
Martha Stewart Living
Wreath; glitter ornaments; amaryllis.

Wreath; glitter ornaments; amaryllis.

Life-saving canines at Ground Zero; pruning magnolias.

Martha gives the secrets of providing a bounty of produce from the vegetable garden.

Connecticut's Westport Playhouse; author Patrick Dunne; barbecued brisket.

New York's Chinatown: Sweet-N-Tart; Fong Inn Too.

Crab croquettes, date pancakes, lamb dumplings and fava bean dip.

Creamed coconut spinach; eggplant with herbs and yogurt; cauliflower salad with roasted chickpeas.

Cheesecake with apricot finish; chocolate cream tart; Atlantic Beach tart.

Pavlovas with an orange curd filling; chocolate dacquoise cake; tinted-pink angel food cake.

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

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.

Wedding-reception hors d'oeuvres; floral centerpieces; bridal bouquets.

Wedding gowns; wedding centerpiece; ring pillows; novelty handkerchiefs.

Ice sculpture; finger foods; bridal showers.

Halloween makeup tips; a grape juice witch's brew; creepy decor.

Collection of textiles; recipe for lemon chicken, herb salad with feta cheese.

Ice fishing; figure skating; cold survival skills; all about chinchillas with Marc Morrone.

Easter lamb cake; ham dinner; table decorations.