Make this Tonight

Join Chef Eduardo as he cooks one magical Montana inspired meal! On the menu, savory Wild Mushroom Bruschetta, a fresh Watercress Salad, and a straight-up Grilled Bison Ribeye. Let's get Wild!

Chef Shirley graciously shares her grandmother’s traditions while creating a traditional Beijing dinner, like Whole Steamed Snapper with Jasmine Rice and Egg Drop Soup.

Tonight we learn about the story behind the dishes served at Passover... and we learn tricks to take your satir to the next level: Brisket braised with ginger and Star Anise, and a Fennel, Potato and Matzo Gratin with Black Truffle and Raclette.

Chef Tiffani reminisces about a mindblowing trip she took to Bangkok, while she recreates the flavors that made her fall in love with Thai food for the first time: Pad Gra Pow, Papaya Salad and sweet, Coconut Sticky Rice.

Chef Kristen shares tales of her Hungarian Grandmother while recreating her famous Cabbage Rolls with Creamy Sweet & Sour Cucumbers. Supper never tasted so sweet!

Chef Ryan combines his grandparent’s Italian braised oxtail with traditional Jewish pierogi dough to create the most pillowy, savory, decadent bite your grandmother never had. Pair that with Fried Artichokes, dipped in Uni-Lemon Cream.

Chef Eduardo dishes out his tasty, Mediterranean inspired recipe for Rigatoni a la Vodka with a hunter’s twist by adding homemade Elk sausage and a spicy habanero sauce. And if that wasn't enough, he tops it all with a herby Garden Pesto.

In this episode, Chef Kristen Kisch goes back to her midwestern roots and gives an upgraded twist on an old favorite - steak and onion rings. She starts with Leek Fritters & Mustard Sauce and the classic cowboy steak, a tender Beef Ribeye.

Chef Tiffani describes her Monkfish Piccata with Fennel & Onion as her “...three-pointer at the shot clock buzzer”. Join Chef Tiffani as she shares the crazy story behind this special dish, which she serves with a side of Eggplant Fritto Misto.

Surprise your beau with this romantic dinner created by the very talented Chef Shirly Chung. First, we start with an impressive Five Spice Seared Duck Breast with Kumquat Mustard followed by a Radish and Citrus salad.

Chef Tiffani will walk us through the process and share her ultimate summertime grilling recipe for Yogurt Chicken, that she pairs with the perfect Pigeon Pea Rice and a refreshing P-Town Punch.

This menu is the embodiment of Chef Ryan’s love for Southeast Asian ingredients. He creates one-of-a-kind dishes like Tai Snapper Ceviche with Coconut and Grilled Mackerel with Blackberry Romesco and Smoked Almond Milk.

Tonight is all about Chef Shirley's easy techniques with her sensational Jiaozi Chicken Dumplings and a Wonton Soup that isn't what you would expect. Bring your plus one and get ready to Make This Tonight!

Chef Kristen’s version of the perfect salad. This flavorful Roasted Chicken Salad has saved her on more than one occasion - it’s the perfect balance of salty, sweet and sour. On the side, savory charred broccoli with fried garlic-oregano vinaigrette.

Inspired by years spent as a yacht chef and traveling the world, Chef Eduardo invokes his memories from his time spent in Turkey, as he grills up mouthwatering Lamb Kabob and whips up an easy Shepherd's Salad.

These recipes are a certified hit at Chef Kristen’s Austin Restaurant, Arlo Grey. Take a peek at some of her eatery’s most popular dishes: the Crispy Rice with Crab and Bacon and Saffron Aioli, Baby Carrots with Smoked Yogurt and Mint.

Tonight, Jonah Freedman and Chef Ryan proudly introduce you to their groundbreaking restaurant Freedman’s, in Los Angeles. Just wait and see their new, tasty take on Chicken Schnitzel with Wild Mushroom Gravy, and Potato Latkes.

Class is in session as Chef Tiffany takes us back in time and recreates a recipe that she perfected when she went back to school - Hungarian Goulash topped with a bright Dill Cream. On the side, a childhood favorite, crispy yet tender Spaetzle.

Taco Night is no joke at Chef Eduardo’s Montana home, but here's a secret - he doesn’t always make tacos! Start a new trend with his Green Chile and Crab Empanadas, Pickled Charred Red Onions and a refreshing Avocado and Pico Salad and Lime Crema.

We’re having takeout tonight! Chef Shirley brings your favorite Chinese take-out classics straight to your kitchen! Just for you, she’s cooking up mouthwatering, Beef and Broccoli with Black Pepper Sauce, a fan favorite, and Veggie Fried Rice.