who better who better than our friend and hostess with the mostest Elizabeth High schol she's going to help us out she's got a new cookbook out it's called come on over and she's got a fix ahead Friday recipe that's perfect for weekend brunch first of all we love you oh my Lord Elizabeth I have that dress but I couldn't zip it I couldn't zip it up okay that's that's kind of funny because it's barely zipped it took two people to get me in this damn thing but um yeah so I'm I'm only going to keep
it on for just a few minutes trying to breathe here and get through this L you're the best hostess yeah and I'd like that you can make something ahead because often you feel like you got to make it and here they come they're coming in the door I'm gonna tell you something right now I I don't know where Lono Richie's kids were but that song easy like a Sunday morning is ridiculous because it's not I mean you're trying to get kids dressed you've got Sunday school or you got a soccer game you got s
omething you're looking for cleat or running around this we can make today and you can serve it on Sunday Saturday morning and and it's one less thing that you've got to do all right we have eggs and we're going to mix these up really well and then we're adding our milk this is actually half and half you could use milk but I just you know why not it's Sunday morning it's not for the lactose insensitive but that's okay exactly we've got a little salt we also have our sugar a little bit bit of van
illa and I'm G to tell you something vanilla is expensive but do not buy the imitation vanilla it's just a sad imitation all right I buy money don't get it I know it's hard it tast felt the same way because it just makes that much difference the flavor is incredible in real I'm going tell Henry to start cutting the coupons for something else you know exactly it's 10 times the price but you need it all right here we go we got our blueberries what I did I tossed a little bit of flour in with my bl
ueberri so that this doesn't turn purple that's going to coat our blueberries it's going to I'm telling you it's going to protect them we're going to put those right on in and now we have our French bread chunks it's got to be French bread is that like a baguette or something well I mean you could use a baguette any day old bread really is going to be great you know if you've got um french bread or an Italian loaf now I'm adding camon and then we have some cream cheese and you want to make sure
that it's room temperature I did cut it up into small pieces just so that it will kind of blend all right what are y'all laughing at we just you know are yall laughing at me we're laughing because of the amount of cream cheese you just P that bowl like we know that you're Southern by that bowl right there it's Sunday it's Sunday morning y'all a treat okay now here we go we take our our greased um pan 9 by3 casserole dish if you don't have one you need to get one um especially if you're going to
get my book come on over because literally every other recipe Falls for a 9 by 13 um and then we're just gonna um take this butter and did you notice my cute butter cow this is something else that everybody needs is a butter cow do we really need a butter cow we need one Elizabeth because then you can keep this room temperature butter is always at your disposal it's fan fastic telling you all right so here we go this is going to go right into our oven now if if you're actually making this recipe
though I mean obviously we're doing this for TV today but you're going to leave it in the refrigerator at least overnight so that's the great news we're gonna make it ahead and then look at this y oh show us Elizabeth have you ever oh my God beautiful how do and and how do you serve it how do you serve it up do a nice big spoonful and then it's going to go onto our plate you could do a little bit of powdered sugar sugar we got a rock and roll and we love you we love you too get Elizabeth's new
book come on over she says you can entertain anywhere at today.com shop this morning today nutritionist Joy Bower is whipping up a quick and easy frittata that's packed with veggies and flavor take it away Joy hey guys spring is in the air and it gives me the opportunity to feature two seasonal standouts first up artichokes artichokes are packed with fiber and they're also considered a Prebiotic which means it increases the good bacteria within our gut to aid in digestion next asparagus asparagu
s is an excellent source of vitamin K and folate and while they're very low in calories they are Mighty pot in the Nutrition department so taking these two superstars we are going to make the ultimate spring frittata when it comes to asparagus you're just going to snap off the tough outer stem and then cut your asparagus into one to 2 in pieces for this recipe I'm going to sauté them in small pieces so we get them nice and soft and now for the artichokes so for this recipe I'm going to use artic
hoke hearts and it's so simple I drained and rinsed them from the can and now I'm patting them dry you want to get them as dry as possible and I'll give it a rough chop so now that the veggies are prepped we are going to make the egg mixture so here I have eight large whole eggs mixed with four egg whites and here I have half a cup of a Greek yogurt or light sour cream I'm putting in two to four tablespoons of dill and a little bit of salt and a little bit of pepper and you're just going to mix
this up just until the yolks and the whites blend together and you can see I have little lumps of the Greek yogurt scattered throughout and that's okay because all of that is going to blend and melt when we bake it off in the oven now we're going to head over to the stove and sauté our vegetables I'm adding in my asparagus and I'm also adding in some onion so we sauté these vegetables for about 5 to 7 Minutes they'll start to soften up the onions will get slightly browned the great thing about f
atatas they're totally customizable it's really the ultimate kitchen sink meal now I'm going to toss in a little bit of garlic just stir it around for about 30 seconds and I'm ready to introduce my archo carts the skillet is screaming spring and my kitchen smells amazing I'm just going to spread out the veggies and I'm going to pour in our egg mixture and last but not least a little bit of cheese I'm using parmesan now I let it sit on the stove undisturbed just to let these outside edges slightl
y firm just a few minutes then I transfer it right into the oven set at 350 and bake it for about 20 minutes and that's all there is to it I like to add little puddles of pesto on top and then a drizzle of balsamic glaze it is the perfect meal to put spring in your step my goodness fantastic and it's we were just talking about it's such a great way to use up all kinds of veggies left over in the house things that are on their last leg yes be good on the side of that though some grits oo no sugar
grit no sugar just butter salt and lots of pepper all right Joy thank you so much for this recipe head to today.com [Music] [Applause] [Music] slfe [Music] [Applause] [Music] sh [Music] [Applause] [Music] I [Music] saying goes home is where the heart is but on this tasty Trends Tuesday home is where the art is the newest craze sweeping the inter internet is Garden fakas I mean look at these baked Beauties Garden for kash's popularity online has been credited to Massachusetts homebaker Terry ket
to who first shared the colorful Creations on her Instagram at Vineyard Baker they're so beautiful today we called in food and lifestyle expert Alejandra Ramos to teach us how to create these edible canvases and become our own van do at home do you get [Applause] it wait Alejandra I'm never inspired by cooking things and I am so inspired by this like I want to make this tonight I agree I mean it's so exciting and it's really simple to do because you could do it from scratch you can start with st
ore bought dough but it's all about creativity there's no wrong way to do it okay so and they look tricky but you're saying you have some sort of cheats that can help us right I promise it's super simple so I am going to show you a from scratch dough with using some flow some yeast a little bit of salt uh and then we're just using all sorts of fresh veggies basically raid your fridge go to the grocery store the farmers market get whatever inspires you inspires your kids um and bring it at home a
nd then you can play so if I have to really quickly if I can't like need can I go somewhere and buy something where I can pop it and it rolls out yes yes absolutely so you can buy the popping kind or you can buy the kind that comes Frozen you can even go to the pizza parlor and ask them for a pound of dough they'll sell that the pizza parlor pound of dough is a great trick because they know how to make their dough that's how you get the best dough it's delicious okay but not as good as your home
made not as good as home I do like doing homemade because this lets you control the flavors and you can go Savory sweet so I have some flour here a little bit of yeast a half2 cup of olive oil that enriches the dough makes it really rich and Luscious which is what you're not probably going to get from the pizza dough but once that uh once that mixes up you get a really nice dough going uh you let it rise for a little bit and then you spread it out on a cookie pan I also like to kind of stick my
fingers in there just make the little holes that's the traditional um like faka style and it also holds the olive oil and all the flavors and makes little nooks and crannies for the veggies and then you play like this is all about creativity think of the dough as an edible canvas and your paint is the fruits and veggies and spices and nuts that you use are there vegetables that work better than others or yeah so you want to avoid anything that's really like mushrooms if you use something like mu
shrooms you want to cook those down first because they they'll just kind of dry up and trible if you don't cook them down first um but honestly most things work really well one tip uh is if you use things like herbs like herbs look gorgeous in it but if you dip them in water before you add them even a little bit of uh lemon juice helps that just kind of keeps them looking prettier or longer one of my favorite things to use is the peel of a zucchini so you can just peel that off and now you have
this great neutral flavored uh thing it works as a stem you can use it in the Savory ones you can use it in the sweet ones Peppers look like natural flowers and a really smart thing to do is to pull out a cutting board that's like about the same size as your baking pan and you can lay out your your uh design here we only we could really talk about this all day we only have a couple minutes how long do you bake them for and then show us some of your your Creations awesome okay yes so you bake the
se for about 20 to 25 minutes in a 450 degree oven once it's all in there it looks gorgeous another little fun tip that I love to do is you can paint using things like turmeric or paprika and you can make you can kind of like paint the dough with it but here is a baked one that I did so that's a little garden oh this is you're an artist how Gorge and wait check this out so I actually did a little self-portrait over here it's like you are fre to col one of the others gorgeous that's amazing and t
hen you can go sweet so this is my dessert one you add some sugar cinnamon this say peaches and blackberries apricots this might be my favorite segment of the day right Alejandra we just we were so inspired by your creations I wish you were here I've got like six batches of Pion now that I need to sh thank you so much guys you've inspired us we think this could be so fun to do with the kids too thank you so much and for these recipes thank you head today.com slf food it's Friday spring it's fina
lly sprung and Justin Sylvester is here with me so let's keep this party going we got cocktails uh and here with a few delicious drinks is mixologist and influencer Tiffy ber hi Tiffany oh my gosh Tiffany we need some spring cocktails right finally some flowers are out we're ready to drink but we need fresh yeah what do you got that's the best part of spring fresh so we've got all these great ingredients that are in the market or in your little garden but we're starting here we got some fresh gi
nger muddling some Blackberry a little Rosemary some lemon your favorite uh clear Spirit um just giving you a little spring has sprung VI oh wait I love basil from the garden is right on top of it this is adorable so how do you do this you mix it all together in a juicer or no no you take your cocktail shaker or your mason jar whatever you're comfortable with muddle those fresh ingredients get a little sugar in there your favorite Agave honey and then toss your favorite SP this is really good an
d it's not sweet no and the ginger bite and I love that you can have Jin tequila or vodka this is vodka right no it's Jen oo so we're bringing this one in this is kind of my vibe I call it Boogie Wonderland those earthwind and fire fans know what I'm talking about it just makes you feel really good you know what feels good and you know what rhymes with Tiffany tequila tequila Tiffany so there's some tequila inside I've muddled some strawberri some fresh basil which gives us that great Aroma ther
e's a splash of grapefruit in there to give that good Citrus and by the way keep that metabolism going too there's a syrup inside that I'm creating with just the black I mean with those strawberry and the basil let them sit together and you know what I love about this one you can make it before your guests get there let it sit have them pour themselves it's kind of like a a a Paloma take this one more time do you agree I do agree with that with that um grapefruit inside but it's strawberry grape
fruit it's really delicious if you want to pinch some salt in there do it yeah I kind of do I do too yes yes yes yes all right let's get some pineapple this one is like one of my favorite I call it like a picnic spr cuz we're going to get on we're going to get outside we're going to have some picnic fun but when you're on a picnic you don't want to carry too much so a little bit of Pineapple of fresh lime squeeze that right into your glass or whatever you're drinking at the picnic and then remou
it's low ver it just doesn't go in martinis it just doesn't it it goes are you sure I've never I've never heard of verou it's just the only thing we have a drinking coach friends I'm here for you a little bit of remou hone the verou by itself is the hit going to say ver yes that white verou deserves some space not a lot of alcohol you just have a little bit of ABV in there spicy ginger beer there and you just sip on that wi ginger beer so what do you think the secret to a great cocktail is I'm
asking for a friend good ice you got to have some ice guys you just can't pour stuff in a glass you need ice to dilute do a little cooking make it cold but what's the difference between ice and good ice oh girl you don't want your ice to just be melting in there you need but I just mean can you get the ice from the freezer no yes but no Jenna we want big solid dense ice to melt slowly look at y' I feel like te J on like don't you have a budget you want to make sure you have good dense ice in the
re that way it dilute slowly um you want to boil your water before you make ice cubes cuz you don't want it to taste like the fridge you boil your water no I everyon in my in my ice cube tray on alkaline water your bottled water put that in your you are teaching me something on this Friday I really do I put Crystal Light mine so I can get the hydration there you go Crystal Light is hydrating oh my gosh thank you so much Tiffany for these recipes and more gotoday.com [Music] [Applause] [Music] [A
pplause] [Music] [Applause] [Music] here [Music] [Applause] [Music] he [Music] [Applause] [Music] [Applause] a [Music] Craig is finally here for this Edition ofing with cow I never get to see this and today we're making pistachio cake which is something my mom made for me as a kid it's light it's refreshing and it's perfect for spring take a look it's another edition of cooking with Cal what are we making today pistachio cake do you know what a pistachio is it's a nut they're yummy they're salty
and delicious is it going to be but is it going to be sweet yeah we're going to make a sweet cake don't worry so let's just put some regular cake mix into this okay all of it all of it we're going to add pistachio pudding just like jello only it's a pudding we need four eggs so get to [Music] Kracken gross that was [Music] classic wa so tell me when that's what TR okay tell me why stop stop stop stop I'm going to stop okay you want to stop all of it one cup SS up all right now let's mix this al
l together okay all right this is called a bunt pan this all right can I put this in the oven uhhuh you you're okay here yeah you got enough to keep you busy mhm [Music] okay all right while the cake is finishing in the oven should we make the frosting yes okay we're going to use a package of Dream Whip I don't really know what it is does that answer your question time it nice our second pack of spio [Music] [Applause] [Music] pudding you see these little peaks in here yes that's how we know it'
