Greenwood Elementary School in Princess Anne has an after-school program that teaches fourth and fifth graders how to cook. We learn about the program and how to make Pizza Bagel Paninis.
Personal Chef Deborah Lee Walker joins us in the DelmarvaLife Kitchen to make Black Eyed Peas Hummus.
Personal Chef Deborah Lee Walker joins us in the DelmarvaLife Kitchen to make Black Eyed Peas Hummus.
Lisa’s husband, Bob Bryant, joins us in the DelmarvaLife kitchen to show us how to make a family favorite, sausage balls.
We are in the DelmarvaLife Kitchen with Chef Jerome Brown of Dockside in Pocomoke making oyster pudding.
WBOC TV 16 is Delmarva's number one source for breaking news, local news, weather, sports, education and traffic information. WBOC covers Delaware and the Eastern Shore of Maryland and Virginia.
Chef Gretchen Hanson joins us in the DelmarvaLife Kitchen. Today we are making Winter Squash and Crab Bisque and Pumpkin Butter.
We’re stepping up the game when it comes to Halloween treats in the DelmarvaLife kitchen.
Nutrition Educator, Kelly Williams joins us in the DelamrvaLife Kitchen to talk about pumpkin seeds and how to prepare them. We also make Pumpkin Pie Chia Pudding.
We are in the DelmarvaLife kitchen putting together two tasty, relatively healthy snacks. Nutrition Educator Kelly Williams show us how to make Banana-Butter Blender Muffins and Apple Cookies.
WBOC TV 16 is Delmarva's number one source for breaking news, local news, weather, sports, education and traffic information. WBOC covers Delaware and the Eastern Shore of Maryland and Virginia.
Personal Chef Deborah Lee Walker joins us in the DelmarvaLife Kitchen to prove to us that fries can be healthy. She shows us how to make Veggie Fries with Marinara Ketchup.
Personal Chef Deborah Lee Walker joins us in the DelmarvaLife Kitchen to prove to us that fries can be healthy. She shows us how to make Veggie Fries with Marinara Ketchup.
Food blogger and registered dietitian, Alyson Hickman joins us in the DelmarvaLife kitchen to show us how to make a healthy, tasty appetizer, perfect to serve this football season.
Food blogger and registered dietitian, Alyson Hickman joins us in the DelmarvaLife kitchen to show us how to make a healthy, tasty appetizer, perfect to serve this football season.
We always talk about fresh, off-the-vine, red tomatoes, but we have a lot of love for the green ones, too. Pastor Martin Hutchison, founder of the Camden Community Garden in Salisbury shows us his take on fried green tomatoes. He also shows us how to make an simple dish using zucchini.
We always talk about fresh, off-the-vine, red tomatoes, but we have a lot of love for the green ones, too. Pastor Martin Hutchison, founder of the Camden Community Garden in Salisbury shows us his take on fried green tomatoes. He also shows us how to make an simple dish using zucchini.
Etiquette Expert, and Salisbury’s Secretary of Kindess, Grace Foxwell Murdock joins us to talk about summer etiquette. We give her summer get-together scenarios, and she offers up advice. Grace is also joining us the DelmarvaLife kitchen to show us how to make some simple summer-time snacks.
We’re in the DelmarvaLife Kitchen with Chef Andrew Fares from Fins Ale House & Raw Bar in Berlin. On the menu today – Summer Lobster Wontons (recipe below.) We’ll also hear how coming out and enjoying a great meal, can help protect Delmarva’s beautiful waterways. It’s all thanks to “Dine & Donate” benefiting the Assateague Coastal Trust.
We’re in the DelmarvaLife Kitchen with Chef Andrew Fares from Fins Ale House & Raw Bar in Berlin. On the menu today – Summer Lobster Wontons (recipe below.) We’ll also hear how coming out and enjoying a great meal, can help protect Delmarva’s beautiful waterways. It’s all thanks to “Dine & Donate” benefiting the Assateague Coastal Trust.
Scorchers like the days we’ve been having, and will be having, call for cool, refreshing and light flavors. Chef Tom Kramer with Lefty’s Alley and Eats in Lewes shows us how to put together a summer cucumber dip.
We’re in the DelmarvaLife Kitchen with Tide & Thyme Food Blogger, Laura Davis. Sh’e’s showing us how to make Carolina-Style and Strawberry-Chipotle Barbecue Sauces. Enjoy!
We’re in the DelmarvaLife Kitchen with Tide & Thyme Food Blogger, Laura Davis. She’s showing us how to make Carolina-Style and Strawberry-Chipotle Barbecue Sauces. Enjoy!
There’s no room for the traditional deviled egg in the DelmarvaLife Kitchen today. Personal Chef Deborah Lee Walker shows us how to fry deviled eggs.
There’s no room for the traditional deviled egg in the DelmarvaLife Kitchen today. Personal Chef Deborah Lee Walker shows us how to fry deviled eggs.
Toby Gilbert of Gilbert’s Provisions in Berlin is in the Kirby and Holloway Kitchen showing us how to prepare an Ahi Tuna Poke Bowl.
