Christina Cooks: Back to the Cutting Board

How the Past Informs the Future

Cooking to honor the past; visiting Matera to learn how ancient foods still inform how people eat in the modern world. (30 minutes)

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UPCOMING EPISODES

Mon, 10/5 at 12:30 am on Austin PBS Create

Lentil soup with sautéed greens; whole roasted cauliflower. (30 minutes)

Mon, 10/5 at 4:30 am on Austin PBS Create

Lentil soup with sautéed greens; whole roasted cauliflower. (30 minutes)

Sun, 10/11 at 4:30 am on Austin PBS Create

Lentil soup with sautéed greens; whole roasted cauliflower. (30 minutes)

Sun, 10/11 at 8:30 am on Austin PBS Create

Whipped chickpeas with sautéed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

Mon, 10/12 at 12:30 am on Austin PBS Create

Whipped chickpeas with sautéed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

Mon, 10/12 at 4:30 am on Austin PBS Create

Whipped chickpeas with sautéed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

Sun, 10/18 at 4:30 am on Austin PBS Create

Whipped chickpeas with sautéed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

Sun, 10/18 at 8:30 am on Austin PBS Create

A pasta mill in Pienza, Tuscany, practices zero-waste principles; recipes include kitchen sink soup and ciambotta over farro. (30 minutes)

Mon, 10/19 at 12:30 am on Austin PBS Create

A pasta mill in Pienza, Tuscany, practices zero-waste principles; recipes include kitchen sink soup and ciambotta over farro. (30 minutes)

Mon, 10/19 at 4:30 am on Austin PBS Create

A pasta mill in Pienza, Tuscany, practices zero-waste principles; recipes include kitchen sink soup and ciambotta over farro. (30 minutes)