Bivalves are the name of the game today when Sara makes a flavorful mussels and bok choy dish with a side of tea pilaf. And it's down to Chinatown with Chef Dale Talde to get the ingredients for a unique oyster and bacon pad thai. Speaking of oysters, we'll discover how they are harvested when we take to the sea with an oysterman.
Wake up and smell the coffee? We'd rather smell the wood smoke. The truth is, some of the world's best breakfast dishes-from bacon to hash-depend on the irresistible flavor of wood smoke. Today, we give you a reason-to-get-up: Project Smoke breakfast, complete with a smoky mile-high pancake, candied bacon, pastrami hash, and a beer can breakfast burger sandwich. Mile-high pancake; Candied bacon; Beer can breakfast burgers; Pork pastrami hash.
Kevin helps Tommy convert a storm door into a window for the mudroom porch. Interior designer Amanda and homeowners Katherine and Murat select interior paint colors. Tommy shingles the porch piers. Mark Ferrante lays tile in the master bath.
In this hour-long travel special, Rick Steves explores the "Eternal City" of Rome, a grand and ancient metropolis rich with exquisite art, vibrant culture and centuries of history. In RICK STEVES SPECIAL: ROME, ETERNALLY ENGAGING, Rick traces the rise and fall of classical Rome, meanders through the heart of Bernini's Baroque Rome and makes a pilgrimage to the Vatican. Then, he uncovers the charms of hidden neighborhoods filled with character and energy, enjoys a Roman feast, and mixes and mingles with the locals during an early-evening stroll through the city's romantic nightspots.
Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an orecchiette with clams and zucchini, made with scallions, pepperoncino and garlic. Her spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of rigatoni with cauliflower, saffron and golden raisins.
Mickela returns to where it all started, the small, sleepy, Southern Italian beach town of Minturno, where her parents immigrated from over 40 years ago. She reconnects with her roots during the town's biggest celebration, the annual Sagra delle Regne (Wheat Harvest Festival). From rehearsing with the local troupe, I Giullari, to sightseeing along the coast, to then performing with the renowned group in the festival's closing ceremonies, Mickela has an incredible journey of self-discovery.
Mickela gets up close and personal with the locals as she heads to Buenos Aires, Argentina, to learn the seductive dance of tango. From attending the world's largest tango festival to dancing on the city's main stage, Mickela sees it all.
The Jeju Fire Festival in South Korea celebrates new life - with it comes all aspects of Korean tradition, beauty, and modern advancement. Mickela spans the South Korean culture from traditional mask dances to the ever-popular KPOP.
Former war-torn Croatia is one of today's top destinations. Mickela explores the dance and music traditions along the Adriatic coast in Dubrovnik's 1,000-year-old city.
Mickela joins a Native-American Pow Wow with the Lumbee Tribe, digging deeper into the obstacles that a non-Federally recognized tribe must face.
Mickela heads to Edinburgh, Scotland to celebrate Hogmanay, the world's largest New Year's Eve celebration. While there, she explores Scotland's traditional dances of ceilidh, Highland dance, and step dance.
Montreal's European history translates to its traditional dances from France, England, Scotland, and Ireland - Mickela gets a taste of this Old World feel at La Grande Rencontre Festival, while also experiencing the artistic modernity of this city. She also gets a first-hand lesson on dance for people with disabilities.
The world-renowned ball season in Vienna, Austria emulates the ostentatious lifestyle of the 18th & 19th century imperial family, the House of Habsburg, with its traditional Viennese waltzes. Mickela dons a gown in celebration while also learning the knee-slapping traditions of Schuhplattler in the hills of Steiermark!
Mickela discovers the diversity and multi-faceted cultural history in the metropolitan city of Kuala Lumpur, from its Chinese, Indian, and Malay dance influences.
Mickela digs deeper into the Portuguese colonial influence and the indigenous tribal communities in the Eastern part of Malaysia as she celebrates Gawai, the Harvest Festival.e
The annual Dancer of the Year Competition on The Cook Islands helps preserve and pass down the Polynesian culture on this island paradise. Mickela goes behind-the-scenes at this highly competitive, local tradition.
