Jacques Pépin: Heart & Soul
Tartine de confiture; peaches Marty; rhubarb-honey coupe; chocolate pistachio biscotti.
Tartine de confiture; peaches Marty; rhubarb-honey coupe; chocolate pistachio biscotti.
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Foie gras sandwich; whiskey tasting with chef Sean Brock; hot brown served up three ways.
Yakitori and sushi in Japan; chef Daniel Patterson prepares beets.
Hanging out with chef René Redzepi.
There is something rotten in David Chang’s kitchen and rotten is delicious.
Southern Sides competition at the BBQ Festival; crispy potato salad; the Avett Brothers.
Whole-cow program; classic cubed steak; Vivian works on her cookbook in New York.
Vivian’s plate runneth over as her tour of Charleston continues.
Charleston's Wine and Food Festival; clamming trip.
Three ways to bring out the bitter and the sweet in rutabagas; holiday menu; New Year's Eve.
Chicken livers with hot honey; Ben preps for his art show; sampling sweet, honey-themed dishes.
A family reunion conjures up an impressive spread of home-cooked casseroles.
Pickled beets; chocolate cake with beets.
The African roots of okra; picking okra; photo session.
Homemade pickles, chicken salad and chocolate cake; Ben and Vivian audition a new chef.
Fig and honey bourbon slushie tasting; fig preserves; Vivian and Ben decide to charge for bread.
The secrets of Gramma Hill's canned peaches; Thanksgiving in July photo shoot; mix-up.
Vivian seeks advice about squash and onions from Mrs. Scarlett and her sister Johnna.
Sole vin blanc; lesson on filleting fish; pan-roasted rack of lamb with spice crust.
Tomato velvet soup; sliced tomato gratin; lamb shashlik; red cabbage, pistachio and cranberry salad.
Fougasse; salmon rillettes; poussins a la russe with broiled maple sweet potatoes; crêpes.
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