into the bacon. Spread out on a rimmed non-stick baking sheet and cook until almost done and sugar is bubbling.com/martha. Sunny currently hosts the popular Food Network series Cooking for Real. Serve warm or allow to cool. In a small bowl combine bacon. then break apart. from Monday. stirring and spreading again halfway through.Photo Courtesy of Food Network BY SUNNY ANDERSON S P I C Y . 3. Preheat the oven to 350 degrees. 8 to 10 minutes. With a spatula. Remove from the oven and pour nut mixture onto the baking sheet. pumpkin pie spice. Stir until everything is coated. For info & schedule go to siriusxm. brown sugar.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. Call in and ask Sunny Anderson. plus many other acclaimed chefs. spread everything out on the sheet again. In a small bowl combine pecans. 2. maple syrup.

000 square foot marketplace in New York City. Peel the pumpkin and remove the seeds. Mario is the author of eight cookbooks. spoon the fonduta onto a warmed platter. November 23. Cut the pumpkin into 2-inch cubes and place them in a mixing bowl. including Iron Chef America. 7. For info & schedule go to siriusxm. turning them occasionally. Then add the nutmeg. November 21 to Wednesday. and then arrange the pumpkin pieces over it. Mario and Joe opened Eataly. from Monday. was released in October.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. Season with salt and pepper 6. 2. Call in and ask Mario Batali. Recipe courtesy of Molto Batali (ecco 2011). about 45 minutes. Keep in a warm place until ready to serve. Babbo. Remove the roasting pan from the oven and allow the pumpkin to rest in the pan for 5 minutes. Slowly add the milk. 3. SIRIUSXM Channel 110 40 Photo Credit: Quentin Bacon . and whisk in the flour until well blended. Preheat the oven to 425 degrees. Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca. rosemary. Place the pumpkin pieces in a roasting pan. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. grated 2 tablespoons plus 2 tablespoons freshly grated Parmigiano-Reggiano DIRECTIONS 1. and serve. melt the butter in a saucepan over low heat. and toss to mix well. Grind fresh pepper over the pumpkin. sprinkle with the remaining 2 tablespoons Parmigiano. plus many other acclaimed chefs. Remove the pan from the heat and cover the pan tightly with plastic wrap. whisking until the mixture thickens slightly. a 50. Meanwhile. Along with hosting a variety of television shows. 8. and stir to combine. To serve. and 2 tablespoons of the Parmigiano. and roast in the oven until golden brown and tender. 4. In the summer of 2010. Fontina. and salt and pepper to taste.com/martha. Add the oil. His most recent. 5. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011).

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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Call in and ask Antonia Lofaso. Foxtail. Season generously with salt and pepper. upon graduating. November 23. onion. SIRIUSXM Channel 110 44 Photo Credit: Jana Gallagher . top with pumpkin seeds.com/martha. For info & schedule go to siriusxm. is due in fall 2012. plus many other acclaimed chefs. 2. November 21 to Wednesday. In a large mixing bowl whisk together the vinegar and oil until well combined. accepted a position at Beverly Hills’ best known restaurant. Add the Brussels sprouts. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. parsley. gets better as it sits and can be made a day in advance. she was hired to run the kitchen at a new Los Angeles hot spot. After leaving Spago. It also holds really well. also in Los Angeles. and Parmigiano and toss to combine.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. and her first cookbook. Wolfgang Puck’s Spago. from Monday. She currently serves as Executive Chef for Black Market. Antonia Lofaso is one of America’s most beloved chefs. Place on serving platter. The Busy Mom’s Cookbook. Best known for her appearances on Bravo’s Top Chef All-Stars and Top Chef Season 4. 1. Lofaso attended the French Culinary Institute in New York City and.

