This week on Rough Cut, host Tommy MacDonald tackles a Trestle Table, perfect for any kitchen. To make the table, Tommy handpicks a piece of local New England black walnut from Artisan Lumber in Lunenberg, Massachusetts, where he catches up with specialty lumber expert Brian Brown to talk about cutting and drying the rough cut lumber. Back in his workshop, Tommy works with woodshop assistant Eli Cleveland to construct the table, demonstrating how to make mortise and tenon joints, spring joints for the table top, and bread board ends to prevent the wood from warping.
Cooking with Julie Taboulie
Sun, 12/22/2013 - 8:30am
Foul - fresh fava beans in garlic, lemon and extra virgin olive oil
Sleet - sautéed dandelion greens with caramelized onions
Lubia - Lebanese style slowly stewed flat green beans in onions and extra virgin olive oil
Atafiah - Arabic wild greens caramelized with onions and blended bulgur wheat
Sat, 12/21/2013 - 6:00pm
Join us as we celebrate Christmas and Kwanzaa with the help of some of our favorite Create friends. With traditions of the holidays provided by travel expert and cultural historian Burt Wolf; and holiday recipes from Mary Ann Esposito, Katie Brown and Ian Knauer, you’ll be celebrating the season with warmth and good cheer. Happy Holidays!
Around The House with Matt and Shari
Fri, 12/20/2013 - 5:30pm
Embellishing items around your home is an inexpensive and fun way to make "one of a kind" decorative accents. Matt and Shari start out having fun making a ribbon tassel. Then, Matt works in the garage at a gift wrapping station. Last, Shari shows how to give a plain set of drapes some pizzazz by adding embellishments of trim, beading, fringe, ruffles and more.
The Jazzy Vegetarian
Thu, 12/19/2013 - 2:00pm
Host Laura Theodore prepares a classic Italian-American inspired menu featuring authentic tasting "Spaghetti and Wheatballs." On the side, egg-free "Caesar Salad with Cashew Parmesan" adds a timeless flair. For dessert, delicious "Pear, Apple and Walnut Crostata" finishes the meal with gusto.
Pati's Mexican Table
Wed, 12/18/2013 - 7:00pm
Jump into a Lucha Libre ring and experience the kind of fighting spirit that fuels a great love of Mexican food. These classic recipes provoke heated discussions in Mexico, but are perfectly tasty regardless of which twist on ingredients you prefer.
Tue, 12/17/2013 - 9:00pm
A simple recipe for yellow cake becomes the foundation for extraordinary desserts. Martha shares her father’s favorite birthday cake, with an orange curd filling and a rich chocolate frosting — and offers tips for creating a bakery-worthy layer cake, such as creating even layers and applying a perfect coat of frosting. From a mouthwatering stone-fruit upside-down cake to a batch of strawberry cupcakes, Martha covers the possibilities for this yellow cake recipe.
Cook's Country from America's Test Kitchen
Mon, 12/16/2013 - 8:30pm
Test cook Julia Collin Davison shows host Christopher Kimball how to make Chinese-Style Glazed Pork Tenderloin. Then, equipment expert Adam Ried reveals his top picks for grill pans. Next, tasting expert Jack Bishop challenges Chris to a tasting of ready rice. And finally, test cook Bridget Lancaster shows Chris how to make the best Chinese Chicken Salad.
Rudy Maxa's World
Sun, 12/15/2013 - 11:00pm
Jaipur, the “Pink City,” provided the Mughal Empire with its generals even as its civilians were building some of the world’s great temples and palaces. Here travelers find the Hawa Mahal, the Hall of Winds, built with red and pink sandstone. One of Rajasthan’s other great cities, Jodhpur, is less know to the world, even though it loaned its name to a style of riding breeches. This episode takes viewers into the royal rooms behind the sandstone walls of the Mehrangarh Fort, perched high above the city. And in the back streets of Jodhpur, cameras find the enormous furniture industry that collects and refurbishes heirloom furniture that make their way to stores around the world. In the dusty countryside outside of Jodhpur, villagers who have never have seen a Westerner invite Rudy Maxa into their modest homes, and the maharajah of Jodhpur explains why his palace is now a hotel.