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Two new Peterson guides for spring birding

Spring is finally here, so we’re looking for more and more excuses to get outside. One of our favorite ways to experience the outdoors is to go birding. Luckily, there are two new Peterson guides to help you identify birds through song and sight, when you're hiking or enjoying the great outdoors.

Peterson Field Guide to Bird Sounds of Western North America

This is a comprehensive field guide that uses an innovative Sound Index to teach readers how to quickly identify unfamiliar songs and bird calls in western North America. Read an excerpt. 

Learn more and purchase your copy

Peterson Reference Guide to Sparrows of North America

Sparrows are as complicated as they are common. This is an essential guide to to identifying 76 varieties, as well as fascinating history of human interactions with them. Read an excerpt. 

Learn more and purchase your copy

Get updates on the latest Peterson releases and exclusive nature news by signing up for our newsletter

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EatingWell’s Lamb and Root Vegetable Stew with Gremolata

Lamb and Root Vegetable Stew with Gremolata is excerpted from EATINGWELL SOUPS  © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Active: 35 minutes | Cook: 4 1/2 hours (high), 8 1/2 hours (low) | Equipment: 5- to 6-quart slow cooker

Gremolata—an herb garnish traditionally made with lemon, parsley and garlic—is the classic finish for osso buco (braised veal shanks). It adds bright flavor to the luxuriously rich dish. This version made with orange instead of lemon does the same for this hearty lamb stew.

Stew

3 pounds lamb stew meat, trimmed and cut into bite-size pieces 6 cups chopped root vegetables (1-inch), such as carrot, parsnip, turnip, rutabaga, Yukon Gold potato and/or sweet potato 4 cloves garlic, minced 4 cups reduced-sodium beef broth 1 cup dry red wine 6 tablespoons tomato paste 4 teaspoons Dijon mustard 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1/2 teaspoon salt 1/2 teaspoon ground pepper 6 tablespoons cold water 2 tablespoons plus 2 teaspoons cornstarch 4 cups frozen pearl onions

Orange Gremolata

1 orange, zested 1/3 cup chopped fresh parsley 1 clove garlic, minced 1/8 teaspoon salt 1/8 teaspoon ground pepper

Tip: If you’d like, brown the meat in 1 tablespoon olive oil in two batches in a large skillet before adding to the slow cooker. This intensifies the meat flavor.

1) To prepare stew: Place lamb in a 5- to 6-quart slow cooker. Top with root vegetables and garlic cloves. Combine broth, wine, tomato paste, mustard, rosemary, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Pour into the slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.

2) If using the Low setting, turn to High. Combine water and cornstarch and stir into the stew. Add pearl onions. Cover and cook until thickened and the onions are tender, about 20 minutes.

3) Meanwhile, prepare gremolata: Combine orange zest, parsley, garlic, salt and pepper. Serve the stew topped with the gremolata.

►►

PREP AHEAD: Prep lamb. Mince garlic and combine with broth, wine, tomato paste, mustard, herbs, salt and pepper. Refrigerate separately for up to 1 day.

SERVES 12: 1 1/4 cups stew & 1 1/2 tsp. gremolata each

Calories 249 | Fat 6g (sat 4g) | Cholesterol 74mg | Carbs 18g | Total sugars 6g (added 0g) | Protein 25g | Fiber 3g | Sodium 489mg | Potassium 754mg.

Nutrition bonus: Vitamin A (73% daily value) | Vitamin B12 (50% dv) | Vitamin C (28% dv)

Buy the Book: IndieBound | Amazon | Barnes & Noble | Books-a-Million | Powell’s

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Donald Hall’s timeless Christmas fable for just $2.99!

Donald Hall draws on his own childhood memories and gives himself the thing he most wanted but didn't get as a boy: a Christmas at Eagle Pond.

