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Holiday Eatz

Holiday Eatz

Chef Kimberly Lallouz is celebrating Winter Solstice with a Holiday Eatz menu of quick recipes guaranteed to get you out of the kitchen before the year's earliest sunset. First, she makes a Warm Green Bean Salad with crispy pancetta. Next, it's White Chili made with turkey, cannellini beans, and Poblano peppers. Stick around for her Double thick pork chop with Wild Mushrooms, Chestnuts, and Sage. For dessert? A pear flambe with sweet port, spices, and easy walnut streusel.

2025-12-19 20:30:00 +0000 UTC → 2025-12-19 21:00:00 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

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!

2025-12-19 19:30:00 +0000 UTC → 2025-12-19 20:00:01 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

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.

2025-12-19 19:00:00 +0000 UTC → 2025-12-19 19:30:00 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

Delving into the cold mountainous region of Valle D'Aosta, Celebrity chef Michael Bonacini whips up a meal of four hearty dishes that are sure to warm up any chilly day. First up is Michael's antipasto of Wild Mushrooms and Lardo on Rye. Coated with rich, earthy mushrooms, buttery fontina cheese, and savoury cured pork, this decadent dish highlights a combination of iconic flavours from Valle D'Aosta. Next up is a twist on traditional pasta with Valle D'Aosta's unique Chestnut Fettucine topped with Sweet Pork and Earthy Cabbage. The secret to this dish? Chestnut flour to create a denser, sweeter, and nuttier pasta. For his secondo, Michael turns to the pride of the region, Fontina cheese, to fill his Stuffed Veal Cutlets. Luscious and rich, this dish is a burst of luxurious flavours in every bite. For his final dish, Michael shows his sweet side with a Crema di Cogne served with Valdostana Tile Cookies. The thin, crispy cookies with a hint of hazelnut dipped in a light chocolate cream are the perfect way to wrap up Michael's luxurious Valle D'Aosta meal.

2025-12-19 18:30:00 +0000 UTC → 2025-12-19 19:00:00 +0000 UTC (30m)
Bonacini's Italy

Bonacini's Italy

Chef Michael Bonacini highlights the tiny region of Molise, exposing some of its best kept savoury secrets. Starting with a classic, Michael cooks up a delicious multi-layered Chicory Timbale, a pie filled with fresh chicory, ripe roma tomatoes, and sliced prosciutto. To crisp up the top of the pie, Michael tops his delicious dish with finely grated pecorino cheese and crunchy breadcrumbs. Next up, Michael's primo is a spicy Octopus in Purgatory. This tender, colourful, and sumptuous dish is sure to impress in both looks and taste! For his secondo, Michael cooks up a traditional Marinated Rabbit. Stewed in wine, tomatoes, and chilies, this rustic dish will have your guests asking for seconds. To finish, Michael whips up light and luscious Peaches and Cream Cookies. Filled with decadent cream, these round delights are refreshing and lighter-than-air - the perfect way to end a wholesome meal.

2025-12-19 18:00:00 +0000 UTC → 2025-12-19 18:30:00 +0000 UTC (30m)
A is for Apple

A is for Apple

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.

2025-12-19 10:04:54 +0000 UTC → 2025-12-19 10:34:51 +0000 UTC (29m)
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