Blackberry Farm In the foothills of the Smoky Mountains, Blackberry Farm embodies the heritage of American cooking that is informing the fresh and simple way we want to cook right now. Join Ruth and Academy Award winner Frances McDormand at this culinary resort as they slide into waders to fly-fish for rainbow trout, then roll up their sleeves and harvest their own dinner.
RECIPES
Ten-Hour Braised Lamb Neck with Wilted Creasy Greens
Grill-Roasted Potatoes
Radish Beet Terrine with Baby Arugula
Strawberry-Edlerflower Jam Tarts
Trout with Watercress, Roe, and Herb Broth
Sugar Snap Pea and Cheese Curd Salad
Episode 1
Episode 2
Jon Rowley’s Seattle No one knows more about fish than Jon Rowley. Julia Child dubbed him “the fish missionary,” and he teaches chefs across the country how to properly handle seafood. Ruth arrives just in time for the start of the Copper River salmon season, and Rowley catches and brings back the best Alaska has to offer for a lesson on how to fillet a 40-pound fish. Then, Rowley shows Ruth and actor Tom Skerritt how to forage for clams and how to prepare a meal right on the beach. Ruth also gets tips from chef Greg Atkinson of Canlis Restaurant on preparing fish and discovers the shocking differences between good and bad seafood.
RECIPES
Skillet Mussels
Grilled Salmon with Braised Leeks and Rhubarb Glaze
Samon Chowder
White Wine Steamed Clams
RECIPES
Skillet Mussels
Grilled Salmon with Braised Leeks and Rhubarb Glaze
Samon Chowder
White Wine Steamed Clams
Episode 3
The Bertinet Kitchen, Bath Bath, England, is the orderly city of Jane Austen novels, a complete fantasy of what life is like in the English countryside. Here, renowned teacher and baker Richard Bertinet introduces Ruth and Academy-Award winner and novice breadmaker Dianne Wiest to his uniquely beautiful bread-making process.
RECIPES
Herb and Nut Crusted Rack of Lamb
Fougasse
Scones
Flamiche
Pastry Cream
Berry Croustillant
RECIPES
Herb and Nut Crusted Rack of Lamb
Fougasse
Scones
Flamiche
Pastry Cream
Berry Croustillant
Episode 4
Enrica Rocca’s Venice Jump into a gondola with Ruth and Academy-Award winning actress Dianne Wiest as they learn how to cook and eat like true Venetians from Enrica Rocca, an Italian countess. Rocca leads them through the Rialto market, where they get to shop with the locals, then bring back their finds to the Rocca family’s 16th century palazzo for cooking lessons in high Venetian style. But it’s not all work; the curriculum also calls for a traditional Venetian Prosecco spritz break at 11 a.m. and a chocolate-tasting adventure.
RECIPES
Grilled Calamari
Seafood Linguine with Shrimp, Mussels, and Calamari
Shrimp Risotto with Mushrooms
Roast Duck Stuffed with Pork and Ginger
Tiramisu
Pan-Fried Bell Peppers
Pork Spare Ribs
RECIPES
Grilled Calamari
Seafood Linguine with Shrimp, Mussels, and Calamari
Shrimp Risotto with Mushrooms
Roast Duck Stuffed with Pork and Ginger
Tiramisu
Pan-Fried Bell Peppers
Pork Spare Ribs
Episode 5
Cocinar Mexicano
“I came to Tepoztlán looking for the secret of authentic Mexican cooking; I found fabulous recipes that I will be cooking the rest of my life.” –Ruth Reichl
In the mountains south of Mexico City, Tepoztlán stands guard over a wealth of traditional recipes and local specialties. At Cocinar Mexicano, classes are taught by local women whose knowledge and skills have been passed down through generations. Here, Ruth and Gourmet food editor Ian Knauer commune with all the many forms corn takes on—by milling ancient strains of corn for masa, stuffing squash-blossom tamales, and mastering the tricky art of tortilla-making.
