Get the recipes at: www.marthastewart.com/979028/fresh-ricotta/ www.marthastewart.com/1096832/cheese-fondue www.marthastewart.com/1096836/fettuccine-alfredo/ www.marthastewart.com/1096899/grown-grilled-cheese
As an European citizen, I use to travel around a lot of European countries. In Switzerland I use to eat the raclette cheese with boiled/roast oven/fried potatoes and a 🍺. It’s really good. However, the cheese smell isn’t very pleasant. The cheese fondue it’s also very good. Try it out and you won’t regret.
Love your style & your recipes, Martha. A request please …. Do add links to products you use on the show, so we may purchase them if we want to. For example, the food thermometer you are using to make the ricotta !!! Thanks much
Love your cooking and presentation. I loved the polenta you made yesterday. I used to make it the same way and my kids enjoyed always the fried pieces. Thank you so much.
Use buttermilk No lemon just bake in a ceramic dish for 33 mins at 330 cool spoon into cheesecloth then use this to make cheese cake or add a fruit compote spread on crispy crackers YUM
wow amazing looks too yummy delicious perfectly done super wounderful presentation stay blessed stay connected have a nice day fully support hope to see you around thank you
If u are reading this there’s a reason No matter how good or bad you have it,wake up each day thankful for your life.Someone else is desperately fighting for theirs🇧🇸❤..
The Italian said there is no such thing as fettuccine alfredo in Italy that it was only invented by Americans. I'm just repeating what Italian chefs have said.
It's actually a cream sauce but it was never named Alfredo. I was educated by this. Alfredo sauce name was invented for the tourist, especially Americans, coming in to the town.
Get the recipes at:
www.marthastewart.com/979028/fresh-ricotta/
www.marthastewart.com/1096832/cheese-fondue
www.marthastewart.com/1096836/fettuccine-alfredo/
www.marthastewart.com/1096899/grown-grilled-cheese
❤️ Martha! So grateful these episodes are now on TH-cam!
I used to skip school and watch cooking shows, Martha is so pleasantly soothing!
As an European citizen, I use to travel around a lot of European countries. In Switzerland I use to eat the raclette cheese with boiled/roast oven/fried potatoes and a 🍺. It’s really good. However, the cheese smell isn’t very pleasant.
The cheese fondue it’s also very good. Try it out and you won’t regret.
Thanks again MarthaStewart ❤🙏🏻
Martha's camera crew have some pretty good meals!
How does Martha not have over 1 million subs? ❤
She's getting there!🙂
Love your style & your recipes, Martha. A request please …. Do add links to products you use on the show, so we may purchase them if we want to. For example, the food thermometer you are using to make the ricotta !!! Thanks much
Love your cooking and presentation. I loved the polenta you made yesterday. I used to make it the same way and my kids enjoyed always the fried pieces. Thank you so much.
Had a glass of 19 Crimes Martha Chard tonight…delicious!!❤️
made this fondue many times in the old 1960s fondue pot and it worked so well.
You’re awesome Martha!
I'd love to see more educational videos about cheese, which kinds are best suited for which recipes, etc.
Martha, I love your recipes!!!!
Greetings from Brazil!🇧🇷🇧🇷🇧🇷
Thank you! I'm just starting to learn about cheeses and this is so helpful.
Cheers😘😘🍻for cheesssse🧀❤️💚
Everything looks delicious!
Thanks Martha👍
I am lucky I came from Europe where i tested all kinds delicious 🧀 🧀 🧀!
Use buttermilk No lemon just bake in a ceramic dish for 33 mins at 330 cool spoon into cheesecloth then use this to make cheese cake or add a fruit compote spread on crispy crackers YUM
It's easier to find lemons than buttermilk where I live.
each different way will produce a slightly different cheese/ I look forward to trying the lemon method
Wow so yummy recipe 😋
OMG I've never done fettuccine like that !
Yum
wow amazing looks too yummy delicious perfectly done super wounderful presentation stay blessed stay connected have a nice day fully support hope to see you around thank you
To each his own.
7:20 uhhhhh LOL
Thank you. Ms. Stewart. I really liked these. Videos!¡!
PRAISE CHEESES!
Cheese 🧀 🫕 🤤
Martha, this is off topic. You put beautiful soapstone in Studio A, a very light gray. Where did you purchase this from?
Martha, can you please list some wines under 20 bucks that you would consider good???? Thanks....or up to 30 bucks
21:54 looks more like Apples than Pears
It’s Gruyère on the apple one not cheddar. The Alfredo is so heavy on the butter. In the Italian version it is slightly different.
Of course cannot find Kirsch anywhere.
If u are reading this there’s a reason No matter how good or bad you have it,wake up each day thankful for your life.Someone else is desperately fighting for theirs🇧🇸❤..
Stop spamming it's the same comment you've left on 50 other videos
I sure do miss, "it's a good thing"!
MLS per cup used?? You can guarantee not every cup worldwide holds the same amount.
One cup equals 8 ounces.
The Italian said there is no such thing as fettuccine alfredo in Italy that it was only invented by Americans. I'm just repeating what Italian chefs have said.
They are mistaken, there is a restaurant in Italy named Alfredos that made this pasta.
He also said they only did it for the tourist! Lol
It's actually a cream sauce but it was never named Alfredo. I was educated by this. Alfredo sauce name was invented for the tourist, especially Americans, coming in to the town.
@@donnaleveron6511 for American tourists! LoL. The cream sauce does exist but it was never called Alfredo.
@@donnaleveron6511 unless the Chef's name is Alfredo. Now that would explain things!
Wow, real ricotta is made from whey. Hence the name "re-cooked". Not from whole milk.
Hey angel where are you
Why cook cheese? Just break off a chunk and eat it!
Why not?
Put the colander in the pot then drain the pasta!
Canadians! Don't forget the pepper sauce for the grilled cheese sandwiches!
Wrong Martha ….. ricotta is made from whey….. not milk and cream……Get it right…!!! Thats misleading…
A real Swiss gourmand would be horrified what you have showed for Raclette. sad