Matha Stewart's Cooking School
Martha Stewart, Emmy® Award-winning TV host, author and founder of Martha Stewart Living Omnimedia, conducts a culinary master class for American home cooks each week. She demonstrates classic cooking techniques and basics. Using her signature step-by-step, how-to teaching process, she illustrates the building blocks of recipes everyone should know. Each episode features Martha’s tips and tricks, inspiring and educating home cooks everywhere.
Martha Stewart's Cooking School
Martha spices up everyday side dishes with the distinctive ingredients of the Gulf.
Looking to zest up your weeknight meal? Look no further, as Martha spices up everyday side dishes with the distinctive ingredients of the Gulf. Creamed coconut spinach, eggplant with herbs and yogurt, cauliflower salad with roasted chickpeas, and za’atar smashed potatoes – these four recipes will brighten any meal!
Entertaining for a Crowd
The Arabian Gulf’s world-class hospitality is highlighted in this episode as Martha prepares flavor-packed favorites perfectly fit for a crowd. The menu features chicken kabsa, stuffed cabbage and spiced lamb chops, orzo risotto with wild mushrooms, and a sweet cake called kumajj.
Dates are a cornerstone of Gulf cuisine. Explore the versatility of this world-famous ingredient through both savory and sweet dishes: date-stuffed baby eggplant, mackerel with date butter, chocolate-date pudding cake, and date truffles. Don’t forget to make a date with this super food!
Kebabs are skewered meats cooked on the grill. Martha gets creative as she threads flavor-packed ingredients onto each skewer with pomegranate skirt steak kebabs; lamb kebabs with yogurt-mint sauce; beef, mushroom and millet kebabs; and saffron-yogurt chicken kebabs.
A celebration of bold flavors can be found in the festive dishes of the Gulf. Follow along, step by step, as Martha teaches you the tricks to cooking these customary dishes: chicken machbous, al mansaf, beef biryani, and lamb ghouzi
Let your taste buds travel to the Arabian Gulf with eye-popping, inspired small bites. Martha introduces four recipes bursting with flavor: crab croquettes, date pancakes, lamb dumplings, and an addictive fava bean dip. Let these hors d’oeuvres spruce up your next gathering.
Travel along the coast as Martha showcases the bounty of the Arabian Gulf. Each dish highlights the local catch: shrimp balls; chilled mussel salad; calamari with vermicelli, lemon and herbs; and fish with tamarind sauce.
If you have a sweet tooth, this episode is made for you! Follow Martha on a sweet tour of the Gulf as she whips up sugar creations sure to please: beehive buns, semolina coconut cake, sesame caramels, and brûléed saffron custards.
Cooking with Grains
Martha sheds light on the world of grains and re-creates a traditional savory porridge while playing with preparations for kamut and roasted vegetables, mixed-grain pilaf with chicken, and herbed barley salad with dates. So, revive your grain game with Martha’s inspiration from the Arabian Gulf.
Arabian Gulf Breakfast
Martha simplifies time-honored recipes to bring a Gulf-style breakfast to your table. She cooks up a feast of traditional dishes: khameer, a date-sweetened bread; shakshouka, a baked egg dish; jebabs, a distant cousin of pancakes; and balaleet, a delicious way to serve an omelet. They may sound unfamiliar, but they’re sure to become your new morning favorites.
Get grilling with Martha as she introduces exotic flavors to your next cookout. In this episode, learn four techniques for cooking four different recipes – all using the grill – Arabian Gulf-style fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.
Stews of the Arabian Gulf
Follow the flavor as Martha puts her spin on the stews of the Arabian Gulf. Each dish is layered with stick-to-your-bones satisfaction. Arabian Gulf potpie, braised lamb shanks with okra, curried swordfish stew and red lentil vegetable stew… these slow cooked treasures offer nourishing comfort with ease.
Do you wish it were easier to make fresh home-baked bread everyday? Well, now it is! Martha uses her expertise to adjust the old school techniques of rustic bread baking to work in your kitchen so you can enjoy date flatbreads, fatout bread with seeds and raisin, coconut mandazi, and eggplant flatbread any time in your own home.
Learn to create the finest desserts and goodies in your own home. Martha Stewart shares the best baking tips and techniques, giving you the confidence to create delectable baked goods — from scratch — in your own kitchen. Martha’s updated versions of the classics set the standard, while her uses of flavors and ingredients add new angles to some familiar favorites.
