Martha Stewart Teaches You How to Roast | Martha’s Cooking School S3E3 “Roasting”
Roasting is a wonderful technique for an official dinner or a casual party. Enjoy Martha as she makes Roast Lamb ribs, an ideal choice when you want to impress your visitors. Then find out a traditional Spanish technique as she cooks Salt-Roasted Sea Bass. Find out how to make Saffron-Roasted Chicken Wings, the ultimate food for game day. Finally, find out how to make a special vegetarian supper out of Roasted Spaghetti Squash. #HowTo #CookingSchool #MarthaStewart #Recipe…
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Martha Teaches You How To Cook Mushrooms | Martha Stewart Cooking School S4E4 “Mushrooms”
Martha sheds light on the world of mushrooms and makes 4 fantastic recipes: mouthwatering Buckwheat Crepes with mushroom filling, a vegetarian Mushroom Ragù, French Mushroom Soup, and a modern-day Mushroom Risotto. You'll be influenced to prepare her tasty dishes for breakfast, lunch or dinner. #MarthaStewart #Mushroom #HowTo #Risotto #Recipe #Soup Get the recipes at: 00:00 Introduction 00:54 Buckwheat Crepes with Mushroom Filling 5:46 Mushroom Ragu 13:25 Cream of Mushroom Soup 17:59 Mushroom Farro Risotto 23:37 Crispy Roasted…
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Martha Stewart Teaches You How To Make Beef & Veal Stew | Martha’s Cooking School S2E2 “Stewing”
Though they taste robust, hearty stews are typically made with economical cuts of meat and need little hands-on prep time. In this episode, Martha Stewart strolls you through the fundamental aspects of making a stew and shares recipes for 3 classics: beef stew, veal stew, and coq au vin, a famously abundant bistro favorite. #Stew #Cooking #Recipes #HowTo #MarthaStewart 00:00 Introduction 01:02 Beef Stew 08:55 Coq au Vin 16:48 Veal Stew Full recipes: Beef Stew: Coq Au…
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How to Make Martha Stewart’s Barbecue Sauce | Martha’s Cooking School | Martha Stewart
Different regions in America have their own distinct take on barbecue sauce, and the sauces from Kansas City epitomize the sweet and thick variety. In her take on KC barbeque sauce, Martha Stewart uses coriander and cumin seeds along with chile powder, plenty of garlic, and 2 type of vinegar. The resulting sauce makes finishing barbecue work of arts a fast and easy process, and it works splendidly for dipping! #MarthaStewart #Sauce #Barbecue #Meat #BBQ #Recipe Get…
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Martha Stewart Teaches You How to Cook Shrimp | Martha’s Cooking School S2E13 “Shrimp”
In this episode, Martha uses a guide on a favorite shellfish. She discusses which ranges of shrimp to buy and how to keep them, plus whether to prepare them with or without the shell and how to devein them. Fundamental cooking techniques lead to scrumptious dishes for shrimp mixed drink, an upgraded version of shrimp scampi, a traditional shrimp boil and easy grilled shrimp. #MarthaStewart #Cooking #Shrimp #Recipe #HowTo #Food 0:00 Introduction 0:42 Glossary 5:17 Shrimp Mixed…
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Martha Stewart Teaches You How to Sauté | Martha’s Cooking School S2E8 “Sautéing”
Sautéing is one of the quickest and most flexible cooking techniques. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the significance of cooking over high heat to attain an ideal, golden-brown surface. She'll use these methods to cook wiener schnitzel, chicken piccata, and sole à la meunière– and likewise demonstrate how to make flavorful pan sauces to act as accompaniments. #MarthaStewart #HowTo…
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Martha Stewart Teaches You How to Cook Beans | Martha’s Cooking School
It's time to spill the beans … on cooking beans. Martha Stewart is learning from the very best, as legume professional Cesare Casella shares all there is to understand. He's concentrating on three different cooking methods– stovetop, pressure cooker, and oven– so whether you are making bean salad, panzanella, or baked beans, you will be prepared with the right bean for the task. From the fundamentals of preparation (dried vs fresh, soaking, bean water, and even how…
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Martha Stewart Teaches You How To Make Pasta Sauce | Martha’s Cooking School S2E6 “Pasta Sauce”
Homemade pasta sauces far beat store-bought containers. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; an abundant carbonara and a light but memorable sauce made with bottarga, a maintained fish roe that is a specialty of Southern Italy. #MarthaStewart #Pasta #Sauce #Food #Cooking #Recipe 0:00 Intro 0:26 Conventional Bolognese 6:41 Rich Carbonara 11:40 Quick-and-Easy Puttanesca 16:36 Light Bottarga Brought to you by Martha Stewart: Subscribe for more Martha now!: Want more…
