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Monday: |
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Kathie Lee Gifford, animal party hats, chef Mike Maroni, meatballs, Mary Tedesco, low-impact workout |
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Tuesday: |
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Jennifer Garner, doggie tote bag, former food critic Frank Bruni, linguini with clams, "A Sea Change" documentary |
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Wednesday: |
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Chefs Anthony Bourdain and Eric Ripert, coq au vin, "Morning Joe" co-host Mika Brzezinski, balancing life and work, chows and French bulldogs |
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Thursday: |
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Julie Andrews, fairyland terrarium, chef Rob Evans, prosciutto consomme with shrimp and bacon-poached eggs |
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Friday: |
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Queen Latifah, T-shirt necklace, chef Joey Campanaro, "The Chicken" from Kenmare, hollandaise with asparagus and eggs Benedict
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Fish Steamer
Assemble an impromptu steamer from common kitchenware to prepare quick, delicious fish fillets: Fill a jelly-roll pan or other rimmed baking sheet halfway with water; add a splash of white wine, lemon slices, and aromatic herbs, such as thyme sprigs or bay leaves. Place fillets on a cooling rack set on pan; cover loosely with parchment and then foil. Press down around edges to trap steam. Place in a 375-degree oven until cooked through, about 10 minutes per inch of fillet thickness.
© Martha Stewart Living Omnimedia. Any reproduction or redistribution requires the prior permission of the copyright holder.
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