Tailgate food, the Martha way
I couldn’t say whether Martha Stewart actually likes football, yet each winter she dons a jersey, fires up the grill and leaves the patchouli candles inside. It’s an ambiance thing: The canonical Martha doesn’t inhale pork rinds or shotgun Pabst, but the game-day Martha sure does.
Her guide to hors d’oeuvres is an extended lesson in culinary class-consciousness — recommendations for black-tie holiday parties are pretentious, but her outdoor grilling balances the fine and the rough, like pig skins with Hamptons class. The sausages are duck, not pork, the peppers lightly grilled, not...
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