Stereo Vision Photography
Chef Steve Pizarro Americanized Cuba-styled fritas with Harrisonburg restaurant, CubanBurger.
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This peppermint white chocolate cheesecake with a coconut crust is featured on VPM's "Un-Wine'd." -
Micheal Sparks had to stop operations for his experimental dining business at the height of the COVID-19 pandemic, but he used his resources to help those in need.
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Jen Naylor grows many different types of Asian pears in her orchard at Sussex Farms, but the Korean "Olympic Giant" variety is one of her favorites and is used in her famous BBQ sauce.
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Jen Naylor shares one of her favorite recipes for scallions — savory pancakes with a sweet and spicy dipping sauce.
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Known as “The Pope of American Cuisine,” Chef Patrick O’Connell is a legend. He’s revered as a pioneer of refined American cooking, and as the eclectic restaurateur who transformed a country inn into an international culinary temple. But, behind the fairytale – behind the humor and whimsy – lies a story of a self-taught chef who started with nothing and overcame a decades-long feud with a fiercely conservative rural town to create one of the most renowned restaurants in America.
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Un-Wine'd host Tassie Pippert shows us how to create Eggplant Sandwiches. Enjoy this veggie-centric sandwich that is loaded with flavor and contrasting textures - a veggie burger, so to speak, using eggplant rounds, tomatoes, onions, olive oil and fresh mozzarella topped with fresh Basil.
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Un-Wine'd host Tassie Pippert shows us how to prepare Pork Chops with Apples. This pork chops with apples and onions dish is a deliciously light and flavorful meal that's a perfect weeknight dinner.
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Un-Wine'd host Tassie Pippert shows us how to prepare Pavlova with Raspberries. Pavlova, a fresh tart composed of a meringue crust layered with cream and topped with fresh berries, is named after Russian ballerina Anna Pavlova.
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Un-Wine'd host Tassie Pippert shows us how to prepare Venison Bolognese with Zucchini Noodles. You can substitute venison with lean ground beef or ground chicken. Add this rich, hearty meat sauce over zucchini noodles for a great family meal.
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Meatloaf Ingredients: 2 lbs ground meat (I use meatloaf mix which is 1/3 pork, 1/3 beef, and 1/3 veal) 2 clove garlic 1 t dried oregano 1 t dried parsley… -
Serving Size: 2Lamb Ingredients: 1 Frenched rack of lamb 2 T. Dijon mustard 4 cloves garlic, finely minced 1 large sprig of rosemary, all leaves removed…
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Serving Size 4Ingredients 4 Pears, peeled and core removed from bottom to top with a melon baller (top stem intact) 1 bottle dry Virginia Wine 2 ½ c.…
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Ingredients: 4 ounces butter, divided 6 chicken breast halves, deboned and skinned flour for dredging and thickening salt and pepper 10 ounces white…
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Ingredients: 2 large eggplants Pasta Sauce: 1-28 ounce can San Marzano tomatoes ¼ c. tomato paste 2 cloves garlic, minced 1/2 t. dried basil ½ t. dried…
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Un-Wine'd host Tassie Pippert shows us how to prepare Chicken Saltimbocca with Modified Beurre Blanc Sauce.
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Ingredients:Steaks: ¼ c. clarified butter (if frying) 4 filet mignon steaks – 8 to 10 ounces each salt and pepper to tasteCrab: 2 T. clarified butter 2…
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Un-Wine'd host Tassie Pippert shows us how to create an Apple and Walnut Galette.
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Serving Size: 8Ingredients: 8 flounder filets ½ lb lump crab ½ c. seasoned panko crumbs 1/4 t. cayenne pepper zest of ½ lemon 1 egg beaten with 1 T. water…
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Serving Size: 8Ingredients: 3 lb fully trimmed tenderloin of beef 3 T. fresh tarragon, finely minced 1 t kosher salt ½ t freshly ground black pepper 1…
