Latest from NHPBS Food
Sharing Our Heritage Through Recipes
Return to the
NHPBS Food
Main Page
Watch Online
Barcelona: Gaudi, Gin and Gambas
Sara joins food journalist Matt Goulding to mix the city's favorite drink.
TV Schedule
-
embrace the new
Lidia's Kitchen
Sunday, 11/10 at 3:00 P.M. on CREATE -
worth celebrating
Lidia's Kitchen
Sunday, 11/10 at 3:30 P.M. on CREATE -
the dinner dance
Lidia's Kitchen
Sunday, 11/10 at 4:00 P.M. on CREATE -
fuel the soul
Lidia's Kitchen
Sunday, 11/10 at 4:30 P.M. on CREATE -
pound cake
Simply Ming
Sunday, 11/10 at 5:30 P.M. on CREATE -
the dodecanese for dinner
My Greek Table with Diane Kochilas
Sunday, 11/10 at 6:00 P.M. on CREATE -
grilled chicken, two ways
Cook's Country
Sunday, 11/10 at 7:30 P.M. on CREATE -
a spoonful of love
The Great American Recipe
Sunday, 11/10 at 8:00 P.M. on CREATE
Catalon Soul Food
A wild food tour of Barcelona kicks off Sara's discovery of Catalon foods.
UNDER THE ACROPOLIS
Fish is on the menu when Sara joins Greek Chef Maria Loi in a harbor near Athens
Olive Mallorca: A Wood Fired Feast
Sara and local chef Joan Abrams in Mallorca to cook over an open fire.
A TASTE OF TUNISIA AND TURKEY
Sara starts a food tour of Tunisia at a tea house with chef and food historian Malek Labidi
Shrimp: Santorini to Vancouver
Sara joins local chef Christos Tyrantasyllopoulos to make three famous Greek dishes.
Feed the Connection
Cook with me my Cuttlefish Salad, Sausage Penne with Ricotta & Cheesy Chicken Rollatini
Cook to Reminisce
Cook with me my Fuzi with Chicken Ragu, an Orange Spritz and St. Joseph's Zeppole.
Make Traditions
Cook with me my Marinara, Kale Salad with Avocado and Pistachios & Farina Gnocchi
Growing up Lidia
Cook with me my Prosciutto and Onion Frittata, Vegetable Polpette & Mushroom Ragù Polenta
Pull up a Chair
Cook with me my Manilla Clams Triestina, Warm Escarole Salad and Chicken Scaloppine.
You're Invited
Cook with me my Beef Rollatini, Crispy Cauliflower and Rum Raisin Semifreddo.
From the Indigenous Pantry
Cider-Braised Turkey, Grilled Sweet Potatoes with Maple Chile Crisp; visit to Minneapolis
Spiced Chicken Dinners
Kombdi, Jira Ghalun (Cumin-Scented Chicken), Hot-Honey Chicken; tasting of honey
A Bold Brunch
Brunch Burgers, Browned Butter Chocolate Chunk Muffins; review of cooking sprays
Southwestern Vegetarian Fare
Vegetarian Chili, Jalepeño-Cheddar Scones; tasting of Kansas-City Style Barbecue Sauce
Everything but the Turkey
Green Bean Casserole, Make-Ahead Mashed Potatoes, Fireside and New Englander Cocktails
Savory Pies
Julia makes Cast Iron Chicken Pot Pie, Joe makes Fisherman's Pie; science of eggplant
Easy Chicken Dinners
Skillet-Roasted Chicken Breasts, Braised Chicken Thighs with Fennel; vegan chicken nuggets
Breakfast for a Crowd
Breakfast Taco Board, Deluxe Blueberry Pancakes; stand mixers review
The Magic of Mata Ortiz
Pati visits the village of Mata Ortiz to learn about the exquisite pottery it's known for.
Hidden Guachochi
Pati has a traditional meal with Rarámuri community leaders and visits a sustainable ranch.
Chihuahua's Cheesiest Cheese
Pati explores Mennonite culture in Chihuahua and their famous Mennonite cheese.
The Noodle Show
Japchae (Korean Noodles with Vegetables and Beef), Beef Ho Fun; vinegar roundup
Mexican American Comfort Food
Quesabirria Tacos, Sopa Seca; a visit to Tucson; history of Birria in the United States
Chicken on the Grill
Peruvian Pollo a la Brasa, Malaysian Grilled Chicken Satay; countertop ice maker review
Pork and Apples
Spice-Rubbed Pork Roast en Cocotte, Double-Apple Bread Pudding; chocolate cake mixes
Fall Bounty
Pot Roast with Root Vegetables, Salted Caramel Apple Pie; all about cooking with apples
America's Test Kitchen Celebrates 25 Years
Celebrate the food, science, ingenuity and fun of 25 years of America's Test Kitchen.
Unexpected Beef and Potatoes
Smoked Prime Rib, Torn Potato Salad with Toasted Garlic and Herb Dressing; Grill Gloves
Inspired by Japanese Immigrants
Seattle Chicken Teriyaki, Miso Black Cod; a visit to Seattle; the story of Chef Nobu
North Carolina Barbecue
North Carolina Barbecue Pork, Lemonade with Honey; our recommended Fire Pits for Cooking
Italy's Forgotten Pastas
Milk Street learns lesser-known pasta recipes that are anything but forgettable.
Blender Cakes
Learn how to bake three show-stopping cakes that all utilize a blender to make the batter.
Milk Street Thanksgiving
Milk Street celebrates Thanksgiving with fresh takes on turkey, potatoes and pie.
In Search of Cacio e Pepe
Milk Street heads to Italy to search for the perfect cacio e pepe recipe.
The Spice Kitchen
Spice up your cooking with recipes featuring spice blends from around the world.
The Real Chicken Kyiv
Milk Street travels to Ukraine to learn the history of chicken Kyiv and borsch.
Symphony of Flavors
Pati meets the first world-famous Rarámuri pianist and learns ancient Chihuahuan cooking.
Canyon Cuisine
Pati learns running is a way of life for the Rarámuri and tries foods that fuel them.
Cowboy Life
Pati saddles up for an exhilarating ride into Chihuahua's ranch and rodeo life.
Paquimé & Pecans
Pati visits a haven of Chihuahuan culture and learns what makes their pecans so delicious.
Swinging Spirits
Pati explores Juárez's Prohibition-era legacy and two icons - the margarita and burritos.
Revolutionary Bites
Pati experiences preserved foods that sustained people during the Mexican Revolution.
Oh, Spicy!
Variety is the spice of life. Nothing stimulates like hot spice, from ginger to chilies.
The Life of the Party
Beans may be humble but when it comes to your heart, there is no bigger superstar.
Vegetable Love Affair
1 in 10 Americans eat recommended servings of vegetables; I have my work cut out for me.
How the Past Informs the Future
Can our ancestral past help us move into the future? Let's see how our ancestors evolved.
Tradition
Italians love tradition, the foundation to build on wisdom. Today, we'll visit Altamura.
