Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures.
There is an ancient Ayurvedic proverb that says, “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need”. We explore the idea of functional food and tell stories of individuals who are looking to heal the body, spirit, and global community one meal at a time.
Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe.
Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine. Rika’s Omelet Rice In this episode, we’ll be making omelet rice, deliciously flavored with butter and ketchup, and with a tender, fluffy omelet.
It’s France meets New York on this special edition of Moveable Feast with Fine Cooking with two of the world’s most famous chefs. Culinary legend Jean-Georges Vongerichten creates a fantastic French feast with chef Daniel Rose of Le Coucou in New York.
After five momentous seasons of A CHEF’S LIFE, Vivian hosts Harvest Special, a farewell feast of epic proportions. This series finale begins as a tractor pushes through her family’s cornfield to carve out the open-air dining room of Vivian’s dreams. She gathers Summer’s last vegetables from Warren Brothers’ farm for a batch of chow-chow.
Vivian visits a Kinston institution that merges cornbread with another Southern signature to make “pig and a puppy,” then crafts a version for a charity dinner. Mrs. Scarlett and Ms. Lillie’s cornbread cook-off showcases their different traditions.
Vivian visits one of her favorite farmers and an eastern North Carolina restaurant known for its fried liver. She learns that not all livers are created equal. Back at home, Mrs.
In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.” Chasing Trout Vivian plans a respite from the road during the holidays, but is busy at home.
In the fifth season of this award-winning series, Vivian hits the road in a food truck to support her first cookbook, a 500-page “culinary love letter.” Persimmon Style Vivian takes her twins to pick persimmons and learns about the different varieties of the fruit.
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