Host Andreas Viestad travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Røros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries.
P. Allen Smith's Garden To Table
Tue, 03/12/2013 - 1:30pm
P. Allen Smith makes a visit to the Canterbury Shaker Village in New Hampshire. There he tours the vegetable garden and teaches us about the art of broom making. Plus, Allen shares a favorite family recipe – Aunt Antha’s Corn Pudding.
Lidia's Italy In America
Mon, 03/11/2013 - 8:00pm
Lidia cooks frittatas today; they are delicious for lunch AND dinner and are also a great way to use leftover vegetables and day old bread. Recipes include Ricotta Frittata, Sausage, Eggs & Pepper Frittata and an Asparagus and Onion frittata. She also visits Brooklyn’s famous Faicco with dear friend and restaurateur, Angelo Vivolo, to see their Italian American tradition of making sausage.
P. Allen Smith's Garden Home
Sun, 03/10/2013 - 11:00am
P. Allen Smith demonstrates texture, pattern and rhythm throughout his garden. Allen gives us tips on taking care of espalier fruit trees. We are also introduced to a man who has an interesting way of recycling wood. Plus tips on how to select the right grass for your yard.
Sat, 03/09/2013 - 6:00pm
There’s nothing more flavorful than the Caribbean. From Puerto Rico to Jamaica and beyond, we have the recipes and adventure that will add spice to your life. Steven Raichlen, John Shields and Christina Pirello heat things up in the kitchen with flavorful dishes that are sure to please. A tropical paradise awaits you in the Grenadines and the US Virgin Islands. We promise that your trip will be worthwhile.
Fri, 03/08/2013 - 3:00pm
Holly Morris kicks off her trip in Dhaka, the capital of Bangladesh and the seventh largest city in the world. She then travels to Sunderban National Park for an encounter with Bengal tigers and a trek deep into the forest to find honey. Along the way, Holly visits a “floating” school, charms snakes, harvests tea in the hills of Sylhet, visits the ship-breaking yards in Chittagong and relaxes in the seaside resort of Cox’s Bazaar near the Myanmar border.
Thu, 03/07/2013 - 12:00pm
This show features quilting with a touch of whimsy. First is Susan Brubaker Knapp showing how to create a name badge holder featuring an owl. She discusses how to transfer images to fabric and then stitch them by machine. Then, Candy Glendening creates a pillow from hand-dyed fabric featuring a free-motion sketched botanical motif. Last is the first UFO of the season - those unfinished projects that you can't seem to finish - you'll love seeing the before and after of these designs.
Cook's Country from America's Test Kitchen
Wed, 03/06/2013 - 8:30pm
Bridget reveals how to make the ultimate Swiss Steak. Then, Jack challenges Chris to a tasting of tomato paste. Next, Adam reveals his top picks for immersion blenders. And finally, Julia revives a classic recipe for Baked Potato Fans.
Tue, 03/05/2013 - 7:00pm
Fires blazed and seafood sizzled as New Orleans hosted the fifth annual Great American Seafood Cook-Off in August 2008. During the two-day competition, 15 chefs from 14 different states prepared their best dishes using the seafood indigenous to their state. Famed New Orleans chef John Besh, the winner of the 2004 competition and the 2006 James Beard Foundation's Best Chef of the Southeast, hosted the event. GREAT AMERICAN SEAFOOD COOK-OFF contains the most dramatic highlights from the event. Overcooked fish and other culinary calamities cause major stress for the contestants as they attempt to create a masterpiece in three hours. Chef John Currence, a Louisiana native, ultimately prevailed, taking home the top prize for his combination of Mississippi redfish courtboullion and seafood dirty rice. Other entries included Colorado striped bass panzanella by chef Paul Anders (Colorado), pan-roasted glazed rockfish with peas and carrots by chef Tafari Campbell (Maryland) and Texas gulf shrimp by chef Mark Holley (Texas).