Episódios
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Alex Hitz, author of Occasions To Celebrate: Cooking and Entertaining With Style, talks with us about his book and how to be a more successful host.
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Mary Ann Esposito, host of PBS’s Ciao Italia and author of 14 cookbooks about the Italian kitchen, talks with us about her latest book, Ciao Italia: Plant, Harvest, Cook!, what it means to plant and harvest a backyard vegetable garden and how to bring its bounty into our kitchens.
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James Beard Award-winning cookbook author and blogger Meike Peters talks about her approach to daily cooking and her second cookbook, 365: A Year of Everyday Cooking and Baking.
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Steven Jenkins, founder and partner of Olive Oil Jones, talks about olive oil – how to choose a great one, what all that terminology on the label means, what it should cost, and why early harvest matters.
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Mary Ann Esposito has hosted Ciao Italia, PBS’s longest running cooking show for thirty years and is the author of Ciao Italia: My Lifelong Food Adventures in Italy, her thirteenth cookbook. In this conversation, she talks about what makes Italian food defiantly regional, she debunks the image of Italy as having a red sauce culture, and she shows us how simple and fresh Italian ingredients are the key to its irresistible flavors.
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Tia Keenan, author of Melt, Stretch & Sizzle: The Art of Cooking Cheese, talks about the pleasures, techniques, and satisfying flavors of cooking cheese.
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Andy Fisher of Astor Wines & Spirits/Astor Center chooses wines for our most iconic meal.
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In The Pleasures of Cooking For One, the seventh book published under her own name, Judith Jones shared a lifetime of experience as a home cook.
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Cheese expert and author Tia Keenan talks with us about all things cheese -- how to buy it, serve it, pair it, and enjoy it. No matter your appetites or your budget, she has much to tell us to enhance the satisfying experience of eating cheese.
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Irish food writer and chef Clodagh McKenna talks with us about Ireland's re-charged food culture and the triumph of ingredients and hospitality.
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Dan DiLeo of DiPaola Turkeys gives us a reminder about what's important to know when you buy and cook your Thanksgiving turkey.
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Brian Flanagan of The Burgundy Wine Company talks about the wines of Burgundy and the Rhône Valley.
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Eugenia Bone, Author of Well-Preserved, Recipes and Techniques for Putting Up Small Batches of Season Foods, talks about canning in city kitchens.
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The author of Dish, 813 Colorful, Wonderful Dinner Plates talks with us about the richly eclectic, decorative, and historic world of dishes.
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Arthur Schwartz, author of Jewish Home Cooking, talked with us about the recipes, meaning and nostalgia of cooking for Passover.
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Lou DiPalo of DiPalo's Fine Foods talks with us about Parmigiano Reggiano.
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He's been a New York City butcher for more than 30 years. Known to all as simply Schatzie, he talked with us about the king of meats -- steak.
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Barbara Kafka, award-winning cookbook author of The Intolerant Gourmet, talked about how to make glorious food without gluten or lactose.
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Paula Wolfert, award-winning cookbook author of The Food of Morocco, talks about the traditions, flavors, cooking techniques, and hospitality of Moroccan cooking.
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Robin Kelly O'Connor, Director of Sales and Education for Sherry-Lehmann Brothers, talks about Champagne and sparkling wines.
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