Kitchen Vignettes for PBS - 10/13 - PBS Food
Easter Deviled Eggs recipe

Naturally-Dyed Greek Yogurt Deviled Eggs

Use beets, tumeric, and red cabbage to naturally dye your eggs this year. They will make a festive Easter appetizer. Continue

Lentils Stewed in Tomatoes and Red Wine recipe

Lentils Stewed in Tomatoes and Red Wine

This hearty, warming and deeply flavorful lentil stew is a great way to use up frozen tomatoes. Continue

Maple Syrup Pie recipe

French Canadian Maple Syrup Pie

This Canadian maple syrup pie is a decadent Winter treat that fills your home with the maple syrup aroma. Continue

Microgreens Salad recipe

Homegrown Microgreens Salad

Microgreens are elegant in a salad as well as packed with top-notch vitamins, minerals, and phytonutrients. Continue

Beet-Colored Red Velvet Pancakes recipe

Beet-Colored Red Velvet Pancakes

This red velvet pancakes recipe is colored with beets – perfect for Valentine’s Day breakfast. Continue

Baba au Rhum recipe

Baba au Rhum

Baba au Rhum are light, golden, brioche-like sweet bread that is generously soaked in rum syrup. Continue

Christmas Tourtiere recipe

Classic French Canadian Tourtière

Tourtière is a traditional Québecois meat pie that combines potatoes, onions, and spices, all enveloped in a buttery pie crust. Continue

Pistachio Cookies recipe

Pistachio Cardamom Shortbread Drops

These cookies have the light texture of whipped shortbread with ground pistachios and the sweet fragrance of cardamom. Continue

Kale Parsnip Salad recipe

Kale, Pomegranate, and Caramelized Parsnip Salad

Prepare a crispy maple-caramelized, roasted parsnip intermingled with sweet pomegranate seeds and shredded kale. Continue

Getting Hungry?

Sign up for weekly recipes