Turkey is a country that crosses two continents, full of rich dance and music, from the bustling city of Istanbul to the fairy caves in Cappadocia. Mickela's magical journey through Turkey connects her with the locals through the universal language of dance.
Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. In this show we embark on a rib world tour, from St. Louis ribs with a surprise ingredient to Chinatown spareribs and the Project Smoke version of the boneless rib sandwich. You'll also learn how to build an onion bomb that explodes with flavor in your mouth. St. Louis ribs with vanilla-brown sugar glaze; Chinatown ribs; Onion bombs; Rob's real BBQ baby back rib sandwich.
Hawaiian cowboys, who were considered among the best in the world, made tender beef jerky called pipi kaula. Trace the origins of the Hawaiian cowboy lifestyle to the adobes of California, and see how the traditions are still enjoyed today.
When Claudine comes to visit, Jacques wants to spend the day with his daughter and granddaughter so he turns to his pressure cooker to prepare a Lamb Curry in less than half the time and serves it over Rice with Raisins. To begin the meal, Jacques manages to stretch four ounces of sea scallops into a dish serving four people in the form of Scallop Pancakes on Boston Salad -- the smell of the pancakes as they cook make it impossible for them to resist sharing the first ones straight out of the pan. For the finale, Jacques transforms a tortilla and a can of apricots into a beautiful and delicious Crisp Apricot.
Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety lettuce soup in a fontina gratin; she then makes a juicy but super quick pork tenderloin with balsamic onions. Lastly, she prepares string beans with rocky mashed potatoes made with garlic and olive oil.
Host Christopher Kimball visits the Dorset Union Store in Dorset, Vermont, where doughnuts are baked fresh daily. Then, test cook Bridget Lancaster uncovers the secrets to making easier muffin tin doughnuts. Next, tasting expert Jack Bishop challenges Chris to a tasting of grapefruit juice. Then, equipment expert Adam Ried reveals his top picks for pod coffee makers. And finally, test cook Julia Collin Davison shows Chris how to make whole-wheat blueberry muffins.
Sara has two kids of her own, so she's always found ways to please finicky palates with food adults love too. Take her easy weeknight mini meatloaves baked in a muffin tin that kids love to make themselves. We have two kids helping Sarah in the kitchen to prove it. There's also Odd Lots mac and cheese, a homemade dish using leftovers from the fridge. Sara tops that off with a cool and refreshing creamsicle drink for dessert. Speaking of cheese, we also visit a Benedictine nun who is the world's foremost expert on raw cheeses.
REAL RAIL ADVENTURES: SWITZERLAND showcases the construction marvels and visual splendors of the Swiss rail system, where majesty and machine meet. From world-class mainlines and stunning scenic routes to pioneering steam locomotives and historic cog trains, REAL RAIL ADVENTURES celebrates the triumphs of Swiss engineering and ingenuity. Engineers overcame the country's numerous natural obstacles - soaring peaks, plunging valleys and craggy terrain - by building impressive (and improbable) trestles, bridges and tunnels. Host Jeff Wilson, a regular on several home-improvement series, stops in Swiss cities and towns along the way to take in the sights, learn about local history and traditions, and share up-to-date travel advice to help viewers create authentic, memorable rail adventures of their own.
Host Christopher Kimball goes into the test kitchen with test cook Julia Collin Davison to learn how to make the best chicken mole poblano at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of Mexican lagers. Finally, test cook Bridget Lancaster reveals the secrets to making the ultimate drunken beans.
On this episode of Moveable Feast with Fine Cooking, Pete Evans visits the banks of the big muddy herself, the Mississippi River, to feast on a southern seafood smorgasbord. Taking us to her shores are chefs Donald Link and Stephen Stryjewski who've partnered on numerous restaurants. The adventure begins by the moonlight as Pete and the boys go bow-fishing and the adventure continues by day as the group sets out to go crabbing. Together they throw a traditional New Orleans seafood feast with a classic crawfish boil, grilled oysters, jalapeno crab salad and grilled red fish. A feast that should appease the appetites of twenty or so friends, purveyors, and one very hungry alligator.
Host and professional wildlife photographer Doug Gardner explores the Great Smoky Mountains to photograph summer wildflowers with nature photographer Kevin Adams.