Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
Cook's Country
Georgia Food on My Mind
Season 18
Episode 1801
Test cook Bryan Roof visits the shores of Brunswick, Georgia, and shares his version of Coastal Georgia Paella with host Toni Tipton-Martin. And test cook Morgan Bolling makes host Bridget Lancaster Peach Ripple Ice Cream.
Support Provided By
26:25
Hanukkah Jelly Doughnuts, Cast Iron Potato Kugel; temperature probes and schmaltz
26:25
Slow-Roasted Duck with Blackberry Sauce, Bean Bourguignon; tinned fish applications
26:25
Jitto’s-Style Steak Bombs, Eggplant Spuckie; types of squash
26:25
Double-Chocolate Banana Bread, Chocolate Brownie Cookies; cold-brew coffee makers
26:25
Pickle-Brined Fried Chicken Sandwich, Chocolate-Marshmallow Sandwich Cookies; cucumbers
Unlock with PBS Passport
26:25
Indoor Barbecued Ribs, Air-Fryer Jalapeño Poppers; panini presses
Unlock with PBS Passport
26:25
Frito Pie, potato chip cookies; nonalcoholic beer, history of potato chips
Unlock with PBS Passport
26:25
Porchetta Abruzzese, Quick-Braised Broccoli Rabe; hardy greens
Unlock with PBS Passport
26:25
Portuguese Pastéis de Nata; our favorite canned diced tomatoes
Unlock with PBS Passport
26:56
Pomegranate-Glazed Lamb Chops, Asparagus Salad with Radishes; all about Radishes
Unlock with PBS Passport
25:29
Test cook Christie Morrison and host Bridget Lancaster make Double-Crust Chicken Pot Pie.
Unlock with PBS Passport
25:29
Test cook Bryan Roof and host Julia Collin Davison team up to make Shrimp Po’ Boys.