s [Music] done here we go so we're going to let this cool a little bit and then we'll flip it over and frost it all right so this is nice and cool now it's the Moment of Truth we're going to flip it over and see if it comes out right [Music] okay no it's not coming out let's try this [Music] try just rub it in there do you like it delici for these recipes and more head to today.com SL [Music] [Applause] [Music] [Applause] [Music] [Applause] oh [Music] [Music] [Applause] [Music] I [Music] [Applau
se] [Music] well Easter Sunday is right around the corner and this morning on today food we are baking a tasty treat that all your peeps are sure to love like that cookbook author and Foodie in New York blogger Valerie Lomas is here to show us how to make a pecan bunt cake perfect perfect for any celebration or pean the recipes from our newest cookbook life is what you bake it Val good morning thanks for being here thanks guys okay so you're you're making this bun cake is really flour first of a
ll what kind do we use and and how when we scoop it sometimes we over scoop exactly so we're using allpurpose flour and so the way that you scoop so that you get the right measurement and it's not too caked in there so you get a dense cake is you do what's called scoop and level so I've just got light fluffy I'm back in home e what happens if you use too much flour it'll be dense so I'm just you know using a straight edge to level it I'm using an angled spatula but you can use a butter knife eve
n so we need three cups of FL you guys want to try one sure yeah and so I'm also going to add some salt and baking powder okay yeah good that's some good scooping got it and a quick learner right and once we've got our three cups of flour and our dry ingredients we'll just squs them together so that it will help the cake come together more easily so I've got some softened butter and we're going to add a cup and a half of brown sugar so with brown sugar it's like the opposite of the scooping leve
l it's the like pack it in pack it in as much as you can get in there exact there you go yes brown sugar I can do yes C oatmeal fans in my house yes so that in perfect you can go ahead and put them yes give it a whisk you're so glossy out trying to help I look I love having help although with this cake it's so simple it comes together so easily you don't need the whole fam to help but it's nice you know for Easter so we're going to go ahead and get this going we're going to cream our butter and
sugar for about 4 minutes how do you know it's done like what you what are you looking for right we're looking for light and fluffy okay so while that's going we can go ahead and add our eggs so we're just going to add our eggs one at a time and by adding them one at a time what that's going to do is it's going to make it so we're not adding too much liquid all at once and our batter just has a chance to what's the trick to adding the dry ingredients all at once right the the trick is to turn of
f the mixer so it doesn't get everywhere but yeah so um we can go ahead and um we need to add the rest of our eggs but we'll uh slowly we'll pretend we want have we won't have any left so we've got some toasted pecans and what I'm going to do I'm going Toc yes I I I'm from Louisiana I say and I'm just going to roughly chop them cuz I like when you bite into the cake you have like a nice big bite exactly and because they're toasted you get that Umami flavor that balances out the sweetness what go
es in this so we're adding our pecans we've got our crushed pineapple that's going to make this really moist and I've got some golden raisins do you want to help me maybe all together I'll start mixing this and yeah you might need a little bit of elbow grease but oh so this is like a real this is a heavy batter I mean not heavy but like pound it's a cousin to a pound cake are you going are you going to grease the pan with a bun pan you must free and flour it right and then bake it at 325 hour 15
go ahead the moment of truth and you can cut a slice and give it and how is it well I mean hello iici you know I like this it's not what I expected because there's so many different ingredients in it it's a bcan bun cake but with everything else a raisins it's just there's a lot going on here it's great I love this this review of yours just it really surprised thank you so much you know it's so moist in the middle can you put in the refrigerator if you have like that's a big bun cake it is but
it because it's so moist it'll be good for days all right really this is a cup of coffee so much for be sure to check out her cookbook and for these recipes and more head to today.com we are back with superfood Friday today nutritionist Joy Bower firing up the grill to make a chicken Caesar salad good morning Joy excited for this hey good morning guys I have been dying to try this recipe and then earlier this week all my best friends from high school came over for a postco reunion and we devoure
d this actually I have to give a shout out to taeny high school in Rockland County my Elma ma all right so we're going toed it for you all so how do we get started that's right um so basically I have here two Roma Hearts it's the easiest thing ever and you're going to slice Thum keeping the root intact so I'm going to show you because when you keep the root intact it's going to help the leaves to stay together when you grill so let me hold this up and show you what I've done here just like this
and now I lay them out and what I'm also going to do I have a large chicken breast that I butterflied because I want the chicken to cook at the same time that my lettuce will Grill and all I do is I'm mising I mxed both sides and then I add a little bit of salt over the top and a little bit of ground black pepper it's as easy as this now normally I would flip them over and I would do exactly the same thing to the other side and I'm going to take you over to my grill because I put it on the grill
just for about three minutes that's it and you're going to see what they look like 3 minutes oh I'm so sorry 3 minutes per side minutes quick unless you want to have chicken tartar so this is beautiful and charred right over here you want to be careful I have long tongs to take off the lettuce because you want again you want them to stay intact cuz this is all about presentation you can see the Smokey charred goodness that is on these lettuce leaves and I'm taking my chicken I'll put it over he
re so simple I know it looks so good Joy that's the best part so and then how do you assemble so I cut up some chicken already so I'm going to place this Chen over here and I'm going to pull over hold on I got all my I'm trying and so now all I'm going to do is really put my chicken that I sliced up right over here and of course we need some so impressed with grated Parmesan and can you serve this room temperature Joie you could serve it room temperature you could serve it warm instead of the kb
by croutons what I like to do is I toast some pecans it ay epic Crunch and then you can really use any light Caesar dressing that you have on hand or um I'm going to put a recipe up as well for one that I make with avocado and so this serves too but the cool part about this is you could scale it up or you can scale it or you can scale it over here Joy that looks fantastic the day another home run thank you Joy good byee for this recipe head to today.com food our friend Anthony Scot of Fresco by
Scot restaurant which is one of the best in New York City has two salads that we want to eat for love love we love you I I love you guys you know we all F of my family and it's just terrific and is your restaurant doing great New York is doing absolutely wonderful Fresco bcot is rocking in in Midtown Manhattan all right so we're going to start with steak yes so there's two aspects of the steak again the whole idea about this is you're outside you're not you don't have to go back in your family's
out there stay out outside okay got it Roma lettuce Roma cut it in whatever size you want to get it in are you going to grill the lettuce exactly right so know this is you you're going you're going to Olive Oil thisch you're going to do exactly right and it's got that the the the taste of the CH it not wilty no it w sorry it won't be wilty it's watch and then you just leave it there for a couple of minutes It'll have that look and it'll be just like what this is going to be and it's crunchy and
delicious no more no less just season it keep it keep it nice and crunchy all right so then the steak tastes like steak is then the steak right it does then the steak what I want you to do is you're going to Salt and Pepper just before you use it my suggestion is to really do it take it out 20 minutes before you're going to you want kind of room are you salt and pepper very simple fine yeah it's fine we could do it on this side now all right and then you want 11:00 and 1:00 11:00 11:00 and 1:00
and that will give you that Grill Mark that you're looking for that's Square 11:00 1:00 okay so we grill we grilled our legs build it off and now you want it to look like a restaurant right so there things that you want to do this is all of this is not yeah no thank you yeah also but it could be for the chef too just so you know that yeah so you're squaring this off you're making it look clean beautiful and then the sizing of what you want to do for the steak is thin just like that or it could
be thinner you know it's your choice but it it gives you that mouth feel that you need yes okay and then we're dressing it this exactly we Dr get a Cesar salad you're going to get a Caesar salad you could St bought this I'm going to add a little parmesan cheese and my real trick to this is adding just a little bit of fresh lemon to your store bought Caesar salad okay yes wait what crons you just add lemon and it makes it taste it right up I love croutons do you make your own or do you buy them I
make my own I'm going to take this with you're right I'm going to take this back my God okay next so here let's do it we're considering at Fresco bisato a summer salad in that summer salad you're going to have components like you always have Roma lettuce every time you're having salad this is if you want to try that that's Lola lettuce it mimics Roma it gives you a color which it makes it pretty I love that what it called Lola Lola lol lol l a okay so you're going to add all your summer vegetab
les in here zucchini squash cucumbers those are uncooked zucchin always uncooked okay and then after this is all done we're adding strawberries it's going to strawberry vinegret strawberry vinegret wait pass that baby if you can't get strawberry vinegret you could still buy you could find raspberry vinegret and it mic the same thing fresh strawberries mixing together that's what it looks like look at this look how it looks like outside have fun Sho stop going ins going away sum's going away real
Quick's going away what we're doing a we're let go slow it is August slow can we talk about something new what what I have a new restaurant opening wait whato restaurant in Nashville Tennessee Anthony's popping up in Nashville when's it happening if you're in Nashville November 2022 2022 can I go for my birthday please I'm in all right to get these recipes go today.com [Music] slfo [Music] [Applause] [Music] [Music] [Applause] [Music] he [Music] [Music] [Applause] [Music] I [Music] [Applause] [
Music] this week today nutritionist Joy Bowers is putting a spin in on salad dressing and by the way folks congratulations Joy Bower superfood Friday just won two taste Awards awards for best filmed at home episodes or film and best health and fitness program filmer documentary it's an award-winning second congratulations to tell you that Ian now thinks he's Steven fiber by the way we should point out this is a family affair this morning because Joy son Cole Cole is helping us out what's up Cole
hi you know you know what's really funny guys Cole can't stand up because I'm so short that he's at stand up oh wow oh that's thank you for yeah lean back down let's start with Chipotle tahini Cole what you got okay so we're going to do three different dressings that will take your salad in unique flavor directions and I think you're going to love these so the first the first thing I'm doing here is I'm adding 1/4 cup of Tahini paste which is basically ground sesame seeds it has a mutual I mean
it has a mellow mouthwatering flavor but as mellow as it is act in the Nutrition department colle is add the star of the show which is the Chipotle peppers yeah in three they come in the can and you can either keep the heat light and then just add the Adobo sauce or you could do one pepper which Cole just added in for nice heat or oh you're going for I'm going for two if you go for two I mean we're talking bring tears to your eyes heat but we love that I'm going to add a little bit of lime juic
e okay extra virgin olive oil a little bit of garlic and coal you put in a pinch of the salt over there try it then some water and guys you blend this up Cole you be the taste tester this is the tahini over here and it is so so creamy can you see how creamy that is look at that looks good really nice go for it adjective describe what you're tasting all right that's earthy oh getting fiery and fiery you trained this palette well joy yes I love it all right Joy you're just talking about Green Godd
ess dressing I I get it and I love it I have no idea what's in it so I really wanted to master a Green Goddess that had that unique addictive flavor but was also super light and easy to make so you could be heavy-handed with it because we don't like to salad dressing so the first thing I did for the creaminess is I'm adding in one ripe avocado and obviously it's going to give it an earthy flavor it's going to give it tons of heart healthy fat now we have all that basil fresh basil and then to cu
t some Corners over here when it comes to the spices instead of adding a lot of fresh and again this is just because I wanted it to be licky split cool what do we have here I think we got garlic onion is that salt and pepper pepper and then a little bit of lime juice why don't you go in for a taste a little bit of oh this is we have lime juice and we have a little bit of um what is this over here we oh apple cider vinegar that's of extra virgin olive oil this Blends up that what are our adjectiv
es over here I had to break out the thesaurus for this one that quite herbaceous oh herbaceous herbaceous like over here you go in the lemon vinegret now the lemon vinegret is really nice because this is so easy pey it gives it that bright citrusy pop and it's good for any kind of salad that you have and the best part is it takes a minute to make this is lemon juice okay we've got a little bit of extra virgin olive oil I'm putting in rice vinegar Colo for The Taste lemon zest to Bolden up that l
emon a little mustard and then some salt and pepper and guys I'm telling you you whisk this up you'll feel like you're in a restaurant W that's an award-winning show right there right there Cole give us an adjective for that one give us one more adjective oh Cole says Zippy Zippy that is Joy Cole thank you both for these recipes it's today.com food all right this morning on today food we are answering the age-old summer party question what can I bring well today contributor Elizabeth High School
has two delicious summer salad recipes and no pressure Elizabeth but there are three Yankees eating your food we need them to be in good health I hope this is good and tasty they're cute they're cute they're cute honey they want ribs I don't know be want this you're here on salad day sorry we told them to stay away from the drinks though a heavy pour absolutely so I mean y'all know it's hot as the hinges of Hill in the South right now and nobody wants to be sweating in the kitchen so we're goin
g to do these great easy salads that we can pull together quickly all right so now I'm you yes never shaved a I still don't like you with no she is wonderful so here we go take off the ends here very good Snappy and then we're going to shave it just like this oh okay careful look at you okay Daddy okay Daddy you got it yeah okay keep going so now we go in here now with ouring it you're making and then with our finel oh on I had such high hopes all right let's move on over let's move to the finne
l then yeah now if you don't love oh you're better at that if you don't love fennel you can always use celery that's a great um a great option we're going to put that in there and then we're going to start making our dressing so fast for us okay yes keep going all right we're so we've got a little bit of honey we've got some Dijon we also have got some lemon juice and then we're going to slowly drizzle the oil in here oil I KN I was W I was waiting Yan pause for Yankees reaction okay what do doi
ng how do you what do you think delicious you know and that's the thing I mean really God forg we need to drink that's not fair they're drinking and I want to drink I know but they got a game when's the next game so these tonight they're going to be mad I'm going to be the re they get no they got drunk on The Today Show please win or we're going to have Angry Yankees fans okay so now we're going to my it is a peach and appol Margarita we love a okay this is beautiful now what we so now what we d