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

becoming a catalyst for change in the sustainable food movement. garnish with parsley. Reduce the heat to medium-low. Michel Nischan. Michel serves on the Board of Trustees for the James Beard Foundation. An Ashoka Fellow. Drain the barley.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. bay leaves. Continue cooking over medium heat for 6 to 8 minutes. for garnish DIRECTIONS 1. He translated these childhood values into a career as a James Beard Award-winning chef. drain the excess liquid from the pot. The Rodale Institute and The Center for Health and the Global Environment (Harvard Medical School). If necessary. author and restaurateur. Transfer it to a large pot. Add 4 cups of fresh water and the bouquet garni. CEO. November 23. Tie the corners together to make a bouquet garni. Pile thyme. or until the barley is tender. peppercorns. As the son of displaced farmers. Stir to mix. SIRIUSXM Channel 110 46 Photo Credit: Andre Baranawski . Lay an 8-inch by 8-inch double thickness of cheesecloth on a work surface. Set aside to soak for 24 hours 2. grew up with a great appreciation for local agriculture and those who work the land. and orange zest in the center of the cheesecloth. carrot. Stir once or twice. plus many other acclaimed chefs. Call in and ask Michel Nischan. 4. November 21 to Wednesday. celery root and butter. founder and president of Wholesome Wave. or until the vegetables are tender and the butter has melted. Put the barley in a bowl. For info & schedule go to siriusxm.com/martha. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. and serve. from Monday. Bring to a boil over medium-high heat. 3. Pour enough cold water over it to cover by about 1 inch. Add the parsnip. Simmer very gently for 25 to 30 minutes. Season to taste with salt and pepper.

Call in and ask Eric Ripert. a “29” food rating from the 2011 Zagat Guide. 20 to 25 minutes. Rosem a ry. Lightly toss the potatoes to coat. a n d Thym e INGREDIENTS Serves 8 3 to 3 1/2 pounds fingerling potatoes. cloves separated. Cut the fingerling potatoes in half and place them on a large rimmed baking sheet with the garlic cloves. and has upheld a four-star review from The New York Times for over two decades. 2. plus many other acclaimed chefs.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. Pellegrino World’s 50 Best Restaurants list. Preheat the oven to 400 degrees. November 21 to Wednesday. from Monday. washed 2 heads garlic. then scatter the sprigs of rosemary and thyme over the potatoes and roast the fingerlings until golden brown and tender. Remove the pan from the oven and toss with butter. November 23. SIRIUSXM Channel 110 47 Photo Credit: Angie Mosier . Eric is a regular guest judge on Bravo’s Top Chef. The celebrated restaurant holds three stars from the Michelin Guide. 3. For info & schedule go to siriusxm. 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. the highest of any restaurant in the city. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Eric Ripert is the chef and co-owner of New York’s Le Bernardin. ranked 15 on the S. Drizzle the olive oil over the potatoes and garlic and season to taste with salt and pepper. including Avec Eric (2010). host of his own Emmy® Award-winning PBS TV series Avec Eric and the author of four cookbooks. Serve hot.com/martha.

Stir in 1 tablespoon of the oil and 2 tablespoons of the bean liquid. 5 to 7 minutes.com/martha. In a small bowl combine the oregano. set aside and keep warm. following the release of his successful cookbook. thyme. 3 to 4 minutes. In a small saucepan over low heat warm the beans in their liquid. heat the remaining 2 tablespoons of oil over high heat. Telepan. about 15 minutes. Inspired by Ingredients. Call in and ask Bill Telepan. 4. Strain. In a large skillet. drain and dry with a towel. opened on the Upper West Side of New York in December of 2005. and 4 tablespoons of the oil. cook the remaining 6 wedges of cauliflower for 5 minutes. reserving the liquid. Keep warm. For info & schedule go to siriusxm. Place a spoonful of the crushed beans next to the purée. transfer to a blender and purée until smooth. plus many other acclaimed chefs. Preheat the oven to 425 degrees. To finish the dish. from Monday. Chef Bill Telepan’s eponymous restaurant. Chop 2 of the cauliflower wedges into small pieces. set aside. parsley. Remove from heat. In a 2-quart saucepan.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. Add the cauliflower wedges and cook until well-browned on one side. 5. Place a wedge of cauliflower into the purée and finish with the herbed oil. 3. SIRIUSXM Channel 110 48 . your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Cover the pan and cook over medium heat until cauliflower is tender. Add 1/4 cup water and place in the oven for about 5 minutes or until tender. combine 1 tablespoon of the oil. 1 tablespoon water. Chill immediately in ice water for about 3 minutes. Before opening his own restaurant. and the chopped cauliflower. 2. Then flip the wedges and cook until they start to become well-browned. in 2004. place the cauliflower purée in the center of 6 plates. Gilbert Le Coze at Le Bernardin. Place the beans in a mixing bowl and crush them with the back of a spoon or small pot. November 21 to Wednesday. In a medium pot of lightly salted boiling water. sprinkle with salt. Chef Telepan worked under Daniel Boulud at Le Cirque. November 23. and Alfred Portale at Gotham Bar & Grill. 6. cut in 8 wedges Kosher salt 1 cup mixed cooked beans with liquid reserved O I L DIRECTIONS 1.

