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Season 13
The Season 13 premiere features chef Carla Hall ("The Chew"), who returns to her Tennessee roots with country greens, chow-chow pickles and hot water corn bread. Also: roast pork made in a pressure cooker.
The Season 13 premiere features chef Carla Hall ("The Chew"), who returns to her Tennessee roots with country greens, chow-chow pickles and hot water corn bread. Also: roast pork made in a pressure cooker.
Rib eye with spicy gochujang butter; and shitake-umami glazed steak.
Rib eye with spicy gochujang butter; and shitake-umami glazed steak.
Banh xeo (Vietnamese fried pancake with shrimp); and clam okonomyyaki (Japanese pancake with a variety of ingredients).
Banh xeo (Vietnamese fried pancake with shrimp); and clam okonomyyaki (Japanese pancake with a variety of ingredients).
Crispy chicken sausage and scallions with fried rice; and paella with seasonal ingredients.
Crispy chicken sausage and scallions with fried rice; and paella with seasonal ingredients.
How to make pizza on the grill. Included: pizza with fontina fonduta, meatball ribbons, shaved artichokes and heirloom pomodoro fresco; and scallion pancake pizza topped with spicy chicken.
How to make pizza on the grill. Included: pizza with fontina fonduta, meatball ribbons, shaved artichokes and heirloom pomodoro fresco; and scallion pancake pizza topped with spicy chicken.
Grilled tuna with strawberry salsa fresca; and lightly seared tuna tataki paired with lemongrass gremolata.
Grilled tuna with strawberry salsa fresca; and lightly seared tuna tataki paired with lemongrass gremolata.
Fideuá; and risotto made with toasted barley and featuring ratatouille.
Fideuá; and risotto made with toasted barley and featuring ratatouille.
Roman spaghetti amatriciana; and black bean pork chow mein.
Roman spaghetti amatriciana; and black bean pork chow mein.
Four berry desserts, including honey champagne sabayon parfait and strawberry ginger kir royale.
Four berry desserts, including honey champagne sabayon parfait and strawberry ginger kir royale.
Shrimp, beef and broccoli spooned over brown and white rice; and Romanian steak served on shrimp toast.
Shrimp, beef and broccoli spooned over brown and white rice; and Romanian steak served on shrimp toast.
Chef Mario Batali helps prepare two dishes.
Chef Mario Batali helps prepare two dishes.
Part 1 of 2. Ming's parents help prepare two comfort food recipes.
Part 1 of 2. Ming's parents help prepare two comfort food recipes.
Conclusion. Ming's parents help prepare two meals.
Conclusion. Ming's parents help prepare two meals.
Part 1 of 4. A visit to California features chef Roy Choi, who oversees several L.A. restaurants and Kogi BBQ food trucks.
Part 1 of 4. A visit to California features chef Roy Choi, who oversees several L.A. restaurants and Kogi BBQ food trucks.
Part 2 of 4. The Animal restaurant in L.A. is visited.
Part 2 of 4. The Animal restaurant in L.A. is visited.
Part 3 of 4. A visit with chef Ricardo Zarate, who specializes in Peruvian cuisine.
Part 3 of 4. A visit with chef Ricardo Zarate, who specializes in Peruvian cuisine.
Conclusion. A drive up the California coast spotlights popular local ingredients.
Conclusion. A drive up the California coast spotlights popular local ingredients.
Hummus dishes that use butternut squash, curry and edamame.
Hummus dishes that use butternut squash, curry and edamame.
Soup recipes, including green pea and artichoke soup with two kinds of pesto; and hot and sour soup. Also: spiked lemonade.
Soup recipes, including green pea and artichoke soup with two kinds of pesto; and hot and sour soup. Also: spiked lemonade.
One-pot seafood dishes, including a Portuguese-style seafood stew of clams, mussels and chourico; and black bean, clam and mussel pasta.
One-pot seafood dishes, including a Portuguese-style seafood stew of clams, mussels and chourico; and black bean, clam and mussel pasta.
Seafood recipes, including shellfish and saffron stew; and four-minute herb olive poached seafood.
Seafood recipes, including shellfish and saffron stew; and four-minute herb olive poached seafood.
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