o is we're going to add pine nuts we're adding pine nuts we're adding par we're going to add that vinegret that I just made let's get the vinegret in there dump it in yes and theel too the whole thing and then yes and then I want you to yeah and then you're going to toss what about these they're all right now this salad is one of my favorite things it's everything from the market yeah that's it yeah that's tast we'll just move on we don't have time for all that so we gotta keep it C right so her
e we are this is Farmers Market salad the deal is if it grows together it goes together okay what does that mean so we have well because corn peaches oh oh oh okay got it if you see it at a farmers market it's all going to go together so it doesn't matter you can put anything you love in there now this is my favorite trick so when you got you've got all these little Tomatoes I see this so we're going to put this on top and then you just cut that's that's a hack right so then we're going to add t
his in life and then I've got smoked chicken now listen you can just go to your local barbecue stand pick up some smoked chicken or I mean you can you can smoke your own um I think that's legal in y'all's State now is it yeah yeah I thought not in Mississippi all right so let's work on our vinegarette no yeah not in Mississippi not yet not ever probably all right so let's go ahead and add some lemon juice to this lemon juice and then we've got balsamic we're going to throw in two cloves of garli
c just hole like that uhhuh because we're going to blend it and then a little bit of zest which we love a zester and what's this and the parmesan is going to go in it's a Parmesan vinegret what's the drink Elizabeth the drink is a peach an apparal Margarita yes fantastic I mean is it not one of the best things you've ever put in your mouth Yanke like it we're out of time we out of time Italy you enjoy delicious yes amazing thank you very much I'm going to need this recipe they all they're fueled
up and liquored the game up for the game thanks Elizabeth you'd have it no other way if you want to get your hands on these recipes go today.com food thank you again Yankees for all your hard work and hope you enjoyed that [Music] meal [Music] [Applause] [Music] oh [Music] [Applause] [Music] n [Applause] [Music] [Applause] [Music] n [Music] Kevin good morning what's up SV how you doing this is one of my absolute favorite dishes I would have thought I could never make it at home it's like a Thai
peanut pasta dish PE pea pasta is Fusion dish it's really easy to make I promise you now I've been watching you cook you know recently so go ahead and just go all right so what we're going to do first is we have to string these sugar snap potatoes peas so we're going to do this right here and then just peel it because you see the string rning out we have to devain it yes devain it kind of like shrimp okay but do this is that one done this one is already done let's try this one right here but wh
y am I taking the string out I would because it's hard to chew afterwards oh okay all right all oh don't go all the way through I should have okay okay so just cut let's waste all our time here cuz everyone else at home knows how to do this okay everyone all right so we're going to add in our peas here yeah we're going to get this going a little bit hotter and we're going to sauté this good good good you're doing does the string go all the way down it should it should go all the way down May abo
ut a quarter of the way down it's okay don't feel it sorry sorry okay so we're sating that going salate this for about 2 to three minutes add in our shrimp now these are PE these look peeled these are peeled and andain they got look at you you're a pro already see put some respect on your name people need to know put some respect on your name she knows what she's doing over here go ahead go ahead and move it move it around that hot no okay just move it around sa this for about 2 or 3 minutes now
ideally this would be cooked and we're going to take this out of the skillet to rest we're going to put that into that bowl don't do it right now camera not ready all right now just imagine we've done that pretend and now making the sauce really easy we're going to add in some coconut milk oh why you choose coconut milk for the flavor or it's lighter or flavor lighter plus it's um compliments the curry very well well so add in some curry paste okay Curry P some red curry paste am going stir thi
s all up and stir this up and then you're going to add in some natural peanut butter just get the natural peanut butter with the oil not the kind with all the sugar and the jelly in it even stiring all up watch out Stir It Up okay to get the peanut butter please don't launch this just like Jenna did hers I know I know oh you were watching that I saw that I watched it see look at you at this and so all we're going to do is we're going to get this down into a nice pce now here is a little hack we'
re going to add in some carrots right okay now if you don't know how to Juliana carrot look at this a peeler look at this all you do is go oops wrong way just like this and it creates these long it's like the lazy woman's peeler I love that it's everybody's peel look at that julan oh yeah I need one of those okay how the shrimp why is everything oh Lord I know I know have it look it's a work in progress yeah let's move on from the carrot on that okay we go all right now moving on down here now p
asta takes about six minutes to cook this is some whole wheat pasta you can use some fetuccini if you want to really good okay we're going to add in our pasta here and then our cooked shrimp and peas how good is that there you go super simple look how vibrant that is kids will love this dish it's not too spicy now if you're like me you probably wanted to reserve some of this shrimp so you can make a salad for your meal this is going to be aasan inspired salad y'all really simple dressing just go
t some Greek yogurt here to cut the mayonnaise you can do absolutely some oil go put that hot sauce in there hot sauce I like to use Frank taste good y'all what's this and some lemon yes right it does have a little stir that up it's a little bite too it's a little bite I love the lemon is this the dressing yes that's the dressing and then you're going to chop up cucumber a tomato why are you laughing she's doing so well y isn't it is she doing well you know she has her own podcast no oh it's a s
how I'm sorry we're so preppy you so proud of you we're going to all right add in M tomatoes cucumbers chopped up some avocado okay I think that is done oh Lord turn that off it's still going can I just turn it off I yeah you can turn it off oh boy okay that's going to be her lunch yeah yeah keep going keep going okay and then we're going to add in just just a little bit of water for the consistency of this dressing add dressing really good really and super simple right this stuff that's already
in your pantry we're going to add in some avocado I love avocado what about some onion too a little bit of bite you know a little bit of breath in there and then we had some left over shrimp that I just used just a little bit you know it's a little bit of breath thing that's what I call it what do you call what huh bre a little bit of you know for you know for each recipe if your breath doesn't smell a little bit bad well yeah not right's not right all right get some of that that dressing is so
good okay we're out of time Kevin you're awesome look at my tossing technique look at you look at that she is a pro that's [Music] amazing [Applause] [Music] [Music] oh [Music] [Applause] [Music] he [Music] je beu Thomas has worked all around the world for athletes and celebrities like Patrick Dempsey and this morning he's going to show us some nutritious and delicious recipes family's going to love they're quick they're easy to make beu good to see you good morning great to see you thank you i
t's already smelling good and what are we making this morning all right we've got this beautiful warm fall color Biryani rice salad to begin with which is like a mixture of all these things and to start with we got some mustard seeds the same mustard seeds that you would make U mustard out of the stuff we put on Burgers you toast them up in some oil yeah I to them up I've got some onions to go with here all right and the idea here is to get these sauteed a little bit the mustards start to pop an
d then we've got some fruits and nuts and one of my favorites is apricots cuz one I'm from Colorado so it kind of brings out the whole Rocky Mountain the west and then you add I've got some cashew some apricot dried apricot raisins and chickpeas looks like chickpeas you put all that in there until the cashews start to toast a little bit the raisins plump up this is what we're heading for and magically it looks like this look at that this is exactly how my home kitchen looks yeah exactly it just
happens just like that yeah and then we've got the toasted stuff and you can add a little bit of curry powder what do you think about curry powder I love curry powder all right so little curry powder okay at home if you want cinnamon cumin whatever you like now what is this a special kind of rice this is a basmati rice which is the the Indian long grain rice I love that right long grain rice I like it and then uh the tasting party is going mm that's a good sign okay thumbs up this is a great way
to use up all the you know if you have leftover rice but you bring a bunch of fruits nuts everything toast it rice goes in there cooked rice and then I'm pushing you down the line time is short okay and our particular flare for this one is we're going to grill some peaches some fruit we got butternut squash I'm going to put some lemons on here okay are we grilling all these things yeah let's throw the big things on here I'll do it and what do these look like jalapeno peppers okra oh okra okra o
kra and you can brush we have a little brush here we can do some coconut oil okay and you can of course do butter if you want but coconut oil we can get this going keeps everything vegan we got a lot of vegan families now yes look at that that becomes this and then this you can sprinkle some of that on here and add it add it you like how are the flavors guys so yummy salad dressing out of control you know what this is like energy food too you got your nuts your rice your beans like so healthy ex
actly okay we've got another salad which is a mixed corn salad so that's going and then over here I'll take a bite while we you get me ready for this we're going to do this sauce if you've been um beaches along Mexico beaches along India grilled corn and corn lote is Big everywhere okay all right for a green sauce start with spinach we got some mint leaves we got some fresh cilantro some jalapeno some ginger all that goes in there blend that up blend that and you get this beautiful green sauce o
h yeah okay I just don't like when things burn okay I mean I know since when he said you're right okay grilled corn grilled corn this would have come off of our grill right there it's nice and charred and then to cut the kernels off you can do it on the board or look at that you can put on a bowl it falls right into the bowl okay yum then we've got this beautiful grilled corn just magically showed up here yes it did gorgeous and then we're going to add some spices here I'm going to sprinkle some
in just add them in there actually let's just put them all in yeah just dump it in there cuz we're almost out of time all right and we'll put the whole recipe online that goes in stirred up show the final result there a great salsa you like itac's that we're going to put some crunchy stuff on there yeah what's the crunchy stuff crunchy's Indian snack mix it's a Sev oh I'm going to it's good you've done it again all right we got sauces recipes are online we're out of time here to check out your
local news a little kick to it a I'm a morning person I love the morning and I love sharing that Joy with our audience you make a choice to spend time with us and that's very [Music] special join Hoda Cy for season 3 of her podcast making space listen [Music] now I mean I don't don't even know how fortunate I am to be joined by not one Master Chef but two Master Chefs here in the kitchen first it's celebrity chef Jeffrey zakaran he's the host of the new Food Network show big restaurant bed and o
f course Savannah who has her own cooking show called don't eat that you will get stop it no don't eat that unless you have Pepa I want you to support me on my cooking Journey like like G does unless a bathroom is nearby stop anyway Jeffrey we're so happy you're here are you happy to be among the of a chef I I love the show what you're doing and it's really incredible cuz it's really hard to teach someone like without like getting in there like I know but the only way to learn is to actually do
you think she could do um could cook this absolutely you ready we're going to do a spring mushroom pasta okay so be careful that pointing a knife at me don't gesticulate with that's first okay slice slice I'm going to put some shallots in here with garlic okay it's a very simp pasta and I'm making it real time what do I have first pasta is down in the water and it's very salted so when you want to Salt pasta you want the water should taste like the ocean remember very good okay okay water should
taste I'm going to move a little closer to the mushrooms are going in here can I help you je put those in here so our mushrooms shallot garlic very simple let them soften you don't have to be just leave it there medium how my slicing fantastic oh be Savannah so you want to make sure that they're evenly sliced so they cook and they look like this I would eat that alone okay so we're going to add to this some white wine go and a little bit of with white wine pasta water okay not all of bit just a
little bit why a pasta water because pasta water has all the starch from the pasta and guess what it helps you know that silky yeah that silky past you get at a restaurant you don't know why is it so silky it's not like that and that's why so we're going to reduce it not quite yet because we don't want those to go Brown so these are peas you could do frozen peas or fresh peas if fresh you could blanch them for a second but honestly take right out of the right out of the freezer it's fine just p
ut them in okay we have a pasta right here boiling salted water this is the sauce and people don't understand so the pasta next to the sauce and all we do is we take the tongs we don't throw I let me just guess and and I'm not a Master Chef but this is Al Dente Al Dente to the bite to the bite so it's about a minute away from being fully cooked and we're going to put it in here just finish it beautiful in here and that's how you fit every pasta that you have in a restaurant that you like is this
how done yes it must so just going to give it a little toss give can you do a little toss care you know how to do it oh okay wa that's beautiful okay sorry y'all gosh it's all right it's s oh no sorry I'm going to fix it watch this see this I'm not going to take it off the pasta just like this 1 2 3 four you need comes the peas then comes I didn't mean to make such a m it's okay A little cheese a little cheese and because it's a little dry and we're missing some yeah we're going to add a little
bit more pasta water watch this just like this see you even spill a little and you're master chea and then at the very end some chili I love chili very finely minced chili and we're ready to go we're going to add a little basil to it all right and you're going to come over here and taste your knife skills are excellent well thank you so much we're going to Shi that's what that's called and there you have it we are done a beautiful spring pasta be careful spr you try to flip it let's see you I w
ant to see what you're doing is you're not you're really not flipping you're really just folding so you just very small very small okay why are you giving her tips okay go flip there you go much better excellent wow thank you I've learned so much I'm actually going to say that was great come on I'm going to make it rain some peino romano and this would you like a bite yeah I would go yum that looks delicious what kind of pasta do you use uh fetuccini uh a flat pasta tagel do you feel like you ha
ve to make your pasta or no you don't uh you can make it but you really don't have to make pasta okay well don't eat it you have to read this text for this recipe and more go today.com [Music] [Applause] food [Applause] [Music] [Applause] [Music] oh [Music] [Applause] [Music] oh [Applause] [Music] it's make aead Monday and today goes green this week this these recipes will bring you down to earth here to help us Veg Out is Chef and owner of pig Beach Matt Abdu Matt good morning good morning guys
it's so great to see even though it's still digital but it's see but we see you that's all that matters and I am so excited because I am obsessed with carrot ginger soup and I bet your recipe is just like one of the best well I I truly hope so but I mean I'm sure Cal is also going to be able to give me a run for my money very very his culinary Adventures but this carrot soup is really it's just absolutely delicious and believe it or not you could actually make this recipe using all the scraps f
rom any of the soup or carrots that you might be using for other recipes peeling them save the scraps any or tops or carrots that might be you know almost getting to the point in the refrigerator where they're about to uh go away and since it's Earth Day we really want to be able to uh just try to find a way of not wasting as much kind of across the board and that shouldn't just be an Earth Day thing that should be a year round thing um so anyway in my pot over here we're starting off we have so
