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Martha Stewart's Cooking School
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas, and shelled peas with mint and lemony kale salad.
Three common stocks - - chicken, beef, and vegetable.
Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.
Fluffy white rice; pilaf; risotto; Thai fried rice.
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.
