Who picked up the tab? 'Nobody'
Martha Stewart appeared on the Late Show with David Letterman to discuss her new book, Living the Good Long Life, as well as her experiences with online dating, which she claimed is part of her plan for "the good long life."
The entertaining maven discussed her some of her dates playfully with Letterman, who assured her that she didn’t need a man. According to Stewart, she had 30,000 emails from potential candidates on her preferred online dating platform, Match.com; she picked "around 12" from that pool.
She described a first date with one of these gentlemen — whom Letterman called "Larry" — and how they met at a "very nice [unnamed] restaurant" (though she later told Letterman that she has also been on dates at New York City favorite Rao’s). When Letterman asked who paid for dinner, Stewart laughed sheepishly before saying, "Nobody. Because Martha comes in… We left a tip. The tip was large."
The Untold Truth Of Martha And Snoop
For some time, there hasn't been a show on TV that has come as close to being as oddly perfect as Martha & Snoop's Potluck Dinner Party. On any given episode you might see Martha Stewart try on bling or Snoop crack a few weed jokes while making Cornish game hens. It was equal parts weird, educational, and hilarious. A gangsta rapper pairing up with a grandmother and businesswoman might have seemed like a recipe destined for failure, but the opposite couldn't be more true.
The show, with its rotating list of celebrity guests like Lil Yachty and Rick Ross, proved to be a ratings blockbuster and a hit with critics, even getting an Emmy nomination. Though the show ended after two seasons, there's nothing wrong with a lil' nostalgia. Here's what you need to know about the very entertaining and one-of-a-kind cooking show that was Martha & Snoop's Potluck Dinner Party.
Martha Stewart drinks green juice. Every. Single. Day.
When it comes to green juice, Martha Stewart is very serious. Describing her ritual, she proclaims, "I drink green juice every single morning." She views it not only as a part of her diet, but also as part of her overall beauty regimen saying, "[Green juice is] very important. You can be the most beautiful person on earth, and if you don't have a fitness or diet routine, you won't be beautiful."
Her go-to blend includes ingredients fresh from her greenhouse or garden (of course). Stewart explains, "I grow my own spinach all year round. I grow my own mint, my own parsley, generally my own cucumbers, my own oranges and lemons, and I always put an orange or a lemon in the juicer for that fabulous taste." She might also throw in ginger, celery, papaya, watermelon, or pear. And for those skeptical that it actually tastes good, the writers at Today tried it out and confirmed it is, in fact, delish. No big surprise coming from Martha, right?
The (Surprising) Rise of the Sheet Pan
Martha Stewart was placing two apple crisps on a sheet pan to catch the juices that bubble out during baking when she said, “If you saw how many sheet pans I owned, you would be quite horrified. I have a lot of sheet pans.”
And she’s accumulated them over a long time: Ms. Stewart was first introduced to commercial sheet pans — the thick, uncoated aluminum baking sheets with 1-inch-high rims and rolled edges — by Fred Bridge in the 1970s. She had a catering business in Connecticut, and he owned Bridge Co., a professional kitchenware store on 52nd Street in Manhattan.
“That’s where I really started learning about high-quality, restaurant-quality, long-lived equipment,” Ms. Stewart said. “I bought my best things from Mr. Bridge.”
On her first TV show, two decades later, she used sheet pans on set, showing them to home viewers repeatedly — though not intentionally. Like most professional chefs in America, and bakers in particular, Ms. Stewart relied on those pans even if she didn’t showcase them.
No one did until recently, because sheet pans have neither the vintage-car shine of copper pots nor the allure of carbon-steel knives. Sheet pans are essential to professional kitchens, but with far more function than form, they don’t scream for attention. The best ones cost less than $20.
And yet this utilitarian piece of equipment has become a star. That can be attributed in part to a surge of sheet-pan recipes from food publications, cookbooks and bloggers, a new genre of weeknight cooking that provides an entire meal on the pan. Cousins of one-pot meals, sheet-pan suppers combine vegetables, protein and starch in a single piece of cookware, but offer a larger canvas to compose a range of shapes and colors. The actual cooking requires nothing more than passive waiting.