was released in April of 2011. from Monday.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. 6. 5. and roast in the oven for 40 minutes to an hour. 2. plus many other acclaimed chefs. then leave in fridge overnight. Italian My Way. Season lightly with sea salt. add the extra-virgin olive oil and butter and then the potatoes. A Great American Cook. November 23. His first cookbook.com/martha. Jonathan Waxman has graced such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in Los Angeles. Bring to a simmer and cook for about one hour or until the potatoes are al dente. 3. 4. cover with cold water. Remove from the refrigerator and chunk with a fork until you have large bite-sized pieces. For info & schedule go to siriusxm. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Place in a stockpot. SIRIUSXM Channel 110 49 . Today. November 21 to Wednesday. restaurateur and author. Preheat the oven to 375 degrees. sprinkled with the grated Parmesan. Stir occasionally until crispy and golden brown. A successful chef. was published in 2007 and his second book. He participated in two seasons of Top Chef Masters on Bravo. Wash and scrub potatoes. add the rosemary and garlic. Waxman is the chef and owner of Barbuto in Manhattan’s West Village. Place potatoes in a heavy skillet. Serve hot. Remove and cool. 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.

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

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

cinnamon. Using a 1 3/4inch fluted round cutter. All rights reserved. rerolling scraps if necessary. lightly brush entire top of pie with egg wash. Once the filling has been covered with rounds. sugars. and nutmeg in a large bowl.Photo Credit: David M. Inc. 6. Toss together apples. cut out about 70 rounds. working in a spiral from the outside in to the center. Martha Stewart Living® Omnimedia. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Refrigerate for 1 hour. and refrigerate for 30 minutes. Place filling in piecrust. Peel and core apples. for sprinkling Continued on next page. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. 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. salt. Arrange dough rounds over filling. Dot with butter. cut into small pieces 1 large egg yolk 1 tablespoon heavy cream Fine sanding sugar. SIRIUSXM Channel 110 52 . 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. plus more for dusting 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 3 tablespoons cold unsalted butter. Fit into a 9-inch deep-dish pie plate.com/martha. overlapping them slightly. Place rounds on a parchment-lined baking sheet. Russell Photo Credit: Matthew Hranek Copyright © 2011. 5. 4. Serves 6 to 8. mounding it in the center. 2. Overlapping disks of pâte brisée top a highly spiced apple pie. from Monday. plus many other acclaimed chefs. and cut remaining apples into 1-inch pieces. On a lightly floured work surface. To make egg wash. Call in and ask Martha Stewart. whisk together egg yolk and cream in a small bowl. For info & schedule go to siriusxm. Trim edges flush with rim. November 21 to Wednesday. November 23. Lightly brush edge of piecrust with egg wash. 3. flour. Thinly slice half the apples. lemon zest and juice. Roll remaining disk of dough to 1/8 inch thick. roll 1 disk of dough to 1/8 inch thick. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.

