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

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.

Indian cuisine; planting mints; cilantro and mint chutney; pets.

Picture frames.

Homing pigeons; making a wooden plant-stand; French cookies; handmade notecards.

Bacon-roasted turkey with stuffing; pumpkin clafouti; 18th-century homes and barns; mochaware.

Celebrating blue: planting bluebells.

Celebrating white: cleaning vintage linens; history of the pear; snapper.

Puff pastry; ginger.

Chilies; quesadilla; lily of the valley; coffee-can tool kit; flower arrangement.

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.

Ribbon lampshade; freshly ironed tablecloth; customized photo albums.

Six-layer chocolate cake filled with salted caramel; dulce de leche; pound cake with caramel glaze.

Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer.

Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.

Martha's called in her Hanukkah hunks to share their family's Hanukkah recipes.

Martha shares her New Year's menu, and tips for delicious and easy entertaining.

Flag cookies; appetizers; hostess gifts; garden mirrors; custom envelopes.

Antique auctions; garden ornaments; shell mirror; melon soup with red-wine granita.