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Martha Stewart's Cooking School

WETA TV 26 Logo

Sat., October 1, 2016
5:00 pm
(30 minutes)

French Bistro Classics  

Lamb navarina (a stew with seasonal vegetables); Niçoise salad; melted ham-and-cheese croque monsieur topped with a béchamel sauce; and celery-root remoulade.

WETA TV 26 Logo

Sat., October 8, 2016
5:00 pm
(30 minutes)

The Grind  

Sweet and tangy glazed meatloaf; giant meatballs with ricotta; Italian-style pork sausage; and burgers with a custom blend of meats.

WETA TV 26 Logo

Sat., October 15, 2016
5:00 pm
(30 minutes)

Cooking With Wine  

How to cook with wine. Included: beef bourguignon; cioppino, a tomato-and-wine-based fish stew; chicken marsala; and poached pears.

Clips

Martha Prepares Lamb Loin Chops

Martha Prepares Lamb Loin Chops

Martha prepares lamb loin chops with fried potatoes.

Melting Raclette with a Raclette Heater

Melting Raclette with a Raclette Heater

Martha demonstrates how to melt Raclette using a Raclette Heater.

Preparing Cowboy Steak

Preparing Cowboy Steak

Wrap the bone with aluminum foil to prevent burning.

Preparing Clams for Linguini with Clam Sauce

Preparing Clams for Linguini with Clam Sauce

Martha discusses how to prepare the clams for the linguini.

Previews

Lamb

Lamb

Martha makes Leg of Lamb, Lamb Tangine, Lamb-Kebab, and Lamb Chops.

Cheese

Cheese

Martha makes Cheese Fondue, Fettuccine Alfredo, Raclette, and Grown-up Grilled Cheese.