Everyday Food Previous Broadcasts

Say Cheese (Episode #412)

KQED Life: Wed, Sep 22, 2010 -- 11:30 AM

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.

Sandwiches (Episode #413)

KQED Life: Thu, Sep 23, 2010 -- 11:30 AM

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.

One Pot, Zero Fuss (Episode #602H)

KQED 9: Sat, Sep 11, 2010 -- 9:30 AM

It doesn't get any easier than one-pot meals. Full of flavor, they're quick and easy because everything is made in one pot or one pan. Sarah cooks moist and tender pork chops with bacon and cabbage, served with a fall salad with maple vinaigrette. Lucinda prepares a three-cheese lasagna with homemade sauce - all in one skillet - with a side of frisee salad with brown sugar-glazed bacon. John makes zesty and flavorful tomatillo chicken.

Repeat Broadcasts:

  • KQED Channel 9: Sat, Sep 11, 2010 -- 9:30 AM

Homerun Recipes (Episode #603H)

KQED 9: Sat, Sep 18, 2010 -- 9:30 AM

Today, favorite classics - the homeruns of American cooking. Lucinda's delicious old-fashioned cheeseburgers are served with perfect baked onion rings on the side. John prepares individual chicken pot pies and crowns each with a flaky puff pastry crust. Sarah cooks a creamy pasta with peas that both kids and adults will find delicious.

Repeat Broadcasts:

  • KQED Channel 9: Sat, Sep 18, 2010 -- 9:30 AM

Get Saucy (Episode #411)

KQED Life: Tue, Sep 21, 2010 -- 11:30 AM

Creating a good sauce can make a meal great. EF dresses up entrees and desserts with sauces that taste so good they seem hard to make, but couldn't be easier. Elegant pepper-crusted filet mignon with red wine sauce is a tender cut of beef with a lush wine reduction that requires only two ingredients and 10 minutes. It's served with crisp green beans drizzled with lemony vinaigrette. Allie prepares an apricot mustard sauce to grace sauteed pork chops with buttered savoy cabbage on the side. Emma transforms ordinary sweets into extraordinary desserts when she combines them with dazzling sauces: orange sauce on ricotta and strawberry-fig sauce on pound cake. Margot makes an after-school snack of white bean dip with toasted pita chips that's creamy, light and nutritious. Today's "Freeze It" is romesco sauce. Lucinda prepares this classic Spanish sauce of tomatoes, sweet peppers, almonds and bread that's perfect for chicken, fish or meat.

Family Friendly (Episode #502)

KQED Life: Mon, Sep 27, 2010 -- 11:30 AM

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.

Eat Out In (Episode #604H)

KQED 9: Sat, Sep 25, 2010 -- 9:30 AM

EF demonstrates how easy it is to re-create French bistro classics. Lucinda prepares one of the most famous French dishes of all: beef braised with red wine. Sarah creates a caramelized onion-olive tart using store-bought pizza dough. On the side: tender lettuce salad. John prepares sweet and buttery crepes with sauteed bananas and chocolate.

Repeat Broadcasts:

  • KQED Channel 9: Sat, Sep 25, 2010 -- 9:30 AM

Beyond Lasagna (Episode #601H)

KQED 9: Sat, Sep 4, 2010 -- 9:30 AM

Everyone loves lasagna - it's easy to make and satisfying to eat -but there's more to baked pasta than this dish. John makes sausage and broccoli rabe in a rich tomato sauce with pasta shells and melted mozzarella. Today's "Have You Tried?" ingredient is fennel. Anna shows how this Mediterranean plant is served as both an herb and a vegetable. Easy to use, it tastes good raw and cooked and has a unique flavor that complements many dishes. Sarah captures the flavors of the Mediterranean by baking chicken and orzo pasta with feta cheese and lemon, served with a salad of fennel, parsley, parmesan and lemon. Lucinda layers thinly sliced potatoes and rigatoni pasta with tomatoes, oregano and cheese for tomato, pasta and potato bake. While that cooks, she prepares romaine hearts with goat cheese dressing.

