Pati's Mexican Table Pati meets famed Rarámuri pianist Romeyno Gutiérrez and learns ancient Chihuahuan cooking from Chef Ana Rosa.
Pati's Mexican Table Pati discovers long-distance running as a way of life for the Rarámuri people and samples their fueling foods.
Pati's Mexican Table Pati delves into Ciudad Juárez's Prohibition-era past with Pachuco dancers, margaritas, and burritos.
This series brings authentic Mexican flavors, colors, textures and warmth into American kitchens. Pati spends a day in kitchen with her middle son, Sami, cooking recipes inspired by her travels in Sonora .
This series brings authentic Mexican flavors, colors, textures and warmth into American kitchens. Sonoran wheat has shaped the cuisine of the entire Mexican north and is a staple of Sonoran cuisine.
Patis Mexican Table Pati learns that carne asada goes way beyond grilled meat in Sonora.
Patis Mexican Table Pati experiences two important Sonoran culinary traditions.
Patis Mexican Table Pati spends a day in Sonora's capital, Hermosillo, visiting some of the city's best culinary destinations.
Patis Mexican Table In Tucson, Pati learns basics of artisan bread-making from 1 of America's best bakers, Don Guerra.
Pati travels to Tucson, Arizona, which claims to have the best 23 miles of Mexican food anywhere in the world.
Pati visits home cooks and an iconic restaurant to sample some of Sinaloa's most beloved dishes.
Lidia's Italian Table Lidia shares how Strozzapretti made: ricotta gnocchi with radicchio trevisano sauce.
Lidia's Italian Table Lidia Matticchio Bastianich orchestrates a dramatic pair of aromatic herb-seasoned whole veal shanks.
Lidia's Italian Table Lidia Matticchio Bastianich cooks a universal favorite, marinated lamb chops, served with a memorable sauce.
Lidia's Italian Table Lidia prepares Frico, a specialty of her native Friuli.
Lidia's Italian Table Lidia prepares Risotto Milanese, a simple risotto with saffron broth, finished with butter etc.
Lidia's Italian Table The secret to great gnocchi is making it light and fluffy, then shaping it. Lidia makes two gnocchi dishes.
Chef Staib prepares Short Ribs, Red Polenta and a Wild Boar Chile.
hef Staib visits Taos Pueblo and prepares authentic People of the Red Willow recipes of Atole.
Chef Walter Staib is preparing Sautéed Shad Roe, Coq au Vin Rouge with Herb Spaetzle.