%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Brunch and Taco Night
Amy Schumer Learns to Cook - S1 - E3
As the quarantine continues, Amy Schumer and her husband, Chef Chris Fischer, decide the only possible cure for the lockdown blues is a good, old-fashioned carbo load. Amy mixes peach bellinis while Chris walks her through perfectly fried eggs with shallots and spinach, pork sausage and pancakes. Then, Chris candies his favorite vegetable, fennel, for a sweet scone. The couple's ode to carbs continues as Amy pours a large glass of wine and Chris teaches her to make two kinds of pasta, radish and sweet pea crostini and a refreshing crab, tomato and avocado salad.
Amy Schumer Learns to Cook: Season 1 - 4 Episode s
1x1 - Breakfast Time and Late-Night Eats
May 11, 2020
Comedian and actress Amy Schumer begins her culinary education where most people begin the day: breakfast! While Amy mixes up an old-fashioned, Chris shows her how to make a perfectly poached egg, crispy bacon, celery and fennel salad and some applesauce for their son, Gene. Chris and Amy also channel her Jewish roots to fry up some homemade latkes. Then Chris teaches Amy how to make some of her favorite late-night treats, and Amy teaches Chris how to make the perfect Moscow mule. While Amy sips her cocktail, she learns the secrets to homemade fried rice, chicken wings and peanut butter cup cookies. Amy also reveals her favorite thing to eat in bed: matzo with butter.
1x2 - Lunch Break and Pasta Night
May 18, 2020
Chef Chris Fischer, Amy Schumer tries her hand at making two comfort food staples: sandwiches and tacos. Amy starts the meal off right with a tinto de verano and a walk down memory lane. After they wax nostalgic about their trip to Spain and all the tintos they drank there, Chris teaches Amy the art of the perfect sandwich and panzanella salad. After lunch, it's time for taco night. Amy learns how to make tempura-battered fish tacos, guacamole with pea shoots and rice, and Chris learns how to make the perfect paloma.
1x3 - Brunch and Taco Night
May 25, 2020
As the quarantine continues, Amy Schumer and her husband, Chef Chris Fischer, decide the only possible cure for the lockdown blues is a good, old-fashioned carbo load. Amy mixes peach bellinis while Chris walks her through perfectly fried eggs with shallots and spinach, pork sausage and pancakes. Then, Chris candies his favorite vegetable, fennel, for a sweet scone. The couple's ode to carbs continues as Amy pours a large glass of wine and Chris teaches her to make two kinds of pasta, radish and sweet pea crostini and a refreshing crab, tomato and avocado salad.
1x4 - Brunch and Leftovers
June 1, 2020
With Amy and Chris still in lockdown at home they are making brunch. Amy mixes the Peach Bellinis while Chris walks her through Fried Eggs with Shallots, Spinach, some Pork Sausage and Pancakes. Then, Chris candies his favorite vegetable fennel for a perfectly baked sweet scone. Amy and Chris have been loading up on groceries, so it is time to move into the leftover phase. Amy makes Chris a comforting Hot Toddy to get through the day, while Chris uses their leftovers to make Mashed Potatoes, Warm Radish and Potato Salad with a Tonnato Dressing and the world’s biggest Frittata.