Expand the time-honored Dresden Plate quilt design to create grand quilts! Nancy demonstrates how to make Dresden Plate quilt designs small, to a super-sized 40". Or, totally update the look of the quilt by changing the design using Nancy's new "Twirling Parasols" techniques. You'll be delighted with this fanciful quilting rendition. - See more Here
Barbecue University with Steve Raichlen
Wed, 06/25/2014 - 2:30pm
Here's a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block - flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucho cerveza.
Burt Wolf: Travels and Traditions
Tue, 06/24/2014 - 11:00pm
Burt takes a group of public television viewers on a tour of Assisi and Siena. They visit the Basilica of St. Francis and discover how the paintings of Giotto made a permanent change in the way painters saw the world. They travel on to Siena and visit the great Church and historic attractions of the city. They also have a private tour of one of Italy’s most important wineries and a special tasting of the wines of Tuscany.
The Donna Dewbury Show
Mon, 06/23/2014 - 12:30pm
Donna shows how to create painted scrapbook pages, then uses fabric to personalize a scrapbook cover.
In The Donna Dewberry Show, “One Stroke” creator Donna Dewberry introduces easy-to-learn "One Stitch" techniques for sewing, quilting and decorating a variety of fabrics. Donna combines these two skills into one project: she decorates rooms, creates must-have gifts, designs scrapbooking treasures and provides festive entertaining ideas. - See more at: http://www.createtv.com/CreateProgram.nsf/vLinkTitle/Donna+Dewberry+Show+The?OpenDocument&Index=D#sthash.GNx0O2Op.dpuf
Sat, 06/21/2014 - 6:00pm
Your Italian adventure begins now, with Chef Vic Rallo! See Italy as you have never seen this beautiful country before. Vic proudly takes you to the regions where our favorite Italian dishes and wines hail from. This food trip will leave you wanting more, and in Italy there’s always more!
Smart Travels - Europe with Rudy Maxa
Thu, 06/19/2014 - 3:00pm
We conjure a bit of magic when we visit the Georgian city of Bath and follow tales of Camelot into South Wales. In Bath, we marvel at ancient Roman spas and peek into the high society of Jane Austen’s day. We stop by Wells to admire that city’s spectacular cathedral, and we quest for the Holy Grail in the mystical town of Glastonbury. The poignant landscape of Wales’ Wye River Valley offers a wealth of scenic riches. We investigate Caerleon’s claim to King Arthur and explore a ruined abbey that inspired poet William Wordsworth. Tips on bookstores and country fairs.
Primal Grill with Steven Raichlen
Wed, 06/18/2014 - 2:00pm
When it comes to flavor, you can’t beat meat that’s still attached to the bone. This simple truth is appreciated by anyone who has ever barbecued a rack of ribs, grilled a long-bone veal chop, or roasted a whole leg of lamb. Grilling and, more importantly, serving meat on the bone, transports us to a time back before the invention of knives and forks when barbecue buffs ate with their hands, chewing the fire-roasted meat right off the bone. Discover your inner caveman.
Baking with Julia
Tue, 06/17/2014 - 7:30pm
Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, Va visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.
The French Chef Classics
Mon, 06/16/2014 - 7:30pm
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.
Sing for Your Supper with Bob Waggoner
Sun, 06/15/2014 - 7:30am
Chef Bob Waggoner prepares an appetizer of Seared Diver Scallops over sautéed fennel in a sauvignon blanc, caper and sun-dried tomato sauce. For our entrée, Bob whips up Seared Organic Chicken Breast over Sunchokes in a fresh sage and brown butter jus.