Old-Fashioned Fruit Desserts
Nothing beats an old-fashioned fruit dessert to show off the lusciousness of fresh, ripe fruit. In this premiere episode, Martha creates four of her favorites: peach cobbler, blueberry crisp, blackberry buckle, and pear brown betty. Each of these is delicious on its own or paired with crème fraiche or a scoop of rich vanilla ice cream. All are surprisingly simple to make — and perfect for a warm summer night or anytime fruit is at its peak.
Martha loves having guests over for breakfast, and in this episode she shares four delicious recipes for that first, all-important meal of the day. Join her to make oven-baked French toast, a quiche filled with peas and ham, a strata made with fontina cheese, ham and onion, and a German pancake known as a Dutch baby. Each is a mouth-watering way to start the day with friends and family.
Bar cookies are one-pan wonders, delicious and simple to make. Join Martha as she prepares four different kinds — peanut butter and jelly bars inspired by everyone’s favorite childhood combo, a rich and decadent brownie with a surprise ingredient, pecan bars with a sticky toffee-like topping, and a healthy fruit and nut energy bar. Each is a guaranteed to be a hit with friends and family or at the next bake sale.
In this episode, Martha turns the modern stereotype of pudding upside down. She prepares a traditional bread pudding spiked with Armagnac, called a Kris Kringle, a baked chocolate custard, steamed cranberry pudding prepared in a mold, and a light and airy lemon pudding made in individual ramekins. Each one is a delicious rebuke to the notion that pudding is supposed to come in a box.
Join Martha as she demystifies four French classics found in patisseries all over France. Learn how to make the macaron — the festive, brightly colored cookie that looks like a tiny sandwich. Come along as she prepares a Paris-Brest — a wheel-shaped ring of cream puffs filled with pastry cream. She also prepares madeleines, the delicate shell-shaped sponge cakes with the literary tie, and an elegant Breton butter cake that will complement any lunch or dinner party.
Is there anyone who doesn’t love pie? In this episode, Martha shares the secrets to three treasured pies along with some simple techniques. If you’ve ever struggled with making your own pastry, this is the show for you. Martha starts with a peach crumble pie filled with ripe, juicy peaches. She also makes the classic Southern favorite — key lime pie — with the tart juice of key limes, baked in a graham-cracker crust. Join her as she whips up a rich and decadent coconut cream pie made with toasted coconut and dollops of freshly whipped cream.
Crackers & Flatbread
Maybe you’ve never thought about making your own crackers or flatbreads, but you’ll be surprised at how simple and easy they are. Join Martha for four irresistible versions that are a cinch to make. Start with flatbreads so beautiful they’re like edible works of art, and blue cheese-pecan icebox crackers that can be sliced and baked. Then make a homemade version of a favorite store-bought cheesy cracker and thyme crackers cut into long thin triangles and sprinkled with sea salt — a great addition to any hors d’oeuvre tray.
Swirled or sprinkled, small or large, cupcakes are adored by adults and kids alike, the “it dessert” that makes everybody smile. In this episode, Martha shares four scrumptious cupcake recipes: blueberry swirl, lemon meringue with a toasted meringue topping, red velvet with cream cheese frosting, and one-bite double diablo cupcakes (for the unrepentant chocoholics in your life).
We all have beloved holiday recipes that have been handed down in our families. In this episode, Martha makes three traditional dishes, each one perfect for family and guests or to give as a gift. They include an impressive Italian panettone studded with dried fruit and almonds and finished with a sugar and almond topping, a classic German stollen — one that Martha’s mother loved to make — loaded with dried fruit and marzipan, and an authentic, braided bread for the Greek Orthodox Easter embellished with bright red eggs. Each of these is sure to be the centerpiece of your festive holiday table.
Discover how Martha takes traditional baked Alaska to new heights with a double dose of chocolate. Learn the technique for creating the warm chocolate center in the chocolate cake on the menu at your favorite restaurant. Plus, a chocolate cream pie with caramel whipped cream topping that is sure to make your guests swoon.
Join Martha as she shares four of her favorites: lemon bundt cake, Devil’s bundt cake, whipped cream cake, and applesauce spice cake — each perfect for any celebration.
Get your day off to a healthy start with a nutritious breakfast cookie. Learn the technique for creating the subtle nutty flavor that makes the brown butter cookies so special and how you can easily transform a simple macaroon with the addition of one or two ingredients. Make graham crackers so good you’ll never want to go back to store-bought.
Kick start your morning with one of these five fantastic muffin recipes: giant bran muffins filled with raisins, citrusy mini orange muffins, moist and delicious healthy morning muffins, plum-filled coffee cake muffins and — the ideal solution to a bumper crop of zucchini — glazed zucchini muffins.