In the spirit of THE GREAT AMERICAN RECIPE, NHPBS is celebrating local and immigrant stories about how food connects us.
Send us your favorite family recipe!
A cattle ranch and a farm in Colorado provides ingredients for chefs.
Travel to Connecticut to meet three trailblazing female chefs.
The rich wilderness of Montana sets the scene for this weekâ€™s episode.
Host Alex Thomopoulos travels to the smallest state for some big flavor.
Pati stops by to two very different style Cantinas in Monterrey.
Pati learns how Monterrey is exploring farm-to-table efforts.
Sara makes spot prawn risotto in Vancouver and camarones enchilados in Miami.
Three cool recipes â€“ seafood gazpacho, watermelon screwdrivers and steak salad.
Holiday baking â€“ glazed pears with praline, sticky buns and chocolate cheesecake.
Sara travels to Turkey and Spain to learn new recipes for meatballs.
Fast and easy 6-ingredient meals.
Sara goes wild in Alaska with cedar planked salmon and foraged sea asparagus.
Chinese food favorites â€“ from Vancouver's Chinatown. Plus, egg rolls at home.
Sara breaks down Italian favorites with new ingredients.
In Season 11, Pati Jinich explores the flavors of the Mexican border state of Nuevo LeÃ³n.
Simply dine in with Lidia's Winter Panzanella and Mussels with Sausage & Potatoes.
Lidia treats us to a colorful Radicchio & Endive Salad and her Cheesy Stuffed Veal Chops.
Lidia serves up pasta two ways, Penne with Olive Pesto and Fusilli with Salami & Peppers.
Timing is everything with Lidia's Pork Chops, Ricotta Cookies & Cauliflower Tomato Soup.
Lidia reminisces with a Dandelion Chickpea Salad & Ricotta Frittata from her childhood.
Pull together an easy meal with Lidia's Cheese Plate, Plum Mostarda, and Carrot Salad.
Lidia shares her family's Pork Guazzetto with Beans and a new Apple Cranberry Crumble.
Try Lidia's winning dinners - Balsamic Chicken Stir-Fry & her Lemon Chicken Scaloppine.
Enjoy a light meal with Lidia's Broccoli & Cannellini Salad served with Rollatini of Sole.
Pati learns how to make traditional campechanas and rich conos de crema.
Pati tries the food at each Nuevo LeÃ³n pro soccer stadium with stars from each team.
The Garza family invites Pati and the whole community to help make Piloncillo.
Pati spends the day with Chef Hugo Guajardo.
Pati checks out Texas style BBQ in Mexico.
Pati connects with mountain climbers and top chefs in the Huasteca mountains.
Pati heads to two must-visit restaurants serving traditional stews.
This episode, we show you delicious stir fries for an ideal weeknight dinner.
This episode, we travel to Rome in search of authentic Fettuccine Alfredo.
We take inspiration from the Mexican table..
This episode, we showcase three satisfying salads.
In this episode, Milk Street puts vegetables center stage!
We travel to Italy in search of new pasta favorites.
Milk Street travels to Mexico City in search of tacos.
This episode is all about quick desserts, from cake to mousse and rice pudding!
We take inspiration from focaccia in Bari, Italy to make Pour in the Pan Pizza.
Milk Street travels to Morocco to learn about a traditional flatbread, Khobz.
Pati visits with Gualberto Elizondo, â€œWeber,â€ and chef Chuy Villareal of Cara De Vaca.
We head to Crete to learn classic Greek dishes, perfect for any meze spread.
Tater Tot Hotdish, Wisconsin Butter Burgers; Buckeye Candies; review of corn strippers.
Lard-Fried Chicken, Blueberry Biscuits; BLT Salad; tasting of regional potato chips.
Sinigang, Neorm Sach Moan; a visit to Oakland, CA.
Khao Man Gai, Pad Gra Prow; a visit to Portland, OR; history of holy basil.
Seafood Fra Diavolo, Salmon Piccata; Roasted Garlic-Parmesan Bread; grocery store tips.
Transylvania Goulash, heirloom beans, Shredded Swiss Chard Salad and Beans and Greens.