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Roasting is an adaptable technique that works well for meat, fish, chicken, and vegetables. Martha prepares roast chicken, beef tenderloin, and autumn vegetable salad
Up Next in Season 1
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MSCS S1 E10 Braising
With little hands-on time and no special equipment, braising produces hearty, flavorful dishes. Martha shares recipes for pot roast, braised cabbage, and pulled pork shoulder
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MSCS S1 E11 Poaching
Martha demonstrates healthful and versatile poached chicken breasts. She also shares recipes and techniques for poaching salmon and poaching eggs
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MSCS S1 E12 Frying
Fried foods should be golden brown and never greasy. Martha deep-fries and pan-fries to perfection: French fries, pan-fried chicken, and Japanese tempura vegetables
