Chef Stellino prepares Sole with Orange Ginger Sauce and Sauteed Spinach. Nick welcomes Chef Laurent Manrique from San Francisco's Aqua who prepares Hamachi and Grapefruit Basil Salad.
Swirled or sprinkled, small or large, cupcakes are adored by adults and kids alike, the "it dessert" that makes everybody smile. In this episode, Martha shares four scrumptious cupcake recipes: blueberry swirl, lemon meringue with a toasted meringue topping, red velvet with cream cheese frosting, and one-bite double diablo cupcakes (for the unrepentant chocoholics in your life).
Roger learns from a beekeeper how to set up a beehive for a homeowner. The guys ask, "What is it?" Afterward, electrician Scott Caron adds lighting to a dark kitchen without having to run any new wiring.
After going fishing for anchovies off Cefalu, we land in rough-and- tumble Palermo. Marveling at the eerie skeletons in a Cappuccin crypt, airy mosaics of Monreale, enchanting ruins of Segesta, and the fiery rim of Mount Etna, we enjoy the best of Sicily.
Viewers will be forgiven for thinking the southern Turkish coast on the Mediterranean Sea more closely resembles the Italian countryside or Greek islands. That's because the best Greek and Roman ruins are found in Turkey. Great, ancient towns of Ephesus, Antalya, Myra and Dalyan dot the Turkish coast, tempting visitors to step back into time when lavish Roman homes and markets dotted the landscape. Boarding a gulet, the traditional wooden Turkish boat, for a Blue Cruise, Rudy departs from the popular seaside town of Bodrum for a watery visit along the coast with stops to tour dramatic, historic ruins.
Thanks to their excellent health benefits, grains have surged in popularity lately. There are infinite ways to prepare them, and in this episode Martha shows three of her favorites. First, she cooks a mushroom barley soup that's based on her mother's recipe. Next, she makes couscous royale, a great way to showcase a versatile grain. She finishes up with grits with broiled tomatoes, featuring bubbly cheddar cheese and crispy bacon.
Back in Flat Rock, NC, view a multi-faceted stitched wall hanging. See Marcia Stevens' complete demonstration of a long-arm quilting machine that will answer even the most frequently asked questions. Quilters' Alphabet: Y-Z (Show Block: Many Mountains)
Jerry begins on a charcoal, almost dove gray under painted canvas. In phase one of this painting he uses a Hake brush and starting 2/3 of the way down the canvas he mixes yellow, purple and white to create a beautiful sky. He builds the base slowing while working from dark to light slowing creating the emergence of a night sky and clouds. He begins creating the clouds with a wonderful and exciting technique of an application of a dark color on the canvas this blending a white into the clouds, all the while softly blending the observing the contrast as well as the negative space.
Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.
The holiday season is here and Allen is getting ready by preparing a few unique recipes for the big day. He also shows us how to create a very festive dinner table.
Just when you thought eggs were just eggs, Mary Ann elevates them into two masterful creations, starting with a fantastic street food; Neapolitan Style Frittata. And then she keeps things on the convenient side, with her Mini-Baked Frittata with Greens and Beans, each one baked in a cupcake pan.
Joanne teaches her student Kyle a classic Milanese main course topped with a salad followed by a refreshing sorbet drizzled with a unique ingredient that gets a raised eyebrow from Kyle. Recipes: (1) GOLDEN VEAL WITH ARUGULA AND TOMATO SALAD, (2) PINEAPPLE SORBET WITH OLIVE OIL AND FLEUR DE SEL. Student: Kyle Khasigian - Graduate Student. Wine Segment: Let's talk about Rose, with Master Sommelier Andrea Robinson.
Rosie discovers the cultural and historical influences that define contemporary Sicilian cuisine. Occupations by the Phoenicians, Romans, Arabs, Normans, the French and the Spanish have all played their part by introducing techniques and ingredients that have created one of the most layered and intriguing global cuisines. Very closely related to is religious and spiritual life, Sicilian cuisine is above all a reflection of the island's cultural and historical events.
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.
This week on Rough Cut, host Tommy MacDonald tackles a Trestle Table, perfect for any kitchen. To make the table, Tommy handpicks a piece of local New England black walnut from Artisan Lumber in Lunenberg, Massachusetts, where he catches up with specialty lumber expert Brian Brown to talk about cutting and drying the rough cut lumber. Back in his workshop, Tommy works with woodshop assistant Eli Cleveland to construct the table, demonstrating how to make mortise and tenon joints, spring joints for the table top, and bread board ends to prevent the wood from warping.
P. Allen Smith explores the design principle of Abundance. Allen shares the bounty of the garden, talks daffodils and larkspur, plus, shrubs that re-bloom. We also visit a pumpkin patch and to top it off, Allen has an abundance of lambs to show you!
The three finalists begin the process of making their wine. Given a dream list of potential blending components to make their wine, they will be judged by a team of super tasters (famous wine makers, sommeliers etc ...) on how close they have come to creating their target wine. The super tasters rank the wine and deliver the results and help the judges determine who deserves the title of Wine Maker.
Newly energized Prague, slinky with sumptuous Art Nouveau facades, is perpetually playing Mozart and Vivaldi. Eastern Europe's top destination has Europe's best beer, biggest castle, liveliest pedestrian bridge, and most evocative Jewish Quarter. From Prague, we sidetrip to Kutna Hora, once a silver-mining boomtown, to descend into its medieval mine and ponder its eerie chapel, decorated centuries ago with 40,000 bones.
We all have beloved holiday recipes that have been handed down in our families. In this episode, Martha makes three traditional dishes, each one perfect for family and guests or to give as a gift. They include an impressive Italian panettone studded with dried fruit and almonds and finished with a sugar and almond topping, a classic German stollen - one that Martha's mother loved to make - loaded with dried fruit and marzipan, and an authentic, braided bread for the Greek Orthodox Easter embellished with bright red eggs. Each of these is sure to be the centerpiece of your festive holiday table.
On the Road in Japan, Chef Ming Tsai goes to the Sake Brewery in Nara, Japan to discover the wonders of sake. Then Ming returns to the kitchen to cook with sake with Chef Masayasu Yomemura at Restaurant Yonemura.
Quiche With Bacon; Eggs Jeannette; Flan With Green Herbs; Spinach, Ham And Parmesan Souffle.
Lidia prepares hot meal for a cold day. A main course of Apple Cider Braised Pork Shoulder with turnips, a comforting side of Mashed Potatoes and Fava Beans, and to finish, a decadent Pear Crumble with brandy and cherries.
Test cook Bridget Lancaster shows host Christopher Kimball how to make Quicker Cinnamon Buns at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of frozen orange juice. And finally, test cook Julia Collin Davison uncovers the secrets to "impossible" Ham-and-Cheese
On the Bonin or Ogasawara Islands Joseph is reminded that travel is a treasure hunt. Even though one is told where the riches are buried, the real gems have to be discovered on their own. On this voyage to Tokyo's most distant possessions - more than 600 miles and 25 hours by ferry from the mainland - Joseph partakes of kayaking, snorkeling, trekking and whale watching. Yet, in spite of all the activities, he discovers that interactions with the islanders and what one learns by exploring their heritage are the most cherished souvenirs. His personal discoveries among the islanders, whose roots lie in an American past, open up a world still shrouded in mystery and little-known to the casual day tripper.