Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
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Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu complete with Chargrilled Oysters, Black Pepper Shrimp Po'boys, finishes it off with Bananas Foster, and washes it all down with a Fruity Grilled Hurricane.
Chef Dale Talde creates a tasty menu that kids & parents alike will love! Apple pancakes with coconut brown butter syrup, grilled cheese & tomato soup, cheesy chicken parm, and a sticky s'mores dessert rounds out the full day of deliciousness.
Kabobs and skewers are a family tradition for Chef Dale a Mediterranean-inspired meal features beef and shrimp kabobs with grilled tomatoes, potatoes, and eggplant, all served on warm pita with a tangy white sauce.
Chef Dale is flipping burgers into art - gooey mac & cheese burgers, fancy French patties topped with melty bucheron cheese, crispy parm-truffle fries, and peanut butter fudge ice cream sandwiches. Get hungry.
The options are plentiful when Chef Dale smothers grilled Loco Moco with a mushroom gravy, salty and sweet Huli Huli Chicken with charred pineapple, and healthy scoops of Tuna Water Chestnut poke or mac salad.
Chef Dale Talde amps up your chicken dishes by making smoky chicken wings, a whole roasted turmeric ginger chicken with tamarind sauce, and chicken patties grilled in banana leaves with chili lime noodles. A frosty lime rickey finishes it all off!
Nigella dives into a historical cookbook to utilize one of her favorite ingredients: the anchovy. At her cocktail trolley, Nigella shakes up a cocktail using lemon juice and elderflower-a combination which inspired her lemon and elderflower pudding.
Nigella presents recipes for her Basque Burnt Cheesecake, roast vegetables with fragrant cumin and fennel seeds with spiced bulgur wheat, and her go-to celebratory cake: a chocolate and peanut butter layered creation of her children's dreams.
Nigella shares gorgeous recipes, including a fluffy white loaf, a fried chicken sandwich, cheesecake ice cream, fear-free fish stew, and a simple yet daring cherry flambé that uses frozen cherries and kirsch.
Nigella shows her take on the bhorta, to which she introduces a very British but very familiar ingredient. Next, she introduces slow cooked lamb shanks with wide noodles and cabbage. Then, ripe bananas are the key ingredient in two desserts.
Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.
Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.
Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.
Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.
Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.
Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.
Jamie gets a masterclass in Sicilian sweets and cooking up an epic tuna, prawn and pistachio spaghetti. There's also some chocolaty cannoli.
Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
Nigella shows her take on the bhorta, to which she introduces a very British but very familiar ingredient. Next, she introduces slow cooked lamb shanks with wide noodles and cabbage. Then, ripe bananas are the key ingredient in two desserts.
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