cooking

On this episode of The Cooking Show, Farideh is in her home kitchen making Iranian grape leaves stuffed with a savory beef & rice filling.

Alan Delgado of Oxomoco and Xilonen in NYC is making enchiladas the way his mom taught him.

Farideh is making the Juicy Lucy, a Minneapolis-born cheeseburger that features melty cheese tucked inside the burger patty.

Karen Akunowicz, chef & owner of Fox & the Knife in Boston, makes a classic Italian-American comfort food: Baked Ziti.

Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on this takeout dish: Chinese-American restaurant-style egg rolls.

Nik Sharma is at home making dal makhani, a creamy lentil stew that comes together with help from some simple pantry ingredients.

Childhood friends Gil and Evan are the duo being Señor Sisig, a Filipino-inspired taco and burrito food truck that serves the Bay Area.

Farideh is back in her kitchen making a savory beef and pork ragu served with creamy polenta and an herb dressing, a perfect meal for a cold winter night.

Hawa Hassan, author of the new cookbook “In Bibi’s Kitchen,” is making beef suqaar, a bright, aromatic Somali beef stew.

Winston Miranda is the chef behind Saraba, the only Garifuna food truck in Los Angeles, and one of the only Garifuna restaurants in all of the US

Claire Saffitz, author of the cookbook “Dessert Person,” shows off her ultimate party snack recipe: pigs in a brioche blanket.

Co-owners of The Tyger speak about the unique challenges their business is facing during the pandemic and how they keep up the joy in their dining experience.