
Martha Stewart Living
Polish pastry; fruit cake.

Polish pastry; fruit cake.

Chef Jeffrey Alford prepares hot-and-spicy leaf wraps; rose-breeder Gary Pellett shows hybrids.

The "best of red" show features a recipe for berry/risotto oatmeal; poached cherries with ricotta.

Collection of birdbaths; Marc Morrone gives helpful tips on keeping pets from digging in the garden.

Patriotic show with red, white and blue tarts and flag cupcakes.

Simple vegetable side dishes include steamed spinach and sauteed broccoli rabe.

Two methods for preparing hollandaise sauce; creamy bechamel sauce; beurre blanc.

A biscuit-topped blackberry cobbler; fig bars; Idaho potato cake; hazelnut cookies.

Polka-dotted, double-crusted sour cherry pie; St. Louis butter cake; kransekake.

Martha shares her vast knowledge about raising and caring for her flock.

Martha learns Chef George Ruan's omakase secrets at his New York restaurant, Joji.

Martha serves up delicious homemade pizzas alongside pizza chefs Christian Petroni and Dean Medico.

Martha boils lobsters with Stuart Snyder of Beal's Lobster Pier and makes spicy linguine.

Rice cakes; roses; bitters bottles; air-plant planters; turtles; tuna salad.

Viburnum and plants that thrive in their shade; butterflies.

Flowering shrub daphnes; illustrator Mary Azarian; pickled salmon; cream-cheese pound cake.

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

Corned beef and cabbage and Irish soda bread; Irish thatcher William Cahill; container planting.

Hot curried oysters; scrambled eggs with truffles.

Lemon granita; shade gardens; irises; recycling bushel baskets.