Thanksgiving is not only about Turkey,and Pennsylvannia Dutch Country does it with a twist. Chicken Roast w/Giblet Gravy; Cranberry Salad; Potato Buns and Apple Pie.
Jamie's had builders next door for months and wants them to get a move on as he's fed up with the noise. So he decides to bribe them by cooking them a roast lunch. He's doing a roast chicken but it's the often neglected winter vegetables that Jamie's transforming into mouthwatering dishes perfect for the holidays.
France is a culinary wonder. Take a tour of the country with Emeril's classic menu. Recipes include: Lillet Spritzer, Classic Celery Root Remoulade, Quiche Lorraine, Roast Chicken with Truffles, Gateau Bretonne
20 Minute Meals. The fast path from fridge to family, Sara shows you several super quick dinner solutions. BBQ Chicken Pizza; Southwestern Pierogies; Tuna Tacos; Roast Beef Wraps; Salad Nicoise; 'Nut Crackers'; Easy Strawberry Turnovers
Emeril presents some tasty dishes utilizing fresh herbs. Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette; Foccocia with Savory and Olives; Tarragon Chicken Salad; Cilantro-Avacado Potato Salad; Mint Julep Sorbet
Visit the James Beard Foundation's kitchen and learn how to roast the perfect chicken, Jim Beard-style. Plus, visit a kitchen in Mill Valley, CA, that's as much about what's outside as it is in.
Families from all over the country join with Emeril to share their favorite original recipes. Creative and unusual but definitely delicious. Pizza on a stick, Jalapeno Spring Rolls, Grandpa Ray's Bacon Buns, Roast Chicken and Gremolata Butter.
Guest Linda Gassenheimer joins Sara to prepare tasty and quick meals that are high in flavor. Recipes: Shrimp Scampi with Roasted Asparagus; Ranchero Burrito with Bran Cereal; Waldorf Salad with Roast Beef Sandwich;Chicken Parmesan, Pasta and Broccoli.
Jamie entertains his two young cousins with a day out at the British seaside. He packs a picnic basket with "Fantastic" Roast Chicken, Moroccan Chickpea Flatbread with Marinated Couscous and Grilled Vegetable Salad, and refreshing smoothies for dessert.
In Pantelleria, Wolfgang prepares a unique Couscous de Pesce in a local restaurant. Back at home, he infuses those flavors with fresh Sea Bass with Lemon and Caper Sauce and Roast Chicken Breast with Sweet Wine Sauce served with Pearl Couscous.