tomato

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.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Co-Hosts in Portugal

MOVEABLE FEAST WITH FINE COOKING: Co-Hosts in Portugal

 

On this episode of Moveable Feast with Fine Cooking, co-hosts Pete Evans and Alex Thomopoulos join forces in Lisbon, Portugal, to cook up an outstanding locally sourced feast. They begin by gathering the freshest ingredients at a Setubal market, Mercado de Livramento, considered one of the best in the world. Next, the pair visits the popular Time Out Market, studded with restaurant stalls and offering local flavors that will provide inspiration for their meal. Then it’s to the kitchen where they roll up their sleeves to cook a traditional Portuguese-inspired feast that includes Spiced Chicken Escabeche; Grilled Octopus Salad with Peppers, Herbs, and Citrus; Creamy Tomato Rice; Seared Swordfish with Citrus Vinaigrette; and a Pastel de Nata (Portuguese Custard Tart) for dessert.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Wisconsin

MOVEABLE FEAST WITH FINE COOKING

 

On a farm in Green Bay, Wisconsin, Moveable Feast with Fine Cooking host Michelle Bernstein puts on her rubber boots and visits Twin Elm Gardens, where there are no seasonal limits – greenhouses extend crops well into the winter months so produce is fresh and available year round. With a tip of the toque to some of the nation’s well crafted Wisconsin cheese, chef Justin Carlisle grills beef steak with cherry tomatoes, cucumber, sorrel, and sharp provolone. And Greenbay’s rockstar chef Chris Mangless prepares ricotta and grana gnudi with local mushroom, thyme, and flowering chives, followed up by rhubarb with cheese for a decadent dessert.

 

 

A CHEF’S LIFE
Two-Mato

A CHEFʻS LIFE: Two-Mato

 

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.”

 

Two-Mato
As Chef & the Farmer turns 10, Vivian searches for ripe tomatoes to serve at the restaurant’s birthday party. She seeks the wisdom of Ms. Mary and Ms. Lillie to prepare an old-school tomato dish that “kills hungry.”

 

 

MOVEABLE FEAST WITH FINE COOKING
Culinary Institute of America

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian chef Pete Evans goes coast-to-coast, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other locations across the United States to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Culinary Institute of America
Pete joins three award-winning chefs – Germano Minin, Bruno Difabio and Tim Reardon – at the prestigious Culinary Institute of America in Hyde Park, New York for an Italian feast. First stop is Arthur Avenue Marketplace in the Bronx to pick-up some wonderful Italian ingredients, then on to Sprout Creek Farm in Poughkeepsie to source some local goat cheese. On the menu tonight at the CIA: classic caponata with prosciutto, grilled octopus salad, sun-dried tomato gnocchi and Bruno’s famous pizzas.