From Farm to Table

Episode: FLEML-106F

The produce is fresher, the meat is juicier and the feeling you get from supporting what's local and part of your community is fantastic. Chef Emeril Lagasse's making a meal with ingredients straight from the farm. His menu includes Cucumber Soup with Tarragon; Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella; Grilled Ribeye with Roasted Pepper Salsa; Zucchini and Summer Squash Casserole; and Strawberry Cake with Mixed Berry Compote and Vanilla Bean Ice Cream.

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