me carrots that have just been sliced up we started off with a little bit of vegetable oil and some ginger garlic and white onions and we just put it in our sliced carrots we're just going to kind of cook them all until they get a little bit and soft and then to that we're going to add some vegetable broth now this could also be just plain old water we're going to add our vegetable broth just to cover it we're going to bring that up to a simmer and then we're going to add in a little bit of appl
e cider vinegar that acid really kind of gives this car a nice big pop with that Ginger brings it all alive with some flavor and then last but not least we need a little bit of salt and pepper that are going to go right into that pot so we're going to bring this up to a simmer and we're going to cook it for about a half 20 minutes to a half an hour or so until those carrots are nice and tender and then they're going to go into our blender oh once they're all nice and tender and you're going to e
nd up with this beautiful creamy carrot ginger soup now carrots and ginger are like a match made in heaven they go so well together and that flavor of that Ginger really brightens up those carrots and make an incredible soup and Matt it would seem to me that this this is a soup that could be served either hot or cold absolutely why not it could be sort of in that sort of like uh know gachu s style soup cold or or hot will be absolutely delicious but another thing that we're going to use up with
our carrots that people throw away all the time and has so much flavor we're going to make a Carrot Top pesto together and believe it or not these Carrot Tops they have so much flavor guys they have that nice bright green sort of herbaceous flavor to them but they also still taste like carrots so in order to make our carrot pesto what we're going to do is I've taken the liberty of grabbing The Carrot Tops you can see right here okay push this out the way and that's a crazy question but what if y
ou don't have the Carrot Tops can you use other things or that is a great question if you don't have Carrot Tops you can will absolutely make a delicious pesto regardless this recipe for pesto will work pretty much across the board sub Out The Carrot Tops for Basil and you still have like that traditional basil pesto ready to go um but the the two key tricks that I love doing when making this pesto is first I love to blanch my herbs first what that's going to do is it's going to really help set
that nice beautiful green color and keep them really vibrant throughout the the processing part hey mat quickly could you tell people what blanching is absolutely so blanching is basically taking any sort of vegetable bringing a pot of salted boil water to a boil and then taking that vegetable and putting it into that boiling water to cook it for about 30 seconds or so to either soften it or set those bright green colors when you're blanching herbs anything that's green it's really going to help
make those green colors really pop and come alive within the cooking process to keep that nice bright green color nice cool hopefully like the color of my shirt so we have our so we have our blanched uh parsley our blanched Carrot Tops our blanched spinach and that's all going to go into a pot with a little bit of salt and chili flakes into our blender excuse me one clove of garlic now this is the part if you like a lot of garlic you can add a little bit more but at one clove believe it or not
raw garlic is going to be quite a bit I have some toasted pine nuts they're going to go right into our blender and last but not least stuck in there is our olive oil so we're going to put all this into our blender M and we're going to put our lid on it and a great tip guys when you're you're puring any sort of green herbs like that if you want to keep them nice and bright green put an ice cube in there believe it or not the Ice Cube keep those green colors nice and cold because the enemy to keep
ing Anything Green is heat and if it gets too hot because of blending too long it might turn that army green color which we don't want so ice cube in your blender is going to do two things oh yeah it's going to keep it nice and bright green it's also going to help emulsify the pesto so we're going to put it all on our blender and just kind of blend it up real quick you get the point and then when it comes time it gets all nice and creamy smooth we're just going to take our last little bit of Par
mesan cheese and we're just going to fold it into this looks amazing mying Matt we've got to go unfortunately but you've got also on our website some great recipes for what you can do with leftover broccoli and cauliflower as well yum absolutely don't waste anything guys use it all up it is super delicious don't waste to the thing of it I'm soome all right Matt thank you so much cool all right coming up great seeing you happy earthday happy Earth thanks so much Matt in this morning's make ahead
Monday we have a double header packed with spring veggies so here to help is host of food Network's worst Cooks in America our friend Chef an Burell an good morning good morning thank you guys so much for having me and Happy Spring Happy Spring I love this CU I love stew I love making stew but I mean in this time of year I feel like it's kind of off limits but you're changing the game here well I mean I always love a veggie anytime and the more I can get the the beautiful green spring colors tha
t's what's what I'm talking about so I have a bunch of veggies I have sugar snap peas I have asparagus I have zucchini and escaro I have some spring onions that I'm sautéing in my pan and um my veggies I have blanched in salted boiling water and then I am letting them chill out in salty ice water and then I have a little spring onions that I'm starting to sauté in My Pan I'm adding to that some some new potatoes some red Bliss potatoes that have been um boiled as well we're just going to get thi
s all sauteed together so we get the potatoes in there and then we start adding the veggies why do you like the veggies before instead of just sautéing them with everything so I blanch and shock them to get them cooked through and then you shock them to stop the cooking and set that beautiful green color and um so then when we sauté in the pan it's really just about bringing everything together I know you got some I love asparagus but but could you use any grouping of green veggies you wanted an
ything you want if you don't like asparagus skip it if you're not a sugar snap pea fan you can skip those too if you want to use English peas those work just as well um so I have some zucchini that I'm throwing in there the zucchini I'm just throwing in I have not blanched and shock that um and we just got everybody sauteed together right and then we finish it with a little bit of escroll and throw in a little bit of chicken stock just to get everybody to come together there we go all right we g
ive it a little sprinkle of salt and just for fun a little crushed red pepper I like a little Spice in there and then we finished the whole thing with just a little bit of butter and parmesan cheese that it kind of helps hold everybody together it's almost like a warm cooked salad yes exactly and this goes this is great for things with like grilled chicken or roasted chicken or you want if you've got leftovers and you could you say you can turn it into a frittata so I that's exactly what I did I
took my leftover spring veggies toew and I just uh beat up about six eggs and uh about a half a cup of Parmesan cheese um I got that all in a pan finished it in the oven and then topped it with a little uh salad and some some bread and like the whole thing then is like it could be just a beautiful spring side dish or it could be a lovely brunch or like you know or derv that kind of thing and that's great at room temperature oh wow what's the secret to to the frittata not getting the bottom too
brown but making sure the top Cooks how I've always had trouble so right I know it's like you started on this stove and when you see the eggs start to cook and sort of hold their shape I just toss the whole pan right in the oven so about 350° for about 15 minutes just till the eggs are cooked through and voila there you go boom so good I want I just want it I want food back thank you so much that looks delicious well thank you guys so much for having me and don't forget to turn in tune in to wor
st Cooks on Sunday nights at 9 o'clock absolutely on the Food Network and of course for these recipes and more head to today.com food and we'll be right back [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] he [Music] [Music] I [Music] W 1 [Music] [Applause] [Music] [Applause] [Music] [Music] he it is time for tasty Trends Tuesday and today's Trend eating less meat even if it's just one night a week a lot of families are trying to help the Earth by choosing a more eco-friendly op
tion okay but we didn't want just any meatless meal on our show so we called up Stephan oaki he's the chef behind one of the hottest restaurants in New York City I've been it's delish resora and we asked him to make us something wonderful hey Stephano Stephan hi guys I'm excited to be here how you doing Stephano we like that little snap yeah you're making us feel like happy just showing up that's because because when like Luca's around so like the only way to get him out of a complete rage is to
dance with him so after we're done with the segment I'm going to go dance with a little bit and it's gonna be great well and L yeah your two-year-old son and you've been making cooking classes with him cooking videos yep y he he he actually loves it we can hear him we hope he makes a cameo there is LCA what does he like to cook uh um he like he just loves to eat really but uh yeah he loves to Salt things it's fantastic I we're up to a good start you know that's pretty cool all right so yelling
at me right now for those of of us who haven't had the privilege of eating at your restaurant you're about to make us something delicious tell us what you're going to make okay so we always do a seasonly noi and it's for brunch we're going to do a Pei here um and we're what I've done is I'm just going to take over real quick if if you don't mind what I've done is just taken uh potatoes and you always want to have potatoes that are a little bit older low and moisture cuz the idea is to get the mo
isture out uh when you're making the Yi so you can add less flour so what I do is I bake the potatoes off and you see the steam that's escaping you to cut them in half right away okay and then you're going to send them through a ricer I have this rer that I've had in my family for years from Italy and I I just I can't get away from it great um and it actually just goes onto a wooden cutting board and then I take some you know those frozen peas that you have that you use to you know I mean if you
got a headache or like every sprs their ankle yeah exactly um so just use one of those if if you if you have Frozen fresh bees inside the the fridge what I did is I took like this really beautiful orange egg yolk I don't know if you guys can see that but it's like dark dark orange we get beautiful eggs here um from upstate New York and I actually add them to the uh to the peas just take an immersion blender and then you just blend the two together okay and then what I've done is I've put off to
the side um some of the uh some of the p and that's going to actually get added right inside of the ah potato right so you're going to have like the basis of PE of pyi so during the winter time we did squash um we've done spinach you want to take as soon as you've done that you're going to take just a a regular I think we call this just a plastic bench scraper is what we call it yeah bench scraper at the restaurant yeah yeah so then you want to take that and you want to take uh just a flour and
you're going to shift it on top and is that just normal flow yeah uh we use D jle you can use AP flour absolutely so you're going to to bring the dough together you sift all the flour tops so you don't have any really lumps and you're going to bring the dough together with a bed scraper okay slowly like this so you have the egg yolk in there to help bind it together and I've got and I've got the finished dough right here here okay I'm going to show you just how we roll out this noi yeah that's
it you so far I know we were say shocked that it's hard to make homemade pasta but that looks easy so it's potato and flour potato flour and then yeah just the pee you don't have to use the pee if you don't want oh my gosh okay so now what are we doing with it okay so so what we're going to do is we're just going to roll it out into into a log okay you want to have the reason why you want to do it on cutting board is because it may be a little bit a little bit wet and when that happens if that i
f that happens it adds a little bit of bench flour you have off to the side here uhuh so you can easily get the shape that you're looking for okay so what I'm going to do is cut them little Noki balls right and so at the restaurant you know we go through so many nois but I us we usually have you either use a noi board or just the tin of a of a fork yeah so dip the fork inside of a little bit of flour take that noi you want to push it down okay roll it roll it yeah we're going to and we roll it a
nd you want to you want to have the times of the fork actually showing I've done a few ahead of time for you guys and I'm going to actually put this right in the boiling salted water okay can I ask something did you thece did you do the fork thing just for aesthetic so it looks cute could you just plop them in if you wanted that's actually a great question so yeah in many ways yeah my Nona used to just cut them like this and then she used to just put them in the in the boiling water as is but yo
u actually have this little indention when you when you when you push it with on the times of the fork that holds onto the sauce really well so that's why I I use the uh the times of fork anyway um so it's whatever you want to do or just come to resora and we'll make it for you as well all right so let me just show you the sauce real quick yeah the sauce is going to be yeah so we're doing so we have a p puree on the base but we have just a very very simple butter or if you don't use want to use
butter you can use extra virgin o but I have a little bit of butter right here because medman we use a nice amount of butter uh okay I have my noi that have just been dropped in I'm going to make sure that as soon as it start floating they're ready to go but you see that those peas that we used to have in the in the bag or we have fresh frozen peas as well which are really really nice yeah or just go to the farmers's market across the way and you can get them there too it's going to go right ins
ide with the butter yeahh you guys with me these are like one of my favorite things during this whole Co thing we've been so excited to have spring come again I mean it's just been so excited so we're going crazy with the peas we're going crazy with peas right now okay so if you want to come in here let me show you the nois are floating right now okay and they have to float that means they're done and then you just pour them right in that sauce exactly right going right inside the sauce right no
w okay you want to have a little bit of pasta water as well oh I see how you did that uhhuh will you show us that final product oh that looks yummy right now you got it we want we wish it was here it's all I can tell you I'm going to send some to you Jenna thank you don't forget about me and you you sorry sorry of course both of you both of you of course both of you Luka's actually GNA try and eat this Luka Luka Luka do you want to buy hot Luka okay so we have the P we have the fresh P okay will
you just give us your flash to the camera we got cuz sadly it's all over we want more you're a little bit you're a little out of frame but let's see if we can let's see there you go that's a beauty tell Luka to blow first my camera woman's going to fire me after this she's she's uh all right YY beautiful tell her we said thank you yes re you guys so much Forks guys see you soon and for these recipes headt today.com [Music] [Applause] [Music] food [Music] [Applause] [Music] oh [Music] [Applause]
[Music] he [Applause] [Music] of course it's Friday that means it's superfood Friday today nutritionist Joy Bower sharing two delicious egg recipes that will have you scrambling to make them this weekend I'mma love it hey guys I love eggs so much and I'm excited to share with you two healthy excellent recipes for your weekend brunch plans first up a veggie cheese frata that is packed with the good stuff I'm starting here with a dozen eggs the majority are whole eggs just mixed up right here but
I always like to take a few of the yolks out next I'm adding in a half a cup of light sour cream I'm all about the herbalicious flavor you can put in whatever herbs you like I have here ch dill and parsley 1/4 teaspoon kosher salt and a little bit of pepper and I'm just going to mix this up and now we are ready to build our frittata I'm using onions and bell pepper this is the point where you can make this frittata your own and it's really important to use an oven safe Skillet because when we m
