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
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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
Martha demonstrates healthful and versatile poached chicken breasts. She also shares recipes and techniques for poaching salmon and poaching eggs
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
Martha tours Breads Bakery with owner Gadi Paleg and learns about their award-winning baked goods Martha and bakers make Breads Bakery's baguette, challah, and egg sandwich.
Martha and Omar Abou-Ismail make miso soup and a bean-free hummus with flatbread made with raw ingredients Martha and Omar whip up a tabouli salad followed by sweet potato fries.
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.
New Year's Eve: Kid and Grown-Up Drink, Dip and Crudite, Confetti Trick, Penne with Cherry Tomatoes and Black Olives, Leek and Egg Sandwich, Spiced Caramel Corn, Party Hats with Table Presentation
New Year's Buffet: Passion Fruit Champagne Sparkler, Chocolate Angel Food Cake, Noisemaker Balloons, Jacques Torres (Field Trip), Party Hats, Red Currant and Lemon Curd Tartlets, Buffet Table Runner
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
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.
Martha's friend and restaurateur, Shiva Natarajan, shares the key to making any Indian dish - spices back in Martha's kitchen, they make butter chicken, lemon rice, and a tangy yogurt sauce.
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.
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