Delicate Sorrel Soup, a Pasta with Grilled Sardines and Bitter Greens and Swiss-chard Frittata

Stovetop clambake in a stockpot; risotto with shrimp and herbs in a pressure cooker; poached cod with tomatoes in a skillet; arroz con pollo in a Dutch oven.

Martha makes five of her favorite menu items: a Classic Martini, Baked Stuffed Clams, Porterhouse Steak with a compound butter, Creamed Spinach and Baked Potatoes.

Buckwheat crepes filled with a mushroom mixture; vegetarian mushroom ragu served on rigatoni; French mushroom soup; mushroom risotto made with farro.

Five classic sandwiches -- roasted chicken club, New Orleans po'boy with oysters, muffuletta, applewood-smoked bacon and fried egg sandwich, and a Reuben.

Traditional turkey; roasting turkey in parchment paper; braising turkey legs; roasted rolled turkey breast with herbs.

Lamb navarin; nicoise salad; a melted ham and cheese croque monsieur topped with a bechamel sauce; celery root remoulade.

Mrs. K's Meatloaf; Italian Sausage; Custom-Blended Burgers; Giant Meatballs

Beef bourguignon; cioppino, a tomato and wine-based fish stew; chicken marsala; poached pears in red or white wine.

In this episode, Martha introduces her modern American take on four favorites: eight-layer Lasagna, Chicken Parmesan, Raviolo with egg yolk and Linguine with red or white clam sauce.

The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cooking four different recipes featuring bone-in cuts—Oxtails, slow-roasted Beef Ribs, Cowboy Steak and Korean Short Ribs. Go for the bone!

Cheese fondue; fettuccine alfredo; melting raclette; grown-up grilled cheese.

Butterflied, rolled and roasted leg of lamb; lamb tagine with spiced butternut squash and prunes; yogurt-marinated lamb kebabs; seared loin lamb chops served with mint jelly and fried fingerling potatoes.