A Lyon in the Kitchen - Season 1 (2007)

Nathan visits a specialty mushroom grower to learn about varieties of mushrooms and how they are grown. He then cooks a Mascarpone Polenta and Mushroom Ragout. Nathan also makes Chicken and Escarole Soup (or Italian Wedding Soup).

Nathan visits his local butcher to pick up a piece of filet, and gets tips on what makes meat tender. He also cooks Peppered Filet Mignon with Blue Cheese and Tomato/Potato Gratin, and completes the meal with a Sweet Pea Soup and Baby Arugula Salad.

Nathan visits an olive grove and learns more about growing olives and manufacturing olive oil. He also makes a Summer Fruit Salad with Arugula, Prosciutto, and Toasted Pine Nuts to complement a Halibut with Sautéed Chard and Provincial Bread Salsa.

Nathan visits a restaurant that makes its own tofu and to see how tofu is made and cooks a Pacific rim-inspired menu of Pho Ga (or Chicken Noodle Soup), Chinese Broccoli and Spicy Tofu Salad.

Nathan visits a date palm farm to find out how dates are grown and harvested. He also makes a Seared Pork Tenderloin stuffed with Apricot/Date Chutney atop Braised Red Cabbage. Nathan completes the meal with a spicy Sweet Corn Soup and a Fennel Salad.

Nathan visits a farm and pulls carrots out of the ground for a Purple Carrot Ginger Soup; he then completes the menu with Sherry Tuna Potatoes and a Grilled Nectarine with Honey-Whipped Ricotta.

Nathan visits his local cheese store and favorite fish store, where he shares tips on how to choose mussels. For the main course he cooks Steamed Mussels in Tomato, Garlic, and Lemon Grass Broth.

Nathan visits the farmers' market, where he learns about the advantages of organic chicken. He then cooks Chicken Marsala with Garlic, Mushrooms, Fava Beans and Asparagus and finishes the meal with a delicious dessert, Nectarine and Blackberry Cobbler.

Nathan visits an organic food store, picks up white beans and spices for a main course of Grilled Tri-Tip and Cannelloni Bean Puree and makes Baked Ricotta as an appetizer and a side dish of Roast Cherry Tomato & Baby Arugula with Spelt salad.

Nathan goes to an organic chicken farm where he learns more about organic eggs, which he uses for a Spinach Flan. He also cooks Salmon en Papillotte with Fennel and Avocado Salad.

Nathan visits a vineyard to learn about growing grapes and cooks a Roast Duck Breast over Wilted Dandelion topped by Roast Fig Vinaigrette with Roast Grapes on the side. He also makes a Curry Roast Butternut Squash Soup appetizer and a Mango Shot Dessert.

Nathan cooks seared Sea Bass with sautéed potatoes, peppers, tomatoes and shallots, which complements a spinach salad. He also learns about the honey-making process, which inspires a Low-Fat Honey Panna Cotta for dessert.

Nathan visits a farm and learns more about fennel. He cooks a Roast Rack of Lamb with Braised Fennel and Chinese Eggplant, which he complements with a Spicy Tomato Soup with Lemon Yogurt.

Nathan visits his local fishmonger, who tells him about different tuna varieties. He then cooks Herb-Seared Crusted Tuna with Blackened Green Beans, Mango Salsa and Orange Supremes and makes Steamed Won Tons.

International cuisine doesn't have to be intimidating. In this show, Nathan will show you some simple yet delicious secrets behind delicious Asian cuisine proving that you can recreate favorite restaurant dishes in the comfort of your own home.

Comfort food doesn't have to mean empty calories. In this show, Nathan Lyon will show you how to make comfort food that will satisfy any hearty cravings while still maintaining a healthy lifestyle.

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