Current A–Z Programs

Program Reminder:

Joanne Weir's Cooking Confidence

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 SA 05/12/12 04:30pm 00:26:46 - (CC) × ST
10.1 Asia Express Joanne and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise paired with Thai cabbage and grapefruit slaw.
WEB LINK		 113 SA 05/19/12 04:30pm 00:26:46 - (CC) × ST
10.1 Italian Marketplace Joanne teaches her student her version of crispy chicken and potatoes with a side of hot pepper and white balsamic broccolini, topped off with a cherry Zinfandel zabaglione.
WEB LINK		 114 SA 05/26/12 04:30pm 00:26:46 - (CC) × ST
10.1 Gingerly Joanne introduces the often overlooked gingerroot. She uses it with poached shrimp and a mango dipping sauce made with freshly grated ginger. It is then brought together with mussels steamed with mustard greens, lemon grass, and ginger with grilled bread and ginger aioli.
WEB LINK		 115 SA 06/16/12 04:30pm 00:26:46 - (CC) × ST
10.1 You Say Tomato When it is tomato season, it is sometimes difficult to keep up with the bounty. Joanne prepares a chilled tomato and Greek yogurt soup, and then teaches her student Jack the versatility of roasted cherry tomatoes, showcasing them in a lamb sirloin salad.
WEB LINK		 116 SA 06/23/12 04:30pm 00:26:46 - (CC) × ST
10.1 Go Nuts! Joanne goes "nuts" and makes her five-spice, ginger, and cayenne packed Asian Toasted Nuts. She encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps, and cardamom-scented rice with toasted almonds.
WEB LINK		 117 SA 06/30/12 04:30pm 00:26:46 - (CC) × ST
36.1 Gingerly Joanne introduces the often overlooked gingerroot. She uses it with poached shrimp and a mango dipping sauce made with freshly grated ginger. It is then brought together with mussels steamed with mustard greens, lemon grass, and ginger with grilled bread and ginger aioli.
WEB LINK		 115 SA 05/19/12 02:00pm 00:26:46 - (CC) × ST
36.1 You Say Tomato When it is tomato season, it is sometimes difficult to keep up with the bounty. Joanne prepares a chilled tomato and Greek yogurt soup, and then teaches her student Jack the versatility of roasted cherry tomatoes, showcasing them in a lamb sirloin salad.
WEB LINK		 116 SA 05/26/12 02:00pm 00:26:46 - (CC) × ST
36.1 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 SA 06/02/12 02:30am 00:26:46 - (CC) × ST
36.1 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 SU 06/03/12 02:30am 00:26:46 - (CC) × ST
36.1 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 MO 06/04/12 02:30am 00:26:46 - (CC) × ST
36.1 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 TU 06/05/12 02:30am 00:26:46 - (CC) × ST
36.1 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 WE 06/06/12 02:30am 00:26:46 - (CC) × ST
36.1 Flavor Fiesta Joanne adds a sweet crisp twist to classic guacamole; shows how to improve a store bought stock to elevate tortilla soup; and, gets the party started with with muddled cherry margaritas!
WEB LINK		 104 TH 06/07/12 02:30am 00:26:46 - (CC) × ST
36.1 Italian Love Affair Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
WEB LINK		 106 FR 06/08/12 02:30am 00:26:46 - (CC) × ST
36.1 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 SA 06/09/12 02:30am 00:26:46 - (CC) × ST
36.1 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 SU 06/10/12 02:30am 00:26:46 - (CC) × ST
36.1 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 MO 06/11/12 02:30am 00:26:46 - (CC) × ST
36.1 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 TU 06/12/12 02:30am 00:26:46 - (CC) × ST
36.1 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 WE 06/13/12 02:30am 00:26:46 - (CC) × ST
36.1 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 TH 06/14/12 02:30am 00:26:46 - (CC) × ST
36.1 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 FR 06/15/12 02:30am 00:26:46 - (CC) × ST
36.1 Asia Express Joanne and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise paired with Thai cabbage and grapefruit slaw.
WEB LINK		 113 SA 06/16/12 02:30am 00:26:46 - (CC) × ST
36.1 Go Nuts! Joanne goes "nuts" and makes her five-spice, ginger, and cayenne packed Asian Toasted Nuts. She encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps, and cardamom-scented rice with toasted almonds.
WEB LINK		 117 SA 06/16/12 02:00pm 00:26:46 - (CC) × ST
36.1 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 SU 06/17/12 02:30am 00:26:46 - (CC) × ST
36.1 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 MO 06/18/12 02:30am 00:26:46 (RPT) (CC) × ST
36.1 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 TU 06/19/12 02:30am 00:26:46 - (CC) × ST
36.1 Asia Express Joanne and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise paired with Thai cabbage and grapefruit slaw.