It’s the Christmas season of 1940, and twelve-year-old Donnie takes the train to visit his grandparents' place in rural New Hampshire. Once there, he quickly settles into the farm’s routines. In the barn, Gramp milks the cows and entertains his grandson by speaking rhymed pieces, while Donnie’s eyes are drawn to an empty stall that houses a graceful, cobwebby sleigh. Now Model A's speed over the wintry roads, which must be plowed, and the beautiful sleigh has become obsolete. When the church pageant is over, the gifts are exchanged, and the remains of the Christmas feast put away, the air becomes heavy with fine snowflakes—the kind that fall at the start of a big storm—and everyone wonders, how will Donnie get back to his parents on time?

For a limited time, get the e-book for just $2.99!

Amazon | Barnes & Noble | Google | iBooks | Kobo

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EatingWell’s Four-Bean and Pumpkin Chili

Four-Bean and Pumpkin Chili is excerpted from EATINGWELL SOUPS  © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Active: 45 minutes | Total: 1 hour, 15 minutes

The bean selection at many markets is bursting with different varieties, and this chili creates the opportunity to buy a few that you’ve been wanting to try. Pumpkin is a natural addition, because it brings a touch of sweetness along with its otherwise mild flavor.

1 tablespoon extra-virgin olive oil 3 cups chopped onions 11/2 cups chopped carrot 3 large cloves garlic, minced 4 cups low-sodium vegetable broth 3 cups diced peeled pumpkin or butternut squash 1 28-ounce can no-salt-added crushed tomatoes 4 15-ounce cans low-sodium beans, such as black, great northern, pinto and/or red, rinsed 3 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste Cotija cheese (see Tip), sliced jalapeños, diced onion and/or pepitas for garnish

TIP: Cotija is a crumbly, slightly tangy and pleasantly salty Mexican cheese. If you can’t find it, feta makes a perfectly acceptable substitute.

1) Heat oil in a large pot over medium-high heat. Add onions and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute.

2) Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne to taste. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.

3) Serve garnished with cheese, jalapenos, onion and/or pepitas, if desired.

►►

MAKE AHEAD: Refrigerate for up to 5 days or freeze for up to 6 months.

SERVES 8: ABOUT 11/2 CUPS EACH

Calories 276 | Fat 3g (sat 0g) | Cholesterol 0mg | Carbs 49g | Total sugars 10g (added 0g) | Protein 14g | Fiber 17g | Sodium 509mg | Potassium 1,073mg.

Nutrition bonus: Vitamin A (227% daily value) | Vitamin C (39% dv) | Iron (32% dv) | Folate (20% dv).

Buy the Book: IndieBound | Amazon | Barnes & Noble | Books-a-Million | Powell’s

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EatingWell’s Creamy Rye and Butternut Squash Soup

Creamy Rye and Butternut Squash Soup is excerpted from EATINGWELL SOUPS  © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Active: 30 minutes | Cook: 1 hour, 5 minutes

This is a healthier take on a traditional squash and rye bread soup from the Valle d’Aosta region of Italy, usually made with milk and cheese. This variation gets its richness from the creamy starches released by the bread and winter squash. If you like caraway, be sure to use a seeded rye bread.

2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/4 teaspoon crushed red pepper 4 1/2 cups diced butternut, kabocha or hubbard squash (1-inch pieces) 6 cups water 3/4 teaspoon kosher or sea salt 5 cups 1-inch pieces stale rye bread without crust (see Tip) 2 tablespoons finely chopped fresh parsley

1) Heat oil in a large pot over medium heat. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add squash and stir to coat with the oil. Add water and salt. Bring to a boil. Reduce heat to a simmer and cook, partially covered, until the squash is tender, 15 to 20 minutes.

2) Mash about half the squash against the side of the pot to create a thick broth. Stir in bread; return to a simmer and cook, stirring occasionally, until the bread is beginning to break apart, 5 to 15 minutes (cooking time depends on how stale and/or dense your bread is).

3) Remove the soup from the heat, cover and let stand for 15 minutes. Stir in parsley and serve.

Tip: To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don’t want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.

SERVES 6: 1 1/3  CUPS EACH

Calories 185 | Fat 6g (sat 1g) | Cholesterol 0mg | Carbs 30g | Total sugars 4g (added 1g) | Protein 4g | Fiber 4g | Sodium 480mg | Potassium 413mg.

