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Chef John Besh's New Orleans
Chef 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)
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.
Jalapeno Cheese Grits, Slow-Cooked Grillades, and Brendan's Bread Pudding.
Buttermilk Fried Quail with Honey, Grandmother's Rabbit, and Bourbon Pecan Pie.
Biscuits, Oeufs au Plat and Green Onion Shrimp Gravy, and Ambrosia.
Warm Crawfish and Artichoke Salad, Ragout of Crawfish over Fresh Pasta, and Crawfish Pies.
Fried Oyster Salad, Beignets, and Red Beans and Rice.
Crawfish Etouffee, Citrus Pot du Creme, and Lavender Madeleines.
Pasta Milanese, Mudrica, and Stuffed Artichokes.
Slow-Cooked Baby Goat and Cauliflower and Crawfish Soup.
Creole Matzos Ball Soup, Passover Artichokes, and Blood Orange Creme Brulee.
Shrimp and Chicken Jambalaya, Jen's Wild Berry Cream Pie, and Blueberry Sorbet.
Shrimp Creole, Stuffed Shrimp, and Soft Shell Shrimp with Sweet Chile Sauce.
Black Eyed Peas, Smothered Cabbage, Beef Brisket with Horseradish, and Cornbread.
Chilled Tomato Soup with Tapenade, Trout Amandine, and Buttermilk Panna Cotta.
Chop Salad, Redfish Courtbouillon, and Strawberry Sorbet.
Fried Tomatoes and Aioli and Crab and Shrimp Stuffed Flounder.
Gnocchi with Crab and Truffle and Char-grilled Redfish with Corn and Ginger Salad.
Stuffed Crab Shells, Breaded Red Snapper with Shrimp, Fennel and Oranges, and Hollandaise Sauce.
White Squash and Shrimp Soup and Pan Roast Lemonfish with Ginger-pea Risotto.
Grilled Oysters with Garlic Butter, Busters and Grits, and Pain Perdue and Peach Jam.
Grilled Watermelon, Tomato and Goat Cheese Salad, Caldo, and Melon with Muscat Wine and Wild Berries.
Crab Maison, Chicken and Dumplings, and Peach Upside-Down Cake.
Quail Gumbo and Dewberry Streusel Pie.
Heirloom Tomatoes, Cheese and Ham Salad, Five-Minute Cherry Tomato Sauce, and Crab Stuffed Tomatoes.
Oyster Stew, Jaeqerschnitzel, and Pear Tart.
Shrimp Remoulade, Baked Oysters with Mushrooms, and Rice Calas.
Oyster Dressing, Cornbread and Crawfish Dressing, and Shrimp and Mirliton Dressing.
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