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AM_WYTHE_AUDIO_MIX_SHORT-Apple ProRes 422 (HQ).mp4

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  • Emeril Lagasse discusses the different types of apples and how to prepare them.

    Mixed Apple Cuisine Pt. 1
  • Emeril Lagasse marinates pork spare ribs in apple cider to create a nontraditional oven baked dish.

    Mixed Apple Cuisine Pt. 2
  • Emeril Lagasse mixes a creamy, cheese custard with apples, and potatoes together to create a traditional gratin.

    Mixed Apple Cuisine Pt. 3
  • Emeril Lagasse plates oven baked ribs covered in with an onion apple sauce, and a side of potato gratin. He serves the dish to special guest Bernard Hine with a side of cognac.

    Mixed apple Cuisine Pt. 4
  • Emeril Lagasse uses delicious golden apples, aged cognac, and cake to create an apple Charlotte.

    Mixed Apple Cuisine Pt. 5
  • Emeril Lagasse plates a slice of apple Charlotte, and glazes it with an apricot jam. He adds a spoon full of whipped cream and garnishes the dish with springs of mint.

    Mixed Apple Cuisine Pt. 6
  • Like many good ideas, the concept for their new hotel in Williamsburg, Brooklyn, started over a few beers between friends—in this case, hotelier Peter Lawrence and real estate developer Jed Walentas. The pair joined forces with restaurateur Andrew Tarlow (owner of such Brooklyn hot spots as Marlow & Sons and a pioneer in the food scene), and the trio set out to convert a 111-year-old textile factory into a 72-room hotel, which opened last May.

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  • This trio turned a 111-year-old textile factory into a 72-room hotel with a laid-back, community-centric vibe.

    Design: Wythe Hotel
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  • Martha Stewart and baker John Baricelli share helpful tips and techniques to become a better baker.

    How to Bake Like A Pro
  • Martha and Martin Short make a Frisandee Salad with Lardons and Poached Eggs. Part 1.

    Bistro Salad, 1
  • Geoffrey Zakarian joins Martha to make Spiced Short Ribs. Part 1.

    Short Ribs, Pt. 1