The Frugal Gourmet
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Early American Cuisine — Take trip back in time while you learn to create matalote, chicken pudding, pickled oysters, celery sauce.

Edible Italian History — Jeff Smith loves Italian food, and in this program he teaches us to prepare some of those favorites, including tuna sauce, eggs tonnata (eggs in tuna sauce), spaghetti frittata, pork piccata, and peas and pasta.

Eggplant — Follow Frugal Gourmet Jeff Smith as he prepares four dishes from one of the world's most misunderstood vegetables. Recipes included are: Eggplant Turkish Style, Stuffed Baked Eggplant New Orleans, Sammy's Eggplant Salad, and Eggplant Meatballs.

Entertaining for Two — Set the table for two and create simple and romantic recipes like baby shrimp with butter lettuce salad; whitefish with filbert and lemon sauce; scallops in pesto; and chicken under a brick.

Fancy Chicken Dishes — Everyone loves chicken, because the meat is versatile, inexpensive and there are hundred of ways to prepare it. Recipes include: chicken stuffed with potatoes and olives (Italy), chicken piccata (Italy), stuffed chicken thighs, pan-fried chicken strips, and chicken pieces with lime.

Firefighter Cooks — Firefighters, who cook for themselves, make meals that meet special requirements. The original recipes presented were created by firefighters from all over the country. Recipes include: all hands stuffed chicken breast, frittorta, chicken and sausage gumbo, chicken breasts stuffed with smoked mozzarella, and rice with burned almonds.

First Courses and Wine — Jeff Smith prepares many dishes that can be used as first courses: zucchini fritters, olive paste, vegetable-stuffed spinach crepes, spinach crepes with salmon, and scallops with cheese sauce.

Fish With a Flair — Jeff Smith creates classic fish dishes and takes you on a visit to a fish monger to discuss the word "fresh." Recipes include: seviche — raw fish salad (Mexico), bouillabaisse, French fish bisque, and rouille sauce.

Foods from Greece — Jeff Smith prepares many dishes that can be used as first courses: zucchini fritters, olive paste, vegetable-stuffed spinach crepes, spinach crepes with salmon, and scallops with cheese sauce.

French & Italian Breads — Jeff Smith discusses the history of bread and shows us how to make a variety without much trouble. Recipes include: classic French bread and Italian focaccia — onion bread.

The French Kitchen — Jeff Smith prepares many dishes that can be used as first courses: zucchini fritters, olive paste, vegetable-stuffed spinach crepes, spinach crepes with salmon, and scallops with cheese sauce.

Garlic! Garlic! Garlic! — Jeff Smith explores one of his favorite seasonings — garlic. Recipes include: baked garlic, Russian garlic salad, aioli sauce — garlic mayonnaise (Italy), garlic pasta, and bagna cauda (Italy).

The Gracious Tomato — Only a relatively short time ago the tomato was believed to be poisonous. Jeff Smith prepares them in a variety of ways. Recipes include: broiled French tomatoes, tomato sauté, tomato soup, to peel a tomato, and tomato and vodka appetizer.

Grilling — "Grilling," says Jeff Smith, "began with Peking man, who cooked a piece of lamb on a stick over an open fire." Recipes include: ground meat on a skewer, grilled lamb cubes Greek style, homemade grill, fish grilled Greek style, pita bread with olive oil grilled, Mongolian lamb, and grilled sweet red peppers.

Hors d'Oeuvres Buffet — Jeff Smith prepares an hors d'oeuvres buffet with little things that work well at cocktail parties. Recipes include: caviar mold, piping cheese, stuffed cherry tomatoes, smoked clams and parsley, artichoke and curried egg, salmon and cream cheese ball, marinated baby corn, marinated asparagus, and Linda's onion and rye snack.

The Italian Kitchen — From Italy with Love: real garlic toast, Italian gravy, Italian sausages in gravy, spareribs in Italian gravy, chicken gizzards with Marsala and dried codfish in cream sauce.

Jewish Nosher — Jeff Smith visits a Jewish deli.

Lebanon — Jeff Smith explores the cuisine of Lebanon. Recipes include: hommus, bread with zaartar, rolled grape leaves, lamb with beans or okra, Lebanese rice pilaf, eggplant with lamb and pine nuts, and Lebanese poultry stuffing.

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