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4:46
Perfect Burgers
Fred Thompson Publisher of "Edible Piedmont" shows the viewers how to make the perfect burger.
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2:00
Edible Whole Foods: French Toast
In this edition of Edible Whole Foods, Fred Thompson assists chef Lionel Vatinet of La Farm Bakery in preparing french toast.
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8:20
Edible Whole Foods Childress Wines
Fred Thompson shows us some beautiful wines from North Carolina's own Childress Vineyards in this edition of Edible Whole Foods brought to you by Whole Foods Market.
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1:40
Edible Whole Foods: NC Organic Berries
Heather Barnes with the NC Agriculture Department shares information about farm fresh food and eating organic with Edible Piedmont's Fred Thompson.
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1:40
Edible Whole Foods: Grilled Salmon
Cooking grilled salmon. Edible Whole Foods shows you some techniques for grilling fish.
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3:00
Edible Whole Foods: Strawberries
Fred Thompson shares tips for cooking with strawberries in this edition of Edible Whole Foods.
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3:00
Edible Whole Foods: Lamb
Fred Thompson from Edible Piedmont Magazine shows us how to prepare a traditional Easter favorite, lamb, in this edition of Edible Whole Foods.
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1:40
Edible Whole Foods: Green Eggs and Ham
In this edition of Edible Whole Foods, Fred Thompson cooks up a Dr. Seuss classic, Green Eggs and Ham.
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1:40
EWF Shrimpburgers
Fred Thompson from Edible Piedmont Magazine cooks up shrimp burgers with farm raised shrimp. Fishmonger Ian Altschul explains Whole Foods Aquaculture procedure.
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1:40
Edible Whole Foods: Irish Food
Celebrate St. Patty's day with some Irish food cooked by Fred Thompson, editor of Edible Piedmont magazine, or prepared at Whole Foods in this Edible Whole Foods segment.
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8:20
Edible Whole Foods - Cracking Cheese
Fred Thompson from Edible Piedmont Magazine learns about the process of cracking cheese at Whole Foods Market.
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1:40
Edible Whole Foods: Flounder
In this edition of Edible Whole Foods, Fred Thompson shares a tasty flounder recipe.
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1:40
Oscars party food ideas from Edible Whole Foods
Want to celebrate the Oscar nominees? Here are some great ideas from Whole Foods for creating dishes representative of the Oscar film favorites.
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1:40
How to Cut up a Chicken
Here is the full demonstration on how to properly cut up a chicken. To watch Fred Thompson's chicken tips - click here.
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Edible Whole Foods: Chicken
Fred Thompson demonstrates how to properly cut a chicken in this edition of Edible Whole Foods. Here's an easy roast chicken recipe [pdf]. Click here to see how to cut up an entire chicken (RAW VIDEO).
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13:20
Edible Whole Foods - 18 Seaboard
For Valentine's Day, why not impress your sweet heart with a homemade gourmet meal? Chef Jason Smith from 18 Seaboard in Raleigh and Edible Piedmont's Fred Thomson prepare a wonderful meal at Whole Foods using local, fresh ingredients.
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3:00
Edible Whole Foods: Easy Game Day Essentials
Fred Thompson explains how to take the prepared foods at Whole Foods and put your own twist on them for Sunday's big game.
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3:00
Edible Whole Foods: Coffee
Fred Thompson shows us the best way to brew coffee in this edition of Edible Whole Foods.
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3:00
Edible Whole Foods: Salmon
Fred Thompson from Edible Piedmont Magazine shows us how to prepare salmon.
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13:20
Edible Whole Foods-Local Foods
Fred Thomspon from Edible Piedmont talks about the many ways we can support North Carolina farmers and producers.
