Passport Kitchen
1 season, 14 episodesSeason 1
How-To
Chef Yuji Haraguchi hails from Utsunomiya, Japan— the world capital of gyoza. Watch as he demonstrates his methods for making the gyoza he grew up with.
How-To
Chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, returns to Epicurious to make a traditional Japanese breakfast, preparing dishes that are a world away from what a Westerner might expect.
How-To
Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients.
Recipes
Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
How-To
Watch Chef Fatima Khawaja, originally from Lahore, Pakistan, make traditional chicken biryani in this edition of Passport Kitchen.
How-To
"Shami kebabs are made in every household in Pakistan. Everybody does it a little bit differently, adds a little bit of their own touch to it." Watch Chef Fatima Khawaja, originally from Lahore, Pakistan, make a traditional bun kebab in this edition of Passport Kitchen.
How-To
Chef Hong Thaimee joins Epicurious for our next edition of Passport Kitchen, demonstrating a Laab and sticky rice recipe prepared in a fashion not often seen in North American Thai restaurants.Get this full recipe: Laab Moo
How-To
Chef Hong Thaimee originally hails from Chang Mai in northern Thailand and today she returns to Epicurious to make an iconic curry noodle dish of the region, Khao Soi.See the full recipe here: https://trusted-specials.org/recipes/food/views/khao-soy-gai%3C/a%3E
How-To
Chef Akshay Bhardwaj joins Epicurious for this episode of Passport Kitchen, today making a thali dinner in a style you'd see served in New Delhi, India.
How-To
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
Chefs
Sisig is the street food dish of The Philippines. Today on Passport Kitchen, Chef Anton Dayrit demonstrates how to make traditional pork sisig with its famously complex flavors and textures.
How-To
“When you're eating adobo, it reminds me of grandmother's cooking. It brings comfort and soul to the table.” Today on Passport Kitchen, Filipino Chef Anton Dayrit returns to Epicurious to make his pork belly and chicken adobo recipe—a prime example of how every Filipino family puts their own spin on this “unofficial national dish.”
How-To
Ful is one of the most popular breakfast dishes in the Horn of Africa and the Middle East—and every country has their own version. Today Chef Eden Gebre Egziabher joins Epicurious to prepare her's.
How-To
Chef Eden Gebre Egziabher returns to Epicurious for another edition of Passport Kitchen, today preparing Ethiopian-style Doro Tibs—an aromatic and intensely flavorful chicken and vegetable stir fry.