The question P. Allen Smith gets asked most during his travels is “Do you actually live on Moss Mountain Farm?” Well ask no more because this episode aims to put that question to rest. Allen invites us into his home and shows us some of his favorite areas of the farm. He also answers the 2nd most asked question… “Where can I get your Buttermilk Pecan Pie recipe?” If you’ve watched the Garden Home Retreat being built, then you’ll love this episode showing off the gardens and house.
Sat, 04/05/2014 - 6:00pm
Crispy crust, savory sauce and gooey cheese are the foundation of any good pizza. Create chefs, Joanne Weir, Lidia Bastianich, Mary Ann Esposito are among those put their own flavorful spin on one of America’s beloved treats. They top their pizzas with cherry tomatoes, salmon and plenty of cheese! Vivian Howard gets into the mix with her mulled muscadine pizza. No need to go to the Pizzeria, hot pizza will be popping out of your oven in no time!
P. Allen Smith's Garden to Table
Fri, 04/04/2014 - 1:30pm
In P. Allen Smith’s first Garden to Table episode, he’s throwing a pizza party. This episode showcases several recipes, including a delicious Greek salad, an easy way to make pizza dough and a fresh strawberry sorbeto. Allen creates a fun tablescape using interesting items from the garden. Also, Allen gives tips on what herbs can be planted together and taken straight from Garden to Table.
Sara's Weeknight Meals
Thu, 04/03/2014 - 7:00pm
The fewer the ingredients, the faster dinner gets to the table — that’s why Sara’s rustled up some delicious recipes featuring only 5 ingredients, and boy are they good! Try the Roasted Salmon with Hot Mustard Cracker Topping — crunchy on the outside and oh so tender on the inside. Buffalo Rice mixes the best tastes of Buffalo chicken wings — hot sauce, blue cheese, celery, crispy chicken — in a quick and flavorful rice bowl. Sautéed Duck Breasts have an Apricot Szechuan Peppercorn Sauce that’s packed with sweet and spicy flavors. And nothing could be simpler than Peppery Broccoli Pasta with Feta Cheese — a satisfying, meat-free alternative. Less is more!
Rick Steves' Europe
Wed, 04/02/2014 - 4:00pm
Leaving Lisbon for the countryside, we eat barnacles in a salty old fishing town, march with pilgrims on the anniversary of a miracle, ponder the local Romeo and Juliet, sample university life, and rummage through the riches of Portugal's Golden Age.
America's Test Kitchen from Cook's Illustrated
Tue, 04/01/2014 - 8:30pm
Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato
ricers in the Equipment Corner. Then, test cook Bridget Lancaster shows Chris how to make Braised Red Potatoes with Lemon and Chives. And finally, Chris reveals the science behind potato starch.
Sat, 03/29/2014 - 6:00pm
What’s the most important meal of the day? Breakfast of course! Start your day with creative crepes, perfect pancakes and excellent eggs prepared by chefs Lidia Bastianich, Hubert Keller and Pati Jinich. With this caliber of cooks in the kitchen, you’ll never miss breakfast again!
b organic with Michele Beschen
Mon, 03/31/2014 - 5:30pm
Forager Andy Benson talks about why he chooses wild edibles for his daily diet and joins Michele in her own backyard to share how to prepare a few of his favorite wild edibles like Wild Bergamot, Chicory, Cattails, Milkweed Pods and Sumac.
Jacques Pépin: More Fast Food My Way
Sun, 03/30/2014 - 7:30pm
Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.