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
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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)
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
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 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.
Bottle Gardening, Decorative Wall Painting, Decorative Boxes, Dishwashing Bottles Good Thing
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
Wool Tweed Patchwork Throw, Sean's Buffalo Wings with Blue Cheese Dressing, Jalapeno Poppers, Guacamole, Brewery Ommegang (Field Trip), Collecting Game Boards, Hearing Institute
Handmade Bookmark, First Aid for Home Libraries, Fixing a Torn Page, Handling Books, Hedgehogs 101, Cake of the Month: Banana, Peanut Butter and Milk Chocolate, Homework Helper
Steaming is one of the fastest and healthiest ways to cook. Martha shows how to cook in parchment paper, clean and steam mussels, and use a bamboo steamer to prepare salmon and peas
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