Martha travels to Stissing House in upstate New York to see how chef and restaurateur Clare de Boer does a beautiful and decadent Christmas dinner in a wood-burning oven.
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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 makes homemade ice cream with Van Leeuwen Ice Cream co-founder, Ben Van Leeuwen Martha assembles ice cream sandwiches with homemade cookies and makes hot fudge.
Martha shares four of her favorite home-style cakes, perfect for entertaining or every day: lemon Bundt cake, devil's Bundt cake, whipped cream cake, and applesauce spice cake
Martha shares four favorite breakfast-for-a-crowd recipes: a puffy Dutch baby pancake, oven-baked French toast, pea and ham quiche, and fontina, speck, and onion strata
Martha shares her secrets for making four simple and delicious tarts: apple tart tatin, chewy chess tart, lemon meringue tartlets, and mini rhubarb and raspberry galettes
Martha shares her secrets for how to make three special bread recipes: Irish soda bread, olive cheese loaf, Sally Lunn bread, and custard-filled cornbread
Dotson's Diner (Franklin, TN), Morning Call (Metairie, LA), P&J Oysters (New Orleans, LA), Ed Rice Cured Hams (Mt Juliet, TN), Pink's Hot Dogs (Los Angeles, CA)
Starting a Cookbook Library, Lamb Chops, Winter Vegetable Salad, Combing Paint Tools and Technique, Huber Embroideries (Field Trip), Homemade Seed Starting Mix
Cake of the Month: Carrot and Ginger, Making Bird Toys, Forcing Minor Bulbs, Fringed Winter Scarves, Pendleton Woolen Mills (Field Trip), Blue Rockingham, Portuguese Kale Soup
Vanilla Custard Cups, Snowy Owls 101, Collecting Russell Wright Dinnerware, Braised Lamb Shanks, Making a Buckwheat Neck Roll, Plant of the Week: Silver Leaf
Salads are a terrific way to make vegetables your main course. Martha makes frisee aux lardons, chopped salad, Caesar salad, and stacked butter lettuce with citrus vinaigrette
Martha offers a potato primer: scalloped potatoes, all-American potato salad, silky potato puree. Plus, crispy-on-the-outside, creamy-on-the-inside smashed potatoes
Martha prepares onion dishes with different cooking techniques: French onion soup, balsamic-glazed pearl onions, and fried onion rings. Plus, pickled Vidalia and red onions
Chicken, a mainstay of the dinner table, can be prepared in many ways. Martha prepares chicken paillard, chicken pot pie, and spatchcocked chicken
Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp
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