Current A–Z Programs

Program Reminder:

Bringing It Home with Laura McIntosh

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.1 Holiday Laura and Chef Josh Thomsen create a beautiful Roasted Pheasant dish, Beef Short Ribs, Brussel Sprouts with Oyster Mushrooms & Pancetta and Potato Latkes. (13 of 13)
WEB LINK
113 WE 08/06/14 09:00am 00:26:46 - (CC) × ST
36.1 Seafood from the Gulf Laura catches a feast from the Gulf with Chef John Folse, and also talks about the fresh waters off the coast with Secretary Robert Barham. (1 of 13)
WEB LINK
101 TH 08/07/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Fresh Fig Recipes Laura travels throughout California in search of figs. Laura learns from fig farmer, Kevin Herman, about the different varieties and origin of California Figs. Later, Laura cooks with Chef Robert Del Grande of Cafe Annie in Houston, Texas. Chef Del Grande brings his big ideas to classic fig recipes and prepares an array of hearty dishes. (2 of 13)
WEB LINK
102 FR 08/08/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Fresh from Boston Laura takes a quick trip to Boston and leaves no stone unturned as she visits Chef Frank McClelland's farm. They cook and explore the farm that feeds both his family and restaurant. Laura makes another stop to see friend and Chef Bill Brodsky then dives deep into an authentic Cranberry harvest. (3 of 13)
WEB LINK
103 MO 08/11/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Baking Laura bakes the day away under a raisin arbor that's minute away from harvest. She discovers how raisins are cultivated and cooked, and uses this fresh ingredient to make sweet treats with friend and pastry Chef Bill Corbett. (4 of 13)
WEB LINK
104 TU 08/12/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Southern Inspired Recipes They say southern food is good for the soul and these recipes will certainly do the trick. Laura invites Chef Dean Dupuis a New England Native to the Central Valley to show off deep southern flair. The surprising bounty of greens showcased in the episode demonstrates this regions unique microclimate that is a secret treasure. (5 of 13)
WEB LINK
105 WE 08/13/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Fresh Cherry Recipes Laura and Executive Chef Patrick Mulvaney prepare recipes straight from Laura's family orchard. (6 of 13)
WEB LINK
106 TH 08/14/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Italian Inspired Recipes Laura travels to the Big Easy to catch up with two hot chefs, John Best and Alon Shaya of Domenica's Kitchen. Laura shares how one of the key ingredients "wheat" is grown and prepared. (7 of 13)
WEB LINK
107 FR 08/15/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Harvest Gravenstein apples are the first apples to ripen in late summer. Chef Dale Ray shares some harvest time recipes with Laura underneath these beautiful trees. (8 of 13)
WEB LINK
108 MO 08/18/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Fresh Heirloom Tomatoes Taking a trip to Napa only gets better when Laura meets up with Chef Michael Chiarello to cook with fresh heirloom tomatoes at Connolly Ranch. Together they cook, they laugh and they learn. At the ranch, Laura meets Eileen Chiarello who explains the sustainable farming program for kids. (9 of 13)
WEB LINK
109 TU 08/19/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Fresh Lemon Recipes Laura McIntosh and Chef Jason Collis create refreshing recipes with lemons. Greg Patterson offers a tour of his lush and aromatic lemon grove. Laura shows off the versatility of lemons, from cooking and cleaning uses to herbal remedies. (10 of 13)
WEB LINK
110 WE 08/20/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Garden Fresh Dishes Laura visits the beautiful and historic Napa Valley. She stops by the Culinary Institute of America (CIA), where Chef Scott Samuel offers a tour of the lush and fresh gardens. The students at CIA learn the benefits of sustainability and using fresh ingredients in their recipes during classes at the CIA. (11 of 13)
WEB LINK
111 TH 08/21/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Fresh from Mexico Corn is a staple in many cultures, but no more important than in Hispanic cuisine. Laura and Chef Carolen Barrett go to Mexico to uncover the taste of the culture, adventure and food. They showcase a variety of dishes that can be used with corn. (12 of 13)
WEB LINK
112 FR 08/22/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Holiday Laura and Chef Josh Thomsen create a beautiful Roasted Pheasant dish, Beef Short Ribs, Brussel Sprouts with Oyster Mushrooms & Pancetta and Potato Latkes. (13 of 13)
WEB LINK
113 MO 08/25/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Fresh Fig Recipes Laura travels throughout California in search of figs. Laura learns from fig farmer, Kevin Herman, about the different varieties and origin of California Figs. Later, Laura cooks with Chef Robert Del Grande of Cafe Annie in Houston, Texas. Chef Del Grande brings his big ideas to classic fig recipes and prepares an array of hearty dishes. (2 of 13)
