The Mind of a Chef
Learn how Sean Brock began searching, archiving and reviving lost crops of the South.
Learn how Sean Brock began searching, archiving and reviving lost crops of the South.
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Onion soup with vermicelli; pork and beans; yellow rice.
Salmon; couscous with lamb; fresh and dried fruits.
Egg in pepper aspic; gratin of tomato and bread.
Cooking chicken under a brick; black pepper lobster with lemongrass fried rice.
Crispy rice with crab, bacon and a saffron aioli; tuna poke with avocado lime purée.
Arctic char with tomato and mini cheesecakes; poached arctic char served with sushi rice cakes.
Shrimp étouffée; classic salt and pepper head on shrimp served over rice; guest chef Andrew Zimmern.
Mustard seed shrimp with chickpea chaat salad; chickpea tofu curry stew.
Red snapper sashimi, whole-roasted red snapper and a banana crêpe flambé with rum.
Shrimp with Calabrian chilies, pastina and green vegetables; shrimp, mango and watercress stir-fry.
Sautéed stroganoff two ways -- chili beef stroganoff and a vegetarian tofu stroganoff.
Potato salad with apple chutney and goat cheese; ground pork and wonton soup with apple noodles.
Explore the food preservation techniques that are critical components of southern culture.
Creating a catfish chip at Middendorf's Restaurant; jambalaya; frog dish.
Carolina Gold rice; pilaf; jambalaya; hoppin' john fritters; pilau.
Learn how Sean Brock began searching, archiving and reviving lost crops of the South.
Okra and grits; tamales; bourbon, sorghum and country ham; buttermilk pie; deviled crab.
Chang cooks and goofs around with his friends around the world.
A barbecue tour of North Carolina, Texas and Kansas City.
Christina Tosi makes corn cookies and a three-layered Arnold Palmer cake; ice cream.
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