Martha Cooks
Martha heads to her local seafood market to pick up the perfect ingredients for a clam bake.
Martha heads to her local seafood market to pick up the perfect ingredients for a clam bake.
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Ginger-pear hand pies; molasses-ginger crisps.
S'mousses, a twist on s'mores; chocolate and peanut butter tart; triple chocolate ice cream cake.
Pear and frangipane pastries; pull-apart cinnamon and brown butter swirl; jam-filled croustades.
Rib roast; crown roast of pork; stuffed turkey breast; the best cuts for roasting.
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks.
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer.
Cutting up a whole chicken; spatchcocking a Cornish game hen; butterflying a leg of lamb.
Three common stocks -- chicken, beef and vegetable.
Throwing a Derby party, from mint juleps and deviled eggs to finding the perfect hat.
Martha visits Chef Costas Spiliadis at Estiatorio Milos for authentic Greek fare.
Martha and Chef Daniel Humm of Eleven Madison Park make redefined vegan dishes.
Martha makes bagels at Pop Up Bagels and samples bagel toppings at Barney Greengrass.
Martha learns all about the magic of mushrooms from growing to cooking with them.
Martha's friend and restaurateur Shiva Natarajan makes classic Indian dishes.
Martha makes fish recipes for every day with Hannah Heimbuch and Chef Marcus Samuelsson.
Berry chiffon cake; a confection-topped caramel chiffon cake; a woodland stump cake.
A classic roulade made with oat flour and berry cream; gluten-free chocolate buckwheat torte.
Honey-wheat Parker House rolls; whole-wheat pita bread; molasses-oat bread.
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