KQED DTV Channels
-
KQED 9HD
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1All widescreen and HD programs
-
KTEH 54
Comcast 10
Digital 9.2, 54.1 or 25.2KTEH TV from San Jose in Silicon Valley
-
KQED Life
Comcast 189
Digital 54.3Arts, food, how-to, gardening, travel
-
KQED World
Comcast 190
Digital 9.3History, world events, news, science, nature
-
V-Me
Comcast 191 & 621
Digital 54.5 or 25.324-hour national Spanish-language network
-
KQED Kids
Comcast 192
Digital 54.4Quality children's programming parents love too
More from KQED
This series brings to life the magazine of the same name, featuring an ensemble cast of the magazine's food editors, test cooks and recipe developers. For an audience of consumers who are short on time and in need of healthy, everyday cooking solutions, the series offers quick, nutritious and delicious recipes using easy-to-find supermarket ingredients. Hosts are Allison "Allie" Lewis, Sarah Carey, John Barricelli, Margot Olshan and Lucinda Scala Quinn.
Upcoming Broadcasts:
Say Cheese (#412)
Duration:
26:46 CC Stereo TVG
Cheese is great for sandwiches and snacking, and it's perfect for cooking. On today's show, EF displays favorite cheeses and shows viewers how to use them in everyday cooking. Margot uses soft, aromatic fontina from Italy in chicken breasts stuffed with cheese, tomato and basil; they're served with a side of broccoli rabe with yellow peppers. Today's "Have You Tried?" ingredient is manchego cheese. Allie tucks slices of this zesty hard Spanish cheese with some juicy ham into panini. It's served with apricot-mustard sauce for dipping and an arugula salad with shaved manchego on the side. For "Healthy Start," Emma makes an egg-white omelet with goat cheese. Soft, moist and creamy goat cheese adds a unique tang to this fluffy omelet. Lucinda prepares ricotta manicotti with tomato sauce. Anyone who likes lasagna and cheese raviolis will love this Italian-American classic. For an after-school snack that's fun for kids - and a guilty pleasure for adults - Sarah prepares cheddar-carrot balls.
Channels and Airdates:
Sandwiches (#413)
Duration:
26:46 CC Stereo TVG
Sandwiches are the perfect everyday food. For her unique pressed salami sandwich, Sarah hollows out a big round of bread and stuffs it with layers of roasted red peppers, salami, provolone cheese and arugula. It's served with a colorful radicchio and orange salad. Today's "Have You Tried?" ingredient is dried figs. Allie transforms this sweet and chewy dried fruit into a luscious fig spread, perfect for a sandwich with prosciutto. For a sandwich alternative, Margot prepares a spinach and artichoke wrap that's ideal for the lunchbox. For a quick and satisfying dinner, Lucinda makes barbecue pork sandwiches with cabbage slaw. Juicy slices of tender roast pork are smothered in a quick barbecue sauce and topped with a cooling crunchy slaw. Finally, Emma serves up an all-American favorite: grilled cheese. Golden and buttery, with melted cheddar cheese oozing out from the sides, it's a favorite comfort food.
Channels and Airdates:
All In One Bag (#501)
Duration:
26:46 CC Stereo TVG
Today, EF has the short list needed to stock the pantry, refrigerator and freezer to make five marvelous meals. Lucinda begins with an elegant roasted salmon topped with a zesty, sweet and nutty lemon relish. Allie prepares a Thai-style steak salad with thinly sliced steak flavored with lime juice, soy sauce and red pepper flakes. Margot prepares mustard-crusted turkey breast. Sarah reaches into the freezer to bring a little sunshine to the table with a classic Greek taverna recipe: baked shrimp with tomatoes and feta, served with a side of orzo and green beans. For the sandwich lover, Emma assembles a mozzarella and ham panini. She tosses together a red cherry tomato salad that's the perfect side. It's a week's worth of meals, all in one bag.
Channels and Airdates:
Family Friendly (#502)
Duration:
26:46 CC Stereo TVG
Getting dinner on the table every night of the week can be a challenge. Today's episode delivers delicious and nutritious dishes that the whole family can enjoy. Margot serves breaded chicken cutlets two ways: chicken fingers for the kids and for the adults, crispy cutlets dressed with a zesty olive relish. A colorful side of sauteed zucchini, peppers and tomatoes rounds out the meal. Today's "Have You Tried?" ingredient is bittersweet chocolate, which Sarah uses in warm chocolate pudding. Lucinda prepares two after-school snacks that will have the kids racing into the kitchen: frozen fruit salad and warm fruit-and-nut snack. Emma shows viewers how to make EF's version of the classic Italian-American favorite, spaghetti and meatballs. Allie's cranberry-oat cereal bars, with tart dried cranberries, are crunchy, gooey and sweet.
