joanne wier

Take a culinary journey with Joanne Weir through some of the most flavorful destinations in the world. In "Joanne Weir's Plates and Places," Joanne goes on a quest to find the key ingredient needed to create extraordinary dishes: inspiration! Far beyond simply following recipes, she shares the lessons and stories behind them in each episode. Throughout this cinematic new series, Joanne's curious nature and passion for good food combine for a thrilling adventure. From discovering unique spice blends prepared by a shopkeeper in a Moroccan marketplace to learning how to create perfect risotto from a rice grower in Italy, Joanne's mission is clear: to create enticing meals using readily available ingredients, easy to grasp techniques and inspiration from people and cultures here at home and around the world. Exploring the destinations, meeting the local people, and cooking with great ingredients which have inspired Joanne through the years, "Joanne Weir's Plates and Places" is a first class ticket to your own exhilarating culinary adventures.

Full Episodes

Upcoming Airdates

Couscous

Today we're going to the source to visit some Berber women just outside Marrakech who learn the fine art of making couscous like the women from Morocco have made for generations. Back home in San Francisco, Joanne makes traditional couscous, a couscous salad and a couscous desert. Recipes: Four-step traditional couscous; Couscous, chickpea, lemon and ginger salad; Orange blossom water, honey, dried apricots, istachio and couscous dessert .

  • 2018-05-24T04:00:00-07:00
    KCET-HD

Risotto

Attend a cooking class in the Veneto, Italy with Joanne and her students as they create a two-course meal featuring the region's famous Amarone wine and explore one of the region's most historic rice mills. Back home in San Francisco, Joanne makes risotto with Amarone wine and radicchio and demonstrates extruded pasta. Recipes: Amarone and radicchio risotto; Extruded rigatoni; Beef braised in two courses.

  • 2018-05-31T04:00:00-07:00
    KCET-HD

It's All Greek to Me

Join Joanne and her students as they explore Greek food and culture on the island of Kea in Greece. Cook fish in fig leaves two ways and whip up two phyllo pies, one sweet and one savory. Recipes: Aglaia's spinach and leek pie; Honey semolina custard pie-galaktoboureko; Grilled fish in fig leaves; Fish in fig leaves with fig salsa.

  • 2018-06-07T04:00:00-07:00
    KCET-HD

Tangia

Journey to Morocco with Joanne and her students as they learn first-hand how to make this humble yet delicious Moroccan stew called a tangia. Back in her California kitchen, we learn how to make a modern chicken tangia. Learn to make the quintessential Moroccan bread. Recipes: Traditional lamb tangia; Modern chicken tangia with dried cherries and almonds; Khobz bread.

  • 2018-06-14T04:00:00-07:00
    KCET-HD

Cookies

Join Joanne as she travels the world, in search of the perfect cookie in Amsterdam, Riquewihr, France, the Greek islands, Italy, and back in San Francisco, where she makes an ice cream sandwich. Recipes include Stroopwafel cookies; Aglaia's almond cookies; Sbrisolona; Coconut macaroons; Burnt caramel ice cream sandwiches.

  • 2018-06-21T04:00:00-07:00
    KCET-HD