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Private Notes
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas, and shelled peas with mint and lemony kale salad.
Three common stocks - - chicken, beef, and vegetable.
Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.
Fluffy white rice; pilaf; risotto; Thai fried rice.
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.
A beautifully cooked roast makes a grand centerpiece for any dinner. In this episode, Martha shares three recipes — a rib roast, crown roast of pork, and stuffed turkey breast — each a lesson in key roasting techniques. She also offers tips to achieving the perfect roasts, including the best cuts for roasting and ways to ensure they stay juicy after cooking, plus serving suggestions for festive occasions.
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. In this episode, Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
Nothing comforts like a bowl of homemade soup, and once you master a few basic techniques, you can make a host of variations. Watch Martha as she makes a nourishing chicken soup, that’s as easy as poaching a chicken. Then learn the “flavor-boosting” techniques that go into making minestrone. Finally, you’ll discover how to make velouté, a classic “mother sauce” that here becomes the basis for a creamy spinach soup.
Blanch, steam, and roast — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutritional properties. Martha guides you through these techniques and shows you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.
Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur, and pasta specialist. You’ll learn how to make the dough and then form it into strands by hand or with a pasta machine, as well as hand-shaping dough into shapes such as farfalle and tortelli.
Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of Southern Italy.
If you love to eat seafood but balk at preparing it at home, you’ll welcome this lesson. Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner’s class on buying, butchering, and storing fish. They then demystify how to bone a round or flat fish and how to clean a squid. Finally, Dave shares an easy-to-prepare recipe for crudo, his signature dish.
Sautéing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She’ll use these techniques to cook wiener schnitzel, chicken piccata and sole à la meunière — and also show how to make flavorful pan sauces to serve as accompaniments.
Dumplings are a mainstay in nearly every cuisine, all across the world. Watch as Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings — gnocchi and gnudi — then shares her family recipe for Polish pierogi, which has been passed down through generations.
By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches the different cooking methods. You’ll be inspired to prepare her recipes — which can be tossed together in no time — for breakfast, lunch or dinner.
In this episode, Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits — starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.
Available varieties of legumes, from chickpeas to calypso beans, and how to cook them on the stovetop, in the oven and in a pressure cooker; chef Cesare Casella.
Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shrimp.
Chicken paillard; chicken pot pie; spatchcocked chicken.
French onion soup; balsamic-glazed pearl onions; fried onion rings.
Roast rack of lamb; salt-roasted sea bass; saffron-roasted chicken wings.
Pad thai; one-pan pasta; pho.
Osso buco; homemade corned beef; lamb shanks with apricots and olives.
Paella with chicken, pork, seafood, and vegetables; stuffed peppers with fluffy rice, pine nuts, raisins, and herbs; Persian rice--basmati cooked atop potatoes.
Steamed artichokes with tarragon butter; braised leeks; fried okra; whole-roasted garlic.
Mushroom barley soup; couscous royale; grits with broiled tomatoes, cheddar cheese, and bacon.
Bearnaise sauce; Kansas City barbecue sauce; tartar sauce with capers, shallots, and cornichons; cocktail sauce; salsa verde.
Porchetta, a highly seasoned roasted pork; glazed ham; pork and plums.
Scalloped potatoes; potato salad; pureed potatoes; smashed potatoes.
Frisee aux lardons; Caesar salad; stacked butter lettuce with citrus and yuzu vinaigrette.
Corn fritters; corn stock serves as the base for summer corn chowder; homemade creamed corn.
Delicate Sorrel Soup, a Pasta with Grilled Sardines and Bitter Greens and Swiss-chard Frittata
Stovetop clambake in a stockpot; risotto with shrimp and herbs in a pressure cooker; poached cod with tomatoes in a skillet; arroz con pollo in a Dutch oven.
Martha makes five of her favorite menu items: a Classic Martini, Baked Stuffed Clams, Porterhouse Steak with a compound butter, Creamed Spinach and Baked Potatoes.
Buckwheat crepes filled with a mushroom mixture; vegetarian mushroom ragu served on rigatoni; French mushroom soup; mushroom risotto made with farro.
Five classic sandwiches -- roasted chicken club, New Orleans po'boy with oysters, muffuletta, applewood-smoked bacon and fried egg sandwich, and a Reuben.
