Friday Arts’ Art of Food
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is a 30-minute monthly arts, culture, and entertainment magazine that features three segments - Art, Art of Life and Art of Food. Friday Arts casts a light on some of Philadelphia's best well-kept secrets in the arts.
More from Friday Arts’ Art of Food
Quick and Easy
Strawberry Rhubarb Turnovers
Split Pea Dip
No-Bake Peanut Butter Rolled-Oat Drops
Creamy Carrot-Ginger Soup
Soup and Stew
Raw Pad Thai
Quick and Easy
Fresh Almond Milk
Quick and Easy
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PBS Food – Latest Comments
Re: Martha Bakes: Find The Schedule in Your Area
I also missed S10 E12 decorated cakes. When will you have it on again?
Re: Chicken, Bacon and Butternut Squash Pie
I’m watching past seasons now and was glad to see this recipe. But the picture is not correct - it shows a fruit pie. The pie recipe here is made of filo and the pie is made in a savarin ring mold.
Re: Mary Berry’s Jaffa Cakes
or process regular sugar in a food processor until it is finer
Re: Orange and Lemon Curd Pots
What size should the molds be?
Re: Emeril Lagasse Remembers Julia Child
Thank you Emeril. I remember you on the Food Network and I didn't know who you were. And the I heard you say "Watuppa water" and I thought where he is he from. I am also from Fall River and you started me on cooking. https://www.flatfeetaxservice.net
Re: Watch the Julia Child Remix
Thank you for this. I love all things Julia Child. https://www.flatfeetaxservice.net
Re: Apricot Frangipane Tart
Love the show and many of Paul and Mary's recipies, but I unfortunately do not live in England. I live in the United States where we do not use metric measurements. I have wanted to try this Apricot Frangipane Tart, as well as other recipies but don't know how to convert your measurements in order to be successful. Would it be possible to add a con
Re: Cherry Cake
I think that almond flour is finer than UK ground almonds and so doesn't hold the moisture that ground almonds do. I have made this cake many times and it is always moist and delicious. Often cakes with ground almonds can be better the following day when the moisture has had chance to redistribute after baking. UK glace cherries are also moist and juicy
Re: Camelia’s Lacto-Fermented Pickled Sunchokes
Can't wait to try the recipe out. We had an OK harvest last year, not enough to can, but if I get enough this year, I have them on the Fall agenda.
Okay, good to know. I thought maybe the screw-ups had to do with rolling it out or baking time or something.
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