Rick Stein heads east from Oaxaca to the Yucatán Peninsula, a place once frequented by real pirates of the Caribbean, including Sir Francis Drake.
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Rick Stein enjoys Christmas in his adopted county, enjoys Wassailing, and cooks his own goose!
Rick Stein enjoys Christmas in his adopted county, enjoys Wassailing, and cooks his own goose!
Inspired by his Far Eastern Odyssey, Chef Rick Stein livens up your holiday meals with braised duck, beef rending, biryani and a twist on turkey.
A special dish for the Royal Navy of ragout with turbot and scallops.
For Mayday, Rick cooks a fish pasta, talks about oysters and cooks baked Cod Portuguese Rick goes out fishing with two friends and makes crab pasties for them.
Rick Stein uses the humble whelk to make a mouth-watering dish and prepares one of the sea's treasures -- bass.
A dish of crabmeat, wine and garlic.
Squid in red wine.
Fish tagine, monkfish tacos and some tangy Thai fishcakes.
Rick cooks seafood paella, spicy Thai fish curry, and scallops.
Rick Stein heads east from Oaxaca to the Yucatán Peninsula, a place once frequented by real pirates of the Caribbean, including Sir Francis Drake.
Rick enjoys sitting on the dock of the bay in San Francisco, tasting legendary dishes like the hangtown fry San Francisco is also the home of sourdough and where America's love affair with seasonal cooking took hold.
Rick tours Spain on a journey of discovery and culinary delight Rick begins his tour in Galicia on the Atlantic coast, driving an old camper van suitable for venturing to places off the beaten track.
Rick and Chalky continue their culinary quest around the country.
When the Japanese Ambassador saw Rick preparing sushi onboard a boat off Cornwall, he was not terribly impressed. However, this sparked off an idea where Rick would go on a voyage of discovery to the ultimate seafood lovers' destination: Japan.
Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc before crossing over to Provence and the Mediterranean coastline that reveals new insights into southern French cuisine.
Rick Stein's journey of discovery brings him to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussilon on the foothills of the Pyrenees next to the Spanish border.
Rick Stein arrives in the region of Perigord, famous for decadent dishes he discovers his favorite market in the city of Perigueux and learns about the region's historical relationship with England as the former kingdom of Aquitaine.
Rick Stein continues exploring Burgundy and practices a little entente cordiale with a chateau owner who cooks him sorrel soup straight out of the garden.
Rick Stein's goes through France's eastern border regions of Alsace and Jura home to his favourite French dish, choucroute garni and favorite French cheese, comté.
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