The TV channel for cooking, arts & crafts, gardening, home improvement, and travel
Follow us
What's on This Week
What's on Now!
Chef John Besh's New Orleans
PLAYChef John Besh's world-class, award-winning cuisine springs from his deep roots in the rich food culture of South Louisiana.
Chef John Besh's New Orleans, pays tribute and celebrates the food he loved growing up on the bayous, refined during his years of study in the United States and Europe, and brought back to his native New Orleans, where his restaurants remain indelible parts of the culinary scene there. The series offers Big Easy classics along with contemporary dishes for a rich combination of cooking technique, food history and personal memories from the chef's childhood.
Each half-hour episode draws from Chef Besh's James Beard-nominated cookbook, My New Orleans: 200 of My Favorite Recipes and Stories from My Hometown. Featured dishes include: jalapeño cheese grits, green onion shrimp gravy, fried oyster salad, crawfish etouffee, Creole matzo ball soup, blood orange crème brulee, soft-shell shrimp with sweet chili sauce, trout almandine, Bourbon pecan pie, gnocchi with crab and truffle, pan-roasted lemonfish with ginger-pea risotto, grilled watermelon, tomato and goat cheese salad, quail gumbo and a brown butter fig tarte.
Distributed by: American Public Television (APT)
John Besh
Chef John Besh has been the recipient of numerous top industry accolades, including the James Beard Award for Best Chef of the Southeast, Food and Wine magazine’s “Top 10 Best Chefs in America,” Food Arts Silver Spoon Award and the Louisiana Restaurant Association’s ‘Restaurateur of the Year.’ Gourmet magazine rated restaurant August in it’s “America’s Top 50 Restaurants” twice.
#101 Jalapeno Cheese Grits, Slow-Cooked Grillades, and Brendan's Bread Pudding. |
#102 Buttermilk Fried Quail with Honey, Grandmother's Rabbit, and Bourbon Pecan Pie. |
#103 Biscuits, Oeufs au Plat and Green Onion Shrimp Gravy, and Ambrosia. |
#104 Warm Crawfish and Artichoke Salad, Ragout of Crawfish over Fresh Pasta, and Crawfish Pies. |
#105 Fried Oyster Salad, Beignets, and Red Beans and Rice. |
#106 Crawfish Etouffee, Citrus Pot du Creme, and Lavender Madeleines. |
#107 Pasta Milanese, Mudrica, and Stuffed Artichokes. |
#108 Slow-Cooked Baby Goat and Cauliflower and Crawfish Soup. |
#109 Creole Matzos Ball Soup, Passover Artichokes, and Blood Orange Creme Brulee. |
#110 Shrimp and Chicken Jambalaya, Jen's Wild Berry Cream Pie, and Blueberry Sorbet. |
#111 Shrimp Creole, Stuffed Shrimp, and Soft Shell Shrimp with Sweet Chile Sauce. |
#112 Black Eyed Peas, Smothered Cabbage, Beef Brisket with Horseradish, and Cornbread. |
#113 Chilled Tomato Soup with Tapenade, Trout Amandine, and Buttermilk Panna Cotta. |
#114 Chop Salad, Redfish Courtbouillon, and Strawberry Sorbet. |
#115 Fried Tomatoes and Aioli and Crab and Shrimp Stuffed Flounder. |
#116 Gnocchi with Crab and Truffle and Char-grilled Redfish with Corn and Ginger Salad. |
#117 Stuffed Crab Shells, Breaded Red Snapper with Shrimp, Fennel and Oranges, and Hollandaise Sauce. |
#118 White Squash and Shrimp Soup and Pan Roast Lemonfish with Ginger-pea Risotto. |
#119 Grilled Oysters with Garlic Butter, Busters and Grits, and Pain Perdue and Peach Jam. |
#120 Grilled Watermelon, Tomato and Goat Cheese Salad, Caldo, and Melon with Muscat Wine and Wild Berries. |
#121 Crab Maison, Chicken and Dumplings, and Peach Upside-Down Cake. |
#122 Quail Gumbo and Dewberry Streusel Pie. |
#123 Heirloom Tomatoes, Cheese and Ham Salad, Five-Minute Cherry Tomato Sauce, and Crab Stuffed Tomatoes. |
#124 Oyster Stew, Jaeqerschnitzel, and Pear Tart. |
#125 Shrimp Remoulade, Baked Oysters with Mushrooms, and Rice Calas. |
#126 Oyster Dressing, Cornbread and Crawfish Dressing, and Shrimp and Mirliton Dressing. |
Create interests
©2013 American Public Television, WNET & WGBH • All Rights Reserved • Terms of Use
The full regular schedule of Create will resume at 3 PM ET on Thu, July 5th. Thank you for your patience.