Welcome to MarthaStewart.com Welcome to MarthaStewart.com
Video Collections
  • welcome-mat-baby-shower.jpg

    Baby Shower Ideas

  • welcome-mat-grilling-guide.jpg

    Grilling Guide

  • welcome-mat-ltgll.jpg

    Living the Good Long Life

  • welcome-mat-pets.jpg

    Healthy Pets

  • welcome-mat-hht-patio.jpg

    Home How-To Series

  • welcome-mat-gardening.jpg

    From Martha's Garden

  • welcome-mat-american-made-313.jpg

    American Made

  • welcome-mat-wd-dress-rack.jpg

    Wedding Style 101

 

How to Make Welsh Rarebit

Share
  • view more
  • h

How to Make Welsh Rarebit

Martha Stewart learns how to make the English dish, Welsh Rarebit, from restaurateur Keith McNally.

Related Videos 23 Videos

  • Emeril Lagasse finishes the welsh rabbit cheese sauce and serves it over croutons with shucked New Orleans oysters and bacon.

    Welsh Rabbit with Oysters and Bacon

  • Lucinda Scala Quinn introduces a show where she will prepare foods that can be cooked now and enjoyed later. She will prepare chicken pot pies, pot sticker dumplings and cream puff dessert. She then begins to prepare chicken pot pies.

    How to Make Freezable Make-Ahead Recipes Part 1

  • Lucinda Scala Quinn begins to prepare cream puff desserts.

    How to Make Freezable Make-Ahead Recipes Part 2

  • Lucinda Scala Quinn  prepares pot sticker dumplings that you can freeze and enjoy at a later date.

    How to Make Freezable Make-Ahead Recipes Part 3

  • Lucinda Scala Quinn prepares a special soy sauce for her pot sticker dumplings. She then puts the finishing touches on her chicken pot pies and savory cream puff desserts.

    How to Make Freezable Make-Ahead Recipes Part 4

  • Learn how to whip up this ultra-smooth buttercream, Martha Stewart Living’s go-to frosting. This easy-to-make buttercream is especially ideal for piped designs.

    How to Make Swiss Meringue Buttercream

  • Martha Stewart researches the art of clam digging on Nantucket Island after which the clams are delivered to the Seagrille restaurant

    How to Make Clam Chowder.

  • Martha Stewart and guest chef Emily Luchetti prepare a creme anglaise filling and bake pear charlotte.

    How to Make Pear Charlotte, Part 2

  • Martha Stewart makes a chocolate French topping to add to her meringue pie for the meringue treasure chest.

    How to Make a Meringue Treasure Chest

  • Emeril Lagasse plates his mushroom stuffed quail over a bed of greens and drizzles it with oil.

    How to Make Mushroom Stuffed Quail, Part 2

  • Martha Stewart and guest Roseanne Barr stir up Gruyere and Emmental cheese fondue.

    How to Make Cheese Fondue

  • Martha Stewart and actor Bill Paxton plate ingredients to finish the corn beef and cabbage dish.

    How to Make Corn Beef and Cabbage, Part 2

  • Chef Pierre Schaedelin joins Martha Stewart and makes the classic Spanish dish of paella outdoors over a fire at her Bedford home.

    How to Make Paella Over a Wood Burning Fire

  • Martha Stewart makes caramel apples with different kinds of apples. She chooses sweet and flavorful apples and prepares them so they're ready to dip as soon as the caramel is done.

    How to Make Caramel Apples

  • Martha Stewart and guest Andre Leon Talley make dough for brioche bread rolls.

    How to Make Brioche Rolls, Part 1

  • Martha Stewart and guest Bill Paxton combine ingredients for a St. Patrick's Day corn beef and cabbage dish and eat Irish soda bread.

    How to Make Corn Beef and Cabbage, Part 1

  • Martha Stewart chats with Jessie Tyler Ferguson about his role on the sitcom "Modern Family," and they brine and stuff a turkey.

    How to Make a Delicious Roasted Turkey, Part 1

  • Martha Stewart and guest Donatella Arpaia make fresh orecchiette pasta.

    How to Make Orecchiette Pasta

  • Martha Stewart and guest chef John Barricelli frost a hazelnut cake.

    How to Make a Hazelnut Cake, Part 2

  • Martha Stewart and chef Michael Anthony cook celery root soup with Brussels sprouts and chestnuts.

    How to Make Celery Root Soup

  • Martha Stewart and guest Diane Margaritis prepare a traditional challah bread.

    How to Make Challah Bread

  • Cover cakes or cupcakes with beautiful blooms – no piping bag involved! Achievable in a couple easy steps, sugared flower petals make lovely toppers; just be sure your flowers are pesticide-free.

    How to Make Sugared Flowers

  •  Richly detailed chocolate leaves serve as stunning cake and cupcake adornments. With a few tools including a small paintbrush, pesticide-free mint, lemon or lime leaves, a pair of kitchen tweezers–and Martha’s helpful tips, of course–you’ll be creating a work of natural beauty.

    How to Make Chocolate Leaves