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Pati's Mexican Table
Thu, 05/22/2014 - 6:30pm

Pati travels to Mexico City to reconnect with her father and help him cook one of her favorite childhood meals: Huevos a la Mexicana. Back in her own kitchen, she’ll use that visit as inspiration to cook a few dishes that she remembers fondly from childhood, and then passes on the tradition by cooking dessert with her youngest son, Juju.

Recipe 1: Shredded Flank Steak with Potatoes in Green Salsa
Recipe 2: Mexican Rice with Prawns
Recipe 3: Orange Vanilla Flan

Barbecue University with Steven Raichlen
Wed, 05/21/2014 - 2:30pm

Barbecue from Texas and Oklahoma is about big flavors and big cuts of meat - in this episode Raichlen tackles a whole beef brisket Smoke-lahoma-style and pairs it with baked Pinquito beans (a regional speciality) before going whole hog and spit-roasting a whole ham flavored with Bourbon and apricots. Spice-scented sweet potato casserole, grilled sweet potato pie and "drunken" steak round out the episode.

Pedal America
Tue, 05/20/2014 - 3:30pm

Austinites don’t just party, they celebrate with bicycles to give added value to the city’s motto “Let’s Keep It Weird.” Ira David hails Austin as a bicycle-friendly city when he visits a bicycle zoo and pedals in a bicycle parade. Journey along the Lance Armstrong Bikeway and Trail at Lady Bird Lake. A visit to Austin’s Yellow Bike Project teaches the role bicycles can play in giving back to the community.

P. Allen Smith's Garden to Table
Mon, 05/19/2014 - 1:30pm

P. Allen Smith invites James Beard award winning Chef Jerry Traunfeld to help him concoct an herb filled multi-course menu to serve guests attending the dedication of the new rose garden at the Garden Home Retreat. Allen also demonstrates the ease of drying and storing your own herbs. Plus, a mystery solved… is garlic an herb or a vegetable?

Jacques Pépin: More Fast Food My Way
Sun, 05/18/2014 - 7:30pm

If left on a desert island, Jacques thinks he’d be quite happy if only there were some chickens! For Jacques, the prize part of the chicken is the thigh and he thinks you’ll agree when you try Crusty Chicken Thighs with Mushroom Sauce served with a tasty Fricasse of Brussels Sprouts and Bacon. An inspired use of instant potato flakes to thicken a soup shows up in the fast cooking Seafood Chowder topped with fresh crabmeat. To end on a relaxing note, Jacques arranges a presentation of Stilton with Apple and Nuts to accompany a delicious glass of vintage or aged Tawny Port.

Marathon
Sat, 05/17/2014 - 6:00pm

The This Old House team takes us to the County of Kings, Brooklyn, New York, for a remarkable renovating job!  Kevin O’Connor and Norm Abram take a rundown brownstone back to its original glory with modern accents.  It’s a labor of love with fantastic results.  This old house becomes a marvelous home.

New Scandinavian Cooking with Claus Meyer
Fri, 05/16/2014 - 1:00pm

Host Claus Meyer guides viewers on a fascinating journey through his native Denmark, along with parts of Norway and Greenland, in the latest season of NEW SCANDINAVIAN COOKING. The cookbook author and restaurateur leaves no stone unturned in his exploration of Danish food, culture and history. He travels from the rocky coast to the idyllic countryside to seek out local specialties and prepare delectable recipes in unusual and exotic locations. This season, Claus hunts for grouse in the breathtaking Norwegian mountains, ventures to a chic port on the northernmost point of Denmark, sips from an 8,000-year-old spring, concocts a vodka-based drink atop inland ice and prepares pâté near an old Viking burial site.

The Woodwright's Shop
Thu, 05/15/2014 - 6:00pm

A master joiner shows Roy how to make and fit the beveled panels and storage till into a framed chest from the Pilgrim era.

Primal Grill with Steven Raichlen
Wed, 05/14/2014 - 2:00pm

When I was growing up,” barbecue” meant chicken marinated in sweet barbecue sauce, burnt charcoal-black on the outside, still raw inside, and reeking of lighter fluid. Sound familiar? This show will teach you the right way to grill America’s favorite bird: on a charcoal grill, in a smoker, and on a gas grill.

Indonesian Java Chicken prepared in a delightful espresso barbeque sauce.

Chipoltle Cinnamon-brined Chicken – grilled to a golden brown, mouth-watering perfection.

Spatchcocked Game Hens, in a sweet basil marinade and grilled under a brick! and garnished with cherry tomatoes and lemon wedges.

Tue, 05/13/2014 - 5:00pm

Off the coast of Maine, catch lobster and learn about the sustainability issues faced by the local captains. Then meet a unique man who’s discovered a way of life that feeds his soul while harvesting seaweed to feed others. Staying on the water, head to Maryland and learn about the virtues of oyster farms and their critical role in helping preserve natural resources. Back in the Victory Garden, Roger demonstrates how to prepare a garden bed and plants leeks and tomatoes, while Chef Marian prepares a broccoli and crabmeat quiche.

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