Accompany Vivian on a trip to the Mississippi Delta and farther south to learn that not all dumplings are the same. But whether filled with minced meat, chopped veggies or nothing at all, they stretch our ingredients and our imaginations.
We’ll be visiting the far northern prefecture of Akita and learning about Akita’s local cooking over two episodes. In the first episode, we’ll learn about Kiritampo-nabe, a hotpot dish once cooked by the Matagi, hunters who lived in the mountains.
Olive oil is an essential staple in every Italian home. It’s the easiest way to add flavor to any soup, and Lidia shows you how when making cannellini bean and lentil soup. Olive oil is also used in desserts, and she makes olive oil cake.
The fourth helping of this award-winning series is the most unpredictable yet, featuring a healthy dose of homegrown laughter and inspired ingredients served up by Chef Vivian Howard alongside a hearty cast of family, farmers, chefs, home cooks and friends.
Chef David Kinch has forged a distinctive culinary path, putting him at the forefront of new contemporary California cuisine with his restaurant Manresa. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity and the bounty California offers.
Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet.