kitchen

CHRISTOPHER KIMBALL’S MILK STREET TELEVISION
Porchetta at Home

 

In this episode, Milk Street highlights the perfect recipes for a wintertime meal. Milk Street cook Matthew Card prepares a hearty fennel-rosemary porchetta, consisting of aromatic herbs and peppery spices. Milk Street cook Erika Bruce shows Christopher Kimball how to make a simple, yet decadent chocolate-hazelnut (gianduja) crostata. Finally, Milk Street cook Catherine Smart prepares mashed potatoes with caraway-mustard butter using an Indian flavoring technique known as tarka, in which herbs and spices are added to hot butter.

 

 

 

AMERICAN MASTERS
Julia Child

AMERICAN MASTERS: Julia Child

 

Savor the life and legacy of Julia Child, who introduced French cuisine to America through her public TV series, “The French Chef,” in 1963.

 

 

 

LIDIA’S KITCHEN
A Stovetop Dinner

LIDIA’S KITCHEN: A Stovetop Dinner

 

The stove can do a lot of work in any home kitchen, and many recipes can be created simultaneously. In this episode, Lidia shares recipes for: Cannellini and Pancetta Bruschetta; Ziti with Kale and Crispy Bacon; and Monkfish Meatballs in Tomato Sauce.

 

 

 

A CHEF’S LIFE:
The Final Harvest

A CHEF'S LIFE: Harvest Special

 

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.

 
Preview

 

 

A CHEF’S LIFE
King Cornbread

A CHEFʻS LIFE: King Cornbread

 

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.

 

 

A CHEF’S LIFE
Liver Lover

 

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. Scarlett prepares a humble, old-school dish of beef liver and onions, which inspires Vivian to introduce a fancy, controversial liver dish to the restaurant’s menu.

 

 

A CHEF’S LIFE
Chasing Trout

A CHEFʻS LIFE: Chasing Trout

 

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. She volunteers at a soup kitchen and does one last book signing in Kinston. She also prepares a Feast of the Seven Fishes dinner where trout – from roe to filet – shines.

 

 

A CHEF’S LIFE
Persimmon Style

A CHEFʻS LIFE: Persimmon Style - Photo:Ted Richardson, For The Washington Post

 

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. Back in Kinston, she gets a pudding lesson from Chef Bill Smith of Crook’s Corner in Chapel Hill.

 

A CHEFʻS LIFE
Bourbon Country

A CHEFʻS LIFE: Bourbon Country

 

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.”

 

Bourbon Country
A dinner in Vivian’s honor ends as an American history lesson. A tour of Maker’s Mark and Jefferson’s distilleries clarifies whiskey, scotch and bourbon differences.

 

 

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