Re-join Chef Kimberly Lallouz in her One Big Recipe test kitchen as she masterfully creates a week night feast of sardines and caponata on crostini, chicken legs with sausage and peppers, pecorino smashed potatoes, and fennel and orange salad.
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Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing meal inspired by fire and ice! Josh makes arctic char crudo, duck breast, and a smores dessert, while Erica prepares sea bass crudo and fish curry!
Using a multi-cooker, charming host Vanessa Gianfrancesco cooks up a four dishes that are salty, sweet, and surprising.
Re-join Chef Kimberly Lallouz in her One Big Recipe test kitchen as she masterfully creates a week night feast of sardines and caponata on crostini, chicken legs with sausage and peppers, pecorino smashed potatoes, and fennel and orange salad.
Home cook Vanessa Gianfrancesco uses her multi-cooker to whip up four comforting weeknight meals that are fast and easy.
Host Vanessa Gianfrancesco cooks her way from Monday to Friday with four delicious dishes, including a Roast Beef feast and velvety Earl Grey Pudding.
Unlock Gusto TV's top recipes on QR Countdown! Thousands of viewers scan our QR codes to access our delicious dishes. Now, we're serving up 8 of our most recipes with beans, from hosts like Pino De Cirbo and Vanessa Gianfrancesco.
Host Theresa Visintin picks the letter “D” in this challenge and combines two very different ingredients – dill and duck! But that's no big dill for Theresa. For her first dish, Theresa uses dill seeds and weed to make a hearty, creamy dill pickle soup. She adds chicken broth and potatoes as her base but makes the soup extra smooth with some sour cream. She tops the soup with dill pickles to add a delightful crunch. Next, Theresa takes duck, a classic French ingredient, and gives it a French Canadian twist – duck tourtière. Using the duck fat to fry up some veggies, she adds red wine to her chicken stock and simmers the meat. Then, Theresa fills a pie crust with this delightful duck filling and coats the crust with egg wash before baking it to a golden brown. Finally, Theresa takes on both ingredients to create a delectable dill and duck dish.
Every day is a party on Holiday Eatz - a Gusto TV original! "...and our fun chef-host Kimberly Lallouz is the party queen! Watch as she starts her quick and easy New Year's Eve menu in style with luxurious fresh lump crab salad and caviar phyllo cups, made ahead to assemble at the last minute. For a second course of sizzling goodness, she prepares bite-sized Sushi 'Pizzas' (crispy rice crust with Spicy Tuna). Stick around for a Beef Tenderloin Carpaccio in a unique lettuce wrap presentation featuring a crisp parmesan tuile stuffed with creamy mascarpone. For a final dish, check out her Champagne salute"... an Eton Mess with concord grape jam, crumbled meringue, whipped cream, and fresh green grapes. Now that's a menu worth waiting all year to enjoy!
Who doesn't love a surprise? Seafood loving Chef Spencer Watts makes perch and crab the hidden star in tamales, dumplings, spring rolls and poppers.
High-energy chef and seafood expert Spencer Watts shows how crusts and coatings add tantalizing texture to rich tuna and fresh, tangy oysters.
Seafood enthusiast and Chef Spencer Watts shows how easy and incredibly delicious cooking a whole fish or shellfish can be as he makes snapper and crab.
Get the best of both land and sea as Chef Spencer Watts creates fun surf and turf dishes featuring halibut and lobster.
Chefs Erica and Josh Karbelnik show that food really is the language of love.
Up the Dish's four chefs create variations on the theme of classic veal piccata, from Italy to Greece.
Vanessa prepares apple butter pork chops and risotto.
Vanessa prepares weeknight dinners, including Korean beef tacos.
Vanessa prepares four multi-cooker dishes, including seafood stew and roast beef.
Chef Robert Jewell brings the flavor, with a recipe that combines shrimp and sausage.
Chef Lauren Gulyas must work with the flavors of endive and eggplant.
Host Theresa Visintin picks the letter D and comes up with a creative mashup of dill and duck.
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