Martha Stewart's Cooking School | Season 2
Saturday, April 6, 2013 at 2:30pm | Perfect Roast: A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes — a rib roast, crown roast of pork, and stuffed turkey breast — each a lesson in key roasting techniques. Learn how to achieve perfect roasts, including the best cuts for roasting, ways to ensure they stay juicy after cooking and serving suggestions for festive occasions.
Saturday, April 13, 2013 at 2:30pm | Stewing: Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
Saturday, April 20, 2013 at 2:30pm | Soups: Nothing comforts like a bowl of homemade soup; once you master a few basic techniques, you can make a host of variations. Watch as Martha makes a nourishing chicken soup that’s as easy as poaching a chicken. Then learn the “flavor-boosting” techniques that go into making minestrone. Finally, discover how to make velouté, a classic “mother sauce” that here becomes the basis for a creamy spinach soup.
Saturday, April 27, 2013 at 2:30pm | Vegetables: Blanching, steaming and roasting — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutritional properties. Let Martha guide you through these techniques and show you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.
Saturday, May 4, 2013 at 2:30pm | Pasta: Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli.
Saturday, May 11, 2013 at 2:30pm | Pasta Sauces: Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara; and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of southern Italy.
Saturday, May 18, 2013 at 2:30pm | Fishmonger: If you love to eat seafood but balk at preparing it at home, you’ll welcome this lesson. Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner’s class on buying, butchering and storing fish. They then demystify boning a round or flat fish and cleaning a squid. Finally, Dave shares an easy-to-prepare recipe for crudo, his signature dish.
Saturday, May 25, 2013 at 2:30pm | Sautéing: Sautéing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She uses these techniques to cook wiener schnitzel, chicken piccata and sole à la meunière — and shows how to make flavorful pan sauces to serve as accompaniments.
Saturday, June 1, 2013 at 2:30pm | Dumplings: Dumplings are a mainstay in nearly every cuisine across the world. Watch as Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings, gnocchi and gnudi, then shares her family recipe for Polish pierogi, which has been passed down through generations.
Saturday, June 8, 2013 at 2:30pm | Grains: By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches different cooking methods. Be inspired to prepare her recipes — which can be tossed together in no time — for breakfast, lunch or dinner.
Saturday, June 15, 2013 at 2:30pm | Preserving: Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits — starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.
Saturday, June 22, 2013 at 2:30pm | Legumes: 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.
Saturday, June 29, 2013 at 2:30pm | Shrimp: In this episode, Martha offers a primer on a favorite crustacean. She explains which varieties of shrimp to buy and how to store them, plus whether to cook them with or without the shell and how to devein them. Basic cooking techniques result in delicious recipes for shrimp cocktail, an updated version of scampi, a traditional shrimp boil and simple grilled shrimp.