Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn to celebrate the holidays! They're making a full menu of festive dishes on the BBQ – plus some drinks to get you in the party mood!
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For this "N" challenge, Chef Lauren Gulyas works with noodles and nectarines. For her first dish, Lauren cooks up a breaded nectarine and mozzarella stack. Talking technique, she shows us how to cut nectarines into rounds. She does the same with some soft mozzarella and then walks us through the art of a balsamic reduction. For the noodles, Chef Lauren puts an elegant twist on your childhood favourite with a lobster mac and cheese. She spares no flavours, adding fried bacon, garlic, cayenne pepper, mustard powder, and even dry vermouth. This is no ordinary noodle dish. But now for the real challenge! Chef Lauren works with the noodles and nectarines.
Caffeine isn't just to get you going in the morning. Chef Spencer Watts shows how tea and coffee can add a lot of flavour to tuna and mussels.
Chef and seafood lover Spencer Watts makes tastebuds dance as he creates recipes that combine sour and tart flavours with grouper and clams.
Seafood and dairy make the perfect partners. Watch as Chef Spencer Watts creates some dairy-infused dishes using red snapper and scampi.
Chef and seafood lover Spencer Watts mixes the sweet flavours of fruit with fish as he makes dishes with salmon and scallops.
Thai host Palin Congchitnant uses fresh Thai ingredients and flavours to make Smoked Trout Salad and a Kaffir Lime Vodka Martini.
Boxing Day is more than just the 'day-after-the-other-holiday'"”evolving from the centuries old practice of packing boxed gifts for the staff, now it's a great excuse for Holiday Eatz Kimberly Lallouz to cook up some edible gifts of her own! Our host kicks off her Boxing Day menu with a Spinach and Feta Egg White Omelette. Next, she makes a Muffuletta Sandwich with an Olive Tapenade. Then, using leftover turkey, she makes a Turkey Mulligatawny. For her final flourish, a Spiced Cranberry Chutney.
Hana Etsuko Dethlefsen features dishes like Japanese Chicken Wings and Chawanmushi for a lovely feast.
The greatest staple of Italian cuisine? Olive oil! Host Vanessa Gianfrancesco uses olive oil to make delightful Italian dishes.
Celebrity Chef Michael Bonacini explores classic dishes from the central Italian region, Le Marche.
Chef Michael Bonacini uses the fresh ingredients from rich Tuscan soil to make regional dishes like Spinach Ricotta Gnudi.
Get ready for a special holiday BLITZ! with master mixologist Yvonne Langen as she prepares her favorite holiday cocktails and party snacks in the Gusto TV kitchen!
Christmas is near, and the pressure is on! Between work, home, friends, and family, the list of people to buy for is endless. To help us through this busy time, FLOUR POWER CHRISTMAS: EDIBLE GIFTS offers up four creative and more personal options to make the holidays cheaper, sweeter, and filled with love. Fun host Jessica McGovern shows us how to bake something for everyone including Crispy Brittle Bark covered in chocolate, rich Coal Cookies that are sweet with a bit of heat, adorable peanut butter-chocolate Reindeer Cupcakes, and easy-to-make Christmas Puzzle Cookies.
One BIG Recipe is all about cooking for family and friends and so are the holidays! Check out cool chef Kimberly Lallouz's take on holiday favourites in this special seasonal episode. Her first course is a Moroccan spiced Beet Latke with lightly dressed greens and creme fraiche. Next, whole fennel is braised tender, gratineed and spiked with apple chutney. Entrees include a one-of-a-king Turkey Breast 'Buche de Noel' roulade and a juicy, beefy espresso-red wine spiked Brisket roast. Along with her main course come her unique, single-serving Stuffin' muffins, two sauces, sugar snap peas and watermelon radishes. And don't leave without her sweet hostess gifts, White Chocolate Brittle-Bark and perfect Sugar Cookies. Happy Merry to all!
No matter how you celebrate the holidays, let Spencer Watts help you plan the menu, in SPENCER'S BIG HOLIDAY! In this festive one-hour holiday special, Spencer Watts is serving up some of his favourite holiday meals, treats, and drinks. Follow Spencer as he shows us how to sail through the hectic holiday season with style, from brunch to the moment the clock strikes midnight.
The holidays are here! And the holidays come with a lineup of treats you won't be able to resist! From sweet and salty to traditional and unconventional, FLOUR POWER CHRISTMAS: BIG WOW DESSERTS covers it all. To get in the holiday spirit, enchanting host Jessica McGovern introduces two desserts that could impress any Scrooge. First, Jessica bakes a decadent Chocolate Yule Log stuffed with a creamy Salted Caramel Frosting and finishes with a holiday-inspired cake decorated with homemade peppermint candy canes! Interwoven with tricks of the trade, Jessica guides us through her simple yet inspiring treats that are perfect for a big Christmas celebration.
Boxing Day is more than just the 'day-after-the-other-holiday'"”evolving from the centuries old practice of packing boxed gifts for the staff, now it's a great excuse for Holiday Eatz Kimberly Lallouz to cook up some edible gifts of her own! Our host kicks off her Boxing Day menu with a Spinach and Feta Egg White Omelette. Next, she makes a Muffuletta Sandwich with an Olive Tapenade. Then, using leftover turkey, she makes a Turkey Mulligatawny. For her final flourish, a Spiced Cranberry Chutney.
A live festive experience featuring The Distillery Winter Village, a nostalgic outdoor Christmas market
Chef Natalia Machado shares recipes and stories from Christmas celebrations in Bolivia, Paraguay, and Guatemala to help inspire your holiday feast.
No matter how you celebrate the holidays, let Spencer Watts help you plan the menu, in SPENCER'S BIG HOLIDAY! In this festive one-hour holiday special, Spencer Watts is serving up some of his favourite holiday meals, treats, and drinks. Follow Spencer as he shows us how to sail through the hectic holiday season with style, from brunch to the moment the clock strikes midnight.
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