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DISHING WITH JULIA CHILD
Your Own French Onion Soup

DISHING WITH JULIA CHILD: Your Own French Onion Soup

 

Rick Bayless marvels over Julia Child’s knife skills and what great training technique she provided, while Jose Andres and Eric Ripert wonder how many tips are in her 200 episodes of “The French Chef.”

 

 

 

DISHING WITH JULIA CHILD
Boeuf Bourguignon

DISHING WITH JULIA CHILD: Boeuf Bourguignon

 

Sara Moulton, Carla Hall, Jose Andres and Eric Ripert discuss how comfortable and magnetic Julia Child was in her first episode. Martha Stewart weighs in on how influential Julia was in changing how viewers thought about food and cooking.

 

 

 

PBS NEWSHOUR

 

The PBS NewsHour continues to provide in-depth analysis of current events with a news summary, live interviews and discussions of domestic and international issues.

 

The PBS NewsHour’s mission — to provide viewers with intelligent, balanced, in-depth reporting and analysis of the most important domestic and international issues of the day — is even more critical today than when the broadcast began more than 40 years ago. The NewsHour team ensures audiences come away with a better understanding of the issues at hand allowing them to draw the most informed conclusions.

 

 

 

DISHING WITH JULIA CHILD
The Potato Show

DISHING WITH JULIA CHILD: The Potato Show

 

Rick Bayless comments on Julia Child’s performance preparing potatoes. Collaborator and dear friend Jacques Pepin discusses her love of butter and her gracious approach to meet all of the staff at restaurants where they dined.

 

 

 

DISHING WITH JULIA CHILD
To Roast a Chicken

 

Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.

 

 

 

DINING WITH THE CHEF
Marinated Swordfish

 

DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami, who cooks alongside master chef Tatsuo Saito, and also by Patrick Harlan who cooks with chef Rika Yukimasa — and with occasional appearances by other guest chefs — the series presents delicious Japanese dishes that can be made at home.

 

Marinated Swordfish
In this episode, we’ll be making nanban-zuke marinated swordfish with some heat from a chili pepper, the perfect dish for appetites lost to the hot summer days. Chef Saito will be using bell peppers, onion, basil, and more for a beautiful and delicious dish, and he’ll also show the tricks to getting the best flavor out of vegetables. For our side, we’ll be making braised dried daikon radish. With its sweet and savory flavor and a sprinkle of toasted sesame seeds, it makes the perfect accompaniment, rounding out the meal alongside rice, miso soup, and freshly pickled vegetables.

 

 

 

FINDING YOUR ROOTS
Beyond the Pale

 

Henry Louis Gates, Jr. explores the Jewish heritages of actor Jeff Goldblum, radio host Terry Gross and comedian Marc Maron, uncovering previously unknown stories that show each shares much more with their ancestors than a religious tradition.

 

 

 

FINDING YOUR ROOTS
Slave Trade

 

Henry Louis Gates, Jr. journeys with film director Ava DuVernay, actor S. Epatha Merkerson and musician Questlove to the unexpected places where their ancestors were scattered by slavery, upending their notions of African American history.

 

 

 

FINDING YOUR ROOTS
Science Pioneers

 

Henry Louis Gates, Jr. traces the family trees of Francis Collins, Shirley Ann Jackson and Harold Varmus, three pioneering scientists who’ve made dramatic contributions to our understanding of the world while knowing little about their own ancestry.

 

 

 

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