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Everyone knows the importance of eating vegetables, but many home cooks avoid cooking them simply because they don’t know how. They want to add more vegetables to their diets but lack an understanding of the basic techniques. In this episode, Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties. She offers viewers her approach to the wonderful world of cooking vegetables with quick, easy-to-follow recipes and tips. Viewers will learn how to make very simple vegetable side dishes including both corn on the cob and Mexican corn, sautéed broccoli rabe, acorn squash, brown sugar–glazed carrots, sautéed sugar snap peas and shelled peas with mint, and lemony kale salad.



Source: PBS


Episode Info


Episode number: 1x3
Airdate: Saturday October 20th, 2012

Director: (Unknown)
Writer: (Unknown)


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Warning: Martha Stewart’s Cooking School season 1 episode 3 guide may contain spoilers
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