A culinary class that explains the building blocks of recipes and demonstrates cooking methods, including roasting, poaching, braising and blanching.
Sat., May 28, 2016
Sweet and tangy glazed meatloaf; giant meatballs with ricotta; Italian-style pork sausage; and burgers with a custom blend of meats.
Martha prepares lamb loin chops with fried potatoes.
Martha demonstrates how to melt Raclette using a Raclette Heater.
Wrap the bone with aluminum foil to prevent burning.
Martha discusses how to prepare the clams for the linguini.
View the discussion thread.
Martha makes Leg of Lamb, Lamb Tangine, Lamb-Kebab, and Lamb Chops.
Martha makes Cheese Fondue, Fettuccine Alfredo, Raclette, and Grown-up Grilled Cheese.
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