Here is a list of the Seasonings episodes. The way it works is that the individual stations can air whichever program they like. While most of them are specific to a holiday and will most likely be aired near that date, you might just end up watching a Christmas episode in July as that aspect is out of my control! Also, some stations will preempt the show for special programming, so don’t give up. Best way to find out specifics is to email or call your local station for their program list.
For recipes featured in individual episodes, please refer to the guests’ books as mentioned below. The recipes are not available electronically at this time.
201 BARBECUING with Bon Appétit
Maureen Petrosky from Bon Appétit magazine turns an ordinary grilled steak into an extraordinary eating adventure. Wine expert Doug Frost has some great ideas on what to drink while Bon Appétit style editor Sarah King shows different ways to pack a picnic with style. Featured recipes: Grilled Porterhouse Steak with Paprika Parmesan Butter, Orzo Salad with Heirloom Tomatoes and Herbs, Red, White, and Blueberry Ice Cream Sundaes. Recipes can be found at www.bonappetit.com.
202 SKEWERED
Judith Fertig, on a mission to displace men from their barbecue throne, creates a skewer extravaganza with enticing flavors from around the world. After some wine suggestions from Doug Frost, Isabelle von Boch reveals how to create an unforgettable garden party table. Featured recipes: Antipasto on a Stick, Chicken, Prosciutto and Bay Leaf Skewers Thai-Style Salmon on Lemongrass Skewers, Afghani Beef Skewers. Recipes can be found in BBQ Queen’s Big Book of Barbecue.
203 TROPICAL PASSION
From passion fruit and papaya to pineapple and macadamia nuts, Master Chef Fritz Sonnenschmidt shows how to spice up foods with the color, crunch and sweet flavors of tropical fruits and nuts. Stylist Maria McBride has great ideas for setting up a user-friendly buffet for easy entertaining. Featured recipes: Strawberry and Passion Fruit Soup, Grilled Papaya, Macadamia and Red Pepper Salad with Pineapple Vinaigrette, Grilled Chicken Breast with Papaya and Pineapple Chutney. These recipes are not available.
204 SUMMER DESSERTS
Baking guru Rose Levy Beranbaum tells us her two requirements for great summer desserts: taking advantage of lush summer fruits and using recipes that do not require too much time in the kitchen. Style guru Isabelle von Boch creates a beautiful red, white and blue table that is perfect for any summertime meal. Featured recipes: Ginger Peach Crisp, Strawberry Shortcake. Recipes can be found in The Pie and Pastry Bible.
205 GRILLED SHRIMP
Sauced, baked, fried or grilled, America’s favorite seafood is as versatile as it is delicious, and nobody has more ideas for shrimp than the authors of The Ultimate Shrimp Book, Bruce Weinstein and Mark Scarborough. After some wine advice from expert Doug Frost, Author Maria McBride shows how to throw a tailgate party, the perfect way to host a shrimp blow-out. Featured recipes: Tequila Grilled Shrimp, Grilled Shrimp Scampi, Salpicon (Chilean Potato Salad), Watermelon Lemonade. Lemonade can be found in The Ultimate Party Drink Book. Other recipes can be found in The Ultimate Shrimp Book.
206 COOKING AT SPIAGGIA
Chicago’s famed Italian restaurant, Spiaggia, is to fine dining what Versace is to fashion – an indisputable leader. Its chef, Tony Mantuano, reveals some of his best-loved recipes that can be easily recreated at home. Entertaining expert Paul Thompson gives us some etiquette lessons for eating in fine dining establishments such as Spiaggia. Featured recipes: Crescenza Ravioli with Parmigiano-Reggiano and Truffle Butter Sauce, Grilled Sliced Strip Steak with Giant White Beans and Romanesco, Bittersweet Chocolate Tartlets with Toasted Almond Sauce. Recipes can be found in The Spiaggia Cookbook.
207 END OF SUMMER BOUNTY
Pittsburgh cook extraordinaire, Chris Fennimore shows us – Italian style -- what to do with all the fresh zucchini and luscious tomatoes available at the end of summer. Style guru Maria McBride, demonstrates how to create easy centerpieces, perfect for casual entertaining. Featured recipes: Tomatoes Oreganata, Zucchini Cheesecake, Pasta Cuccoza. Recipes can be found through WQED in Pittsburgh.
