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Showing 3,691 - 3700 of 5,138 results for french
French Bungalow Kitchen/Architect's Experimental Kitchen
Episode
| From:
Ultimate Kitchens
Travel to Portland, Oregon, to tour a kitchen that achieves a rustic French style with crackle-finish tiles and a copper prep sink. Also, visit an architect and wife in MIll Valley, CA, whose remodeled kitchen is filled with experimental but functional ideas.
DC: French Embassy vs. American Diners
Episode
| From:
Food Fight
It's a Franco-American Food War! Food Fight matches up chefs from The French Embassy with some all-American diner cooks facing off at the Willard in DC using their skills on Rockfish. With $20 and 2 hours who stay tuned to see who will prevail!
Hors D'oeuvres
Episode
| From:
Alex's Day Off
Today, Alex is all about the little bites: hors d'oeuvres. She starts with pork spare ribs just glazed with a gooey soy and vinegar sauce that create the kind of finger licking you just need a million napkins for. Next, Chinese noodles mixed with a tangy dressing and topped with vibrant scallions. Alex calls this next dish her "oceanic french fry" -- fried squid and topped with a tangy lemon sauce. Plus, tender spears of asparagus blanched and tossed with sesame oil and sesame seeds. It's nutty, earthy, crunchy, and fresh.
Souperman
Episode
| From:
Carnival Eats
Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey French Onion Soup'r Stick. The Wisconsin Hot Chicken Bomb is a local variation on fried chicken, and the state's signature cocktail is transformed into the Deep-Fried Old Fashioned dessert. Then Noah is off to Goshen, Ind., for the Elkhart County 4-H Fair. One of the prettiest fairgrounds in Indiana, it's also home to an iconic Indy Burger, a new take on the funnel cake and the mysteriously delicious Dark and Minty.
Culinary School Classics
Episode
| From:
Boy Meets Grill
Today Bobby’s going back to school. After visiting his old alma mater, the French Culinary Institute, and checking in on a few classes there, he’ll take a couple of students back to his kitchen to make culinary school classics like Chicken Chasseur and Gratin Dauphinois. These dishes may sound over-the-top, but they’re actually simple enough to make every day. Along the way, you and the students will learn a few kitchen tricks that they don’t teach in cooking school.
Dirty, Crunchy, Sticky and Veggie
Episode
| From:
Diners, Drive-Ins and Dives
This trip, Guy Fieri's divin' into a smorgasbord of texture and flavor! A BBQ bistro in Sherman Oaks, Calif., is cookin' up eclectic riffs on the classics like sticky ribs with a Korean twist and the-bomb brisket noodles. There's an upscale diner from a husband-and-wife team in Cincinnati, doctoring up a dirty French burger with mouthwatering mornay sauce and platin' top-notch chili crunch chicken nuggets. And in Austin, Texas, a funky veggie-forward spot is firin' up from-scratch vegan patties with a chipotle pesto punch, plus a primo pasta margarita.
Comfort Food
Episode
| From:
Ayesha's Home Kitchen
Ayesha Curry is putting a grown-up twist on some childhood favorite foods for game night with her sister, cousin and childhood best friend. Ayesha swaps a plain old hot dog for a sophisticated Grilled Bratwurst with Brie and Spiral Apple Slaw, and she puts a colorful spin on french fries with her Rainbow Fries with a Grainy Mustard Aioli. It's not a game night without some sweets, so Ayesha reinvents a campfire favorite with her S'mores Doughnuts and whips up Spiked Chocolate Malted Milkshakes to get the party going.
Teen Tournament: Part One
Episode
| From:
Chopped
For the first competition in the first ever Chopped Teen Tournament, four very talented young cooks compete for a chance to move on to the finale and win $25,000 and a culinary school scholarship. In the appetizer round, the cooks must work with lamb loin chops and kale chips. Perhaps surprisingly, the teen chefs seem less than happy to get French fries and cookies in the main course round. Then when the final two cooks open the dessert baskets to find a frozen treat, will they transform the ingredient into something new and delicious?
Not Your Grandma's
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri is looking for a spin on some classic family recipes. Maneet Chauhan makes Palak Paneer and a halwa-inspired Carrot Cake. Ming Tsai combines a Chinese favorite, pot stickers, with all-American cheesesteak then wows the crowd with his banana leaf-wrapped bass. Jonathan Waxman creates Polish Pierogis inspired by the French countryside, a wood-fired oven Roast Chicken and a Sidecar cocktail that'll drive you wild. Plus, Guy's son Hunter makes his ranch kitchen debut with Fish Tacos inspired by his Grandma Mimi and Tortilla Chips with his own Salsa Roja.
