Showcasing the best classic cooking ideas from Martha Stewart, “From Martha’s Kitchen” features all-time favorite recipes, essential techniques, and easy tips for simple weeknight meals and easy, elegant entertaining.
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.