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

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

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

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

cinnamon. Preheat the oven to 275 degrees. Whisk until smooth. 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. and EOS and bistro e in Miami. It’s very forgiving. SIRIUSXM Channel 110 57 Photo Credit: Anna Williams . and Kefi in Manhattan. cloves. Call in and ask Donatella Arpaia. 3. Whip the 2 cups of cream and confectioners’ sugar together just until it forms soft mounds. Cover and let soak at least 4 hours or overnight in the refrigerator. from Monday. Be sure to pole the pudding to see if any uncooked custard bubbles up from the bottom before removing it from the oven. Donatella Arpaia’s first restaurant was the wildly successful Bellini. just reduce the baking time to 40 minutes and place the ramekins on a baking sheet. Add the bread and stir to be sure all the bread is evenly moistened.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. granulated sugar. Cut the pudding in slices. Ladle the pudding mixture into the loaf pan or ramekins and bake until set. 2. November 23. Anthos.com/martha. and serve warm. she’ll debut a pilot on the Food Network and launch Donatella-branded appliances on a major home shopping network. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. top with a dollop of whipped cream. You can bake it in individual ramekins if you prefer. Butter a 9 by 5-inch loaf pan and dust with brown sugar. at Christmastime. panettone. about 1 1/2 hours. eggs. 1/4 cup cream. nutmeg and pumpkin purée in a large bowl. well-structured bread such as a day-old rustic French or Italian loaf or. 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. Donatella Cooks: Simple Food Made Glamorous was released in 2010. November 21 to Wednesday. Dona. 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. Her first cookbook. Combine the milk. For info & schedule go to siriusxm. This fall. followed by such ventures as davidburke and donatella. 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. plus many other acclaimed chefs.

and toss with the remaining 1/4 cup sugar and the lemon zest and juice. Place the pan in the oven and bake for 1 1/2 hours. 9. Preheat the oven to 375 degrees. 1 1/4 cups of the sugar. and the cinnamon. 1/2 cup finely ground fresh breadcrumbs 12 tablespoons (1 1/2 sticks) unsalted butter. Release the springform sides and place the cake on a platter. Pour the batter into the prepared springform pan. or until the cake is golden brown on top and a toothpick inserted toward the center comes out clean. Molto Batali: Simple Family Meals form My Home to Yours (Ecco 2011). Arrange the pear slices on top of the batter. including Iron Chef America. November 21 to Wednesday. one and a time. 3. beating until well incorporated. a 50. Add the dry ingredients to the wet. dust with the confectioners’ sugar. the salt.000 square foot marketplace in New York City. Brush the sides and bottom of a 3-inch-deep 9-inch springform pan with the olive oil. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. plus many other acclaimed chefs. Mario Batali and business partner Joe Bastianich own nineteen restaurants across the country including their flagship New York City enoteca. November 23. Call in and ask Mario Batali. In the summer of 2010. In a large bowl.) 8. Recipe courtesy of Molto Batali (ecco 2011). until combined. 6. (They will sink a bit. Mario and Joe opened Eataly. In a separate bowl. with the stem end of each piece pointing toward the center.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. 4. and the milk until the mixture is light and fluffy. and cut into slices to serve. Babbo. about 3 minutes. Add the 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 2. For info & schedule go to siriusxm. His most recent. Sprinkle the top of the cake with the remaining 1/4 cup ground hazelnuts. Along with hosting a variety of television shows. use a handheld electric mixer on medium-low to cream together the butter. 7. at room temperature 1 1/4 cups plus 1/4 cup sugar 2 teaspoons vanilla extract 5 tablespoons whole milk 5 large eggs. and dust with the fresh breadcrumbs. 1/4 cup of the hazelnuts.com/martha. Set the batter aside. and mix with a wooden spoon for 1 minute. mix together the flour. Mario is the author of eight cookbooks. forming two concentric circles with 6 slices on the inside circle and 18 on the outside. Peel and core the pears. the vanilla. Place the pears in a bowl. the baking powder. from Monday. and slice each one into 8 even slices. SIRIUSXM Channel 110 58 Photo Credit: Quentin Bacon . 5. was released in October. Remove from the oven and allow to cool for 20 minutes.

