Martha introduces her modern American take on four Italian favorites: eight-layer lasagna, chicken Parmesan, raviolo with egg yolk, and linguine with red or white clam sauce
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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.
With over 200 chickens and 20 different breeds, Martha shares her tips for raising and caring for her flock of chickens. Then, learn the how-to of building a chicken coop.
Martha visits the annual Orchid Show at the New York Botanical Garden, with a mesmerizing array of orchids designed by acclaimed artist Lily Kwong.
Chocolate Chip Angel Food Cake, Manhattan Fruitier (Field Trip), Bouquet Good Thing
Tempering Chocolate, Chocolate Leaves and Cabbages, Coeur a la Creme
Chocolate Souffle, Laminated Phone List Good Thing, Greenwich Orchids
Valentine's Day: Planting Roses, Valentine Chocolate Hearts, How to Hold a Pan, Paper Pastry Bag, Collecting Depression Glass
Elegant Valentine's Day: Scallops with Leeks in Champagne Sauce, Pink Valentine's Table Setting, Chocolate Souffle, Maps at Redstone Studio (Field Trip), Collecting Valentine Postcards, Keepsake Box
Warm-Up Winter: Oven-Roasted Ribs with Chipotle Molasses Sauce, Buttermilk-Bacon Smashed Potatoes, Otterhounds (Field Trip), Kids' Mitten Sweater, Arranging Flowers for Valentine's Day
Go for the bone! Martha prepares four flavorful, tender dishes featuring bone-in cuts of meat: oxtails, slow-roasted beef ribs, cowboy steak, and Korean short ribs
Martha introduces her modern American take on four Italian favorites: eight-layer lasagna, chicken Parmesan, raviolo with egg yolk, and linguine with red or white clam sauce
Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp
Culinary legend Jacques Pepin brings his authentic French flavors to Martha's kitchen, crafting a delicious, flavorful menu.
Martha invites Oscar de la Renta co-creative director Laura Kim to her kitchen to create her Instagrammable and aesthetically-pleasing recipes.
Martha and Chef Kenji Lopez-Alt make extra-crunchy fried chicken sandwiches, tempura shrimp with vegetables, and finally a perfectly stir-fried beef with broccoli.
Martha gets a first-hand look behind the delicious French dishes at Cenadou Bistrot including mussels in a tomato sauce with housemade croutons and a flatbread topped with olives and anchovies.
Martha shares her favorite tomato recipes from a tomato tart to Martha's favorite BLT to a simple marinara sauce.
Chef Margarita Lorenzana-Manzke visits Martha's Maple Avenue kitchen and shares recipes of her famous staples from her restaurant, Republique, like banana caramel cream pie and brioche loaves.
Martha road trips to Arethusa Farm in Bantam, CT, and learns how they make their award-winning Europa cheese, visits their cheese caves, and makes their delicious cheesy risotto recipe.
Sharpening Knives, Chicken Paillard and Spinach Orzo, Grill Pan Good Thing, Potpourri Bags
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