greg-lofts-0713.jpg

Greg Lofts

Greg is the deputy food editor for Martha Stewart Living.

With our go-to recipe you can enjoy this classic at the best restaurant on the block: your place.
Advertisement
From game-day appetizers to dessert, this menu is sure to please.
Master this recipe and two tasty variations to earn a spot at the captain's table.
Plus, we're sharing two more unique ways to serve it.
What our deputy food editor Greg Lofts learned from sampling so many loaves.
A magnificent pork Wellington that can be prepped in advance is the centerpiece.
Make the most of Thanksgiving's MVP condiment at breakfast, dinner, and even cocktail hour.
Advertisement
Here's the report from Greg's foodie dream trip.
The backstory to a visit to an idyllic farm.
Like other bivalve mollusks -- oysters, scallops, and mussels -- these coastal, primarily cultivated delicacies have a hinged two-part shell. There are more than 150 edible species in the world, here's the lowdown on what you're likely to find at a seafood market (or clambake) near you.