208 PESTO PLUS
Chris Fennimore returns with a lesson in making pesto, one of the easiest, most versatile, and flavorful sauces. Tabletop expert Paul Thompson shows how to create an Italian setting to complement the food. Featured recipes: Pesto Chicken Orzo with Pine Nuts, Zucchini-Tomato Stir Fry. Recipes can be found through WQED in Pittsburgh.
209 FIG HEAVEN
Taste a fresh fig and it is easy to understand why figs have inspired love, poetry and, most recently, a book of recipes by Marie Simmons, a passionate fig lover who believes that figs deserve a place not just in desserts, but in main and side dishes as well. Tabletop expert Isabelle von Boch designs a Polynesian inspired table to go with the fig extravaganza. Featured recipes: Dried Figs Stuffed with Cheese and Walnuts, Grilled Fresh Fig Salad with Cantaloupe, Fennel, Arugula, and Walnuts, Chicken Breasts Stuffed with Fresh Figs and Goat Cheese, Fresh Fig Tart. Recipes can be found in Fig Heaven.
210 FRENCH DINING IN VANCOUVER
Chef Manuel Ferreira’s Le Gavroche restaurant in the heart of Vancouver is the place to go for the city’s finest French cuisine. He presents two of his most requested recipes with special tips for creating the perfect soufflé. Featured recipes: Scallops with Black truffles and Truffle Vinaigrette, Souffle Grand Marnier, Halibut with Sauce Vierge. These recipes are not available.
211 TANTE MARIE’S COOKING SCHOOL
Mary Risley, founder and owner of San Francisco’s legendary Tante Marie Cooking School, prepares one of her most favorite and healthful menus for entertaining, including a demonstration of the French tradition of cooking fish “en papillote” – in parchment paper. Isabelle von Boch demonstrates how to create a beautiful table for a bridal party or anniversary. Featured recipes: Fresh Pea and Mint Soup, Salmon in Parchment with Beurre Blanc, Raspberry-Almond Dacquoise. Recipes can be found in The Tante Marie’s Cooking School Cookbook.
212 MEXICAN MOLE
Cookbook authors Bruce Weinstein and Mark Scarbrough give a step-by-step demonstration on creating Mexico’s most famous and treasured sauce: mole with its deeply rich and spicy flavors. Style editor Maria McBride creates a setting perfect for a romantic, candlelight dinner. Featured recipes: Mole, Chocolate Pretzels. Mole can be found in The Ultimate Shrimp Book; Pretzels can be found in The Ultimate Chocolate Cookie Book.
213 EVERY NIGHT ITALIAN
Guiliano Hazan, one of America’s leading Italian cooking instructors, shows why mouth-watering Italian food can be prepared and enjoyed any night of the week with three easy recipes. Author Diane Phillips shows how to assemble an inexpensive Italian gift basket, a perfect hostess gift, and wine expert Doug Frost has some great ideas for choosing Italian wines. Featured recipes: Lamb Shoulder Braised with Tomatoes, Potato Artichoke Casserole, Berry Salad. Recipes can be found in Every Night Italian.
214 NORMAN’S NEWWORLD CUISINE
Considered one of America’s most brilliant and creative chefs, Norman Van Aken brings an extraordinary blend of Latin, Caribbean, American and Asian flavors to his dishes. Then Doug Frost gives us some wine pairing tips, and Isabelle von Boch shows us how to create a retro table setting. Featured recipes: Apple Stuffed Crepes with Dulce de Leche, Sugarcane Barbecue’d Duck with Smoky Plantain Crema. Recipes can be found in New World Cuisine.
215 PASSION FOR DESSERTS
Star baker and cookbook author Emily Luchetti has graced San Francisco’s finest restaurants with delicious, memorable desserts. She presents two of her favorites, including a citrus cake melded together with a creamy rich lemon curd and encased in a citrus glaze. Featured recipes: Apple Filo Napoleans, Citrus Cake. Recipes can be found in A Passion for Dessert.
