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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Swiss Meringue, Transforming a Lamp, Hydrangea Wreaths
Sharpening Knives, Chicken Paillard and Spinach Orzo, Grill Pan Good Thing, Potpourri Bags
Silver Pouches, Caviar, Rolled Linens, Blowing Out Candles Good Thing
Bottle Gardening, Decorative Wall Painting, Decorative Boxes, Dishwashing Bottles Good Thing
Winter Entertaining: Chile Verde, Jicama Salad, Ike's Chili House (Field Trip), How to Bake a Potato Good Thing, Making Rolled Candles, Candle Wax Homekeeping, Martha's Mother's Cream Cheese Cookies
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.
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 sheds light on the world of mushrooms with four recipes: buckwheat crepes with mushroom filling, vegetarian mushroom ragu, French mushroom soup, and mushroom risotto
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
City Living: Tag Sale Find: Lead-Top Plant Stand, Miniature Orchids, Un-Workout Workout, Apartment Dog, Huber Embroideries (Field Trip), Butternut Squash Risotto, Tiramisu
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.
Chef Lazaro Perez joins Martha in her kitchen to cook a fiesta-inspired feast of carnitas and homemade tortillas, shrimp in a spicy chili sauce, and the iconic Martha-rita.
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