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MARTHA STEWART'S COOKING SCHOOL: Vegetables (Part Two)

Assorted vegetables - Martha demonstrates how to use blanching, steaming and roasting to prepare an endless variety of perfect vegetable dishes.
Courtesy of Martha Stewart Living Omnimedia
Assorted vegetables - Martha demonstrates how to use blanching, steaming and roasting to prepare an endless variety of perfect vegetable dishes.

Airs Saturday, April 27, 2013 at 2:30 p.m. on KPBS TV

Martha Stewart, Emmy® Award-winning TV host, author and founder of Martha Stewart Living Omnimedia, conducts a culinary master class for American home cooks each week. The teaching series, inspired by her best-selling book "Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook," debuted in October 2012 on PBS stations.

In each 30-minute episode, Martha demonstrates classic cooking techniques and basics. Using her signature step-by-step, how-to teaching process, she illustrates the building blocks of recipes everyone should know (from roasting to poaching to braising and blanching).

Every episode will feature Martha’s tips and tricks, inspiring and educating home cooks everywhere.

"Vegetables" - Blanching, steaming and roasting — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutritional properties.

Let Martha guide you through these techniques and show you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.

Learn About Beans

Martha Stewart talks about different types of beans and how to prepare them.

Series Preview: Martha Stewart's Cooking School
Martha Stewart Talks About Her PBS Show

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