Serious Eats
Fresh Food on TV: Weekend Edition
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels.
Recommended Show
It's off to Chile in this Sunday's episode of Gourmet's Diary of a Foodie. They'll be bring us around Chile, finding some of the best seafood in the country, and visiting the birthplace of potatoes. In the kitchen they'll teach you how queso fresco can create a hearty stew. Sunday, 4 p.m. ET, PBS
Saturday (May 17)
Jamie at Home: "Leeks." Jamie makes a pappardelle with slow roasted leeks and a concertina squid with grilled leeks. He also shares a way to store your leeks to keep them longer. (repeat) 9:30 a.m. ET, Food Network
Shopping with Chefs: "A Taste of Italy." Hosts Jill Davie and David Myers go shopping for gourmet foods and show how olives, gelato, and paninis can be made easily at home with the right tools and the latest appliances. (repeat) 2 p.m. ET, Fine Living Network
Sunday (May 18)
The Essence of Emeril: "Meals in Minutes." Emeril shares two recipes that you can prepare in a short amount of time. 8 a.m. ET, Food Network
Gourmet's Diary of a Foodie: "Chile: Mestizo." Chile, its cuisine is a mix of native ingredients and culture with European styles and techniques. 4 p.m. ET, PBS
Everyday Baking From Everyday Food: "Favorite Fruit Desserts." Host John Barricelli makes a rustic plum tart with special guest Martha Stewart. Other fruit desserts featured are a peach cobbler, mixed berry turnovers, and an apple brown betty. 4:30 p.m. ET, PBS
The Best Recipes in the World With Mark Bittman: "Sexy Vegetables." This episode Mark goes to Barcelona's La Boqueria for eight different tomatoes; Campo di Fiori in Rome; and a farmers market in Sonoma, California. (repeat) 5 p.m. ET, PBS
Lidia's Italy: "Vegetarian Rome." Produce and cheese of Roman cuisine; roasted potatoes with small artichokes; and braised large artichokes with pecorino. 5:30 p.m. ET, PBS