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Dress Up Learn how to dress up your wardrobe in this episode. Joanne Banko looks at the details in making an original pashmina wrap using trim and embroidery. Then Meg Healey has pattern alterations to take a dress from one to two pieces as a style or fit choice. Finally meet June Mellinger for block #2 and flying geese - this season we'll have 3 variations of this favorite design. Episode Duration: 28 minutes and 0 seconds Episode Number: 1703
- Ancient Grains for Modern Cooks Diane explores the ancient grains that Greek cooks still love to use. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. Fresh vegetables, green apples and mint add a pop of freshness to an easy bread salad made with a classic Cretan barley rusk called dako or paximadi. Pasta tossed with Greek yogurt and half a dozen fresh herbs provides instant comfort with a taste that's quintessentially Greek. Finally, trahana, an unusual grain product made with milk and dried in the sun, turns a simple braised egg...
The True Welcome (1929-1935) Amid the hard times of the Depression, a new dance, the Lindy Hop, begins to catch on at the dance halls of New York. The reminiscences of two of Harlem's greatest dancers, Frankie Manning and Norma Miller, help frame this episode. Louis Armstrong begins to sing on stage; though his career suffers from a string of bad luck, his trumpet playing and singing continue to astonish listeners. Duke Ellington's band begins to appear in Hollywood films, and he provides audiences in America and abroad with an image of elegant sophistication. The privileged young writer and ...
My Greek Table with Diane Kochilas -Ancient Greece for Modern CooksTV Schedule for New Hampshire's only statewide locally owned and operated television network, engages minds, connects communities, and celebrates New Hampshire with programs that entertain, educate and enrich.
- Aegean Cuisine In this episode, Diane introduces viewers to the rich and varied cuisine of the two main island groups in the Aegean: the Cyclades and the Dodecanese. A visual introduction highlights the region's most stunning vistas and seminal foods. In the kitchen, Diane cooks from her basket of Greek island goodies, sharing recipes from Syros, Amorgos, Rhodes and Santorini, while she weaves the aromatic story of one of Greece's most delicious food destinations. Syros Chopped Parsley Salad; Yellow Split Pea and Herb Keftedes over "Married" Capers; Fish Wrapped in Grape Leaves. Episode D...