We’re off to the Italian Riviera seeking la dolce vita in one of the world’s most romantic places. With death-defying cliffs and beaches that shimmer like jewels, the Riviera is as stunning a coastline as anywhere in Europe. In the port town of Genoa, we tour palaces for a taste of old-world elegance and dine on world-class pesto. Then we head south to the famous resort of Portofino and the sea cliff towns of the Cinqueterre. Finally, we battle vertigo at Pisa’s leaning tower. Tips on using train passes and finding addresses.
Art Wolfe's Travels to the Edge
Wed, 02/12/2014 - 3:30pm
The beautiful, protected waters in southeast Alaska are filled with islands and bays rich with wildlife. The concentration of diversity in this secluded environment is remarkable. Art goes by boat on a voyage of discovery, encountering dramatic calving glaciers and Sitka spruce forests, breaching orcas and migrating humpbacks, eagles and barnacle-eating bears.
Knit and Crochet Now!
Tue, 02/11/2014 - 12:00pm
Go against the grain when knitting the Vertical Drop Tee. Maggie Pace demonstrates intentionally dropped stitches worked from side to side with the purl side out! Robyn Chachula takes you through a classic crochets jacket. Brett Bara demonstrates chunky knit cables and pom poms for the Tweedy Braid Scarf.
Mon, 02/10/2014 - 12:00pm
We combine artist and quilter with amazing results. Appearing first is Ana Buzzalino. She starts out with simple landscapes created with stitch and paint. You’ll learn how to cut and sew shallow curves without marking or pinning and then move on to the design, quilting and finally, painting of your landscape. Next is Cheryl Sleboda and simple cartooning for quilters. This is a demonstration on how to draw a cartoon face – even if you have no drawing skills, and then how to turn the fusible pieces into a quilt. We close with Judy Coates Perez and how to paint gradations on fabric with textile paints.
Rudy Maxa's World
Sun, 02/09/2014 - 11:00pm
At Istanbul’s Spice Market, persimmons are split open, their insides resembling melting rubies. Brown-gold paprika is carefully molded into the shape of a pyramid. Cinnamon, cumin, ginger, and cardamom infuse the air with the fragrance of the East. From haggis in Scotland to soba and tea in Japan, from asada in Argentina to bibimbap in Korea, food and drink help illustrate the culture of a place and its people.
Sat, 02/08/2014 - 6:00pm
It’s Valentine’s Day and you are so in love! Lifestyle experts Katie Brown, Martha Stewart, Julia Child and Christine Pirello will show you how to take your romance to the next level! With this team of ladies in your corner, February 14th will be an unforgettable day for you and your sweetie.
Fri, 02/07/2014 - 2:00pm
Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole, Sicilian Style. Mary Ann starts with authentic, "O"-shaped Anneletti pasta as the star attraction of this complex production, to which she adds Pork Ragu, Peas and tomato sauce blended together in a creamy rich béchamel sauce and baked until the table is set and guests are invited to enjoy her Sicilian treat. Mangia tutti!
Chefs A'Field: Culinary Adventures That Begin On The Farm
Thu, 02/06/2014 - 2:00pm
Chef Patrick O’Connell is the winner of every major food award and is considered America’s greatest chef. His secret? A bit of whimsy, and impeccable ingredients gathered from the countryside that surrounds his famous Inn at Little Washington. Apples from neighboring Sunnyside Organic Farms meet flames in the kitchen of Chef O’Connell—and chef and farmer make a bid for the comeback of the long-forgotten rutabaga.
Recipes: Flaming Apple Tart; Apple-Rutabaga Soup
Nick Stellino Cooking with Friends
Wed, 02/05/2014 - 2:30pm
Nick Stellino prepares Veal Chops with Garlic Lemon and Honey Sauce and Broiled Asparagus & Roasted Butternut Squash. Chef Stellino is then joined by Michael Cimarusti from Providence in Los Angeles who demonstrates Day Boat Halibut with Yukon Potatoes and Chive Blossoms.
Hubert Keller: Secrets of a Chef
Tue, 02/04/2014 - 7:30pm
Many people love eating duck confit with its super succulent texture and flavor, but never tried to make it. Chef Keller shows us how to make it step-by-step at home and then uses the meat to create a beautiful terrine.
Duck and Pork Terrine with Pistachios