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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.
