Crab-Stuffed Avocados; Jalapeno Cheese Grits; Easy Pork Grillades.
Latin-Asian fusion is hot right now, but Asian immigrants have been influencing traditional Mexican cuisine for centuries. Pati goes food shopping with her good friend, Chef Janet Yu, and gets inspired to create a menu full of Asian-influenced Mexican meals. Recipe 1: Amaranth & Panko Crispy Chicken with a Sweet & Spicy Crema Dipping Sauce; Recipe 2: Green Beans with Peanuts & Chile de Arbol; Recipe 3: Five-Spice Pecan Plum Empanadas; Recipe 4: Sriracha Mezcal Cocktail.
Make a proper joiner's mallet and you'll never be lonely again! With ash head and hickory handle, Roy shows how to make a mallet for the ages.
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.
Every person who lives in the United States is an immigrant or the descendant of someone who immigrated here. In some cases they were travelers looking for a place where they would be free to practice their traditions. In every case they were looking for a better life. Social tensions were always part of the immigrant experience. Burt explores how immigration has created social difficulties and also produced a new vitality. This program will show how immigration has transformed American society and culture and demonstrated that diversity, as well as unity, and is a source of our national strength.
Lidia makes cannelloni, explores pasta making traditions in Italy and makes a Brooklyn discovery in Frankie's Spuntino, two men cooking Italian-American food with a modern twist.
This season is all about altering, modifying or changing. Texture is what makes these projects different. Runway designer Christopher Straub is back for a lesson on texture and creating a custom bag. Next is couture designer Kenneth D. King. He's known for wow embellishments. Today is ribbon techniques for embellishment. We finish up with Angela Wolf. It's time to prep the sleeve.
Inspired by the epic "Tain" story, Frank paints a scene of a beautiful cottage on the rugged peninsula of Cooley.
Host Pete Evans visits the CIA in picturesque Napa Valley and cooks with three of the area's finest chefs. Corn meal is used to make polenta for that evening's Napa-style feast, and fresh strawberries from CIA's own student garden are roasted with dark chocolate and smoked chili.
Happy cows produce the best milk, and that makes the best cheese! Caprial and John visit a dairy farm where they're creating some award-winning cheeses that are ideal culinary companions. Pizza with Arugula, Raw Milk Gouda and Egg; John's New Potatoes with Fontina.
Tina ventures out on a white water boat before she serves up a buffet of marinated meat, a lovely lemon and yogurt sorbet and a chili salad.
Nick visits the fish monger and guides the viewer though a series of tips and techniques on how to make incredibly flavorful shrimp recipes which are fool proof and look and taste like a million dollars. Chef Stellino prepares Shrimp with Garbanzo Beans, Arugula & Sun-dried Tomatoes in a Chardonnay Sauce and a Salad with Shrimp, Watermelon & Goat Cheese.
Host and professional wildlife photographer Doug Gardner travels up the east coast from South Carolina to Virginia photographing ducks, snow geese and wild tundra swans as they migrate south.
New Zealand's extreme beauty is central to its identity. Here indigenous Maori people see themselves as guardians of the land. In episode seven, Art Wolfe captures portraits of contemporary Maori artists who wear their stories on their faces in the form of sacred tattoos, and convey their sense of stewardship through their art. Then he heads off to the wild South Island to explore the natural history of this pristine and beautifully preserved island nation.
Tom and Kevin build a simple table from solid fir, and Kevin works with a wood-finishing expert to stain and finish it. Roger shows a homeowner how to get rid of tree stumps. And Richard discusses the state of solar energy.
If you think that Tim is batty, wait until you meet Stuart! World renowned for his turning skills and humor Stuart Batty will show how he makes one of his classic pieces of art. You can't miss this episode because all your friends will be talking about it (we promise) .
The possibilities for container gardening are nearly endless. But where do we start? GardenSMART visits a container gardening expert who shares her unique and beautiful container gardening ideas. Be sure to tune in.
'Tis the season to learn simple and easy ways to add that special touch to holiday gatherings. Katie and the Workshop crew make a festive pinecone table runner, faux-real trees, a delicious pear salad and ginger pancakes. Special guest Liza Tremblay stops by the Workshop and shares a great holiday strata recipe.
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!"
It's Pot Luck Party day at Pati's house! Today, she's having some friends over and this time everyone's contributing to the meal - no one shows up empty-handed. Pati also welcomes home design expert, Sabrina Soto, who is bringing along one of her favorite Cuban recipes. Recipe 1: Michelada Bar; Recipe 2: Crab, Cucumber & Jicama Salad; Recipe 3: Papa Rellenas with Avocado Sauce; Recipe 4: Beef Barbacoa Sliders; Recipe 5: Drunken Salsa.
In Mexico, cheese is all about fresh cheese. So fresh, in fact, that Rick planned his cheese making with two local women in the village of Rojas around the milking of the alfalfa-fed cows. We see that uber-fresh milk turned into the sweet, tender curds known as queso fresco and the tangy, salty quesillo (string cheese) so ubiquitous to many Oaxacan specialties. In his Chicago home kitchen, Rick encourages viewers to try their own hand at fresh cheese. As a reward, he creates a simple dinner featuring the just-made cheeses as well as salsas from his grill with salad from the garden. Fresh indeed!
Jacques' world travels influence his cooking and with this menu we'll savor the essence of Spain. Bold and Spicy Gazpacho kicks off the meal followed by Shellfish and Chicken Paella. A detour to pick up some Caribbean flavors makes the last dish of Pineapple In Dark Rum Sauce worth a trip to the kitchen.
Today Lidia's talking pork! Go whole hog and learn to make savory Prune and Pork Kabobs, comforting Braised Cabbage with Prosciutto, and Decadent Ham in Marsala Sauce.
Test cook Julia Collin Davison reveals how to make the best Baltimore Pit Beef right at home. Then, host Christopher Kimball answers questions from viewers. Next, tasting expert Jack Bishop challenges Chris to a tasting of ketchup. And finally, test cook Bridget Lancaster shows Chris how to make perfect BBQ Country-Style Ribs.
The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time - but nothing is going as planned. One of the big changes to the restaurant's menus is the addition of a section called "Pimp My Grits," where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.
The heart of Argentine wine country is nestled in a valley beneath the snow-capped Andes whose iconic summit, Aconcagua, is the highest in the Western hemisphere. Glacial runoff from the mountain range feeds the miles of vineyards that, along with fruit and vegetable farms, blanket the lowlands. Rudy drives into the thin air of the Andes, visiting the graveyard of those who died trying to summit Aconcagua. His choice for high-altitude adventure: getting soaked while whitewater rafting. Back at sea level, he meets winemakers whose well-priced and elegant Malbecs are shaking up the world's wine market. A lunch of grilled meats prepared by gauchos in the middle of a vineyard is a reminder that the cowboy life is very much alive in this stunning region.