
Martha Stewart Living
Easter dinner; black-bottom pie; Easter bag.

Easter dinner; black-bottom pie; Easter bag.

Chef Anne Willan; Easter eggs; cotton ball bunnies; spring soup.

Rosebud wreath; baking a wedding cake; weddings website; bouquets; centerpieces.

A visit to Mount Vernon includes a tour of the home and garden.

Garlic-horseradish mashed potatoes; author Lynn Sherr; pastry dough.

Brussels sprouts; lamb stew; glass sculptor Dale Chihuly; majolica pottery; lemon tassie cookies.

Creamed spinach; log cabins; beech trees; autumn flower arrangement; candle molds made of twigs.

Four desserts feature the antioxidant-rich green tea.

Napoleon; ice cream sandwiches; coffee cream pie; cappuccino-chocolate bites.

Coconut-lemon cake; coconut cookies; coconut crunch cake; frozen coconut and roasted pineapple cake.

Sticky toffee pudding with toffee sauce; mini apricot tartes tatins; simple pear tart.

Martha is creating a brand-new rose garden with almost 200 roses.

Martha shares techniques for making three perfect burgers; fish, turkey and beef burgers.

Martha learns the art of chocolate making at Mast Market in Mt. Kisco, N.Y.

Martha and her niece Sophie visit their favorite tea shop and make dishes with tea.

Enchiladas and tacos; completed kitchen remodeling; abdominal exercises; lemon roll.

Renovating a kitchen on a budget; recipes for red wine savarin and salmon/dandelion salad.

Conan O'Brien makes a birch coat-rack; Anne Willan creates a strawberry soufflé.

French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.

Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks.