Even though she just kicked off her newest season of her talk show this week, Martha is making the talk show rounds and appeared on the Today Show Monday morning, making pasta from the September issue of Martha Stewart Living. 
Now that warm weather is finally here, the morning shows are all firing up their grills to get ready for the season. Martha Stewart stopped by the Today Show on June 6th to show correspondent Ann Curry how she achieves grilling perfection.
Perfect your summer barbecuing skills with Martha Stewart's smart and easy-to-follow grilling ideas and recipes. These chicken dishes are perfect for any outdoor cookout or meal
Grilled Butterflied Chicken
Serves 4
A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give marinated chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling.
INGREDIENTS
• 1/4 cup sherry vinegar
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 tablespoons smoked paprika
• 1 tablespoon coarse salt
• 1 whole chicken (3 to 4 pounds), rinsed
DIRECTIONS
1. Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
2. Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade.
Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.
3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.
Sweet and Sticky Grilled Drumsticks
Serves 4
The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw makes a crisp side dish.
INGREDIENTS
• 1 1/2 cups dry red wine
• 1 cup plus 2 tablespoons packed dark-brown sugar
• 1/2 cup low-sodium soy sauce
• 2 tablespoons finely grated fresh ginger
• 1 garlic clove, minced
• 8 chicken drumsticks, skin on
• Coarse salt
• Green-Cabbage Coleslaw with Vinaigrette
DIRECTIONS
1. Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.
2. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
3. Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
4. Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt. Serve with coleslaw.
With the long Memorial Day weekend finally here, people all over will be firing up their BBQ and planning picnic menus. Never fear, our domestic diva is ready for us, mixing up a batch of her Potato Salad on the Today Show this week. If the recipe isn't enough for you, you can catch the video right here.
Basic Potato Salad
Recipe courtesy of Martha Stewart
Serves 8
Potatoes make satisfying side dishes in all seasons, summer included. What would a picnic be without potato salad? Opinions on which ingredients are essential to potato salad can vary (maybe your must-include is hard-cooked egg, or diced onion, or sweet pickle relish). Regardless, the starting point must be a basic recipe that promises a good outcome every time. My stripped-down method does just that -- all the salad needs are creative additions to make it your own.
INGREDIENTS
• Coarse salt and ground pepper
• 3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
• 1/3 cup white-wine vinegar
• 4 scallions, white part minced, green part thinly sliced
• 3/4 cup light mayonnaise
DIRECTIONS
Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
TIPS
- For a potato salad that doesn't end up mushy, use waxy potatoes, which keep their shape better than starchy baking potatoes.
- For even cooking, make sure the potatoes are cut into uniform pieces.
- For a hint of sweetness, add a pinch of sugar to the vinegar mixture. For extra tang, sub in sour cream for some of the mayonnaise.
- For warm-weather picnics, make a no-mayo version: replace the mayo in my basic recipe with 1/2 cup olive oil whisked with 1 tablespoon Dijon mustard.
- For balanced flavor, keep your mix-ins simple (but still be creative). I like celery and hard-cooked egg. Take it easy on salty and acidic ingredients (combining, say, pickles, capers, and olives would be too much).
Mix-and-Match Mix-Ins (add after salad cools)
Sliced celery
Diced red onion
Sweet pickle relish
Chopped pickles
Slivered green olives
Capers
Chopped herbs
Chopped hard-cooked eggs
Crumbled bacon
