Chef Alan from Tangier’s shows how easy it is to create a delicious meal with couscous without much hassle.
richard. here we go. >> are we all right? >> all right. here’s chef allen from tangiers. i always like to run down the resume. you were in d.c. for years. >> yes, i was. >> at the ritz-carlton? >> yes, and ended up in baltimore four months ago. >> everything’s been good ever since, right? as soon as you cross into baltimore, boom, you are on tv. just like that. we’re going to cook up couscous, right? >> that’s right. the classic vegetarian couscous one of our traditional recipes with the seven route vegetables. we have the prunes, raisins and apricots that we utilized. it’s topped with a chicken broth with garbanzo beans and sprinkled almondsp. >> let’s go. oh, you already did it? >> yes. you have the chicken broth that is always going with your chickpeas, the couscous that is always steaming to absorb the flavor of the chicken broth. >> now, a lot of people complain they get stuck toget

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Hot dog rollups
a fun dinner. my kids go crazy over something that they actually invented. they think they invented. ireland’s hot dog rollups. take a look how we make them. even growups like them, too. >> hi everybody. today i’m going to make one of my favorite recipes, hot dog rollups. they’re so simple. my brother loves them and my friends can’t get enough of them. we start out with one tube of crescent rolls. then to make it even better, 4 slices of cheese and we cut them in half. 8 hot dogs. now let’s put them together. you want to line your pan with tinfoil. and just use some cooking spray so they don’t stick. now, i’ve already a can of crescent rolls. and they pop right on you. with the lime. here we go. you can just kind of roll them out. be kind of careful. they’re a little bit fragile. we’ve got 8 separate triangles. now, let’s start on these things. put one slice of cheese. get a hot dog and

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We’re cooking Coconut Lentil Bisque and Fresh Tomato Ginger Mustard Seed Chutney with Chef Sai Viswanath from DeWolf Tavern.
>> thanks so much, melissa. let’s head over to the kitchen ch where patrick isck probably happy.pp >> i’m always happy in the kitchen, ben, you know that, cooking with her friends from dewolf tavern in bristol this morning. what have you got there? we were saying it’s a fancy term for soup. >> it is. it’s more because of thee us consiste ncy is so light and creamy, and i don’tea use cream, re i’m using coconut milk for this,hi conut lentil, so it’s good for vegans also. as we get in to more fall season, we want to eat something soupy at the same time. im not sure how heavy you want toan go wit h your seafood and fish, so this is a dish which is in between. it’s in between because it doesn’t have the cream, at the same time it’s soupy and i’m going to gmake other dishes,he fresh tomato ginger mustard seed chutney with i t. what is it? >> it’s tomatoes diced up, pickles, lentils which i ha

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Executive Chef Gio Osso shares a swordfish recipe perfect for dinner tonight.

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Executive Chef Gio Osso shares a swordfish recipe perfect for dinner tonight.

Check out Add Fall Flavors To Your Favorite Fish With This Dish. Pt1 on Tastydays which has thousands of cooking videos, recipes and features an extensive food dictionary. Also visit FoodFeed, the largest Food Tweeting website by Food Advertising firm, Gourmet Ads.

Executive Chef Gio Osso shares a swordfish recipe perfect for dinner tonight.

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They are chopping their way to championship glory! Previous winners of the Food Network’s hit series “Chopped” are competing for $50,000 and bragging rights! Amanda Freitag, one of the judges of “Chopped Champions”, joined Shawn via satellite to talk about this season!
>> shawn: they’re chopping their way to glory on the food network. competing for $50,000. joining us is top judge amanda fry freitag. >> this is getting more exciting each week. i’m excited to see who the final winner is. i know, but you don’t. >> shawn: there was a reality thing. it’s all in the can but we don’t know. five seasons of chops has occurred and it’s a battle of the best. explain the tournament. all the winners? >> it’s all the winners. so you have 16 contestants who are going to — who have no idea what it’s like to be chopped. only one person will become a champion again. so it’s really exciting. stakes are super high, the level of cooking is higher and as judges, we’re expecting so much more from these guys. we’ve seen what they can do. they’ve been in the kitchen already, so we want to see what they’re all about and made of. >> shawn: the pressure is high, especially cons

