Martha and chef Cesare Casella shed light on legumes, exploring the varieties and how to cook them using three different methods: stovetop, oven, and pressure cooker
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Pomegranates: Tagine of Lamb with Pears, Eggplant Puree with Yogurt, Pomegranates at Pom Wonderful (Field Trip), How to Peel and Eat Pomegranates, Desert Animals, Decorative Magazine Holder
Dotson's Diner (Franklin, TN), Morning Call (Metairie, LA), P&J Oysters (New Orleans, LA), Ed Rice Cured Hams (Mt Juliet, TN), Pink's Hot Dogs (Los Angeles, CA)
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.
Martha serves up a delicious chicken dinner with fresh ingredients from her greenhouse joined by her good friend Kevin Sharkey, they celebrate the perfect meal for a taste of home-cooked goodness.
Martha prepares pot-au-feu, a hearty French one-pot meal of meat and vegetables
Martha makes steak dinners cooked to perfection
Martha and her friends make three pasta dishes
Martha demonstrates egg recipes Martha visits her chicken coop
Martha makes her favorite jam recipes
Follow Martha as she creates delicious breakfast pastries with an easy-to-prepare yeast dough: pear and frangipane pastries, brown butter swirl, and jam-filled croustades
Martha shares meringue desserts: meringue wreath with jewel-like sugared berries, chocolate angel food cake with milk chocolate frosting, and almond dacquoise bombers
Succulents are known for their interesting textures. Martha explores how best to care for succulents including watering, fertilizing, and repotting.
Martha shares her love of houseplants. Learn all about the most popular and sought after houseplants, topiaries and begonias and how to take care of them.
One of the joys of gardening is having beautiful color all year. Bulbs and tubers are at the center of the show because of their beautiful blooms from spring to winter.
Starting a Cookbook Library, Lamb Chops, Winter Vegetable Salad, Combing Paint Tools and Technique, Huber Embroideries (Field Trip), Homemade Seed Starting Mix
Cake of the Month: Carrot and Ginger, Making Bird Toys, Forcing Minor Bulbs, Fringed Winter Scarves, Pendleton Woolen Mills (Field Trip), Blue Rockingham, Portuguese Kale Soup
Vanilla Custard Cups, Snowy Owls 101, Collecting Russell Wright Dinnerware, Braised Lamb Shanks, Making a Buckwheat Neck Roll, Plant of the Week: Silver Leaf
Winter Emergency Kit Good Thing, Ask Marc: Birds, Mushroom Glossary, Phyllo Hors d'oeuvres, Sauteed Mushrooms with Polenta, Black Ash Baskets (Field Trip), Gate Leg Sewing Table
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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