If you love coffee cakes as much as Martha does — you’ll love learning all four of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, a streusel cake with a confectioners’ sugar glaze, and a glazed lemon blueberry coffee cake.
You don’t have to be Scottish to love shortbread, and this deliciously dense treat is easier to make than you might think. Martha demonstrates how to make shortbread wedges, brown-butter shortbread lemon bars, brown-sugar pecan shortbread cookies, and a pumpkin tart with pressed-in shortbread tart shell — perfect for fall.
Brioche is light, airy and one of Martha’s favorite breads. In this episode, she starts by making the brioche dough and then turns it into three wonderful brioche variations — brioche à tête, brioche loaf, and baba au rhum. She also creates Martha’s French toast, a breakfast favorite.
There’s nothing like a great cookie. In this episode Martha makes truly delectable brown sugar chocolate chip cookies — the recipe comes from Martha’s daughter Alexis. Next Martha demonstrates how to make an old-fashioned lemon-sugar cookie, a chewy chocolate ginger-molasses cookie, a sable cookie, and glazed citrus doodles.
Custard has never been so tempting as with Martha’s many variations. Join Martha as she shares her recipes for a classic crème brûlée, a cherry clafouti, crème caramel — and to top things off, mocha custards.
A buttery croissant can be the perfect way to start the day, and with Martha’s recipes and tips, you’ll now be able to make them at home. Here you’ll learn to make the classic crispy, light, flaky croissant — perfect with jam and butter. Next it’s everyone’s favorite — pain au chocolat, and then on to mini ham and cheese croissants and pain aux raisins.
Join Martha as she shares her secrets for how to make three of her all-time favorite breads. First, an Irish soda bread that she serves every St. Patrick’s Day, always a huge hit. Next, an olive and cheese loaf — a no-knead bread that’s baked in an enameled cast iron pot. Next comes a simple and delicious bread called Sally Lunn. And finally, a memorable custard-filled cornbread.
Tuile is a French word for tiles, and when these paper-thin cookies are presented in rows, they’re meant to look like the curved tiles on rooftops. Learn how to make five variations with Martha, beginning with the basic tuile batter. She then demonstrates lacy nut cookies, brandy snap cups, the ubiquitous fortune cookie, and chocolate tuile ice cream cones.
Whether you are a beginner or seasoned pro, you’ll welcome Martha’s expert tips and tricks for making basic breads at home. In this episode she shares a variety of options, including white, multigrain, rye, and Parker House rolls.
Focaccia and Pizza
Everyone loves pizza, and making it at home can be easy and fun. In this episode, Martha teaches you how to make a wonderfully crisp and super delicious oven-dried heirloom tomato pizza, a delectable grape focaccia, a perfectly thin tarte flambée, and a three-cheese gluten-free calzone using pizza dough.
Follow along as Martha shares her expertise on how to make three lovely celebration cakes, including a four-layer génoise cake with passionfruit buttercream, an orange-almond cake with Italian meringue buttercream piping, and an unforgettable chocolate-rum roulade.
Tarts and Tartlets
Have you ever made a tart at home? Join Martha as she shares her secrets for making this simple and delicious dessert in four variations. First, she demonstrates an apple tart tatin — an upside down caramelized apple tart — with a pâte brisée crust. She then shows you how to make a chewy chess tart with a cookie crust, lemon meringue tartlets, and min rhubarb and raspberry galettes.
Never thought you could master making a soufflé? Well think again. In this episode, Martha demystifies the art of the soufflé with some of her favorite variations, including a spectacular savory cheese soufflé, a caramel soufflé, a chocolate soufflé, a lemon soufflé, and finally — an iced lemon mousse.
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.
In this lesson, Martha shares her love of citrus with four favorite recipes: a light and airy orange chiffon cake bursting with flavor, Shaker lemon pie with a three-ingredient filling, mouthwatering lime squares with pistachio graham-cracker crust and an upside-down cake made with three kinds of citrus.
Join Martha as she shares four mouthwatering regional favorites from the Northeast. A delectable cranberry tart flavored with currant jelly and cognac, mini chocolate whoopie pies filled with chocolate ganache, and the technique for getting those beloved crumbs on New York crumb cake. Plus, an easy-to-make babka that is so delicious you’ll be tempted to eat it morning, noon and night.