WEB LINK
102 TU 08/26/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Fresh from Boston Laura takes a quick trip to Boston and leaves no stone unturned as she visits Chef Frank McClelland's farm. They cook and explore the farm that feeds both his family and restaurant. Laura makes another stop to see friend and Chef Bill Brodsky then dives deep into an authentic Cranberry harvest. (3 of 13)
WEB LINK
103 WE 08/27/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Baking Laura bakes the day away under a raisin arbor that's minute away from harvest. She discovers how raisins are cultivated and cooked, and uses this fresh ingredient to make sweet treats with friend and pastry Chef Bill Corbett. (4 of 13)
WEB LINK
104 TH 08/28/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Southern Inspired Recipes They say southern food is good for the soul and these recipes will certainly do the trick. Laura invites Chef Dean Dupuis a New England Native to the Central Valley to show off deep southern flair. The surprising bounty of greens showcased in the episode demonstrates this regions unique microclimate that is a secret treasure. (5 of 13)
WEB LINK
105 FR 08/29/14 09:00am 00:26:46 (RPT) (CC) × ST
36.3 Italian Inspired Recipes Laura travels to the Big Easy to catch up with two hot chefs, John Best and Alon Shaya of Domenica's Kitchen. Laura shares how one of the key ingredients "wheat" is grown and prepared. (7 of 13)
WEB LINK
107 WE 08/06/14 06:30am 00:29:00 - (CC) × ST
36.3 Italian Inspired Recipes Laura travels to the Big Easy to catch up with two hot chefs, John Best and Alon Shaya of Domenica's Kitchen. Laura shares how one of the key ingredients "wheat" is grown and prepared. (7 of 13)
WEB LINK
107 WE 08/06/14 12:30pm 00:29:00 - (CC) × ST
36.3 Seafood from the Gulf Laura catches a feast from the Gulf with Chef John Folse, and also talks about the fresh waters off the coast with Secretary Robert Barham. (1 of 13)
WEB LINK
101 SA 08/09/14 07:00am 00:29:00 (RPT) (CC) × ST
36.3 Seafood from the Gulf Laura catches a feast from the Gulf with Chef John Folse, and also talks about the fresh waters off the coast with Secretary Robert Barham. (1 of 13)
WEB LINK
101 SA 08/09/14 07:00pm 00:29:00 (RPT) (CC) × ST
36.3 Harvest Gravenstein apples are the first apples to ripen in late summer. Chef Dale Ray shares some harvest time recipes with Laura underneath these beautiful trees. (8 of 13)
WEB LINK
108 SU 08/10/14 06:30am 00:29:00 - (CC) × ST
36.3 Seafood from the Gulf Laura catches a feast from the Gulf with Chef John Folse, and also talks about the fresh waters off the coast with Secretary Robert Barham. (1 of 13)
WEB LINK
101 SU 08/10/14 01:00pm 00:29:00 (RPT) (CC) × ST
36.3 Fresh Heirloom Tomatoes Taking a trip to Napa only gets better when Laura meets up with Chef Michael Chiarello to cook with fresh heirloom tomatoes at Connolly Ranch. Together they cook, they laugh and they learn. At the ranch, Laura meets Eileen Chiarello who explains the sustainable farming program for kids. (9 of 13)
WEB LINK
109 WE 08/13/14 06:30am 00:29:00 - (CC) × ST
36.3 Fresh Heirloom Tomatoes Taking a trip to Napa only gets better when Laura meets up with Chef Michael Chiarello to cook with fresh heirloom tomatoes at Connolly Ranch. Together they cook, they laugh and they learn. At the ranch, Laura meets Eileen Chiarello who explains the sustainable farming program for kids. (9 of 13)
WEB LINK
109 WE 08/13/14 12:30pm 00:29:00 - (CC) × ST
36.3 Fresh Lemon Recipes Laura McIntosh and Chef Jason Collis create refreshing recipes with lemons. Greg Patterson offers a tour of his lush and aromatic lemon grove. Laura shows off the versatility of lemons, from cooking and cleaning uses to herbal remedies. (10 of 13)
WEB LINK
110 SU 08/17/14 06:30am 00:29:00 - (CC) × ST
36.3 Garden Fresh Dishes Laura visits the beautiful and historic Napa Valley. She stops by the Culinary Institute of America (CIA), where Chef Scott Samuel offers a tour of the lush and fresh gardens. The students at CIA learn the benefits of sustainability and using fresh ingredients in their recipes during classes at the CIA. (11 of 13)
WEB LINK
111 WE 08/20/14 06:30am 00:29:00 - (CC) × ST
36.3 Garden Fresh Dishes Laura visits the beautiful and historic Napa Valley. She stops by the Culinary Institute of America (CIA), where Chef Scott Samuel offers a tour of the lush and fresh gardens. The students at CIA learn the benefits of sustainability and using fresh ingredients in their recipes during classes at the CIA. (11 of 13)
WEB LINK
111 WE 08/20/14 12:30pm 00:29:00 - (CC) × ST
