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| 12:00 AM | Sewing with NancyCosmopolitan Sewing, Part 1• Episode #2221 Combine rich fabrics and flip and sew techniques to create wearable art that has sophistication and style. Nancy and designer Lorraine Torrence demonstrate flip and sew piecing, stitching fabric sections onto a muslin foundation. After detailing that technique they illustrate options including diagonal piecing, using strip sets, adding a vertical insert, and incorporating clip art fabric. |
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| 12:30 AM | One Stroke Painting with Donna Dewberry - SeriesParty Cakes & Cookies• Episode #508 Donna decorates party cakes and cookies with a vine, rosebuds, wisteria and butterflies using edible food colorants. |
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| 01:00 AM | Simply MingWasabi/Avocado• Episode #518 Wasabi and avocado, a mainstay of sushi rolls, are the East-West ingredients worked into Ming's recipes this week. In the kitchen, Ming shares recipes that reflect his former apprenticeship under a great Sushi master in Japan. First up - Ming prepares an enticing Scallop Yakitori with Wasabi-Avocado Dip. He also puts together an easy "All-In-One" dish, Flashed Salmon with Wasabi and Avocado, along with Wasabi-Avocado Ahi Tuna Dome. Finally, Jasper White, chef/owner of Jasper White's Summer Shack, visits the studio to make a delicious Kobe Beef and Lobster Tail with Fresh Wasabi Root, Garlic and Avocado. |
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| 01:30 AM | Lidia's ItalyHeavenly Baccala• Episode #225 Lidia brings Italy's ancient pursuit of cod to the kitchen, where she turns preserved salt cod into a creamy baked topping for polenta. The meal is rounded out with rice and pea soup and a sandy cake with whipped cream and berries. |
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| 02:00 AM | Great American Seafood Cook-Off• Episode # Fires blazed and seafood sizzled as New Orleans hosted the fifth annual Great American Seafood Cook-Off in August 2008. During the two-day competition, 15 chefs from 14 different states prepared their best dishes using the seafood indigenous to their state. Famed New Orleans chef John Besh, the winner of the 2004 competition and the 2006 James Beard Foundation's Best Chef of the Southeast, hosted the event. GREAT AMERICAN SEAFOOD COOK-OFF contains the most dramatic highlights from the event. Overcooked fish and other culinary calamities cause major stress for the contestants as they attempt to create a masterpiece in three hours. Chef John Currence, a Louisiana native, ultimately prevailed, taking home the top prize for his combination of Mississippi redfish courtboullion and seafood dirty rice. Other entries included Colorado striped bass panzanella by chef Paul Anders (Colorado), pan-roasted glazed rockfish with peas and carrots by chef Tafari Campbell (Maryland) and Texas gulf shrimp by chef Mark Holley (Texas). |
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| 02:30 AM | Joanne Weir's Cooking ClassGolden Gazpacho & Chicken Breasts with Relish• Episode #226 In this episode, Joanne helps her student Del develop his knife skills by teaching him to chop, mince, and dice vegetables and other ingredients for two of her specialties.Recipes: (1) GOLDEN GAZPACHO WITH GARLIC CROUTONS, (2) GRILLED CHICKEN BREASTS WITH SWEET CORN AND PEPPER RELISH.Student: Clodel "Del" Gosuico - Programmer.Wine Segment: Albarino from Spain with Master Sommelier Andrea Robinson. |
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| 03:00 AM | Rick Steves' EuropeNormandy: War-Torn Yet Full of Life• Episode #303 After exploring the half-timbered charm of Rouen, we reflect on Monet's lily ponds, peek in on local artisans, and set up an easel at Honfleur's harbor. We venture into composer Eric Satie's eccentric world and feast on the finest of Normandy cuisine. After pondering sacrifice and celebrating freedom on the D-Day beaches, we hike with pilgrims to the enchanted island abbey of Mont St. Michel. |
