Make this Tonight

Tonight’s menu is all about the greatest hits. Chef Christy Vega is making Tostada Chiquita, Chicken Tamales with her signature Smoked Blanca Sauce, and her treasured recipe for Albondigas Soup, and she’s pairing it all with their Classic Margarita.

For Chef Jamie Lauren, a night out with her mom meant going to their favorite Indian restaurant. Tonight, she is getting nostalgic with her creative and flavorful twist on burgers and fries!

For this Mother’s Day, Chef Keith Corbin is making a southern-inspired feast in honor of his grandmother. Spicy Deviled Eggs start the meal and are followed by brined and Grilled Pork Chop topped with Chow Chow, a truly southern pickled relish.

The bounty of spring is on full display in this menu from Chef Shirley Chung. Sweet shrimp are paired with English peas, asparagus is dressed up with black bean sauce and topped with a fried egg.

Who says a weeknight meal can’t be decadent, delicious, and easy to make? Chef Jason Neroni is taking flavors up and over the edge in his homage to his Italian roots with a few of his favorites: Chopped Salad and Smoked Carbonara Tagliatelle.

As a mother of four boys, Chef Christy Vega has mastered how to please everyone at the table. In this episode, she is whipping up a crowd-pleasing menu both kids and adults will love including guacamole, quesadillas, fish, and a sweet treat!

In this episode, Chef Keith Corbin is sharing his personal journey through food with his show-stopping, Cali-Soul menu: Black-Eyed Pea Fritters, Cream of Mushroom Mac & Cheese, and his secret technique to making fried chicken with crispy skin.

Chef Jason Neroni has a knack for working with everyday ingredients in unexpected ways. This menu does just that! Velvety Avocados are Roasted and topped with Green Garlic Mole Verde and Shrimp Ceviche gets elevated with pineapple salsa and peanuts.

Chef Jamie Lauren is showing us how to take your grilling game up to the next level. One element is more delicious than the next. On the menu: her Marinated & Grilled Pork Tenderloin topped with Hazelnut Salsa Macha, Corn Puree, Quick Braised Greens.

Chef Shirley Chung combines her experiences of cooking in renowned French and Italian restaurants with her Chinese heritage, to create a one-of-a-kind, out-of-this-world menu with a salad, a fish, and a panna cotta.

Steak and potatoes are surely a staple, but in this episode, we get to see how a Chef does this classic pairing. Chef Jason Neroni is showing us how to make his Sweet and Sour Steak and Togarashi Potatoes along with a Marinated Cucumber Salad.

Growing up in New York City’s culinary melting pot, gave Chef Jamie Lauren an appreciation of vibrant and bold flavors from an early age. In this episode, she is combining some of her childhood favorites into one epic dish.

Chef Keith Corbin is taking southern cuisine to new heights. On the menu - Seasonal Spring Vegetable Salad with Honey Berbere Dressing, Fish and Grits, and Ginger & Black Pepper Strawberry Shortcake. This is one for the books!

For Chef Shirley Chung, growing up in Beijing, meant everything was dipped in sesame sauce! Here she is reinventing another childhood favorite, lamb kabobs, and transforming it into Beijing Spiced Lamb Chops with Sesame Sauce.

Chef Christy Vega worked with her father in his restaurant side by side for more than a decade and tonight, she is cooking up a Father’s Day menu he would be proud of with Tender Grilled Flank Steak with Cilantro Chimichurri and Mexican Street Corn.

For an authentic taste of BBQ, cook up Pitmaster Burt Bakman's smoked turkey & spring veg galette crafted with Boar’s Head Bold PitCraft™ Slow Smoked Turkey Breast — served alongside chilled tomato soup, cucumber salad and strawberry limonana.