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
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Tomatoes Seed to Table, Raspberry Puree, Ice Cream, Dried Flowers
Urban Archaeology, Chocolate Curls, Chocolate Cakes, Cookie Dough Gift
Salt and Pepper Bowls, Apple Crumble, Pots and Pans, Making French Fries
Guthman Antiques, Scented Sugars, Rewiring a Lamp, Olive Bread
Kitchen Tips: Flavored Oils, Oiling Rusty Tools, Choosing Pots and Pans
Martha prepares vegetables: crudite, artichokes, vegetable tian, roasted pepper salad.
Martha makes homemade soup: chicken soup, minestrone, spinach cream soup.
Martha pan-sears: scallops, salmon fillets, steak with mustard-cream sauce, duck breasts.
Martha fries: French fries, waffle chips, buttermilk chicken, tempura vegetables.
Martha poaches: chicken breasts (chicken salad, sandwich), salmon, eggs (cobb salad).
Martha roasts: chicken, beef tenderloin, autumn salad, brussels sprouts, herb potatoes.
Martha makes steamed: chicken, fish, mussels with wine and saffron, salmon and peas.
Martha shows how to properly plant trees Martha's new maze.
Martha shares tips on the fruits and berries she cultivates on her farm.
Martha shares the do's and don'ts of container gardening. Plus, the art of bonsai.
Martha visits inspiring tropical gardens in Florida, highlighting plant varieties that can be grown anywhere.
Martha prepares her garden for spring's splendor, from planting to proper lawn care.
Martha explores home-growing citrus from yuzus and kumquats to citrons and mandarins.
Making a Pie, Felt Rounds for Dishes, Sandblasting, Gourd Bird Houses
Bark Frameworks, Coconut Cake, Arranging Single Roses, Tag Sales
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