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| 03:30 AM | Classical DestinationsVienna• Episode #110 The last difficult years of Mozart's short life; Beethoven's tragic deafness; the glamorous but turbulent life of the great 'Waltz King', Johann Strauss the Younger - all these took place in Vienna. Niki exchanges her violin bow for a baton to conduct the Blue Danube with a virtual orchestra in the House of Music. |
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| 04:00 AM | P. Allen Smith's Garden HomeDazzling Daffodils• Episode #701 Allen showcases his new "Daffodil Hill" where each fall, thousands of new bulbs emerge from the fertile soil in a delightful show of cheery blooms. Viewers learn how to plant their own daffodil display. |
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| 04:30 AM | This Old HouseNew York City Project, Part 10• Episode #2826 With the Brooklyn brownstone nearly complete, master carpenter Norm Abram and host Kevin O'Connor arrive to find a bustling sidewalk with both sod and furniture being delivered. In the backyard, landscape contractor Roger Cook sees how the sod is being laid down while local builder Michael Streaman installs the last of the missing spindles at the base of the main staircase. Norm visits Mount Laurel, New Jersey, to see how the turnings were made by both a CNC lathe and with chisels by hand. Design correspondent Carole Freehauf shows Kevin the finished rental apartment on the top floor. The apartment has a casual monochromatic scheme that lets the woodwork take center stage and a stunning kitchen with period-inspired details and modern amenities. Homeowner Karen Shen shows Norm the completed master bedroom level, now accessible from within the owner's unit by a vintage spiral staircase. After a look at the backyard transformation, the crew gathers on the front stoop to celebrate the completion of the project and to congratulate Michael Streaman on a job well done. |
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| 05:00 AM | HometimeBasement Plaster• Episode #2223 Dean, Miriam and the HOMETIME crew finish the basement walls with an improvised plaster texture to match the original 1926 surfaces. |
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| 05:30 AM | Cultivating LifeMoss• Episode #301 Cultivating Life elevates moss off of the woodland floor. From Japanese style moss gardens and tropical mosses for indoor containers to an unconventional recipe for cooking with moss, moss leaves the horticultural world green with envy of its beauty. Plus moss-filled stone troughs fit for any garden. |
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| 06:00 AM | Lidia's ItalyRolling with Nonna Lisa• Episode #202 It's a taste of family history when Lidia visits Gaeta and spends time with Corrado's Nonna Lisa. There she learns the secrets to the perfect tiella - a cousin to deep dish pizza. Back in the kitchen, Tanya joins in to help recreate Nonna Lisa's tiella with escarole, olives and capers. Then for dessert, it's fried cream and an icy espresso frappe. |
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| 06:30 AM | Lidia's ItalySweet Napoli• Episode #203 Lidia experiences the art of puccinella and the art of pastry making in Naples. Back in the kitchen, Lidia whips up pizzelle- a perfect pastry pocket- stuffed with escarole and sausage. Then it's onto a classic Neapolitan dessert - the baba. And Grandma stops by to satisfy her sweet tooth. |
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| 07:00 AM | Lidia's ItalyVegetarian Rome• Episode #206 Lidia explores Rome through the eyes of a vegetarian, paying special attention to the wonderful produce and cheese that Roman cuisine has to offer. Back in the kitchen, it's an all vegetarian menu of roasted potatoes with small artichokes, braised large artichokes with pecorino, and perciatelli- a long, tubular pasta- with artichokes braised in tomato sauce. |