216 CELEBRATE HALLOWEEN
Andi Bidwell shows how to put Halloween on your dinner table with dishes that will scare and delight people of all ages. She also demonstrates some creative, easy-to-make, special Halloween crafts to decorate the house. Featured recipes: Cheese Pumpkins, Peannutty Pear Salad, Ghostly Shepherds Pie, Scarecrow Cake. Recipes can be found in Celebrate!
217 PUMPKIN DESSERTS
Master baker and renowned cookbook author, Rose Levy Beranbaum, returns to demonstrate two pumpkin recipes, including a classic pumpkin pie with a secret technique for getting mellow, silky smooth results. Author Diane Phillips presents some clever ideas for making fall gift baskets. Featured recipes: Pumpkin Cheesecake, Pumpkin Pie. Cheesecake can be found through Fine Cooking Magazine; Pie can be found in The Pie and Pastry Bible. Rose's recipes can be found at www.realbakingwithrose.com.
218 CREATIVE BRUNCH
Master Chef Fritz Sonnenschmidt is cooking a sumptuous, creative brunch menu followed by wine pairing suggestions from Doug Frost. Diane Phillips shows how to create enticing gift baskets for those special weekend stays with friends or family. Featured recipes: Salmon Cordon Bleu, Mango Rice. These recipes are not available.
219 DO-AHEAD THANKSGIVING
Guest Diane Phillips is a master at taking the stress out of Thanksgiving with a cadre of do-ahead, time-tested recipes that taste as good as if you made them on Thanksgiving day. Maria McBride, wedding style editor of Bride’s Magazine, shares her creative ideas for decorating a Thanksgiving table just for kids. Make-Ahead Mashed Potatoes with Do-Ahead Gravy Sweet Potato and Apple Casserole, Green Beans with Sherried Onion and Mushroom Sauce. Recipes can be found in Perfect Party Food. Diane Phillips can be contacted at www.dianephillips.com.
220 PARTY APPETIZERS
Renowned cookbook author Torie Ritchie demonstrates the latest trend in entertaining: replacing traditional three-course meals with a variety of interesting, small plates, offering guests everything from sweet and salty to crunchy and creamy. Featured recipes: Curry Cashews, Tomato Tart Square, Cornmeal Blini with Caviar or Smoked Salmon, Tuna Poke in Wonton Cups Fig & Gorgonzola Toasts with Caramelized Onions. Recipes can be found in Party Appetizers.
221 NOODLING IN VANCOUVER
Nathan Fong, cookbook author and one of Vancouver’s preeminent Asian cooking authorities, introduces us to the wonderful world of Asian noodles using an array of flavorful and fragrant spices, herbs, and sauces. Featured recipes: Laksa Lemak, Char Kueh Teow, San Choy Bau. These recipes are not available.
222 DELICIOUS DIPS
In her book, Delicious Dips, Diane Morgan transformed the world of chips and dips with a stash of creative and exciting recipes that will have guests munching and crunching all night long. Stylist Paul Thompson shows how to create beautiful and seasonal mantelpieces. Featured recipes: Baked Artichoke Parmesan Dip, Herbed Chickpea Dip, Roasted Butternut Squash Dip with Crème Fraîche, Hot-Smoked Salmon Salad with Curly Endive and Bacon. Recipes can be found in Delicious Dips.
223 SALMON FROM THE NORTHWEST
Rob Clarke, whose illustrious C Restaurant in Vancouver attracts visitors from all over the world, shows us three stunning salmon dishes that are as beautiful as they are delicious. Tabletop expert Isabelle von Boch applies her special touch to create a special “men’s only” table. Featured recipes: Wild Smoked Salmon Bundles with Lemon and Salmon Candy Vinaigrette, Wild Pacific Salmon Tartare, Pan-Grilled Chum Salmon with Grilled Summer Vegetables. These recipes are not available.
