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Sunday 9AM ET on CBS
11AM ET on the CBS News app
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For much of the 20th century, Horn & Hardart's gleaming, self-service eateries dispensed comfort foods, pies and coffee at the drop of a coin.
In Bari, the capital of the Puglia region of Italy, pasta makers adhere to traditions to create the local favorite, the distinctively-shaped orecchiette (or "little ears" pasta). Correspondent Seth Doane reports.
Martin Riese is America's first certified water sommelier, who studies the subtle flavors of bottled water, and prepares menus pairing specific brands with foods. Correspondent Jonathan Vigliotti sits down with Riese to discuss his unique palate, and his thirst for spreading the word on water.
Restaurants that struggled during the pandemic found a lifeline in the food delivery service Goldbelly, which ships regional cuisine nationally. Correspondent Serena Altschul talked with Goldbelly founder and CEO Joe Ariel about the logistics of delivering orders to customers across the country; and with the owners of restaurants, like the Chicago-area Bartolini's, about how Goldbelly's team helped cook up a way to ship their signature pizzas and meatballs.
Just 5% of U.S. households are vegan or vegetarian, but there are plenty you might call "plant curious," with omnivores swapping out some meat for vegetables in a diet that's plant-based, or "flexitarian."
Just 5% of U.S. households are vegan or vegetarian, but there are plenty you might call "plant curious," with omnivores swapping out some meat for vegetables in a diet that's plant-based or "flexitarian." Correspondent Ben Tracy talks with vegan foodie Tabitha Brown about how she changed her diet; with Ross Mackay, co-founder of Daring Foods, creator of plant-based chicken alternatives; and with restaurateur Ran Nussbacher, who believes a plant-based diet will protect the planet for future generations.
The folks at Hidden Valley Ranch share with "Sunday Morning" viewers this slow cooker recipe.
Edley's Bar-B-Que offers "Sunday Morning" viewers their take on a holiday staple.
Author and cook Coinneach MacLeod shares stories and recipes with his social media following, and now with readers, with his debut cookbook, "The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands."
Delicious recipes from the writers and editors of The New York Times, specially selected for "Sunday Morning" viewers.
Delicious menu suggestions from top chefs and mixologists, cookbook authors, food writers, restaurateurs, and the editors of New York Times Cooking.
For those who like big, bold flavors — spices and citrus especially — this recipe from Padma Lakshmi and Genevieve Ko infuses the Thanksgiving turkey with them.
Melissa Clark's recipe, using your own fresh purée, makes a pie that's both ultracreamy and richly flavored.
Melissa Clark's version contains double the amount of pecans compared with most recipes, and substitutes maple syrup and honey for the usual corn syrup.
Melissa Clark's very classic, cinnamon-scented pie.