Channels and Airdates:
Herbs and Spices (#503)
Duration:
26:46 CC Stereo TVG
Variety is the spice of life - and spices and herbs add variety to cooking. Allie makes an all-purpose spice rub that she uses for grilled chicken, which is served with a mixed tomato salad. Emma demonstrates that spices aren't just for cooking when she whips up a banana-nutmeg smoothie. Lucinda prepares herb-crusted snapper with a blend of thyme, parsley and dill. Sarah uses extra herbs for herbed biscuits, showing viewers how easy it is to make them from scratch and how to store them in the freezer. Margot uses the intoxicating aromas of ginger, cloves and nutmeg to perfume and flavor baked pears with raspberry sauce.
Channels and Airdates:
Dinners and Leftovers (#504)
Duration:
26:46 CC Stereo TVG
Today, EF is all about planning ahead. Sarah starts with tender roast beef with peppers, onions and potatoes. Margot uses the extra roast beef for a healthy and colorful beef mango wrap, a fantastic lunch sandwich. For something more substantial for dinner, the wraps are served with a bowl of black bean relish. With the extra mangoes, Emma prepares a quick dessert: mango brown betty. Lucinda makes a spice-rubbed turkey breast with sweet potatoes that's a fast and hearty dinner the whole family will enjoy. Sauteed escarole and garlic complete the meal. Allie uses the extra turkey for two salads: a fresh, crisp spinach salad and a pasta salad tossed with mushrooms and dried cranberries.
Channels and Airdates:
All-Year Grilling (#505)
Duration:
26:46 CC Stereo TVG
EF presents recipes for grilling outside during the summer or inside on the stovetop grill pan any time. To start, Sarah makes a sure-fire recipe for fish: grilled salmon steaks with mustard sauce. Moist, firm and perfectly seasoned, they're served with tender spears of grilled asparagus. Today's "Have You Tried?" ingredient is pumpkin seeds, which Margot toasts and purees into a creamy, southwest-style sauce for grilled chicken with pumpkin seed sauce. Today's "Must Have" is the silicone brush. Emma shows viewers how easy it is to slather homemade barbecue sauce on pork ribs with the help of this handy kitchen gadget. Allie grills colorful and healthy vegetables for tostadas. Lucinda chars juicy peaches to perfection for watercress, endive and grilled peach salad.
Channels and Airdates:
Meat and Potatoes (#506)
Duration:
26:46 CC Stereo TVG
Everyone has a soft spot for meat and potatoes. Today the cooks create a wide range of recipes for this timeless American comfort food. Sarah starts off with lamb shanks and potatoes, using a slow cooker to create tender, flavorful lamb and creamy potatoes. The side dish is wilted spinach with nutmeg. Today's "Have You Tried?" ingredient is flour tortillas. Lucinda uses this Mexican staple to create spicy beef and potato burritos. Layered with sour cream and cheese, they make a great casual dinner. Emma's "Cooking for One" preparation is steak with bell pepper sauce, served with garlic mashed potatoes. Margot prepares prosciutto-wrapped pork chops with pan-roasted rosemary potatoes. For the perfect end to a decadent dinner, Allie makes red wine and pear sorbet. It's sweet, light and refreshing.
Channels and Airdates:
Pasta Primer (#507)
Duration:
26:46 CC Stereo TVG
Today, EF matches pastas with specific sauces and techniques to create fabulous dishes for friends and family. Allie starts with an all-time favorite, tomato-sausage lasagna, layering tender lasagna noodles, sweet Italian sausages and tomato sauce, mozzarella and parmesan. Today's "Have You Tried?" ingredient is dried mushrooms. Margot uses their concentrated, earthy flavor to enhance creamy orzo with porcini, a quick and easy version of Italian risotto. Sarah twirls thin spaghetti with crisp yellow peppers and plump pieces of shrimp in "Cooking for One": sesame shrimp and noodles. Emma prepares rigatoni with tomatoes and mozzarella that's light and fresh. Lucinda tosses fettuccine with prosciutto and peas in a luscious cream sauce.
Channels and Airdates:
One-Pot Wonders (#508)
Duration:
26:46 CC Stereo TVG
What if the whole meal could be cooked in just one pot? That's exactly what EF cooks up today. Lucinda starts with easy paella, a dish that people assume is complicated and expensive, but is made simple and affordable with just as much flavor and flair. Sarah shows viewers today's "Must Have": the dutch oven, a thick pot that goes from stovetop to oven. It's perfect for slow-cooking a meal of chicken and dumplings. Allie show viewers how quickly they can make creamy penne with broccoli, today's "Cooking for One." Emma puts cooking skills to a one-skillet test with a flavorful and affordable meal of eggs in spicy tomato sauce. When it comes time to "Freeze It, " Margot prepares a hearty one-dish minestrone that will provide sustenance later.