Nutrition bonus: Vitamin A (205% daily value) | Vitamin C (37% dv).

Buy the Book: IndieBound | Amazon | Barnes & Noble | Books-a-Million | Powell’s

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Diabetic Living’s Roasted Steak and Tomato Salad

Roasted Steak and Tomato Salad is excerpted from DIABETIC LIVING’S DIABETES DAILY  © 2018 by Diabetic Living. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

SERVES 4 | HANDS ON 20 minutes | TOTAL 40 minutes | CARB 16g

2 8-oz. beef shoulder petite tenders or two 8-oz. beef tenderloin steaks, trimmed 1 tsp. cracked black pepper 1⁄4 tsp. kosher salt 6 small tomatoes, halved, or 3 tomatoes, quartered 2 tsp. olive oil 1⁄4 cup shredded Parmesan cheese 1⁄2 tsp. dried oregano, crushed 8 cups torn romaine lettuce 1 14-oz. can artichoke hearts, drained and quartered 1⁄3 cup red onion slivers 3 Tbsp. balsamic vinegar 1 Tbsp. olive oil

1) Preheat oven to 400°F. Sprinkle meat with pepper and salt, pressing gently to adhere. Let stand at room temperature 20 minutes.

2) Arrange tomato halves, cut sides down, on half of a large rimmed baking sheet. In a 10-inch skillet heat the 2 tsp. oil over medium high. Add meat; cook about 8 minutes or until well browned on all sides. Transfer meat to other side of baking sheet.

3) Roast 8 to 10 minutes for medium (145°F). Remove meat from oven. Cover with foil and let stand. Move oven rack for broiling.

4) Turn oven to broil. Turn tomatoes cut sides up. Combine Parmesan and oregano; sprinkle over tomatoes. Broil 4 to 5 inches from heat about 2 minutes or until cheese is melted and golden.

5) In a bowl combine lettuce, artichoke hearts, and onion. Drizzle with vinegar and the 1 Tbsp. oil; toss to coat. Arrange on plates. Slice steak and arrange over lettuce with tomato halves.

Tip: Beef shoulder petite tenders are lean and flavorful cuts that are a better value than beef tenderloin. They can be hard to find, so ask for them at the meat counter

PER SERVING (2 cups salad + 3 oz. beef + 3 tomato pieces each): CAL 299, FAT 14 g (4 g sat. fat), CHOL 69 mg,  SODIUM 416 mg, CARB 16 g (5 g fiber, 8 g sugars), PRO 29 g

Buy the Book: IndieBound | Amazon | Barnes & Noble | Books-a-Million | Hudson | Powell’s

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Today only, snag an ebook for any sci-fi/fantasy lover for just $2.99!

Retrograde by Peter Cawdron

The international team at the Mars Endeavour colony is prepared for every eventuality except one—what happens when disaster strikes Earth?

Bannerless by Carrie Vaughn

A mysterious murder in a dystopian future leads a novice investigator to question what she’s learned about the foundation of her population-controlled society. 

Philip K. Dick’s Electric Dreams

The stories that inspired the original dramatic series.

The Spaceship Next Door by Gene Doucette

When a spaceship lands in Sorrow Falls, a lovable and fearless small-town girl is the planet’s only hope for survival.

In the Night Wood by Dale Bailey

In this contemporary fantasy, the grieving biographer of a Victorian fantasist finds himself slipping inexorably into the supernatural world that consumed his subject. 

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EatingWell's Turkish Chickpea and Lamb Soup

Turkish Chickpea and Lamb Soup is excerpted from EATINGWELL SOUPS  © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Active Time: 30 minutes | Cook Time: 2 hours (+ overnight soaking time)

Dried chickpeas in this recipe act like sponges, soaking up flavorful liquids while the soup cooks and even while the leftovers sit in the fridge. The pistachio-mint pesto (below) adds another layer of flavor.

