Rick enjoys a hearty steak and eggs American diner special and bids a fond farewell to his trusty Ford Mustang as he heads across what is reputed to be the busiest border crossing in the world.
Showing1to20of1019results
Rick lands in the town that gave the world tequila and the metropolis that birthed mariachis and dishes like chilli con carne.
Rick enjoys a hearty steak and eggs American diner special and bids a fond farewell to his trusty Ford Mustang as he heads across what is reputed to be the busiest border crossing in the world.
Rick Stein continues traveling down the Californian coastline immortalized by Steinbeck.
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.
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 embarks on a new journey through the byways of France, from the Channel to the Mediterranean, always on the look out for things where the British could learn from the French to enhance lives.
In Mallorca, Rick finds wonderful seafood dishes and the most succulent roast lamb he's ever tasted, while in Barcelona he samples Catalonian food at the famous Boqueria market.
Rick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast he visits kitchens in restaurants all over the island and learns how to make dishes such as a Greek peasant salad with feta and olives and more.
Rick travels from Sicily to Puglia.
On a misty lagoon in Sardinia Rick watches the fishermen catch mullet using the same methods as the Romans did centuries before. He boards a ferry for Sicily to find, in the heart of Palermo, one of the best pasta dishes he's ever tasted.
Rick Stein discovers sausages and sheep's cheese and explores the locals' passion for chestnuts in Corsica.
Fresh cod smoked kippers prepares halibut with cucumber salmon en croute.
Wild smoked salmon sea trout sea moss pudding.
Cockles and samphire pink shrimps Cromer crabs.
Silver eels edible seaweed langoustines pollan.
Sweet brown shrimp flounder fresh salmon oysters scallops.
Pilchards, bream, ormer and cockles with lavarbread.
Rick Stein searches for herring along the northeast coast of Scotland.
Rick visits America, Naples and the UK in Whitby, with good old English fish and chips in the final episode.
Showing1to20of1019results
