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Martha Stewart's Cooking School

Latest Episodes

WGBY Create
Sun Jul 21st, 8:00pm
Sun Jul 21st, 11:30pm
Mon Jul 22nd, 2:00am
Mon Jul 22nd, 5:30am

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.

Follow the flavor as Martha puts her spin on the stews of the Arabian Gulf. Slow-cooked treasures like Arabian Gulf potpie, braised lamb shanks with okra, curried swordfish stew, and red lentil vegetable stew offer nourishing comfort with ease.

Learn from Martha how to adjust the old-school techniques of rustic bread baking to work in your kitchen. Enjoy date flatbreads, fatout bread with seeds and raisin, coconut mandazi, and eggplant flatbread any time in your own home.

Cooking with wine is an easy way to boost the flavor in any recipe. Martha highlights the basic guidelines for using wine as an ingredient in four classic recipes: richly flavored beef bourguignon; cioppino, a tomato-and-wine-based fish stew; a sumptuous chicken marsala; and, for something sweet ... poached pears two ways, in red and white wine.

WGBY 57/HD
Sat Jul 6th, 11:00am
WGBY Create
Sun Aug 18th, 8:00pm
Sun Aug 18th, 11:30pm
Mon Aug 19th, 2:00am
Mon Aug 19th, 5:30am

We enjoy corn in many different forms. In this episode, Martha first demonstrates 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.

Spice up everyday side dishes with the distinctive ingredients of the Gulf. Four recipes-creamed coconut spinach, eggplant with herbs and yogurt, cauliflower salad with roasted chickpeas, and za'atar smashed potatoes-will brighten any meal!

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