Martha Stewart's Cooking School
Martha invites chef Dave Pasternack to discuss buying, cleaning, and filleting fish.
Martha invites chef Dave Pasternack to discuss buying, cleaning, and filleting fish.
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Martha bakes elegant cookies: shortbread swirl, embellished floral wreath, cherry blossom.
Martha bakes French cookies: papillons, French meringues, sables Bretons.
Martha bakes classic Italian cookies: buccellati, anise pizzelle, zaleti.
Martha bakes cookies of the Netherlands: speculaas, stroopwafels, arnhemse meisjes.
Martha bakes cookies of Greece: walnut and honey baklava, kourabiedes, paximadia.
Martha bakes Middle Eastern cookies: ma'amoul, Iranian rice cookies, tahini cookies.
Martha bakes cookies of Great Britain: English shortbread, Welsh bakestones, Celtic knots.
Martha prepares grains: sauteed polenta, bulgur tabbouleh, breakfast quinoa, farro salad.
Martha makes dumplings: Italian gnocchi and gnudi her family recipe for Polish pierogi.
Martha sautes Wiener schnitzel, chicken piccata, sole a la meuniere, calf's liver.
Martha invites chef Dave Pasternack to discuss buying, cleaning, and filleting fish.
Martha makes pasta sauces: bolognese, puttanesca, carbonara, bucatini with bottarga.
Martha bakes Eastern European cookies: chrusciki, goose feet, kolache, pryaniki.
Martha bakes Latin American cookies: polvorones de canela, casadinhos, champurradas.
Martha bakes cookies of Austria, Germany, and Switzerland, including chrabeli.
Martha bakes North American cookies: maple cream, chocolate chip, oatmeal raisin.
Martha bakes cookies of Australia and New Zealand, including ginger nut biscuits.
Martha bakes Scandinavian cookies: Danish butter, muskotsnittar, Finnish stars.
Martha bakes bakery-style cookies: chocolate-chunk, spelt-nut, almond-butter, granola.
Martha demonstrates egg recipes and shows viewers her chicken coop in Bedford.
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