Less shocking is its social media popularity: The nonreflective aluminum surface serves as a built-in backdrop for a tumble of caramelized carrots, burnished roast chicken, a cheese-smothered mess of anything. As of this writing, there are 42,000 posts tagged #sheetpandinner on Instagram.
Their usefulness has been a revelation to home cooks — and even to some restaurant chefs. When Kawi in New York City temporarily closed because of the pandemic, Eunjo Park, the executive chef, made a sheet-pan meal in her apartment kitchen for the first time. “The last thing I want to do at home is use all these pans and pots,” she said.
It may feel like sheet-pan meals overran food media in the last few months, but their rise in home kitchens was actually slow, more poundcake than soufflé. According to Google trends, the term “sheet pan” has steadily ascended in interest since 2009, reaching the highest peaks over the weeks of Thanksgiving and Christmas in 2020.
But popularity is fleeting. Sheet pans are not. Available in four sizes, they are the bedrock of many American restaurants, bakeries and food-service kitchens.
What to Cook Right Now
Sam Sifton has menu suggestions for the coming days. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.
- Do not miss Yotam Ottolenghi’s incredible soba noodles with ginger broth and crunchy ginger. for fungi is a treat, and it pairs beautifully with fried snapper with Creole sauce.
- Try Ali Slagle’s salad pizza with white beans, arugula and pickled peppers, inspired by a California Pizza Kitchen classic.
- Alexa Weibel’s modern take on macaroni salad, enlivened by lemon and herbs, pairs really nicely with oven-fried chicken.
- A dollop of burrata does the heavy lifting in Sarah Copeland’s simple recipe for spaghetti with garlic-chile oil.
Full-sheet pans are designed to fit commercial ovens half-sheet pans are half the length at 17- by-12 inches and so on down to eighths. While home cooks toss around the term “sheet pan,” chefs shorthand their names by size: “Bring me that half sheet of almonds. Prep that foie on a quarter sheet.” (Most sheet-pan recipes for home cooks are developed for half sheets.)
Half sheets are astoundingly versatile, partly because they’re the perfect size. Chefs grab them to move ingredients to walk-ins, dirty tools to dishwashing and clean pots to the stove. They use them as trays to organize mise en place. They throw half sheets in ovens to toast bread crumbs, roast bones or dry tomatoes.
Pastry chefs fill them with cake batter and pastries designed for those dimensions. “Baklava goes a long way in those half sheets,” said Reem Assil, the chef and owner of Reem’s California, with locations in Oakland and San Francisco.
In the 1990s, the pans began to be seen more outside professional kitchens, albeit in the background of food-magazine photos and on chef-driven TV shows. They were newly visible in restaurants’ and bakeries’ open kitchens, too. Food lovers who wanted to cook like professionals noticed them and trekked to restaurant supply stores or specialty cookware shops to buy them.
“There wasn’t a conscious choice to bring them to home cooks,” said Sarah Carey, who has worked for the Martha Stewart brand for 21 years and is currently the editorial director of food at Martha Stewart Living.
The cookware company Nordic Ware began selling the pans to home cooks in 2001. “It wasn’t a success out of the box,” said Jennifer Dalquist, executive vice president of sales and marketing. “It took years to get on its feet because it’s not a glamorous-looking product.”
Ms. Dalquist declined to share exact numbers, but said that for more than a decade, the company has experienced double-digit growth in sheet-pan sales year over year. Their pan, which is universally praised in cookware reviews, comes with a lifetime guarantee. “Unless you run it over with a car, it’s going to last you forever,” she said.
When seeking out half-sheet pans, pure aluminum is best, as it conducts heat more evenly than aluminized steel. Avoid coatings of any sort: Pans with nonstick finishes can’t withstand especially high oven heats, get scuffed and need to be replaced every 3 to 5 years. For sturdier options, look for thicker pans according to the metal’s gauge (12- to 18-gauge works well) the lower the number, the thicker the aluminum. Once you’ve used true half-sheet pans, you can’t go back to flimsy tins.
