Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Anna Olson's Baking Wisdom! Follow along as Shahir makes a breakfast galette, a classic apple tart, a rich brown butter pecan pie, and much more!
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With only 30 minutes and the clock ticking, can Vanessa make an Asian-inspired meal for 4 for about 40 bucks? On the menu: honey garlic chicken, snap pea salad, and mango pudding!
With only 30 minutes and the clock ticking, can Vanessa make a weeknight meal for 4 for about 40 bucks? On the menu: bratwurst and white bean cassoulet, warm sauerkraut with apples, and cherry crumble!
With only 30 minutes and the clock ticking, can Vanessa make an Italian-inspired meal for 4 for about 40 bucks? On the menu: parm crusted chicken cutlets, roasted fennel, and broken cannoli!
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.
CombiNATION Plates host Bianca Osbourne is always looking for the best food in the world to share. The first stop is South Korea with her Sesame Crusted Tuna 'Yukhoe', a delicious blend of favourite Korean flavours. Next stamp on the passport? Spain! Mouth-watering Duck Breast is seared and served rare with a crispy artichoke heart, membrillo, olives, and sweet-savoury sherry reduction. Beef short ribs are the common ingredient with Catalonian Braised and Romesco to one side and sticky Korean Kalbi-style grilled to the east! For the topper, drool over Bulgogi Octopus simmered and served with saffron-scented Sticky Rice Paella cakes, finished with crispy Paprika-Gochujang battered mussel. Yep, it tastes as good as it sounds!
Join Bianca Osbourne to taste and combine! Fun CombiNATION Plates host Bianca Osbourne starts this episode with an inspired tribute to Georgian cuisine Beef Tartare with Tkemali (sour plum sauce), marigold powder, and tart, crunchy pickles. Next feast your eyes on her unique Hong Kong dumpling: plump scallops, pork, and veggies are blended, rolled, steamed, sliced, and then served with Crispy Yu Choy and XO. The common ingredient is rabbit! Georgia offers up Rabbit 'Mtsvadi', grilled and glazed with pomegranate reduction. Hong Kong represents with Sweet and Sour Rabbit, Grilled Pineapple and Red Pepper Coulis. Finally, Georgian Milk Braised meets Chinese/Hong Kong-style Roast Duck with quail egg and cheese stuffed 'Khachapuri Dumpling' and crunchy 'Peking Duck Crumble', and it's a plate no-one has ever seen before!
In this episode of CombiNATION Plates, host Bianca Osbourne starts in Mexico with her version of popular street snack, 'Esquites', re-invented here as sweet corn flan. Next is Norway, don't miss explosively exciting quick-smoked Arctic Char with Forage, you've NEVER seen anything like this before. The common ingredient is tacos! From Norway, 'Lefse' is a potato-flour 'tortilla' served with fresh berries and uniquely Scandinavian 'Brunost' cheese. Representing Mexico, check out spicy pork and pineapple 'Tacos al Pastor'. The Big Dish is Lamb Pinnekjott with Birch Bark Tamale, lamb ribs are seasoned, birch bark is stuffed with masa and veggies, both are steamed over birch branches and boozy Akvavit, then plated with dill and bright red chili oil.
From Canada to Greece, CombiNATION Plates always covers lots of ground! Kicking off, host Bianca Osbourne wows with ubERS-Canadian Roasted Venison Loin, yummy Fiddlehead Pancakes and sweet-tart Cranberry sauce. Next, enjoy a scenic Mediterranean vacation on a plate with her completely new approach to Greek Salad, taken up a notch or two with tasty seared Albacore Tuna! This episode's 'common ingredient' is lamb shank check out two wildly creative re- inventions first, of Canadian TourtieÌ€re, and then, Greek Dolmades. For a final recipe, a dessert fit for a lumberjack or a Greek god! Oka Saganaki with McIntosh Apple Butter and Maple Loukoumades made with nutty Canadian Oka cheese, fried crisp, flambeÌed with Ouzo, then dusted with dried raspberry powder and maple sugar flakes. 'Opa!' meets Oka!
Turkey, think Silk Road spices. Indonesia, lots of seafood and tropical fruits! Curious and adventurous host Bianca Osbourne is your CombiNATION Plates culinary guide through both food cultures. First, check out Turkish Spice Crusted Lamb Rack with yogurt and blistered peppers. Next, an Indonesian tribute: Crab Leg with Coconut Curry. For the 'common ingredient'? Two takes on tender, savoury eggplant! Turkish Eggplant is braised and served with parsley and feta and the Indonesian take is served with fried garlic and sweet soy. For the CombiNATION Plate? Peanut- chili Sate sauce replaces walnut for Pazili Trança, a classically Turkish halibut presentation, also served here with unique, savoury, coconut 'baklava' for a plate no-one has ever seen before!
