
Martha Stewart Living
Chef Nobuyuki Matsuhisa; lilies; Asian greens; pets; Japanese lunch box.

Chef Nobuyuki Matsuhisa; lilies; Asian greens; pets; Japanese lunch box.

Sichuan pepper-and-salt prawns; scary surprise; tapioca pudding; late-season flower arrangement.

Kayaking; conifers; cooking salmon; David Siddon Jr.

Scallops.

Sunday dinner; chef Mark Stausman; tomato sauce.

Gift-wrap organizer; gumdrop ornaments; reindeer; holiday cakes; singing Santa Claus.

Starting seeds; Mexican tamale pie; macadamia toffee-chip cookies; parakeets.

Candied fruits and nuts; wrapping afruitcake in cellophane; ornaments; stockings; chrusciki.

Holiday brunch; ornaments; personalized gift basket.

Red fruit tart with colorful berries; lemon custard tarts; a rosy pink apple tart.

Pear and frangipane pastries; pull-apart cinnamon and brown butter swirl; jam-filled croustades.

Meringue wreath with jewel-like sugared berries; chocolate angel food cake with chocolate frosting.

Vanilla and chocolate shortbread with chocolate bark; wreath cookies; cherry blossom cookies.

Martha's azalea grove is bursting with the last flowers of spring.

Martha creates the perfect menu for a paella party; her paella is served with gazpacho.

Martha prepares pot-au-feu, a hearty stew often described as the national dish of France.

Martha makes steak dinners cooked to perfection with her Head of Culinary at the farm.

Celebrating many colors: making necklaces with Fimo clay; tropical fish; mango/beet salad.

Celebrating green: chartreuse foliage; asparagus/artichoke/pea risotto; parakeets.

Celebrating blue: planting bluebells.