Martha Cooks
Martha and Chef Kenji Lopez-Alt make extra-crunchy fried chicken sandwiches.
Martha and Chef Kenji Lopez-Alt make extra-crunchy fried chicken sandwiches.
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Chef David Burke brings his modern classic dishes to Martha's Maple Avenue kitchen.
Throwing a Derby party, from mint juleps and deviled eggs to finding the perfect hat.
Martha visits Chef Costas Spiliadis at Estiatorio Milos for authentic Greek fare.
Martha and Chef Daniel Humm of Eleven Madison Park make redefined vegan dishes.
Martha makes bagels at Pop Up Bagels and samples bagel toppings at Barney Greengrass.
Martha learns all about the magic of mushrooms from growing to cooking with them.
Martha's friend and restaurateur Shiva Natarajan makes classic Indian dishes.
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.
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer.
Cutting up a whole chicken; spatchcocking a Cornish game hen; butterflying a leg of lamb.
Three common stocks -- chicken, beef and vegetable.
Simple vegetable side dishes include steamed spinach and sautéed broccoli rabe.
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
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.
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