RECIPES
Ancho Chiles Stuffed with-Cheese
Zucchini and Squash Blossom Tamales
Cilantro Soup
Episode 6
Peggy Markel’s Morocco
RECIPES
Vegetable Couscous
Chicken Tagine with Preserved Lemonds
Lamb Tagine with Fig and Walnut
Tfaya
Chicken B’stilla
“We're making couscous, tagines, and Moroccan breads; and through this amazing food, we're going to learn the spice of life.” –Ruth Reichl
From the heady aroma of a spice shop in the market to the sparkling air of a Kasbah in the Atlas Mountains high above the city, Marrakech offers food that awakens all your senses. Join Ruth and Academy Award-nominated actress Lorraine Bracco as they learn from local cooks how to make the most of all the vibrant ingredients found at this cultural crossroads.
RECIPES
Vegetable Couscous
Chicken Tagine with Preserved Lemonds
Lamb Tagine with Fig and Walnut
Tfaya
Chicken B’stilla
Episode 7
Yara Roberts’ Brazil Ruth and food writer John "Doc" Willoughby discover the flavors and charms of Paraty, Brazil, a perfectly preserved colonial village between Rio De Janiero and Sao Paolo. Cookbook author and teacher Yara Roberts shows them how the country's most delicious dishes are the result of centuries of history—a blending of the traditions of the native Brazilians, Africans and Portuguese. Stand back as Ruth wields a machete to harvest hearts of palm, and raise a glass with Doc as he uncovers the tradition of cachaça.
RECIPES
Tutu
Fried Collard Greens
Shrimp Bobo
Grilled Fish in Banana Leaves
Acaça
RECIPES
Tutu
Fried Collard Greens
Shrimp Bobo
Grilled Fish in Banana Leaves
Acaça
Episode 8
The Tamarind School, Laos To discover the food of Laos, Ruth Reichl had to visit the country. There's really no other way to experience its strange and exotic cuisine. At the Tamarind Cooking School owned by native Joy Ngueamboupha and his wife Caroline Gaylard, she tries food that bites back, a salad with live red ants and their eggs, and learns the cultural and economic reasons behind the cuisine's big, spicy flavors. In the school's beautiful open-air classroom, Ruth tastes all the sour, the bitter, and the textural components that make Laotian food worth the trip.
RECIPES
Eggplant Jeow
Tomato Jeow
Sticky Rice
Stuffed Lemongrass
RECIPES
Eggplant Jeow
Tomato Jeow
Sticky Rice
Stuffed Lemongrass
Episode 9
The Yangshuo School, China Ruth sets out to learn the intricacies of Chinese cooking in the most beautiful part of the country—the Southern province of Yangshuo. With its location bordering Vietnam comes an interesting mix of Canton, Hunan, and Vietnamese culinary traditions. Joined by acclaimed Dallas chef Dean Fearing, Ruth slurps springy Guilin noodles, harvests snails from muddy banks of the Li River, and bikes through the region's unique hills. At the Yangshuo Cooking School, they learn the art of simple dishes—how an enormous amount of flavor can come from just a few ingredients when carefully prepared.
RECIPES
Yangshuo River Snails
Sweet and Sour Pork
Yangshuo Style Eggplant
Tofu and Squash Blossom Dumplings
Pork Belly and Taro
Egg Wrapped Chicken Dumplings
RECIPES
Yangshuo River Snails
Sweet and Sour Pork
Yangshuo Style Eggplant
Tofu and Squash Blossom Dumplings
Pork Belly and Taro
Egg Wrapped Chicken Dumplings
Episode 10
Julie Sahni's New York In New York, you don't have to travel far to get all of the flavors of the world. Ruth Reichl and actor Jeffrey Wright explore a little slice of India hidden away in Queens, New York, with Indian cooking authority Julie Sahni. They visit supermarkets filled with otherworldly vegetables and street food vendors selling spice-packed paan.
RECIPES
Shukhto
Patra
Dosa
Meen Vevichetthu
Prawn Varuval
RECIPES
Shukhto
Patra
Dosa
Meen Vevichetthu
Prawn Varuval
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