The Martha Stewart Living Cookbook: The New Classics

My husband is getting frustrated, because I’m really eating into my holiday gift request list by buying myself the Martha Stewart Classics cookbooks. First it was the reissued The Martha Stewart Living Cookbook: The Original Classics. Now I’ve picked up The Martha Stewart Living Cookbook: The New Classics. Aside from the obvious difference in the title, the New Classics contains recipes that appeared in Martha Stewart Living magazine since 2001. Although I’ve been a devoted reader of the magazine since about then, I see lots of recipes I don’t remember, so it’s been great to rediscover lots of yummy looking things.

Like The Martha Stewart Living Cookbook: The Original Classics, the New Classics includes recipes from the Fit to Eat column in the magazine, along with the nutritional analysis. The layout of the two books is identical (chapter titles, order, the food and equipment sources at the end), and The New Classics has a bonus—the index in this volume contains a listing of every recipe in both volumes.

Here’s a peek at some of the great recipes that can be found in The Martha Stewart Living Cookbook: The New Classics:

Spicy Red Lentil Soup with Crispy Fried Ginger
Chicken and Shredded Cabbage Salad with Noodles and Peanut Sauce
Buttermilk- Leek Galette
Arugula Risotto
Pancetta-Wrapped Pork Roast
Grilled Chicken Paillards with Endive and Radicchio
Pan-Fried Scallops on Caramelized Fennel
Lemon Sponge Pudding
Mini Pear and Blueberry Spice Cakes
Pumpkin Cornmeal Donuts
Apple Pie-Spiced Cider
Hot Fudge Sauce

In fact, here’s the recipe for the Hot Fudge Sauce, because it looks so yummy and easy!

Hot Fudge Sauce
Makes about 2 cups
Recipe from The Martha Stewart Living Cookbook: The New Classics

1 cup heavy cream
1/3 cup light corn syrup, plus more to adjust consistency
12 ounces bittersweet chocolate, finely chopped

Combine the heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add the chocolate. If necessary, adjust the consistency with additional corn syrup. Whisk until the chocolate is melted, and serve.