Is there anyone who doesn't love pie? In this episode, Martha shares the secrets to three treasured pies along with some simple techniques. If you've ever struggled with making your own pastry, this is the show for you. Martha starts with a peach crumble pie filled with ripe, juicy peaches. She also makes the classic Southern favorite - key lime pie - with the tart juice of key limes, baked in a graham-cracker crust. Join her as she whips up a rich and decadent coconut cream pie made with toasted coconut and dollops of freshly whipped cream.
Find out how a sheet of stainless steel gets cut, bent and welded to form a kitchen countertop as the addition kitchen takes shape.
In these five idyllic port towns, we sample village life: fishing for anchovies at midnight, savoring the best pesto, picking grapes, and cheering cliff divers as we hike the "walkway of love." Each pastel town is a delight, but my favorite is Vernazza--where Giovanni makes pasta and Granelli sells porcini mushrooms at the tiny street market. We sidetrip to Carrara's quarries where Michelangelo selected his marble, then return to Vernazza to stroll the only street with the entire village as the sun sets.
This program looks at a group of famous photographs that have something to do with eating and drinking, including Halsman's photo of Marilyn Monroe having a hamburger at a drive-in, Cartier-Bresson's picnic near Paris, Duncan's photo of Picasso at lunch. Burt, Jeff Rosenheim, a curator of photograph at the Metropolitan Museum of Art in New York, Andy Smith, the editor of the Oxford Encyclopedia of Food and Drink in America and Kathryn Howard Oremland, a graduate of Sotheby's Institute of Art explain why each photograph is important, and the history and significance of the gastronomic elements. The recipe for each food is then demonstrated by a leading chef.
We all know we should eat vegetables whenever possible, but it's important to vary the types that we cook. In this episode, Martha shows how to make four tasty dishes using vegetables that may not be in everyone's regular rotation: steamed artichokes with tarragon butter, braised leeks, fried okra and whole roasted garlic.
Tour the Quilted Apple Shop in Phoenix, AZ, with Laurene Sinema and meet May Baker, a collector with a truly unusual assortment of yardsticks. Check out Georgia's sewing table and cabinet set up. Quilters' Alphabet: W-X (Show Block: Cactus)
With the final episode, Jerry brings up the highlights slowly with multiple layers on each of the objects. He deepens the cast shadows on the apple and completes the painting with the final details.
In this episode, Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree.
Allen is getting ready for a feast at the farm! But he wants to spend time with his guests. In this episode, he shows viewers how to prepare some recipes in advance so there is more time with family and friends. Plus, Chef Capi Peck prepares a delicious Butternut Squash Gratin and Allen shares tips on how to decorate an elegant table without going overboard.
Today it's easy cooking and happy eating, when Mary Ann takes to the castle kitchen to prepare Asparagus Piedmont Style, and then fries up some Croquettes Cuneo Style, and did somebody say "risotto?" How about a classic Risotto with Mushrooms.
Joanne shares her trick for cooking salmon and creating a fresh herb sauce, and gives her student Yasu her first baking lesson. Recipes: (1) OLIVE OIL AND ORANGE-ESSENCE CAKE WITH SOFT CREAM, (2) CRISP SALMON WITH GREEN HERB AND CAPER SAUCE. Student: Yasu Maskay - Public Relations Consultant. Wine Segment: Describing wines with food terms, with Master Sommelier Andrea Robinson.
Kate Comer searches out the refuges and favorite playgrounds of great artists like Cezanne, Renoir, Picasso and Chagall along the extraordinary art trail of the French Riviera. Exploring the towns of Arles, Aix, Cagnes-sur-Mer, Antibes, Vence, Biot and Nice, Kate takes in the sun and peerless blue skies, the rugged mountains and sublime coastline that attracted these iconoclasts to the Riviera.
America's favorite home improvement series, the Emmy Award-winning THIS OLD HOUSE, with host Kevin O'Connor, general contractor Tom Silva, plumbing and heating expert Richard Trethewey, landscape contractor Roger Cook and master carpenter Norm Abram.
The final project of Season 3 takes on Olympic proportions when Tommy visits the home of Jim Craig, legendary hockey goalie, to create a Media Center, fit for a gold medal. Flat screen TV's tend to be a focal point in a room, but this Walnut Media Center allows the Craigs to highlight a few other prized possessions. Don't be scared by its size, this project breaks down to move from shop to home.
P. Allen Smith demonstrates texture, pattern and rhythm throughout his garden. Allen gives us tips on taking care of espalier fruit trees. We are also introduced to a man who has an interesting way of recycling wood. Plus tips on how to select the right grass for your yard.
The four remaining contestants are getting close to the final round. In this challenge they must establish a wine style and also come up with a label design, branding image and business plan for that wine. They will be given access to a team of marketing experts, label designers and advertising agencies to help them, but they have only one week to get it done. In the end only the top three "brands" will make it into the final challenge.
With Rembrandts and stately architecture from its Golden Age, hidden churches and holocaust memorials from its troubled times, and Van Goghs and titillating street life from its modern age, Amsterdam stimulates all the senses. Then, side-tripping from Europe's capital of tolerance into the countryside (and below sea-level), we hike dikes, climb windmills, tour the world's biggest flower market, and see how in Holland, "Everything's just so Dutch!"
Maybe you've never thought about making your own crackers or flatbreads, but you'll be surprised at how simple and easy they are. Join Martha for four irresistible versions that are a cinch to make. Start with flatbreads so beautiful they're like edible works of art, and blue cheese-pecan icebox crackers that can be sliced and baked. Then make a homemade version of a favorite store-bought cheesy cracker and thyme crackers cut into long thin triangles and sprinkled with sea salt - a great addition to any hors d'oeuvre tray.
Anyone who goes to Japan knows about Kobe beef, that wonderful marbled beef found in only one small region in Japan. In this episode of Simply Ming, Chef Ming Tsai goes on the road to find out why this beef is so special - and then cooks at one of the best beef restaurants in Osaka, Rakutaian.
Grilled Swordfish With Spicy Yogurt Sauce; Baked Mackerel With Potatoes And Onions; Seafood With "Handkerchiefs"; Poached Trout In Vegetable Broth.
Lidia takes on the hamburger and redefines a classic. Burgers stuffed with mozzarella and basil, then topped with Lidia's own homemade ketchup. As a side dish, a Tasty Cauliflower salad richly flavored with anchovies and herbs.
Test cook Julia Collin Davison reveals the secrets to perfect Meatloaf with Mushroom Gravy. Then, equipment expert Adam Ried reveals his top picks for inexpensive skillets. And finally, test cook Erin McMurrer shows Chris how to make the ultimate Herb Roast Chicken.
Like every other first time visitor, Tokyo's idiosyncratic pop culture, flashy neon-lights, garish billboards and hoards of people threaten to overwhelm Joseph's sensibilities, yet it doesn't take long for this episode to find its cultural center. Ancient temples, revered practices, natural beauty and graceful personal exchanges take the lead as this episode unfolds. On his Tokyo journey Joseph learns that while the glitz and glamor of modern Tokyo excites the senses, the heart and soul of the Japanese is found in their ancient customs and honored traditions.