My Greek Table with Diane Kochilas
My Greek Table with Diane Kochilas Diane delves into Greek ancient grains, still cherished by cooks. Discover how to infuse timeless grains into
My Greek Table with Diane Kochilas Diane delves into Greek ancient grains, still cherished by cooks. Discover how to infuse timeless grains into
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Pati's Mexican Table Pati travels to the magic town of Maní to learn about something sacred to the Mayans - bees and honey.
Patis Mexican Table Pati is taken to the Sierra Madre mountains and snacks on elote. She meets with four chefs for a carne asada.
Patis Mexican Table Pati explores Nuevo León: the land of cabrito and carne asada where chefs challenge culinary stereotypes.
Patis Mexican Table Pati visits Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada.
Patis Mexican Table Pati visits two different styles of cantinas in Monterrey to have a taste of the food – and their stories.
Patis Mexican Table Gaby Molinar owns Huerto Urbano, a farm providing Monterrey with nutritious, diverse local ingredients.
Patis Mexican Table The Garza family invites Pati to make piloncillo. In Bustamante, three sisters make bread in adobe ovens.
Patis Mexican Table Irving Quiroz wrote the book on Mexican bread. Pati learns his secret to making the perfect campechana.
Patis Mexican Table Pati tries food with Los Tigres and Los Rayados teams' stars to see who wins the battle of tortas vs tacos.
Patis Mexican Table A restaurant on the Rio Ramos is known for cortadillo stew. Another restaurant uses stews in their empalmes.
Patis Mexican Table Pati visits Weber's back patio for cabrito and short ribs. Chef Villareal puts a twist on traditional dishes.
A cultural classic: boneless pork, turnips and rosemary baked with a steamed potato crust.
Seamed egg pudding, swirled with tangy cranberry sauce and more!
Two methods for cooking the “steak of the sea”: halibut and steamed potatoes with leeks and mushrooms.
Sweet cornmeal and hazelnut Indian Pudding and fragrant vanilla pudding brightened with orange.
Quick and easy: sweet roasted peppers and onions wrapped in tortillas and garnished with fresh salsa.
Pork in a ginger-garlic marinade and served with a colorful medley of root vegetables.
Great for a party: scallops and cod rolled in pancakes, topped with a creamy sauce and melted parmesan cheese.
The best of two cultures combines in an irresistible savory lamb, potato and rosemary stew.
Sweet indulgence: chewy chocolate-hazelnut squares, mini raspberry jam tarts and more.
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