Here's a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block - flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucho cerveza.
Host and professional wildlife photographer Doug Gardner explores the Great Smoky Mountains to photograph spring wildflowers with nature photographer Kevin Adams.
The unofficial end to summer is upon us. Grillmaster Steven Raichlen has fantastic grilling tips just in time for your Labor Day barbecue. The grill is fired up with succulent seafood, racks of ribs and pork that’s just waiting to be pulled! Invite your friends and family over for the last of the summer fun!
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?
Think UP! FIND the best climbing plants with garden correspondent Paul Epsom. CREATE a vertical element in the garden with a bougainvillea espalier, inspired by the Getty Museum's art. STIR up some tasty concoctions when Michel Nischan shows you how fresh juice can brighten any recipe.
Seafood expert David Pasternack, from New York’s fish temple Esca, shows why he loves food with fins with three favorite recipes from his arsenal: Fettuccine with Rock Shrimp, Corn and Jalapeño; Grilled Mahi Mahi with Panella and Chickpeas and Salt-Baked Pesce per Due with Braised Greens. Cooking fish this way makes it easy and accessible.
Traditional Shaker worsted tape in checkerboard patterns makes a sweet seat.
Bridget shows Chris how to make the best Chicken Cordon Bleu. Next, Erin demonstrates how to cut a whole chicken. Then, Jack challenges Chris to a tasting of Black Forest deli ham. And finally, Julia uncovers the secrets to perfect Cider-Braised Chicken.
Grilled Steak With Lemon-Thyme Butter
Spicy Rib Roast
Veal Chops With Caper Sauce
Braised Beef In Red Wine
Put your dancing shoes on as we travel the world to join in on the Global Rhythm. Rudy Maxa gets up close and personal with Flamenco dancers in Madrid. Kick up your feet in Ireland with Rick Steves and then take a spin with Jacob Edgar in Columbia’s Capital of Salsa. You don’t want to miss the booming beat of this Create marathon!