ake a frittata it goes from stove top right into the oven this will sauté over a medium flame for about 5 to 7 minutes we just want to get the veggies nice and soft and lightly browned I'm adding in some mushrooms too I'll let this sauté for another 5 to 7 Minutes sprinkle on top I have some 2% sharp cheddar cheese slowly I'm going to pour my egg mixture over the cheese which is over the vegetables many layers of scrumptiousness and let this sit over the flame for about 3 to 5 minutes now I put
the remaining cheese on top and I'm going to let it sit over the medium flame for about 3 to 5 minutes I just want these outer edges to slightly firm up and cook and then I'm going to transfer it right into the oven set at 350 for about 20 minutes and here's our Masterpiece guys every bite is filled with protein fiber and yummy satisfaction now we're elevating egg salad to OMG status by giving it a CIO a Pepe spin so here I have a dozen eggs hard-boiled some of them are whole and a few of them I
lost the yolks and I'm just going to chop them up using my Fork so this is nice and mixed and now I'm adding in some light mayo and of course parmesan the star of the show I'm going to mix this up and you'll see it's all coming together rich and creamy and luxurious and to add a pop of color and some nutrition I chopped up a bell pepper and I'm going to add it right in but of course we need the ground black pepper I tend to put in about one teaspoon but you can continue to sort of add the peppe
r and taste I like to enjoy it on a bed of leafy green some whole grain crackers or toast guys this is good here's too an extra special weekend that looks delicious I'm telling you that and and the frittata is just one of the great because you can take anything to in the fridge leftovers I've had like leftover green beans and I've just thrown them in a frittata that's really tasty then that looks terrific so uh for more on these me recipes why don't you go to today.com food [Music] [Music] it is
time for for today food with Easter Sunday coming up many of you may be serving ham for dinner well Atlanta Chef Deborah van tce has something a little bit different she's the creative director and the owner of Twisted Soul Cookhouse and pores and as a former flight attendant Deborah's love for travel inspired her debut cookbook it's called The Twisted Soul cookbook modern soul with global flavors Deborah first of all you're so cool just reading your intro about so you picked up a lot of these
tricks on your travels you learned a lot yes yes um I've had the opportunity to travel as a flight attendant I've had the opportunity to live in different countries and I picked up all kind of ideas and thoughts on food now I like the Twisted part of it what how come you use Twisted in your titles um I use Twisted because I'm a little Loco no seriously is because um it's a little bit of a Twist on Soul Food my opinion all cultures have a soul food and that's a little bit of a Twist on what you n
ormally hear um and I try to infuse those different cultures in the traditions of mine okay well let's let's do a twist on a on a ham a lot of people are familiar with making a ham but you your twist is you involve some what some Coca colola a little bit of cola um some ginger some cool things come on over let's talk about this okay so you know typically I will do this with either a ham or ham hops but it's very very easy we've got Ginger some onions we just like put all of this Ginger onions ga
rlic and we saute it for about five minutes M stir that all up yeah we've let it heat up for about like I said five minutes so that the onions like start sweating a little bit and then we just start dumping things in there so I've got dried mustard have some Chinese five spice which is a little bit different for most hams um some stares I've got a kumquat marmalade that I made but you can use orange marmalade Kat if you choose to do the kumquat is definitely in the cookbook the recipe and then s
ome red pepper flakes PE and some cilantro okay that's interesting and then I use diet cola because I want to control the sweetness just a little bit so is that um it looks kind of flat oh no it's not okay so you you put it in like it's right out of the cans okay like it's right out of the can yeah it really doesn't matter I'd let this simmer like 15 minutes you I have like precooked the ham just a little bit and just like to be certain I've got a bone in ham which is a very budget friendly ham
it's bone in um it's completely cooked I take I've like let it simmer in just some water softened it up a little bit and then just remove some of that fat okay down to about a fourth of an inch I'm going to take and score it score it oh and why are you doing that it's so that the flavors of the marinade will get all down in that t okay and also it makes it look kind of cool it does look oh that's that Tic Tac Toe thing going that's that Tic Tac Toe thing all right so once I've got it score this
would be simmering we take this whole ham STI it in if you don't have a dutch oven you can use a roasting pan now and then I just kind of take a little bit and just glaze it over okay I'm going to stick that in the oven on 350° this is super super easy that's amazing so how long do you cook it in the oven I'm going to cook this one CU it's about 7 pounds for about an hour and a half it's about 12 to 14 15 minutes per pound okay let that go and if the top doesn't fit because the Ham's too big tha
t's okay that's okay that's okay the Ham's gonna actually shrink as it Heats through the Pott's gonna fit okay what does it look like when it's all done okay let's go over here okay so we've got our whole set up here so this is our ham you see the nice color on it the glaze yeah we got some green beans just CES Easter and that's what my mom always I have a little extra glaze I kind of serve this over some also and another cool thing we've got is some bacon and praline mac and cheese what are you
talking about yum so we got our mac and cheese with bacon our beautiful ham with bacon and prings I no you need to stop we can't take it okay Deborah thank you so much uh best of luck enjoy your Easter and thank you for sharing the recipes for these recipes you can head to today.com food and if you want Deborah's cookbook it's called The Twisted Soul we see at go to today.com [Music] [Applause] [Music] shop [Music] [Applause] [Music] yeah [Music] [Applause] [Music] oh [Applause] [Music] here ar
e celebrating Passover we have a dish that will wow your guests New York Times food columnist Melissa Clark wants to serve up lasagna but with a swap you might not be ready for all right cool so this is a this is a great idea yeah so instead of using noodles cuz you can't use noodles during Passover You observe we use mat and you put them in the layers just like you would no cooked lasagna noodles it's so easy it's so good all right so how we so first thing we're going to do is we're going to ma
ke a little marinara sauce really simple I've got some sliced garlic here my olive oil nice and hot and okay my secret whenever I make marinara sauce an chovies oh yes you better chop chop chop chop chop them but what if you don't like anchovies then you leave them out oh okay I thought that Sal no but you know the thing about anchovies is for this they disolve you don't even know they're there but they add a lot of on them yeah no they dissolve I swear look at that see how they kind of disolve
she's right and then just a little bit of red pepper I'm not going to use it all salt and pepper yep so and then after 5 minutes they just they dissolve the garlic it's a little brown you can smell it right but what are the anchovies add right we we could say oh we get the pepper we get the the garlic but we wouldn't think anov okay so you know that savory flavor that people call Umami you know that that's what they add they just add an extra layer of flavor and it just makes it it's like richne
ss it just okay let me tell you what they you know the time you know sometimes you eat something and you're like why is this so good probably it has an hiding in it trust try it once you'll never go all right and so you just Tomatoes scissors yeah right out of the can you know how you get tomatoes out of the can and instead of chopping up it makes a mess or using your hands I like to use scissors just snip it right up yeah and then you just add it right to the sauce um Hoda can you just stick th
at Rosemary right see the Rosemary there right in there do that up or or does it it's going to simmer and dissolve you can keep cutting it with the scissors and then that becomes this gorgeous marinara sauce over here full of Flavor now we want to fill this with ricotta cheese right just like a regular Zia so egg look at that egg I know is look at that I know how that was a Happy Chicken okay and then basil salt pepper just to stir it together and then I'm going to layer it in so Hoda can you ta
ke the matah and just lay it right right into the dish so have you yeah um just do one no you want to do one layer so you want to break apart one piece do this and don't worry you can layer it you know what lar it's fine it's all going to absorb the sauce it's going to absorb the cheese y oh that's perfect cute perfect I can cook all right have you ever done no cook noodles with lasagna you know when you so you just buy them out of the box you put this is the same thing you don't have to do anyt
hing um if you have ever sometimes there's a type of matah that's a little bit harder it's called shora matah yes shora and it's um an it's a matah that is handmade it's harder if you're using that you want to just soak it in a little water for 5 minutes because it's not as Airy and light okay but that's not when you just go to the grocery store you shouldn't be worried you're getting no you believe me it cost like 10 times as much you know regular the regular and then I'm just going to add some
of so you just add it on top of the matzah exactly you want to spread it to the edge okay and then do you do another layer yeah we're going to just do the cheese okay so again just like a regular lasagna cheese you want to sprinkle so this is mozzarella cheese you're putting on top of the fresh mozzarella yep perfect okay and then more sauce more sauce and then more mat and more matah exactly so this dish is based on a sapharic dish called a Mina which is a matah casserole and you and um it's a
popular dish typewriter yeah look how she eats MO is this for you need the butter though that's how you eat it why cuz she likes to make a mess right why do you do that take aiter here try hugely messy though all right and then yep and then you bake it oops no way how how long do you bake it you bake it at 350 for 20 minutes covered and then you want to uncover it for another 20 minutes so it gets bubbly and brown the cheese melts right I know does it it's delicious right it tastes like lasagna
you don't really taste the matah but the matah is what anchors it keeps it all in place no noodles it's the perfect Passover thing to make you know during Passover week it tastes like noodles it tastes like noodles perfect thank you that's it's an vegetables do it any way you want you can just make this your own to get this recipe you can go to today.com food melitia so yummy thank you fantastic time now for a delicious Easter dish that everybody in your family will love everybody our Chef this
morning is the queen of Italian cuisine herself Lydia Bastian let's get cooking absolutely I have I have two great sushi here so can I put it to work lamb nice pieces of lamb you know second muscle you you want a little bit of of the gelatin in there makes it goodel salt salt salt it up pepper lot of salt yeah yeah okay all right who's the chef here you I'm just commenting oh okay okay no sauce so now since you want to get so much into into cooking do you want to put these in I'll put those in
for you sure you put you put this in and we're going to Brown those nice and brown and they're going to get brown like that we're going to some celery can you squash those for me what do you mean squash them these are tomatoes yeah tomato like locy okay like this like this oh like this there oh you wait what I I made you wash your hands yes that's why wash my hands so you know this this is a a one pot meal and today people are cooking and that's how they're cooking in the kitchen yes the dessert
s the the desserts come off after one part but the vegetables and the meat and the beef and all of that so that you get a nice and brown ni and brown we really got a closeup of me doing this tomato grinding you're doing a good job thank you done yeah yeah done here I have even ready a wet towel for you you know we do like there you go oh no okay so got it on my shirt okay did no everything's okay what do we do what do we do now we contined the the cooking part so in here we put the onion uh-huh
okay what's in there you just you took the lamb out of there right the lamb is out but all the remnants of the Lamb you want that you want that so okay you can mix that put some salt in there and uh you can put the bay leaves in there bay leaves oh bay leaves you put salt where you going put the salt the salt okay don't do and and mix put salt put salt put more salt okay well you really salt it up don't you no I don't that's enough you do it you told her you ask what doing what you told me orega
no draw orano you know you buy it but buy it on on on little sticks like this this is real from Sicily and what you do you just squeeze it like this in crumble it so it's the real deal you want to try uhhuh not not the whole thing just okay well I mean yeah that is a little too my goodness your pinch paprika you can dump the whole thing yeah okay that's whole thing wow and we're going to put the celery okay celery I'm over here busy okay yeah you're still now no no I'm going to get out of the wa
y here you guys are doing fantastic the Tomato in yet yeah go ahead put the Tomato right in all right okay that's finely ground tomato well you did a good job you did a good job yes so hold up are we going to keep him in the kitchen yes I think Andy's doing a 10 plus you you is I mean I'm not I have a nice kitchen what do that kchen do you tell me about it not really I need to yeah okay so take take tips now you can put hold on you can put the meat back in there okay and you let it cook for abou
t an hour like this put a top on it yeah put a little bit of water let it simmer this is one of those brazing this is one of those dishes takes an hour an hour and a half but at the end you really have this mellow meat that sort of breaks me and this and what's that what's that veggie down there that's squash oh so after an hour and 10 15 minutes you touch it if it's done we add the squash to it okay you're busy cleaning your hands myself good good good good so there you go do you like squash I
mean you know I know I know how do FL flavors I know what she likes do you like squash do I like squash no he doesn't he doesn't he doesn't I mean yeah I like it it's good for you yeah yeah so now not the squash squash doesn't take that long to cook you pick it up full speed okay you want it to boil to cook and this is how it ends and this is how you taste it now beautiful here H okay let me know what you think about it it's going to be totally yummy it'll be really good and you don't want to ov
ercook the the squash the squash you the lamb you want sort of fall you like very good I'm not a big lamb guy that's great surprised he very good I'm not surprised let y okay come this way let's go the Yum now this is what I like now this is DT okay this is simple so you have done some work there and just the assembling you know this is Italian in Italian cuisine it's called do Al spoon dessert likeu is a spoon dessert so we do we have some strawberries D those in we don't have much time but we'
ll go ahead and assemble we'll just assemble this one is marinated assemble with this this recipe here so you put strawberries those let me let me right okay I think we got to go to break but the recipe is at today.com [Music] food [Applause] [Music] oh [Music] [Applause] [Music] [Applause] oh [Music] [Applause] [Music] [Applause] [Music] [Music] he we are back with a holiday edition of superfood Friday as so many of us get ready to celebrate Easter and Passover this weekend today nutrition and
health expert Joy Bower is here sharing not one but two recipes to cover each holiday Joy good to see you happy have a good Passover I know it's coming up oh thanks so much Alan yeah we have two super fun super yummy recipes and I'm going to start with Easter we are going to make these adorable Easter bunny egg cups and so the the first thing I did because I wanted to incorporate a lot of nutrition I sauteed some onion and bell pepper got them nice and soft and got a lot of the water out and rea
lly you can use any veggies that you want and if you have finicky eaters you could skip the veggies as well then we let that cool and we make the egg mixture so here I have a dozen eggs I like to lighten it up so I did a mix of eight whole large eggs and four whites but like you know everyone is the boss of their sauce and they can use whatever combo that they want to make that egg mixture extra creamy a little bit of light sour cream or Greek yogurt and then whatever herbs you have in the fridg
