Chef and seafood expert Spencer Watts shows how vinegar, a simple pantry staple, can bring out the flavours of walleye, lobster and crawfish.
Chef Spencer Watts makes salmon and prawns pop with flavor as he works with any seafood kitchen's must-have ingredient: delicious flavored oils.
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 Hana Etsuko Dethlefsen showcases how easy it is to incorporate Japanese flavours into everyday meals.
Gnocchi, polenta, pesto, oh my! Warm host Vanessa Gianfrancesco shares how to make delicious Italian staples.
Argentinian host, Natalia Machado, exquisitely prepares delicious dishes from Argentina including lamb two different ways.
Host Pailin Chongchitnant introduces us to some of her favourite and simple Thai dishes like Hot and Sour Soup and a decadent Beef Panang Curry.
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!
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.
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn to celebrate the holidays! They're making a full menu of festive dishes on the BBQ – plus some drinks to get you in the party mood!
Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing dinner! Josh makes risotto negro, cauliflower bravas, and grilled flank steak while Erica prepares oysters, a veggie board, and braised chicken!
Micah Trainor boils it down for this episode of Up the Dish! Her Cajun Seafood Boil simmers with luscious lobster, smoky andouille, and supERS-sized crab a perfect blend of zesty, spicy, and succulent. It's a hard act to follow, but Missy Hui is up for it. Her Corned Beef Boiled Dinner is a call back to the Emerald Isle - home-cured pickled beef bubbles away with veggies in a beefy broth. Poppy Sandler's vegetarian addition? Moroccan Vegetable Stew! A North African-style spice blend heats this dish up, while chickpeas and other veggies soak up the flavour. Tiera Singh takes a spicy approach with her one-pot delight - Guyanese Pepperpot. Loaded with scotch-bonnet peppers, osso bucco, and demi-glace, this dish delivers a rich and impressive punch to the tastebuds.
In this "R" challenge, Chef Lauren Gulyas shows us how to use rice and rosemary in delicious meals.
Chef and seafood expert Spencer Watts shows how vinegar, a simple pantry staple, can bring out the flavours of walleye, lobster and crawfish.
Chef Spencer Watts makes salmon and prawns pop with flavor as he works with any seafood kitchen's must-have ingredient: delicious flavored oils.
Seafood loving chef Spencer Watts breaks bread and pastry with Canadian cod and squid to make soup, calzones, and two versions of fried calamari.
Butter and fish are best friends. Chef Spencer Watts brings bacon butter, brown butter, maple butter and chimichurri butter to this fishy party.
Host Hana Etsuko Dethlefsen showcases how easy it is to incorporate Japanese flavours into everyday meals.
Gnocchi, polenta, pesto, oh my! Warm host Vanessa Gianfrancesco shares how to make delicious Italian staples.
Argentinian host, Natalia Machado, exquisitely prepares delicious dishes from Argentina including lamb two different ways.