Boxed, bagged, or shaken, on today’s episode let’s dig into outrageously tasty and easy lunch favorites. Miyoko Schinner whips up a creamy curried eggless salad Terry Hope Romero summons kale fans everywhere with Shake it Kale Caesar Salad Guest chef Adam Sobel of the Cinnamon Snail creates Spicy Seitan & Kimchi Tacos! And Toni Fiore shows us fabulous fish-free Tunno Sandwiches And our bonus guest chef Ayinde Howell stirs up up a Gluten-Free Fettucine
Beauty of Oil Painting with Gary and Kathwren Jenkins
Sun, 08/31/2014 - 6:30am
116 Chrysanthemums: Gary Jenkins
Gary paints the soft, golden tones of the chrysanthemum flowers. Two large billowy flowers with lots of foliage and accents of little bright daisies are painted on a soft glowing light background colour.
Fri, 08/29/2014 - 3:00pm
CHESAPEAKE BAY BY AIR captures the unparalleled wild beauty, rich history and natural serenity of the bay from 2,000 feet. The program marries gentle verse, prose and music with dramatic images captured by high-definition cameras, which bring the region into razor-sharp perspective. CHESAPEAKE BAY BY AIR's meandering aerial journey transports viewers to many of the Chesapeake Bay’s stunning locations — from dawn over the Susquehanna River and the mysterious carved marsh of Blackwater Wildlife Refuge to the tranquil fishing village of Smith Island and the smokestacks of Sparrow's Point. Cameras also soar above the ancient Calvert Cliffs, Annapolis and bustling Baltimore, the steel spans of the Chesapeake Bay Bridges and historic Point Lookout.
Moveable Feast with Fine Cooking
Thu, 08/28/2014 - 1:00pm
Host/chef Pete Evans kicks off the culinary journey in Seattle, where he meets with chefs Tom Douglas and Thierry Rautureau. The chefs take Pete on his first crabbing trip to catch Dungeness crab in Puget Sound. In this launch episode, the series also visits Seattle’s legendary Pike Place Market and culminates with the chefs joining forces to create a delectable meal of Squid on Garlic Toast with Arugula, steaming Dungeness Crab and Pasta Ricotta Salata (Tom’s version of Mac & Cheese!), and Sand Dabs with Garlic Flowers and Morels—in a “pop-up” feast for 15 guests at a beach pavilion overlooking the water.
Hubert Keller: Secrets of a Chef
Wed, 08/27/2014 - 1:00pm
Besides great flavors, chefs know that the right textures of a dish introduced through a great crust can propel it into new dimensions. Chef Keller crowns salmon filets with a special crust inspired from his Alsatian roots and then makes a succulent beef tenderloin which is slow-roasted under a herb-scented salt canopy.
Choucroute Crusted Salmon Beef Tenderloin in Herb-Salt Crust
Donna Dewberry Show
Mon, 08/25/2014 - 12:30pm
Learn how to paint fresh, whimsical daisies using Donna’s One Stroke painting techniques. Then decorate glassware, chairs, table and floor cloth and you have the perfect setting for an afternoon party.
Primal Grill with Steve Raichlen
Sun, 08/24/2014 - 8:00am
Some of the world’s biggest flavors come hot off some of the world’s smallest grills. Proof positive? Sizzling beef sates—cut from well-marbled rib eye steaks and masterfully spiced with cumin, coriander, and turmeric from tiny Singapore. From Guam, where the sun first rises on American barbecue, comes a main-course chicken salad like your mother never made: smoked chicken with freshly grated coconut and vivifying doses of lime juice and chiles. Cambodia boasts some of the world’s best grilled corn (basted with coconut milk), while Malaysia gives us a unique way for preparing swordfish: slathered with lemongrass paste, then wrapped and grilled in banana leaves—a popular Asian technique that not only keeps the fish moist, but that keeps it from sticking to the grill grate.
Singapore Beef Sates
Guamian Chicken Salad
Malaysian Swordfish in Banana Leaves
Rudy Maxa's World
Fri, 08/22/2014 - 3:00pm
In his first one-hour special, award-winning travel journalist Rudy Maxa (Smart Travels) ventures to Tahiti, Bora Bora and other atolls and islands in French Polynesia to experience their rich sea life, translucent waters and vibrant culture. RUDY MAXA'S WORLD: ESCAPE TO FRENCH POLYNESIA features brilliant underwater and aerial photography of some of the most beautiful waters and tropical islands in the world, while also examining the violent and colorful history of the islands. Maxa observes oyster-cultivation process at one of the major pearl farms, explores the underwater world of French Polynesia and visits the remote and sparsely populated Marquesas Islands, where dramatic mountains offer evidence of its volcanic origins
America's Test Kitchen From Cook's Illustrated
Tue, 08/19/2014 - 8:30pm
Test cook Julia Collin Davison uncovers the secrets to the Best Chicken Parmesan. Next, gadget guru Lisa McManus reviews her favorite kitchen gadgets. And finally, test cook Bryan Roof uncovers the secrets to foolproof Pasta alla Norcina.