224 SLOWFOOD ITALIAN STYLE
Celebrated cookbook author and Mediterranean food authority Joyce Goldstein understands the magic that can happen when caring cooks give home-cooked food ample time to develop its true potential. Bon Appétit style editor Sarah King creates a setting to match, using inspirations from the rustic beauty of the Italian countryside. Featured recipes: Polenta Cakes with Wild Greens, Duck Sauce (Sugo d’Anatra), Pork Rollatini with Provolone & Pinenuts in a Tomato and Red Wine Sauce. Recipes can be found in Italian Slow and Savory.
225 FLAVORS OF THE MID-EAST
Guest Mary Risley, San Francisco’s preeminent cooking teacher, prepares a Middle Eastern menu that is bursting with pungent and aromatic flavors. Stylist Paul Thompson shows how to create fun and inexpensive centerpieces with objects lying around the house. Featured recipes: Charred Eggplant Dip, Chicken Saute with Preserved Lemons and Green Olives, Spicy Rice, Yogurt-Honey Parfaits. Recipes can be found in The Tante Marie’s Cooking School Cookbook.
226 CHOCOLATE FOR BREAKFAST, LUNCH AND DINNER
Mark Scarbrough and Bruce Weinstein, authors of the best-selling Ultimate Cookbook series, prove that chocolate can be served with any meal. Paul Thompson presents special techniques for setting up a smooth-flowing, attractive buffet. Featured recipes: Chocolate Chip Muffins, Brown Sugar Brownies, Whoopie Pies. Muffin recipe can be found in The Ultimate Muffin Book; Brownies recipes can be found in The Ultimate Brownie Book; Whoopie Pie recipe can be found in The Ultimate Chocolate Cookie Book.
Episode #101 Christmas Dinner
Guest Fritz Sonnenschmidt
Book featured is Tastes and Tales of a Chef
Roasted Goose
Bread Dumplings
Apple Kuntzen
Episode #102 Holiday Cookies
Featuring my cookies and Guest Lauren Chattman
Books featured are A Baker’s Field Guide to Christmas Cookies (mine) and
Mom’s Big Book of Baking (hers)
Stained Glass Butter Cookies
Night Before Christmas Mice
Honey Molasses Peanut Butter Popcorn Balls
Sugarplums
Episode #103 Celebrate Kwaanza
Guest Joyce White
Books featured are Soul Food and Brown Sugar
Cheese Straws
Molasses Chicken
Louisiana Red Beans
Pineapple Iced Cake
Episode #104 New Year’s Day
Buffet
Guest Tom Douglas
Book featured is Tom’s Big Dinners
Lamb Skewers with Red Wine and Honey
Shrimp and Garlic Stuffed Olive Skewers
Sweet Cheese Turnovers
Episode #105 Light and Lean for
the New Year
Guest Jud Simpson
No book
Clove Spiked Citrus Chicken with Braised Spinach
Chilled Poached Gulf Shrimps with Zucchini and Dill Buttermilk Sauce
Chocolate Fettuccine with Peppered Strawberries and Mango
Episode #106 A Dinner for Martin
Luther King Day
Guest Joyce White
Books featured are Soul Food and Brown Sugar
Sweet Potato Fries
Curried Beef Stew
Sauteed Garlic Greens
Orange Buttermilk Pie
Episode #107 Winter Soups and
Stews Part 1
Guest Fritz Sonnenschmidt
Book featured is Tastes and Tales of a Chef
Cucumber and Zucchini Curry Soup
Seafood Stew with Monkfish, Shrimps and Oysters
Episode #108 Winter Soups and
Stews Part 2
Guest Jana Kolpen
Book featured is The Secrets of Pistoulet
Potage of Vision (Carrot Ginger Soup)
Potage of Abundance (Beef and Potato Stew)
Potage of Passion (Creamy Tomato Soup)
Celestial Croutons
Episode #109 Chinese New Year
Guest Grace Young
Book forthcoming
Pork Dumplings
New Year’s Poached Fish
Vegetarian Fried Rice
