Rick enjoys an autumnal culinary long weekend in his favourite French town of Bordeaux.
Rick Stein enjoys a winter break in Reykjavik in search of the perfect cod.
Rick enjoys a long weekend in Berlin, where he samples some delicious seasonal creations.
Rick visits Vienna, the city that is home to comfort dishes like tafelspitz and goulash.
Rick visits Bologna and learns how to make the local fresh egg pasta.
Rick Stein visits Lisbon on the banks of the River Tagus, a city in love with its seafood.
Rick visits the home of new Nordic cuisine, Copenhagen, and cooks fried pork belly.
Rick visits the historic Andalusian city, renowned for its fresh tuna and manzanilla.
Rick visits the north eastern Greek city of Thessaloniki.
Rick Stein's long weekends across Europe come to a conclusion in the city of Palermo.
The series starts in autumnal Bordeaux. Rick arrives just in time to judge a local wine contest and hires a 2CV for an excursion to the coast - abundant with mussels and oysters. At home he cooks a memorable dish of steak frites with bordelaise sauce.
Rick Stein enjoys a winter break in Reykjavik in search of the perfect cod and samples succulent fjord-reared roast lamb.
This week Rick Stein visits Vienna - the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes like tafelspitz and goulash and which gave its name to one of Europe's most popular dishes - the wiener schnitzel. It even produces its own unique white wine, produced in vineyards overlooking the city's imperial architecture. Whilst enjoying the sights and sounds of home town to Klimt and Freud and the rather eccentric architecture of Hundertwasser, Rick also learns the essential etiquette to its coffee house culture and indulges in the city's sweet tooth by enjoying a plate or two of apple strudel and sacher torte. And no visit to Vienna would be complete without a concert of Mozart or Strauss whose music was undeniably inspired by this unforgettable city.
Rick visits Mercato Delle Erbe, which is a vegetable market, and eats squid stuffed with potato and capers.
Rick visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world. The culinary effects of Portugal's historic explorations are still seen in its dishes with hints of cinnamon and freshly chopped coriander from the east and tomatoes and chillies from the Americas. Rick is inspired to cook the city favourite snack salt cod fritters, delicious almond tart - a legacy from the Moors - and pork with clams, a favourite dish throughout Portugal. With seafood at the forefront of his mind, he makes sure he arrives just in time for Lisbon's famous St Anthony's Day Parade and Sardine Festival.
This week Rick Stein visits the home of New Nordic cuisine - Copenhagen - where groundbreaking chefs create artful dishes and religiously stick to seasonal Danish ingredients. Rick goes foraging for rosehip, learns about the art of pickling buds, bark and flowers and how to create razor clam shells from dough. But he is cheered to also find plenty of traditional favourites like the city's famous smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce and of course the ubiquitous Danish pastry or two! At home, he cooks fried pork belly with lovage potatoes and parsley sauce - voted Denmark's favourite dish.
This week Rick Stein heads to southern Spain and the historic city of Cadiz. Rick is captivated by its narrow winding streets walking in the footsteps of the ancient Phoenician and Arab traders whose influence on the city can still be seen to this day. White houses and golden Moorish domes contrast against the deep blue Atlantic and a myriad of bars and tavernas offer tantalising tapas of chick pea stews, cured pork lardons, freshly grilled mackerel and rice dishes flavoured with garlic, saffron and parsley. But above all, Rick times his visit perfectly to enjoy the city's two most revered culinary stars - fresh tuna and Manzanilla sherry. At home Rick cooks arroz verde and flamenco eggs, vibrant with the colours of the Spanish flag.
Rick Stein's series of long weekends across Europe continues - his guide to wonderful city breaks for lovers of food and travel, culture, history and scenery with some fabulous dishes to cook at home. This week, Rick is off to the north eastern Greek city of Thessaloniki, which nestles on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece and birthplace to possibly the greatest warrior general that ever lived - Alexander. Rick explores a city of many identities, a time warp of Roman, Byzantine and Ottoman structures surprisingly teeming with a very young student population hungry for dishes that reflect the freshest of seafood, vibrant mezzes flavoured with cinnamon, paprika and saffron and sweet syrupy pastries - a true blend of west meeting east. Rick arrives just in time for harvesting peaches on land mussels out at sea. At home, he cooks veal and aubergine stew after meeting the doyenne of Greek cooking Vafa Alexiadou.
Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes. He begins his first adventure in autumnal Bordeaux.
Rick visits the fascinating city of Palermo in northern Sicily. Like a vibrant carpet, the city is patterned with echoes of Arab, north African, French, Spanish and Italian influences making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of local sun-ripened tomatoes, lemons and the finest olive oil to create unforgettable dishes that just have to be replicated at back home. Palermo is a grand city with rough edges, synonymous with Garibaldi and the setting for one of Rick's favourite novels of all time - The Leopard. He arrives just in time to see locals celebrating a festival in honour of Palermo's patron saint, Rosalia, and even gets a cookery lesson from a real-life duchess. At home, he cooks marsala chicken, a Sicilian classic served in UK bistros since the 1960s.
Rick Stein visits the home of New Nordic cuisine - Copenhagen - where groundbreaking chefs create artful dishes and religiously stick to seasonal Danish ingredients. Rick goes foraging for rosehip and learns about the art of pickling buds, bark and flowers, as well as how to create razor clam shells from dough. He is cheered to also find plenty of traditional favourites, like the city's famous smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce, and of course the ubiquitous Danish pastry! At home, he cooks fried pork belly with lovage potatoes and parsley sauce - voted Denmark's favourite dish.
