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June 29, 2010

Martha Stewart Living Magazine’s Star-Spangled Issue Is the Bomb (Bursting in Air)

marthastewartliving_july2010.jpgThe Fourth of July was on the minds of some magazine editors with their “50 best” lists this month: Food Network Magazine hailed the best breakfasts in every state, while Every Day With Rachael Ray named the best eats from sea to shining sea. But leave it to Martha Stewart Living to make the biggest issue of America’s independence.

Martha Stewart Living magazine‘s 200th issue highlighted “Amazing America,” along with its “Local Inspiration,” “Regional Specialties” and “National Treasures.” Every state was celebrated for its culinary gems, horticultural contributions or patriotic craft ideas.

This latest theme issue that the Martha Stewart Living editors pulled off just may be the most impressive. April was the “best of” issue, May was color. Both were well executed, but neither as timely as July 2010′s star-spangled celebration.

Keeping in mind that the issue sings praises to more than great food, here’s a sampling of what Martha Stewart Living thinks is so great about America.

  • Am I Blue? You might be, if you had a pile of Maryland Chesapeake Bay blue crabs in front of you and you didn’t know how to eat them properly. Follow the three simple steps included, and you’ll be able to enjoy what are considered the best crabs in the world.
  • Tastes of Home: You won’t find these regional delicacies at your local grocery, but the natives are restless for Wisconsin’s Kopp’s Frozen Custard, Utah’s Beehive Cheese’s Barely Buzzed Cheese (an espresso-rubbed cheddar), and St. Louis, Missouri’s Gooey Louie Butter Cake.
  • Happy as a Clam: Enjoy the flavors of New England away from the sandy shores with the scoop on how to prepare a stove-top clambake–a casual feast of mussels, shrimp, clams, corn, lobster, potatoes and chorizo. It reminds me of crawfish boils on the Gulf Coast or Low-Country boils on the Georgia coast.
  • Just Peachy: Take a peek into a Central Valley, California peach farm, tended with the care of three generations–and another armed with organic farming knowledge waiting in the wings. These heirloom peaches are grown to be the best, though I’d suspect the Peach State might have something to say about that.
  • Corn Fed: Corn on the cob seasoned with butter, salt and pepper is good enough, but nine featured states have some other ideas. Think creamed corn from Iowa, corn muffins from Massachusetts, shrimp and grits from South Carolina, caramel corn from Illinois or corn dogs from Texas.
  • Plenty of Fish in the Sea: Signature Louisiana dishes like oyster po’boys, shrimp remoulade, and chicken-and-andouille gumbo get fit to eat using strategies like ingredient moderation, substituting yogurt for mayo, and baking instead of frying to cut calories and reduce fat.


About the Author

Michelle Ryan
Michelle Ryan
Michelle Ryan is obsessed with good food, great shoes and Alabama football way down South in Savannah, Georgia. She hasn’t met a kitchen gadget she hasn’t at least thought about buying (trying them is another story) and devotes her time to Bikram Yoga, baking and trying to overcome long-held finicky eating habits.