Up Next
Back to Show
Cook's Country
Holiday Feast
Season 12
Episode 1211
Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb that is perfect for the holidays. Next, equipment expert Adam Ried shows host Julia Collin Davison his top picks for electric knives. Finally, test cook Christie Morrison shows Julia how to make a showstopping Brussels Sprout Gratin.
Support Provided By
Season
26:25
Kombdi, Jira Ghalun (Cumin-Scented Chicken), Hot-Honey Chicken; tasting of honey
26:25
Vegetarian Chili, Jalepeño-Cheddar Scones; tasting of Kansas-City Style Barbecue Sauce
26:25
Quesabirria Tacos, Sopa Seca; a visit to Tucson; history of Birria in the United States
26:25
Smoked Prime Rib, Torn Potato Salad with Toasted Garlic and Herb Dressing; Grill Gloves
26:25
Seattle Chicken Teriyaki, Miso Black Cod; a visit to Seattle; the story of Chef Nobu
Unlock with PBS Passport
26:25
North Carolina Barbecue Pork, Lemonade with Honey; our recommended Fire Pits for Cooking
Unlock with PBS Passport
25:46
Choucroute Garnie, Endive Salad; a visit to Portland, OR; European-Style Sausages.
Unlock with PBS Passport
25:46
Trout Amandine, Lentilles du Puy with Spinach; bench scrapers; freshwater fish.
Unlock with PBS Passport
25:46
Diner-Style Patty Melts, Ultimate Extra-Crunchy Onion Rings; review of coffee makers.
Unlock with PBS Passport
25:46
Mana’eesh Za’atar and Baba Ghanoush, Roasted Beets with Lemon-Tahini Dressing; eggplant.
Unlock with PBS Passport
25:46
New Mexican Turnovers with Green Chile, Southwestern Tomato & Corn Salad; a visit to NM.
Unlock with PBS Passport
25:46
Jamaican Oxtail, Jamaican Rice and Peas; review of countertop compost bins.