Channels and Airdates:
The Basics (#509)
Duration:
26:46 CC Stereo TVG
EF updates America's favorite recipes, making them tastier and healthier without adding extra time in the kitchen. Margot prepares a Lemon-Herb Roasted Chicken that is sure to become a classic. Today's Have You Tried ingredient is Tuna in Olive Oil, used in the French favorite Tuna Salad Nicoise. Sarah teaches how to Pan-Sear Steak like the pros, and make a fast Italian-inspired sauce, Salsa Verde, which cuts through the richness of the meat, and wakes up Green Beans. For dessert, Allie prepares Brownies with Cream Cheese Swirl. Emma shows how to make the best Bolognese Sauce.
Channels and Airdates:
Comfort Food (#510)
Duration:
26:46 CC Stereo TVG
Today, EF develops ways to make comfort food tastier, easier and better. Margot starts with an irresistible and delicious plate of meatloaf and baked mashed potatoes. Today's "Have You Tried? " ingredient is panko. Lucinda uses the traditional Japanese breadcrumbs to create crust for juicy panko-crusted pork chops. They're served with a refreshing side of Napa salad. In today's "Lunchbox," Allie makes southern egg salad, teaching viewers how to properly prepare hard-cooked eggs and revealing the secret ingredient that makes this egg salad so flavorful. Chocolate and comfort go hand-in-hand, especially with Sarah's outrageous chocolate cookies. Saving the best for last, Emma makes a big batch of creamy, thick and slightly spicy macaroni and cheese in today's "Freeze It."
Channels and Airdates:
New Spin On Pizza (#511)
Duration:
26:46 CC Stereo TVG
EF gives pizza some pizzazz. A special brick oven isn't necessary to make the thinnest-crust pizza with ricotta and mushrooms. Margot uses whole-wheat sandwich wraps to get a crispy, thin crust and tops it with fresh mushrooms and asiago and ricotta cheeses. Allie makes spinach and pepper pita pizzas that are great for a party, especially when served with a big bowl of spinach salad with walnuts. Lucinda prepares today's "After-School Snack": pizza crackers. Kids will love the melted mozzarella cheese and tomato sauce and parents will love that they're served on whole-wheat crackers and topped with broccoli. Emma's low-carb pizza frittata will be a hit with family and friends. And for those busy weeknights, Sarah shows viewers how easy it is to make and freeze broccoli calzone, a delicious vegetable pizza pocket.
Channels and Airdates:
Cooking with Fruit (#512)
Duration:
26:46 CC Stereo TVG
EF creates delicious recipes that will put more fruit in the diet. Lucinda starts off with crispy coconut shrimp, serving them with two dipping sauces - mustard-curry yogurt and sweet and sour sauce - and two perfect sides, steamed broccoli with lime dressing and fluffy white rice. Today's "Have You Tried?" ingredient is pomegranate juice. Allie uses this sweet and tart juice to glaze chicken and serves it with a Persian-inspired couscous with pistachios. Sarah prepares tuna with red pepper salsa. Margot bakes a classic American dessert: pineapple upside-down cake. In today's "After-School Snack," Emma prepares a chunky applesauce that's easy to make and is much healthier than commercial brands
Channels and Airdates:
Soups and Salads (#513)
Duration:
26:46 CC Stereo TVG
Soups and salads take center stage, with recipes that will excite the eyes and the palate. Allie cooks a seared beef and noodle soup using thin slices of sirloin steak nestled in a bowl of delicate beef broth and rice noodles. Today's "Have You Tried?" ingredient is beets. Lucinda uses them as the star of beet, pear and goat cheese salad. Sarah shows viewers how to pack a bowl of chickpea and pasta soup in a lunchbox. Emma uses juicy grilled chicken, creamy avocado, feta cheese and crispy bacon in grilled chicken Cobb salad, an American classic that never fails to impress family and friends. Margot prepares a light and satisfying steak salad with spinach in "Cooking for One." Skirt steak is broiled quickly and served on a bed of baby spinach with sweet grapes and crumbled blue cheese.
Channels and Airdates:
Cold Weather Favorites (#201)
Duration:
26:46 CC Stereo DVI TVG
Come in from the cold and thaw out with Lucinda's hearty combination of pork chops with white beans. Allie prepares an easy 15-minute chicken noodle soup that's sure to comfort the soul. Sarah's steamy hot chocolate is just like mom used to make ... maybe even better. And every cold day deserves dessert; Margot makes chocolate-swirl gingerbread that the whole family can make together.
