Andreas visits Bergen in Western Norway, where he meets up with local chef Christopher Haatuft to collect oysters and wild scallops. Then, he makes a trout tartar and a smoked trout dish, served with a bitter-sweet summer salad. Finally, Andreas prepares a trout burger with onion compote and coleslaw.
Scallops Mari e Monti; Chicken Milanese with Braised Artichoke; Old-Fashion Chocolate Pudding.
Master electrician Allen Gallant shows Kevin the new LED ribbon strip lights he's using under the cabinets in the kitchen and butler's pantry. Norm and Tom build the new mudroom storage system. Richard and Tom review the critical need for ventilation in the modern, super insulated building. Wallpaper hanger Mark Pehrson shows Kevin his technique for applying wallpaper to a ceiling in one girl's room. In another daughter's bedroom, painting contractor Mauro Henrique is setting up to paint decorative stripes on an accent wall.
After the urban jungle of Cairo, we climb into a Giza Pyramid. In Luxor, we ramble with Ramses through the temple of Karnac and the Valley of the Kings, and bicycle into today's village Egypt.
Surrounded by Switzerland's mountain landscape, it's easy to see why the Swiss understand the value of nature. It is not a luxury reserved for a few, but a treasure shared by all. Joseph travels into the Grindelwald Valley to experience the grandeur of Switzerland's most typically-Swiss region - the Jungfrau. Constantly shadowed by the towering heights of the Eiger, Monch and Jungfrau peaks, all above 12, 000 feet, Joseph partakes of Swiss mountain culture at local street fairs and festivals. He gets to take part in a cheese-making demonstration and run with the goats through the streets of Wengen, a car-free mountain town. To get an up-close experience with the peaks he hikes to the Gleckstein, a mountain hut for climbers, and literally tops off his adventure with a train journey to the highest train station in Europe, the Jungfraujoch.
In this episode, Lidia honors the Grandmothers of the family. She starts with a delicious and quick Skillet Gratin of Mushrooms and Chicken, one of her mother's favorites. As the chicken is cooking, she heads to the side dish, Celery Potatoes and Tomatoes. Joining her at the end of the show is Lidia's granddaughter, Julia to taste Grandma Rosa's Apple Cake.
Love pizza? Learn how to make it from scratch! In this episode, Ian teaches you how to milk a cow, make fresh ricotta and mozzarella, then craft those cheeses into a full meal featuring Ricotta Pizza and Cocoa Yogurt Cake.
Chef Odessa Piper of Madison's L'Etoile emphasizes the farmer as the centerpiece of any culinary creation. Chef Piper finds inspiration and raw material at the Dane County Farmers Market and at Love Tree Farm in Wisconsin's north woods, where organic sheep's milk and underground caves combine to create America's most prized artisnal cheeses. Recipes: Summer Vegetable Jewel Box; Wisconsin Cheese Plate with Riesling Pears.
A farm fresh meal from Millstone Farm's best ingredients includes a delicious meal of eggs in lettuce wraps, slow roasted pork shoulder and baby turnips, greens and fennel fritter salad.
Travel to Georgia to meet farmers and foragers who gather local ingredients for a feast in the fields, with Chef Daniel showing how to make a spectacular farm-to-table meal. Back in his home in Minnesota, Daniel takes fresh, local ingredients to make bread and pickles. In the Victory Garden, Roger shares the secrets of growing garlic and eggplant, and Chef Marian uses them to make a delectable eggplant and goat cheese dip.
Laura takes a quick trip to Boston and leaves no stone unturned as she visits Chef Frank McClelland's farm. We cook and explore the farm that feeds both his family and restaurant. Laura makes another stop to see friend and Chef Bill Brodsky then dives deep into an authentic Cranberry harvest. Working up an appetite while in the bogs, Laura stops in at landmark restaurants to fuel up on delicious dishes and makes a few pit stops along the way to soak up Boston. For easy recipe ideas and tips, check out the Laura@Home segment featuring a Cranberry Mignonette.