3/4 cup dried chickpeas, soaked in cold water to cover for 8 to 24 hours 3 teaspoons extra-virgin olive oil, divided 1 large onion, chopped 2 medium carrots, diced 3 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 1-pound lamb shank, trimmed 1/2 teaspoon salt 1/4 teaspoon ground pepper 4 cups low-sodium chicken broth 1 14-ounce can diced tomatoes 2 bay leaves 1/2 cup bulgur, rinsed 2 tablespoons lemon juice

1) Drain chickpeas; set aside.

2) Heat 2 teaspoons oil in a large pot over medium-high heat. Add onion and carrots; cook, stirring, until softened, 3 to 5 minutes. Add minced garlic, cumin, coriander and cayenne; cook, stirring, until fragrant, about 20 seconds. Remove from heat.

3) Sprinkle lamb shank with salt and pepper. Heat the remaining 1 teaspoon oil in a medium cast-iron skillet over medium heat. Add the lamb and cook, turning occasionally, until browned all over, 3 to 7 minutes.

4) Transfer the lamb to the pot. Add broth, tomatoes, bay leaves and the chickpeas. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the lamb and chickpeas are very tender, 1 3/4 to 2 1/4 hours.

5) Meanwhile, place bulgur in a medium bowl. Cover with boiling water and let stand for 15 minutes. Drain in a sieve, pressing out excess water. Make the Pistachio-Mint Pesto (below).

6) Skim fat from the surface of the soup. Using tongs, transfer the lamb to a clean cutting board. Coarsely shred the meat and return it to the soup. (Discard the bone.) Add the drained bulgur. Heat the soup until heated through. Stir in lemon juice. Top each serving with pesto.

Pistachio-Mint Pesto

1 1/2 cups fresh mint 1/3 cup shelled pistachios 2 cloves garlic, crushed and peeled 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 2 tablespoons low-fat plain yogurt 1/8 teaspoon salt (optional)

Combine mint, pistachios and garlic in a food processor and process until finely chopped. With the motor running, gradually add oil, lemon juice and yogurt. Process until a paste forms. If using unsalted pistachios, add salt, if desired.

Make Ahead: Refrigerate for up to 2 days. Thin with broth or water, if necessary, when reheating.

Serves 6: About 1⅔ cups each

Calories 344 | Fat 14g (sat 2g) | Cholesterol 22mg | Carbs 38g | Total sugars 8g (added 0g) | Protein 20g | Fiber 10g | Sodium 440mg | Potassium 747mg

Nutrition Bonus: Vitamin A (93% daily value) | Vitamin C (38% dv) | Iron (34% dv)

Buy the Book: IndieBound | Amazon | Barnes & Noble | Books-a-Million | Powell’s

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Give the Gift of Great Food

Bonus: Get a Recipe for Triple Chocolate Cookies!

Win a set of cookbooks! Click here to enter.

Israeli Soul

For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine.

Everyday Dorie

“Easy, delicious weeknight meals. . . Exceptional desserts. . . Whether readers are just discovering Greenspan or are part of her fan base, they will be thrilled with this." —Publishers Weekly, starred review

Menus

An illustrated journal to record celebrations, with paintings by the legendary chef and artist Jacques Pépin.

Delish

More than 275 recipes and ideas that are meant to be devoured, not perfected—including Quesadilla Cake, Chicken Fried Cauliflower, and Cookie Dough Cheesecake.

Rose’s Baking Basics

The ultimate baking book for everyone from best-selling author and "diva of desserts" Rose Levy Beranbaum.

Better Homes and Gardens New Cook Book, 17th Ed.

The 17th edition of this classic cookbook is fully updated and revised to reflect both the best of today's food trends and time-tested classics. With more than 1,000 recipes and a photo for each one, the book covers both traditional dishes such as Brownies and new favorites like Cold Brew Coffee.

While you wait for your cookbooks to arrive, enjoy this Triple Chocolate Cookie recipe from the new Better Homes and Gardens New Cook Book, 17th Edition.

