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Sezon 14
Yayınlanma tarihi
Eki 01, 2025
On the charming Greek island of Lesvos, I discover their legendary ouzo paired with regional mezzes at a local café, Café Mousiko, and hang out with my guest and Lesvos local, Marina
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On the charming Greek island of Lesvos, I discover their legendary ouzo paired with regional mezzes at a local café, Café Mousiko, and hang out with my guest and Lesvos local, Marina Leonidhopoulos. Then we head to her heritage kitchen to make a filo wrapped Zucchini, Feta and Herb Pie and a tasty White Bean and Red Onion Salad, both Greek favorites. On my new set I continue the Mediterranean theme with Spiced Lamb and Hummus Pita Pizzas, special because everyone at the table gets their own personal pizza.
Yayınlanma tarihi
Eki 08, 2025
In this episode I get to cook at a Sultan’s Palace in Istanbul with the palace chef, Alexis Atlamazoglu, who shows me how to make dishes, Salt Crusted Sea Bream, and Turkish Steamed Fish
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In this episode I get to cook at a Sultan’s Palace in Istanbul with the palace chef, Alexis Atlamazoglu, who shows me how to make dishes, Salt Crusted Sea Bream, and Turkish Steamed Fish with fish caught right out of the Bosporus in front of the palace. But first I take a boat ride on the Bosphorus with a Turkish food historian, Gamze Ineceli, to learn the history of Istanbul’s waterways. Later, on my new set, A cooking instructor, Katherine Kelly, teaches me how to make a Moroccan classic – Chicken Tagine with Three Sauces.
Yayınlanma tarihi
Eki 15, 2025
I take a winding tapas tour of Barcelona, from a historic nut roasting shop to an unmarked dive with a secret recipe for its viral mashed potato and meat delicacy, the Bomba. Then I
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I take a winding tapas tour of Barcelona, from a historic nut roasting shop to an unmarked dive with a secret recipe for its viral mashed potato and meat delicacy, the Bomba. Then I answer questions about Salt and Garlic with two guests on “Ask Sara.” Later – a guest from Lyon, Damien Lacroix, makes two dishes that show why it’s the culinary capital of France – Poulet au Vinaigre (Chicken in Vinegar Sauce) and Cervelle de Canut (a cheesy dip).
Yayınlanma tarihi
Eki 22, 2025
Near the Turkish ancient ruins of Ephesus, the most modern of chefs, Damla Ugurtas, shows me her grandmother’s recipe for Braised Lamb Shanks with Eggplant Tomatoes and Orzo at her
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Near the Turkish ancient ruins of Ephesus, the most modern of chefs, Damla Ugurtas, shows me her grandmother’s recipe for Braised Lamb Shanks with Eggplant Tomatoes and Orzo at her country inn and restaurant, Ciy, after a hearty breakfast, the Turkish way. Later, a trip to a farm on the Aegean Sea, run by teacher Hande Bozdogan, yields a delicious Quince Liqueur and a meal of fritters made with fresh picked pumpkin, and traditional Turkish grilled ground meat – Simit Kebabs. Finally, a chef-instructor, Kathryn Kelly, shows me how to make 10 Day Limoncello.
Yayınlanma tarihi
Eki 29, 2025
An Italian American home cook, Pasqua Laghezza, shows me how her family makes a simple, delicious Frittata back home in Puglia, paired with a Salad with Roasted Lemon Dressing. Then it’s
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An Italian American home cook, Pasqua Laghezza, shows me how her family makes a simple, delicious Frittata back home in Puglia, paired with a Salad with Roasted Lemon Dressing. Then it’s off to Rome for a street food tour with an American ex-pat, Katie Parla, who shares a secret place for a killer mortadella sandwich and Suppli, Roman deep fried rice balls. In the kitchen, we make three Roman pastas from one simple base – Gricia made with guanciale transforms into Amatriciana by adding tomatoes or Carbonara by adding eggs.
Yayınlanma tarihi
Kas 05, 2025
It’s all salmon all the time on this episode that starts way up North in Alaska, where I join a fish biologist to learn about salmon’s incredible migration. On my new set, I make a
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It’s all salmon all the time on this episode that starts way up North in Alaska, where I join a fish biologist to learn about salmon’s incredible migration. On my new set, I make a unique crumb crusted salmon with an old friend. It’s coated with the Italian poor man’s ‘cheese’ muddica, and we make a second dish with muddica – Sicilian Roasted Cauliflower Linguine. In Alaska, I join a tribal leader who demonstrates how Alaskan natives cooked salmon on cedar planks.
Yayınlanma tarihi
Kas 12, 2025
Tuna and caper pasta; quick bread; a woman determined to save the recipes of Italian grandmothers who make pasta by hand; a farm where three local products turn into a fast pasta with Parmesan, prosciutto and tomatoes.
Tuna and caper pasta; quick bread; a woman determined to save the recipes of Italian grandmothers who make pasta by hand; a farm where three local products turn into a fast pasta with Parmesan, prosciutto and tomatoes.
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