e I had some basil and some salt and some pepper now I'm adding in all of those yummy veggies right into the mix yes I call this nutrition confetti vitamin C lots of flavor antioxidants and now to cheese or nacha cheese I say cheese again I say cheese too is there really an option here Al so I'm putting in some cheddar and what I generally like to do I'm going to put the whole thing in here is normally I would put half in and then I would leave half to put on the top and then this would go you h
ave two options here I'm going to move this over to the side this would either go into your muffin tin and you could make perfect little Easter fata muffins that'll be a sure thing on your brunch spread or senior producer extraordinaire Ali margarit sent me this Tick Tock Trend to try out to turn them into bunny shapes and I think you're going to get a kick out of this so basically what you do is you take you you put in your batter and it's very important I lined three paper liners cuz you need
a lot of stir Prett ni okay you take tin foil about an inch and a half across 6 in down you smush them into little balls and then after the batter is already in you see I put a little bit of cheese on top you're going to place three strategically at 12:00 then at 10:00 and at 2:00 and you pop these in the oven I 350 yeah just for about 20 to 25 minutes ow these are so flipping adorable and then so it comes out like this and then what I've done is just for the decor I use rosemary for little whis
kers I used a little piece of olive for the nose and then sunflower seeds very nice now You' got you've got some matcha Bri muffins mat I'm sorry Bri Ali Marco just got in my ear and said Bri so so in my house like my mom we think she's world famous for her matab Bri matah Bri is basically um fried matah you let matah soak an egg and then you put all sorts of different mixin in and you fry it up like a great big pancake on the skillet so I've always wanted to make scrumptious muffins and these r
eally hit the spot I start with five pieces of whole wheat Mata if you can't find whole wheat you can go with the regular white and I basically crunch them up and these aren't egg mozas these are regular plain old mozas any moah w will work any matah will work because then what I'm doing is you see that I'm crunching them here and what happens is the whole wheat brings the extra fiber and then I add a little bit of water on top and I let it soak for about see this for about 2 minutes then you wa
nt to drain it off and now I'm adding in some egg I'm adding in a little bit of butter if people want to skip the butter you can use a neutral oil like um avocado oil or grape seed oil now I have loads of chopped Apple because this is going to be a sweet cinnamony Apple Maple version a little bit of maple syrup we've got cinnamon cuz cinnamon makes everything a little bit better and some salt vanilla extract for the win and then you mix this up and I'm going to show you what this looks like ow o
h my goodness we cannot get enough of these and I also have a c version that I'm going to show on Instagram Joy those look fantastic thanks so much you have a great holiday we can't wait to see you here in studio that's what we're looking forward to and I'm wishing everybody a wonderful loving Easter and happy Passover thanks so much Al okay for these recipes we love you too head to today.com [Music] [Applause] [Music] [Applause] [Music] o [Music] [Music] [Applause] [Music] [Applause] [Music] we
are back with today food and we are in for a sweet treat this morning because one of our absolute favorites is here Christina tosy chef and founder of milkar and just in time for Easter she's going to teach us how to make her latest creation are you ready for the carrot marshmallow crackle cake not to be confused with the crack cake which you also Crack Pie which you also make I mean my gosh this is first of all how are you I'm wonderful how are you good what's been going on I mean spring has s
prung in our kitchen at Milk Bar I know so listen everything you do you do with a little different twist carrot cake this is different this isn't like normal carrot cake it's different okay but it starts with the basics of all great baked goods butter and sugar so butter and light brown sugar in the bowl I'm gonna get you involved that's right turn it on we'll do a I know this thing is that lock yeah okay here cooking show I don't know if you know you want to know I'm waiting girl you just tell
me when okay I know all right we're doing you cream the butter and the sugars together you add two beautiful eggs look at those eggs these are going to give the cake moisture lift richness from there we stream in a little bit of oil colorless flavorless oil this is going to give our cake that really dense moist sponge that you're used to in any great cake but especially a carrot cake okay so right now this is just basically your basic cake recipes this is a basic cake recipe from there dry ingre
dients some flour some salt baking powder baking soda baking powder gives your cake lift baking soda gives your cake spread oh I never knew it like that okay there you go and then a little bit of cinnamon everyone has a different take on carrot cake and mine is about making anyone whether you love carrot cake or you're not sure how you feel about carrot cake this is the carrot cake for you because we're sort of defying all the odds so the dry ingredients go into that mixing bowl now should I sho
uld I make this faster or no well so once you have the dry ingredients to a cake this is a pro tip you don't want to over mix I know just want to incorporate right you want to you want to over mix or mix a lot when you're making bread cuz you want it to be dense and stringy and glutenous but a cake you don't want so that's probably enough right here so that's it okay oh whoops oh wait a don't overx it wrong way okay don't overx so from there we shred some carrots fresh carrot shredded down this
is a fun place by the way if you don't have carrots at home you can use any sort of root vegetable believe or I mean this is going to sound weird turnup thank you turn up hod turn up turn up from downtown just turned up I know it sounds CRA but it's Ruda there you go Al like bring one or more root vegetables in how's it tasting guys oh my God are you ding out of bounds so I know you're like okay I'm going get in there we fold the carrots that batter what's the crunchy stuff so the crunchy stuff
is what we call um our like brown butter crackle it's this bowl here gosh the cake in advance and then this is where we start to talk about our flavor story at Milk Bar so this cake you can get at the bakeries all over the US you can get online we'll ship it to your get right now if you don't want to all this that's right we got you at milkbarstore.com but basically we cut the cakes out into rounds and then we start to build the cak I mean that is so fun okay so layer one is cake and then what d
o we have cake then so let's I'll put the cake down you're going to go I know get in there take a little nibble so it's it's milk soaked this is the Crunchies that they're talking about it's basically like a a brown butter Rice Krispie Treat made into a lay doing just soaking it this is just a little bit of milk to keep the cake nice so you're making a cake at home maybe you overbaked it whatever is a little bit of cake soap this is Marshmallow Fluff I mean I can't cream get it in there you spre
ad it around cream chees frosting no cream cheese frosting TR this is like the right amount of sweetness it's all about that crackle that brown butter those toasty I did a terrible job of this okay oh we're out of time okay what's this orange thing though what's that this is Carrot marshmallow fluff frosting so we top it with some caramel Crispies some mini marow to tell the Flav story I know this is a big moment my friend please tell me they're part of your cooking show they're like go level I
think we have to chrisa I'm going to tell you now I don't like carrot cake I love this incredible recipe.com food or you can buy it at Milk Bar oh my [Music] God with the temperatures heating up and people starting to throw larger Gatherings it's time to get you ready to host some friends and family for a hearty meal and who better who better than our friend and hostess with the mostest Elizabeth Haso she's going to help us out she's got a new cookbook out it's called come on over and she's got
a fix ahead Friday recipe that's perfect for weekend brunch first of all we love you oh my Lord Elizabeth I have that dress but I couldn't zip it I couldn't zip it up okay that's that's kind of funny because it's barely zipped it took two people to get me in this damn thing but um yeah so I'm I'm only going to keep it on for just a few minutes trying to breathe here and get through this L you're the best hostess yeah and I'd like that you can make something ahead because often you feel like you
got to make it and here they come they're coming in the door I'm gonna tell you something right now I I don't know where Lono Richie's kids were but that song easy like a Sunday morning is ridiculous because it's not I mean you're trying to get kids dressed you've got Sunday school or you got a soccer game you got something you're looking for cleat you're running around this we can make today and you can serve it on Sunday Saturday morning and and it's one less thing that you've got to do all ri
ght we have eggs and we're going to mix these up really well and then we're adding our milk this is actually half and half you could use milk but I just you know why not it's Sunday morning the lactose insensitive but that's okay exactly we've got a little salt we also have our sugar a little bit of vanilla and I'm GNA tell you something vanilla is expensive but do not buy the imitation vanilla it's just a sad imitation all right I buy money don't get it I know it's hard it tast felt the same wa
y because it just makes that much difference the flavor is incredible in real vanill the coupons for something else you know exactly it's 10 times the price but you need it all right here we go we got our blueberries what I did I tossed a little bit of flour in with my blueberri so that this doesn't turn purple that's going to coat our blueberries it's going to I'm telling you it's going to protect them we're going to put those right on in and now we have our French bread chunks yeah oh it's got
to be French bread is that like a baguette or something well I mean you could use a baguette any day old bread really is going to be great you know if you've got um french bread or an Italian loaf now I'm adding cinamon and then we have some cream cheese and you want to make sure that it's room temperature I did cut it up into small pieces just so that it will kind of blend all right what are y'all laughing at we just are y'all laughing at me we're laughing because of the amount of cream cheese
you just pour that bowl like we know that you're Southern by that bowl Sunday it's Sunday morning y'all be a treat okay now here we go we take our our greased um pan 9 by3 casserole dish if you don't have one you need to get one um especially if you're going to get my book come on over because literally every other recipe calls for a 9 by 13 um and then we're just gonna um take this butter and did you notice my cute butter this is something else that everybody needs is a butter we really need w
e need one Elizabeth because then you can keep this room temperature butter is always at your disposal it's fantastic telling you all right so here we go this is going to go right into our oven now if if you're actually making this recipe though I mean obviously we're doing this for TV today but you're going to leave it in the refrigerator at least overnight so that's the great news we're going to make it ahead and then look at this y oh show us Elizabeth have you ever oh my God beautiful how do
and and how do you serve it how do you serve it up do a nice big spoonful and then it's going to go onto our plate you could do a little bit of powdered sugar sugar we got a rock and roll and we love you we love you too get Elizabeth's new book come on over she says you can entertain anywhere at today.com shop this morning today nutritionist Joy B is whipping up a quick and easy frittata that's packed with veggies and flavor take it away Joy hey guys spring is in the air and it gives me the opp
ortunity to feature two seasonal standouts first up artichokes artichokes are packed with fiber and they're also considered a Prebiotic which means it increases the good bacteria within our gut to aid in digestion next asparagus asparagus is an excellent source of vitamin K and folate and while they're very low in calories they are Mighty potent in the Nutrition department so taking these two superstars we are going to make the ultimate spring frittata when it comes to asparagus you're just goin
g to snap off the tough outer stem and then cut your asparagus into one to 2 in pieces for this recipe I'm going to sauté them in small pieces so we get them nice and soft and now for the artichokes so for this recipe I'm going to use artichoke hearts and it's so simple I drained and rinsed them from the can and now I'm patting them dry you want to get them as dry as possible and I'll give it a rough chop so now that the veggies are prepped we are going to make the egg mixture so here I have eig
ht large whole eggs mixed with four egg whites and here I have half a cup of a Greek yogurt or light sour cream I'm putting in 2 to 4 tablespoons of dill and a little bit of salt and a little bit of pepper and you're just going to mix this up just until the yolks and the whites blend together and you can see I have little lumps of the Greek yogurt scattered throughout and that's okay okay because all of that is going to blend and melt when we bake it off in the oven now we're going to head over
to the stove and sauté our vegetables I'm adding in my asparagus and I'm also adding in some onion so we sauté these vegetables for about 5 to 7 Minutes they'll start to soften up the onions will get slightly browned the great thing about fadas they're totally customizable it's really the ultimate kitchen sink meal now I'm going to toss in a little bit of garlic just stir it around for about 30 seconds and I'm ready to introduce my archo carts the skillet is screaming spring and my kitchen smell
s amazing I'm just going to spread out the veggies and I'm going to pour in our egg mixture and last but not least a little bit of cheese I'm using parmesan now I let it sit on the stove undisturbed just to let these outside edges slightly firm just a few minutes then I transfer it right into the oven set at 350 and bake it for about 20 minutes and that's all there is to it I like to add little puddles of pesto on top and then a drizzle of balsamic glaze it is the perfect meal to put spring in y
our step my goodness fantastic and it's we were just talking about it's such a great way to use up all kinds of veggies left over in the house things that are on their last leg yes good on the side of that though some grits oo with no sugar grits no sugar just butter salt and lots of pepper all right Joy thank you so much for this recipe head to today.com [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] I [Music] saying goes home is where the heart is b
ut on this tasty Trends Tuesday home is where the art is the newest craze sweeping the inter internet is Garden fkash look at these baked Beauties Garden for kash's popularity online has been credited to Massachusetts home Baker Terry ketto who first shared the colorful Creations on her Instagram at Vineyard Baker they're so beautiful today we called in food and lifestyle expert Alejandra Ramos to teach us how to create these edible canvases and become our own van at home do you get [Applause] i
t wait Alejandra I'm never inspired by cooking things and I I am so inspired by this like I want to make this tonight I agree I mean it's so exciting and it's really simple to do because you could do it from scratch you can start with store bought dough but it's all about creativity there's no wrong way to do it okay so and they look tricky but you're saying you have some sort of cheats that can help us right I promise it's super simple so I am going to show you a from scratch dough with using s
ome flow some yeast a little bit of salt uh and then we're just using all sorts of fresh veggies basically raid your fridge go to the grocery store the farmers market get whatever inspires you inspires your kids um and bring that home and then you can play so nowra if I have to really quickly if I can't like need can I go somewhere and buy something where I can pop it and it rolls out yes yes absolutely so you could buy the popping kind or you can buy the kind that comes Frozen you can even go t
o the pizza parlor and ask them for a pound of dough they'll sell that the pizza parlor pound of dough is a great trick because they know how to make their dough get that's how you get the best dough it's delicious but not as good as your homemade not as good as home I do like doing homemade because this lets you control the flavors and you can go Savory sweet so I have some flour here a little bit of yeast a half cup of olive oil that enriches the dough makes it really rich and Luscious which i
