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Martha Stewart's Cooking School

WETA TV 26 Logo

Sat., July 2, 2016
5:00 pm
(30 minutes)

Italian Favorites  

An eight-layer pork ragù; béchamel-filled lasagna baked in individual ramekins; chicken Parmesan with an easy twist; raviolo with an egg yolk and rich ricotta-spinach filling; and two variations of linguine with clam sauce—red and white.

WETA TV 26 Logo

Sat., July 9, 2016
5:00 pm
(30 minutes)

On the Bone  

Braising, searing, slow-roasting and grilling bone-in cuts of meat are demonstrated. Included: oxtail; beef ribs; cowboy steak; and Korean short-rib kebabs.

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.