Martha Stewart's Cooking School
Sorrel soup; pasta with grilled sardines and bitter greens; Swiss chard frittata; kale Caesar salad.
Sorrel soup; pasta with grilled sardines and bitter greens; Swiss chard frittata; kale Caesar salad.
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Hazelnut hot cross buns with dried cherries; honeyed whole-wheat bread; whole-wheat monkey bread.
Quiche with a malty rye crust; blueberry coffee cake with muesli topping; a seeded quick bread.
Apple cider doughnut cake with whole grain wheat flour and applesauce; maple-glazed pumpkin scones.
Buttermilk pie; bourbon bread pudding; carrot cake with orange cream cheese frosting.
Anise seed-flavored cookies called biscochitos; flan, custard topped with caramel; tres leches cake.
Bulbs and tubers are at the center of this show because of their beautiful blooms.
A peek inside Martha's gardens past and present from Turkey Hill to her Bedford farm.
Martha's azalea grove is bursting with the last flowers of spring.
Martha is creating a brand-new rose garden with almost 200 roses.
Martha builds a brand new, half-acre raised bed vegetable garden on her farm.
Martha shares her vast knowledge about raising and caring for her flock.
Martha visits the incredible Orchid Show at the New York Botanical Garden.
Beef bourguignon; cioppino, a tomato and wine-based fish stew; chicken Marsala.
Glazed meatloaf; hot Italian-style pork sausage; burgers; meatballs with ricotta.
Lamb navarin; Niçoise salad; melted ham and cheese with a béchamel sauce; celery root rémoulade.
Chicken club; New Orleans po'boy; muffuletta; applewood-smoked bacon and fried egg; Reuben.
Buckwheat crêpes filled with a mushroom mixture; vegetarian mushroom ragù served on rigatoni.
Baked stuffed clams; searing a porterhouse steak; creamed spinach; baked potatoes.
Grilled chicken; salsa.
Vanilla ice cream; watermelon; coconut bonbons.
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