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.
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Martha updates vintage cake recipes with healthful ingredients: oat roulade with berry cream, chocolate buckwheat torte, and zucchini-almond cake with cream cheese frosting
Martha transforms bread recipes using alternative flours: honey-wheat Parker House rolls, whole-wheat pita, and tasty molasses-oat bread. Plus, tips for making honey butter
Martha creates naturally gluten-free desserts: lemon-cornmeal cake, spiced pumpkin pie with crisp rice crust, and decadent flourless chocolate-walnut torte
Martha makes her favorite jam recipes
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's friend Kevin Sharkey opens up his NYC apartment for an epic black tie soiree and all the most perfectly crafted cocktails and hors d'oeuvres for New Year's Eve.
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
Martha's friend Kevin Sharkey opens up his NYC apartment for an epic black tie soiree and all the most perfectly crafted cocktails and hors d'oeuvres for New Year's Eve.
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
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 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.
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
Martha's friend Kevin Sharkey opens up his NYC apartment for an epic black tie soiree and all the most perfectly crafted cocktails and hors d'oeuvres for New Year's Eve.
It's time to ring in the New Year with a cocktail party menu and tips to make entertaining easy, delicious, and a little bit decadent including bite size appetizers and her Meyer lemon drop cocktail.
Martha samples bagel toppings and is joined by Gary Greengrass, owner of Barney Greengrass, an NYC staple at PopUp Bagels, Martha makes bagels and constructs breakfast sandwiches with Adam Goldberg.
Martha, Monica Tran Carden, and Andrew Yu make homemade dumplings Martha and Monica hand-make wontons and pork dumplings Andrew and Martha prepare jade dumplings and pork and shrimp dumplings.
Restaurant owners Angie Rito and Scott Tacinelli join Martha in making their rolled lasagna with San Marzano tomato sauce, Italian bolognese, and chrysanthemum Caesar salad.
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