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Downtown at the Taft is teaming up with Gateway Community College for a special event at the Shubert Theater in New Haven.
community college foundation 13th annual hall of fame inductamion and reception is happening at the shubert theater on october 27th… and one of new haven’s fine restaurants… “downtown at the taft” is heavily involved.. i’m back with owners valerio capobianco and raffaele ormeggio….to tell us what their planning… welcome….e. downtown at the taft…is loca..ted right on college e street…etthis is a big event for gateway…tell us what you have planned.. p what are we making today? if you want this out recipe..just come to our st website. …and later in the l show whee’ll hear more about the honoree s at the gateway t community college cofoe undation’s un hall of fame induction… valerio and riraffaele thanks so much for being here. coming up next… the united way tells us about some of their thamazing programs and how you can take part in the dayke of caring when connecticut

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Jordan Carson, the F4CE of 4 rolls up her sleeves and gets to work in the kitchen – with some help – for women around the world.

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New subway face of 4 tailgate commercial.

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We’re cooking Italian Meringue Butter Cream Cupcakes in the kitchen with Karen Benjamin from The Creative Cupcake Company.
let’s head over to the kitchen n right now. hopefully lily has got her h composure back, she’s calmed down, although there are cupcakes in the kitchen. >> you are correct, sir. .first of all, we’ve had newport cooks in the kitchen before and b we’ve talked abouted different things, we made different things, but now we get to make cupcakes and you are going — why don’t you introduce yourself? >> i’m karen benjamin, i own the creative cupcake company. >> i hav e to say creative indeed. i’m goin g to come over here and there aree some amazing cupcakes that you have overhear. as a matter of fact, i’m going to steal one or two and bring them right over here soer we can see what the finished product is going to be. how do you make the frosting? >> these are made you’ll au’ of — [inaudible] we’ll be making a witch’s m hat. you might be making a witch’s hat later on and this one is a little mo

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Bring bubbles back to champagne, revive old cookies and keep cheese from drying out.

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Chef Bo Kline of Typhoon! Restaurant in Bend whips up a spicy ahi tuna salad.
restaurant of bend here on the chef’s table. finally, the night has come. chef and owner bo kline opened her first restaurant in portland, and she teaches each chef her delicious thai cuisine that’s spread across oregon and washington. tonight, she shows us how to whip up a thai ahi tuna salad. and all the others featured on the chef’s table, just go to our website on your screen. and if you’re on twitter follow us at chefs table bend for local foodie news and updates. ### we’ll be right back after this ### that’s all the time

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Jordan and Tommy heat up the kitchen!

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Italian Food… Italian Music and Entertainment… Rides… Fireworks! You can’t beat it! The San Gennaro Feast is back at the Silverton Casino September 14th through the 19th, so gather the family, or bring a date, and bring an empty stomach! Anthony Palmisano joined Shawn along with Nick, the owner of Taste Of Italy, and Emilio, Accordian player and ladies man to talk about the big event, and how you could even win a trip to Italy thanks to Silverton Casino!
having a little bit of everything- and next week…the valley turns into rome! italian food, entertainment, rides, and did we mention fireworks!? san gennaro feast is back next week..and here with more is anthony palmisano, owner of taste of italy nick bimonte, and emilio is hanging out with us..he’s on accordian! for those who don’t know, what is san gennaro all about? for those who don’t know, what is san gennaro all about? for those who don’t know, what is san gennaro all about? okay..italians and the food go hand in hand..what kind of mouthwater food can we expect? it’s now twice a year for the fifth year, creating plenty of jobs correct? what’s all this you have here? but there’s also entertainment, and music..emilio is evidence of that! but there’s also entertainment, and music..emilio is evidence of that! those who attend could possibly experience italy for real..thanks to the sil

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Dress up your chicken with these two recipes from the Village Tavern

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