Loved by Americans since colonial times, pumpkin is just as popular today as it was back then. Discover how Martha incorporates it into four remarkable recipes. A delectable pumpkin pecan pie that’s perfect for entertaining, a velvety smooth cheesecake swirled with pumpkin, and the best pumpkin bread you’ve ever tasted, along with a show-stopping deep dish pumpkin pie that’s billowing with meringue.
Some of Martha’s all-time favorite recipes have something in common — they’re made with nuts, lending both flavor and texture. See how she uses almonds, hazelnuts, peanuts, walnuts and pecans to create a traditional linzertorte, oatmeal cookies sandwiched with a creamy peanut butter filling, a famous walnut cake named after Saint Andrew, and an impressive-looking pecan tart with a secret ingredient.
Learn everything you need to know about making caramel as Martha demystifies the secret to this one-ingredient wonder with four irresistible recipes, including a decadent six-layer chocolate cake filled with salted caramel and covered with swirls of chocolate frosting. Learn the technique for making dulce de leche, a creamy caramel confection used to fill shortbread cookies, known as alfajores, and a buttery pound cake with a caramel glaze. Plus, the best chocolate-caramel bar cookies.
Whether you’re a beginner or a seasoned pro, you’ll welcome Martha’s expert tips for baking the most delicious fruit desserts. A tempting pink applesauce-filled tart topped with paper-thin slices of apple; a rich pistachio brown butter cake studded with sweet Concord grapes; a pear frangipane tart; and individual apple pies with a surprise ingredient tucked inside.
Learn everything you need to know about baking with phyllo, as Martha shares some of her favorites: ruffled milk pie, an elegant dessert that’s often served as part of a traditional Greek Easter celebration; a savory Moroccan meat pie known as bisteeya; and baklava, a layered pastry made with chopped nuts. Plus, spanakopita, a traditional Greek spinach pie.
With good reason, many desserts include alcohol in the list of ingredients. Learn how Martha spikes four longtime favorites for an incomparable depth of flavor: a traditional fruitcake loaded with candied fruits and nuts to share with family and friends; an easy plum-and-port crostata made with a flavorful port wine; rum raisin pie with a silken vanilla-rum custard and plump golden raisins; and tiramisu, everyone’s favorite Italian dessert.
Join Martha as she shares four of her favorite recipes highlighting the South’s rich culinary heritage. An irresistible banana cream pie that’s perfect for any occasion, a coconut cake loaded with more coconut than you thought possible, and a spoon bread that’s more “pudding” than “bread” and as light as a soufflé. Plus, pecan tassies, petite pastries featuring the flavors and textures of pecan pie.
Never Enough Chocolate
Attention chocolate lovers! Learn the techniques needed to prepare two standout chocolate desserts: a milk-chocolate pistachio tart and a rich flourless Roberta heart cake. Chocolatier Jacques Torres stops by to share his expert tips.
Follow Martha’s directives to prepare spectacular Danish pastry at home. Learn to create the easy, flaky dough that transforms into apricot bowties, decadent cheese-filled Danish and an unforgettable brown-sugar cinnamon Danish.
Join Martha — and a few special guests — to learn expert tips you’ll need to prepare pizza, pretzel and strudel doughs, Old World European specialties that involve “pulling” dough.
Mark a special celebration with a homemade cake. Martha makes three easy-to-prepare layer cakes: a sprinkle cake, a fanciful hedgehog cake with meringue spikes, and her daughter Alexis’ coconut-covered heart cake.
Bake It Dark
Join Martha for culinary tricks of the trade for coaxing the utmost flavor from your baked good. Create sticky toffee pudding served with a toffee sauce, mini apricot tarte tatins, a simple pear tart and no-knead bread with flavorful seeds.
Martha transports you to the tropics with four all-time favorites: a delicate coconut-lemon cake; chewy, crispy coconut cookies; a coconut crunch cake; and a frozen coconut and roasted pineapple cake with Nobu 57’s pastry chef, Michelle Goldsmith.
Get your coffee fix as Martha makes four exceptional coffee-flavored desserts: a flaky Napoleon, grown-up ice cream sandwiches, a decadent coffee cream pie, and milk-chocolate-ganache-filled cappuccino-chocolate bites.
Green tea is showing up in everything from cocktails to cupcakes. In this lesson, Martha incorporates this antioxidant-rich ingredient into four remarkably tasty desserts. Chickalicious Chef E.J. joins Martha in the kitchen.
