Season Three
Hawaii’s Big Island: Food Lover’s Paradise
Episode 41
How can an island with barely any native produce evolve into a food lover’s paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home.
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RECIPES
Macadamia Nut Shortbread
Mahimahi with Ponzu Sauce
Pickled Radish and Carrot Salad
Potatoes with Green Beans and Arugula
Rack of Lamb with Pineapple Sage Sauce
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RECIPES
Macadamia Nut Shortbread
Mahimahi with Ponzu Sauce
Pickled Radish and Carrot Salad
Potatoes with Green Beans and Arugula
Rack of Lamb with Pineapple Sage Sauce
India & Vietnam: Complex Cuisine
Episode 42
Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani. Then journey to Vietnam and learn the art of making chao, the country’s pungent version of pickled tofu. In the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo, and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup.
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RECIPES
Chicken Vindaloo
Pummelo Salad
Rawa Fish Fry
Vietnamese Chicken and Pineapple Soup
WATCH THIS EPISODE | Exclusive clips from iTunes
RECIPES
Chicken Vindaloo
Pummelo Salad
Rawa Fish Fry
Vietnamese Chicken and Pineapple Soup
Ancient Traditions
Episode 43
Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes to secretly prepare dishes for a dining room of just eight people. In Chile, a woman has dedicated her life to preserving Chile’s unmatched tuber diversity. Along southern India, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.
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RECIPES
Pork Stew with Many Latin Roots
Locro de Papas (Potato Stew)
Yellow Earth Chicken
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RECIPES
Pork Stew with Many Latin Roots
Locro de Papas (Potato Stew)
Yellow Earth Chicken
Oaxaca: Food of the New World
Episode 44
Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico’s best food. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca.
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RECIPES
Mole Negro Oaxaqueño (Oaxacan Black Mole)
Oaxacan Beef in Spicy Tomatillo Sauce
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RECIPES
Mole Negro Oaxaqueño (Oaxacan Black Mole)
Oaxacan Beef in Spicy Tomatillo Sauce
Farm to Fork
Episode 45
Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away—beet greens.
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RECIPES
Pasta with Beet Greens
Bollito di Manzo e Vitellone (Boiled Beef)
Mayonnaise
Salsa Verde
Seared Venison and Kumara Rösti with Creamed Spinach and Cranberry Sauce
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RECIPES
Pasta with Beet Greens
Bollito di Manzo e Vitellone (Boiled Beef)
Mayonnaise
Salsa Verde
Seared Venison and Kumara Rösti with Creamed Spinach and Cranberry Sauce
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