Crawfish Etouffee, Citrus Pot du Crème, and Lavender Madeleines
Lidia's Italy In America
Fri, 06/28/2013 - 8:00pm
In this episode, Lidia visits Philadelphia’s Sarcone & Son’s Bakery, where their bread is made the same way today as it was when this institution first opened in 1918; a truly old-world bakery, Louis Sarcone closes up shop after each day’s batch is sold. Lidia also takes a tour of the impressive artisanal Italian imports at 9th Street Market, such as Claudio Specialty Foods and Di Bruno Brothers’. In the kitchen, Lidia makes Chicken Trombino, Stuffed Escarole, and is joined by Grandma for a favorite Italian-American dessert: Pignoli cookies.
Burt Wolf: Travels & Traditions
Thu, 06/27/2013 - 11:00pm
Burt, travel expert Steve Perillo and Burt’s youngest son Nicholas, spend a week in Florence, learning how to buy gloves that fit properly, who makes the finest jewelry boxes, and the art of coloring marbled paper. They visit the Salvatore Ferragamo Museum and discover why Marilyn Monroe, Greta Garbo, Audrey Hepburn, Lauren Bacall, Sophia Loren, and Julia Roberts wore his shoes in their movies. They find out how product placement influenced the artworks of the Renaissance and tour the great tourist attractions of the city.
It's Sew Easy
Wed, 06/26/2013 - 12:00pm
Whether you’re an experienced sewer or just starting out, there are some key concepts in sewing everyone needs - the basics that you’ll use to make professional garments. Angela Wolf shows how to use an iron and some other tools for perfect pressing - perfect pressing can make or break a garment. Then, join Deepika Prakash for the first lesson of a 3 part lesson on sewing machine feet. Learn the purpose and uses for various feet. Finally, Stephani Miller has a lesson on how and why to make a muslin. It’s a test drive or a first draft of a pattern.
Joanne Weir's Cooking Class
Sun, 06/23/2013 - 7:00pm
Joanne gives her student Cheryl and intensive hands-on lesson on brining pork chops, cleaning dried mushrooms, and rolling and cutting out cookie dough.
Recipes: (1) PORK CHOPS WITH ASPARAGUS AND MORELS, (2) AFTER-DINNER LEMON FREEZE (3) PUCKER-UP CITRUS CRISPS
Student: Cheryl Kovalchik - Entertainment Marketing
Wine Segment: The Rioja wines of Spain, with Master Sommelier Andrea Robinson
Sat, 06/22/2013 - 6:00pm
Summer time is the right time to enjoy the flavor of sweet berries – strawberries, raspberries, blackberries and blueberries. Our talented Create chefs, Julia Child, John Besh, Chris Kimball and company will show you how to incorporate juicy berries into your favorite recipes. This will be a very berry marathon.
Primal Grill with Steven Raichlen
Fri, 06/21/2013 - 1:00pm
The statistics are in and the winner is…definitely not lamb. Americans consume less than 1 pound per person per year. But on any given night, more pit masters around the world are grilling lamb than probably any other meat. The lamb zone begins in Morocco and extends east all the way to New Zealand. You cannot consider yourself a well-rounded grill master until you’ve mastered lamb.