A Busy Morning at New York City's Rockefeller Center

June 11, 2019

A Busy Morning at New York City's Rockefeller Center

It’s grilling season and I am so excited about my latest book, “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Large and Small”. Have you gotten your copy yet? It’s at bookstores and online right now.

Last week, during my appearance on The Today Show, I shared three great recipes - Chicken with Green Chili Dressing, Korean Short Ribs and a Salmon Salad with Sugar Snap Peas, Eggs, and Potatoes. These dishes are so easy to make and so delicious and refreshing, especially on a hot summer’s day.

I always love my time at The Today Show! I hope you enjoy these photos. And, please watch the entire segment on The Today Show web site - just click anywhere on this highlighted link.

: The weather on this day was very pleasant and dry – we’ve had so much rain in the Northeast these last few weeks. Here I am in one of my new Stretch Poplin Bracelet-Sleeve Blouses from my collection at QVC, in a shell pink color – these blouses are so comfortable. https://qvc.co/2ZfX8SH

: I took this photo of the crowd at one end of Rockefeller Plaza waiting patiently for the show to start. It’s so much fun doing these segments in front of a LIVE audience.

: All the recipes for the segment are from my latest book, “Grilling.” It’s my 95th publication and it’s chock full of recipes your whole family will love. https://www.amazon.com/Martha-Stewarts-Grilling-Recipes-Gatherings/dp/1524763373

: Before every television cooking segment, bowls, platters and utensils are always prepared and labeled, so there is no confusion or rush for items at the last second.

: Whenever I appear on The Today Show, I get there very early in the morning to go through my segment step by step. It is very busy before the show starts – the entire crew works hard to get everything ready. Here I am going over all the details with my special projects producer, Judy Morris.

: My segment is done with news anchor Craig Melvin. Craig loves to cook on the grill, especially for his young children, because it is so easy to do. When grilling chicken, be sure it cooks to 165-degrees Fahrenheit.

: Look how golden the chicken is – so perfect. I also talked about keeping the grill clean. Always clean the grill after every use. I like to use my long grilling tongs from Macy’s with a paper towel and a little oil to get the food remnants off the grill while it is still warm. https://mcys.co/2KGL0pD

: This dish is topped with our green chili sauce right from the book. Combine fresh cilantro leaves, chopped serrano chile, chopped scallions, lime zest and lime juice, and some extra-virgin olive oil – it’s that easy.

: Here’s another crowd shot. The guests come from across the country and abroad to watch The Today Show at Rockefeller Center.

: At the next station – Korean Short Ribs. These ribs are cut flank style and then marinated before being grilled for only two to three minutes per side – until it is cooked through.

: It can be served on a lettuce leaf with Kimchi, gochujang paste, sliced cucumbers and scallions.

: The audience is very enthusiastic – it is nice to see such an energetic crowd gathered for these Today Show segments.

: The ingredients are all displayed on the table, so everyone can see. These are the ingredients for our Salmon Salad with Sugar Snap Peas, Eggs, and Potatoes.

: Of course, whenever a recipe calls for eggs, I bring fresh eggs straight from my chickens at the farm.

: I love grilling salmon in this basket. This is from my collection at Macy’s. It’s great for cooking fish, vegetables, steak, shrimp, chops and many other foods. https://mcys.co/2KGL0pD

: We cooked about one and quarter pounds of skin-on salmon fillet and served it in a salad with potatoes, watercress, eggs, sugar snap peas and our dressing made with anchovies, Dijon mustard, and lemon juice.