Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the spookiest Halloween meal! Josh makes pumpkin curry. crispy chicken feet. and calf liver. while Erica pumpkin shaped gnocchi. witch hat shaped pasta. and bruschetta with mushroom skulls!
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Ever crave a delicious Indian feast? Host Vijaya Selvaraju cooks up Indian classics for a delightful family meal.
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Mi Cocina by Rick Martinez! Follow along as Shahir prepares dishes from across Mexico, including juicy chicken al pastor, a beautiful whole grilled fish, quick and easy aguachile, and much more!
The avocado is a staple in Mexican cuisine and Chef Luis Valenzuela shows us how to whip up a creamy avocado salsa, the perfect side dish for crispy pork carnitas.
In just 30 minutes, host Spencer Watts cooks up a feast for four that's full of Mexican flavours!
Bring the heat to your kitchen with Chef Luis Valenzuela as he shows us the diversity of chilies in four different recipes.
Master traditional Mexican tacos with Chef Luis Valenzuela who shares his secret to smoky and juicy pollo (chicken) tacos.
Beef cookery is precious to Argentinian chef-host Natalia Machado a world-class chef who combines modern technique with her deep cultural tradition.
Masterful chef-host Katie Ardington loves chocolate, don't we all? Watch as she shares her chocolate handling knowledge and skill in this episode.
Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the spookiest Halloween meal! Josh makes pumpkin curry. crispy chicken feet. and calf liver. while Erica pumpkin shaped gnocchi. witch hat shaped pasta. and bruschetta with mushroom skulls!
Onions, cheese, bread, soup, four elements that live in harmony, especially in this episode of Up the Dish! Poppy Sandler starts off in Paris - classic French Onion Soup with sweet, caramelized onions and melty Comte cheese, with perfect rounds of toasted baguette. Poppy passes it over to Micah Trainor, who doesn't miss a beat her Tenderloin Roast with Sherry Braised Shallots is sweet, savoury, and bursting with flavour. Tiera Singh takes a chive-y dive into the vegetarian side with her Chive Pesto Pasta - don't worry, the pesto is totally customizable! Missy Hui has the showstopper, Scallion Ash Carrots and Parsnips, and it's a five-star treatment that takes the simple to spectacular! Sous-vide carrots and turnips are sprinkled with sweet-savoury scallion ash for a strangely satisfying dish.
Host Tyrone Edwards reveals to Laird Hercules that his DNA includes other ancestry besides Guyanese. In the DNA Dinners kitchen, he cooks up a delicious meal that combines his known and newfound cultures.
Ever crave a delicious Indian feast? Host Vijaya Selvaraju cooks up Indian classics for a delightful family meal.
Host Hana Etsuko Dethlefsen showcases how easy it is to incorporate Japanese flavours into everyday meals.
Gnocchi, polenta, pesto, oh my! Warm host Vanessa Gianfrancesco shares how to make delicious Italian staples.
Simplicity is key with Sicilian cuisine and Chef Michael Bonacini explores just how the region balances simplicity with intensity through four flavourful dishes. Starting with an antipasto of Folded Flatbread with Ricotta and Fennel Seeds, Michael inspires with its intricate beauty with a simple recipe. Keeping to the theme of simplicity, Michael shows that plenty of flavour can come from little ingredients in his primo of Broccoli and Sausage Rigatoni. The spicy sausage and chili is countered by a creamy broccoli pesto for a dish that highlights Sicilian cuisine. Michael turns to the Italian queen of crops for his secondo: Eggplant Parmesan Roll-Ups. With thin slices of eggplant rolled up to contain a mouth-watering mixture of mozzarella, provolone, and pecorino romano, this dish gets an extra kick of flavour from a coating of breadcrumbs and tomato sauce. To bring it all together, Michael combines spicy with sweet through his tender Spiced Chocolate Cookies.
Puglia's lush landscape and large coastline characterize its cuisine. Chef Michael Bonacini explores its native ingredients through some of Puglia's favourite meals. First up, Michael's antipasto is a guaranteed crunchy bite with crispy Fried Mussels. Stepping away from the sea, Michael highlights Puglia's prize crop: tomatoes! Combining colourful tomatoes with flavourful burrata cheese, Michael cooks up comfort in a bowl with his Tomato and Burrata Risotto. Taking on a more festive flair, Michael introduces us to Little Pork Bombs, the hottest street food in Puglia. With a filling of fresh herbs and melted cheese, these pork skewers are savoury and irresistible. Then, Michael introduces a classic Father's Day dessert for his dulce: Sour Cherry-on-Top Fritters. A dessert for strolling the street, Michal's crispy golden fritters topped with light mascarpone whipped cream will have you whipping them up at home as well!
From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Host Michael Bonacini begins with the sea as he serves up an antipasto of succulent Soft Shell Crab. Michael pairs the crab with a Tangy Aioli made from sundried tomatoes, creating the perfect combination of crispy and creamy. Moving inland for his primo, Michael twists together two classic Venetian dishes to make a new favourite: Radicchio Risotto! With his secondo, Michael cooks up a light and creamy Pancetta-Wrapper Snapper with Pea Mash. Sweet and tender, this dish will melt in your mouth. Whether you're in the mood to share or feeling a little selfish, Michael's Giant Almond Crumb Biscuit covers it all. Buttery, sweet, and satisfyingly crumbly, this biscuit is sure to lead to a memorable dinner!
The popular region of Tuscany is known for its wines, cheeses, and gorgeous sights. Chef Michael Bonacini introduces us to Tuscany's fine cuisine with four of his favourite dishes. Michael draws attention to the importance of mushrooms in Tuscan culture with an antipasto: Many Mushroom soup. Warm, hearty, and full of earthy flavour, Michael tops this soup with fried sage leaves to combine comfort and crunch in a single bite. For his primo, Michael explores a Tuscan favourite - Lamb Ragu! Served over pici noodles, Michael's rich ragu is complemented by fresh, light herbs. Then, Michael serves up a Porchetta-Style Duck, a crispy and tender secondo. To bring his meal together, Michael ends with a smooth and decadent Creamy Coffee Custard any coffee fan will appreciate.
Venezuelan-born Juan Pablo Gonzalez shows the versatility of corn and prepares sweet and savoury dishes with this traditional ingredient.
The avocado is a staple in Mexican cuisine and Chef Luis Valenzuela shows us how to whip up a creamy avocado salsa, the perfect side dish for crispy pork carnitas.
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