Repeat Broadcasts:

  • KQED Channel 9: Sat, Sep 4, 2010 -- 9:30 AM

All-Year Grilling (Episode #505)

KQED Life: Thu, Sep 30, 2010 -- 11:30 AM

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.

Dinners and Leftovers (Episode #504)

KQED Life: Wed, Sep 29, 2010 -- 11:30 AM

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.

Herbs and Spices (Episode #503)

KQED Life: Tue, Sep 28, 2010 -- 11:30 AM

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.

All In One Bag (Episode #501)

KQED Life: Fri, Sep 24, 2010 -- 11:30 AM

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.

Chicken Cookery (Episode #410)

KQED Life: Mon, Sep 20, 2010 -- 11:30 AM

This episode is all about chicken, one of the most popular and versatile foods. Lucinda coats chicken wings in a crust of crushed corn tortilla chips for crispy chicken wings that are baked to a golden, crunchy perfection. They're served with a refreshing mesclun salad. Today's "Have You Tried?" ingredient is fresh ginger. Allie adds this slightly spicy and highly aromatic herb to chicken. Fans of white meat will love Sarah's chicken roll-ups with crumbled goat cheese and arugula. They look impressive and are great for entertaining. Emma prepares everybody's favorite barbecued chicken drumsticks. These are dusted with chili powder and tossed in a quick homemade barbecue sauce. In today's "Zap It," Margot prepares a hunter-style chicken, with dark thigh meat, tomatoes and mushrooms, that takes just 15 minutes to microwave.

Breakfast Time (Episode #409)

KQED Life: Fri, Sep 17, 2010 -- 11:30 AM

EF has created five fantastic breakfast dishes that are quick and easy to pull off during the busy work week. First up, Allies teaches viewers how to make the tastiest, fluffiest basic omelet. And they'll love learning about all the different fillings that can be used. Today's "Have You Tried?" ingredient is carrot juice, which Sarah uses in frothy mango-carrot smoothies and as the secret ingredient in moist ginger-carrot bread. Emma prepares steel-cut oats that are nuttier, tastier and healthier than prepackaged instant oatmeal. Lucinda prepares a breakfast worth lingering over - apricot-stuffed French toast. Puffy pieces of toast are filled with apricot preserves and cream cheese. They're served with a colorful tropical fruit salad. Margot makes whole wheat raisin biscotti.

Supermarket Savvy (Episode #408)

KQED Life: Thu, Sep 16, 2010 -- 11:30 AM

EF has developed five fast and delicious meals that can be made from just one trip to the grocery store. Allie starts off the week with roasted cod jazzed up with creamy new potatoes tossed with olives and cherry tomatoes. Sarah cooks up a buttermilk baked chicken with spinach salad that's sure to become a classic. Lucinda prepares pork tenderloin with a quick balsamic-maple glaze, served with roasted apples and onions, for a terrific mid-week treat. Margot makes scrumptious shrimp and tomatoes over soft polenta. It takes minutes to make a fresh tomato sauce for the quick shrimp saute. Pour over a bed of creamy, buttery polenta ... and dinner is served. Emma uses the extra polenta for broiled polenta with mushroom ragout. Filling and satisfying, it's a perfect ending to a week's worth of meals made from a one-stop-shop.

Around The World (Episode #407)

KQED Life: Wed, Sep 15, 2010 -- 11:30 AM

Today's recipes represent some of the world's most respected cuisines. Lucinda begins with pastitsio, a hearty Greek casserole of cinnamon-flavored ground lamb, baked pasta and a creamy Parmesan sauce. Today's "Have You Tried?" ingredient is chipotle in adobo. Emma uses this everyday Latin-American staple in meatballs in chipotle sauce. In today's "Cooking for One," Sarah prepares a fast-cooking Moroccan chicken, sweetened with honey, warmed by ginger and flecked with fresh tomatoes and served on a bed of fluffy couscous. The flavors of Asia abound when Margot makes a Chinese classic - pork chops with bok choy. Allie fills the cookie jar with Mexican wedding cakes, buttery pecan and cinnamon cookies rolled in powdery confectioners' sugar.

