Martha Stewart's Cooking School


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This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it's also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. Finally, she prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef.
Tuesday, Nov 29, 8 p.m. on Create
Tuesday, Nov 29, 11:30 p.m. on Create
Wednesday, Nov 30, 2 a.m. on Create
Wednesday, Nov 30, 5:30 a.m. on Create



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