Triple Chocolate Cookies

Hands-on time: 40 minutes | Stand: 20 minutes | Bake: 9 minutes per batch at 350°F | Cool: 1 minute

7 oz. bittersweet chocolate, chopped 5 oz. unsweetened chocolate, chopped ½ cup butter ⅓ cup all-purpose our ¼ tsp. baking powder ¼ tsp. salt 1 cup granulated sugar ¾ cup packed brown sugar 4 eggs ¼ cup finely chopped pecans, toasted 1 recipe Chocolate Drizzle 1) In a 2-qt. saucepan combine chocolates and butter. Heat and stir over low heat until chocolate melts and is smooth. Remove from heat. Cool 10 minutes. In a bowl combine our, baking powder, and salt.

2) Meanwhile, in a large bowl combine both sugars and eggs. Beat with a mixer on medium to high 2 to 3 minutes or until color lightens slightly, scraping bowl as needed. Beat in melted chocolate mixture. Add our mixture to chocolate mixture; beat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand 20 minutes (dough thickens as it stands).

3) Preheat oven to 350°F. Line cookie sheets with parchment paper or foil. Drop dough by small spoonfuls 2 inches apart on prepared cookie sheets. Bake 9 minutes or just until tops are set. Cool on cookie sheet 1 minute. Remove; cool on wire rack. Spoon Chocolate Drizzle over cookies.

Makes about 60 cookies.

Chocolate Drizzle

In a 1- or 1½-qt. saucepan heat and stir 1 cup semisweet chocolate chips and 4 tsp. shortening over low heat until chocolate melts and mixture is smooth. Remove from heat.

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EatingWell’s Thai Coconut Curry Soup

Thai Coconut Curry Soup is excerpted from EATINGWELL SOUPS  © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Active: 50 minutes | Cook: 50 minutes

Thai soups often get their savory flavor from fish sauce. To keep this one vegetarian and add an umami note, we simmer dried shiitakes in vegetable broth.

6 cups low-sodium vegetable broth, divided 3/4 ounce dried shiitake mushrooms 1 tablespoon extra-virgin olive oil 1 1/2 cups chopped onion 2 teaspoons grated fresh ginger 2 jalapeño peppers, minced 1 1/2 tablespoons Thai red curry paste (see Tip) 1 1/2 tablespoons reduced-sodium tamari 1 1/2 teaspoons lime zest 1/4 cup lime juice 1/2 teaspoon salt 2 1/4 cups coconut milk 12 ounces diced extra-firm tofu (1/2-inch) 3 ounces fresh oyster mushrooms or other wild mushrooms, chopped 4 cups chopped mature spinach (5 ounces) Fresh cilantro for garnish

TIP: Look for red or green Thai curry paste, a mixture of chiles and Thai seasonings, in the Asian section of large supermarkets. The heat and salt level can vary widely depending on brand.

1) Combine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.

2) Heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.

3) Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.

Make Ahead: Refrigerate for up to 5 days.

Serves 8: About 1½ cups each

Calories 223| Fat 18g (sat 13g) | Cholesterol 0mg | Carbs 12g | Total sugars 4g (added 0g) | Protein 7g | Fiber 3g | Sodium 473mg | Potassium 428mg

Nutrition bonus: Vitamin A (29% daily value) | Vitamin C (23% dv) | Iron (22% dv)

Buy the Book: IndieBound | Amazon | Barnes & Noble | Books-a-Million | Powell’s

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EatingWell’s Wild Mushroom Soup

Wild Mushroom Soup is excerpted from EATINGWELL SOUPS  © 2018 by  Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Active: 45 min | Cook: 1¼ hours

This creamy mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can’t find fresh or dried morels, try other dried mushrooms, such as dried shiitakes or creminis, but be sure to use at least 1 ounce dried mushrooms to keep the luscious flavor. Serve with crusty garlic bread.

