Jamie cooks up some versatile meatball kebabs, delicious crispy pork noodles, a magnificent carrot puff pastry and a humble crumble, all for under a buck per serving.
Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on. He turns the humble pancake into a showstopping stack of spinach, ham and cheesey gorgeousness.
Jamie celebrates the one dish wonder of a casserole with a Cajun chicken tray bake and a vegetable lasagna.
Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree, and easy ice cream, all for under a buck a plate.
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.
For pig roast perfection, Chef Andrew Zimmern marinates a whole hog.
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.
Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.
Andrew Zimmern reimagines the Hawaiian plate lunch with a hand chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni salad and a heaping scoop of white rice.
Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Chef Andrew Zimmern takes a spin on Nashville-style hot fried chicken. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade.
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.