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| 07:30 AM | Lidia's ItalySausage Alla Romana• Episode #209 Lidia visits the bustling city of Rome where she shops for some of its most well-known ingredients. Back in the kitchen, it's a Roman inspired menu of sausage with fennel and olives, and a ricotta cake which Lidia makes with the help of granddaughters Olivia and Julia. |
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| 08:00 AM | Lidia's ItalyEggplant and Tuna Alla Siciliana• Episode #210 It's a trip to Sicily, where the old ways of both fishing...and puppetry have been preserved. Back in the kitchen, Lidia is joined by Joe to make three dishes representative of the flavors and colors of Sicily: smothered eggplant and summer vegetables, grilled tuna with oregano, and ziti with tomatoes, eggplant, and salted ricotta. |
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| 08:30 AM | Lidia's ItalySicilian Street Food• Episode #211 Lidia hits the streets of Palermo to taste the some of Sicily's classic street food. Back in the kitchen, Palermo-native, Chef Fortunato Nicotra, is on hand to help Lidia prepare grouper matalotta-style and panelle - a fried chickpea polenta. |
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| 09:00 AM | Lidia's ItalyStack Those Cannoli• Episode #212 Joe gives a lesson in the art of the aperitivo in Italy. And back in the kitchen, Lidia is cooking up fettuccine and swordfish and a cannoli napoleon with special guest Grandma. |
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| 09:30 AM | Lidia's ItalyRisotto Fresh and Green• Episode #214 Lidia ventures to Friuli to learn the basics of montasio cheese making. And back in the kitchen she'll use that cheese to make a special breakfast frico with guest chef Cody Hogan. Lidia rounds out the menu with a simple risotto with spinach and tangy skillet turnips with potatoes. |
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| 10:00 AM | Lidia's ItalyTo Crumb Or Not to Crumb• Episode #215 Lidia travels to Treviso to learn of the city's two treasures: their beautiful architecture and their prized produce- radicchio. Back in the kitchen, Lidia is joined by Chef Mark Ladner of Del Posto, where they indulge in risotto with radicchio and a peach tart with cocoa almond crust. |
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| 10:30 AM | Lidia's ItalyThe Best Focaccia Ever• Episode #217 It's time to bake with Lidia! In Altamura, Lidia shows the traditional methods of bread making. Then back in the kitchen, Lidia is joined by three bakers in training- her grandsons, Lorenzo, Miles and Ethan. Together they make personalized focaccia with toppings like onions and tomatoes and mozzarella and basil. Then Lidia puts together sweet treat - caramelized almond wafers. |
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| 11:00 AM | Lidia's ItalyIstrian Seafood Mix• Episode #219 It's an adventure on the Adriatic, when Joe gives a guided tour of the fishing boats and markets of Trieste. Back in the kitchen, Lidia cooks up a menu typical of her hometown: asparagus and rice soup, Istrian mixed seafood stew, and quince soup. And special guest Grandma stops by to drink and sing. |
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| 11:30 AM | Lidia's ItalyStretch, Stuff, and Roll• Episode #223 It's a return to Lidia's roots when we visit San Saba, the family's ancestral family home in Pula. Back in the kitchen, Lidia is joined by Grandma for a menu of old favorites with Nonna Erminia's farina gnocchi and apple strudel with caramelized walnuts. |
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| 12:00 PM | Lidia's ItalyRolling with Nonna Lisa• Episode #202 It's a taste of family history when Lidia visits Gaeta and spends time with Corrado's Nonna Lisa. There she learns the secrets to the perfect tiella - a cousin to deep dish pizza. Back in the kitchen, Tanya joins in to help recreate Nonna Lisa's tiella with escarole, olives and capers. Then for dessert, it's fried cream and an icy espresso frappe. |
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| 12:30 PM | Lidia's ItalySweet Napoli• Episode #203 Lidia experiences the art of puccinella and the art of pastry making in Naples. Back in the kitchen, Lidia whips up pizzelle- a perfect pastry pocket- stuffed with escarole and sausage. Then it's onto a classic Neapolitan dessert - the baba. And Grandma stops by to satisfy her sweet tooth. |
