COOK­ING HIGH­LIGHTS

The Idaho Statesman (Sunday) - - FUN & GAMES -

fea­tures spi­ral ham; three dif­fer­ent turkey parts; pump­kin spice lat­tes.

For the first time, none of the com­pet­ing chefs get to shop for their in­gre­di­ents.

An Ital­ian feast us­ing nine items or less; mak­ing Philly cheeses­teaks with­out stan­dard in­gre­di­ents.

Chef Neal Fraser goes up against chef Ja­son San­tos with the win­ner earn­ing a chance to beat Bobby.

Caribbean chick­pea curry wraps; jerk pork loin with mango cu­cum­ber salsa; grilled pineap­ple. (In Stereo)

Three main cour­ses for hec­tic week­nights.

Ed­die Huang heads to his par­ents home­land and ex­plores the com­plex his­tory of the Tai­wanese peo­ple. (In Stereo)

Gi­ada makes recipes based on cheese as the main in­gre­di­ent.

Dishes from New Mex­ico, Jack­son Hole and a recipe from a fa­vorite restau­rant.

Ed­die Huang trav­els to China and dis­cov­ers the most im­por­tant dish of his life: Red Cooked Pork. (In Stereo)

Cho­co­late bao; braised short rib dumplings with corn puree; pear gor­gonzola gy­oza.

S’more brownie bites; lemon car­ni­val cook­ies; peach cake.

Ed­die Huang jour­neys home to spend the Chi­nese New Year with his fam­ily while re­flect­ing on life. (In Stereo)

Ina Garten shares tips on pulling off the ul­ti­mate make-ahead, low­stress Thanks­giv­ing feast.

Root veg­etable beef stew; creamy ched­dar grits.

Shred­ded pork; cheese en­chi­ladas; chipo­tle slaw; lemon bars.

Guy hits the road look­ing for the clas­sic turkey din­ner. Corn and sweet pep­per rel­ish; fried green toma­toes. (In Stereo)

Guy heads to Ari­zona, Cal­i­for­nia and Illi­nois to meet cooks do­ing things their own way.

Places that serve unique food.

A restau­rant built from old buses; Florida bar serves dol­phin sand­wiches.

Chi­anti wines at Villa Dianella; Chi­anti red pasta filled with goat cheese and spring as­para­gus. (In Stereo)

Pump­kin gin­ger­snap cheesecake with salted caramel sauce; broc­coli wild rice casse­role. Bone­less rib roast with

York­shire pud­ding; black tea. (In Stereo) (N) Ital­ian lemon aper­i­tif li­mon­cello; lo­cal farm cheese called ca­ciotta;

home­made lemon pasta. (In Stereo)

Bass with ar­ti­chokes barigoule; salmon with clas­sic beurre blanc; tarte tatin. (In Stereo) Tr­isha Year­wood and her sis­ter, Beth, get cre­ative with their Thanks­giv­ing leftovers. (N)

Rice and lentil soup; roasted olives with orange and rose­mary;

ri­cotta meat­loaf. (In Stereo)

Maple sage roasted turkey; Hawai­ian sweet roll stuff­ing; sweet po­tato hum­mus on endive. Multi-course Thanks­giv­ing feast. (N)

(In Stereo)

The bak­ers make Thanks­giv­ing pies and stuffed cakes fea­tur­ing sea­sonal in­gre­di­ents.

Five cookie mak­ers must hack Halloween cookie cut­ters into clas­sic Christ­mas cook­ies.

A low rider cake that bounces; a Coli­seum cake. (In Stereo)

Ina Garten shares tips on pulling off the ul­ti­mate make-ahead, low-stress Thanks­giv­ing feast.

A samu­rai cake for a New York mar­tial arts school. (In Stereo)

Ina gets back to ba­sics on Thanks­giv­ing potluck par­ties.

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