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Moveable Feast : Season 2, Ep. 13

Bartlett Farm, New Orleans (213)

This episode of Moveable Feast with Fine Cooking takes you on a road trip across Lake Pontchartrain for a Louisiana-style farm dinner.

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    Recipes From This Episode

  • Madame Begue's Stuffed Eggs

    Poppy Tooker’s buttery, spicy stuffed eggs are a tip of the hat to the “late breakfast” served at 19th-century New Orleans restaurant Begue’s. Proprietor Madame Begue offered but one meal…

  • Garlic- and Herb-Roasted Potatoes

    Perfect roasted potatoes, says Chef Spicer, “are all about the herbs—sage, rosemary, and thyme, just like the song.” Feel free to add your favorite herbs. And don’t forget to toss…

  • Spiced Chicken with Papaya-Mango Salsa

    With a nod to Caribbean influences in New Orleans, Chef Evans incorporates island flavors in both the spicy marinade and the ripe-fruit salsa. Coconut oil, which is solid at room…

  • Swiss Chard Fritters with Whipped Feta and Baby Beets

    Chef Spicer likes the sweet, rich, “slightly beany” flavor of chickpea flour, which she uses to bind these earthy chard fritters, and the pungent, “not too spicy” taste of Aleppo…

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Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

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