As important are the rolled steel rims of sheet pans, which prevent the flat bottoms from buckling and twisting in hot ovens as pans with pressed rims do. Those steel rims are wrapped into the edge of the aluminum and crimped to enclose. (Ms. Dalquist suggests shaking a sheet pan to test its quality. If you hear rattling, that comes from the steel rim clattering against the encasement, which indicates a messy crimp likely made with lighter-gauge aluminum that may dent or warp over time.)
It’s tempting to keep buying sheet pans — at least two feel necessary and a dozen is a dream — because they fulfill so many purposes, and also because they nest so neatly for storage. Purchase decent ones, and they will last for decades. “Anathema to me are those stupid aluminum pans in the grocery store,” said Ms. Stewart. “That is such waste. In three years, you need to replace them.”
Some people complain that sheet pans are difficult to wash by hand. (Using the dishwasher discolors them, but doesn’t affect performance.) Ms. Stewart said that washing is simple as long as soiled pans are crisscrossed, not stacked inside each other. If they’re washed in hot soapy water right away, everything “comes right off,” she said, and they look just as they did before.
“These sheet pans from my catering days, all the way from the early ’70s — they’re still perfect,” she said.
Martha Stewart’s Radicchio Salad Will Kick-Start Your Appetite for Healthier Meals This Year
The new year comes with brand new resolutions that we’re hoping to stick to throughout 2021. If one of your resolutions was to get fit or start incorporating more veggies into your meal rotation, you’re definitely not alone. Changing your daily routine can be difficult when you don’t know where to start. If your goal is to eat healthier you’re in luck because Martha Stewart just dropped the most aesthetically pleasing salad we’ve seen and you’ll want to whip this up ASAP.
The chef shared the dish on her Instagram, and wrote: “Who could resist this colorful salad made with a whole lemon and whole-grain mustard? The sharp, acidic ingredients are balanced out by fresh mint and bitter radicchio for a perfectly balanced bite. Get the recipe at the link in bio! 📷: @behindthedawn”
This irresistible looking salad is rather simple to make and includes radicchio (of course), lemon, and fresh mint leaves. The serving size for the recipe is two so you can save some for the next day, or you can even eat it later in the day. You should expect to only spend about 25 minutes whipping up the two-step meal, which is just one more reason we’re loving this salad.
Since you’ll be working with one head of radicchio and breaking it into individual leaves, the chef notes on her website that “soaking the radicchio in cold water helps curb the leaves’ naturally bitter edges.”
Now that you have this Stewart’s salad to make, your goals are becoming that much more possible to achieve. Trust us, you’ll be happy you took the step to make it happen.
Before you go, check out Ina Garten’s easy weeknight dinner recipes below:
Martha Stewart Made Marijuana Leaf-Shaped Cookies Because She's An Icon And A Legend
Martha Stewart's Instagram may be the single best place on the internet. Nestled between the extremely fancy recipes and table inspo is pure chaos in the form of thirst trap selfies, sassy comebacks, and now, drug-inspired cookies. The queen of all things entertaining posted a holiday cookie decorating video with some treats inspired by cannabis!
In the video, which she slyly captioned "Just a short video to get you in the cookie spirit!" Martha is seen putting the finishing touches upon a batch of cookies. While she explained how much baking she and her friends have been doing, she also shared that her icing piping bag was leaking right as she "wanted to put a little bit of red on this cannabis leaf." Relatable queen. And we should have known the inspiration behind the treats came from her famous BFF.
"We've done cannabis because I've just done a big demo with Snoop Dogg. And this is for him, these cannabis leaf cookies," she said: "And we've made him some Dogg bones, and we did a great face cookie, show that face cookie."
The camera pans to a spitting image of Snoop's image on a delicious cookie shaped like a wreath. The cookies were made for their joint (ha! Ha!!) decorating class with Salesforce, and you can see even more beautiful images of them in the post above, including Martha's own face cookie, which features the caption "There&rsquos some ho, ho, HOs in this house," an obvious reference to the sample in "WAP" by Cardi B and Megan Thee Stallion. And here we thought we couldn't love these chaotic and wonderful cookies even more!!
