Text Size: Small Medium Large

P. Allen Smith's Garden to Table

Latest Episodes

P. Allen Smith visits with a neighboring wheat farmer and talks about what it takes to grow hundreds of acres of grain. Allen also visits the rice capital of the world in Stuttgart, Arkansas during one of its busiest times of the year. Allen also shows us how to put grains to use in the kitchen with a couple of his favorite recipes.

The State Fair is underway and P. Allen Smith is checking out the feathered creatures in the poultry barn. Poultry scientist Keith Bramwell also makes a visit to the farm to talk about the perfect backyard animal that keeps on giving. Plus, a dessert made with a chef's egg of choice.

Most cookbook recipes have serving sizes for four or more people. But there are a lot of two-family households out there. Allen shares tips on downsizing a recipe to serve two and also advises about gardening for two. Plus, we'll learn how to prepare a couple of tasty dishes for a romantic dinner.

Allen kick starts summer with unique recipes for the grill and a simple way to decorate a table using a 2 x 4 and tea lights. He also takes us to the Garfield Park Conservatory in Chicago to learn about their Sugar from the Sun Garden.

Step back in time in this episode of P. ALLEN SMITH'S GARDEN TO TABLE. Allen visits an 18th-century cooking expert and learns how to use the tools of the trade. Allen also cooks up his great grandmother's a blackberry jam cake and an amazing buttermilk pie recipe from a 1923 handwritten note.

Tailgating is a time-honored tradition but what if you can't make it out to the big game? Allen shares a few tips on how to prepare your own tailgate party in your backyard with easy and unique recipes that can be prepared in advance. He also offers advice on how to grow our own ingredients in the summer and preserve them for fall.

Video Title
 
 
 

Pages