
Holiday Eatz: New Year's Eve
Fun Chef-host Kimberly Lallouz takes on New Year's Eve with a holiday menu designed to keep her out of the kitchen when the ball drops.

Fun Chef-host Kimberly Lallouz takes on New Year's Eve with a holiday menu designed to keep her out of the kitchen when the ball drops.

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.

Chef Spencer Watts shows how easy and incredibly delicious cooking a whole fish or shellfish can be.

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.

A is on the menu and Chef Robert Jewell proves that apricots and avocados are a tasty duo.

Vietnamese expert Lisa Nguyen goes back in time with spicy hue beef noodle soup and other recipes that are fit for a royal dinner party.

Easy to make, easy to serve and no cutlery to clean cooking instructor Lisa Nguyen makes four delectable Vietnamese finger food recipes.

Vanessa prepares peachy pulled pork, key lime pie and more in her multi-cooker.

Host Lisa Nguyen cooks up some crispy sizzling crepes and grilled lemongrass pork.

Desiree prepares a breakfast of spiralized fried potatoes with eggs and hollandaise.

Chef Pailin makes fried chicken curry puffs, a smoked trout salad and a kaffir lime vodka martini.