Traditional turkey; roasting turkey in parchment paper; braising turkey legs; roasted rolled turkey breast with herbs.
Lamb navarin; nicoise salad; a melted ham and cheese croque monsieur topped with a bechamel sauce; celery root remoulade.
Mrs. K's Meatloaf; Italian Sausage; Custom-Blended Burgers; Giant Meatballs
Beef bourguignon; cioppino, a tomato and wine-based fish stew; chicken marsala; poached pears in red or white wine.
In this episode, Martha introduces her modern American take on four favorites: eight-layer Lasagna, Chicken Parmesan, Raviolo with egg yolk and Linguine with red or white clam sauce.
The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cooking four different recipes featuring bone-in cuts—Oxtails, slow-roasted Beef Ribs, Cowboy Steak and Korean Short Ribs. Go for the bone!
Cheese fondue; fettuccine alfredo; melting raclette; grown-up grilled cheese.
Butterflied, rolled and roasted leg of lamb; lamb tagine with spiced butternut squash and prunes; yogurt-marinated lamb kebabs; seared loin lamb chops served with mint jelly and fried fingerling potatoes.
Martha simplifies time-honored recipes to bring a Gulf-style breakfast to your table. She cooks up a feast of traditional dishes: khameer, a date-sweetened bread; shakshouka, a baked egg dish; jebabs, a distant cousin of pancakes; and balaleet, a delicious way to serve an omelet.
Learn four techniques for cooking four different recipes – all using the grill: Arabian Gulf-style fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.
Follow the flavor as Martha puts her spin on the stews of the Arabian Gulf. Arabian Gulf potpie, braised lamb shanks with okra, curried swordfish stew and red lentil vegetable stew…these slow cooked treasures offer nourishing comfort with ease.
Martha uses her expertise to adjust the old school techniques of rustic bread baking to work in your kitchen so you can enjoy date flatbreads, fatout bread with seeds and raisin, coconut mandazi, and eggplant flatbread any time in your own home.
Martha spices up everyday side dishes with the distinctive ingredients of the Gulf. Creamed coconut spinach, eggplant with herbs and yogurt, cauliflower salad with roasted chickpeas and za’atar smashed potatoes –these four recipes will brighten any meal!
Martha prepares flavor-packed Arabian Gulf world-class favorites perfectly fit for a crowd. The menu features chicken kabsa, stuffed cabbage and spiced lamb chops, orzo risotto with wild mushrooms, and a sweet cake called kumajj.
Dates, a cornerstone of Gulf cuisine, take center stage in this episode. Explore the versatility of this world-famous ingredient through both savory and sweet dishes that include date-stuffed baby eggplant, mackerel with date butter, chocolate-date pudding cake, and date truffles. Don’t forget to make a date with this super food!
Martha gets creative as she threads flavor-packed ingredients onto each kebab skewer with pomegranate skirt steak kebabs, lamb kebabs with yogurt-mint sauce, beef, mushroom, and millet kebabs, and saffron-yogurt chicken kebabs.
Follow along step by step, as Martha teaches you the tricks to cooking these customary dishes: chicken machbous, al mansaf, beef biryani, and lamb ghouzi. You and your guests are sure to celebrate each delicious bite!
Let your taste buds travel to the Arabian Gulf with eye-popping, inspired small bites. Martha introduces four recipes bursting with flavor: crab croquettes, date pancakes, lamb dumplings, and an addictive fava bean dip. So let these hors d’oeuvres spruce up your next gathering.
Travel along the coast as Martha showcases the bounty of the Arabian Gulf. Each dish highlights the local catch with shrimp balls, chilled mussel salad, calamari with vermicelli, lemon and herbs, and fish with tamarind sauce. These recipes are sure to bring out the seafood lover in you.
If you have a sweet tooth then this episode is made for you! Follow Martha on a sweet tour of the Gulf as she whips up sugar creations sure to please with beehive buns, semolina coconut cake, sesame caramels, and brûléed saffron custards.
Martha sheds light on the world of grains and recreates a traditional savory porridge while playing with preparations for kamut and roasted vegetables, mixed-grain pilaf with chicken, and herbed barley salad with dates. So, revive your grain game with Martha’s inspiration from the Arabian Gulf.
