Join Martha Stewart for a one-hour Easter celebration: First, a gorgeous Southern-style centerpiece ham stuffed with grits and turnip greens. Then, expert tips for a beautiful buffet presentation. Plus, baking babka with Martha’s mother, and much more.
Discover the secrets to baking crusty Pugliese bread from chef Jim Lahey of the Sullivan Street Bakery. Then Martha makes a nutty Saint Andre cake with an apricot-Cognac glaze. Plus, get icing tips for decorating jumbo sunflower-shaped sugar cookies.
Martha shares a delicious bushel of fresh apple recipes: Fry up sweet fruit-filled fritters for a breakfast treat; make a quick-cook dinner with thyme-flavored pork chops, sauteed apples, and cabbage; and bake a moist applesauce cake for dessert.
Try a new spin on classic steak and potatoes. First, chef Franck Deletrain shares his recipe for truffle mashed potatoes. Then, cook the perfect porterhouse steak. Plus, tips on keeping your knives razor-sharp.
Step behind the scenes in Martha Stewart’s Westport studio and take a tour. Martha shares her tips for organizing a kitchen just as she does at home. Plus, learn how to care for soapstone counters.
CBS’s Mark McEwen joins Martha Stewart to talk about all things soup: first, a recipe for a delicious Tuscan tomato soup and homemade croutons; then, a garlic-peeler demonstration. Finally, Martha shares a recipe for palmiers, her favorite French cookies.
Martha Stewart shares recipes for four distinctive salads: first, salad composé, with steamed asparagus and poached eggs. Then a classic Caesar salad, with croutons and crisp romaine. Plus, a delicate mesclun mix and Martha’s own cutting-board salad.
A salute to spring from Martha Stewart and chef Terrance Brennan: First, a specially crafted menu including a spring vegetable salad. Learn Brennan’s recipes for sautéed sea bass with a rhubarb sauce, and panna cotta, a creamy Italian dessert.
Celebrate spring with three recipes designed to highlight the specialties of the season, including Martha Stewart’s spring pasta. Plus, a delicious shrimp and scallop recipe, and a chicken and rice dinner accented with asparagus.
Savory winter squashes are the perfect comfort food: Martha shares techniques for preparing acorn and butternut squash. Then, how to make a spicy Jamaican squash soup. Plus, maple-roasted acorn squash and baked spaghetti squash.
Dinner parties don’t have to be stressful: Martha shares her battle plan for preparing a dinner party, from the right snacks for serving to hostess gift ideas. Then learn the expert way to teach your kids table manners.
Discover the joys of authentic Greek food: First, Martha shows you how to work with phyllo dough. Then, two simple Greek dishes: leg of lamb stuffed with fennel and feta, and a delicious semolina and lemon tart made with phyllo dough.
Celebrate spring with Martha Stewart’s astonishing spring garden cake. Learn how to create this beautiful and delectable concoction. Plus, take a lesson in the magic of marzipan for the splendid decorations on the cake.
Pack your kids a better lunch box with Martha’s delicious sandwich-making ideas and tips for storing fruits and veggies. Then, how to make healthy baby food at home using sweet potatoes, plums, and pears. Plus, a crowd-pleasing whoopie pie recipe.
Savor the sweet and savory flavors of autumn with Martha’s recipes for classic gingerbread cake served with poached pears and mini cranberry-pear cakes baked in muffin tins. Plus, apple-pie baking tips and a foolproof crust technique.
There is nothing more comforting than the smell of homemade bread: First, discover the art of baking the perfect popover. Then bake a loaf of rustic and nutritious honey-wheat bread, perfect for toast or sandwiches. Plus, Martha answers viewer questions.
Join Martha Stewart for her favorite breakfast ideas: First, a delicious and colorful fruit platter. Make crumb cake and coffee, a New York tradition. Create a breakfast burrito sure to be a crowd-pleaser.
Comfort food is perfect for winter: First, Martha shows you how to make delicious tomato jam. Then Martha’s mother joins her to make meat loaf. Plus, it wouldn’t be a meal without mashed potatoes. For dessert, cream-cheese pound cake.
