Learn How to Quickly Peel Garlic
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
Visit the Website: http://www.pbs.org/food/shows/martha-stewarts-cooking-school/
Episode #202 / Length: 26 minutes
- Saturday, January 9th at 1:30 PM on KLRU