My mother is from The Netherlands, and this dish was one that she made during the winter. And there are other versions of Stomppot - sauerkraut, carrots, etc. Maybe all the biking works off this hearty recipe? Always my favorite and it has such great memories of my Mom and our Dutch family.
Sara goes to Arkansas to make Catfish and Rice balls with a local farmer.
Two meals morph into four for easy weeknight cooking.
In Valencia, Spain, a showstopping Paella made over an open flame.
Easy, foolproof fish recipes.
Holiday showstopping dishes for everyone: vegetarians and meat-lovers alike.
Lidia cooks Focaccia di Recco, Pecorino & Pear Salad and Rigatoni with Sausage & Cabbage.
Lidia cooks Four Cheese Baked Macaroni, Spritzes, and Spicy Vinegar Ribs & Potatoes!
Lidia cooks up an Italian Cheeseboard, Skillet Sausage & Peppers and St. Joseph's Zeppole.
Lidia cooks a Grilled Vegetable Salad, Spicy Lobster Linguine and eats lobster with Ethan.
Let's celebrate the Lidia way with Winter Panzanella, a Crespelle Bar, and Farina Gnocchi.
Lidia cooks up a Kale Salad with Avocado & Pistachios & Cheesy Baked Chicken Wings.
Let's celebrate the Lidia way with Winter Panzanella, a Crespelle Bar, and Farina Gnocchi!
Lidia cooks a Dandelion & Chickpea Salad and One-Pan Chicken & Eggplant Parmigiana.
Lidia cooks a Radicchio Apple Salad with Cheese Toast and Skillet Ricotta Mini-Meatloaf.
Lidia cooks Squash Cannellini Toast, Balsamic Strawberries and Sauced Spaghetti Squash.
Bold Spoon Creamery's Rachel Burns left finance to pursue a passion for ice cream.
MO Hives installs apiaries in vacant lots and creates green STEM opportunities for youth.
By looking to the past, the family at Hildebrand Farms Dairy ensures the farm's future.
At Dale Hollow Winery, a young couple is focused on making regional wines in the Ozarks.
At Homie Hospitality, wood-fired feasts feature the bounty grown outside the kitchen door.
At Triple J Shrimp, saltwater shrimp are raised sustainably 1000s of miles from the ocean.
Two recipes elevated by melty cheese: French Onion Soup Burger and Alsatian Onion Pie.
Sara's on the pizza trail in Naples, Italy, where pizza was born.
Sara kicks off a visit to Rome with a street food tour led by American Ex Pat Katie Parla.
A food shopping tour in Rome's hip Trastevere area ends with a delicious vegetarian pizza.
Sara goes to the source for parmesan cheese, prosciutto di parma and local tomatoes.
Pati learns more about Mayan communities on a trip to a cenote with activist Zoila Cen.
Pati experiences the legacy of YucatÃ¡nâ€™s henequÃ©n industry and a famous egg dish in Motul.
Pati discovers YucatÃ¡n's â€œleague of their ownâ€ when she meets the Amazonas softball team.
Pati visits the pink lakes where YucatÃ¡n's unique Las Coloradas salt is produced.
In Tekit, Pati meets a father and son who both chose to pursue their own path.
Pati tries different versions of YucatÃ¡n's signature smoked meat Carne Ahumada in TemozÃ³n.
Pati learns the basics of recados, handmade seasoning pastes that flavor Yucatecan foods.
Pati visits Chef Wilson Alonzo in his hometown of HalachÃ³ to prepare Cochinita Pibil.
Pati explores the vibrant streets of YucatÃ¡nâ€™s capital, MÃ©rida, in search of its flavors.
In the town of ManÃ, Pati learns about something sacred to the Mayans - bees and honey.
Learn how to amp up your roasted chicken.
The Milk Street Cooks prepare recipes for delicious weeknight meals with a skillet.
This episode is a carnivore's delight, as we spotlight our favorite meat-centered dishes.
Christopher Kimball travels to seaside Jalisco to learn from some local chefs.
We make three noodle dishes that might become your new favorite weeknight dinner.
We turn to the rustic side of Italian cuisine as inspiration for this episode.
Cook with what you have in your pantry!
This episode showcases a powerhouse ingredientâ€”miso!
In this episode, we travel to London to explore Indian flavors.
In this episode, we travel to Colombia for a delicious lesson in empanadas.
Learn baking from cookbook author and owner of Back in the Day Bakeryâ€”Cheryl Day!
This episode is all about one-pan meals!
In this episode, we look to the flavors of the Middle Eastern table.