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Joanne Weir's Cooking Confidence
Sun, 04/07/2013 - 6:30pm

Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta.
Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano

Marathon
Sat, 04/06/2013 - 6:00pm

Who doesn’t love shrimp?  After this marathon you’ll love shrimp even more!  Shrimp is so versatile and our Create chefs show us how to work it into any recipe.  One bite of Chipotle Shrimp by Pati Jinich will immediately transport you to Mexico.  Sara La Fountain will show you how shrimp is done in Finland, with Shrimp Sandwiches.  Shrimp Fra Diavolo, Shrimp Scampi and Shrimp Parmigano is on Lidia Bastianich’s menu.  So many shrimp dishes in one marathon – it’s simply shrimp.

Mexico - One Plate at a Time with Rick Bayless
Fri, 04/05/2013 - 1:00pm

At the romantic San Angel Inn, a lush hacienda-turned-restaurant in Mexico City’s Coyoacán District, Rick enjoys what might just be the most passion-infused food in the Mexican canon: a quintessential plate of perfect chiles rellenos. From there, we visit La Merced – the sprawling, spectacular central market that’s the culinary soul of a city with 20 million mouths to feed – where chiles are bought and sold by the thousands. Americans are passionate about chiles rellenos, too. Just ask Rick’s customers at Frontera Grill, where only a lucky few who line up on the street get to enjoy them each night before the supply runs out. In the Frontera kitchen, Rick offers a detailed lesson on how they’re made – a labor of love that involves many carefully choreographed steps of roasting, filling and sauce prep, stuffing, battering and frying. Then it’s time for a crash course in chiles at the National University of Mexico in a visit with Ricardo Muñoz-Zurita, a renowned chef and food anthropologist who literally wrote the book on chiles relleno – a popular cookbook devoted to the subject – and runs a cutting-edge restaurant right on campus. The two friends share Ricardo’s latest twist on chiles rellenos: an ancho stuffed with plantains. Back at home, Rick explains that chiles rellenos don’t have to mean hours of prep time. And to prove it, he shares his recipe for Shrimp Chile Rellenos Grilled in Corn Husks. Next, we’re off to Oh Mayahuel, an uber-cool Mexico City restaurant specializing in Mezcal flights and modern Mexican cuisine, to sample their signature stuffed chile: a dried ancho, rehydrated in a tangy escabeche sauce, stuffed with a sizzling steak taco filling and guacamole. If you’re passionate about chiles rellenos, this relleno roller coaster ride will leave you feeling thrilled, surprised – and stuffed.

Music Voyager
Thu, 04/04/2013 - 3:30pm

Music Voyager host Jacob Edgar travels to Rajasthan, the desert state in northwestern India with an influential cultural legacy. Known as the birthplace of the Gypsies, Rajasthani music is as colorful and soulful as its surroundings. Edgar embarks on a hair-raising drive along India’s dangerous back roads, before arriving at the ancient city of Jaipur. He is treated to a concert by Gypsy band, Musafir and a blazing performance by the Jaipur Kawa Brass Band in front of the magnificent Amber Fort. From there, Edgar moves on to the blue city of Jodhpur for a visit with the Maharaja in an enchanting voyage of musical discovery.

Delicious TV's Vegan Mashup
Wed, 04/03/2013 - 2:30pm

This episode is packed with good ideas and Miyoko goes “nutty” for vegan cheese you’ll have to try to believe! With our guest chef topping it off with a Cherry Sangria, you’ll be ready to throw your next party. Gruyere and Pear Croustade / Tempeh Bites / Tzatsiki / Beet Tapenade / Cherry Sangria / Ceveche

America's Test Kitchen from Cook's Illustrated
Tue, 04/02/2013 - 8:30pm

Host Christopher Kimball goes into the test kitchen to update a classic recipe for French-Style Pot-Roasted Pork Loin with test cook Bridget Lancaster. Next, equipment expert Adam Ried reviews knife sets in the Equipment Corner, and test cook Becky Hays shows Chris how to make Potato Casserole with Bacon and Caramelized Onion. And finally, gadget guru Lisa McManus reveals her top pick among mandolines.

Richard Bangs' South America
Mon, 04/01/2013 - 3:00pm

Travel writer Richard Bangs, the longtime host and writer of the Emmy®-winning Adventures With Purposelaunches a new series designed to re-awaken viewers' sense of wonder. RICHARD BANGS' SOUTH AMERICA: QUEST FOR WONDER follows Bangs as he seeks out the continent's most revered sites and natural wonders — from its bone-rattling waterfalls to its ancient, sacred citadels. He visits awe-inspiring Iguaçu Falls in Brazil and Argentina; mystical, remote Easter Island deep in the Pacific; the architectural ruins of Machu Picchu in Peru; and the biologically diverse Galapagos Islands, off the coast of Ecuador.

Joanne Weir's Cooking Class
Sun, 03/31/2013 - 7:00pm

Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule.
Recipes: (1) CROSTINI WITH FENNEL SAUSAGE, (2) LINGUINE WITH GOAT CHEESE AND ARUGULA, (3) SUMMER MELONS IN SWEET-SPICED WINE
Student: Heather Tay - Sales Executive
Wine Segment: The versatility of Sauvignon Blanc, with Master Sommelier Andrea Robinson

Marathon
Sat, 03/30/2013 - 6:00am

New York, New York - a city so nice, they had to name it twice!  Take a tour of the city that never sleeps.  Chef Joe Ciminera host of Taste This takes us to eat all around the city he loves and shows us why New York is a true melting pot of cultures.  We taste all things Italian in the concrete jungle with Chef Lidia Bastianich.  Finish your tour with a history lesson from world traveler Burt Wolf.  After this marathon, you’re certain to be in a New York State of Mind.

Lap Quilting with Georgia Bonesteel
Fri, 03/29/2013 - 12:00pm

Evaluate my sampler teaching quilt and see how the embroidery module operates. Quilt By Number patterns introduce Let It Snow and Pumpkin Patch. Meet Laura Wasilowski.

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