Welcome to Iowa Public Television! If you are seeing this message, you are using a browser that does not support web standards. This site will look much better in a browser that supports web standards, but it is accessible to any browser or Internet device. Read more on our technical tips page.

Iowa Public Television


Art of Food with Wendy Brodie

Lamb (#102)

Brodie demonstrates ways prepare lamb, from carpaccio to leg of lamb, stew and classic lamb chops. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: Celebrated California chef Wendy Brodie creates lively, enticing recipes in each episode of Art of Food With Wendy Brodie. The new series highlights plate design and presentation, decor and centerpiece design and inspiring entertaining ideas. Brodie cooks from her large home kitchen, but she also ventures to unusual locations in California: rustic farms in Salinas, a ranch in Big Sur, wine festivals and an annual gathering of world-renowned chefs and winemakers. Art of Food guests represent a diverse range of culinary culture - from celebrity chefs to expert winemakers, caviar-mongers and table-setting mavens.

« Upcoming Episodes

All Episodes

  • Breakfast (#101)

    New twists on egg dishes includes frittatas, benedicts, stuffed French toast and fruit pancakes. [26 minutes]

  • Table Setting I (#104)

    Baroness Suzanne von Drachenfel shares the diverse styles, history and customs of table settings. [26 minutes]

  • Holiday Hors D'oeuvres (#106)

    Brodie's creative hors d'oeuvres recipes are destined to become treasured holiday creations. [26 minutes]

  • Side Dishes (#108)

    Brodie provides holiday event ideas, including serving suggestions and table design tips. [26 minutes]

  • Leaves (#110)

    Many ways to present food in the shape of a leaf and create leaf-inspired table settings are shared. [26 minutes]

  • Sandwiches (#112)

    The diverse styles, history and lore of sandwiches, breads, spreads and fillings are explored. [26 minutes]

  • Soups (#114)

    Soups are a great accompaniment to any meal, or as a main course. [26 minutes]

  • Mushrooms II (#116)

    Lee Yamada demonstrates the selection and cooking of mushrooms for sauces, entrees and side dishes. [26 minutes]

  • Spa Cuisines (#118)

    Approaches to healthy skin are explored, including cucumbers on the eyes and avocadoes on the skin. [26 minutes]

  • Valentines (#119)

    From hors d'oeuvres to the main course and dessert, love truly speaks through the stomach. [26 minutes]

  • Phyllo Dough (#120)

    The mystery of how to handle, prepare and cook with the pastry dough phyllo are unraveled. [26 minutes]

  • The Love Chef (#122)

    Frances Anthony makes easy-to-prepare recipes with Italian influences and heart-healthy attributes. [26 minutes]

  • Mexican Fiesta (#123)

    Tacos, beans, quesadillas and steak and more South-of-the-border favorites are spotlighted. [26 minutes]

  • Indian Cuisine (#124)

    Raghavan Iyer of Bombay combines herbs and spices to create delectable sauces, chutneys and rice. [26 minutes]

  • Ice Creams (#125)

    Starting with a basic custard, Brodie shows how to make chocolate cups, terrines, sorbets and ices. [26 minutes]

  • Jim Dodge Baking (#126)

    Master pasty chef Jim Dodges create various desserts destined to intrigue family and friends. [26 minutes]

« Upcoming Episodes

« Back to Programs A-Z

- display sidebar --->