Chef Robert Irvine heads back to colonial times when he travels to historic Williamsburg, Virginia, where he has to prepare an 18th-century meal for food historians. Using only methods, tools and ingredients from the 1700s, will Robert be able to complete his task or will it be Dinner: Impossible?
Recipes in This Episode
- Chicken Fricassee with Morels
- Duck Breast with Berry Sauce
- Garden Salad with Apple Cider Vinaigrette
- Hog's Trotters and Ears
- Mutton Stew
- Pan-Seared Rockfish with Lemon Beurre Blanc
- Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote
- Rabbit Stew
- Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus
- Roasted Sweet Potatoes and Wilted Spinach
- Rump Steaks Braised with Mushrooms and Onions and Porter Sauce
- Salted Cod Ceviche
- Stuffed Sweetbreads
- Turkey Breast with Oyster Stuffing
Chicken on a Dime
Paula's Best Dishes
Conscious Cooking
Barbecue Secrets
Cooking for Kids
10 Ways to Measure Perfect Portion Sizes
Healthy Fall Recipes
Salad Recipe Collection
Easy Weeknight Dinner Recipes
Simple, Satisfying Snacks
