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Cook's Country
New England for Everyone
Season 15
Episode 1502
Christie Morrision makes host Julia Collin Davison Woodman's-Style Clam Chowder. Tasting expert Jack Bishop explains how to eat oysters at home and Adam reviews inexpensive blenders. Toni Tipton-Martin talks about how to humanely cook lobster, and Ashley Moore cooks host Bridget Lancaster Hot Buttered Lobster Rolls.
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Season
26:25
Seattle Chicken Teriyaki, Miso Black Cod; a visit to Seattle; the story of Chef Nobu
26:25
North Carolina Barbecue Pork, Lemonade with Honey; our recommended Fire Pits for Cooking
25:46
Choucroute Garnie, Endive Salad; a visit to Portland, OR; European-Style Sausages.
25:46
Trout Amandine, Lentilles du Puy with Spinach; bench scrapers; freshwater fish.
25:46
Diner-Style Patty Melts, Ultimate Extra-Crunchy Onion Rings; review of coffee makers.
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25:46
Mana’eesh Za’atar and Baba Ghanoush, Roasted Beets with Lemon-Tahini Dressing; eggplant.
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25:46
New Mexican Turnovers with Green Chile, Southwestern Tomato & Corn Salad; a visit to NM.
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25:46
Jamaican Oxtail, Jamaican Rice and Peas; review of countertop compost bins.
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25:46
Butter and Lard Biscuits, Mimosa Fried Chicken; a visit to Asheville, NC; food processors.
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25:46
Pork Chops with Milk Gravy, Pimento Mac and Cheese; disposable utensils; jarred peppers.
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25:46
Guanimes con Bacalao, Piña Coladas; a visit to Puerto Rico; all about Salt Cod.
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25:46
Grilled Bone-In Leg of Lamb, La Viña-Style Cheesecake; review of spray mops.