We all know we should be eating vegetables whenever possible, but it s important to switch up the types that we cook with. In this episode, Martha shows you how to make four extremely tasty dishes using vegetables that may not be in everyone s regular rotation: Steamed Artichokes with Tarragon Butter, Braised Leeks, Fried Okra and Whole Roasted Garlic.
Martha soaks dried mushrooms in warm water to make them tender enough to cut.
Martha loves to make Fris e 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 she got from her daughter Alexis. Next Martha shows you how to master the Caesar Salad, and then, Stacked Butter Lettuce with a fresh citrus and yuzu vinaigrette.
Martha 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 Potato Salad. Then, Martha shows a few tricks to achieve the perfect Pur ed Potatoes. Finally she shows how, in just a few easy steps, anyone can make Smashed Potatoes crispy on the outside, creamy on the inside.
Martha roasts spaghetti squash by cutting it in half, scooping out the middle, sprinkling with olive oil, salt & pepper, and cooking in the oven until it is tender. Then she uses a fork to easily scrape out the spaghetti like fiber.
Martha roasts a whole garlic which makes it almost like garlic butter.
Martha s back for SEASON 3 of her culinary master class tackling 'themes' such as braising, chicken, potatoes, roasting, and much much more!
Martha makes gremolata using the zest of orange and lemon peels, seasoned with some salt and pepper to add to the Osso Buco.
Martha shows viewers how to make three of her favorites. 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 ll cook 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.
In this episode, Martha offers a primer on a favorite crustacean. She explains which varieties of shrimp to buy and how to store them, plus whether to cook them with or without the shell and how to devein them. Basic cooking techniques result in delicious recipes for shrimp cocktail, an updated version of shrimp scampi, a traditional shrimp boil and simple grilled shrimp
Martha loosens onion skins by boiling them for 1 minute and then putting them in ice cold water.
Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, she makes Ireland s favorite: Corned Beef. And finally, Martha demonstrates how to make Lamb Shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.
Martha easily slices cherry tomatoes in half using two plastic lids to keep them in place and then cuts across all the tomatoes at once.
Chicken has long served as a mainstay of the dinner table. It can be prepared in countless delicious ways, for a weeknight or a special dinner party. In this episode, Martha shows viewers how to prepare Chicken Paillard which sounds fancy but is really quite simple Chicken Pot Pie and Spatchcocked Chicken.
Martha shows how to peel and devein shrimp
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