Chef Walter Staib makes hash two ways.
Sommelier Melissa Monosoff gives tips on holiday entertaining with wine.
Chef Walter Staib from City Tavern prepares Ale Braised Sausage.
Chef Walter Staib makes Liverwurst Paté.
Chef Walter Staib makes Pork Lo Mein stir fry.
Chef Walter Staib of City Tavern in Philadelphia makes reuben egg rolls using Dietz and Watson meat.
Lori Arango, Ashley Cini, Colin Shearn demonstrate drinks we can make for the holidays.
Olivier Desaintmartin serves quail two different ways.
Chef Patrick Feury makes braised pork belly buns.
Chef Walter Staib of City Tavern in Philadelphia makes grilled char sui kebabs using Dietz and Watson beef.
Chef Carlo DeMarco prepares a seasonal favorite: Roasted Butternut Squash and Apple Cider Bisque.
Eric Schellack shows us how to use local items to make beautiful and unique table centerpieces.
Chef Walter Staib makes sandwiches and grinders for a party.
Chef Walter Staib from City Tavern in Philadelphia, PA prepares Forced Cabbage.
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