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Martha Stewart's Cooking School

Latest Episodes

If you would like to learn how to re-create a classic steakhouse at home, you'll love this lesson. Martha starts the meal off with the perfect martini and an easy appetizer, baked stuffed clams. Follow along as she teaches the technique for searing a porterhouse steak served with a compound butter, and shares her mother's creamed-spinach recipe and her secret to the fluffiest baked potatoes, complete with an array of garnishes.

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Tue Sep 10th, 8:00pm
Tue Sep 10th, 11:30pm
Wed Sep 11th, 2:00am
Wed Sep 11th, 5:30am

Is there anyone who doesn't love Italian food? In this episode, Martha shares her modern take on four favorites: a decadent eight-layer pork ragu and bechamel-filled lasagna baked in individual ramekins, chicken Parmesan with an easy twist, an enormous raviolo with an egg yolk and rich ricotta-spinach filling, and two variations of linguine with clam sauce-red and white. Each is guaranteed to be a hit with friends and family.

Get creative with kebabs, threading flavor-packed ingredients onto skewers. Grill pomegranate skirt steak kebabs; lamb kebabs with yogurt-mint sauce; beef, mushroom and millet kebabs; and saffron-yogurt chicken kebabs.

We all know we should eat vegetables whenever possible, but it's important to vary the types that we cook. In this episode, Martha shows how to make four 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.

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Tue Sep 17th, 8:00pm
Tue Sep 17th, 11:30pm
Wed Sep 18th, 2:00am
Wed Sep 18th, 5:30am

In this episode, Martha offers a primer on lamb, a staple in cuisines around the world. Watch as she shares recipes and techniques for using different, beginning with butterflied, rolled, and roasted leg of lamb, followed by a lamb tagine with spiced butternut squash and prunes. She'll share a flavorful yogurt-marinated lamb-kebab recipe, and a quick way to prepare delicious seared loin lamb chops, served with mint jelly and fried fingerling potatoes.

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Tue Oct 15th, 8:00pm
Tue Oct 15th, 11:30pm
Wed Oct 16th, 2:00am
Wed Oct 16th, 5:30am

Martha sheds light on the wide world of legumes, exploring the many available varieties - from chickpeas to calypso beans - and how to cook them using three different methods: stovetop, oven and pressure cooker. Italian chef and bean aficionado Cesare Casella joins Martha to share some of his own recipes for exceptional bean dishes.

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