Finding Edna Lewis
Deb Freeman uncovers the life and legacy of Edna Lewis while cooking with different guests.
Deb Freeman uncovers the life and legacy of Edna Lewis while cooking with different guests.
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Vivian volunteers at a soup kitchen; a Feast of the Seven Fishes dinner features trout.
The different varieties of persimmon; a pudding lesson from chef Bill Smith.
A dinner honoring Vivian; the differences between whiskey, scotch and bourbon.
Vivian heads to a book launch in New York; a challenging hunt for broccoli.
Lamb; scotch barley, mushroom soup; curry of lamb; lamb steaks vinaigrette.
Apple and carrot salad with yogurt; tomato chowder with mollet eggs and croutons.
MouzMari short ribs; grilled meat; Loi creates her own take on short ribs.
Gahwa, traditional Emirati coffee; Al Fanar Restaurant; Greek-style coffee cake.
Vibrant flavor of the Emirates; baba ghanoush; traditional lamb stew; skewered grilled chicken.
Mina Fruits and Vegetables Market in Abu Dhabi; marinated kale fattoush; Gracia Farm.
Fish market; grilled sea bass with Emirati spices; sea bass with Greek herbs.
Greek and Emirati cuisine; moussaka; spanakopita gratin; vegetarian moussaka and spanakopasta dish.
Middle Eastern appetizers made with olive oil; Emirates Palace; chef Jack Jarrod.
The Abrahamic Family House in Abu Dhabi; author Hanan Sayed Worrell; Fattet al Makdous.
Devil shrimp, sausage and potato packets with mustard, mushroom and walnut salad.
Egg and tomato gratin; greens with cream dressing; smoked whitefish tartine; stuffed scallops.
Prosciutto and figs or crab cakes in red sauce; pasta, ham and vegetable gratin.
Tuna, tomatoes and salmon tartare on cauliflower salad; breaded pork scaloppine with mushroom sauce.
Scrambled Eggs; Grilled Striped Bass with Pimento Relish; Pink Grapefruit Terrine.
Ludo Lefebvre’s obsession with a perfectly cooked bird trace back to France.
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