This show gives grilled and smoked vegetables their due. We start with hot stuff from India: a spectacular Tandoori Cauliflower with Coriander Mint Chutney. From the West Indies comes a squash gratin fired with habanero chiles and perfumed with wood smoke. Not to leave our carnivorous friends out, Mexican-American chef Johnny Hernandez cooks Borrego, Mexican pit-roasted lamb. Tandoori Cauliflower with Coriander Mint Chutney; West Indian Squash Gratin; Borrego (Mexican Pit-Roasted Lamb).
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