One Wok Curry Chicken
Episode #110 Romantic Dinner for
Valentine’s Day
Guests are Bruce Weinstein and Mark Scarbrough
Book featured is Cooking for Two
Linquine Nogado
Pan Seared Duck Breast with Honey and Figs
Raspberry Almond Cheesecake
Episode #111 Valentine’s
Day Desserts
Guest Rose Levy Beranbaum
Books featured are her The Cake Bible, Rose’s Christmas Cookies, and The
Pie and Pastry Bible
Double Chocolate Sweetheart Cake
Rolled Sugar Cookies
Royal Icing
Episode #112 A Mardi Gras Celebration
Guest Susan Spicer
Book forthcoming
Oyster Artichoke Gratin
Creole Shrimp and Andouille Stew
Bayona Spiced Pecans
Espresso Pots de Crème
Episode #113 Afternoon Tea
Guest Carole Bloom
Book featured is The Chocolate Lover’s Cookbook for Dummies
Cocoa Shortbread Fingers
Chocolate Chunk Scones
Dark Chocolate Nut Clusters
Chocolate Chiffon Cake
Episode #114 Centerpiece Breads
Guest Rose Levy Beranbaum
Book featured is The Bread Bible
Mushroom Bread
Spicy Herbed Breadsticks
Episode #115 Entertaining for
Spring
Guest Leslie Revsin
Book featured is Come for Dinner
Artichokes with Roasted Pepper and Olive Oil Dip
Asparagus with Balsamic Orange Glaze
Grilled Steak with Shiitake Mushrooms in Whole Grain Mushroom Sauce
Strawberry Saute
Episode #116 Passover Dinner
Guest Faye Levy
Book featured is Feast from the Mideast
Haroset
Middle Eastern Beef with Green beans and Potatoes
Mushroom and Matzoh Kugel
Queen of Sheba Almond Cake
Episode #117 Easter Chocolates
Guest Carole Bloom
Book featured is The Chocolate Lover’s Cookbook for Dummies
Marbled Two-Chocolate Tart
Solid Molded Chocolates
Fruit and Nut Chocolates
Episode #118 Greek Easter Dinner
Guest Christine Cushing
Book forthcoming
Greek Easter Roast Leg of Lamb with Orzo
Greek Easter Bread
Episode #119 Earth Day
Guest Crescent Dragonwagon
Book featured is The Passionate Vegetarian
Farmer’s Market Salad Plate with Caper Dressing
Polenta Lasagna with Mushrooms Bechamel
Chocolate Orange Dream Mousse
Episode #120 Wedding Cakes
Guest Maria McBride featuring my own cakes
Book featured is The Wedding Cake Book
Italian Meringue Buttercream
White Cake
Episode #121 Cinco de Mayo Fiesta
Guest Rafael Palomino
Book featured is Nueva Salsas
Manchego Cheese and Kalamata Olive Salsa
Watermelon, Pineapple and Tequila Salsa
Mexican Salsa
Episode #122 Mother’s Day
Dinner
Guest Maria Helm Sinsky
Book featured is The Vineyard Kitchen
Sweet Vidalia Onion and Gruyere Souffle
Herb-Marinated Rack of Lamb with Roasted Garlic Fingerling Potatoes
Caramelized Rum-Scented Bananas with Bittersweet Chocolate Sauce
Episode #123 Memorial Day Barbecue
Guests are Pat and Betty from The Reynolds Kitchen
Book featured is No Fuss Cooking
Baby back Barbecue Ribs
Herbed Vegetable packet
Cheesy Chicken Nachos
Grilled Fruit and Poundcake
Episode #124 Thanksgiving Sides
Guest Diane Morgan
Book featured is The Thanksgiving Table
Cheddar and Jalapeno Corn Bread Stuffing
Succotash of Corn, Chanterelles, Zucchini and Sweet Red Peppers
Praline Sweet Potato Casserole
Episode #125 White Winterland
Feast
Guest Donata Maggipinto
Book featured is Christmas Family Gatherings
Shellfish Gratin
Butter Lettuce with Champagne Vinaigrette
Snowman Cake
Episode #126 More Winter Soups
and Stews
Guests are Bruce Weinstein and Mark Scarbrough
Book featured is The Ultimate Potato Book
Red Cooking Pork
Leek and Potato Cheese Soup
Ajiaco (Colombian Chicken and Potato Stew)