15.4 | Cox 109 | FiOS 463
12:00
Delicious recipes include Wiener Schnitzel and a Dill Green Goddess Salad Bowl.
12:30
Spicy Paprika Shrimp with Amontillado and Oven Potato Chips with Boquerones Dip are prepared.
1:00
Minestra Endive Salad with Oranges, Pine Nuts and Cabrales and Monkfish with Romesco are prepared.
2:00
Bridget Lancaster prepares Oven-Roasted Chicken Thighs and Julia Collin Davison bakes Apple Crumble.
2:30
Crawfish Enchiladas con Queso, Crawfish Balls and Crawfish Stuffed Mushrooms are featured.
3:00
Late winter brings run-up turnip greens, which Vivian sees as central to her Southern food approach.
3:30
Julia Collin Davison makes Moroccan Fish Tagine and Becky Hays whips up Ultracreamy Hummus.
4:00
The gable wall is raised for the new family room addition and a historic windowsill is repaired.
4:30
Kick back with a graceful footrest show. The secret of doing grain matched veneer work is revealed.
5:00
Rick Steves explores the capital Ankara and marvels at the fascinating landscape of Cappadocia.
5:30
Enjoy the solitude and gentle rhythm of the waves as they gently caress the shoreline.
6:00
Build endurance and power with this full-body strengthening workout in Montego Bay, Jamaica.
6:30
Enjoy the burst of desert wildflowers as we move through an invigorating modified yoga practice.
7:00
Sara Gallegos showcases Corinthian Stars. Sometimes the simplest designs can make an exotic effect.
7:30
David explores the techniques of Joseph Mallord William Turner at the French Coast of Normandy.
8:00
A new addition is sheathed with a coated OSB product that has properties of a house wrap built in.
8:30
Steve demonstrates the steps to building a classic joiners tool box.
9:00
P. Allen Smith learns how many kids it takes to host a show when he lets the little ones take over.
9:30
Exposing children to gardening at a young age can instill a newfound passion to last a lifetime.
10:00
Delicious recipes include Traditional Valencian Paella and Valdemar's Paella.
10:30
Parchment-Roasted Fish with Fennel and Capers and Smashed Potatoes with Fried Capers are prepared.
11:00
Lasagna di Alaria, Tomato Risotto and an Upside-down Heirloom Tomato Cake are prepared.
11:30
Joanne styles a Cheese Board with Fig Leaves, Fruit and Nuts and makes warm, fresh Fig Spread.
12:00
Porchetta Meatballs, Black Rice and Arugula Pesto Salad and Balsamic Tomato Dipping Sauce are made.
12:30
Saffron's Grilled Quail with Rose Petals and Ras El Hanout and Chopped Soup Salad are served.
1:00
Delicious recipes include Wiener Schnitzel and a Dill Green Goddess Salad Bowl.
1:30
Spicy Paprika Shrimp with Amontillado and Oven Potato Chips with Boquerones Dip are prepared.
2:00
Minestra Endive Salad with Oranges, Pine Nuts and Cabrales and Monkfish with Romesco are prepared.
3:00
Kevin finds walls going up at the addition. Tom shows the evolution of framing hammers and guns.
3:30
In Tool Lab, tool expert Chris Ermides demonstrates how tables saw blades work.
4:00
A foolproof recipe for Chile Verde con Cerdo and a refreshing Coctel de Camaron are prepared.
4:30
Test cook Bryan Roof prepares Chicago Thin-Crust Pizza with Homemade Italian Sausage.
5:00
Captures the unparalleled wild beauty, rich history and natural serenity of the bay from 2,000 feet.
6:00
Rick Steves explores the French countryside along the Loire River Valley and visits unique castles.
6:30
Milk Street cook Erika Bruce shows Christopher Kimball how to make an easy French apple cake.
7:00
Pad Thai with Oysters and Bacon and Angry Chicken spiced like Kim Chee with potatoes are cooked up.
7:30
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows.
8:00
Clay artist Susan Garson creates Chanukah menorahs and daring chefs make lavish gingerbread houses.
9:00
Enjoy the solitude and gentle rhythm of the waves as they gently caress the shoreline.
9:30
Bob Ross creates a beautiful valley lake that will leave you rested and at peace with the world!
10:00
Captures the unparalleled wild beauty, rich history and natural serenity of the bay from 2,000 feet.
11:00
Julia Child makes Tarte aux Pommes Classique, Tarte des Demoiselles and Tartin.
11:30
Focaccia with Rosemary and Sea Salt and Focaccia with Poached Fruit and Sweet Ricotta are served.
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