Much like the entire continent of Asia, street food is hugely popular in Korea and many of the most beloved dishes in the country come from street carts and stands. In this episode, Marja and Jean-Georges eat street food all over the peninsula, including silkworm larvae, hoddeok, sweet pancakes filled with peanuts and sugar, and Dragon’s Beard, a candy made of stretched honey and nuts. At home, Marja makes her version of bindaddeok, her signature take on this simple pancake made of freshly ground mung beans shallow-fried until browned and crisp. Jean-Georges puts his spin on street food, incorporating Korean flavors into hot dogs with kimchi relish and lobster rolls, much to the delight of his neighbor, actor Hugh Jackman. He also prepares a chicken sandwich and a few cocktails, including a Korean bloody Mary made with kimchi. Covering Korean nightlife too, this episode also features Marja’s recipe for buddae jjigae, a soup that doubles as the Vongerichten hangover cure.
Baking with Julia
Sun, 02/10/2013 - 7:30pm
Bagel maven Lauren Groveman from Larchmont, New York visits Julia Child in her kitchen. Groveman demonstrates how to make bagels. Bagels need to be boiled before baking. Groveman adds baking soda and sugar to help brown the bagels during baking. After boiling, Groveman flavors the top and the bottom of the bagels. She bakes the bagels on top of a tile and tosses ice cubes on the bottom of the oven to create steam. She also prepares vegetable cream cheese, smoked salmon and scallions cream cheese and chopped chicken livers to top her home-made bagels.
Sat, 02/09/2013 - 6:00pm
In honor of the biggest party, on the bayou, “Laissez Les Bons Temps Roule” - Let the Good Times Roll! We’re celebrating Mardi Gras, with chefs Steve Raichlen, John Besh, John Shields, Nick Stellino and John Folse. They will be preparing the finest seafood and Cajun dishes just in time for Fat Tuesday.
Fri, 02/08/2013 - 4:30pm
Tim visits nationally renowned woodturner Bill Luce who shows off some of his phenomenal sandblasted work. Then it's back to the shop, where Tim shows you how to hollow a Southwestern vessel and then tries out his newly found sandblasting "skills".
New Scandinavian Cooking
Thu, 02/07/2013 - 2:00pm
Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potato gratin.
Lidia's Italy In America
Wed, 02/06/2013 - 8:00pm
Lidia returns to California to visit Andy Boy farm and learns all about broccoli rabe. Later, Lidia meets up with Dino Cortopassi, owner of Corto Olive, to hear his family’s colorful culinary history. Join Lidia and Grandma in the kitchen as she makes Baked Stuffed Shells, Penne with Artichokes, and Bacon Orecchiette with Andy Boy’s Broccoli Rabe.
Coastal Cooking with John Shields
Tue, 02/05/2013 - 7:00pm
Everything you need to know about frying but were afraid to ask. Artist and chef extraordinaire Joyce C. Scott makes her Maryland Fried Oysters Remoulade along with Church Hall fish fry-style fillets. Other recipes include Puffy Conch Fritters with Orange Dijon Sauce and a sweet-treat dessert from the Gulf coast - Beignets. The Kitchen Goddess speaks on beauty tricks with what else? – Oil.
Pati's Mexican Table
Mon, 02/04/2013 - 9:00pm
Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years. Pati will look at how and why they came to such a far-flung — but fascinating — country and what kind of legacy they’ve contributed. Recipes will include:
• Chicken with Tamarind, Apricots and Chipotle Sauce
• White Rice with Fideos
• Orange and Almond Flan
• Café de Olla
Mexico - One Plate at a Time with Rick Bayless
Sun, 02/03/2013 - 7:00pm
The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Thousands of olive trees and vineyards in Northern Baja capture the distinctiveness of this region of Mexico. We explore the amazing grilled octopus at Tres Virgenes in La Paz and enjoy mesquite-grilled lamb with 9-chile mole sauce. Rick makes tacos of kale and spinach with a green garlic mojo from the gardens of the renowned spa Rancho La Puerta. In Tijuana, Chef Miguel Angel Guerrero Yagües shows off his terrific wood-fired grill to Rick before he cooks lamb three ways. Chef Jair Tellez makes a geoduck ceviche at his dreamy Laja restaurant in the Valle de Guadalupe. At home, Rick grills lamb with fennel and a red chile salsa. Astonishing Baja, indeed.