Re-join Chef Kimberly Lallouz in her One Big Recipe test kitchen as she masterfully creates a week night feast of grilled asparagus with a 63 degree egg, farro succotash, sous-vide pork tenderloin with blueberry sauce, and a no bake blueberry cheesecake.
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CombiNATION Plates is television's best travel show that never leaves the kitchen. Skilled Chef Craig Wong is your host, and prepare to be blown away by his takes on the foods of France and Vietnam. First up? A re-write of a popular Vietnamese street snack made with Clams and Sesame Rice Noodles. Next? Marrow Toast dresses up in its tux and tails for a version made with King Oyster Mushrooms and Sauce Bordelaise. The common ingredient is Baguette check out supersonic versions of French Jambon Beurre and Vietnamese Banh Mi. The Big Dish blends delicate sole with Provençale flavour spiked Nuoc Cham and a crunchy Haricot Amandine inspired Vietnamese crepe.
Join CombiNATION Plates host Bianca Osbourne for a trip to Morocco and Thailand! First up, whole Red Snapper is rubbed with earthy Ras el Hanout spice, poached in argan oil, and served with char-grilled oranges. Thailand inspires the next plate Chicken Thigh 'Lollipop', roasted and served with bamboo shoots, chilies, and sauced with peanut-coconut red curry. Next, these countries both love Spring Rolls... Morocco's version, Briouat, is stuffed with saffron couscous and fresh cheese and fried... from Thailand comes a salad roll with shrimp and mango, dipped in a fiery green Nam Jim. Stick around for the big dish - Saffron buttERS-basted beef Striploin, served with complex Apricot-Green Curry Chutney and sent spinning with never before seen Chermoula Grass Jelly!
Travel the world without ever leaving the kitchen! Intrepid host of CombiNATION Plates, Bianca Osbourne, starts this episode with Ethiopian inspired Berbere Spiced Quail, seared in aromatic Niter Kibbeh, and served with crunchy-sour Gomen Salad. Brazil is next, check out this re- invention of Feijoada... with braised and seared pork belly, oranges, crema, and fresh black bean salsa. Common ingredient 'Coffee and Sweets' is next... with java-spiked Injera Crepe Cake for Ethiopia and Brazil blending up a dark roast of rich, coffee-spiked, chocolatey Brigadeiros truffles. The final plate is Coconut Crusted Black Cod with cheesy Brazilian-style Pao de Queijo bites, and teff flour a brush of spiced ghee inspired by Ethiopia.
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Pasta Every Day by Meryl Feinstein! Follow along as Shahir demonstrates how to make a variety of pasta shapes, like cavatelli, farfalle, and gnocchi, complete with delicious sauces!
Chef-host Shahir Massoud tries out recipes from an award-winning cookbook: Chinese-ish by Joanna Hu and Rosheen Kaul! Follow along as Shahir makes fried rice fit for a billionaire, Australian-inspired shrimp toast, comforting chicken soup, and much more!
Re-join Chef Kimberly Lallouz in her One Big Recipe test kitchen as she masterfully creates a week night feast of grilled asparagus with a 63 degree egg, farro succotash, sous-vide pork tenderloin with blueberry sauce, and a no bake blueberry cheesecake.
Imagination meets the warmth of the griddle in dishes designed for kids' tastes. Playful shapes, bright flavors, and familiar favorites come together to charm even the pickiest palates with every bite.
Spice lovers rejoice as the griddle ignites with bold flavor. From smoky peppers to bright heat and layered seasoning, this exploration celebrates the art of balancing fire and flavor. Home cooks experiment with spice to create dishes that bring warmth and excitement to every bite.
Comfort and indulgence meet in the griddle's glow as cheese turns to molten perfection. From timeless classics to inventive creations, these dishes stretch, crisp, and bubble, proving everything tastes better with a little golden melt.
Chef Spencer Watts shares some of his favorite mackerel and mussel recipes that highlight aromatic, vibrant and fresh herbs.
Fish loves spice and Chef Spencer Watts loves fish so he brings the delicious world of spice to halibut and lobster along with some cooling sides.
Comfort and indulgence meet in the griddle's glow as cheese turns to molten perfection. From timeless classics to inventive creations, these dishes stretch, crisp, and bubble, proving everything tastes better with a little golden melt.
Spring is in the air for this multi-course dinner One Big Recipe with engaging Chef Kimberly Lallouz. First up, it's Scallop Crudo, and it's peachy! Literally! Lamb Shanks braised with olives and sun-dried tomatoes are next, as an appetizer ragout, lovingly stuffed into pillowy, perfect mini-Yorkshire Puddings. Next, verdant spears of asparagus appear, topped with creamy, crunchy, soft-cooked egg Sauce Gribiche. Halibut is the main event, pan-roasted steaks are served over king trumpet Dill Pesto Mushrooms and finished with many melty coins of punchy Pink Peppercorn Compound Butter. The entire dinner is laid out in the signature One Big Recipe format, easy to follow, easy to make and guaranteed to impress!
When planning a multi-course dinner for six, we all think 'go with the classics' and so does sassy chef-host Kim Lallouz. For her, however, it's Classics... with a Twist! Use the One big Recipe and cook along as Bread and Butter gets a smoke, honey, herb, and black sea salt makeover. Next, Shrimp Cocktail is reinvented with a horseradish kick in her Apricot Ketchup. Then, it's Potato Pave as a standalone course, garnished with tangy tarragon crème fraiche and briny salmon roe. Prime Rib is as classic as it comes, but with a sous-vide twist and truffle-spiked Pea and Lardon salad, plan to drop everything so you can twist along! For a sweet ending, dress up dessert from your favourite bakery with a cool trick for making easy lavender ice cream. Dinner is love, and you will love this dinner!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Pasta Every Day by Meryl Feinstein! Follow along as Shahir demonstrates how to make a variety of pasta shapes, like cavatelli, farfalle, and gnocchi, complete with delicious sauces!
Chef-host Shahir Massoud tries out recipes from an award-winning cookbook: Chinese-ish by Joanna Hu and Rosheen Kaul! Follow along as Shahir makes fried rice fit for a billionaire, Australian-inspired shrimp toast, comforting chicken soup, and much more!
Maddie and Kiki bring a fresh BBQ Barn feast to the grill with apricot-Dijon stuffed pork chops, charred fennel with anchovy garlic butter, and a juicy watermelon salad with feta, olives, and herbs.
Maddie and Kiki fire up the BBQ Barn for a smoky, summery feast with wild rice and grilled asparagus salad, spicy beer can jerk chicken, sweet grilled corn with orange butter, and crispy cinnamon sugar doughnuts.
Emilia Romagna is the culinary heart of Italy and Chef Michael Bonacini shows viewers how to make some of the region's most delicious dishes.
Famed Chef Michael Bonacini celebrates the food of the Italian Riviera as he shows viewers delicious dishes from Liguria.
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