WEB LINK		 113 WE 06/20/12 02:30am 00:26:46 - (CC) × ST
36.1 Flavor Fiesta Joanne adds a sweet crisp twist to classic guacamole; shows how to improve a store bought stock to elevate tortilla soup; and, gets the party started with with muddled cherry margaritas!
WEB LINK		 104 TH 06/21/12 02:30am 00:26:46 (RPT) (CC) × ST
36.1 Swimming Upstream Joanne begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. They also prepare Lemon Tarragon Rice.
WEB LINK		 105 FR 06/22/12 02:30am 00:26:46 - (CC) × ST
36.1 Italian Love Affair Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
WEB LINK		 106 SA 06/23/12 02:30am 00:26:46 (RPT) (CC) × ST
36.1 Fast Forward to Dinner With her student Bonnie, Joanne makes quicker versions of the comfort foods she grew up with in New England: oven-roasted sausages, and a sauerkraut that is so fast she couldn't resist calling it lazy-girl sauerkraut.
WEB LINK		 118 SA 06/23/12 02:00pm 00:26:46 - (CC) × ST
36.1 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 SU 06/24/12 02:30am 00:26:46 (RPT) (CC) × ST
36.1 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 MO 06/25/12 02:30am 00:26:46 (RPT) (CC) × ST
36.1 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 TU 06/26/12 02:30am 00:26:46 (RPT) (CC) × ST
36.1 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 WE 06/27/12 02:30am 00:26:46 (RPT) (CC) × ST
36.1 Ticket to Provence Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad. Working together they create a very classic country, yet refined, dish of braised cod with leeks and potato.
WEB LINK		 110 TH 06/28/12 02:30am 00:26:46 - (CC) × ST
36.1 Eat Your Vegetables Joanne eases the anxiety that sometimes sets in when a vegetarian is coming to dinner. Working with her fitness student Randy, they prepare a satisfying bulgur and feta salad with fried potato and a spiced red pepper frittata.
WEB LINK		 111 FR 06/29/12 02:30am 00:26:46 - (CC) × ST
36.1 Passport to Sardinia The island of Sardinia is one of Joanne's favorite places. She created a menu to take her student Di there--fregola with clams and tomatoes, and a yellow and green bean salad with cherry tomatoes and basil.
WEB LINK		 119 SA 06/30/12 02:00pm 00:26:46 - (CC) × ST
36.2 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 SA 05/12/12 04:30pm 00:26:46 - (CC) × ST
36.2 Asia Express Joanne and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise paired with Thai cabbage and grapefruit slaw.
WEB LINK		 113 SA 05/19/12 04:30pm 00:26:46 - (CC) × ST
36.2 Italian Marketplace Joanne teaches her student her version of crispy chicken and potatoes with a side of hot pepper and white balsamic broccolini, topped off with a cherry Zinfandel zabaglione.
WEB LINK		 114 SA 05/26/12 04:30pm 00:26:46 - (CC) × ST
36.2 Gingerly Joanne introduces the often overlooked gingerroot. She uses it with poached shrimp and a mango dipping sauce made with freshly grated ginger. It is then brought together with mussels steamed with mustard greens, lemon grass, and ginger with grilled bread and ginger aioli.
WEB LINK		 115 SA 06/16/12 04:30pm 00:26:46 - (CC) × ST
36.2 You Say Tomato When it is tomato season, it is sometimes difficult to keep up with the bounty. Joanne prepares a chilled tomato and Greek yogurt soup, and then teaches her student Jack the versatility of roasted cherry tomatoes, showcasing them in a lamb sirloin salad.
WEB LINK		 116 SA 06/23/12 04:30pm 00:26:46 - (CC) × ST
36.2 Go Nuts! Joanne goes "nuts" and makes her five-spice, ginger, and cayenne packed Asian Toasted Nuts. She encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps, and cardamom-scented rice with toasted almonds.
WEB LINK		 117 SA 06/30/12 04:30pm 00:26:46 - (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 FR 06/01/12 05:30pm 00:26:46 - (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 FR 06/01/12 08:30pm 00:26:46 - (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 SA 06/02/12 02:30am 00:26:46 - (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 SA 06/02/12 11:00am 00:26:46 - (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 SA 06/02/12 02:00pm 00:26:46 - (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 SU 06/03/12 02:30am 00:26:46 - (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 SU 06/03/12 05:30pm 00:26:46 - (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 SU 06/03/12 08:30pm 00:26:46 - (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 MO 06/04/12 02:30am 00:26:46 - (CC) × ST
36.3 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 MO 06/04/12 05:30pm 00:26:46 - (CC) × ST
36.3 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 MO 06/04/12 08:30pm 00:26:46 - (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 TU 06/05/12 02:30am 00:26:46 - (CC) × ST
36.3 Flavor Fiesta Joanne adds a sweet crisp twist to classic guacamole; shows how to improve a store bought stock to elevate tortilla soup; and, gets the party started with with muddled cherry margaritas!
