The French Chef
Julia Child showcases the French approach to braised beef.
Julia Child showcases the French approach to braised beef.
Showing1to20of1090results
Vivian cooks for a supper club and experiments with an eye towards the James Beard House.
Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.
As Vivian waits for Spring's vegetables to appear, the new best-seller is a whole chicken.
Vivian finds “run-up” turnip greens, which are central to her approach to southern food.
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
Vivian returns from her road trip and confronts her long absence from the restaurant.
Salad Baked Mackerel Glazed Carrots Olives Apricot Compote.
Halibut Chicken and Rice Soup Beet Salad with Pecans Dates.
Bread Sandwiches Chilled Cucumber and Mint Soup ice cream.
Stuffed Tomatoes Eggplant and Sausage Stew Candied Grapefruit, Orange and Lemon Chips.
Broiled Striped Bass Spicy Chicken Breasts Relish Celeriac Puree Cantaloupe Sherbet.
Cream of Tomato Soup Roasted Red Snapper Fish, Spinach and Pasta au Gratin Stew.
Chef Vivian Howard invites us to her own holiday table in this one-hour special.
Join public television's most popular chefs at a one-of-a-kind, progressive dinner party.
Lidia visits those serving on front lines and observes the role food plays in their lives.
Lidia shares the inspiring stories of Americans who have overcome extraordinary odds.
Vegetable-Noodle Soup Pork Sausage Baked Pears.
Sauteed Scallops Roast Turkey Chocolate Truffles.
Showing1to20of1090results