Martha Stewart makes a watermelon basket with an assortment of berries, melons, and other fruits.
Chef Michael White joins Martha Stewart and actress Abigail Breslin to prepare a seafood stew with halibut, clams, shrimp and mussels served with couscous.
Martha Stewart and Chef Sue Torres cook a Mexican fondue of chorizo, chilies, roasted red peppers and chihuahua cheese served with corn tortillas for Cinco de Mayo.
Chris Stanton, chef at New York City restaurant Stanton Social, shows Martha how he makes baby back ribs with Thai flavors. A few simple ingredients -- hoisin sauce, Sambal Oelek paste, soy sauce, honey, Chinese five spice, and ginger -- pack a punch.
Lucinda Scala Quinn shows Martha how to make her mouthwatering spicy-sweet chicken wings and accompanying dipping sauce for Super Bowl Sunday.
Chef Michael Anthony of Gramercy Tavern makes a briny, toasted stuffed clam to eat while watching the game. Martha loves his tip for putting scallops in the stuffing to make it extra luxurious.
Martha Stewart roasts garlic and serves it with bread slices.
Martha shares a recipe for a delicious snack: oatmeal-raisin squares made from Quaker Oatmeal.
Martha Stewart and Amy Berman of the Vanilla Bake Shop make Meyer lemon cupcakes with yellow cake and raspberries.
Citrus sections are perfect for salads and desserts. Watch how Martha does it and get a perfect result every time!
Mixologist Allen Katz and Martha use fresh fruit juices to mix a frothy vodka martini, a souped-up sparkling mojito, and a spicy bourbon cocktail.
While Martha Stewarts prefers kiwi with the skin still on it , she shares great techniques for peeling this tropical fruit.
Martha Stewart and Sue Torres mix up the perfect Cinco de Mayo margarita made from fresh lime juice, guava and Don Julio Anejo in a glass with a decorated rim.
Martha Stewart shares a recipe for fruit popsicles with pureed ripe bananas, blueberries, lemon juice and organic yogurt.
Martha shows you how to prepare delicious -- and warming -- apple pie spiced cider.
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