WEB LINK		 104 TU 06/05/12 05:30pm 00:26:46 - (CC) × ST
36.3 Flavor Fiesta Joanne adds a sweet crisp twist to classic guacamole; shows how to improve a store bought stock to elevate tortilla soup; and, gets the party started with with muddled cherry margaritas!
WEB LINK		 104 TU 06/05/12 08:30pm 00:26:46 - (CC) × ST
36.3 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 WE 06/06/12 02:30am 00:26:46 - (CC) × ST
36.3 Swimming Upstream Joanne begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. They also prepare Lemon Tarragon Rice.
WEB LINK		 105 WE 06/06/12 05:30pm 00:26:46 - (CC) × ST
36.3 Swimming Upstream Joanne begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. They also prepare Lemon Tarragon Rice.
WEB LINK		 105 WE 06/06/12 08:30pm 00:26:46 - (CC) × ST
36.3 Flavor Fiesta Joanne adds a sweet crisp twist to classic guacamole; shows how to improve a store bought stock to elevate tortilla soup; and, gets the party started with with muddled cherry margaritas!
WEB LINK		 104 TH 06/07/12 02:30am 00:26:46 - (CC) × ST
36.3 Italian Love Affair Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
WEB LINK		 106 TH 06/07/12 05:30pm 00:26:46 - (CC) × ST
36.3 Italian Love Affair Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
WEB LINK		 106 TH 06/07/12 08:30pm 00:26:46 - (CC) × ST
36.3 Italian Love Affair Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
WEB LINK		 106 FR 06/08/12 02:30am 00:26:46 - (CC) × ST
36.3 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 FR 06/08/12 05:30pm 00:26:46 - (CC) × ST
36.3 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 FR 06/08/12 08:30pm 00:26:46 - (CC) × ST
36.3 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 SA 06/09/12 02:30am 00:26:46 - (CC) × ST
36.3 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 SA 06/09/12 11:00am 00:26:46 - (CC) × ST
36.3 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 SA 06/09/12 02:00pm 00:26:46 - (CC) × ST
36.3 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 SU 06/10/12 02:30am 00:26:46 - (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 SU 06/10/12 05:30pm 00:26:46 - (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 SU 06/10/12 08:30pm 00:26:46 - (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 MO 06/11/12 02:30am 00:26:46 - (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 MO 06/11/12 05:30pm 00:26:46 - (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 MO 06/11/12 08:30pm 00:26:46 - (CC) × ST
36.3 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 TU 06/12/12 02:30am 00:26:46 - (CC) × ST
36.3 Ticket to Provence Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad. Working together they create a very classic country, yet refined, dish of braised cod with leeks and potato.
WEB LINK		 110 TU 06/12/12 05:30pm 00:26:46 - (CC) × ST
36.3 Ticket to Provence Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad. Working together they create a very classic country, yet refined, dish of braised cod with leeks and potato.
WEB LINK		 110 TU 06/12/12 08:30pm 00:26:46 - (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 WE 06/13/12 02:30am 00:26:46 - (CC) × ST
36.3 Eat Your Vegetables Joanne eases the anxiety that sometimes sets in when a vegetarian is coming to dinner. Working with her fitness student Randy, they prepare a satisfying bulgur and feta salad with fried potato and a spiced red pepper frittata.
WEB LINK		 111 WE 06/13/12 05:30pm 00:26:46 - (CC) × ST
36.3 Eat Your Vegetables Joanne eases the anxiety that sometimes sets in when a vegetarian is coming to dinner. Working with her fitness student Randy, they prepare a satisfying bulgur and feta salad with fried potato and a spiced red pepper frittata.
WEB LINK		 111 WE 06/13/12 08:30pm 00:26:46 - (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 TH 06/14/12 02:30am 00:26:46 - (CC) × ST
36.3 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 TH 06/14/12 05:30pm 00:26:46 - (CC) × ST
36.3 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 TH 06/14/12 08:30pm 00:26:46 - (CC) × ST
36.3 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 FR 06/15/12 02:30am 00:26:46 - (CC) × ST
36.3 Asia Express Joanne and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise paired with Thai cabbage and grapefruit slaw.
WEB LINK		 113 FR 06/15/12 05:30pm 00:26:46 - (CC) × ST
36.3 Asia Express Joanne and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise paired with Thai cabbage and grapefruit slaw.
WEB LINK		 113 FR 06/15/12 08:30pm 00:26:46 - (CC) × ST
36.3 Asia Express Joanne and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise paired with Thai cabbage and grapefruit slaw.
