About the Show

Travel around the world as top chefs journey to their homelands to reveal the flavors, foods and cultural inspirations that influenced their cooking. Hosted by chefs, restaurateurs and cookbook authors, My Country, My Kitchen takes you to locations such as Vietnam, South India, China, southern France and even the American South, where we'll uncover local customs, traditions and foods that make these regions unique. Come celebrate and explore the diverse cultural and culinary customs that our world has to offer.

Most Popular Recipes

All My Country, My Kitchen Recipes

Wild Artichoke Tajine

Korean Style Barbecue Short Ribs

Braised Goose Feet with Black Mushrooms

Fresh Duck Liver Bruschetta

Five-Spice Duck

Poached Bamboo Shrimp

Green-lip Mussels, cooked with Saffron and Tomatoes

Ulrika's Mother's Meatballs

Coconut Chutney

Golden Squash Blossom Crema: Crema de Flores de Calabaza

Vietnamese "Pho" Rice Noodle Soup with Beef

Famous Tomato Ketchup

Sambar

Poached Lake Trout

Foie Gras in a Pumpkin Terrine

Bratwurst and Onions in Beer

Ghee

Fish Baked in Coconut Milk

Mint tea

Beets with Coconut

Rum Spice Cake

B'stella with Squab

Sizzling Saigon Crepes

Cod a la Leif Mannerstrom

Panne-Mattone (Weighted Bread)

Savory Golden Country Ribs with Guacamole: Carnitas con Guacamole

Dad Page's Macaroni and Cheese

Couscous Tfaya with Chicken and Majhoul Dates

Cooked Langoustines

Kofta Kabobs

Salsa Roja: Red Chile-Tomatillo Salsa

Crawfish Boil

Whole Dungeness Wok Fried Crab

Chunky Guacamole: Guacamole Picado

Grilled Rabbit and Vegetables

Faves A La Menta(Fava Beans With Mint)

Espresso Caramel Sauce

Smoked Crayfish Salad

Poule au Pot with Gros Sel Sauce

Tucuman Empanadas

Squid Luau

Arni Psito: Spit Roasted Traditional Goat or Lamb

Salsa Verde: Green Tomatillo Salsa

Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette

Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde

My Mother's Bread

Shrimp and Crab Salad

Seared Breast of Moulard Duck on Quince Puree with Quince Sauce

Provoleta

Rack of Venison

Oyster Shooters

Bahamian Conch Chowder

Roasted Beet Salad with Grated Blue Cheese

Frangipane