Hubert Keller: Secrets of a Chef

Summer Cooking

Season 4, Episode 10 of 26

Chef Keller has some great ideas for light, summer cooking starting with Ancholade, the classic Provencal dip made with anchovies and garlic and served with raw vegetables. The main dish is a meaty and moist swordfish made with a delicious carrot sauce. Anchoiade with Crudite Platter; Pepper-Flecked, Slow-Roasted Hawaiian Swordfish with a Cardamon-Carrot Coulis.

Previously Aired

Day
Time
Channel
5/12/2015
12:30 p.m.
7/10/2016
3:30 p.m.
7/13/2016
11:30 a.m.
7/13/2016
6:30 p.m.
7/14/2016
2:30 a.m.
6/4/2017
12:30 p.m.
6/5/2017
9:30 a.m.
8/23/2017
9 a.m.
8/23/2017
5 p.m.
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