Monday, March 8, 2010
April Issues Welcome Spring
April marks the first "Best" issue. In a special 32 page section, the editors of Living reveal their best secrets and sources, follproof recipes, clever decorating tricks, handy homekeeping tips, and all the "Good Things" made even better!
Meet the expert culinary artisans who are putting a modern spin on traditional methods and turning out extraordinary food across America. You'll get a taste of fresh ricotta, dry-cured Surryano ham, and salt-and-chocolate caramels, just to name a few.
Creating Beautiful Easter Eggs
The new egg-decorating techniques found in this issue result in eye-popping patterns that are surprisingly simple to replicate using stencils, stickers, and very easy to follow how-to.
From a crisp start to a sweet finish, the springtime menu found on page 126 highlights the best and brightest from the farm stand, including the season's freshest ingredients: artichokes; asparagus; moist, tender braised leg of lamb with potatoes and olives; and a spectacular but easy Meyer lemon crepe cake.
Gardeners, David Culp and Michael Alderfer have spent 20 years building, planting and refining a hillside shade garden. In this issue, view the transformation form spring to summer to fall.
The April issue of Martha Stewart Living goes on sale March 15.
To celebrate the first ever "Best Issue," The Editors of Martha Stewart Living will be hosting a special reception at the offices of Martha Stewart Living Omnimedia on March 11, before the issue hits the newsstands.
There will be a cocktail reception, tasting, and demos from the chosen "Tastemakers" featured in the April issue. The event will feature Fleisher's Meat, Salvatore BKLYN, Sullivan Street Bakery, McClure's Pickles, and Mad Mac Macaroons and Madeleines.
Five Meals for Under $50
A week of dinners under $50 total sound far-fetched, but thanks to EDF's clever strategies, you can serve dinner for four without stretching anything but your dollar.
Big Batch Cooking
Thinking big when it comes to food saves time and money. With just three basic recipes-whole roasted tomatoes, simple white rice and easy pork shoulder - made in freezable quantities, you can make nine delicious meals in a snap, including spinach, ham and rice casserole and pork-shoulder ragu.
This Easter, celebrate with a special springtime menu that's a cinch to make. Pair roasted lamb with plenty of seasonal vegetables, and finish the meal with dreamy chocolate macaroons with ice cream.
Easy as 1,2,3
Made-from-scratch sweets don't get any easier than this. From baked raspberry custard to applesauce cake to cherry-almond brownies, each delectable dish is mixed and baked in just three simple steps.
The April issue of Everyday Food can be found on the newsstand March 22