
Martha Stewart Living
Succotash; hard cider; bulbs for shady areas; camp blankets; heated birdbath; corn-husk dolls.

Succotash; hard cider; bulbs for shady areas; camp blankets; heated birdbath; corn-husk dolls.

Preserving seeds; chef Todd English prepares pumpkin souffle; harvesting pumpkins.

Guthman Antiques; scented sugars; rewiring a lamp; olive bread.

Wreaths; pots and pans; maintaining garden tools; flavoring oils.

Decorating pool and patio; Newport, R.I., kite festival; lettuce; summer salad.

Minestrone; portable herb garden; wardrobe adviser Claudia Kaneb.

Yeast dough treats include pecan sticky buns and pull-apart monkey bread.

Martha shares tomato recipes from a tomato tart to Martha's favorite BLT to a simple marinara sauce.

Chef Margarita Lorenzana-Manzke shares recipes for banana caramel cream pie and brioche loaves.

Martha's new passion project is the maze she's building on her farm.

Martha is shaping everything into a turkey, from cranberry sauce to chocolates.

Lemon pie; converting old oil lamps to electricity; hydrangea wreaths.

Sharpening knives; chicken paillard; cast-iron grill pan; potpourri sachet.

Storing silverware; caviar; rolling linen; blowing out candles.

French toast; chicken-soup stock; winter window boxes; Christmas decorations.

Candles; gift paper; tree skirt; holiday train show at the New York Botanical Garden.

Christmas ornaments and wreaths in East Hampton; Christmas cookie boxes.

Cookie ornaments; unusual Christmas trees; making stollen.

Potato latkes; making scarves; Irish oatmeal.

Martha explores how to care for succulents including watering, fertilizing, and repotting.