Martha Stewart's Cooking School

Chicken paillard; chicken pot pie; spatchcocked chicken.

French onion soup; balsamic-glazed pearl onions; fried onion rings.

Roast rack of lamb; salt-roasted sea bass; saffron-roasted chicken wings.

Pad thai; one-pan pasta; pho.

Osso buco; homemade corned beef; lamb shanks with apricots and olives.

Paella with chicken, pork, seafood and vegetables; stuffed peppers with fluffy rice, pine nuts, raisins and herbs; Persian rice -- basmati cooked atop potatoes.

Steamed artichokes with tarragon butter; braised leeks; fried okra; whole-roasted garlic.

Mushroom barley soup; couscous royale; grits with broiled tomatoes, cheddar cheese and bacon.

Béarnaise sauce; Kansas City barbecue sauce; tartar sauce with capers, shallots and cornichons; cocktail sauce; salsa verde.

Porchetta, a highly seasoned roasted pork; glazed ham; pork and plums.

Scalloped potatoes; potato salad; puréed potatoes; smashed potatoes.

Frisée aux lardons; Caesar salad; stacked butter lettuce with citrus and yuzu vinaigrette.

Corn fritters; corn stock serves as the base for summer corn chowder; homemade creamed corn.