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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Martha takes a deep dive into how to choose and maintain the best knives Chef Masa Takayama shares his superior knife skills and world renowned dishes.
Martha makes homemade ice cream with Van Leeuwen Ice Cream co-founder, Ben Van Leeuwen Martha assembles ice cream sandwiches with homemade cookies and makes hot fudge.
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.
Urban Archaeology (Field Trip), Chocolate Curls, Making Chocolate Cakes, Potpourri, Cookie of the Week: Cookie Dough Gift
Healthy Family: Quinoa Salad, Aloe Plants, Pet Tooth Care, Animal Healing at Centerline Stables (Field Trip), Air Purifying Houseplants, Everyday Food: Roasted Pears and Dried Fruit, T'ai Chi Chih
Four Seasons Farm Tour (Field Trip): Greenhouse 101, Composting 101, Tomato Cage Good Thing, Essential Garden Tools, Fresh Herbal Tea, Lettuce Harvest, Summer Greens and Tomato Salad
Wool Tweed Patchwork Throw, Sean's Buffalo Wings with Blue Cheese Dressing, Jalapeno Poppers, Guacamole, Brewery Ommegang (Field Trip), Collecting Game Boards, Hearing Institute
Succulents are known for their interesting textures. Martha explores how best to care for succulents including watering, fertilizing, and repotting.
Martha shares techniques for three homemade stocks: chicken (including a pressure-cooker version), beef, and vegetable. Plus, cooking and storage tips
Eat your vegetables! Martha prepares: spring peas with mint, brown-sugared carrots, sauteed broccoli rabe, roasted acorn squash, corn on the cob, and lemony kale salad
Martha makes three easy, classic sauces: hollandaise, bechamel, beurre blanc, and marinara
All about eggs! Martha shares her methods for preparing eggs, any style: soft- and hard-boiled eggs, fried eggs, scrambled eggs, omelet, and frittata
Let your taste buds travel to Arabia with these inspired small bites. Martha prepares crab croquettes, date pancakes, lamb dumplings, and an addictive fava bean dip
Martha celebrates bold flavors with four traditional festive Arabian dishes: chicken machbous, al mansaf, beef biryani, and lamb ghouzi
Martha prepares Arabian-inspired crowd favorites: chicken kabsa, stuffed cabbage with spiced lamb chops, orzo risotto with wild mushrooms, and orange-ginger yogurt cakes
Attention cheese lovers: This how is for you! Martha makes homemade ricotta, classic fondue, fettuccine alfredo, and raclette. Plus, a grown-up grilled cheese sandwich
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