Join engaging host, Bianca Osbourne, for a taste of two countries. First stop? Italy! Check out her recipe for succulent wild boar ribs, braised until tender, rolled in gremolata, and served over silky polenta. Next up? A culinary tribute to China, pairing lobster claw with chili oil, pomelo foam, and oyster sauce glazed bok choy. Every episode features a 'common ingredient', this time? It's noodles! Drool over two recipes: Italian classic Olio e Aglio next to chewy Chinese long Noodles tossed with Sichuan Chili Oil. For the big finale, Bianca blends Italian style with Chinese flavour for a one-of-a-kind CombiNation Plate: Kung Pao Pork Osso Bucco over Forbidden Black Rice Risotto... made with shiitake mushrooms and bright green edamame peas.
It's all about sesame and scallops in this letter "S" challenge, and host Theresa Visintin has some appetizing ideas up her sleeve. First, she shows us how to make scallop cassoulet, a simple recipe that can be cooked even faster than it can eaten! Theresa browns the tender scallops in delicious bacon fat and then bakes it on a bed of creamy kidney beans. Next, Theresa uses sesame seeds to create a zesty sauce for a take-out favourite, made in your very own kitchen - noodles! For her final recipe, our culinary host combines sesame and scallops, creating a juicy, crunchy masterpiece.
In this "C" challenge, Chef Robert Jewell cooks up recipes using coconut and crab before combining both into a single recipe. Using sweet coconut, Robert makes a classic dessert -- an irresistible coconut cream pie. He starts with a delectable crunchy graham cracker crust and tops his pie with fluffy whipped cream and toasted coconut flakes. Next, Robert transforms a fresh soft-shell crab into a delicious, spicy, and crunchy dish. The best part? It's fast and easy to make. After soaking the crab in milk, Robert dunks it into a flour-cornmeal mixture and fries it until golden brown. But that's not all, Robert whips up the perfect dipping sauce, using spicy smoked- jalapeno, lime, and orange adobo mayo. Finally, Robert brings coconut and crab into one delicious dish.
From Canada to Greece, CombiNATION Plates always covers lots of ground! Kicking off, host Bianca Osbourne wows with ubERS-Canadian Roasted Venison Loin, yummy Fiddlehead Pancakes and sweet-tart Cranberry sauce. Next, enjoy a scenic Mediterranean vacation on a plate with her completely new approach to Greek Salad, taken up a notch or two with tasty seared Albacore Tuna! This episode's 'common ingredient' is lamb shank check out two wildly creative re- inventions first, of Canadian TourtieÌ€re, and then, Greek Dolmades. For a final recipe, a dessert fit for a lumberjack or a Greek god! Oka Saganaki with McIntosh Apple Butter and Maple Loukoumades made with nutty Canadian Oka cheese, fried crisp, flambeÌed with Ouzo, then dusted with dried raspberry powder and maple sugar flakes. 'Opa!' meets Oka!
Turkey, think Silk Road spices. Indonesia, lots of seafood and tropical fruits! Curious and adventurous host Bianca Osbourne is your CombiNATION Plates culinary guide through both food cultures. First, check out Turkish Spice Crusted Lamb Rack with yogurt and blistered peppers. Next, an Indonesian tribute: Crab Leg with Coconut Curry. For the 'common ingredient'? Two takes on tender, savoury eggplant! Turkish Eggplant is braised and served with parsley and feta and the Indonesian take is served with fried garlic and sweet soy. For the CombiNATION Plate? Peanut- chili Sate sauce replaces walnut for Pazili Trança, a classically Turkish halibut presentation, also served here with unique, savoury, coconut 'baklava' for a plate no-one has ever seen before!
Join engaging host, Bianca Osbourne, for a taste of two countries. First stop? Italy! Check out her recipe for succulent wild boar ribs, braised until tender, rolled in gremolata, and served over silky polenta. Next up? A culinary tribute to China, pairing lobster claw with chili oil, pomelo foam, and oyster sauce glazed bok choy. Every episode features a 'common ingredient', this time? It's noodles! Drool over two recipes: Italian classic Olio e Aglio next to chewy Chinese long Noodles tossed with Sichuan Chili Oil. For the big finale, Bianca blends Italian style with Chinese flavour for a one-of-a-kind CombiNation Plate: Kung Pao Pork Osso Bucco over Forbidden Black Rice Risotto... made with shiitake mushrooms and bright green edamame peas.
Chef-host Shahir Massoud prepares recipes from his own award-winning cookbook, Eat, Habibi, Eat! Follow along as Shahir prepares a beautiful beet dip, Egyptian-inspired lamb chops, grilled whole fish, and much more!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Anna Olson's Baking Wisdom! Follow along as Shahir makes a breakfast galette, a classic apple tart, a rich brown butter pecan pie, and much more!
Re-join Chef Kimberly Lallouz in her One Big Recipe test kitchen as she masterfully creates a week night feast of venison tartare, whole roasted maitake mushroom with a trio of sauces, seared scallops with a pea and fava bean puree and pepper relish, and a dandelion salad.
Sweet classics meet modern flair as the griddle transforms sugar, butter, and batter into sizzling masterpieces. Explore dessert history while crafting fresh creations that bubble, melt, and delight.
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