The Mind of a Chef
In Senegal, Sean Brock learns how West Africa influenced the ingredients of America.
In Senegal, Sean Brock learns how West Africa influenced the ingredients of America.
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Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.
Smoked Salmon, Rice with Peas Lobster Fricassee Broccoli Puree with Brown Butter.
Two Raspberry Gratins Red Snapper with Tomatoes Cream and Asparagus with Shallots.
Cannellini and Chorizo Soup Salmon Rolls on Fennel Salad Spinach with Broiled Lamb.
Bowtie Pasta with Fried Eggs and Cheese Peasant Soup Shrimp and Scallop Pillows.
Sea Bass Gravlax with Cucumbers Chicken Tonnato Chestnut and Chocolate Cake.
Beef Short Rib Mushroom and Potato Stew Sweet Potato Chowder Scallop Seviche.
Chopped Chicken Livers with Spinach Salad Glazed Salmon Chestnut and Apple Puree.
Tomato Soup with Spinach Coulis little shrimp casseroles Toasted Bread and Mozzarella.
Vegetable Soup Pizza Halibut on Polenta with Pepper Oil Pole Beans with Shallots.
Devil Shrimp, Sausage and Potato Packets with Mustard, Mushroom and Walnut Salad.
Egg and Tomato Gratin Greens with Cream Dressing Smoked Whitefish Tartine.
Prosciutto and Figs Crab Cakes in Red Sauce and Pasta Ham and Vegetable Gratin.
Chef Maria Loi prepares a Bitter Orange Salad and a Multigrain Soup in Corfu.
What could we gain by rediscovering foraging as a source of food?
Explore the disconnect between the belly and brain and America's national eating disorder.
Carrie gets in the holiday spirit while balancing a crazy schedule.
Carrie decides on a new bakery, and her oldest daughter makes a choice for her future.
Carrie meets with folks who help put a new twist on the Hot Little Biscuit.
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