Some of Martha’s favorite desserts have something in common: fruit — nature’s sweetest gift. Learn step-by-step how-tos for a soufflé with intensely fragrant passion fruit, biscuit-topped raspberry-rhubarb cobblers and other fruity delights.
Some of Martha’s favorite chocolate desserts have something in common: they’re made with ganache. In this lesson, learn how this two-ingredient wonder can be incorporated into three remarkable desserts, including a rich dark chocolate filling for an almond-based tart shell, and a sinfully delicious chocolate ganache frosting for a fudgy devil’s food cake. And, for the kid in us all, who can resist milk chocolate pudding cupcakes?
In this lesson, Martha demonstrates how her favorite sponge cake recipe can be adapted to create three spectacular desserts. Learn how a thin sheet of sponge cake can be swirled into a raspberry whipped cream jellyroll. Next, layer sponge cake for an unforgettable multi-tiered caramel buttercream cake. Learn the technique for piping the same batter into delicate ladyfingers for a mouth-watering tiramisu ice cream cake. One recipe, three delicious possibilities!
A few of Martha’s favorite breads have something in common—they’re made from special dough inspired by Japanese milk bread. Learn step-by-step how to make this amazing dough that, when baked, creates soft, springy textured breads and rolls. Discover how to make a basic Japanese-style white bread loaf and two other variations using the same dough: cinnamon-raisin swirl bread with raisins and to-die-for jalapeno-cheddar rolls that are sure to amaze your dinner guests.
Never Enough Cookies
Learn to make the perfect cookie for every occasion. Next from Martha Bakes, four fantastic cookies—fruit-and-nut filled giant kitchen sink cookies, vanilla sugar cookie sorbet sandwiches, and maple-pecan shortbread squares—all so good you’ll never buy store-bought again. Plus, the most decadent double-chocolate sandwich cookies. Can we ever have enough cookies?
Next, from Martha Bakes, all the techniques you’ll need to make pizzeria classics at home. Learn a recipe for make-ahead pizza dough and the all-important trick you’ll need for creating a crisp crust on a spinach and three-cheese pizza. Martha shares her expert tips for making a mouth-watering sausage and roasted red pepper calzone and a pizza made in a skillet and topped with wild mushrooms for a deep dish-like pizza sensation. Recipes your whole family will enjoy!
Want to bake but don’t want to create a mess in the kitchen? Look no further than Martha’s four impressively simple one-bowl desserts: starting with brown-butter coconut cashew blondies and then…skillet baked plum cake. You’ll love the single-serving size fudgy brownie sundaes so simple; they are a must have in every baker’s repertoire. And for a savory twist, Scottish oatcakes, best served with cheese or jam.
Layered Yeast Dough
Many of your favorite French bakery staples are made with layered yeast dough that relies on a technique called lamination. Join Martha in the kitchen as she shares her culinary tricks of the trade in three classics: traditional kouign-amann, a specialty from Brittany, unforgettable sugar and spiced cinnamon-sugar knots, and a recipe for snails, which you can easily adapt to your own taste. These treats are the perfect start to any day!
Cream puff, éclair and napoleon lovers, pay attention…this episode is for you! Martha shares the technique you’ll need to prepare one-pot pastry cream for three spectacular desserts: a magnificent cherry tart with cherry spiked pastry cream, decadent coffee pastry cream-filled cream puffs with chocolate glaze. Plus, a favorite Polish dessert called Kremowka, featuring a cream mousseline sandwiched between golden brown puff pastry. All guaranteed to garner rave reviews!
Many show stopping desserts have one thing in common. Next on Martha Bakes, three fantastic meringue based desserts—snowy-white individual pavlovas with a brightly colored orange curd filling, a stunning chocolate dacquoise cake layered with chocolate ganache and coffee buttercream, and a light-as-air tinted pretty-in-pink angel food cake.
Press-In Pie Crusts
Join Martha as she makes three extraordinary press-in crust desserts, including classic cheesecake with a beautiful apricot finish and chocolate cream tart for the chocoholic in your life. You won’t want to miss what makes her Atlantic Beach tart so special. Just one hint … it involves crackers.
Classic New England
Join Martha as she explores the wonders of New England. Pure maple syrup in a creamy maple custard pie, cranberries for a jewel-like tart with an easy press-in walnut crust, and a reinvented classic - Boston cream pie cupcakes. Plus, a buttermilk-blueberry tart that’s sure to dazzle your dinner guests!
