The Mind of a Chef
Chang visits tofu and miso factories in Japan; Christina Tosi makes Burnt Miso.
Chang visits tofu and miso factories in Japan; Christina Tosi makes Burnt Miso.
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Travel with April Bloomfield to London, where her cooking career began.
Traditional dishes of Senegal include Dakar pea fritters; rice fields of Casamance, Senegal.
An outdoor feast includes roasting a whole pig and Savannah red rice; Frogmore stew.
Join Sean Brock as he explores his roots and prepares a typical Appalachian dinner.
Explore the food preservation techniques that are critical components of southern culture.
Vivian cooks at the James Beard House.
Egg varieties; boiling an egg; the perfect deviled egg; the James Beard Foundation dinner.
Hunting for ramps; compound butter and pimped grits; grilled ramps, pickled ramps and sautéed ramps.
A whole chicken, pounded and stuffed with broccoli salad; fried chicken the old-fashioned way.
Buying and cooking good turnips; Vivian awaits the arrival of Ben and Karen Barker.
Vivian presents her winter rolls with pickled turnips at a charity dinner with Ashley Christensen.
Sourcing pecans; Ben and Vivian host Thanksgiving dinner at their Deep Run home.
The rules of Eastern North Carolina fish stew; a fishing trip on Emerald Isle, N.C.
Vivian, Ben, Theo and Flo plant their own Southern apple tree.
Vivian faces one challenge after another as she prepares for the SFA Luncheon.
Melon in port wine; chili con carne; sweet apple flakes.
Trout and eggs; stew; cold mussel/bean soup; apple/walnut/granola gratin.
Mushroom-stuffed won tons; potato and spinach Galette; caramel cups.
Curing salmon; haddock steaks; blackberries in honey.
Artichokes with ravigote sauce; calves' livers; snow eggs in peach sauce.
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