This Week's Episode

Hosted by Lynne Rossetto Kasper

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Daniel's Aioli - Daniel Boulud's Key 3, David Tanis on seaweed, Alice Medrich on desserts, Frank DeCaro plays Stump the Cook.

Eating Close to the Ground

 
 

Eating Close to the Ground

Corn and Haricots Verts in Lime Shallot Butter

Hobo Pack of Yuca, Corn, and Tomatoes

Eggplant and Tomato Hobo Pack with Lemon and Garlic

Wilted Escarole: A Thanksgiving Menu from Judy Rodgers

Scallion, Potato, and Herb Puree

Spring Carrots with Apricots and Pistachios

Watercress and Endive Salad with Pears, Blue Cheese and Orange-Beet Dressing

Celery Root and Apple Puree

Highway Patrol Succotash

Herbed Carrot and Leek Chunks, Oven-Steamed

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Top Recipes

Seaweed: It's not just for wrapping sushi

“In Japanese cooking you really want to get a sense of the texture of an ingredient, the color, the seasonality.”

Harris Salat