Video
Recipes
Shows
Blog
Hosts
Share
Shop

Seasonings With Dede Wilson: Cooking and Entertaining for Special Occasions

Seasonings With Dede Wilson: Cooking and Entertaining for Special Occasions

Dede Wilson

Dede Wilson is a self-taught pastry chef whose specialties include chocolate work and wedding cakes. She has worked professionally for more than 10 years as a restaurant pastry chef, bakery owner, columnist, author, caterer and recipe developer.



Christmas Dinner
#101
Certified Master Chef and resplendent storyteller Fritz Sonnenschmidt invites us to sample the Tastes and Tales of a Chef. His latest book is all about nourishing the mind and spirit - not only with food, but with stories that feed the soul. What better way to apply his generous philosophy than with a festive holiday dinner? Roasted Goose; Bread Dumplings; Apple Kuntzen.


Holiday Cookies
#102
It's the time of year to get in the kitchen and create delicious and decorative holiday cookies, whether for a special gift or your own indulgence. Dede Wilson, author of A Baker's Field Guide to Christmas Cookies and Lauren Chattman, author of Mom's Big Book of Baking, have some creative ideas for cookie-making ventures. Stylist, Donata Maggipinto joins in the fun and demonstrates ingenious ways to package them up for gifts. Stained Glass Butter Cookies; Night Before Christmas Mice; Honey Molasses Peanut Butter Popcorn Balls; Sugarplums.


Celebrate Kwaanza
#103
Kwaanza in Swahili means "the first fruits of the harvest". The week-long celebration culminates with an abundant multi-course meal, which African-American food writer Joyce White, author of Soul Food and Brown Sugar, proudly prepares. Enjoy the warmth and joy of her spirit in recreating this magnificent Kwaanza feast. Cheese Straws; Molasses Chicken; Lousiana Red Beans; Pineapple Iced Cake.


Light & Lean for the New Year
#105
We have all suffered from the guilt of holiday over-indulgence, but we no longer need to punish ourselves with tasteless dieting. Guest Jud Simpson, Executive Chef at the House of Commons in Canada, imparts his culinary expertise with extravagant dishes, which are not only delicious, but deceivingly low-fat as well. Clove Spiked Citrus Chicken with Braised Spinach; Chilled Poached GulfShrimps with Zucchini and Dill Buttermilk Sauce; Chocolate Fettucine with Peppered Strawberries and Mango.


A Dinner for Martin Luther King Day
#106
It's well known that Dr. Martin Luther King had a passion for peace, but he also had a passion for Southern food, especially the foods he ate as a child at the famed Ebenezer Baptist Church. Author Joyce White prepares recipes given to her by church sisters who cooked for Dr. King and knew some of his favorites. Sweet Potato; Fries Curried Beef Stew; Sauteed Garlic Greens; Orange Buttermilk Pie.


Romantic Dinner for Valentine's Day
#110
What better way to spend the most amorous of holidays than with an intimate home-cooked meal? Guests Mark Scarborough and Bruce Weinstein have expertly crafted an elegant, exquisite and affordable meal from their latest book, Cooking for Two. It will be sure to ignite the taste buds of even the most jaded romantic. Recipes include: Linguine Nogada, Pan Seared Duck Breasts with Honey and Figs and Raspberry Almond Cheesecake.


Valentine's Day Desserts
#111
Expert baker and dessert goddess Rose Levy Berenbaum, best-selling author of The Cake Bible , The Pie and Pastry Bible and now The Bread Bible, has cast a spell worthy of cupid. Rose offers a few alluring recipes that will tempt the sweet-tooth of your favorite sweetheart. Recipes include: Double Chocolate Sweetheart Cake, Rolled Sugar Cookies and Royal Icing.


A Mardi Gras Celebration
#112
New Orleans is knows for its vibrant, flamboyant "Mardi Gras" celebrations. It means "Fat Tuesday" and is traditionally the last day for Christians to indulge - and often overindulge - before the sober weeks of Lent. Renowned New Orleans Chef, Susan Spicer, shares a few local secrets on how to create a fabulous fete of your own if you can't take part in the Bourbon Street revelry. Oyster Artichoke Gratin; Creole Shrimp and Andouille Stew; Bayona Spiced Pecans; Espresso Pots de Creme.


Afternoon Tea
#113
The tradition of "afternoon tea" began in a Nineteenth century boudoir of an English Duchess who requested small treats of cakes and sandwiches alongside a pot of tea to stave off the hunger pangs between meals. Carole Bloom, author of The Chocolate Lover’s Cookbook for Dummies, puts a delicious spin on this treasured social ritual. Recipes include: Cocoa Shortbread Fingers, Chocolate Chunk Scones, Dark Chocolate Nut Clusters and Chocolate Chiffon Cake.


Centerpiece Breads
#114
Bread is more than just a daily part of most American diets - we consume on average over 53 pounds per year. Rose Levy Beranbaum working from her latest book, The Bread Bible, creates delicious and beautiful breads which can be used as innovative and decorative centerpieces for your table. Mushroom Bread; Spicy Herbed Breadsticks.


Entertaining for Spring
#115
Spring has always been the harbinger of good things to come -sunshine, flowers, and the chance to entertain outdoors. Former Waldorf-Astoria chef, Leslie Revsin, shares a few treasured tips from her book, Come for Dinner, filled with fun, stylish entertaining ideas. Artichokes with Roasted Red Pepper and Olive Oil Dip; Asparagus with Balsamic Orange Glaze; Grilled Steak with Shiitake Mushrooms in Whole-Grain Mustard Sauce; Strawberry Saute.


