Martha Stewart's Cooking School


Series Website »
Episode Guide »
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.




Share your thoughts, questions, and comments on "Martha Stewart's Cooking School" here.

Vermont PBS educates, informs, entertains and inspires Vermonters to be lifelong learners and engaged in their community.

Upcoming and featured!

People talk about Vermont PBS!

Vermont PBS

204 Ethan Allen Avenue
Colchester, VT 05446
(802) 655-4800
© 2015 Vermont PBS
All Rights Reserved

Facebook Twitter YouTube LinkedIn