36.3 Fresh from Mexico Corn is a staple in many cultures, but no more important than in Hispanic cuisine. Laura and Chef Carolen Barrett go to Mexico to uncover the taste of the culture, adventure and food. They showcase a variety of dishes that can be used with corn. (12 of 13)
WEB LINK
112 SU 08/24/14 06:30am 00:29:00 - (CC) × ST
36.3 Holiday Laura and Chef Josh Thomsen create a beautiful Roasted Pheasant dish, Beef Short Ribs, Brussel Sprouts with Oyster Mushrooms & Pancetta and Potato Latkes. (13 of 13)
WEB LINK
113 WE 08/27/14 06:30am 00:29:00 - (CC) × ST
36.3 Holiday Laura and Chef Josh Thomsen create a beautiful Roasted Pheasant dish, Beef Short Ribs, Brussel Sprouts with Oyster Mushrooms & Pancetta and Potato Latkes. (13 of 13)
WEB LINK
113 WE 08/27/14 12:30pm 00:29:00 - (CC) × ST
36.3 Seafood from the Gulf Laura catches a feast from the Gulf with Chef John Folse, and also talks about the fresh waters off the coast with Secretary Robert Barham. (1 of 13)
WEB LINK
101 SU 08/31/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 Fresh Fig Recipes Laura travels throughout California in search of figs. Laura learns from fig farmer, Kevin Herman, about the different varieties and origin of California Figs. Later, Laura cooks with Chef Robert Del Grande of Cafe Annie in Houston, Texas. Chef Del Grande brings his big ideas to classic fig recipes and prepares an array of hearty dishes. (2 of 13)
WEB LINK
102 WE 09/03/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 Fresh Fig Recipes Laura travels throughout California in search of figs. Laura learns from fig farmer, Kevin Herman, about the different varieties and origin of California Figs. Later, Laura cooks with Chef Robert Del Grande of Cafe Annie in Houston, Texas. Chef Del Grande brings his big ideas to classic fig recipes and prepares an array of hearty dishes. (2 of 13)
WEB LINK
102 WE 09/03/14 12:30pm 00:29:00 (RPT) (CC) × ST
36.3 Fresh from Boston Laura takes a quick trip to Boston and leaves no stone unturned as she visits Chef Frank McClelland's farm. They cook and explore the farm that feeds both his family and restaurant. Laura makes another stop to see friend and Chef Bill Brodsky then dives deep into an authentic Cranberry harvest. (3 of 13)
WEB LINK
103 SU 09/07/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 Baking Laura bakes the day away under a raisin arbor that's minute away from harvest. She discovers how raisins are cultivated and cooked, and uses this fresh ingredient to make sweet treats with friend and pastry Chef Bill Corbett. (4 of 13)
WEB LINK
104 WE 09/10/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 Baking Laura bakes the day away under a raisin arbor that's minute away from harvest. She discovers how raisins are cultivated and cooked, and uses this fresh ingredient to make sweet treats with friend and pastry Chef Bill Corbett. (4 of 13)
WEB LINK
104 WE 09/10/14 12:30pm 00:29:00 (RPT) (CC) × ST
36.3 Southern Inspired Recipes They say southern food is good for the soul and these recipes will certainly do the trick. Laura invites Chef Dean Dupuis a New England Native to the Central Valley to show off deep southern flair. The surprising bounty of greens showcased in the episode demonstrates this regions unique microclimate that is a secret treasure. (5 of 13)
WEB LINK
105 SU 09/14/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 Fresh Cherry Recipes Laura and Executive Chef Patrick Mulvaney prepare recipes straight from Laura's family orchard. (6 of 13)
WEB LINK
106 WE 09/17/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 Fresh Cherry Recipes Laura and Executive Chef Patrick Mulvaney prepare recipes straight from Laura's family orchard. (6 of 13)
WEB LINK
106 WE 09/17/14 12:30pm 00:29:00 (RPT) (CC) × ST
36.3 Italian Inspired Recipes Laura travels to the Big Easy to catch up with two hot chefs, John Best and Alon Shaya of Domenica's Kitchen. Laura shares how one of the key ingredients "wheat" is grown and prepared. (7 of 13)
WEB LINK
107 SU 09/21/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 Harvest Gravenstein apples are the first apples to ripen in late summer. Chef Dale Ray shares some harvest time recipes with Laura underneath these beautiful trees. (8 of 13)
WEB LINK
108 WE 09/24/14 06:30am 00:29:00 (RPT) (CC) × ST
36.3 Harvest Gravenstein apples are the first apples to ripen in late summer. Chef Dale Ray shares some harvest time recipes with Laura underneath these beautiful trees. (8 of 13)
WEB LINK
108 WE 09/24/14 12:30pm 00:29:00 (RPT) (CC) × ST
36.3 Fresh Heirloom Tomatoes Taking a trip to Napa only gets better when Laura meets up with Chef Michael Chiarello to cook with fresh heirloom tomatoes at Connolly Ranch. Together they cook, they laugh and they learn. At the ranch, Laura meets Eileen Chiarello who explains the sustainable farming program for kids. (9 of 13)
WEB LINK
109 SU 09/28/14 06:30am 00:29:00 (RPT) (CC) × ST