Martha gets a first-hand look behind the delicious French dishes at Cenadou Bistrot including mussels in a tomato sauce with housemade croutons and a flatbread topped with olives and anchovies.
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Martha makes homemade ice cream with Van Leeuwen Ice Cream co-founder, Ben Van Leeuwen Martha assembles ice cream sandwiches with homemade cookies and makes hot fudge.
Culinary legend Jacques Pepin brings his authentic French flavors to Martha's kitchen, crafting a delicious, flavorful menu.
Martha invites Oscar de la Renta co-creative director Laura Kim to her kitchen to create her Instagrammable and aesthetically-pleasing recipes.
Martha and Chef Kenji Lopez-Alt make extra-crunchy fried chicken sandwiches, tempura shrimp with vegetables, and finally a perfectly stir-fried beef with broccoli.
Martha gets a first-hand look behind the delicious French dishes at Cenadou Bistrot including mussels in a tomato sauce with housemade croutons and a flatbread topped with olives and anchovies.
Martha shares her favorite tomato recipes from a tomato tart to Martha's favorite BLT to a simple marinara sauce.
Puff Pastry, Palmier, Cheese Straws, Choosing Ginger, Candied Ginger
Chilies, Quesadillas, Lily of the Valley, Coffee Can Toolkit Good Thing, Arranging Flowers
Coffee, Removing Lacquer Good Thing, Decorating Buttercream Cakes
Forcing Bulbs, Book Covers, Fried Chicken
Swiss Meringue, Transforming a Lamp, Hydrangea Wreaths
Sharpening Knives, Chicken Paillard and Spinach Orzo, Grill Pan Good Thing, Potpourri Bags
Roasting is an adaptable technique that works well for meat, fish, chicken, and vegetables. Martha prepares roast chicken, beef tenderloin, and autumn vegetable salad
Steaming is one of the fastest and healthiest ways to cook. Martha shows how to cook in parchment paper, clean and steam mussels, and use a bamboo steamer to prepare salmon and peas
Homemade dressings don't compare to store-bought. Martha shows you how easy it is to make your own: vinaigrette, creamy blue cheese dressing, homemade mayonnaise, and aioli
Starting with a perfect pot of fluffy white rice, Martha demonstrates her techniques for a flavorful pilaf and a delicious Thai-style fried rice
Butcher Evan Lobel joins Martha for a master class on meat. Learn how to choose and prepare the best cuts of meat to save you money
Martha teaches us grain substitutions for three classics: rhubarb and raspberry rye crisp, buttermilk barley biscuits, and spelt layer cake with whipped cream and berries
Martha shows us her favorite recipes from the Great Lakes: Belgian rice pie, an unforgettable blitz torte, Indiana sugar cream pie (known as Hoosier pie), and savory cheddar bread
Martha shares three how-stopping Southern desserts: tangy buttermilk pie, decadent bourbon bread pudding, and carrot cake with candied carrot roses and ribbons
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