Martha and Chef Daniel Humm make redefined vegan dishes Martha and Chef Daniel make a refreshing cocktail and gazpacho, followed by mushroom and seaweed baked rice and a rhubarb cobbler for dessert.
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Martha tours NYC's Tin Building, guided by chef and owner Jean-Georges Martha is then joined by three Tin Building chefs and makes a lemon pizza, french onion soup, and chili mala chicken.
Martha and Chef Costas Spiliadis of Estiatorio Milos make Taramosalata and salad they build an eggplant and zucchini tower with tzatziki then, they salt-bake a fish served with yogurt.
Martha and Chef Daniel Humm make redefined vegan dishes Martha and Chef Daniel make a refreshing cocktail and gazpacho, followed by mushroom and seaweed baked rice and a rhubarb cobbler for dessert.
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
Martha's friend Kevin Sharkey opens up his NYC apartment for an epic black tie soiree and all the most perfectly crafted cocktails and hors d'oeuvres for New Year's Eve.
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
Martha samples bagel toppings and is joined by Gary Greengrass, owner of Barney Greengrass, an NYC staple at PopUp Bagels, Martha makes bagels and constructs breakfast sandwiches with Adam Goldberg.
Martha, Monica Tran Carden, and Andrew Yu make homemade dumplings Martha and Monica hand-make wontons and pork dumplings Andrew and Martha prepare jade dumplings and pork and shrimp dumplings.
Restaurant owners Angie Rito and Scott Tacinelli join Martha in making their rolled lasagna with San Marzano tomato sauce, Italian bolognese, and chrysanthemum Caesar salad.
With little hands-on time and no special equipment, braising produces hearty, flavorful dishes. Martha shares recipes for pot roast, braised cabbage, and pulled pork shoulder
Roasting is an adaptable technique that works well for meat, fish, chicken, and vegetables. Martha prepares roast chicken, beef tenderloin, and autumn vegetable salad
Steaming is one of the fastest and healthiest ways to cook. Martha shows how to cook in parchment paper, clean and steam mussels, and use a bamboo steamer to prepare salmon and peas
Homemade dressings don't compare to store-bought. Martha shows you how easy it is to make your own: vinaigrette, creamy blue cheese dressing, homemade mayonnaise, and aioli
Starting with a perfect pot of fluffy white rice, Martha demonstrates her techniques for a flavorful pilaf and a delicious Thai-style fried rice
Butcher Evan Lobel joins Martha for a master class on meat. Learn how to choose and prepare the best cuts of meat to save you money
Martha shares techniques for three homemade stocks: chicken (including a pressure-cooker version), beef, and vegetable. Plus, cooking and storage tips
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
Martha's friend Kevin Sharkey opens up his NYC apartment for an epic black tie soiree and all the most perfectly crafted cocktails and hors d'oeuvres for New Year's Eve.
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
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
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