Episodes
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Mushrooms Are Having a Moment
S3 E303 - 26m 46s
Sheri hunts for morels deep in the forests of the Blue Ridge Mountains with foraging experts Natalie Dechiara and Luke Gilbert. She then visits the home of farm-to-table pioneer John Fleer to use the morels (aka merkels) in a savory pie. In the kitchen, Sheri shares recipes for double mushroom soup and buttery sauteed mushrooms on toast, plus a tip for cleaning and keeping store-bought mushrooms.
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Turning Over a New Collard Leaf
S3 E302 - 26m 46s
Sheri offers a new take on collards with recipes for green curry and coconut creamed collards as well as collard salad with bacon dressing. She shares how to use every part of the leaf and explores an amazing range of collard varieties with Utopian Seed Project’s Chris Smith. Sheri then meets Glenn and Dorsey Hunt of the Lumbee Tribe at a street festival and makes their famous collard sandwiches.
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We’re Sweet on Sweet Potatoes
S3 E301 - 26m 46s
Sheri Castle visits a farmers market to explore sweet potatoes of all shapes, colors and sizes. She then heads to the kitchen to share her favorite recipes for sweet potato casserole and twice-baked sweet potatoes. Asheville-based chef J Chong demonstrates a twist on Cantonese cuisine with her sweet potato and pork dumplings, and Sheri shares how to create the perfect sweet potato puree.
Extras + Features
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Kitchen Recipe – Collard Salad
S3 E302 - 7m 2s
Sheri has nostalgia for wilted salads, so she brings flair from her mountain upbringing to this collard salad with hot bacon dressing. Her contemporary recipe offers traditional flavors with the perfect amount of crunch.
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How to Clean and Prep Collard Greens
S3 E302 - 1m 49s
Sheri shares game-changing tips for cleaning and preparing a bunch of collard greens, ensuring you put every part, including the stems, to good use.
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Preview | Turning Over a New Collard Leaf
S3 E302 - 30s
Sheri offers a new take on collards with recipes for green curry and coconut creamed collards as well as collard salad with hot bacon dressing. She shares how to use every part of the leaf and explores a wide range of collard varieties with Utopian Seed Project’s Chris Smith. Sheri then meets Glenn and Dorsey Hunt of the Lumbee Tribe at a street festival and makes their famous collard sandwiches.
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Collard & Cornbread Sandwiches | Cook Along with Glenn & Dorsey Hunt
S3 E302 - 4m 31s
Sheri cooks along with Glenn and Dorsey Hunt at the Pembroke Street Festival in Eastern NC, where members of the Lumbee Tribe are known for turning the collard-and-cornbread duo into a delicious sandwich.
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Green Curry and Coconut Creamed Collards | Kitchen Recipe
S3 E302 - 6m 27s
Sheri Castle’s recipe for green curry and coconut creamed collards will make you rethink leafy greens. A peanut garnish adds crunch to the tender collards, and a squeeze of lime juice brightens the whole dish.
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Field Trip to the Utopian Seed Project
S3 E302 - 4m 51s
Sheri visits a collard farm outside Asheville, where she discusses the harvest with collard expert Chris Smith. As executive director of the Utopian Seed project, he shows Sheri how cultivating variety helps build resiliency for the leafy greens.
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Double Mushroom Soup | Kitchen Recipe
S3 E303 - 7m 8s
Sheri never gets tired of making soups, and this recipe is no exception. She shares her cherished recipe of double mushroom soup, which is a celebration of mushrooms’ exquisite variety.
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Field Trip Foraging with Wild Goods
S3 E303 - 5m 20s
Sheri Castle takes a walk in the woods with foraging experts Natalie Dechiara and Luke Gilbert of Wild Goods to find some tasty morel mushrooms.
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Preview | Mushrooms Are Having a Moment
S3 E303 - 30s
Sheri hunts for morels deep in the forests of the Blue Ridge Mountains with foraging experts Natalie Dechiara and Luke Gilbert. She then visits the home of farm-to-table pioneer John Fleer to use the morels (aka merkels) in a savory pie. In the kitchen, Sheri shares recipes for double mushroom soup and buttery sauteed mushrooms on toast, plus a tip for cleaning and keeping store-bought mushrooms.
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John’s Savory Merkel Pie | Cook Along with John Fleer
S3 E303 - 6m
Sheri Castle joins chef John Fleer to learn how to make savory merkel pie with morels she foraged. This Appalachian take on shepherd’s pie is a recipe with a sense of place, perfect for bringing people together.
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Sheri Says: Cleaning and Storing Mushrooms
S3 E303 - 1m 30s
Host Sheri Castle gives a helpful tip for cleaning store-bought mushrooms and stashing them in your fridge.
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Buttery Sauteed Mushrooms on Toast | Kitchen Recipe
S3 E303 - 4m 46s
Host Sheri Castle whips up buttery sauteed mushrooms on toast, a simple yet tasty recipe worthy of dinner.
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