Dining with the Chef

DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home.

Glenn Zaleski: Fellowship

Ever overcook a dish? The end result is usually dry and wilted. How about undercooking? Has one of your meals ever succumbed to that fate? If it has, you’ve probably been disappointed by the raw and shapeless dish sitting before you.

Celebrate Presidents Day with trips to historical sites

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For the Oscars, try a Champagne cocktail that’s dressed up

This Feb. 2, 2017 photo provided by The Culinary Institute of America shows a Red Carpet Royal cocktail in Hyde Park, N.Y. This drink is from a recipe by the CIA. This Feb. 2, 2017 photo provided by The Culinary Institute of America shows a Red Carpet Royal cocktail in Hyde Park, N.Y. This drink is from a recipe by the CIA.

We’re no cheats: MKR pair blast back

On My Kitchen Rules – Josh and Amy’s Fish and Chips causes Alyse to run to the bathroom to vomit. CREDIT: Channel 7 The Queensland couple were called out by judge Pete Evans for using a jar of store-bought curry paste in their Birdcage instant restaurant on the Channel 7 cooking show .

Squash almighty: Get to know the bounty of winter squash

Squash almighty: Get to know the bounty of winter squash Winter farmers’ markets in our area are teeming with squash, still, months after the fall harvest. Check out this story on cincinnati.com: http://cin.ci/2kSAOhD Winter farmers’ markets in our area are teeming with squash, still, months after the fall harvest.

Honda Serving Up Food For Super Bowl Weekend

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Bruschetta, 3 ways, for a satisfying main dish

This Sunday, May 22, 2016 photo, shows salmon salad in a jar, left, next to the white bean salad and chopped greek salad on grilled bread in New York. This recipe spells out three different toppings, all vaguely Mediterranean: a white bean salad with fresh fennel thickened with mashed beans so that the filling sticks to the bread; smoked salmon rillettes, finely-chopped salmon flavored with capers, lemon and fresh herbs and bound with sour cream; and a chopped Greek salad.

Taste of History

A TASTE OF HISTORY is a TV cooking series that explores America’s culinary beginnings from the Birthplace of American Cuisine. This innovative series brings America’s history to life and makes it vibrant as we step back in time and get to know the founders of our country through the food they ate and the recipes they prepared.

Guy’s Beer-Can Chicken Dinner

In times when comfort food is the best medicine, Guy’s renditions of these classic dishes will console and certainly satisfy you. Make this pot of gumbo to warm your family on a chilly day.

Former St. Louisan bakes up an acclaimed cookbook

When he was a child, Irvin Lin’s favorite dish at St. Louis’ Ted Drewes was an apple pie concrete, which had an entire slice of apple pie mixed into the frozen custard. Now, in his first cookbook, “Marbled, Swirled and Layered,” Lin honors that treat with a dessert inspired by it, Blueberry Crisp Buttermilk Ice Cream.

Free Range on Food

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