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| 01:00 PM | Lidia's ItalyVegetarian Rome• Episode #206 Lidia explores Rome through the eyes of a vegetarian, paying special attention to the wonderful produce and cheese that Roman cuisine has to offer. Back in the kitchen, it's an all vegetarian menu of roasted potatoes with small artichokes, braised large artichokes with pecorino, and perciatelli- a long, tubular pasta- with artichokes braised in tomato sauce. |
| |
| 01:30 PM | Lidia's ItalySausage Alla Romana• Episode #209 Lidia visits the bustling city of Rome where she shops for some of its most well-known ingredients. Back in the kitchen, it's a Roman inspired menu of sausage with fennel and olives, and a ricotta cake which Lidia makes with the help of granddaughters Olivia and Julia. |
| |
| 02:00 PM | Lidia's ItalyEggplant and Tuna Alla Siciliana• Episode #210 It's a trip to Sicily, where the old ways of both fishing...and puppetry have been preserved. Back in the kitchen, Lidia is joined by Joe to make three dishes representative of the flavors and colors of Sicily: smothered eggplant and summer vegetables, grilled tuna with oregano, and ziti with tomatoes, eggplant, and salted ricotta. |
| |
| 02:30 PM | Lidia's ItalySicilian Street Food• Episode #211 Lidia hits the streets of Palermo to taste the some of Sicily's classic street food. Back in the kitchen, Palermo-native, Chef Fortunato Nicotra, is on hand to help Lidia prepare grouper matalotta-style and panelle - a fried chickpea polenta. |
| |
| 03:00 PM | Lidia's ItalyStack Those Cannoli• Episode #212 Joe gives a lesson in the art of the aperitivo in Italy. And back in the kitchen, Lidia is cooking up fettuccine and swordfish and a cannoli napoleon with special guest Grandma. |
| |
| 03:30 PM | Lidia's ItalyRisotto Fresh and Green• Episode #214 Lidia ventures to Friuli to learn the basics of montasio cheese making. And back in the kitchen she'll use that cheese to make a special breakfast frico with guest chef Cody Hogan. Lidia rounds out the menu with a simple risotto with spinach and tangy skillet turnips with potatoes. |
| |
| 04:00 PM | Lidia's ItalyTo Crumb Or Not to Crumb• Episode #215 Lidia travels to Treviso to learn of the city's two treasures: their beautiful architecture and their prized produce- radicchio. Back in the kitchen, Lidia is joined by Chef Mark Ladner of Del Posto, where they indulge in risotto with radicchio and a peach tart with cocoa almond crust. |
| |
| 04:30 PM | Lidia's ItalyThe Best Focaccia Ever• Episode #217 It's time to bake with Lidia! In Altamura, Lidia shows the traditional methods of bread making. Then back in the kitchen, Lidia is joined by three bakers in training- her grandsons, Lorenzo, Miles and Ethan. Together they make personalized focaccia with toppings like onions and tomatoes and mozzarella and basil. Then Lidia puts together sweet treat - caramelized almond wafers. |
| |
| 05:00 PM | Lidia's ItalyIstrian Seafood Mix• Episode #219 It's an adventure on the Adriatic, when Joe gives a guided tour of the fishing boats and markets of Trieste. Back in the kitchen, Lidia cooks up a menu typical of her hometown: asparagus and rice soup, Istrian mixed seafood stew, and quince soup. And special guest Grandma stops by to drink and sing. |
| |
| 05:30 PM | Lidia's ItalyStretch, Stuff, and Roll• Episode #223 It's a return to Lidia's roots when we visit San Saba, the family's ancestral family home in Pula. Back in the kitchen, Lidia is joined by Grandma for a menu of old favorites with Nonna Erminia's farina gnocchi and apple strudel with caramelized walnuts. |
| |
| 06:00 PM | Lidia's ItalyRolling with Nonna Lisa• Episode #202 It's a taste of family history when Lidia visits Gaeta and spends time with Corrado's Nonna Lisa. There she learns the secrets to the perfect tiella - a cousin to deep dish pizza. Back in the kitchen, Tanya joins in to help recreate Nonna Lisa's tiella with escarole, olives and capers. Then for dessert, it's fried cream and an icy espresso frappe. |