or freeze for up to 4 months). Freeze the crust for 15 minutes or refrigerate for 30 minutes. 3. reduces the syrup to eliminate as much of the water as possible. Yosses. Refrigerate at least 1 hour before rolling out and baking (or up to a week. silkiest textured ice cream imaginable. and extremely maple-y until I made Bill Yosses’s maple ice cream recipe. I began to think about what else might benefit from reduced maple syrup’s profound caramel sweetness. I chose star anise because I thought the sharp. viscous. briefly pulse together the flour and salt. Cover the pie with aluminum foil and fill with pie weights (you can use pennies. which gives the smoothest. and flatten into a disc. roll out the pie crust to a 12-inch circle. Fold over any excess dough. SIRIUSXM Channel 110 59 From Cook This Now by Melissa Clark. November 23. the pastry chef at the White House and a good friend of mine (we wrote a cookbook together). Add ice water 1 tablespoon at a time. 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. Color photography by Andrew Scrivani Photo Credit: Lucy Schaeffer .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. Form the dough into a ball. Call in and ask Melissa Clark. rice. Then one Thanksgiving. 2. woodsy fennel flavor would add an unexpected nuance to the classic combination of maple and nuts. For info & schedule go to siriusxm. Cool on a rack until needed. then crimp as decoratively as you can manage. about 5 minutes more.com/martha. from Monday. Prick the crust all over with a fork. I decided to add a layer of complexity to the pie by infusing whole spices into the maple syrup while it was simmering. remove the foil and weights and bake until pale golden. and came up with pecan pie. Continued on next page. 4. November 21 to Wednesday. chilled and cut into 1/2-inch pieces 2 to 5 tablespoons ice water DIRECTIONS Make the Crust 1. On a lightly floured surface. and pulse until the mixture is just moist enough to hold together. Bake for 20 minutes. plus many other acclaimed chefs. Preheat the oven to 400 degrees. Transfer the crust to a 9-inch pie plate. I use pennies). After trying his amazing ice cream recipe. with an intense maple flavor. In a food processor. or dried beans for this. wrap with plastic. Add the butter and pulse until the mixture forms lima bean–size pieces (three to five 1-second pulses). your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.

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

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

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

SIRIUSXM Channel 110 63 . 4. add the dry ingredients in 2 batches. November 23. He is the author of three cookbooks. Tom Douglas’ Seattle Kitchen. run a thin knife around the cake to loosen it. Ting Momo. To unmold.com/martha. Serious Pie (with two locations). cover it loosely with a piece of foil. Pour the batter into the prepared pan. wrapped in plastic wrap. from Monday. Remove the cake pan from the oven and allow it to cool on a rack for about 5 minutes. and Brave Horse Tavern. Remove the pan and the cake should slide right out onto the plate. molasses. mix together the flour. melted and slightly cooled S Q U A S H G I N G E R B R E A D 1. and an event space. Peel off the circle of parchment paper and replace any squash or pecans clinging to the paper. Tom also runs a retail bakery. a catering business. Etta’s. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Note: You can bake and unmold the cake early in the day and leave it at room temperature. and ginger. Cool the cake to room temperature before slicing. Whipped cream. along with his wife and business partner. In another bowl. sweetened to taste with sugar Call in and ask Tom Douglas. whisk together the coffee. Place the cake pan on a baking sheet lined with foil because the brown sugar mixture may bubble over as the cake bakes. soda. salt. Cuoco. Dahlia Bakery. 5.Continued from previous page. and beating with a wooden spoon or a rubber spatula until smooth. about 50 to 60 minutes. cinnamon and nutmeg in a bowl. Cover the cake pan with an inverted plate. Seatown Snack Bar. owns ten of Seattle’s most exciting restaurants: Dahlia Lounge. Tom Douglas. Palace Kitchen. plus many other acclaimed chefs. 2. slice the cake into wedges and serve with dollops of whipped cream. with two more in the works. Tom’s Big Dinners. alternating with the coffee mixture. Lola. 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. lightly whisk together the eggs and granulated sugar. To make the cake batter. In a large bowl. Bake at 350 degrees until a toothpick inserted in the center of the cake comes out clean. if there are any. then invert the whole thing. November 21 to Wednesday. 6. Leftovers. Jackie Cross. To the egg-butter mixture. 3. To serve. stay moist for a day or two. and I Love Crab Cakes. then whisk in the butter. For info & schedule go to siriusxm. If the cake is browning too quickly before it is done.

