At the end of a long, hectic day, when you need dinner in a pinch, Frankie unlocks his not-so-secret formula for whipping up quick and easy meals, using minimal ingredients that will satisfy your cravings and feed the family in a flash.
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Chef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.
Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.
There may be infinite ways to define pie, but the only math that matters is what makes these sweet and savory dishes fit the bill. In true Struggle Style, Frankie rolls out his best tips and tricks for enjoying hassle-free, cost-friendly pies.
At the end of a long, hectic day, when you need dinner in a pinch, Frankie unlocks his not-so-secret formula for whipping up quick and easy meals, using minimal ingredients that will satisfy your cravings and feed the family in a flash.
Treat yourself to a five-star pasta dinner, as Frankie cooks his signature dishes with showstopping sauces.
Give your wallet a break by taking the fine-dining experience straight to the comfort of your home. From tender, juicy steak paired with classic sides, to decadent desserts, Frankie's got your date night meal covered.
Put leftovers to good use with tasty, waste-reducing recipes that turn excess food into exciting new dishes.
From casual weeknights to special occasions, be the star of the dinnertime with these crowd-pleasing meals.
Winter citrus is here to brighten up your day. Frankie is fixing up some light, zesty, and affordable recipes to add a little seasonal sunshine to your plate.
With the help of a friend, Frankie serves up easy and delicious recipes based on take out favorites everyone will enjoy at home. No need to shell out extra cash for delivery fees!
Frankie kicks it up a notch in the Struggle Kitchen with flavor-packed, spicy recipes, and some hot tips for adding layers of flavor. But don't sweat it, these warming dishes won't burn your cash or your taste buds.
Start a new tradition at the dinner table this year with a meat free spin on your favorite main courses. Learn new tips and tricks to make your veggie forward dinner so delightful that even the biggest meat eaters will be back for seconds.
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.
Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.
Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.
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