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.
A good rule of thumb is to stick to the wine that is from the same region as the recipe.
Martha makes custom-blended burgers with different cuts of meat to get the best flavor.
Martha makes a croque monsieur.
Martha braises turkey legs in a rich, herb infused stock.
Martha makes a classic Reuben.
Martha adds salt to the mushrooms to help get the juices moving faster while sauteing.
Martha demonstrates how to easily achieve fluffy baked potatoes.
Martha demonstrates how to poach cod fish.
Martha demonstrates how to chiffonade kale.
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