
Martha Stewart's Cooking School
Leg of lamb; lamb tagine with spiced butternut squash and prunes; yogurt-marinated lamb kebabs.

Leg of lamb; lamb tagine with spiced butternut squash and prunes; yogurt-marinated lamb kebabs.

Using heirloom apples in a cinnamon swirl apple slab pie and a three-layer caramel apple cake.

Drying fruit so it can be used all year long; pocket-sized Eccles cakes; steamed currant pudding.

Martha prepares her garden - from planting hellebores to propagating trees to proper lawn care.

Martha makes homemade ice cream with Van Leeuwen Ice Cream co-founder, Ben Van Leeuwen.

Martha makes her favorite brunch menu with whitefish from Acme Smoked Fish Corp and more.

Martha explores the contemporary restaurant NARO with reimagined Korean dishes.

Rosebud wreath; baking a wedding cake; weddings Web site; bouquets; centerpieces.

Peanut brittle; scarecrows; carving jack-o'-lanterns; Halloween cookies and doughnuts.

Pets; cat breeds; protecting furniture from cat claws; shelf brackets; handmade wallpaper.

Organizing a mud room; seared beef and oranges; wall organizer; learning about passion flowers.

Stain-removing solutions; Tim Blanchfield gives stretching exercises for posture.

Chef Jasper White prepares Manhattan and New England chowders; creating a ribbon belt.

Biscuits; ribbon store; trimming pillowcases.

Gnocchi; cotton wreath; Disney topiaries.

Martha makes her favorite brunch menu with whitefish from Acme Smoked Fish Corp and more.

Martha explores the contemporary restaurant NARO with reimagined Korean dishes.

Decorating notebook; bridal bouquet; raffia; Martha's home in Connecticut.

Dark chocolate filling for an almond-based tart shell; chocolate ganache frosting.

Sorrel soup; pasta with grilled sardines and bitter greens; Swiss chard frittata; kale Caesar salad.