Channels and Airdates:
Pizza Party (#202)
Duration:
26:46 CC Stereo DVI TVG
On today's show, you're invited to a pizza party, and we've got something for everyone. Where better to start than the crust? John demonstrates just how easy it is to make your own pizza dough dusted with cornmeal - just like his favorite slices in New York City. Allie, Lucinda and Sarah really get the party started when they create the perfect chunky tomato sauce and three great pies: the classic cheese, a twist on the traditional; broccoli rabe; and a pizza perfect even for Sunday dinner: salami olive.
Channels and Airdates:
Great Chicken Dinners (#203)
Duration:
26:46 CC Stereo DVI TVG
Chicken is one of our favorite ingredients, and on today's show we share some inspired dinner ideas. Sarah demonstrates how to cut the fat, but not the crunch, with her incredible cornflake-crusted baked chicken. Pineapple and chicken make a great pair in Margot's smart salad, and Lucinda dishes up a hearty side of collard greens. John will help you acquire a tasty Indian accent with his tandoori chicken with yogurt sauce, and Allie proves you can cook healthy without compromising on flavor with her orange molasses glazed chicken.
Channels and Airdates:
Cooking with Fruit (#204)
Duration:
26:46 CC Stereo DVI TVG
On today's show, our favorite fruit is in season ... and in the recipes! Lucinda takes us to her supermarket to share several tips for selecting perfect fruit. John picks a great combination of pork medallions with orange sauce. Allie prepares roasted cornish hens and grapes, an easy yet elegant main course. And Margot teams up with John to tempt us with two delicious desserts: grilled peach melba, and pear and berry crisp.
Channels and Airdates:
Soup Party (#205)
Duration:
26:46 CC Stereo DVI TVG
Just bring a spoon to enjoy our super easy soup party! Lucinda shows us a 15-minute version of an old family favorite that her grandmother would take all day to prepare: Tortellini in Broth with Escarole. Margot takes her time with a delicious Roasted Vegetable Soup. Sarah brings a healthy and hearty Lentil Soup to the table, and nothing goes better with soup than a clever Open-Faced Grilled Cheese with Apple and Bacon Sandwich.
Channels and Airdates:
Healthy Living (#206)
Duration:
26:46 CC Stereo DVI TVG
Today's show will help viewers keep fit. John creates a classic meal with a kick, but without the fat: Caesar salad with spicy shrimp. One of his tricks is tortilla croutons with chili powder. Allie serves up spaghetti squash with garlic, a perfect way to cut the carbs and calories of pasta with a clever substitution. Margot has a low-fat, one-pot meal: turkey and bean chili. And there's no guilt in indulging in this smart dessert: chocolate cheesecake squares.
Channels and Airdates:
Family Breakfast (#207)
Duration:
26:46 CC Stereo DVI TVG
Viewers find out what Allie, Margot, John, Sarah and Lucinda have for breakfast before they tape the show - and what they like to make at home. Nothing is more decadent or tastier than Lucinda's brown sugar glazed bacon. Sarah goes south of the border with a breakfast burrito, perfect for a Sunday morning brunch. A delicious and low-fat twist on a classic is Margot's cottage cheese pancakes. Allie warms up with a nutty, creamy and satisfying maple oatmeal. And John slips in sips of his favorite morning drink on the go ... a quick and easy banana blueberry smoothie.
Channels and Airdates:
Cookie Jar (#208)
Duration:
26:46 CC Stereo DVI TVG
Today's tempting recipes will help fill the cookie jar. Sarah has a recipe so simple the kids can make them: flourless peanut-chocolate cookies. A glass of milk goes great with Margot's crunchy, sticky and sweet jam macaroons. Lucinda has a cookie in disguise: white chocolate clusters with fruit and nuts. John makes cookies that are perfect for dunking ... pistachio raisin biscotti. And Allie demonstrates how to make unforgettable flaky shortbread wedges with only three ingredients most bakers probably have in the pantry.
Channels and Airdates:
Vegetarian Feast (#209)
Duration:
26:46 CC Stereo DVI TVG
Today's recipes introduce fresh ideas for delicious vegetarian dishes. Using only frozen beans, Allie creates a colorful and tasty three bean salad. Margot's tips on selecting and cleaning mushrooms come in handy for Lucinda when she makes a dish of hearty portobello with leeks and spinach. John layers a light vegetable lasagna, and Sarah puts together a terrific lentil-walnut burger topped with a tangy yogurt sauce.
