Current A–Z Programs

Program Reminder:

Martha Stewart's Cooking School

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 Potatoes Martha offers a primer on this favorite starch. She begins with scalloped potatoes, also known as potatoes gratin: thinly sliced potatoes cooked in milk and baked in a cream mixture with cheese. Next comes a recipe that's become synonymous with American food: potato salad. Martha shows a few tricks to achieve the perfect pureed potatoes, and shows how, in just a few easy steps, anyone can make smashed potatoes - crispy on the outside, creamy on the inside. (11 of 13)
WEB LINK
311 SA 04/12/14 11:00am 00:26:46 - (CC) × ST
10.1 Salads Salads are a terrific way to make vegetables a main course. Martha makes frisee aux lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs and warm vinaigrette. Her chopped salad is based on a recipe from her daughter, Alexis - a dish that's as beautiful in presentation as it is delicious in taste. She also shows how to master the Caesar salad, and then, stacked butter lettuce with a fresh citrus and yuzu vinaigrette. (12 of 13)
WEB LINK
312 SA 04/19/14 11:00am 00:26:46 - (CC) × ST
10.1 Corn Martha makes corn fritters, a sweet and savory treat topped with honey. Next, she shows how to make corn stock, which can serve as the base for a tasty summer corn chowder - Martha's version uses potatoes and cream. And finally, a childhood favorite all grown-up: homemade creamed corn. (13 of 13)
WEB LINK
313 SA 04/26/14 11:00am 00:26:46 - (CC) × ST
10.1 Eggs Martha teaches all you need to know about eggs, the world's most versatile protein. Whether you like your egg over easy or sunny-side up, Martha shows how to prepare them properly every time, with easy-to-master techniques and tips. You'll learn a clever method for frying eggs, a surefire omelet recipe, and the key to a foolproof frittata. (1 of 13)
WEB LINK
101 SA 05/03/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Sauces Martha teaches classic sauces everyone should know how to make: hollandaise, bechamel, beurre blanc and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy bechamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters. Her quick, fresh-tasting, better-than-anything-from-a-jar marinara sauce uses only four ingredients. (2 of 13)
WEB LINK
102 SA 05/10/14 11:00am 00:26:46 (RPT) × × ST
10.1 Vegetables Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties, offering quick, easy-to-follow recipes and tips. She prepares 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. (3 of 13)
WEB LINK
103 SA 05/17/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Stocks Making stock is an exercise in building flavors. Having a steady supply of homemade stock in the freezer will elevate anyone's home cooking. Martha shares recipes and techniques for the three most common stocks: chicken (including a time-saving pressure-cooker version), beef and vegetable--as well as useful cooking and storage tips. (4 of 13)
WEB LINK
104 SA 05/24/14 11:00am 00:26:46 (RPT) (CC) × ST
36.1 Chicken Martha shows how to prepare chicken paillard--which sounds fancy, but is really quite simple--chicken pot pie and spatchcocked chicken. (1 of 13)
WEB LINK
301 SU 04/20/14 12:30pm 00:26:46 (RPT) × × ST
36.1 Onions Martha walks the through three onion dishes that make use of different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings. (2 of 13)
WEB LINK
302 SU 04/27/14 12:30pm 00:26:46 (RPT) × × ST
36.1 Roasting Roasting is a wonderful technique for a formal dinner or a casual get-together. Martha makes roast rack of lamb, an ideal choice when you want to impress your guests. Later, she uses a Spanish technique as she cooks salt-roasted sea bass. Finally, find out how to make saffron-roasted chicken wings, the quintessential food for game day. (3 of 13)
WEB LINK
303 SU 05/04/14 12:30pm 00:26:46 (RPT) (CC) × ST
36.1 Noodles It's hard to find another dish that's more popular than pad thai, and Martha's recipe is so good you won't be even slightly tempted to call for takeout. Next, she cooks a one-pan pasta that calls for just a few fresh ingredients and is on the table in 20 minutes. Then Martha shows the secret to making pho, one of Asia's best street foods. (4 of 13)
WEB LINK
304 SU 05/11/14 12:30pm 00:26:46 (RPT) (CC) × ST
36.1 Braising Martha explores braising, the technique behind so many iconic dishes. Osso buco, an Italian specialty, is a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, Martha makes Ireland's favorite: homemade corned beef. She also makes lamb shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce. (5 of 13)
WEB LINK
305 SU 05/18/14 12:30pm 00:26:46 (RPT) (CC) × ST
36.1 Rice Rice can be transformed from plain to extraordinary in a variety of ways. Martha makes a fabulous paella that's brimming with tender chicken, pork, seafood and vegetables. She also makes one of her favorites: stuffed peppers with fluffy rice, pine nuts, raisins and herbs cooked on a bed of tomatoes. Then she makes Persian rice--fragrant Basmati cooked atop thinly sliced, buttery potatoes. (6 of 13)
WEB LINK
306 SU 05/25/14 09:30am 00:26:46 (RPT) (CC) × ST
36.2 Potatoes Martha offers a primer on this favorite starch. She begins with scalloped potatoes, also known as potatoes gratin: thinly sliced potatoes cooked in milk and baked in a cream mixture with cheese. Next comes a recipe that's become synonymous with American food: potato salad. Martha shows a few tricks to achieve the perfect pureed potatoes, and shows how, in just a few easy steps, anyone can make smashed potatoes - crispy on the outside, creamy on the inside. (11 of 13)
WEB LINK
311 SA 04/12/14 11:00am 00:26:46 - (CC) × ST
36.2 Salads Salads are a terrific way to make vegetables a main course. Martha makes frisee aux lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs and warm vinaigrette. Her chopped salad is based on a recipe from her daughter, Alexis - a dish that's as beautiful in presentation as it is delicious in taste. She also shows how to master the Caesar salad, and then, stacked butter lettuce with a fresh citrus and yuzu vinaigrette. (12 of 13)
WEB LINK
312 SA 04/19/14 11:00am 00:26:46 - (CC) × ST
36.2 Corn Martha makes corn fritters, a sweet and savory treat topped with honey. Next, she shows how to make corn stock, which can serve as the base for a tasty summer corn chowder - Martha's version uses potatoes and cream. And finally, a childhood favorite all grown-up: homemade creamed corn. (13 of 13)
WEB LINK
313 SA 04/26/14 11:00am 00:26:46 - (CC) × ST
36.2 Eggs Martha teaches all you need to know about eggs, the world's most versatile protein. Whether you like your egg over easy or sunny-side up, Martha shows how to prepare them properly every time, with easy-to-master techniques and tips. You'll learn a clever method for frying eggs, a surefire omelet recipe, and the key to a foolproof frittata. (1 of 13)
WEB LINK
101 SA 05/03/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Sauces Martha teaches classic sauces everyone should know how to make: hollandaise, bechamel, beurre blanc and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy bechamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters. Her quick, fresh-tasting, better-than-anything-from-a-jar marinara sauce uses only four ingredients. (2 of 13)
WEB LINK
102 SA 05/10/14 11:00am 00:26:46 (RPT) × × ST
36.2 Vegetables Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties, offering quick, easy-to-follow recipes and tips. She prepares 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. (3 of 13)
WEB LINK
103 SA 05/17/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Stocks Making stock is an exercise in building flavors. Having a steady supply of homemade stock in the freezer will elevate anyone's home cooking. Martha shares recipes and techniques for the three most common stocks: chicken (including a time-saving pressure-cooker version), beef and vegetable--as well as useful cooking and storage tips. (4 of 13)
WEB LINK
104 SA 05/24/14 11:00am 00:26:46 (RPT) (CC) × ST