Passover Dinner
#116
Every Passover, Jewish cooks around the world refrain from using ingredients that contain leavening agents in honor of the flight from slavery by Jews in ancient Egypt who had no time to take leavened products. It's a challenge for any cook, yet Passover has delicious food traditions that are eagerly anticipated in Jewish households. Prolific author, Faye Levy, a prolific author and leading authority on Jewish cooking, shares some of her family's most beloved recipes. Haroset; Middle Eastern Beef with Green Beans and Potatoes; Mushroom and Matzoh Kugel; Queen of Sheba Almond Cake.


Easter Chocolates
#117
Easter is second only to Halloween as America’s favorite sweet holiday - over 60 million Easter bunnies are produced each year. Carole Bloom returns to show us how to make these delectable little creatures, along with a smorgasbord of other chocolate-y treats, straight from her book, The Chocolate Lover’s Cookbook for Dummies. Recipes include: Marble-Two Chocolate Tart, Solid Molded Chocolates and White Chocolate-Apricot Truffles.


Greek Easter Dinner
#118
Easter is the most sacred and celebrated holiday in Greek culture where large family gatherings are replete with everyone's own culinary specialty. Cookbook author and television personality, Christine Cushing, arrives on the scene to show us just how to cook up a Greek Easter feast. Greek Easter Roast Leg of Lamb with Orzo; Greek Easter Bread.


Wedding Cakes
#120
The cake is often the centerpiece of the reception, and its memory should be worthy of a lifetime. Host Dede Wilson along with Brides Magazine Style Editor, Maria McBride, join forces to share invaluable tips and techniques about choosing, making, cutting and serving a wedding cake. Maria will inspire us with a dazzling collection of designer wedding cakes. Recipes include: Italian Meringue Buttercream and White Cake.


Cinco De Mayo Fiesta
#121
Get your taste buds on the dance floor - we're celebrating Cinco de Mayo with salsas! Typically a celebration of Mexican culture, Cinco de Mayo has become a chance to revel in all Latin American food, music, and dance. Well-known chef and restaurateur, Rafael Palomino is taking the party outdoors with an eclectic mix of recipes from his latest book, Nueva Salsas. Manchego Cheese and Kalamata Olive Salsa; Watermelon, Pineapple, and Tequila Salsa; Mexican Salsa.


Mother's Day Dinner
#122
If you're looking for a way to repay a mother who has cooked thousands of meals for her family, try treating her to a luxurious, sit-down dinner. Maria Helm Sinskey, named one of the "Best New Chefs in America" by Food & Wine Magazine, has the perfect menu from her debut book, The Vineyard Kitchen. Sweet Vidalia Onion and Gruyere Souffle; Herb-marinated Rack of Lamb with Roasted Garlic Fingerling Potatoes; Caramelized Rum-Scented Bananas with Bittersweet Chocolate Sauce.


Memorial Day Barbecue
#123
For many Memorial Day is the time to pull out your grill from its winter hide-away, polish it up, and launch a new barbecue season. The dynamic duo, Pat and Betty, are giving out some no-fuss cooking tricks from their book, No Fuss Cooking, all designed to make outdoor cooking fast, easy and delicious. Baby Back Barbecue Ribs; Herbed Vegetable Packet; Cheesy Chicken Nachos; Grilled Fruit and Poundcake.


Thanksgiving Sides
#124
Turkey may be Thanksgiving's star, but who doesn't look forward to all those great side dishes that go along with it. Diane Morgan, author of The Thanksgiving Table presents some of her favorites, all of which can be made the day ahead. Cheddar and Jalapeno Corn Bread Stuffing; Succotash of Corn, Chanterelles, Zucchini, and Sweet Red Peppers; Praline Sweet Potato Casserole.


White Winterland Feast
#125
Cookbook author and stylist, Donata Maggipinto, knows how to throw a party and this time it's a very special dinner served on a white winterland table that's designed to thrill and enchant both adults and children. Shellfish Gratin; Butter Lettuce with Champagne Vinaigrette; Snowman Cake.


More Winter Soups and Stews
#126
Bruce Weinstein and Mark Scarborough return with delicious ways to turn America's favorite side dish -- the potato -- into a meal of its own. Borrowing from a variety of international influences, Bruce and Mark will demonstrate how to create simple, hearty, and ultimately enticing soups and stews from their latest culinary achievement, The Ultimate Potato Book. Red Cooking Pork; Leek and Potato Cheese Soup; Ajiaco (Colombian Chicken and Potato Stew).







 

Seasoning With Dede Wilson Cooking and Entertaining for Special Occasions is a cooking series focused on recipes and entertaining ideas for holidays and special occasions. The series is hosted by Dede Wilson, a dynamic presenter and a prolific cookbook author and writer for Bon Appetit magazine with extensive television experience. Each themed show presents a guest cookbook author preparing a full menu, followed by short segments on creating decorative holiday/seasonal tables and wine pairing. The series offers menus and entertaining ideas for major holidays such as Christmas, New Years and Passover, along with ethnic holidays such as Cinco de Mayo, Kwanzaa and Chinese New Year's.

Distributed by: The National Educational Telecommunications Association (NETA)


©2014 American Public Television, WNET & WGBH • All Rights Reserved • Terms of Use
X
To customize your Create schedule,
please enter your zip code.

ZIP:

Do not prompt me again