Episodes
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Imperial Aubergines
S2020 E26 - 26m 45s
Hats off to the eggplant, a versatile superfood! The Kitchen Queens feature the purple wonder in Charred Eggplant (Amarys Herndon, Palm&Pine), Eggplant Fritters (Melissa Martin, Mosquito Supper Club) and a Ratatouille, Spinach and Goat Cheese Omelet with Fresh Fruit (Cara Benson, Toast/Tartine).
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Meaty Mains
S2020 E25 - 26m 46s
In this episode the chefs present dishes that will satisfy any meat lover. On the menu are a quick and tasty Italian Sausage Sandwich (Leighann Smith, Piece of Meat), a classic Ragu (Rebecca Wilcomb, Ristorante Gianna) and a traditional Vietnamese Thit Kho (Cynthia VuTran, Café Minh).
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Seafood Medley
S2020 E24 - 26m 45s
The Kitchen Queens celebrate seafood with mouth-watering recipes for Shucked Oysters with Cucumber Ginger Mignonette & Cocktail Sauce (Becky Wasden, Two Girls One Shuck/Chicks with Dips), Curry Brown Butter Scallops over Bourbon Sweet Potato Mash (Alison Vega-Knoll, Station 6) and Lobster Roll (Sue Zemanick, Zasu).
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Down Home
S2020 E23 - 26m 46s
From spicy to sweet, this episode of Kitchen Queens: New Orleans hits all the notes for a down home feast of Jalapeño and Sweet Corn Hushpuppies (Christie Plaisance, Bouligny Tavern), Deep-Fried Chicken Wings (Nicole Mackie, Ma Momma's House of Cornbread, Chicken & Waffles) and Apple Pie Bread Pudding (Ericka Michelle Lassair, Diva Dawg Food Truck).
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South of the Border
S2020 E22 - 26m 46s
Spice up your meals with these robustly flavored Hispanic dishes from the Kitchen Queens - Salsa Verde (Maribeth Del Castillo, Taceaux Loceaux), Pierna de Cerdo (Melissa Araujo, Saveur Catering) and Oaxacan Mole with Braised Duck Tamal (Amary's Herndon, Palm&Pine).
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World Cuisine
S2020 E21 - 26m 45s
The Kitchen Queens bring viewers all-star dishes from around the world with Garlic Sauté Bop Choi (Luot Nguyen, Magasin Café), Wild Mushroom and Potato Pierogies (Sue Zemanick, Zasu) and a Muffulettu (Christina do Carmo Honn, Café Cour/Carmo), the Sicilian ancestor of New Orleans’ famed sandwich, the muffuletta.
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Classic Crab Dishes
S2020 E20 - 26m 46s
You’re in for a real treat this week on Kitchen Queens: New Orleans with three outrageously delicious dishes starring crab meat, including Beer Battered Crab Beignets (Jana Billiot, Restaurant R’evolution), Sauté Crab Fingers (Tanya Dubuclet, Neyow’s Creole Café) and Creole Gumbo (Cleo Robinson and Edgar “Dooky” Chase, IV, Dooky Chase’s Restaurant).
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Off the Hook
S2020 E19 - 26m 46s
In this episode, the Kitchen Queens reel in three dishes from the bountiful waters of the Gulf of Mexico. Enjoy Grilled Redfish “On the Half-Shell” with Maitre d’Hotel Butter (Haley Bittermann, Ralph Brennan Restaurant Group), Crispy Skinned Red Snapper with Fricassee of Market Peas and Beans (Allison Vines-Rushing, NOCHI) and Cast Iron Seared Gulf Fish (Meg Bickford, Commander’s Palace).
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Asian Traditions
S2020 E18 - 26m 46s
This week the Kitchen Queens share authentic flavors from the East with Bibim Bop Rice Bowl (Lenora Chong, Morrow’s), Salmon with Red Curry Asian Slaw (Cynthia VuTran, Café Minh) and Brown Sugar Glazed Pork and Onions (Luot Nguyen, Magasin Café).
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Louisiana Favorites
S2020 E17 - 26m 46s
Enjoy a touch of spice in your life with these star-studded Southern dishes from the Kitchen Queens — Shrimp Okra Gumbo (Melissa Martin, Mosquito Supper Club), Louisiana Crab and Corn Maque Choux Dip (Becky Wasden, Two Girls One Shuck/Chicks with Dips) and Shrimp Creole (Tia Henry, Café Dauphine).
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Savor the Simplicity
S2020 E16 - 26m 46s
When it comes to cooking, sometimes simple is best. In this episode, the Kitchen Queens prepare straightforward fare that packs a flavor punch — Marinated Mushrooms (Rebecca Wilcomb, Ristorante Gianna), Creamy Escarole and Charred Broccoli Salad (Christie Plaisance, Bouligny Tavern) and Vegan Cookies (Christina do Carmo Honn, Café Cour/Carmo).
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Sunday Brunch
S2020 E15 - 26m 46s
This week the Kitchen Queens salute “second breakfast” with three brunch gems — Raw Vegetable Salad (Jana Billiot, Restaurant R'evolution), Italian Fried Egg with Gorgonzola Sauce (Haley Bittermann, Ralph Brennan Restaurant Group) and a Crepe filled with Bacon, Egg, Onion & Cheese with Dijon Vinaigrette (Cara Benson, Toast/Tartine).
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