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Martha prepares Arabian-inspired crowd favorites: chicken kabsa, stuffed cabbage with spiced lamb chops, orzo risotto with wild mushrooms, and orange-ginger yogurt cakes
Attention cheese lovers: This how is for you! Martha makes homemade ricotta, classic fondue, fettuccine alfredo, and raclette. Plus, a grown-up grilled cheese sandwich
Martha prepares a brunch menu with whitefish salad from Acme Smoked Fish Corp and crafts a cocktail featuring two brunch staples Martha makes her favorite frittata dish and bakes a rhubarb crisp.
Martha dines at the Korean restaurant NARO and begins her culinary journey with two Korean cocktails Martha and executive chef Nate Kuester make reimagined versions of traditional Korean cuisine.
Martha visits Il Buco Alimentari with chef Justin Smillie and fries artichokes to crispy perfection they construct a salad with anchovy crumbs followed by spaghetti bottarga and charred duck.
Martha tours Breads Bakery with owner Gadi Paleg and learns about their award-winning baked goods Martha and bakers make Breads Bakery's baguette, challah, and egg sandwich.
Martha and Omar Abou-Ismail make miso soup and a bean-free hummus with flatbread made with raw ingredients Martha and Omar whip up a tabouli salad followed by sweet potato fries.
Martha tours NYC's Tin Building, guided by chef and owner Jean-Georges Martha is then joined by three Tin Building chefs and makes a lemon pizza, french onion soup, and chili mala chicken.
Martha and Chef Costas Spiliadis of Estiatorio Milos make Taramosalata and salad they build an eggplant and zucchini tower with tzatziki then, they salt-bake a fish served with yogurt.
Martha and Chef Daniel Humm make redefined vegan dishes Martha and Chef Daniel make a refreshing cocktail and gazpacho, followed by mushroom and seaweed baked rice and a rhubarb cobbler for dessert.
Wool Tweed Patchwork Throw, Sean's Buffalo Wings with Blue Cheese Dressing, Jalapeno Poppers, Guacamole, Brewery Ommegang (Field Trip), Collecting Game Boards, Hearing Institute
Martha visits the annual Orchid Show at the New York Botanical Garden, with a mesmerizing array of orchids designed by acclaimed artist Lily Kwong.
Succulents are known for their interesting textures. Martha explores how best to care for succulents including watering, fertilizing, and repotting.
Martha introduces her modern American take on four Italian favorites: eight-layer lasagna, chicken Parmesan, raviolo with egg yolk, and linguine with red or white clam sauce
Martha sheds light on the world of mushrooms with four recipes: buckwheat crepes with mushroom filling, vegetarian mushroom ragu, French mushroom soup, and mushroom risotto
Salads are a terrific way to make vegetables your main course. Martha makes frisee aux lardons, chopped salad, Caesar salad, and stacked butter lettuce with citrus vinaigrette
Martha offers a potato primer: scalloped potatoes, all-American potato salad, silky potato puree. Plus, crispy-on-the-outside, creamy-on-the-inside smashed potatoes
Martha prepares onion dishes with different cooking techniques: French onion soup, balsamic-glazed pearl onions, and fried onion rings. Plus, pickled Vidalia and red onions
Chicken, a mainstay of the dinner table, can be prepared in many ways. Martha prepares chicken paillard, chicken pot pie, and spatchcocked chicken
Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp
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