Sara gets tons of winter veggies from a farm where her nephew works and learns how they are grown in the winter months. And she uses them for Root Vegetable Latkes paired with Smoked Fish Chowder - perfect for a cold and rainy day.
Katie demonstrates how to grow, and then cook, garden-fresh delights from the local farm stand. Recipes: watermelon with a mint glaze and cider-braised cabbage. Projects: tin planters.
Want to know the easiest way to support your local farmer? Ian meets with a CSA farmer who's growing amazing produce. Every dish in this episode comes straight from the garden.
Chef Peter Hoffman's Savoy is a standout among New York's many restaurants, its success stemming from the purity and freshness of each meal served. Nearly every day, Chef Hoffman dodges traffic as he rides his specially outfitted bike to the Union Square Green Market, the city's largest farmers market, to gather ingredients from local sources like Keith's Farm in Westtown, NY. Recipes: Garlic Custard; Heirloom Tomato & Purslane Salad.
Host Laura Theodore prepares recipes that are bursting with "just picked" flavor. She begins with refreshing "Garden Vegetable Basil Gazpacho" a chilled delight on a hot summer night. Next up, fresh from the farm ingredients inspire tempting "Zucchini Fettuccini with Fresh Tomato Salsa" and zesty "Arugula and Walnut Pesto Pasta" Apples stand front and center in "Autumn Apple Crisp." Inspired by the fresh flavors of summer, you'll easily create culinary delights in your own kitchen.
Sitting high above rush hour traffic, is a full production, organic farm - growing food in only 8-12 inches of soil spread across the rooftop of a New York City building. We visit this incredible 1-acre farm and learn how they are creating a whole new model for locally grown urban food that can be duplicated anywhere in the world.
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.
Parisa's Scallops; Risotto with Sausage, Butternut Squash & Peas; Peppered Tuna Sicilian-style.
Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll wrappers can do much more than contain fillings and pesto rates more partners than pasta. So today Ming will bring these two together with some "out of the box" recipes including Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Finally, New York chef, Marc Forgione joins Ming and takes this pair to a whole new level with his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton".
Cheesecake With Apricot-Blueberry Sauce; Flan A La Vanille With Caramel-Cognac Sauce; Chocolate Mousse; Bread And Butter Pudding.
Today is a celebration of some of Lidia's favorite comfort foods. The combination of potatoes and pasta in one dish is not unusual in Italy and in her Pipette with Sweet Potatoes, Lidia adds a beloved American ingredient to give it a nutritious and complex finish. Veal Stew with Onion and Squash is the perfect one-pot meal, in which the protein and vegetables come together. Her Tasty Cauliflower is a recipe that can be used with other boiled or steamed vegetables like potatoes, zucchini and parsnips.
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.
In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.
We base ourselves in Chamonix, France's original alpine resort town. Mont Blanc is easy to conquer with a lift ticket. The Glacier Express loops us down to Appenzell in Switzerland's yodel-happy cow country.
For hundreds of years St. Moritz has been a Swiss resort with the emphasis on "the Ritz" -- a place where the royal, wealthy and famous can recreate in luxury and where the term "Champagne Climate" refers to more than the 300 plus days of sunshine each year. Joseph travels to St. Moritz in the Engadine Region of Switzerland to discover the Romansch soul beneath the five-star hotels, the sparkle of high-end shops and the Rolls-Royce fashions. Along the way he gets above the St. Moritz's surface attractions by trekking into the Rhaetian Alps above 6,000 feet where there's mountain peaks, alpine meadows and "everyone is a friend."
Test cook Bridget Lancaster uncovers the secrets to Grilled Glazed Baby Back Ribs. Then, equipment expert Adam Ried reviews charcoal grills in the Equipment Corner. Next, test cook Julia Collin Davison reveals the test kitchen's tips to perfect Grilled Corn with Basil and Lemon Butter.
Creamy Heirloom Tomato Soup; The Perfect Frittata; Warm Any Fruit Crumble.