12 ounces fresh morels, trimmed, or 1 ounce dried morels plus 12 ounces fresh cremini (baby bella) mushrooms 5 cups low-sodium chicken or vegetable broth, or as needed 2 tablespoons extra-virgin olive oil, plus more for garnish 1 medium carrot, finely chopped 1 stalk celery, finely chopped 1 small onion, finely chopped 1 tablespoon finely chopped garlic 1/4 cup Marsala or dry sherry 1 cup diced peeled potato 1 1/2 teaspoons finely chopped fresh thyme 1 1/2 teaspoons kosher salt 1/8 teaspoon crushed red pepper, or to taste Ground pepper to taste 1/4 cup coarsely chopped flat-leaf parsley

1) If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry, then coarsely chop. (If using dried morels, soak in 2 cups warm water for 30 minutes. Strain in a cheesecloth-lined sieve and reserve the soaking liquid. Add enough broth to the soaking liquid to equal 5 cups. Coarsely chop the morels and creminis.)

2) Heat oil in a large pot over medium heat. Add carrot, celery and onion; cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala (or sherry) and cook for 1 minute more.

3) Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, uncovered, until the potato is tender, 15 to 20 minutes.

4) Puree the soup with an immersion blender or in a regular blender or food processor. (Use caution when blending hot liquids.) Season with pepper. Serve the soup topped with parsley and a drizzle of oil, if desired. Make Ahead: Refrigerate for up to 3 days.

Serves 8: ¾ cups

Calories 108 | Fat 5g (sat 1g) | Cholesterol 0mg | Carbs 11g | Total sugars 2g (added 0g) | Protein 5g | Fiber 2g | Sodium 426mg | Potassium 443mg.

Nutrition bonus: Iron (32% daily value) | Vitamin A (29% dv).

Buy the Book: IndieBound | Amazon | Barnes & Noble | Books-a-Million | Powell’s

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Learn How to Do [Almost] Everything with The Martha Manual

Essential life skills from America's most trusted lifestyle expert—together in one beautiful and practical handbook, with hundreds of ideas, instructions, and inspirations

Martha Stewart is America’s go-to source for the best answers to nearly every question. As an authority on the many worlds upon which she’s built her domestic empire, she can advise on everything from creating a cutting garden and setting the table to playing classic lawn games or building a campfire. Whether it’s organizing, celebrating, cleaning, decorating, or any number of other life skills, these are the time-tested, Martha-approved strategies for frequent challenges and basic how-to knowledge that everyone should have at the ready.

Preorder bonus: If you order The Martha Manual before 12/31/18, we’ll send you Martha’s top entertaining tips, including how to set up a home bar and how to choose and serve wine for your upcoming holiday celebration! Simply order the book today before 12/31/18 and fill out this form!

Order Now: Indie Bound | Amazon | Barnes & Noble | Books-a-Million | Hudson

See the pages below for a sneak peek:

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Finishing Touches for Your Thanksgiving Menu

Taking care of some last-minute menu planning? Let some of our favorites of the season fill in the gaps on your Thanksgiving table!

Appetizer: 5-Minute Hummus with Roasted Butternut Squash

“We believe 5-Minute Hummus to be a medium step forward for mankind.” — Michael Solomonov and Steven Cook, Israeli Soul

Side: Sun-Dried Tomato & Fennel Stuffing

“[Fennel] is a particularly nice surprise in a stuffing, where most people are expecting to find blah celery.” — Tiffani Thiesen, Pull Up a Chair

Dessert: White Wine-Poached Pears

“Poached fruit...is just what you want after hearty dishes, like meat of pasta, and it’s perfect in fall and winter, when fruit isn’t very lush but we’re all craving it.” — Dorie Greenspan, Everyday Dorie

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Dorie Greenspan’s White Wine-Poached Pears

White Wine-Poached Pears is adapted from EVERYDAY DORIE © 2018 by Dorie Greenspan. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Makes 6 servings

