Martha Stewart Living
Preserving seeds; chef Todd English prepares pumpkin souffle; harvesting pumpkins.
Preserving seeds; chef Todd English prepares pumpkin souffle; harvesting pumpkins.
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Traditional lemon mousse damask tart with candied lemon peel; chocolate tart shell with caramel.
Pavlova with passion fruit; île flottante; Huguenot torte.
Martha tours the gardens of Palm Beach, exploring a stunning variety of tropical plants.
Martha makes delicious homemade yogurt; all the ways yogurt can be used.
Chef David Burke brings his modern classic dishes to Martha's Maple Avenue kitchen.
Martha tours Breads Bakery with owner Gadi Paleg and learns about their award-winning baked goods.
Lionel Train factory; papier-mâché Santas; reindeer.
Collection of textiles; recipe for lemon chicken, herb salad with feta cheese.
Ice fishing; figure skating; cold survival skills; all about chinchillas with Marc Morrone.
Fruit cake; glitter ornaments; heirloom ornaments; remnant stockings; colored-ball wreath.
Succotash; hard cider; bulbs for shady areas; camp blankets; heated birdbath; corn-husk dolls.
Preserving seeds; chef Todd English prepares pumpkin souffle; harvesting pumpkins.
Wooden furniture care; roasted garlic; ginger pumpkin pudding cake.
Fall foliage in New York City; ivy; furniture restoration.
Martha and Chef Daniel Humm of Eleven Madison Park make redefined vegan dishes.
Martha makes her favorite cakes with Alessia Tomassetti and Lucie Franc De Ferriere.
Puff pastry; ginger.
Cheesecake with apricot finish; chocolate cream tart; Atlantic Beach tart.
Three common stocks -- chicken, beef and vegetable.
Simple vegetable side dishes include steamed spinach and sautéed broccoli rabe.
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