Recipes. Cooking all comes down to the recipes -- those
ingredient-by-ingredient, technique-by-technique, step-by-step
instructions.
In Recipes, Susan Spungen, founding food editor and editorial
director for food at Martha Stewart Living Omnimedia for twelve years,
presents her own easy, unfettered ideas for cooking simple food rich
with freshness and flavors to share with family and friends.
Recipes is organized by technique, explaining why sautéing is great
for two or four but when feeding a crowd braising is the better choice.
"Prepare" focuses on the basics, from making a vinaigrette to roasting
garlic and peppers. "Chop" includes not just salads, but gazpacho and a
Provençal sandwich that requires knife skills. "Sauté" explains how to
pan-sear fish and make a layered omelet. "Grill" shows proper techniques
for cooking scallops, asparagus, and steak over an open fire. "Roast"
offers the perfect roast chicken and a roasted squash salad. "Bake"
features a variety of pizzas as well as mushrooms baked in parchment
paper. "Simmer and Braise" coaxes the most flavors from soups and lamb
shanks. Finally, there's "Indulge," a selection of desserts from simple
brownies and peach melba to a fruit crisp and a rich chocolate cake.
Susan believes that one of the most pleasurable parts of a meal should
be the making of it. Recipes encourages home cooks to become
confident cooks.
