Martha visits the Japanese restaurant Joji in the heart of New York, where Chef George Ruan shares his secrets for the ultimate omakase experience culinary giant Daniel Boulud stops by.
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Martha visits Il Buco Alimentari with chef Justin Smillie and fries artichokes to crispy perfection they construct a salad with anchovy crumbs followed by spaghetti bottarga and charred duck.
Salads are a terrific way to make vegetables your main course. Martha makes frisee aux lardons, chopped salad, Caesar salad, and stacked butter lettuce with citrus vinaigrette
Martha offers a potato primer: scalloped potatoes, all-American potato salad, silky potato puree. Plus, crispy-on-the-outside, creamy-on-the-inside smashed potatoes
Martha prepares onion dishes with different cooking techniques: French onion soup, balsamic-glazed pearl onions, and fried onion rings. Plus, pickled Vidalia and red onions
Chicken, a mainstay of the dinner table, can be prepared in many ways. Martha prepares chicken paillard, chicken pot pie, and spatchcocked chicken
Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp
Martha presents the techniques you'll need to prepare spectacular Danish pastry at home: apricot bow ties, cheese Danish, brown sugar cinnamon Danish, Danish snails
Martha shows how alcohol adds flavor to four longtime favorite desserts: Mrs. Maus' fruitcake, plum-and-port crostata, rum raisin pie, and tiramisu
Martha shares regional favorites from the Northeast: cranberry tart, mini chocolate whoopie pies, New York crumb cake, and walnut babka (guest Uri Scheft, Breads Bakery)
Martha shares four of her favorite home-style cakes, perfect for entertaining or every day: lemon Bundt cake, devil's Bundt cake, whipped cream cake, and applesauce spice cake
Martha makes three wholesome recipes that'll make you never skip breakfast again: Irish-style brown bread, airy whole-wheat popovers, and whole-wheat date nut bread
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
Learn the art of making fresh pasta from scratch with Martha and Michael White, chef and pasta specialist: make pasta dough and form it into stands or shapes
Nothing comforts like a bowl of homemade soup. Once you master a few basics, you can make many variations. Watch Martha make chicken soup, minestrone, and spinach cream soup
Hearty stews are made with inexpensive cuts of meat and require little hands-on prep time. Martha demonstrates three classic recipes: beef stew, coq au vin, and veal stew
Pan-searing means browning food over high heat to develop a crust and lock in juiciness. Martha prepares scallops, salmon fillets, steak with mustard cream sauce, duck breasts
Fried foods should be golden brown and never greasy. Martha deep-fries and pan-fries to perfection: French fries, pan-fried chicken, and Japanese tempura vegetables
Martha demonstrates healthful and versatile poached chicken breasts. She also shares recipes and techniques for poaching salmon and poaching eggs
With little hands-on time and no special equipment, braising produces hearty, flavorful dishes. Martha shares recipes for pot roast, braised cabbage, and pulled pork shoulder
Roasting is an adaptable technique that works well for meat, fish, chicken, and vegetables. Martha prepares roast chicken, beef tenderloin, and autumn vegetable salad
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