Chef David Banks of Harry's Hospitality Group prepares classic Escargot and Ribeye that he tops with Compound Butters, Pan Seared Duck Breast in a Cabernet Reduction and Rainbow Cauliflower Risotto. An HHG Old Fashioned, made exclusively from their own barrel, complete this Bistro offering.
Read moreBouillabaisse
Chef Tony Clark serves a family-style Bouillabaisse with Lobster, Colossal Shrimp, Monkfish, Mussels and more; over a traditional Provencal Rouille garnish. Freshly cut Fennel Seeds and zested Oranges deepen and complement the anise notes provided by the Pernod and fresh Fennel.
Read moreReal Italian Pizzas
Chef Joe Grisafi of Joey G's Italian Kitchen makes fresh, healthy pizzas; Red Seafood, Bruschetta Tomato, Spinach & Artichoke, and a Potato, Onion, Rosemary one inspired by pizza served in Rome.
Read moreRogue 24 Tasting Menu
Chef RJ Cooper from Rogue 24 prepares a Tasting Menu.
Read moreMaple Carrot Bisque with Seared Scallops, Candied Bacon and Spiced Pecans
Certified Nutrition Coach & Chef Valerie Cogswell prepares Maple Carrot Bisque with Seared Scallops, Candied Bacon and Spiced Pecans.
Read moreChocolate Cherry Bread
Chef James Barrett from Metropolitan Bakery makes Chocolate Cherry Bread.
Read moreCheese Plate
Chefs Jose Garces, and Adam Delosso, from Garces Trading Company, show us how to prepare a cheese plate for entertaining. They also make marmalade and fresh mozzarella.
Read moreCongdon's Biscuits
Chef Nate Legere from Congdon's prepares Congdon's Biscuits.
Read moreCrique Stephanoise
Crique Stephanoise by Chef Daniel Boulud.
Read moreGluten Free Breads
Pastry Chef David Carmichael, of Gilt in New York City, shows us how to make gluten-free bread that looks and tastes just like traditional bread.
Read moreEggs in a Nest
Eggs in a Nest by Chef Steve Corry.
Read moreCurried Lobster Bisque
Curried Lobster Bisque by Chef Rob Evans.
Read moreScrambled Farm Fresh Eggs with Homemade Ricotta
Chef Rob Evans prepares perfectly Scrambled Eggs with Homemade Ricotta, Blanched Asparagus and a Classic Vinaigrette topped with Fried Capers.
Read moreClassic French Bistro - Salad Lyonnaise
Chefs Georges Perrier and Chip Roman make Salad Lyonnaise, French Onion Soup and Crème Brûlée.
Read moreVegetarian Bouillabaisse with Fried Tofu
Chef Tony Clark makes a healthy and delicious Vegetarian Bouillabaisse with Fried Tofu. Dr. Dwithiya Thomas joins Tony and Maria to talk about women's heart health.
Read moreHummus-Tehina & Bulgarian Peppers
Chef Michael Solomonov from Zahav in Philadelphia makes his famous Hummus-Tehina with Bulgarian Peppers in this episode of The Chef's Kitchen.
Read moreJoli Bakery at Home
Chef Joel Perez and Sous Chef Alexia De Souza from Sands Casino Resort Bethlehem make a Normandy Tart, French Bread, and a Riviera Sandwich.
Read moreMonkfish and Crab Soup
Chef Tony Clark, from Valley Forge Casino Resort, demonstrates two great seafood dishes: Monkfish and Crab Soup.
Read moreBolete's Mushroom Soup
Chef Lee Chizmar, from Bolete Restaurant and Inn, makes one of his favorites: mushroom soup using locally sourced mushrooms. He also makes a salad using greens from Liberty Gardens.
Read moreGourmet Pizzas
Chef Tony Clark shows gets creative with his choice of ingredients on these five pizzas.
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