Martha Cooks
Martha takes shellfish to the next level with sustainable oysters, baked stuffed clams and more.
Martha takes shellfish to the next level with sustainable oysters, baked stuffed clams and more.
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Hiking in Maine; trail mix; canoeing basics; reading a compass.
Ribbon rosettes; garden cake; sectioning grapefruit; stocking a pantry.
Beeswax candles; miniature ornamentals; building a fire; omelets.
Martha visits local bakeries to find the perfect croissant and sourdough bread.
Martha makes a delicious brunch menu with Chef Ignacio Mattos.
Gourd lanterns; Halloween doughnuts; pumpkin carving.
Polka-dotted, double-crusted sour cherry pie; St. Louis butter cake; kransekake.
Pomegranate skirt steak kebabs; lamb kebabs with yogurt-mint sauce; beef and mushroom kebabs.
Kamut and roasted vegetables; mixed grain pilaf with chicken; herbed barley salad with dates.
Martha's marvelous Thanksgiving side dishes are the stars.
Martha makes Thanksgiving turkey roasted, spatchcocked and deep-fried.
Restoring and proper storage of photographs at Galowitz Photographics; chestnut souffle.
Painting a plate rack; painting jar lids; ginger, chocolate or orange-flavored shortbread cookies.
Pomegranate orange juice; scones; seasoned firewood; how to split wood with a maul.
How to stack wood; log glossary; how to sharpen knives; almond brioche toast.
Pinecone bird feeders; decorative nut frames; oatmeal brulee.
Omelets; clarified butter; monograms at Penn and Fletcher; embroidery tips from Penn and Fletcher.
Classic Thanksgiving recipes; perfect roast turkey; deep-fried turkey, pumpkin pie.
Bread and butter plates; napkin folding; setting the Thanksgiving table; chocolate souffle.
Pomegranate; cranberry decorations; fruit butter.
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