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3:00
Edible Whole Foods Healthy Start
Kale Waldorf Salad Serves 6 This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base. 4 cups packed finely chopped raw kale, preferably dinosaur kale 1 large red apple, such as Fuji or Honeycrisp, chopped, divided 1 cup thinly sliced celery 1/2 cup walnuts, toasted and chopped, divided 1/4 cup plus 2 tablespoons raisins, divided 2 tablespoons Dijon mustard 2 tablespoons water, more if needed 1 tablespoon red wine vinegar 1/8 teaspoon sea salt Place kale in a large bowl. Add half the apple to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Put remaining apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.
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1:00
Edible Whole Foods: The Accidental Baker
Edible Piedmont Magazine's Fred Thompson shows us how to pair wine, cheese and crackers from The Accidental Baker together for a great New Year treat. Learn more about The Accidental Baker which is sold in Whole Foods. David Faircloth, wine expert at Whole Foods shares these wines: Benziger Sauvignon Blanc Raylen “Category 5” red blend (North Carolina)
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3:00
Edible Whole Foods: Oysters and Crab Fest
FRED’S SLIGHTLY TWISTED BOUILLABAISSE SERVES 8 ¼ cup olive oil 2 cups thinly sliced onion 4 cloves garlic, minced 3 28-ounce cans diced tomatoes 2 quarts chicken stock or low sodium chicken broth 2 bottles clam broth 1 tablespoon grated orange zest A pinch of saffron 1 pound mussels—cleaned* 1 pound large shrimp, peeled and deveined* ½ pound monkfish, membrane removed* ½ pound grouper, tuna, or sea bass* ½ pound 18-20 per pound sea scallops* ¼ cup chopped cilantro (optional but good) or flat leaf parsley ¼ Parmesan cheese, grated Salt and Pepper to taste All of the seafood can vary, select what is on sale and your favorites Heat the oil in a soup pot or Dutch oven over moderate heat until hot. Add the onions and fennel and cook until tender. Add the garlic and cook until you can smell the garlic. Add the tomatoes, chicken stock, clam juice, orange zest, and saffron. Bring to a boil, reduce heat and simmer for 45 minutes. Can be made ahead to this point. Slice the scallops in half, horizontally. Cut the fish in one-inch chunks. Bring the broth mixture to a boil. Add the mussels, cover and cook about 5 minutes. Add the shrimp, cover and cook 2 minutes. Add the fish, cover, cook 3 minutes. Finally add the scallops, cooking one a minute more. Stir in the cilantro or parsley. Serve with the Parmesan cheese on the side. Serving Suggestion: For a dinner party start with a Country-Style Pate with capers, cornichons, and Dijon mustard on the side. After the Bouillabaisse, in true French style, serve a mixed green salad with a traditional French vinaigrette. Adapted from The Big Book of Fish and Shellfish by Fred Thompson.
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3:00
Edible Whole Foods: Pork
Fred Thompson and his guest, Renee Parker visit Whole Foods to show us how to prepare a holiday breakfast with pork and farm fresh eggs.
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13:20
Edible Whole Foods_Escazu
Fred Thompson from edible Piedmont introduces us to the delicious world of chocolate with Escazu and its real chocolatier. Recipe: Chocolate Moonshine Cake 3.5 ounces Escazu Pure Chocolate 6 tablespoons unsalted butter ½ cup coffee (Danielle uses Counter Culture Espresso Toscano) 3 tablespoons Junior Johnson’s Apple Pie or Cherry Moonshine 1 large egg, lightly beaten ½ teaspoon pure vanilla extract ¾ cup granulated sugar 1 cup all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt Preheat oven to 325 degrees. Butter and flour ramekins or 9-inch cake pan. In a double boiler, melt chocolate and butter. Whisk in coffee and moonshine. In a large bowl, whisk together the eggs, sugar, and vanilla extract. In a separate bowl, whisk together the flour, baking soda and salt. Slowly add the melted chocolate mixture to the eggs whisking as you add until combined. Then fold in the flour mixture. Pour into ramekins or cake pan. Do not fill ramekins more than 3/2 full. Bake ramekins for 20 minutes or whole cake for 30 to 40 minutes or until a toothpick is clean when removed. (For a hot molten cake, remove 5 minutes before it is done and serve warm.
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