6 firm pears (see headnote) 1 lemon, halved 2 cups (480 ml) white wine ¼ cup (50 grams) sugar 2 tablespoons honey 4 quarter-sized slices peeled fresh ginger 1 or 2 vanilla beans, split and scraped (use the pulp, reserve or discard the pods) or 1 tablespoon pure vanilla extract 1 or 2 cinnamon sticks 1 whole star anise, broken into points Pinch of Urfa pepper, cayenne pepper, or crushed red pepper flakes (optional) Caramel, chocolate or berry sauce, store-bought or homemade, for serving (optional) Lightly sweetened whipped cream or crème fraîche, for serving (optional)

Working Ahead: Packed in a tightly covered container, the pears can be refrigerated for up to 3 days

1) To poach the pears, you’ll need a lidded pot large enough to hold them upright snugly in a single layer; I use a soup pot and one of the pears is always a little squished and slightly higher than the others, but it works out. You’ll also need a piece of parchment (or wax) paper cut to fit inside the pot. (Covering the pears with parchment will slow the reduction of the syrup and keep the fruit from bobbing about.)

2) One at a time, peel the pears, leaving a circle of skin at the top of each, if you’d like, as well as the stem, if the pear has one. Immediately rub the pear with a lemon half to keep it from browning. Using a long vegetable peeler, an apple corer or a knife, working from the bottom, remove the pear’s core, being careful not to cut through the top. Squirt a bit of juice inside the pear.

3) Cut a couple of slices from the other lemon half and toss them into the pot, along with the remaining ingredients except the pears. Place the pot over medium heat and bring the liquid to a boil, stirring to dissolve the honey and sugar. Lower the heat and carefully fit the pears into the pot—extra points if they’re all standing up. The pears will not be covered by the liquid, and that’s fine. Put the parchment circle over the pears, pressing down lightly so that the paper touches the fruit, and cover the pot with the lid.

4) Simmer gently for 15 to 20 minutes, or until the fruit is still firm (you want it to hold its shape) but easily pierced with a small sharp knife. Carefully transfer the pears to a bowl or container. Turn the heat up and boil the syrup for about 5 minutes to further concentrate the flavors. Pour the syrup over the pears and allow them to cool to just warm or room temperature, then catch and discard the points of star anise, or do it before serving.

5) You can serve the pears warm or chilled. I usually serve them cold and plain—one pear in a nice bowl or a stemless glass with syrup poured around it is perfect.

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Tiffani Thiesen’s Sun-Dried Tomato & Fennel Stuffing

Sun-Dried Tomato & Fennel Stuffing is excerpted from PULL UP A CHAIR  © 2018 by Tiffani Thiesen. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

I love fennel—I mean love fennel. I’m crazy about how herbaceous and fresh it is raw and how mild and sweet it gets when it’s cooked down. It’s a particularly nice surprise in a stuffing, where most people are expecting to find blah celery. It also plays up the subtle sweetness of the sun-dried tomatoes here, which otherwise give this dish deep, earthy flavor. This stuffing is the perfect addition to a holiday table, or with pretty much any meat dish. I call for making croutons from scratch, but you could totally buy them ready-made from the store and call it a day.

Serves 4 to 6

8 tablespoons (1 stick) unsalted butter, plus more for greasing 2 loaves white or sourdough bread, crusts removed, cut into 1-inch cubes 4 fennel bulbs, cored and coarsely chopped, fronds chopped and reserved for garnish 2 cups chicken broth 1 cup chopped drained oil-packed sun-dried tomatoes 2 tablespoons balsamic vinegar 1 teaspoon dried oregano 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper

1) Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with butter.

2) Spread the bread cubes in a single layer on a large baking sheet and toast in the oven, tossing once or twice, until lightly golden, 10 to 15 minutes.

3) Melt the butter in a large saucepan over medium heat. Reserve 2 tablespoons of the melted butter and set aside. Add the fennel to the saucepan and cook, stirring occasionally, until tender, 20 to 25 minutes.

4) In a medium sacepot, combine the broth, sun-dried tomatoes, vinegar, oregano, salt, and pepper. Bring to a simmer over medium-high heat and cook for 10 minutes.

