Martha shines the spotlight on healthful greens: sorrel soup, pasta with grilled sardines and bitter greens, Swiss-chard frittata, kale Caesar salad, and spicy escarole.

One-pot meals are the quickest way to get dinner on the table. Martha makes stovetop clambake, risotto with shrimp and herbs, poached cod with tomatoes, and arroz con pollo.

Nothing beats a steakhouse dinner. Martha makes a classic martini, baked stuffed clams, porterhouse steak with compound butter, creamed spinach, and baked potatoes

Martha sheds light on the world of mushrooms with four recipes: buckwheat crepes with mushroom filling, vegetarian mushroom ragu, French mushroom soup, and mushroom risotto.

Martha reimagines five classic sandwich recipes: roasted chicken club, po'boy, muffuletta, breakfast egg sandwich, and the Reuben.

Turkey is not only for Thanksgiving! Martha presents roast turkey 101, roasted turkey in parchment paper, braised turkey legs, and roasted and rolled turkey breast with herbs.

Martha recreates four French bistro recipes you can make at home: lamb navarin, nicoise salad, croque-monsieur, and celery-root remoulade

Martha makes her mother's meatloaf, burgers, and giant meatballs with ricotta. Guest butcher Pat LaFrieda makes Italian-style pork sausage.

Cooking with wine is one way to add flavor to food. Martha prepares four recipes using wine: beef bourguignon, cioppino (fish stew), chicken Marsala, and wine-poached pears.

Martha introduces her modern American take on four Italian favorites: eight-layer lasagna, chicken Parmesan, raviolo with egg yolk, and linguine with red or white clam sauce.

Go for the bone! Martha prepares four flavorful, tender dishes featuring bone-in cuts of meat: oxtails, slow-roasted beef ribs, cowboy steak, and Korean short ribs

Attention cheese lovers: This show is for you! Martha makes homemade ricotta, classic fondue, fettuccine alfredo, and raclette. Plus, a grown-up grilled cheese sandwich.

Martha offers a primer on lamb, including techniques for different cuts: butterflied, rolled, and roasted leg of lamb, lamb tagine, lamb kebabs, and seared loin lamb chops.