Martha Stewart’s favorite recipes from her upcoming 100th cookbook

Someone spill the champagne and streamers: Martha Stewart’s 100th book, featuring 100 of her favorite recipes, will be released on November 5, 2024. Stewart’s biography, which has devoted more than 40 years to building a home empire, is incredibly diverse, covering everything from decorating, holiday entertaining and cleaning to gardening, wedding planning and crafting. Of course, much of it involves cooking, and the publication of “Marta: A Cookbook, 100 Favorite Recipes with Lessons and Stories from My Kitchen” is a career highlight that its author has every reason to celebrate.

In an exclusive interview with Daily Meal, Stewart discussed the process of selecting recipes for her new book. When asked if she had any particular favorites, she replied that she particularly liked the recipe for “a chopped salad with about 16 different vegetables that is very delicious.” She also stated, “I love really beautifully put together salads,” noting that there are some great ones in her previous books. A composed salad means that the dish is thoughtfully divided into parts (as opposed to a mixed salad), and individual ingredients may sometimes even have their own dressings.

One of the composed salads at the top of Stewart’s list is her Niçoise salad, which she calls “excellent.” Niçoise is a classic French salad made with green beans (French green beans), potatoes, hard-boiled eggs and olives. Stewart prepares it with ingredients such as cherry tomatoes, anchovy paste, capers, Dijon mustard and canned tuna cooked in oil.

Read more: How to plan and create balanced meals for the entire week

Steak and salmon are high on Martha Stewart’s list

Martha Stewart also revealed that her new cookbook will include a recipe for a unique main dish – porterhouse steak. She felt this was important because, in her opinion, many people “just don’t know how to cook a steak.” Although he eats at most one steak a month, he admits that if cooked properly, “he can devour an entire small porter.” Considering that a porterhouse steak is even larger than a classic T-bone – among the many differences between a T-bone and a porterhouse – calling it “small” is rather funny, even if the particular cut is smaller.

When it comes to the right way to cook, Stewart keeps it simple. After seasoning with salt and pepper, he fries them in a pan with butter, and then fries the meat in the salamander, being careful not to overcook it. The Salamander is essentially a free-standing broiler that produces an extremely high temperature, making it easy to fry food to the desired temperature.

Stewart says her next favorite dish is the “simple and incredibly delicious” salmon fillet, which she prepares in just five minutes. Prepared with a honey mustard glaze, she likes to prepare the recipe at home for guests and is also on the menu at her restaurant, The Bedford by Martha Stewart. Inspired by her 1925 country home, the restaurant is located in the Paris Las Vegas Hotel, making it one of the can’t-miss celebrity chef restaurants in Las Vegas.

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