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Martha and Chef Daniel Humm make redefined vegan dishes; Martha and Chef Daniel make a refreshing cocktail and gazpacho, followed by mushroom and seaweed baked rice and a rhubarb cobbler for dessert.
Martha makes the classic meringue cake from Casa Cipriani with pastry chef Alessia Tomassetti; Martha and bakery owner Lucie Franc De Ferriere bake a pear raspberry cake with jam and maple buttercream.
Martha and Chef Costas Spiliadis of Estiatorio Milos make Taramosalata and salad; they build an eggplant and zucchini tower with tzatziki; then, they salt-bake a fish served with yogurt.