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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Organizing a Kitchen, Chard Ravioli, Pet First Aid Kit, Organizing Kids Art, Photo Flipper Good Thing, Under Bed Drawers, Organizing a Dresser, Tip of the Day: Waxing a Drawer
Best of Soups: Le Bernardin Fish Soup, Very Best Chicken Soup (Healthy Quick Cook), Melon Soup with Red Wine Granita, Mexican Tortilla and Lime Soup, Avocado Soup
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.
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 creates naturally gluten-free desserts: lemon-cornmeal cake, spiced pumpkin pie with crisp rice crust, and decadent flourless chocolate-walnut torte
Martha makes better-for-you bake sale classics: lemon-yogurt cupcakes with raspberry frosting, whole-wheat sticky buns, orange-barley pound cake, and fluffy whey biscuits
Hyacinth Vase, Sal's Herb Garden, Hot to Use Knives, Making Natural Cleansers, Quick Cook: Risotto
Edo Exhibit at the National Gallery of Art (Field Trip), Tea, Buckwheat Pillow, Cleaning Antique Japanese Lacquer
Pets: Bathing Cats and Dogs, Bathing Birds and Ferrets, Chinchillas, Lost Pet Good Thing, Pet Hair, Butcher Block
Vincent Van Gogh Exhibit at the National Gallery of Art (Field Trip), Framing Antique Paintings, Musty Books, Book Plates, Egg Wash
Wine Show: Best Cellars (Field Trip), How to Order Wine and Tasting and Pairing Wine and Food at Balthazar (Field Trip), Tool of the Week: Wine-Opening Corkscrew
Drop Biscuits, Hyman Hendler (Field Trip), Trimming Pillowcases, Tapenade Good Thing
Renowned seafood chef Dave Pasternack joins Martha for a lesson on buying, cleaning, filleting, and storing fish. Plus, an easy-to-prepare recipe for crudo
Martha creates four pasta sauces: traditional bolognese, quick-and-easy puttanesca, rich carbonara, and a light sauce made with bottarga (a specialty of Southern Italy)
Learn the art of making fresh pasta from scratch with Martha and Michael White, chef and pasta specialist: make pasta dough and form it into stands or shapes
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