Asian 101 (Episode #406)

KQED Life: Tue, Sep 14, 2010 -- 11:30 AM

Lucinda unwraps the secret to chicken stir-fry wraps, a light and healthy dinner that's as much fun to put together as it is to eat. Today's "Have You Tried?" ingredient is wonton wrappers. Margot demonstrates how easy they are to use and how much fun it is to make a delicious golden batch of pot stickers. Sarah prepares an Asian noodle salad that's perfect for the lunchbox. Allie makes a Chinese classic - orange beef stir fry - and Emma ends the meal on a sweet note with crisp and light almond cookies.

The Best Burgers (Episode #405)

KQED Life: Mon, Sep 13, 2010 -- 11:30 AM

Allie teaches viewers how to make perfect beef burgers, from the type of ground beef to use to some clever cooking tricks for keeping them moist and flavorful. Crunchy corn salad is the perfect side dish. Today's "Have You Tried?" ingredient is bulgur. Margot uses this nutty, chewy ingredient in veggie burgers, adding pinto beans, scallions and carrots for extra flavor, and slathering them with tahini mayonnaise. Lucinda whips up a cold potato salad with sour cream and scallions that's a great side for any burger. Sarah makes tandoori-style chicken burgers with warming spices like fresh ginger, cardamom and cumin. Tucked into pita pockets, they're served with a cooling cumin yogurt sauce. Emma bakes up melt-in-your-mouth giant chocolate chip cookies - the perfect end to any burger meal.

Food for a Crowd (Episode #404)

KQED Life: Fri, Sep 10, 2010 -- 11:30 AM

Lucinda creates a festive taco bar where everyone can assemble his or her own shredded pork tacos. A big pot of spicy pork is surrounded with toasted tortillas, Mexican cheese queso fresco and a crunchy slaw with radishes. Today's "Have You Tried?" ingredient is phyllo dough. Sarah uses these paper-thin sheets to wrap an elegant ground-beef pie. Emma prepares mango guacamole and fresh plum tomato salsa using ingredients already found in the pantry so that "Quick Bites" can be had in minutes. Allie layers buttery pound cake with fresh raspberries, jam and fluffy whipped cream in the show-stopping grand raspberry trifle. Margot makes big batches of chocolate-covered pretzels, a sweet-and-salty snack that's great to have on hand for surprise visitors.

Fast with Five (Episode #403)

KQED Life: Thu, Sep 9, 2010 -- 11:30 AM

Today's recipes get the cook in and out of the kitchen fast. Each of the recipes has only five ingredients. Sarah starts with London broil with crispy potatoes and peppers. Tender, juicy steak is rubbed with paprika and accompanied by potatoes that are soft inside but browned to a delicious crisp outside. Today's "Have You Tried?" ingredient is goat cheese. Emma adds this soft, luscious cheese to pasta with roasted asparagus. Lucinda's lamb chops with tomato-artichoke saute and pistachio sauce may sound complicated, but the flavors are clean and simple. Sarah introduces some exotic flavors to weeknight dinner with curried chicken legs with carrots and rice. Even dessert can be made with just five ingredients. Allie's decadent flourless chocolate cake has a crunchy crust with a moist, fudgy interior.

Everyday Elegance (Episode #402)

KQED Life: Wed, Sep 8, 2010 -- 11:30 AM

Allie delights everyone with steak with wine sauce and potato gratin. Today's "Have You Tried?" ingredient is hazelnuts. Their distinct, rich flavor and fantastic crunch are perfect for Sarah's scallops with hazelnut brown butter, served with crisp lemon green beans on the side. In "Cooking for Two," Margot prepares lamb chops with mint sauce and mushrooms. Emma bakes festive and delicious frosted chocolate buttermilk cupcakes. When company comes, it's time for some "Quick Bites." Lucinda prepares two fast, no-cook recipes: smoked salmon on thick-cut potato chips and herbed bocconcini.

