In this classic clip, watch Martha share her tried-and-true tips to making the perfect roasted turkey with stuffing. https://bit.ly/2UkFvRl | Martha Stewart

The key to making restaurant-quality steak is to sear the meat first, and then roast it. Follow along as Martha prepares steak in a cast-iron skillet on the stovetop, then transfers it to a hot oven to finish cooking: bit.ly/43J7IE0 | Martha Stewart

This recipe can be used for any pie or tart that calls for a single 9-inch crust. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months). https://bit.ly/3hLlL8I | Martha Stewart

Easy as pie (crust). http://martha.ms/6005D6jxv | Martha Stewart