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Martha Stewart Teaches You How to Cook Grains | Martha’s Cooking School S3E8 “Grains”
Thanks to their exceptional health advantages, grains have surged in popularity recently. There are limitless methods to prepare them, and in this video Martha reveals 3 of her favorites. First she formulate a Mushroom Barley Soup that's based upon her mom's recipe. Next she makes Couscous Royale, a great way to display this versatile grain. She finishes up with Grits with Broiled Tomatoes, featuring bubbly cheddar cheese and crispy bacon. #MarthaStewart #Vegetables #Sides #Appetizer #Recipes #Vegetarian Get…
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Martha Stewart Teaches You How to Preserve | Martha’s Cooking School S2E11 “Preserving”
In this episode, Martha demonstrates 2 of the oldest preserving strategies, confit, and salting, and shows how audiences can put them to use in the house kitchen area. Martha makes an assortment of confits– starting with the most timeless: duck, which can be served by itself or as an abundant addition to salads, then followed by lemon and tomato confits, both of that make excellent condiments for grilled or roasted meats. She then demonstrates how to make…
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Martha Stewart’s 16-Recipe Hero Vegetables Special | How to Cook Mushrooms, Corn, and Onions
Sign Up With Martha Stewart as she prepares 16 tasty dishes from 3 of her preferred vegetables: mushrooms, onions, and corn. From Mushroom Farro Risotto to French Onion Soup to Corn Fritters, there's no requirement for meat – these veggies will be your supper heroes! Chat cope with your fellow cooks throughout this hour-long special, just at YouTube.com/ MarthaStewart! #Mushrooms #Onions #Corn #Recipes #MarthaStewart 00:00 Introduction 00:52 Buckwheat Crepes with Mushroom Filling 05:45 Mushroom Ragu 13:23 Cream…
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Martha Stewart Teaches You 3 Classic Soup Recipes | Martha’s Cooking School S2E3 “Soups”
Watch Martha as she makes a nourishing chicken soup that's as simple as poaching a chicken. Then learn the "flavor-boosting" strategies that enter into making minestrone. Lastly, you'll find how to make velouté, a traditional "mother sauce" that here ends up being the basis for a creamy spinach soup. #Soups #Chicken #Spinach #Recipe #Cooking #MarthaStewart 00:00 Intro 00:38 Chicken Soup 08:06 Minestrone 17:12 Spinach Cream Complete Dishes: Chicken Soup: Spinach Cream Soup: Minestrone Soup: Given you by…
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How to Make Martha Stewart’s Steamed Mussels | Martha’s Cooking School | Martha Stewart
In this video discover how to make Martha Stewart's Steamed Mussels with Wine and Saffron. This basic seafood dish integrates tender mollusks with an easy, light sauce, and the meal comes together quite quick. This fast and simple recipe makes the perfect go-to dinner party meal, and the white wine and saffron supply a classic flavor profile that complements the briny seafood tastes perfectly. Featuring shallot and garlic for a timeless tasty taste, the colorful broth in…
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How to Make Martha Stewart’s Tabbouleh | Martha’s Cooking School | Martha Stewart
You've most likely had Tabbouleh, a conventional Middle Eastern side dish, many times. Find out how to make this mix of bulgur, tomatoes, cucumbers, scallions, parsley, and mint in the house. #MarthaStewart #Tabbouleh #HowTo #Side #Recipe #Food Get the recipe at: 00:00 Introduction 00:20 How To Prepare Bulgar Wheat 1:22 How To Mix Ingredients 2:22 Including Fresh Herbs and Citrus 3:46 Finishing With Oil And Seasonings 4:10 Final Result Brought to you by Martha Stewart: Subscribe for…
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How to Make Martha Stewart’s Steamed Artichokes with Tarragon Butter | Martha’s Cooking School
There are lots of ways to enjoy artichokes, however the simplest method likewise occurs to be Martha's favorite. In this video, Martha Stewart shows you how to make Steamed Artichokes with Tarragon Butter. Initially, she demonstrates how to prepare fresh artichokes to be steamed by cutting the stems and thorny leaf pointers. Then, she reveals you how to steam artichokes and test for doneness after 40 minutes. Finally, she shares a two-ingredient tarragon butter to serve on…
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