Roasting (Episode #401)

KQED Life: Tue, Sep 7, 2010 -- 11:30 AM

Roasting is a quick and efficient method of intensifying flavors. This episode features roasted meats, vegetables, fish and fruit. Allie roasts butternut squash, new potatoes, carrots and onions for a vegetable medley that then becomes the star of pizza with roasted fall vegetables and ricotta. Today's "Have You Tried?" ingredient is Brussels sprouts. Lucinda roasts them in the oven with fresh salmon fillets. For a quick and comforting "Cooking for One" meal, Emma prepares roasted chicken with new potatoes and arugula. Sarah wows everyone with roasted pork, seasoned with a zesty spice rub, and black-eyed pea salad. For dessert, Margot prepares stone fruit baked with fresh rosemary and lime juice, spooned over vanilla ice cream.

From The Pantry to the Plate (Episode #313)

KQED Life: Mon, Sep 6, 2010 -- 11:30 AM

This episode shares great ideas for recipes that move quickly from the pantry to the table. Allie shows how easy it is to prepare spaghetti carbonara. Today's "Have You Tried?" ingredient is lentils. They add earthy flavor to a hearty, tossed pasta with lentils and arugula. Lucinda transforms canned pineapple and just two other ingredients into refreshing pineapple pops. Sarah prepares a treat for chocolate lovers: fudgy brownies and chocolate cream soda - two sweet treats that are easy to make. John rolls up bean burritos with ingredients that are in most pantries.

Effortless Gourmet (Episode #312)

KQED Life: Fri, Sep 3, 2010 -- 11:30 AM

Fancy cooking doesn't have to be difficult or time consuming. With good ingredients and smart ideas, anyone can quickly make gourmet food right in their own kitchen. Sarah grills lamb chops with yogurt sauce. Today's "Have You Tried?" ingredient is rhubarb. Allie sautes these ruby stalks for pork chops with rhubarb cherry sauce. She serves them with sugar snap peas with mint. It takes just three ingredients - mint, garlic and oregano - to light up an herb-rubbed salmon steak. John pairs it with zucchini and cherry tomatoes for a Greek-inspired dinner for one. Lucinda prepares a butterscotch banana split. For a light dessert, Margot teaches viewers how to poach pears in the microwave and dress them up with a quick warm vanilla cream sauce.

Steaks Made Easy (Episode #311)

KQED Life: Thu, Sep 2, 2010 -- 11:30 AM

The cooks tested different cuts of steak and came up with exciting flavors and techniques suited for each one. John mixes a zesty marinade for spicy lime-marinated skirt steak served with chili-roasted sweet potato wedges. Today's "Have You Tried?" ingredient is parsnips. Sarah shows viewers how to roast a quick batch of parsnip fries to go with a tender, juicy sauteed shell steak. Allie shows how to make a chili-rubbed skirt steak and serves it with a light crisp salad. Margot makes a strawberry tart topped with creamy cheese spread. Lucinda recommends the best red and white wines for today's dishes.

Quick Chicken Meals (Episode #310)

KQED Life: Wed, Sep 1, 2010 -- 11:30 AM

Chicken is the go-to meat for any occasion. The cooks are always on the lookout for fresh, innovative ways to prepare quick chicken meals. Lucinda makes roast chicken with ginger, chili and lime. Gingered sugar snap peas complete this meal. Today's "Have You Tried?" ingredient is mango chutney. Sarah uses this spicy condiment for chicken satay with peanut chutney sauce. Margot's making tangy teriyaki chicken wings served with broccoli rice as a quick and easy chicken dinner for one. For a modern take on a bar-food classic, Allie tosses buffalo chicken strips with a creamy blue cheese salad. John shows how to make chocolate coconut macaroon cups in minutes.

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