A visit to Barolo Grand Cru vineyards; Michelin star Chef Stefano Cervelli's Shrimp recipe; the Cheese Taster; Bagna Cauda recipe.
Roger educates Kevin on beneficial insects. Tom resizes a front door that gets stuck on carpet every time it's opened. Richard repairs an outdoor garden faucet. And the guys ask, "What is it?"
As he's done with previous programs on Israel, Egypt, and Eastern Turkey, Rick takes us beyond Europe to a place that's rich with history...and mystery. In this first of two half-hour shows on Iran, Rick dodges traffic in Tehran, enjoys the tranquility of a nearby village, and encounters both anti-American propaganda and a warm welcome from everyday Iranians.
The spiritual heart of Japan, Kyoto offers a glimpse of Japanese life as it used to be, primarily because it was never bombed during World War II. Tiny streets with wooden homes, impressive temples, and a dedication to ancient Japanese traditions make Kyoto one of Japan's most visited cities. We check into a ryokan, or Japanese inn, and talk with one of Japan's best-known designers of kimonos to learn why his craft is still thriving. Rudy invites viewers to join him at a tea ceremony and learns that the Japanese attention to detail even extends to incense that locals use for a variety of purposes. Experience the tranquility of not only a rock garden but also a moss garden, retreats that help lend this city in a valley its Zen-like peacefulness.
Lidia prepares Halibut Baked with Mushrooms in a lemon and white wine sauce, Savory Stuffed Peppers with capers and anchovies, and deliciously golden Anise Cookies for dessert.
Color knitting expert Kristin Nicholas shows how to make the Vineyard Hat, and Ellen Gormley crochets the Bobble Tweed. Brett Bara explores lace knitting with the French Quarter scarf.
Bob Ross takes a detour from the trail and discovers a rarely used path through country woods.
Chop Salad, Redfish Courtbouillon, and Strawberry Sorbet.
George shares his expert tips while preparing seafood chowder, his spin on the classic shrimp salad, and his signature apple berry rhubarb pie. Then, George goes surf casting in Montauk, and shares the beauty of the East End waters for picturesque fishing. He concludes the episode with a pit-stop at a traditional clam bar. Recipes: - Rock Shrimp Salad - Seafood Chowder - Apple Strawberry Rhubarb Pie.
Step up and fire up the grill! BBQing is our passion on Delicious TV's Vegan Mashup and we'll show you four fantastic flavor-packed recipes to keep you grilling all summer long and beyond! Toni Fiore starts the sizzle with juicy Portobello Steak Burger with Citrus Slaw. In a flash Miyoko Schinner brings it back with outrageous yet simple BBQ frozen tofu and a surprise grilled dessert. Terry Romero brushes Seitan Kebabs with fresh and zesty homemade Chimichurri pesto.
Kevin serves up a warming courgette and almond soup followed by a rack of Wexford lamb with an Asian twist served with a potato rosti. Plus, caramelized apple chutney; dandelion salad with bacon and poached eggs; and orange marmalade pudding.
For centuries, Belgium has been a sophisticated hub for gourmets and connoisseurs. In true Belgian style, we treat ourselves to superb chocolate and sample first-rate beer. We indulge our senses with folk music and Bruegel paintings, and investigate the people's passion for comic strips. Then we drive to breathtaking Bruges, a medieval city suspended in time. There, we cruise the canals, admire intricate handmade lace and pay homage to a Michelangelo masterpiece. Tips on hearty Belgian cuisine and lace making.
For 200 years, Nicaragua endured both earthquakes and volcanic eruptions, and military and political interventions. Today, a democratic Nicaragua promotes its diversity of cultures, Spanish colonial heritage and natural wonders, including its lakes, forests and volcanoes. Miskito Indians from the Caribbean coast and the descendants of Aztecs still flourish within the country.
Discover new ways to use light and glass in new homes and remodeling.
The Woodsmith editors talk about five tools that transform the way they work in the shop.
It's a good and full day on sea and land, first to harvest crab and sea urchin off the California coast. Then, with the catch in hand, prepare a feast with local farm workers who strive to maintain their traditions and culture while doing the hard labor of sustainable farming. Further up the coast, at Magnolia Farm in Oregon, learn the story of naturally raised lamb and a feast to celebrate it. In the Victory Garden, Roger checks on the endives and makes mulch; Chef Marian creates an artichoke appetizer.
Grand style greets visitors as Vicki and Sloan furnish the foyer and living room in pink, brown and cream tones. Decorative glass sconces and deep, plush rugs create an elegant and inviting ambiance for the more formal areas of the Dream Home.
Iran's rich history goes back millennia, to the days when Persepolis was home to "the king of kings." In this episode, Rick Steves explores three historic capitals of Iran: Persepolis, with its splendid monuments; Shiraz, with the tombs of Iran's most beloved poets; and Esfahan, with its extraordinary mosques and endearing people.
Friends drop by at the last minute, but even on a weeknight, it's not a problem for Sara because she just pulls ingredients from the pantry. No need to go to the store with Linguine with White Bean, Sun-Dried Tomato and Olive Sauce, decadent Nacho Pie made healthier with home-made tortilla chips and surprisingly Savory Waffles topped with a Poached Egg in Hollandaise.
Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a tourte milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.
Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. Vivian reinvents the popular Southern snack, boiled peanuts, for the local farmers' market.
Test cook Julia Collin Davison uncovers the secrets to making the best Summer Berry Trifle at home. Then, test cook Bridget Lancaster shows host Christopher Kimball how to make the ultimate Fresh Peach Pie.
This episode features fresh, seasonal fruit. First, Chef Stellino creates Pears Braised in Red Wine Sauce. Then, Chef Patricia Williams from District in New York joins Nick to make Claufouti with Fruit.
In the southwest corner of France, Lourdes is one of the most important shrines in the Christian world. Famous as a site for healing miracles, over 7,000 cures have been documented. Burt takes us on a tour of the churches of Lourdes, discovers the story of the shrine's beginnings, visits the mysterious grotto, takes part in a torch light procession, uncovers the shrine's political significance in the history of France and its role in the story of woman's rights. He also interviews the doctor who was in charge for the investigation of the most recent medical miracle.