s what you're not probably going to get from the pizza dough but once that uh once that mixes up you get a really nice dough going uh you let it rise for a little bit and then you spread it out on a cookie pan I also like to kind of stick my fingers in there just make the little holes that's the traditional um like faka style and it also holds the olive oil and all the flavors and makes little nooks and crannies for the veggies and then you play like this is all about creativity think of the dou
gh as an edible canvas and your paint is the fruits and veggies and spices and nuts that you use are there vegetables that work better than others or yeah so you want to avoid anything that's really like mushrooms if you use something like mushrooms you want to cook those down first cuz they they'll just kind of dry up and trible if you don't cook them down first um but honestly most things work really well one tip uh is if you use things like herbs like herbs look gorgeous in it but if you dip
them in water before you add them even a little bit of uh lemon juice helps that just kind of keeps them looking prettier longer one of my favorite things to use is the peel of a zucchini so you can just peel that off and now you have this great neutral flavored uh thing it works as a stem you can use it in the Savory ones you can use it in the sweet ones Peppers look like natural flour and a really smart thing to do is to pull out a cutting board that's like about the same size as your baking p
an and you can lay out your your uh design here we only we could really talk about this all day we only have a couple minutes how long do you bake them for and then show us some of your your Creations awesome okay yes so you bake these for about 20 to 25 minutes in a 450 Dee oven once it's all in there it looks gorgeous another little fun tip that I love to do is you can paint using things like turmeric or paprika and you can make you can kind of like paint the dough with it but here is a baked
one that I did so that's a little garden oh this is you're an artist how Gorge and wait check this out so I actually did a little self-portrait over here it's like you are fre to col one of the others gorgeous that's amazing and then you can go sweet so this is my dessert one you add some sugar cinnamon this has peaches and blackberries this might be my favorite segment of the day right Alejandra we just we were so inspired by your Creations I wish you were here I've got like six batches of Pach
a now that I need to share thank you so much you've inspired us we think this could be so fun to do with the kids too thank you so much and for these recipes thank you headt today.com slf food it's Friday spring it's finally sprung and Justin Sylvester is here with me so let's keep this party going we got cocktails uhuh and here with a few delicious drinks is mixologist and influencer Tiffany berer hi Tiffany oh my gosh Tiffany we need some spring cocktails right finally some flowers are out we'
re ready to drink but we need fresh yeah what do you got that's the best part of spring fresh so we've got all these great ingredients that are in the market or in your little garden but we're starting here we got some fresh ginger muddling some Blackberry a little Rosemary some lemon your favorite uh clear Spirit um just giving you a little spring has sprung Vibe oh wait I love basil from the garden is right on top of it this is adorable so how do you do this you mix it all together in a juicer
or no no you take your cocktail shaker or your mason jar whatever you're comfortable with muddle those fresh ingredients get a little sugar in there your favorite Agave honey and then toss your favorite SP this is really good and it's not sweet no and the ginger bite and love that you can have JY tequila or vodka this is vodka right no it's Jen o so we're bringing this one in this is kind of my vibe I call it Boogie Wonderland those earthwind and fire fans know what I'm talking about it just ma
kes you feel really good you know what feels good and you know what rhymes with Tiffany tequila tequila Tiffany so there's some tequila inside I've muddled some strawberri some fresh basil which gives us that great Aroma there's a splash of great fruit in there to give that good Citrus and by the way keep that metabolism going too there's a syrup inside that I'm creating with just the black I mean with the strawberry and the basil let them sit together great and you know what I love about this o
ne you can make it before your guests get there let it sit have them pour themselves it's kind of like a a a Paloma I take this one more time do you agree I do agree with that with that um grapefruit inside but it's strawberry grapefruit it's really delicious if you want to pinch some salt in there do it yeah I kind of do I do too yes yes yes yes all right let's get some pineapple this one is like one of my favorite I call it like a picnic Spritz cuz we're going to get on we're going to get outs
ide we're going to have some picnic fun but when you're on a picnic you don't want to carry too much so a little bit of Pineapple of fresh lime squeeze that right into your glass or whatever you're drinking at the picnic and then REM it's low it just doesn't go in martinis it just doesn't it it goes are you sure I've never never heard of is just the only thing we have a drinking coach friends I'm here for you a little bit of remou H the remou by itself is the hit I was going to say ver yes that
white verou deserves some space not a lot of alcohol you just have a little bit of ABV in there spicy ginger beer there and you just sip on that wi ginger beer so what do you think the secret to a great cocktail is I'm asking for a friend good ice you got to have some ice guys you just can't pour stuff in a glass you need ice to dilute do a little cooking make it cold but what's the difference between ice and good ice oh girl you don't want your ice to just be melting in there you need but I jus
t mean can you get the ice from the freezer no yes but no Jenna we want big solid dense ice to melt slowly look at y I feel like te up on like don't you have a budget you want to make sure you have good dense ice in there that way it dilute slowly um you want to boil your water before you make ice cubes cuz you don't want it to taste like the fridge boil your water no I Ed Eon in my in my ice cube trayon alkaline water your bottled water put that in your you are teaching me something on this Fri
day I really do I put Crystal Light mine so I can get the hydration there you go S Crystal Light is hydrating oh my gosh thank you so much Tiffany for these recipes and more go today.com [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] he [Music] [Music] [Applause] [Music] here [Music] [Applause] [Music] he [Applause] [Music] [Applause] [Music] Craig is finally here for this Edition ofing with cow I never get to see this and today we're making p fashio cake which is something my
mom made for me as a kid it's light it's refreshing and it's perfect for spring take a look it's another edition of cooking with Cal what are we making today pistachio cake do you know what a pistachio is it's a nut they're yummy they're salty and delicious is it going to be but is it going to be sweet yeah we're going to make a sweet cake don't worry so let's just put some regular cake mix into this okay all of it all of it we're going to add pistachio pudding just like jello only as Pudding we
need four eggs so get to [Music] cracken gross that was classic [Music] wa tell me when that's what okay tell me why stop stop stop stop I'm going to stop okay you want to stop all of it one cup SS [Music] up all right now let's mix this all together okay all right this is called a bunt pan this all right can I put this in the oven uhhuh you you're okay here yeah you got enough to keep you busy mhm [Music] okay all right while the cake is finishing in the oven should we make the frosting yes ok
ay we're going to to use a package of Dream Whip I don't really know what it is does that answer your question time nice our second pack of stacho [Music] [Applause] [Music] pudding they see these little peaks in here yes that's how we know it's done [Music] go so we're going to let this cool a little bit and then we'll flip it over and frost it all right so this is nice and cool now it's the Moment of Truth we're going to flip it over and see if it comes out right [Music] okay no it's not comin
g out let's try [Music] this try drub it in there do you like it delicious for these recipes and more head to today.com [Music] [Applause] [Music] [Applause] [Music] [Music] sh [Music] [Applause] [Music] [Applause] [Music] a [Music] well Easter Sunday is right around the corner and this morning on today food we are baking a tasty treat that all your peeps are sure to love like that cookbook author and Foodie in New York blogger Valerie Lomas is here to show us how to make a pean bunt cake perfec
t perfect for any celebration or pean the recipes from our newest cookbook life is what you bake it Val good morning thanks for being here thanks okay so you're you're making this bun cake is really flour first of all what kind do we use and and how when we scoop it you know sometimes we over scoop exactly so we're using allpurpose flour and so the way that you scoop so that you get the right measurement and it's not too caked in there so you get a dense cake is you do what's called scoop and le
vel so I've just got light and fluffy I'm back in home e what happens if you use too much flour it'll be dense so I'm just you know using a straight edge to level it I'm using an angled spatula but you can use a butter knife even so we need three cups of FL you guys want to try one sure yeah and so I'm also going to add some salt and baking powder okay yeah good that's some good scooping got it and I'm a quick learner right and once we've got our three cups of flour and our dry ingredients we'll
just swis them together so that it will help the cake come together more easily so I've got some softened butter and we're going to add a cup and of brown sugar so with brown sugar it's like the opposite of the scooping level it's the like pack it in pack it in as much as you can get in there exact there you go yes brown sugar I can do yes C oatmeal fans in my house yes so that in perfect you can go ahead and put them yes give it a whisk you're so glossy out trying to help I look I love having
help although with this cake it's so simple it comes together so easily you don't need the whole fam to help but it's nice you know so we're going to go ahead and get this going we're going to cream our butter and sugar for about 4 minutes yeah how do you know it's done like what what are you looking for right we're looking for light and fluffy okay so while that's going we can go ahead and add our eggs so we're just going to add our eggs one at a time and by adding them one at a time what that'
s going to do is it's going to make it so we're not adding too much liquid all at once and our batter just has a chance to what's the trick to adding the dry ingredients all at once right the the trick is to turn off the mixer so it doesn't get everywhere but yeah so um we can go ahead and um we need to add the rest of our eggs but we'll uh slowly we'll pretend we don't want to run we won't have any left so we've got some toasted pecans and what I'm going to do I'm going to yes I I I'm from Loui
siana I say for and I'm just going to roughly chop them cuz I like when you bite into the cake you have like a nice big bite exactly and because they're toasted you get that Umami flavor that balances out the sweetness so what goes in this so we're adding our pecans we've got our crushed pineapple that's going to make this really moist and I've got some golden raisins do you want to help me maybe all together I'll start mixing this and yeah you might need a little bit of elbow grease but oh so t
his is like a real this is a heavy batter I mean not heavy but like f pound it's a cousin to a pound cake are you are you going to grease the pan with a bun pan you must grease and flour it right and then bake it at 325 hour 15 go ahead the moment of truth and you can cut a slice and give it and how is it well I mean hello iici you know I like this it's not what I expected because there's so many different ingredients in it it's a bcan bun cake but with everything else a raisins it's just there'
s a lot going on here it's great I love this this review of yours it's just it really surprised you know it's so moist in the middle can you put in the refrigerator if you have like that's a big bun cake it is but it because it's so moist it'll be good for days all really this is a cup of coffee so much be sure to check out her cookbook and for these recipes and more head to today.com we are back with superfood Friday today nutritionist Joy bow firing up the grill to make a chicken Caesar salad
good morning Joy excited for this hey good morning guys I have been dying to try this recipe and then earlier this week all my best friends from high school came over for a postco reunion and we devoured this actually I have to give a shout out to taeny high school in Rockland County my Elma ma all right so we're going to for you so how do we get that's right um so basically I have here two Roma Hearts it's the easiest thing ever and you're going to slice them keeping the root intact so I'm goin
g to show you because when you keep the root intact it's going to help the leaves to stay together when you grill so let me hold this up and show you what I've done here just like this and now I lay them out and what I'm also going to do I have a large chicken breast that I butterflied because I want the chickens cook at the same time that my lettuce will Grill and all I do is I'm miting I missed both sides and then I add a little bit of salt over the top and a little bit of ground black pepper
it's as easy as this now normally I would flip them over and I would do exactly the same thing to the other side and I'm going to take you over to my grill because I put it on the grill just for about 3 minutes that's it and you're going to see what they look like three 3 minutes oh I'm so sorry 3 minutes per side three minutes quick unless you want to have chicken tartar so this is beautiful and charred right over here you want to be careful I have long tongs to take off the lettuce because you
want again you want them to stay intact CU this is all about presentation you can see the Smokey charred goodness that is on these lettuce leaves and I'm taking my chicken I'll put it over here simple I know it looks so good that's the best part so and then how do you ass so I cut up some chicken already so I'm going to place this chicken over here and I'm going to pull over hold on I got all my I I'm trying and so now all I'm going to do is really put my chicken that I sliced up right over her
e and of course we need some so impressed grated Parmesan and can you serve this room temperature you could serve at room temperature you could serve it warm instead of the kbby croutons what I like to do is I toast some pecans it adds like a buttery epic Crunch and then you can really use any light Caesar dressing that you have on hand or um I'm going to put a recipe up as well for one that I make with avocado and so this serves too but the cool part about this is you could scale it up or you c
an scale it down or you can scale it over here yeah joy that looks fantastic another home run thank you Joy for this recipe head to today.com food our friend Anthony Scot of Fresco by Scotto restaurant which is one of the best in New York City has two salads that we want to eat for we love you I I love you guys you know we all part of my family and it's just terrific and is your restaurant doing great New York is doing absolutely wonderful Fresco bcot is rocking in Midtown Manhattan all right so
we're going to start with steak yes so there's two aspects of the steak again the whole idea about this is you're outside you're not you don't have to go back in your family's out there stay out stayside okay got it Roma lettuce Roma cut it in whatever size you want to get it in are you going to grill the lettuce exactly right so know this is you so you're going to you're going to Olive Oil thisch you're going to do exactly right and it's got that the the the taste of the Char not wilty no it s
orry it won't be wilty it's watch and then you just leave it there for a couple minutes It'll have that look and it'll be just like what this is going to be and it's crunchy and delicious no more no less just season it keep it keep it nice and crunchy all right so then the steak tastes like steak is then the steak right it does then the steak what I want you to do is you're going to Salt and Pepper just before you use it my suggestion is to really do it take it out 20 minutes before you're going
to you want to kind of R you salt and pepper very simple fine yeah F we can do it on the side now okay all right and then you want 11:00 and 1:00 11:00 11:00 and 1:00 and that will give you that Grill Mark that you're looking for that square 11:00 1:00 okay so we grill we grilled our lettuce weild it off and now you want it to look like a restaurant right so the things that you want to do this is all of this is not yeah no thank you yeah also but it could be for the chef too just so you know th
