by region & country:
We travel all over Lebanon filming the stories, recipes, and artisan food crafts of some of Lebanon's most ancient cuisines. From foraging for edible thistles on Mount Lebanon, smoking wheat in the South, and making the famous kibbeh in the North, our adventures in Lebanon are chock full of discovery, beauty, and fun!
The ancient food of
Juicy, flavorful, vegan Stuffed Grape Leaves made by Nawal in the traditional Lebanese fashion.
Rima shows us how to make her famous sweet and tangy kishk spread and muhammara spicy spread for her flatbreads or "manaeesh.
a Land of Heritage
We travel to Central Mexico to document the stories of local communities who were safeguarding endangered food traditions, farming techniques, and indigenous food under the Slow Food Presidia. We returned from our visit with a newfound respect for our kind, compassionate, neighbors.
A group of Indigenous women band together overcoming poverty and discrimination to create a chili salsa.
Abel and Emma return to the farm land in order to save the seeds of their forefathers.
Join The Recipe Hunters in Wales as they discover the traditional recipes behind the most treasured Welsh dishes. Thanks to all of the Welsh families who opened their homes & hearts to our community! A special thanks to Visit Wales, without you this could not be possible. Check out the films below to begin your adventure!
The legendary land of
A wild foraging and five star feasting journey in Wales with Matt Powell; a fisherman, a forager, and a chef!
Penny teaches us a traditional Welsh rarebit recipe which brings cheese on toast to the next level!
Gwyn Thomas continues a 300 year old family legacy safeguarding the animals of Gwynedd’s Nant Ffrancon Valley in North western Wales.
Welsh cakes are a favorite recipe among the Welsh. They are a delicious mix between a cookie and a pancake stuffed with raisins.
A traditional scallop shaped short bread cookies from Anglesey, Wales
Elisabeth and her son Guto teach you how to make their Nain's family recipe for Welsh Toffee
A moist tea cake made from dried fruit, tea, self-raising flour, warm spices, sugar, and an egg. Absolutely scrumptious!!
If you had to taste one dish in Wales to represent the country, we think The Welsh Breakfast should be it! The Welsh Breakfast relies on juicy fried bacon, the fat of which is used to fry the famous Welsh laverbread seaweed, Penclawdd cockles, bread, and a fresh egg!
Lobscouse or Cawl is a Welsh Stew. This simple stew with meat and seasonal root vegetables is the perfect meal on a cold, rainy day. Gwyn Thomas the shepherd and farmer taught us his mother’s recipe for lobscouse which kept us warm for hours!
Join the Johnstone family as they invite you to celebrate in a traditional Welsh Sunday Roast!
Join The Recipe Hunters in Galicia, Spain, as they discover the traditional recipes behind Galicia's most treasured dishes! Thanks to all of the Galician families who opened their homes & hearts to our community! And a special thanks to
Pelepau & Beladona for the Galician Music! Check out the films below to begin your adventure!
The taste of the sea
Join us as we forage the seashores of Galicia for seaweed and learn how to make a homemade seaweed and mussel empanada with Carmen, an artisan empanada maker.
Learn how to make Cañas with Blanca. Cañas are a traditional fried dough filled with a creamy custard. We call them Galician Cannoli!
Learn how to make Tarta de Santiago with Maria José. Tarta de Santiago or St. James Cake is a traditional pie that is made with almonds, lemon zest, sugar and eggs. It is a symbol of the city of Santiago de Compostela in Galicia, Spain. Easy to make and delicious.
Alberto takes you hunting for Gooseneck Barnacles or "percebes," one of the world's most dangerous delicacies. Percebes grow in the intertidal zone, where fishermen risk their lives braving turbulent waves and slippery footing, to harvest their days' catch.
Maria Jose teaches you her family recipe for Almejas a la Marinera or Galician Fisherman Style Clams. The clams are boiled and then simmered in a delicious sofrito.
We begin in Rome
learning how to cook two traditional Roman dishes and, of course, two gelato recipes!!! Then we head to Tuscany where we live with a Priest for two weeks. The Priest, Don Gianni, connects us to all the best cooks in his region! Afterwards we head to Piedmont where we are adopted by a local family and learn some of their most cherished family recipes.
Watch the films below!!
The real taste of
A peasant dish from Tuscany made by stuffing a chicken neck with meat scraps, bread crumbs, and spices.
Get to know the talented, creative, & passionate artisan gelato maker, Maria Agnese, from Gelateria Fata Morgana.