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

toast the cake lightly and spread it with a little salted butter and/or a slick of pure maple syrup. Photo Credit: Alan Richardson Recipe courtesy: Baking From My Home to Yours. Her most recent project. from Monday. plus many other acclaimed chefs. 2006). 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. at which point it will be perfect for toasting. sift 6 tablespoons confectioners’ sugar into a bowl. the cake will keep at room temperature for up to 5 days. Let the icing set for a few minutes before serving. Dorie Greenspan (Houghton Mifflin Harcourt. Josh. November 23. Baking with Dorie. Dorie Greenspan is the James Beard Award-winning author of ten cookbooks — her latest is Around My French Table. cranberries and nuts. SIRIUSXM Channel 110 65 .I N . a New York Times Bestseller. Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of the spoon over it. 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. A L L .com/martha. New York City and Paris. Dorie blogs about food of all kinds from her two home bases. are the cookie monsters behind CookieBar. For brunch. Playing Around — Maple Syrup Icing To make a maple-flavored icing for the cake. Stir in 2 tablespoons maple syrup. is a step-by-step video baking course available as an iPad® app. their online boutique. but it is nice with softly whipped cream or a scoop of ice cream. November 21 to Wednesday. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Call in and ask Dorie Greenspan. For info & schedule go to siriusxm. It needs no embellishments if you’re serving it as an afternoon treat. the better to appreciate the cake’s many flavors. Add more maple syrup little by little. She and her son. Storing Wrapped well. or freeze for up to 2 months.O N E Serving H O L I D AY B U N DT C A K E Because of the apples.Continued from previous page.

opened Market Table in NYC’s West Village.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. 6. salt and spices. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675. Let stand for 1 hour. Add to egg mixture and beat well. which has received critical and popular acclaim. Mike Price completed an externship at the esteemed Symphony Café in NYC. Joey Campanaro. For info & schedule go to siriusxm. Sift together the flour. cool 20 minutes. 2. to a wire rack set over a baking sheet or waxed paper. Run a spatula around the edge of the pan and invert the cake onto the rack. November 23. A graduate of the Culinary Institute of America. 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. baking soda. 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. Drain off juice and save. plus many other acclaimed chefs. November 21 to Wednesday. Add apples. in the pan. Grease and flour an 8-inch round cake pan. In 2007.com/martha. 3. combine apples and both sugars. beat together the egg and oil. Add vanilla and liquid from apples. from Monday. SIRIUSXM Channel 110 66 Photo Credit: Con Poulos . Preheat the oven to 350 degrees. nuts and raisins. Call in and ask Mike Price. Use the 2 tablespoons of water to rinse apple bowl and add to mix and mix well. 4. Bring all ingredients to a boil for 1 minute and pour over warm cake. In a large bowl with either an electric mixer or by hand. Mikey and his business partner. Pour into the prepared pan. 5. In a medium bowl. Mix well. Transfer the cake. Glaze while still warm.

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

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

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

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

3.com/martha. Inc. from Monday. He is also the co-founder of the New York Distilling Company in Williamsburg. For info & schedule go to siriusxm. Shake the first three ingredients over ice and strain into a highball glass filled with fresh ice. Martha Stewart Living® Omnimedia. Garnish with an orange twist. Shake ingredients over ice and strain into a collins glass filled with fresh ice. He can be heard every Friday on Martha Stewart Living® Radio espousing the celebration of the American Cocktail on Living Today. Add 1 1/2 ounces (3 tablespoons) chilled Prosecco and stir gently. 2. November 23. Call in and ask Allen Katz. plus many acclaimed chefs. 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. Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Sprits of New York. 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. 2. SIRIUSXM Channel 110 71 . Brooklyn. November 21 to Wednesday. Garnish with a sprig of fresh mint. where he soon will make a variety of artisanal American Gins and Whiskeys. your questions on Martha Stewart Living® Radio’s Thanksgiving Hotline: 866-675-6675.Copyright © 2004.

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

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 .

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

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

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 .

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

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