Inspired by the eponymous best-selling book, MARTHA STEWART’S COOKING SCHOOL will give home cooks a culinary master class with Martha herself. Using her signature step-by-step, how-to teaching process, Martha illustrates cooking fundamentals that everyone should know: from roasting and poaching to braising and blanching.Visit Martha Stewart's Cooking School Website
Martha prepares lamb loin chops with fried potatoes.
Martha demonstrates how to melt Raclette using a Raclette Heater.
Wrap the bone with aluminum foil to prevent burning.
Martha discusses how to prepare the clams for the linguini.
A good rule of thumb is to stick to the wine that is from the same region as the recipe.
Martha makes custom-blended burgers with different cuts of meat to get the best flavor.
Martha makes a croque monsieur.
Martha braises turkey legs in a rich, herb infused stock.
Martha makes Leg of Lamb, Lamb Tangine, Lamb-Kebab, and Lamb Chops.
Martha makes Cheese Fondue, Fettuccine Alfredo, Raclette, and Grown-up Grilled Cheese.
Martha features bone-in cuts in Oxtail, Beef Ribs, Cowboy Steak & Korean Short-rib Kebabs.
Martha makes Pork Ragù & Béchamel-filled Lasagna, Chicken Parmesan, Raviolo, and Linguine.
Martha highlights wine in Beef Bourguignon, Cioppino, Chicken Marsala, and Poached Pears.
Martha makes Meatloaf, Pork Sausage, and Burgers using a custom blend of meats.
Martha prepares Lamb Navarin, Nicoise Salad, Croque Monsieur, and Celery-Root Remoulade.
Martha braises turkey legs and shows a recipe for Roasted Rolled Turkey Breast with herbs.