Winter Entertaining: Chile Verde, Jicama Salad, Ike's Chili House (Field Trip), How to Bake a Potato Good Thing, Making Rolled Candles, Candle Wax Homekeeping, Martha's Mother's Cream Cheese Cookies
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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
Martha and chef Cesare Casella shed light on legumes, exploring the varieties and how to cook them using three different methods: stovetop, oven, and pressure cooker
Whole grains are an integral part of a healthy lifestyle. Martha provides an overview of grains and the different cooking methods for polenta, bulgur, quinoa, and farro
Dumplings are a mainstay in nearly every cuisine around the world. Watch Martha make Italian dumplings gnocchi and gnudi plus, her family recipe for Polish pierogi
Succulents are known for their interesting textures. Martha explores how best to care for succulents including watering, fertilizing, and repotting.
Martha shares her love of houseplants. Learn all about the most popular and sought after houseplants, topiaries and begonias and how to take care of them.
One of the joys of gardening is having beautiful color all year. Bulbs and tubers are at the center of the show because of their beautiful blooms from spring to winter.
With over 200 chickens and 20 different breeds, Martha shares her tips for raising and caring for her flock of chickens. Then, learn the how-to of building a chicken coop.
Martha shares meringue desserts: meringue wreath with jewel-like sugared berries, chocolate angel food cake with milk chocolate frosting, and almond dacquoise bombers
Martha takes your baking skills to the next level with boulangerie bread recipes: golden-brown artisan boule, onion and leek focaccia, and multi-layered brioche feuilletee
Martha shares her favorite tomato recipes from a tomato tart to Martha's favorite BLT to a simple marinara sauce.
Sauteing is one of the quickest and most versatile cooking methods. Martha prepares wiener schnitzel, chicken piccata, and sole à la meuniere. Plus, pan sauces to serve with each
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
Nothing comforts like a bowl of homemade soup. Once you master a few basics, you can make many variations. Watch Martha make chicken soup, minestrone, and spinach cream soup
Hearty stews are made with inexpensive cuts of meat and require little hands-on prep time. Martha demonstrates three classic recipes: beef stew, coq au vin, and veal stew
Pan-searing means browning food over high heat to develop a crust and lock in juiciness. Martha prepares scallops, salmon fillets, steak with mustard cream sauce, duck breasts
Fried foods should be golden brown and never greasy. Martha deep-fries and pan-fries to perfection: French fries, pan-fried chicken, and Japanese tempura vegetables
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