What’s for dinner? Martha shows how to whip up speedy weeknight dishes: spicy curried shrimp served with basmati rice, rigatoni tossed with sauteed cauliflower, and classic pasta puttanesca. Plus, tips for cooking shrimp and pasta.
Martha and her mom, Mrs. Kostyra, show how to make their traditional Polish family recipe for hearty stuffed cabbage with a rice-and-meat filling, plus learn how to bake basic shortbread cookies and chewy date squares.
Chef Mario Batali creates an impromptu warm chicken salad in minutes using ingredients from Martha's pantry. Then, Martha and food editor Susan Spungen prepare quick salads using the mandoline: fennel-apple, artichoke-mushroom, and celeriac and celery.
Join Martha Stewart for a one-hour Easter celebration: Cook a Southern-style country ham with sweet potato biscuits. Bake hot cross buns with Martha’s mom. Plus, use jelly beans for a colorful Easter table.
Enjoy healthy and satisfying meals that are loaded with flavor with Martha’s warm wheat berry salad and egg-white frittata with chanterelle mushrooms. Plus, learn how to cook tempeh with herbalist Donnie Yance’s tasty lemon-broiled tempeh recipe.
Martha and chef Pino Luongo show how easy it is to make authentic pizza at home with his simple recipe for dough and crowd-pleasing robiola and truffle oil, arugula-prosciutto, and margarita toppings. Plus, a fresh, flavorful fava bean and pecorino salad.
Celebrate pies, the classic American dessert: Bake a decadent pecan pie with Martha and her mom. Then, hit the road in search of the best made-from-scratch pies. Plus, learn Martha’s techniques for making pretty, decorative pastry crusts.
Discover treats “jammed” with flavor: First, Martha makes a perfect peanut-butter-and-jam bar and shares a recipe for the linzer sandwich cookie. Next, make the most of yogurt by adding a layer of jam. Plus, cookies striped with jam
Chefs George Germon and Johanne Killeen of Al Forno restaurant join Martha to cook simple and flavorful double corn polenta with tomatoes and basil. Then, a quick corn-fritters breakfast dish, and a lesson in how to properly cook, cut, and freeze corn.
Martha and her personal trainer Lisa Lynn cook up a nutritious and kid-friendly sole with rainbow vegetables dish. Then, a quick grilled tuna steaks recipe and an elegant hot smoked salmon that can be made on the stovetop. Plus, how to fillet a fish.
What should you serve your hungry guests on Super Bowl Sunday? First, cook up a big pot of spicy chicken chili. Then cook up a variety of sausages and serve with mustard. Plus, perfect brownies, rich and decadent, made of deep, dark chocolate.
Home cook Eleanora Scarpetta shares a family recipe for Italian meatballs in a traditional tomato sauce that is sure to become a favorite in your home. Then, chef Mark Strausman’s recipe for a romantic chicken piccata dinner, plus mushrooms with polenta.
New York firefighters share cooking tips for a Super Bowl party. First, “false alarm” chili, an easy-to-make vegetarian chili, along with some fire-safety tips. Next, an eggplant caviar dip. Make cornbread with red pepper butter to go with the chili.
Martha shows how to prepare a succulent roast pork loin with her easy-to-follow recipe and techniques, and serves it with a luscious fruit compote of pears, apricots, and cherries. On the side, a vibrant green salad drizzled with homemade vinaigrette.
Martha shares techniques for cooking the perfect fried eggs and delectable French toast, delicious and satisfying ways to start off your day. Plus, a tour of how the Doughnut Plant's old-fashioned doughnuts are made, and pineapple cutting tips.
Put dinner on the table in no time with Martha’s speedy and nutritious recipes for family-friendly roast chicken and surprisingly simple linguine with clams that take just minutes to prepare. Then, easy techniques for pan-frying steak.
Cook a family steak dinner in minutes with Martha’s spicy flank-steak recipe and iceberg wedge salad with blue cheese dressing. Then, a quick, last-minute baked grapefruit dessert. Plus, a blue cheese glossary from cheese purveyor Silverio Benitez.