“What is a taco, anyway?” muses Rick over an upscale lobster taco at his white tablecloth restaurant, Topolobampo. “Is it crispy or soft? Grilled or griddled? Street food or taquería fare? Fast food or fine dining?” The answer is, “all of the above … and a whole lot more.” And to prove it, Rick heads to Mexico City, for a non-stop taco trek. It starts at Fishmart, a neighborhood seafood restaurant in trendy Condesa with the lobster tacos that inspired Rick’s Topolobampo version – succulent chunks of grilled lobster and black beans, wrapped in a warm corn tortilla.
Sat, 11/03/2012 - 6:00pm
When the temperature outside drops, only the yummiest comfort food will make you feel warm inside. Today on Create the menu consists of Macaroni and Cheese, Split Pea and Ham Soup, Lamb and Black Bean Chili, and Chicken Pot Pie. Julia Child, Jacques Pepin, Mary Anne Esposito and others make incredible dishes that will feed and warm your soul!
P. Allen Smith's Garden To Table
Fri, 11/02/2012 - 2:30pm
In this episode, P. Allen Smith showcases the egg. Allen visits chef Patrick Herron to learn about duck eggs and make some incredible desserts. Plus, we learn about a rare breed of heritage ducks called Aylesburys and what’s being done to protect them. Allen also gets to crack the mystery behind the amazing chemistry involved while cooking with eggs. Finally, Allen shares some delicious recipes including a red pepper frittata.
Thu, 11/01/2012 - 3:00pm
On this trip, we explore some of the natural wonders found in Churchill County. We use Fallon, Nevada, as the base for this adventure as we visit Soda Lake, the Stillwater National Wildlife Refuge, the Earthquake Faults and the Big Den waterfall.
French Chef Classics
Wed, 10/31/2012 - 6:30pm
The most popular French soup, and superb Mediterranean vegetable soup. Illustrates: How to slice onions fast; how to cook and brown onions; hot to make onion soup gratinee; hot to make simple and tasty vegetable soup; hot to chop vegetables fast; how to make a cheese and garlic sauce for soup.
Mon, 10/29/2012 - 7:00pm
You probably wouldn’t think of Chinese mustard and crème fraiche on the same day, never mind put them in the same dish. But after watching today’s show you will most certainly add them to your pantry. Ming will begin by making a fabulous appetizer for any gathering with his Crab “Rangoons” with Mustard Dipping Sauce, followed by two favorites in the SIMPLY MING kitchen, Oyster Ragout with Mustard Cream and Braised Sake Chicken a la Ming. Finally, show friend, Hungry Mother’s Barry Maiden, will give you another reason to put Chinese mustard and crème fraiche on your next shopping list with his Mustard Spiced Pork "Grillades" & Grits
Sun, 10/28/2012 - 7:30am
Who doesn't love the classics from Greece? Chef Joseph will prepare his favorite Mediterranean olive salmon dish. Experience the taste of Mediterranean cuisine and learn about Greek flavors and traditional cooking styles.