Making dinner for friends? In this episode of Today’s Gourmet, Jacques Pepin prepares elegant and simple crowd-pleasers like coq au…
Jacques Pepin’s vegetable soup is made with hearty fall vegetables like yam and leek and uses crushed angel hair pasta…
Jacques Pepin walks us through a classic recipe from the French countryside: moules frite, or mussels with french fries. But…
Jacques Pepin shares his tips and tricks for preparing a moist succulent turkey (1:00) with mushroom stuffing (1:58). If you…
Carolina Shrimp and Urban Gourmet Farms Maitake Mushroom Shumai With Sweet Corn, Pickled Ginger and Vidalia Dashi, with Chef Sam…
Monday on the NewsHour, we examine the wider fallout from Kabul as Afghanistan falls to the Taliban, bringing a tragic…
Wednesday on the NewsHour, a look at President Joe Biden’s meeting with Vladimir Putin at a low point of relations…
A new book, “Finding Freedom in the Lost Kitchen,” details the trials and triumphs of the Maine restaurant that has…
From sushi and lobster rolls to oysters on-the-half-shell, Leslie Sbrocco’s highlighting our guests’ favorite spots for the Bay Area’s freshest…
“Vintage Winery” Nebraska’s wine industry has seen significant growth in the last decade and leading the way is James Arthur…
In Eastern Washington state, Joanne learns how one rural wine-making community honors breakfast. From simple bacon and eggs, to French…
Un-Wine’d host Tassie Pippert shows viewers how to prepare Beef Bourguignon, a French classic made with tender beef chuck, bacon,…