Make this Tonight

Chef Nyesha Arrington is taking us on a crazy delicious journey of flavor and texture! Tonight, she’s making Steamed Red Snapper en Banana Leaf, Coconut Cauliflower Rice & Lentils, and for dessert, a decadent, sweet, and moist Kabocha Squash Cake.

Chef Derrell Smith knows a thing or two about meatballs, and tonight, he’s sharing his secret recipe for his famous Amazeball Meatballs. He’s also whipping up a citrus salad and easy homemade gnocchi, that he serves in a bacon-y creamy Vodka Sauce.

For Chef Derrell Smith, celebrating Valentine’s Day doesn’t mean you have to shell out a ton of cash. Tonight, he’s sharing his make-at-home menu that will make you think twice about making that restaurant reservation.

Chef Nyesha Arrington isn’t afraid to mix cultures and flavors to create new and unexpected combinations. In this episode, she is making a play on classic gnocchi with her Cassava Dumplings in Spiced Tomato Sauce. And for dessert, Apple Tarte Tatin.

Chef Derrell Smith might be a master of meatballs, but in this episode, he shows us that vegetarian food can be down-right soul satisfying. The menu features Kale Pesto Mac & Cheese, Sweet Potato Jamaican Patties with Salsa Verde and Banana Pudding.

Chef Nyesha spent years helping her Korean grandmother in the kitchen. In this episode, she is sharing them with you, along with a few dishes inspired by those Korean flavors.

Mexican cuisine is decidedly the favorite in the Ryan household. And when it comes to feeding a big group, Chef Daisy Ryan has the ultimate menu planned for you. She’s cooking up a meal including Pork, Peanut and Green Chile Stew and Green Rice.

Chef Charles Olalia is teaching us why pork is King in the Philippines! In the menu, Sinuglaw and Grilled Pork Longganisa. Whether feeding a hungry crowd on game day, or any day of the week for that matter – this menu is a winner.

Tonight, Chef Daniele Uditi is veering from his classic Italian style and mixing it up with an Italian-American themed spread. He’s serving up cheesy Chicken Parm, with saucy and savory Rigatoni with Vodka Sauce.

Chef Daisy Ryan, an expert in French cooking and cocktails, is cooking up an elegant and easy menu: Salmon Confit, Alsatian Potato Salad and Bernaise Sauce, Lettuces with Mustard Vinaigrette and a fantastic Meyer Lemon Gin Fizz to round things out.

On this veg-only menu, his outrageous “Butcher’s Son Burger” complete with plant-based “Bacon” Onion Jam, Quick Pickled Onions, Smoked Paprika & Lime Aioli, Salmoriglio dressed Watercress and the ultimate umami bombs: Seasoned Sweet Potato Fries.

Filipino cuisine might be best known for its meat-centric dishes, but Chef Charles Olalia has the inside scoop on taking your favorite Filipino flavors and transforming them into masterful vegetarian dishes.

Chef Daisy Ryan is creating layers of amazing flavor and making one epic chicken and rice bowl! Spiced Chicken Thighs, Yogurt Rice and Coconut Cilantro Broth are the base of this masterpiece. Her Rhum Agricole Daiquiri is sure to liven up your table.

In this episode, Chef Brad Miller is sharing the secrets and tricks that make his Lemon Tarragon Prawns and Creamy Sweet Pea Risotto so stellar and showing us that salad doesn’t have to always be leafy greens with his fresh Snow and Snap Pea Salad.

In this episode, Chef Daniele Uditi shows us how surprisingly simple Italian food can be with his recipes for Ribeye Tagliata with Gremolata, Farotto Cacio e Pepe, and Insalata Tricolore with Shallot Vinaigrette.

Chef Charles Olalia is happy to share his favorite childhood dishes from the Philippines. On the menu - Pan de Sal with Butter, Tamarind Sinigang with Pork Belly and Prawns, Jasmine Rice Steamed in Banana Leaves, and Buko Juice, a.k.a. coconut juice.

Chef Daniele Uditi is sharing a few of his absolute favorites from life on the Italian coast: Branzino with Sweet Pea Puree & Crunchy Vegetables, Spicy Clam Bowl with Grilled Bread, and Fennel and Carpaccio Salad with Oranges and Pistachios.

Chef Brad Miller is proving that simple recipes using good techniques can yield incredible results in no time. On the menu, Seared Salmon with a bright and lively Corn and Asparagus Succotash along with Creamy Corn Nage and Pea Tendrils.

Chef Derrell Smith brings on the Mediterranean vibes with a fish platter featuring Gorton’s Crunchy Breaded Fish Fillets, a fresh tabouli salad, rainbow carrots, herbed yogurt and fingerling potatoes with whipped feta.