| |
| 06:30 PM | Lidia's ItalySweet Napoli• Episode #203 Lidia experiences the art of puccinella and the art of pastry making in Naples. Back in the kitchen, Lidia whips up pizzelle- a perfect pastry pocket- stuffed with escarole and sausage. Then it's onto a classic Neapolitan dessert - the baba. And Grandma stops by to satisfy her sweet tooth. |
| |
| 07:00 PM | Lidia's ItalyVegetarian Rome• Episode #206 Lidia explores Rome through the eyes of a vegetarian, paying special attention to the wonderful produce and cheese that Roman cuisine has to offer. Back in the kitchen, it's an all vegetarian menu of roasted potatoes with small artichokes, braised large artichokes with pecorino, and perciatelli- a long, tubular pasta- with artichokes braised in tomato sauce. |
| |
| 07:30 PM | Lidia's ItalySausage Alla Romana• Episode #209 Lidia visits the bustling city of Rome where she shops for some of its most well-known ingredients. Back in the kitchen, it's a Roman inspired menu of sausage with fennel and olives, and a ricotta cake which Lidia makes with the help of granddaughters Olivia and Julia. |
| |
| 08:00 PM | Lidia's ItalyEggplant and Tuna Alla Siciliana• Episode #210 It's a trip to Sicily, where the old ways of both fishing...and puppetry have been preserved. Back in the kitchen, Lidia is joined by Joe to make three dishes representative of the flavors and colors of Sicily: smothered eggplant and summer vegetables, grilled tuna with oregano, and ziti with tomatoes, eggplant, and salted ricotta. |
| |
| 08:30 PM | Lidia's ItalySicilian Street Food• Episode #211 Lidia hits the streets of Palermo to taste the some of Sicily's classic street food. Back in the kitchen, Palermo-native, Chef Fortunato Nicotra, is on hand to help Lidia prepare grouper matalotta-style and panelle - a fried chickpea polenta. |
| |
| 09:00 PM | Lidia's ItalyStack Those Cannoli• Episode #212 Joe gives a lesson in the art of the aperitivo in Italy. And back in the kitchen, Lidia is cooking up fettuccine and swordfish and a cannoli napoleon with special guest Grandma. |
| |
| 09:30 PM | Lidia's ItalyRisotto Fresh and Green• Episode #214 Lidia ventures to Friuli to learn the basics of montasio cheese making. And back in the kitchen she'll use that cheese to make a special breakfast frico with guest chef Cody Hogan. Lidia rounds out the menu with a simple risotto with spinach and tangy skillet turnips with potatoes. |
| |
| 10:00 PM | Lidia's ItalyTo Crumb Or Not to Crumb• Episode #215 Lidia travels to Treviso to learn of the city's two treasures: their beautiful architecture and their prized produce- radicchio. Back in the kitchen, Lidia is joined by Chef Mark Ladner of Del Posto, where they indulge in risotto with radicchio and a peach tart with cocoa almond crust. |
| |
| 10:30 PM | Lidia's ItalyThe Best Focaccia Ever• Episode #217 It's time to bake with Lidia! In Altamura, Lidia shows the traditional methods of bread making. Then back in the kitchen, Lidia is joined by three bakers in training- her grandsons, Lorenzo, Miles and Ethan. Together they make personalized focaccia with toppings like onions and tomatoes and mozzarella and basil. Then Lidia puts together sweet treat - caramelized almond wafers. |
| |
| 11:00 PM | Lidia's ItalyIstrian Seafood Mix• Episode #219 It's an adventure on the Adriatic, when Joe gives a guided tour of the fishing boats and markets of Trieste. Back in the kitchen, Lidia cooks up a menu typical of her hometown: asparagus and rice soup, Istrian mixed seafood stew, and quince soup. And special guest Grandma stops by to drink and sing. |
| |
| 11:30 PM | Lidia's ItalyStretch, Stuff, and Roll• Episode #223 It's a return to Lidia's roots when we visit San Saba, the family's ancestral family home in Pula. Back in the kitchen, Lidia is joined by Grandma for a menu of old favorites with Nonna Erminia's farina gnocchi and apple strudel with caramelized walnuts. |
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