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Cook's Country
Pantry Suppers
Season 17
Episode 1715
Test cook Christie Morrison makes host Toni Tipton-Martin savory Okinawan Taco Rice. Tasting expert Jack Bishop talks about herb and spice blends. Bridget Lancaster makes host Julia Collin Davison nostalgic Pepperoni French Bread Pizza.
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26:25
Indoor Barbecued Ribs, Air-Fryer Jalapeño Poppers; panini presses
26:25
Frito Pie, potato chip cookies; nonalcoholic beer, history of potato chips
26:25
Porchetta Abruzzese, Quick-Braised Broccoli Rabe; hardy greens
26:25
Portuguese Pastéis de Nata; our favorite canned diced tomatoes
26:25
Coastal Georgia Paella, Peach Ripple Ice Cream; a visit to the Georgia Lowcountry
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26:56
Pomegranate-Glazed Lamb Chops, Asparagus Salad with Radishes; all about Radishes
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26:56
Kalbi (Korean Grilled Flanken-Style Short Ribs); Shredded Carrot & Serrano Salad; peelers
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26:56
Blueberry Cream Pie, Sweet Tea-Brined Fried Chicken; Travel Utensil Sets
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26:56
Ahi-Chile Tostadas, Skillet Corn with Mexican Chorizo; all about lard and shortening
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26:56
Sausage Lasagna, Spaghetti with Garlic and Olive Oil; Canned Diced Tomatoes tasting
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26:25
Pork Chops with Sweet Potatoes; South Carolina Barbecue Hash; a visit to South Carolina
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25:29
Test cook Christie Morrison and host Bridget Lancaster make Double-Crust Chicken Pot Pie.