I Lived, Cooked, And Entertained Like Martha Stewart For A Week
After you all seemed to enjoy my tiring stint as Ina last year, I asked my editor if I should give life in Martha Stewart's shoes a try. After all, the woman who formally introduced Ina to the cookbook world had to be somewhat interesting and qualified to do so, no? (That is a joke. Obviously Martha Stewart is a genius lifestyle mogul mainstay whose every social media move makes me cackle. Less obviously&mdashand for full disclosure reasons&mdashmy mom used to work for Martha, which means she's always kind of been a looming, inspiring, and vaguely menacing figure in my life).
So! Why not attempt to live like her for a week of my entirely ordinary New York City life? Why not?
In order to fully immerse myself in The Life of Martha, I took a quick study at her life (via Instagram). At first glance, Martha is living the dream&mdashtraveling to far away places, walking with her luxurious pets, or, of course, hosting wildly put-together dinner parties. I can do this, I thought. I cut and dyed my hair into a chic Old Woman Bob, booked a first-class flight to the Philippines, and invited the highest-up men at my company to dinner on Wednesday.
That is another lie. Though I did, really truly, take a look at some of Martha's older cookbooks and try to apply her general philosophy toward food and life to my cheap-ass plans for the next week. Martha's thesis, I gathered, is to live generously, regardless of your situation. Whether that means creating luxe dishes with the results of a frantic 8 a.m. Whole Foods trip on the last week of the month or inviting your friends over to eat a lil something just to give them a reprieve from the never-ending week is up to you. OK, I actually thought. I can do this.
Anyway, I first tried to make a pound cake to make the apartment smell nice and failed.
Martha Stewart kept fit in prison
It seems pretty clear that Martha Stewart's prison sentence saw its fair share of ups and downs, but one aspect that was heavily reported in late 2004 was that, apparently, it had done wonders for her physical health.
According to People, the celeb had lost 10 pounds by December — just a couple of months into her stint. A visitor told the outlet: "It's just wild. She looks better than ever." A relative of another inmate, who had also presumably spotted Stewart during a visit, said: "That woman is skinny now compared to the pictures of her."
"It was a big relief for all of us to see Martha so healthy, well-adjusted and well-liked," said Laura Plimpton, Stewart's younger sister. "She looks relaxed and feels that the time is passing quickly." Plimpton noted that her sibling had opted out of the prison's standard turkey Thanksgiving dinner, and had instead chosen to cook pasta with olive oil for her and her fellow inmate, Lisa Guarino (the aforementioned cocaine dealer).
But it wasn't just a diet that had Stewart shedding the pounds. Apparently, she was a frequent visitor to the prison's workout facilities, and often took part in abdominal exercises and yoga. And that's to say nothing of the workout she got doing her cleaning jobs. "Cleaning is something she knows how to do and she knows how to do it very, very well," a friend told People. "She doesn't dwell on it, she just does it."
Martha Stewart and Snoop Dogg revealed their reality cooking show on VH1 in 2016
After once again demonstrating the two stars held onscreen chemistry, the on- and off-screen friends made their union official by the end of 2016. Entertainment Weekly reported the lifestyle maven and successful rapper would join forces for the cooking series Martha & Snoop's Potluck Dinner Party. The innuendo-filled series brought the two together in their own tricked-out kitchen for friendly competitions with more celebrities by their sides. The Potluck Dinner Party cooking show combines celebrity guests, funny chats, wacky games, and actual recipes.
Architectural Digest went on the set containing "split personalities" with two kitchen setups to mirror the personalities of the hosts. Martha's white kitchen is gleaming compared to Snoop's flashy purple and glitter elements. Even the tools are tricked out with 24-carat-gold measuring cups, salt shakers, and plenty of bling. The kitchens are complete with fresh herbs ready for cooking and herbs of a different sort. It's the perfect setting for the two friends to show off their diverse strengths.
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