5) In a large bowl, toss the toasted bread with the fennel and broth mixtures, making sure the bread fully absorbs the liquid. Place the stuffing in the prepared baking dish, cover with foil, and bake for 20 minutes. Uncover the stuffing and brush it with the reserved 2 tablespoons melted butter. Bake, uncovered, until browned on top, another 20 minutes.

6) Garnish with the fennel fronds and serve hot.

[hmhbooks]

Michael Solomonov and Steven Cook’s 5-Minute Hummus with Roasted Butternut Squash

5-Minute Hummus with Roasted Butternut Squash is adapted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Makes about 4 cups (4 servings)

For the Quick Tehina Sauce

1 garlic clove Juice of 1 lemon 1 (16-ounce) jar tehina 1 tablespoon kosher salt 1 teaspoon ground cumin 1 to 1½ cups ice water

For the Hummus

2 (15-ounce) cans chickpeas, drained and rinsed

For the Butternut Squash

1 butternut squash Canola oil Salt and pepper 1 cup halved red grapes Toasted pistachios Lemon juice Olive oil 1 additional cup quick tehina sauce (see above)

1) Make the Quick Tehina Sauce: Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.

2) Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.

3) Process until the mixture looks peanut-buttery, about 1 minute.

4) Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand. ow you have Quick Tehina Sauce!

5) Make the hummus: Add the chickpeas to the tehina sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.

6) Make the Roasted Butternut Squash topping: Preheat the oven to 450°F. Cut a butternut squash in half and scoop out the seeds. Rub the squash with canola oil, sprinkle with kosher salt, and put it on a parchment paper-lined baking sheet, flesh side down. Roast for about 1 hour or until tender. Let cool.

7) Meanwhile, mix together about 1 cup each halved red grapes and toasted pistachios in a large bowl. Season with lemon juice, olive oil, salt, and chopped fresh herbs. Set aside. When the squash has cooled, scoop the flesh into a colander lined with cheesecloth and mash it with a fork. Drain the squash for 10 minutes, then gather up the cheesecloth and squeeze out as much moister as you can. Transfer the squash to a bowl. Stir in about 1 cup Quick Tehina Sauce (see above). Taste and add more lemon juice, pepper, salt, and tehina if needed.

8) To serve, top hummus with butternut squash, followed by the grape-pistachio salad.

[hmhbooks]

Avocaderia’s Green Peas, Mint & Burrata Toast

Green Peas, Mint & Burrata Toast is excerpted from AVOCADERIA © 2018 by Alessandro Biggi, Francesco Brachetti, and Alberto Gramigni. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

This is our riff on a beloved Italian springtime bruschetta. If you can’t find the softer burrata, swap in its cousin, mozzarella, but don’t skimp on the fresh mint—it pulls together the whole dish. Just be careful when taking a bite—the burrata is deliciously messy.

Serves 2

For the Pea Spread

2 sprigs fresh mint 2 cloves garlic 1 tablespoon plus 1 teaspoon olive oil 2 cups frozen peas 1/2 teaspoon sugar 1/2 teaspoon salt Black pepper

For the Toast

1 piece ciabatta bread (about 5 inches square each), split and toasted 1 avocado, pitted, peeled, and sliced 2 small balls burrata cheese, at room temperature Small fresh mint leaves, for topping Pea shoots, for topping (optional) Olive oil, for drizzling Black pepper, for sprinkling

1) MAKE THE PEA SPREAD: In a small saucepan, combine the mint, garlic, and oil and cook over low heat for 30 seconds. Stir in the peas, sugar, salt, and pepper; cook for 5 minutes. Add 1/4 cup water and cover; cook until the peas are fork-tender and there’s still some liquid in the pan, about 10 minutes. Remove from the heat. Reserve 1 tablespoon of the whole peas for topping the toasts. Transfer the remaining pea mixture to a food processor and pulse until coarsely mashed.

2) MAKE THE TOAST: Spread about 1/3 cup pea spread over each toasted ciabatta bottom. Divide the sliced avocado between the toasts, placing it in the center, and set the burrata on top. Scatter over the reserved cooked peas, mint, and pea shoots (if using), then drizzle with olive oil and sprinkle with pepper.

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