Make this Tonight

Chef Jason merges two iconic sandwiches into a super, savory powerhouse of flavors! Meet the Monte Cristo Cubano, complete with slow-roasted, mojo pork, country ham, and swiss cheese that is battered & deep-fried to perfection.

Chef Einat shares her family recipes for Ghormeh Sabzi - lamb stew with chickpeas, spinach, and spices along with her perfect Pilaf Rice and refreshingly simple Fresh Herb Salad.

Chef Royce is doing a grown-up version of a retro classic - Beef Bourguignon, accompanied by Garlic Green Beans and the creamiest roasted Yukon Gold Potatoes.

Tonight, Chef Parisa creates the ultimate sharing table full of cozy and colorful Mezze bites such as Red Beet Labneh, Herby Spinach Dip, Za’atar Crisps & Lavash Pizza. With so much love on the table, you’ll never be lonely again!

Chef Nick goes old school and takes us on a trip down south, and shows us his tricks for extra crispy fried chicken and flakey-af biscuits. Then Chef Akira puts a new and delicious twist on a classic - potato salad.

Join Chef Jason in the kitchen as he whips up a fun take on classic Italian gnocchi. First, he teaches us how to make perfect, cloud-like gnocchi, then he tosses it in an unexpectedly delicious combination of pecorino and miso.

Tonight, Chef Parisa teaches us her show-stopping, crusty potato tahdig recipe filled with savory meat and herbs, and topped with a light cucumber mint sauce, fit for a fun dinner party for your besties or any family gathering.

Chef Einat takes us back in time and recreates some of her favorite Iraqi recipes. She starts with Aruk, a crispy flavorful Iraqi-style potato pancake that she serves with fermented mango Aioli, and Sabich Salad.

Join Chef Burke as he cooks a hodgepodge of dishes that together, strangely make a magical meal. On the menu, Seared Wild Caught Salmon, White Bean Salad and a Salt Roasted Sweet Onion. Now all you need is the kitchen sink!

Chef Nick and Chef Akira switch it up tonight with a creamy Breakfast Lasagna, packed with swiss chard, pancetta and cheese, followed by a fully loaded meatball sub with sauteéd kale and provolone cheese.

Chef Jason schools us in the art of making a “real salad” with seared heirloom tomatoes, avocado vinaigrette, house-made croutons and tops it off with THE perfect egg. Class is in session.

Chef Einat dishes out her tasty recipe for Spicy Fish in Harissa Sauce, Classic Tahini Sauce and Israeli Salad and serves it with some fresh Challah bread to soak up all that tasty goodness!

Chef Akira and Chef Nick turn classic pesto on it’s head with a tomato and almond flecked Sicilian twist. To go with their southern masterpiece - Eggplant Parmesan and fresh fennel salad.

Chef Royce shares his love of casserole by making us a Honey Curried Chicken Casserole with Cheese Chili Rice and a healthy serving of greens to round it out. You’ll love this quick dinner you can eat tonight, or freeze for a future lazy day.

Tonight, Chef Parisa is fusing the flavors of Mexico with her beloved Persian cuisine, creating new and exciting recipes just for you! To start, Persian Chile Relleno, Chopped Mediterranean Salad with a Jalapeno and Avocado Twist.

In this episode, Chef Einat puts her uniquely flavorful spin on the iconic North African egg dish - Shakshuka. To go along with it, she shows us how to make her daddy’s favorite Green S’chug - a slightly spicy red pepper condiment.

Chef Jason throws down his recipe for plump, homemade Udon Noodles with a steamy pork broth, bruleed onions, wilted greens, fried egg, and finishes it all off with some sweet and sour crab. Are you ready to teach those tastebuds who is boss. POW!

Chef Parisa’s menu tonight? Roasted Salmon with savory, caramelized onions, Mushrooms, and Herbs, with an Arugula Salad with Lemon Sumac Dressing, and a super fun recipe for Za’atar Sweet Potato Fries and & Labneh Dip.

Tonight, Chef Akira and Chef Nick bring a little bit of Konbi into your kitchen. First, they teach you a basic yet versatile Dashi. Then, a delicious Miso Soup with Clams, their Layered Omelette Sandwich and finished with savory, cucumber pickles.

Chef Royce designed this meal specifically Tastemade watchers in mind! Just for you, he’s cooking up mouthwatering, barely clinging-to-the bone short ribs, creamy, nutty roasted cauliflower puree and rounds it all out with a carrot & potato salad.