Frankie flips the script for his wife Heather making breakfast for dinner featuring Banana Maple Pancakes, Eggs Benedict with prosciutto cotto, Home Fries with Bloody Mary Ketchup, Sausage Scrapple, and a boozy Espresso Milkshake.
Frankie skips the stress and roasts a juicy spatchcocked turkey, then goes big on sides-cardamom rolls, Sweet & Savory Dauphinoise Potatoes, Brussels Sprouts with Bacon Jam, and a bright Citrus Salad with smoked salt.
Frankie reimagines the Feast of the Seven Fishes with a shellfish-free spread making Smoked Whitefish Salad, Anchovy Butter Toast, Salt-baked Red Snapper, Trout Scapece, and Pasta con le Sarde, with a helping hand from his mom.
Jamie welcomes his family to his outdoor shed for Christmas dinner! He swaps turkey for a show-stopping festive porchetta, served with crispy roast potatoes. The menu also includes a veggie Brussels sprouts pie and a mulled wine pear pavlova.
Jamie throws the most festive Christmas Party! The menu includes cheesy filo parcels, a make-ahead Christmas cauliflower lasagne, and jerk-rubbed hasselback root veg with chicken kebabs. He finishes with a fudgy sticky toffee coffee pudding.
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.
Andrew Zimmern breaks down a whole rabbit to grill with a spicy, Sichuan sauce and plate with panzanella.
Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry.
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.
Pat visits Houston to go Gulf Bay fishing with chef Chris Shepherd, hoping to catch some redfish and gather a side of blue crabs.
Pat meets the trio behind Blood Bros BBQ to discover how three childhood friends seamlessly blended their Asian-American culture with the Texas barbecue traditions they grew up with.
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.
Pat Martin teams up with fellow pitmasters to showcase the rugged and nuanced tradition of whole-hog cooking, West Tennessee-style.
Pat grills riverside with renowned chef Vivek Surti, crafting lamb mamna and chicken kebabs inspired by his Indian heritage.
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.