Toby Gilbert of Gilbert’s Provisions in Berlin is in the Kirby and Holloway Kitchen showing us how to prepare an Ahi Tuna Poke Bowl.
We are getting an authentic taste of Poland in the Kirby and Holloway Kitchen as Helen Houser with “The Polish Connection” Food Truck shows us how to make potato and cheddar cheese pierogies. Here’s the recipe:
We are getting an authentic taste of Poland in the Kirby and Holloway Kitchen as Helen Houser with “The Polish Connection” Food Truck shows us how to make potato and cheddar cheese pierogies. Here’s the recipe:
What do you get when you combine favorite flavors and comfort foods into one dish? You get a meal that dreams are made of. B.J. Rushin, with Rushin Soul Snatching Foods of Rehoboth Beach joins us in the Kirby and Holloway Kitchen to show us how to make Smack and Cheesesteak egg rolls. Recipe below.
What do you get when you combine favorite flavors and comfort foods into one dish? You get a meal that dreams are made of. B.J. Rushin, with Rushin Soul Snatching Foods of Rehoboth Beach joins us in the Kirby and Holloway Kitchen to show us how to make Smack and Cheesesteak egg rolls. Recipe below.
We’re having a little fun in the Kirby and Holloway kitchen to celebrate National Peanut Butter and Jelly day. Syd and Corey create some “interesting” variations of the classic sandwich.
We’re having a little fun in the Kirby and Holloway kitchen to celebrate National Peanut Butter and Jelly day. Syd and Corey create some “interesting” variations of the classic sandwich.
The Kirby and Holloway Kitchen is full of flavors we combine to make a couple of delicious dishes. Chef Kevin “Red” McCoy, with DaNizza Wood Fired Pizza in Rehoboth shows us how to make Gluten-Free Shrimp Tacos, and Marzen Carnita Tacos.
The Kirby and Holloway Kitchen is full of flavors we combine to make a couple of delicious dishes. Chef Kevin “Red” McCoy, with DaNizza Wood Fired Pizza in Rehoboth shows us how to make Gluten-Free Shrimp Tacos, and Marzen Carnita Tacos.
We are in the Kirby & Holloway Kitchen with Chef Bill Clifton from The Counting House in Georgetown. He recently recorded an episode on The Food Network series “Beat Bobby Flay.” That episode airs on May 2. Chef Clinton discusses that experience, and shows us how to make Ham Meatballs and Southern Fry Bread.
We are in the Kirby & Holloway Kitchen with Chef Bill Clifton from The Counting House in Georgetown. He recently recorded an episode on The Food Network series “Beat Bobby Flay.” That episode airs on May 2. Chef Clinton discusses that experience, and shows us how to make Ham Meatballs and Southern Fry Bread.
A few students from Cape Henlopen High School are here to Key Lime Pie And Creme Brûlée Chicken Wings!
A few students from Cape Henlopen High School are here to Key Lime Pie And Creme Brûlée Chicken Wings!
We’re making Chicken enchiladas today! We’re hanging out with Tide and Thyme food blogger, Laura Davis, in the Kirby and Holloway Kitchen to get the perfect recipe.
We’re making Chicken enchiladas today! We’re hanging out with Tide and Thyme food blogger, Laura Davis, in the Kirby and Holloway Kitchen to get the perfect recipe.
We’re in the Kirby And Holloway Kitchen Chef Chauwan Matthews, who is with “Plate It.” We’re making Pad Thai Chicken With Rice Noodles and Mongolian Beef Tacos.
102.5 WBOC’s Corey Phoebus is in the Kirby and Holloway Kitchen making no-bake peanut butter oat bars. And they’re pretty versatile. They can be vegan, or not. He found the recipe on ServingRealness.com and you can try it out for yourself below!
We're in the Kirby and Holloway Kitchen with Amber Mills, owner of A+ Cakes in Seaford, Del., making gingerbread spice snack cake and a holiday snack mix.
Then we visit the Kirby and Holloway Kitchen, where Chef Denise Clemons is putting together two tasty appetizers for the big game, crab canapés, and ham & cheese pesto roll-ups!
Then we visit the Kirby and Holloway Kitchen, where Chef Denise Clemons is putting together two tasty appetizers for the big game, crab canapés, and ham & cheese pesto roll-ups!
We’re also in the Kirby & Holloway Kitchen today. Chef Steve Konopelski, from Turnbridge Point in Denton, shows us how to make his dessert nachos. Recipe below. Enjoy!
We’re also in the Kirby & Holloway Kitchen today. Chef Steve Konopelski, from Turnbridge Point in Denton, shows us how to make his dessert nachos. Recipe below. Enjoy!
Grace Foxwell Murdock, Owner of Professional Grace, is here to help us make the most of the cold. She’s teaching us how to have a successful and fun game night that all your friends will enjoy. She’s also joining us in the kitchen to make Olive Cheese balls.
We’re in the Kirby and Holloway Kitchen with Chef Kevin Mccoy of Danizza Wood-Fired Pizza in Salisbury. He’s making Red’s Blue Hen Wings.