Martha Stewart's Cooking School
Béarnaise sauce; Kansas City barbecue sauce; tartar sauce with capers, shallots and cornichons.
Béarnaise sauce; Kansas City barbecue sauce; tartar sauce with capers, shallots and cornichons.
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Martha is creating a brand-new rose garden with almost 200 roses.
Martha builds a brand new, half-acre raised bed vegetable garden on her farm.
The almond can be used in everything from milk to butter; almond crunch ice cream cake; blancmange.
Creamy tart au fromage with farmer's cheese and crème fraîche; a ricotta cannoli cake.
Ginger-pear hand pies; molasses-ginger crisps.
S'mousses, a twist on s'mores; chocolate and peanut butter tart; triple chocolate ice cream cake.
Pear and frangipane pastries; pull-apart cinnamon and brown butter swirl; jam-filled croustades.
Berry chiffon cake; a confection-topped caramel chiffon cake; a woodland stump cake.
A classic roulade made with oat flour and berry cream; gluten-free chocolate buckwheat torte.
The basic elements of making a stew; beef stew; veal stew; coq au vin.
Rib roast; crown roast of pork; stuffed turkey breast; the best cuts for roasting.
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks.
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer.
Cutting up a whole chicken; spatchcocking a Cornish game hen; butterflying a leg of lamb.
Three common stocks -- chicken, beef and vegetable.
Chef David Burke brings his modern classic dishes to Martha's Maple Avenue kitchen.
Throwing a Derby party, from mint juleps and deviled eggs to finding the perfect hat.
Martha visits Chef Costas Spiliadis at Estiatorio Milos for authentic Greek fare.
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