April 4, 2013
A beautifully cooked roast makes a grand centerpiece for any dinner. In this episode, Martha shares three recipes — a rib roast, c...Read more
April 11, 2013
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. In ...Read more
April 18, 2013
Nothing comforts like a bowl of homemade soup, and once you master a few basic techniques, you can make a host of variations. Watc...Read more
April 25, 2013
Blanch, steam, and roast — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutrit...Read more
May 2, 2013
Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur, and pasta special...Read more
May 9, 2013
Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, sl...Read more
May 16, 2013
If you love to eat seafood but balk at preparing it at home, you’ll welcome this lesson. Dave Pasternack, a renowned seafood chef ...Read more
May 23, 2013
Sautéing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha...Read more
May 30, 2013
Dumplings are a mainstay in nearly every cuisine, all across the world. Watch as Martha makes three kinds of dumplings, shaping ea...Read more
June 6, 2013
By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a...Read more
June 13, 2013
In this episode, Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put th...Read more
June 20, 2013
Available varieties of legumes, from chickpeas to calypso beans, and how to cook them on the stovetop, in the oven and in a pressu...Read more
June 27, 2013
Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shrimp.