Why you should watch Chicago Med, Chopped and more
Chefs from the Southwest prepare their specialties. Each episode has a home-cooking segment featuring regional recipes.
Rabbit with apple cider and mustard seed, ranch beans, blue-corn blini and chocolate cake.
Sweet-potato tortellini in almond cream sauce; seafood stew; fruit sorbet; and a cookie taco.
Hors d'oeuvres, grilled California free-range chicken, and tumbleweed.
Wild game; grilled turkey breast with vinegar and cracked pepper; prickly-pear soufflé; and chicken-fried steak with cream gravy.
Chimayo cocktail; huevos rancheros with green-chili sauce; enchiladas; flan and natillas.
Escargot in saffron cream sauce; grilled quail with shoestring sweet potatoes; grilled chicken with herb pesto; and baked peaches with macadamia nuts.
Curried lamb sausage with compote and pecan pancakes; cornmeal pizza with wild mushrooms; biscuits; and chocolate cream pie with meringue crust.
Wild-rice pancakes with chicken tenderloins; lamb with turnip sauce; fried chicken; and white-chocolate ravioli.
Sweet-potato bisque with avocado, pear and lime; pork stuffed with chorizo; and Texas-style chili.
Spicy gulf shrimp with marinated tomatoes; leg of lamb marinated with Mexican spices; berry mousse; and peach cobbler.
Chiles rellenos, goat-cheese rellenos, roast wild turkey with blue cornmeal-chorizo stuffing, and peach mousse.
Wild-mushroom gratin, red-yam flan and pecan pie.
Brisket, ribs, duck with pecan stuffing, and game pÔte.
Lobster taco with yellow tomato salsa and jicama salad; chicken thighs with black-mustard seeds; triple chocolate cake and pumpkin chocolate cheesecake.
Guacamole, grilled squab with black-bean torta, mocha framboise and fried chicken with gravy.
Prawns stuffed with goat cheese; roasted veal rack with fresh herbs; quesadillas; and rice pudding.
Corn ravioli with cinnamon-flavored chorizo; roast rabbit with red-chili jelly; dessert tostada.
Duck and white-bean chili; potato salad; and orange zabaglione.
Cream of cilantro soup with mussels, barbecued pork with tequila-pepper relish, refried beans, and lemon pound cake with fruit sauce.
Jalapeño pasta with rattlesnake sausage; jalapeño-corn bread and pork tenderloin with date-and-fig chutney.
Catfish mousse with crayfish sauce; chicken breast pueblo; and chocolate roulade with hazelnut filling.
Deep-fried crab balls with jicama-pepper panache, chicken Gonzalez, Gypsy stew and chocolate cake with roasted banana sauce.
Corn fritters with pineapple chili sauce; chimichangas with green chili sauce; hot chili; strawberry shortcake; and toasted-coconut cake.
Green-corn tamales with salsa and grilled Chilean sea bass.
Grilled chicken with cheese and prosciutto; salmon pasta and poppy-seed cake.
Rabbit gumbo; filet-mignon enchilada with chanterelles and sorrel sauce; tamales; and black-bean chili.
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