Nick Stellino Cooking With Friends

Chef Nick Stellino is joined by Chef Gale Gand of Tru in Chicago who creates one of her family's treasured recipes Vita's Ricotta Doughnuts. Nick, in turn prepares one of the Italian must-have dessert, Tiramisu.

Nick Stellino welcomes Chef Michael Galata of Osteria del Circo in New York who prepares Veal Scallopine alla Romana. Nick shares his Meatball recipe and creates Spaghetti and Meatballs and a Meatball Sandwich.

Nick Stellino and Chef Jason Wilson of Crush in Seattle prepare a heart-warming Pork Ragu. Nick creates tasty Grilled Pork Chops with Zenzero Sauce.

Chef Stellino welcomes good friend and Chef Kent Rathbun of Abacus & Jaspar's, in Dallas. Chef Rathbun shares his recipe for Cajun Roasted Chicken Breasts with Shrimp Jambalaya Hash. Nick prepares a Bread and Tomato Salad with Arugula.

Chef Rick Moonen of RM Seafood in Las Vegas makes his favorite New England Clam Chowder. Then Chef Nick shares a couple of family favorites: Andrew's Mac n Cheese and his Special Burger.

Nick welcomes Chef Maria Hines of Tilth in Seattle. Chef Hines demonstrates Eggplant Ratatouille with Lemon Marinated Chicken Breast. Stellino teaches you to make Tomato Sauce and then use the sauce in Pasta with Braised sausages and Parmesan Ricotta.

Chef Stellino is joined by Chef John Tesar of The Dallas Restaurant Group in Dallas and makes Lime & Curry Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney and Spiced Basmati Rice. Then, Nick creates his own Steak Salad with Balsamic Dressing and Shaved Parmesan and shares a quick and delicious dessert Easy White Chocolate Mousse.

Nick is in the kitchen with Chef Andy Husbands of Tremont 647 in Boston cooking up Andy's 1st Place BBQ Glaze with Pork Tenderloin. Afterward, Nick shares the secret for Prosciutto Chips and makes Radicchio Romaine and Arugula salad with Gorgonzola Dressing.

The kitchen is jumping when Chef Brian Poor of Portland City Grill in Portland, OR visits Nick and shares his recipes for Garlic Roasted Whole Dungeness Crab and Arugula and Fennel Salad. Nick follows with amazing Veal Milanese and scrumptious Apple Crumble.

Nick welcomes Chef Kevin Rathbun of Rathbun's in Atlanta and creates Cauliflower & Parmesan Soup with Crostini. Chef Stellino makes Asparagus Soup and Red Peppers, Shallots and Asparagus Confit.

It's salmon time! Nick Stellino is joined by Chef Wade Wiestling of The Oceanaire Seafood Room in Minneapolis where they hit a home run with Sockeye Hot Chili Oil with Fresh Mango Salsa. Nick creates another hit with Salmon with Vodka and Lemon Sauce with Capers.

Wondering what to do with all your basil? Chef Lawrence Chu of Chef Chu's in Los Altos joins Nick and shares his secret for Fresh Basil Beef and Chef Chu's Famous Chicken Salad. Stellino demonstrates delicious and simple pasta dishes; Pasta Aglio e Olio with Romano Cheese and Breadcrumbs and Pasta with Filetto di Pomodoro.

Chef Nick Stellino welcomes Chef Sylvain Delpique of DavidBurke Townhouse in New York and creates an unforgettable dish, Potato Wrapped Tuna Stuffed with Crab & Cucumber. Then, Nick prepares Pan-fried Potato and Red peppers, followed by fabulous Sauteed Clams with Sausage.