Join Martha as she shares four mouthwatering regional favorites from the Mid-Atlantic. In this episode, Martha introduces a local summertime favorite, Baltimore peach cake; teaches the technique for perfectly twisted Kaiser Rolls, and whips up a delectable black raspberry crumb cake. Plus, black and white cookies - a New York City favorite. Homemade treats your family will adore!
In the Midwest, baking for community get-togethers is commonplace. Today on Martha Bakes, four regional classics meant for sharing: Martha’s polka dotted double-crusted sour cherry pie, classic St. Louis gooey butter cake, and kransekake, a Norwegian celebratory cake. Plus, a simple yet delightful sweet custard pie made with navy beans. Homemade treats fit for any gathering!
The Northwest is known for their world-class produce. Join Martha as she celebrates the best of the season with an unforgettable flaky biscuit-topped blackberry cobbler, outstanding chewy fig bars, and a moist and chocolaty Idaho potato cake. Plus, the most delectable hazelnut cookies, made with just five ingredients. All guaranteed to garner rave reviews!
Today on Martha Bakes, three of Martha’s favorite Southern classics: hummingbird cake, an irresistible layer cake with banana, pineapple and pecans; sweet potato pie, a tasty alternative to pumpkin pie, and old-fashioned hot milk cake covered in swirls of chocolate whipped cream frosting. Plus, learn a fantastic finishing touch for your next cake or cupcake.
Join Martha as she shares four iconic recipes highlighting New England’s rich culinary heritage. A cheddar-crusted apple pie featuring a unique twist on a traditional flavor pairing; old-fashioned steamed Boston brown bread that’s made in a can; and a delicious citrus curd-filled deep-dish lemon-blueberry tart. Plus, hermit bars, a molasses-based bar cookie that was baked to last…but won’t!
Along the Gulf Coast, tremendous pride is taken in serving guests, from the most elegant hors d’oeuvres to the tallest of layer cakes. In this lesson, Martha shares her invaluable techniques for preparing three spectacular desserts: an irresistible Southern caramel cake, Mississippi mud tart with an easy press-in crust, and a Lane cake that’s sure to take center stage at any celebration. Plus, cheese straws, a quintessential Southern party snack.
The Pennsylvania Dutch community is known for its cakes, pies, and pastries. In this lesson, four recipes showcasing their rich culinary heritage: citrusy Montgomery pie, irresistible cream cheese-filled pumpkin whoopie pies, and the most tender apple dumplings. And for all you chocolate lovers, chocolate whoopee pies with vanilla butter cream. Recipes that are sure to become family favorites!
Entertaining in the South Atlantic wouldn’t be complete with a delicious dessert. Today, a few of Martha’s regional favorites: Virginia peanut pie, a cross between a peanut butter cookie and peanut brittle; a birthday favorite of Martha’s, Lady Baltimore cake; and the ever-popular strawberry shortcake. And an inventive accompaniment to your next slice of pie.
The Western States are paradise for home bakers and chefs alike. Join Martha as she shares four extraordinary regional favorites: Blum’s coffee crunch cake, known for its honeycomb covering; gateau Basque, a Nevada specialty filled with pastry cream and brandy-soaked cherries, individual pineapple upside-down cakes, and date bars, made with California’s favorite desert fruit. Recipes so delicious, you’ll want to take a trip out West!
Southwestern cuisine is deeply rooted in Spanish, Mexican, and Native American culinary tradition. In this lesson, Martha shares treasured recipes from the region including aniseed-flavored cookies called biscochitos, flan, a rich custard topped with caramel, and a remarkably moist tres leches cake. Plus, discover the secret behind the flakiest cookies and pastries ever!
Some of Martha’s all-time favorite desserts hail from the South. Join Martha in the kitchen as she shares three show-stopping regional desserts—tangy buttermilk pie, decadent bourbon bread pudding with a boozy bourbon glaze, and a delectable carrot cake with a heavenly orange cream cheese frosting. Plus, learn how to transform carrots into brilliantly colored finishing touches for your next carrot cake.
Today on Martha Bakes: join Martha as she makes four mouthwatering regional favorites from the Great Lakes—Belgian rice pie, an unforgettable blitz torte with decadent layers of cake and crispy meringue, and Indiana sugar cream pie, otherwise known as “Hoosier pie.” And for a savory twist, a quick bread made with cheddar from America’s dairyland.