WEB LINK		 113 SA 06/16/12 02:30am 00:26:46 - (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 SA 06/16/12 11:00am 00:26:46 - (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 SA 06/16/12 02:00pm 00:26:46 - (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 SU 06/17/12 02:30am 00:26:46 - (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 SU 06/17/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 SU 06/17/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Spain On My Mind Joanne shares her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain. She works with her student to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew. (1 of 26)
WEB LINK		 101 MO 06/18/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 MO 06/18/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 MO 06/18/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 TU 06/19/12 02:30am 00:26:46 - (CC) × ST
36.3 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 TU 06/19/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Simply Elegant Joanne greets her student Sarina with a bruschetta salad. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. (3 of 26)
WEB LINK		 103 TU 06/19/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Asia Express Joanne and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise paired with Thai cabbage and grapefruit slaw.
WEB LINK		 113 WE 06/20/12 02:30am 00:26:46 - (CC) × ST
36.3 Flavor Fiesta Joanne adds a sweet crisp twist to classic guacamole; shows how to improve a store bought stock to elevate tortilla soup; and, gets the party started with with muddled cherry margaritas!
WEB LINK		 104 WE 06/20/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Flavor Fiesta Joanne adds a sweet crisp twist to classic guacamole; shows how to improve a store bought stock to elevate tortilla soup; and, gets the party started with with muddled cherry margaritas!
WEB LINK		 104 WE 06/20/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Flavor Fiesta Joanne adds a sweet crisp twist to classic guacamole; shows how to improve a store bought stock to elevate tortilla soup; and, gets the party started with with muddled cherry margaritas!
WEB LINK		 104 TH 06/21/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Swimming Upstream Joanne begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. They also prepare Lemon Tarragon Rice.
WEB LINK		 105 TH 06/21/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Swimming Upstream Joanne begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. They also prepare Lemon Tarragon Rice.
WEB LINK		 105 TH 06/21/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Swimming Upstream Joanne begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. They also prepare Lemon Tarragon Rice.
WEB LINK		 105 FR 06/22/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Italian Love Affair Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
WEB LINK		 106 FR 06/22/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Italian Love Affair Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
WEB LINK		 106 FR 06/22/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Italian Love Affair Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
WEB LINK		 106 SA 06/23/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 SA 06/23/12 11:00am 00:26:46 (RPT) (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 SA 06/23/12 02:00pm 00:26:46 (RPT) (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK		 102 SU 06/24/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 SU 06/24/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 SU 06/24/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Never Too Young Joanne welcomes her youngest student Stella to class as they create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots.
WEB LINK		 107 MO 06/25/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 MO 06/25/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 MO 06/25/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 TU 06/26/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 TU 06/26/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 TU 06/26/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Dinner Dance Or Swept Off My Feet Joanne challenges her French student Pascal to three variations on the classic French sauce aioli. Later, Joanne has a twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. (9 of 13)
WEB LINK		 109 WE 06/27/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Ticket to Provence Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad. Working together they create a very classic country, yet refined, dish of braised cod with leeks and potato.
WEB LINK		 110 WE 06/27/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Ticket to Provence Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad. Working together they create a very classic country, yet refined, dish of braised cod with leeks and potato.
WEB LINK		 110 WE 06/27/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Ticket to Provence Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad. Working together they create a very classic country, yet refined, dish of braised cod with leeks and potato.
WEB LINK		 110 TH 06/28/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Eat Your Vegetables Joanne eases the anxiety that sometimes sets in when a vegetarian is coming to dinner. Working with her fitness student Randy, they prepare a satisfying bulgur and feta salad with fried potato and a spiced red pepper frittata.
WEB LINK		 111 TH 06/28/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Eat Your Vegetables Joanne eases the anxiety that sometimes sets in when a vegetarian is coming to dinner. Working with her fitness student Randy, they prepare a satisfying bulgur and feta salad with fried potato and a spiced red pepper frittata.
WEB LINK		 111 TH 06/28/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Eat Your Vegetables Joanne eases the anxiety that sometimes sets in when a vegetarian is coming to dinner. Working with her fitness student Randy, they prepare a satisfying bulgur and feta salad with fried potato and a spiced red pepper frittata.
WEB LINK		 111 FR 06/29/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 FR 06/29/12 05:30pm 00:26:46 (RPT) (CC) × ST
36.3 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 FR 06/29/12 08:30pm 00:26:46 (RPT) (CC) × ST
36.3 Magical Morocco Joanne shows how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, by building a warm Moroccan chicken and sweet potato salad. She cools it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
WEB LINK		 112 SA 06/30/12 02:30am 00:26:46 (RPT) (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 SA 06/30/12 11:00am 00:26:46 (RPT) (CC) × ST
36.3 Guilty Pleasures Joanne and her student Kyle, create a healthier oven "fried" version of potato chips. They save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. (8 of 26)
WEB LINK		 108 SA 06/30/12 02:00pm 00:26:46 (RPT) (CC) × ST