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Sweet and Savory Brunch

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Cook's Country

Cajun Cooking

Season 18 Episode 1818

Test cook Bryan Roof journeys to New Orleans where he explores its rich culinary traditions and prepares decadent Rillons for host Julia Collin Davison. Test cook Lidey Heuck makes Cajun Meatball Fricassee for host Bridget Lancaster.

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Seafood in a Snap
27:55
Grilled Mussels, One-Pot Shrimp Piccata Pasta; Shrimp Diva
Puerto Rican Flavors
27:55
Alcapurrias, Coquito; Coco López and piña coladas
Flavorful Chicken Fonduta
27:55
Chicken with Kua Txob, Tomatoes with Fontina Sauce and Cornichon Dressing; history of Fonduta
Spring Dinner and Dessert
27:55
Grilled Pork Chops with Garlic-Herb Oil, Rhubarb Shortcakes; ceramic skillets
Mesquite-Grilled Tacos Rasurados
27:55
Barbecued Chuck Roast, Tomatillo and Bibb Lettuce Salad with Tomatillo Ranch
Tucson Tacos
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27:55
Mesquite-Grilled Tacos Rasurados
Mediterranean Burgers and Fritters
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27:55
Grilled Lamb Burgers, Sweet Potato Fritters; grill cookware
Sweet and Savory Brunch
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27:55
Conchas, Skillet Eggs Sardou; egg substitutes
When Southern Women Cook
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26:55
Aunt Jule’s Pie, Gullah Lowcountry Red Rice; Louisiana Style Hot Sauces
Chinese Noodles and Egg Rolls
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26:55
Shanghai Scallion Oil Noodles, American-Style Egg Rolls
Glazed Pork and Potatoes
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26:55
Honey-Glazed Pork Shoulder, Creamy Potatoes and Leeks; sheep’s-milk cheeses
Inspiring Shrimp Suppers
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26:55
Shrimp with Garlic and Jalapeño Butter, Zephyr Wright–Inspired Shrimp Curry; dishcloths
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