Martha Stewart's Cooking School - Season 3
Season 3
Network
DatesJan 2, 2014 - Mar 29, 2014
Episodes
Season 3Episode 130 min
Chicken
Chicken has long served as a mainstay of the dinner table. It can be prepared in countless delicious ways, for a weeknight or a special dinner party. In this episode, Martha shows viewers how to prepare Chicken Paillard — which sounds fancy but is really quite simple — Chicken Pot Pie and Spatchcocked Chicken.
Jan 2, 2014
Season 3Episode 230 min
Onions
Onions are a staple in the pantry of every cook and integral to the flavor of so many recipes. In this episode, Martha walks the viewer through three onion dishes that make use of different cooking techniques: French Onion Soup, Balsamic-Glazed Pearl Onions and Fried Onion Rings.
Jan 9, 2014
Season 3Episode 330 min
Roasting
Roasting is a wonderful technique for a formal dinner or a casual get-together. Watch Martha as she makes Roast Rack of Lamb, an ideal choice when you want to impress your guests. Then learn a classic Spanish technique as she cooks Salt-Roasted Sea Bass. Finally, find out how to make Saffron-Roasted Chicken Wings, the quintessential food for game day.
Jan 16, 2014
Season 3Episode 430 min
Noodles
Martha shows viewers how to make three of her favorites. It’s hard to find another dish that’s more popular than Pad Thai, and Martha’s recipe is so good you won’t be even slightly tempted to call for takeout.
Next she’ll cook a One Pan Pasta that calls for just a few fresh ingredients and is on the table in 20 minutes. Then Martha shows the secret to making Pho, one of Asia’s best street foods.
Jan 23, 2014
Season 3Episode 530 min
Braising
Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, she makes Ireland’s favorite: homemade Corned Beef. And finally, Martha demonstrates how to make Lamb Shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.
Jan 30, 2014
Season 3Episode 630 min
Rice
Paella with chicken, pork, seafood and vegetables; stuffed peppers with fluffy rice, pine nuts, raisins and herbs; Persian rice -- basmati cooked atop potatoes.
Feb 6, 2014
Season 3Episode 730 min
Know Your Vegetables
Steamed artichokes with tarragon butter; braised leeks; fried okra; whole-roasted garlic.
Feb 13, 2014
Season 3Episode 830 min
Grains
First Martha cooks up a Mushroom Barley Soup that’s based on her mother’s recipe. Next she makes Couscous Royale, a great way to showcase this versatile grain. She finishes up with Grits with Broiled Tomatoes, featuring bubbly cheddar cheese and crispy bacon.
Feb 22, 2014
Season 3Episode 930 min
Sauces
Martha goes over some classic sauces, starting with Béarnaise Sauce, a derivative of Hollandaise. Next she makes Kansas City Barbecue Sauce, which is tomato-based with a sweet-tart flavor. Tartar Sauce — Martha’s version includes capers, shallots and cornichons — and a tasty Cocktail Sauce are both beloved staples. Then Martha shows us how to make Salsa Verde, a perfect accompaniment to grilled meats, poultry, seafood and vegetables.
Mar 1, 2014
Season 3Episode 1030 min
Pork
Martha makes Porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holiday table, Glazed Ham. Then she shows why fruit and pork have always been a harmonious combination as she makes Pork and Plums, using quick-cooking pork tenderloin.
Mar 8, 2014
Season 3Episode 1130 min
Potatoes
Martha offers a primer on this favorite starch. She begins with Scalloped Potatoes, also known as Potatoes Gratin: thinly sliced potatoes cooked in milk and baked in a cream mixture with cheese. Next comes a recipe that’s become synonymous with American food: Potato Salad. Then, in case your go-to mashed potato recipe needs an upgrade, Martha shows a few tricks to achieve the perfect Puréed Potatoes. Finally she shows how, in just a few easy steps, anyone can make Smashed Potatoes — crispy on the outside, creamy on the inside.
Mar 15, 2014
Season 3Episode 1230 min
Salads
When Martha invites guests to lunch, she loves to make Frisée aux Lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs and warm vinaigrette. Her Chopped Salad is based on a recipe she got from her daughter Alexis — a dish that’s as beautiful in presentation as it is delicious in taste. Next Martha shows you how to master the Caesar Salad, and then, Stacked Butter Lettuce with a fresh citrus and yuzu vinaigrette.
Mar 22, 2014
Season 3Episode 1330 min
Corn
Martha first demonstrates Corn Fritters, a sweet and savory treat topped with honey. Next she shows how to make Corn Stock, which can serve as the base for a tasty Summer Corn Chowder — Martha’s version uses potatoes and cream. And finally, a childhood favorite all grown-up: homemade Creamed Corn.
Mar 29, 2014
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