at yeah so uhh you're squaring this off you're making it look clean beautiful and then the sizing of what you want to do for the steak is thin just like that or it could be thinner you know it's your choice but it it it gives you that mouth feel that you need yes okay and then we're dressing it look at this exactly we dring get a Cesar salad you're going to get a Cesar salad you could St bought this I'm going to add a little parmesan cheese and my real trick to this is adding just a little bit o
f fresh lemon to your store-bought Caesar salad okay yes wait what crons you just add lemon and it makes it taste it brightens it right up I love croutons do you make your own or do you buy them I make my own I'm going to take this frco by scato you're right I'm going to take this back oh my God okay next so here let's do it we're considering at Fresco b scato a summer salad in that summer salad you're going to have components like you always have Roma lettuce every time you're having salad this
is if you want to try that that's Lola lettuce it mimics Roma it gives you a color it makes it I love that what's it called Lola Lola LOL LOL a okay so you're going to add all your summer vegetables in here zucchini squash cucumbers those are uncooked zucchini always uncooked okay and then after this is all done we're adding strawberries it's going to strawberry vinegret strawberry vinegret wait pass that baby if you can't get strawberry vinegret you could still buy you could find raspberry vin
egarette and it mimics the same thing fresh strawberries mixing together that's what it looks like look at this look how it looks like that outside have fun you stop going ins going away some's going away real Quick's going away that's what we're doing we let go slow it is August slow can we talk about something new what what I have a new restaurant opening wait whato restaurant in Nashville Tennessee Anthony's popping up in Nashville when's it happening if you're in Nashville get November 2022
2022 can I go for my birthday please I'm in all right to get these recipes go to today.com [Music] [Applause] [Music] [Applause] [Music] food [Music] yeah [Music] [Applause] [Music] [Applause] w [Music] this week today nutritionist Joy Bowers is putting a spin on salad dressing and by the way folks congratulations Joy Bower superfood Friday just won two taste Awards awards for best filmed at home episodes or film and best health and fitness program filmer documentary it's an award-winning seg al
l congratulations I like to tell you that and hour now thinks he Steven's fiber by the way we should point out this is a family affair this morning because Joy son Cole is helping us out what's up Cole hi you know you know what's really funny guys Cole can't stand up because I'm so short that he's at stand up oh wow oh that's thank you for yeah lean back down let's start with Chipotle tahini Cole what you got okay so we're going to do three different dressings that will take your salad in unique
flavor directions and I think you're going to love these so the first the first thing I'm doing here is I'm adding 1/4 cup of tahini paste which is basically ground sesame seeds it has a mutual I mean it has a mellow mouthwatering flavor but as mellow as it is act in the Nutrition department Cole is add the star of the show which is the Chipotle peppers yeah in three they come in the can and you can either keep the heat light and then just add the Adobo sauce or you can do one pepper which Cole
just added in for a nice heat or oh you're going for I'm going for two if you go for two I mean we're talking bring tears to your eyes heat but we love that I'm going to add a little bit of lime juice okay extra virgin olive oil a little bit of garlic and coal you put in a pinch of the salt over there try it then some water and guys you blend this up Cole you be the taste tester this is the tahini over here and it is so creamy can you see how creamy that is look at that looks good really nice g
o for it adjective describe what you're tasting all right that's earthy oh getting fiery and fiery you trained this palette well joy yes I love it all right Joy you're just talking about Green Goddess dressing I I get it and I love it I have no idea what's in it so I really wanted to master a Green Goddess that had that unique addictive flavor but was also super light and easy to make so you could be heavy-handed with it because we don't like to salad dressing so the first thing I did for the cr
eaminess is I'm adding in one ripe avocado and obviously it's going to give it an earthy flavor it's going to give it tons of heart healthy fat now we have all that basil fresh basil and then to cut some Corners over here when it comes to the spices instead of adding lot of fresh and again this is just because I wanted it to be licky split cool what do we have here I think we got garlic onion is that salt and pepper salt and pepper and then a little bit of lime juice why don't you go in for a ta
ste a little bit of oh this is we have lime juice and we have a little bit of um what is this over here we oh apple cider vinegar that's of extra virgin olive oil this Blends up that what are our adjectives over here I had to break out the thesaurus for this one that quite herbaceous oh herbaceous herbaceous over here you go in for the lemon vinegret now the lemon vinegret is really nice because this is so easy peasy it gives it that bright citrusy pop and it's good for any kind of salad that yo
u have and the best part is it takes a minute to make this is lemon juice okay we've got a little bit of extra virgin olive oil I'm putting in right vinegar Co going for the taste lemon zest to Bolden up that lemon a little mustard and then some salt and pepper and guys I'm telling you you whisk this up you'll feel like you're in a restaurant that's an award-winning show right there right there Cole give us an adjective for that one give us one more adjective oh Cole says Zippy Zippy that is enj
y Cole thank you both for these recipes it's today.com food all right this morning on today food we are answering the age-old summer party question what can I bring well today contributor Elizabeth High School has two delicious summer salad recipes and no pressure Elizabeth but there are three Yankees eating your food we need them to be in good health I hope this is good and tasty they're cute they're cute they're cute honey they want ribs I don't know be want this you're here on salad day sorry
we told them to stay away from the drinks though she's a heavy pour absolutely so I mean y'all know it's hot as the hinges a hill and right now and nobody wants to be sweating in the kitchen so we're going to do these great easy salads that we can pull together quickly all right so now I'm going to get you yes I've never shaved AEG I I still don't like you with nice no she is wonderful all so here we go take off the ends here very good Snappy and then we're going to shave it just like this oh o
kay careful look at you okay Daddy okay Daddy you got it yeah okay keep going so now we go in here now our you're making and then with our finnel oh on I had such high hopes all right let's move on over let's move to the finnel then youve to now if you don't love oh you're better at that if you don't love fennel you can always use celery that's a great um a great option we're going to put that in there and then we're going to start making our dressing so fast for us okay yes keep going all right
we're so we've got a little bit of honey we've got some Dijon we also have got some lemon juice and then we're going to slowly drizzle the oil in here I KN I was Wai I was waiting Yan pause for Yankees reaction okay what do y' all doing how do what do you think delicious you know and that's the thing I mean really y forg we need to drink that's not fair they're drinking and I want to drink I know but they got a game when's the next game so these tonight they're going to be mad I'm going to be t
hey get no they got drunk on The Today Show please win or we're going to have Angry Yankees fansin okay so now we're going to my it is a peach and appal Margarita you know we love a Marita okay this is beautiful now what we do so now what we do is we're going to add pine nuts we're adding pine nuts we're adding par we're going to add that vinegret that I just made let's get the vinegret in there dump it in yes and theel too the whole thing and then yes and then I want you to yeah and then you're
going to toss what about these they're all right now this salad is one of my favorite things it's everything from Market yeah that's it yeah that's we just move on we don't have time for all that so we got to keep it C right so here we are this is Farmers Market salad the deal is if it grows together it goes together okay what does thatan so we have well because corn peaches oh oh oh okay got it if you see it at a farmers market it's all going to go together so it doesn't matter you can put any
thing you love in there now this is my favorite trick so when you you've got all these little Tomatoes see this so we're going to put this on top and then you just cut that's a life hack that's a hack right so then we're going to add this in life and then I've got smoked chicken now listen you can just go to your local barbecue stand pick up some smoked chicken or I mean you can you can smoke your own um I think that's legal in y'all's State now is it yeah yeah I thought not in Mississippi all r
ight so let's work on our vinegarette yeah not in Mississippi not yet not ever probably all right so let's go ahead and add some lemon juice to this lemon juice and then we've got balsamic we're going to throw in two cloves of garlic just hole like that uhhuh because we're going to blend it and then a little bit of zest which we love a zester and what's this and the parmesan is going to go in it's a Parmesan vinegret what's the drink Elizabeth the drink is a peach an apparal Margarita yes fantas
tic I mean is it not one of the best things you've ever put in your mouth Yan like it we're out of time of time in Italy enjoy delicious yes amazing thank you very much I'm going to need this recipe they're all you they're fueled up and liquored up the game up for the game thanks Elizabeth you'd have it no other way if you want to get your hands on these recipes go today.com food thank you again Yankees for all your hard work and hope you enjoyed that [Music] meal [Music] [Applause] [Music] [Mus
ic] [Applause] [Music] w [Music] [Applause] [Music] yeah [Applause] [Music] [Applause] [Music] Kevin good morning what's up S how you doing this is one of my absolute favorite dishes I would have thought I could never make it at home it's like a Thai peanut pasta dish PE pea pasta is Fusion dish it's really easy to make I promise you now I've been watching you cook you know recently so go ahead and just go all right so what we're going to do first is we have to string these sugar snap potatoes p
eas so we're going to do this right here and then just peel it because you see the string out we have to devain it yes devain it kind of like shrimp okay but do this is that one done this one is already done let's try this one right here but why am I taking the string out I would because it's hard to chew afterwards oh okay all right all right go way through I should have so just cut waste all our time here cuz everyone else at home knows how to do this okay everyone else as I am all right so we
're going to add in our peas here yeah we're going to get this going a little bit hotter and we're going to sauté this good good good you're doing does the string go all the way down it should it should go all the way down about a quarter of the way down it's okay don't feel it sorry sorry okay so we're sating that going salate this for about 2 3 minutes add in our shrimp now these are peel these look peeled these are peeled and look at you you're a pro see put some respect on your name people n
eed to know put some respect on your name she knows what she's doing over here right go ahead go ahead and move it move it around that hot no okay just move it around saut this for about 2 or 3 minutes now ideally this would be cooked and we're going to take this out of the skillet to rest we're going to put that into that bowl don't do it right now camera not ready all right now just imagine we've done that pretend and now making the sauce really easy we're going to add in some coconut milk oh
why do you choose coconut milk for the flavor or it's lighter or flavor lighter plus it's um compliments the curry very well so add in some curry paste okay curry paste some red curry paste am I going stir this all up and stir this up and then you're going to add in some natural peanut butter just get the natural peanut butter with the oil not the kind with all the sugar and the jelly in it even stiring all up watch out Stir It Up okay to get the peanut butter please don't launch this just like
Jenna did hers I know I know oh you were watching that I saw that I watched it see look at you at this and so all we're going to do is we're going to get this down into a nice pce now here is a little hack we're going to add in some carrots right okay now if you don't know how to Juliana carrot look at this show a peeler look at this all you do is go oops wrong way just like this and it creates these long it's like the lazy woman's peeler I love that it's everybody's peeler look at that julan oh
yeah I need one of those go okay how the shrimp why is everything oh Lord know I know have it look it's a work in progress it tast let's move on from the carrot on that okay we go all right now moving on down here now pasta takes about 6 minutes to cook this is some whole wheat pasta you can use some fetuccini if you want to it's really good okay we're going to add in our pasta here and then our cooked shrimp and peas how good is that there you go super simple look how vibrant that is kids will
love this dish it's not too spicy now if you're like me you probably wanted to reserve some of this shrimp so you can make a salad for your meal prep okay this is going to be a Cajun inspired salad y'all really simple dressing just got some Greek yogurt here to cut the you the C mayonnaise you can do absolutely some oil go put that hot sauce in there hot sauce I like to use Frank taste good y'all what's this and some lemon yes you're right it does have a little stir that up it's a little bite t
oo it's a little bite lemon is this the dressing yes that's the dressing and then you're going to chop up cucumber a tomato why are you laughing she's doing so well y isn't it is she doing well fantastic you know she has her own podcast no it's a show I'm sorry we're so preppy you so proud of you so we're going to all right add in M tomatoes cucumbers chopped up some avocado okay I think that is done oh Lord turn that off it's still going can I just turn it off I don't yeah you can turn it off o
h boy okay that's going to be her lunch yeah yeah keep going keep going okay and then we're going to add in this just a little bit of water for the consistency of this dressing dressing really good really and it's super simple right this stuff that's already in your K Pantry we're going to add in some avocado I love avocado what about some onion too a little bit of bite you know a little bit of breath T in there and then we had some left over shrimp that I just used just a little bit bre you kno
w it's a little bit of breath thing that's what I call it what do you call what huh s a little bit of you know for you know for each recipe okay yeah if your breath doesn't smell a little bit bad well yeah not right's not right all right get some of that that dressing is so good okay we're out of time Kevin you're awesome look at my tossing technique look at you look at that she is a pro that's [Music] [Applause] [Music] amazing [Music] [Applause] [Music] he [Music] [Applause] [Music] n [Music]
[Applause] [Music] je beu Thomas has worked all around the world for athletes and celebrities like Patrick Dempsey and this morning he's going to show us some nutritious and delicious recipes family's going to love they're quick they're easy to make beu good to see you good morning great to see you thank you it's already smelling good and what are we making this morning all right we've got this beautiful warm fall color Biryani rice salad to begin with okay which is like a mixture of all these t
hings and to start with we got some mustard seeds Okay the same mustard seeds that you would make U mustard out of the stuff we put on Burgers you toast them up in some oil yeah I TOS them up I've got some onions to go with here all right and the idea here is to get these sauteed a little bit the mustards start to pop and then we've got some fruits and nuts and one of my favorites is apricots cuz one I'm from Colorado so it kind of brings out the whole Rocky Mountain the west and then you add I'
ve got some cashew some apricot dried apricot raisins and chickpeas looks like chickpeas you put all that in there until the cashews start to toast a little bit the raisins plump up this is what we're heading for and magically it looks like this look at that this is exactly how my home kitchen looks yeah exactly it just happens just like that yeah and then we've got the toasted stuff and you can add a little bit of curry powder what do you think about curry powder I love curry powder all right s
o little curry powder at home if you want cinnamon cumin whatever you like now what is this a special kind of rice this is a basmati rice which is the Indian long grain rice I love that right so delici long grain rice I like it and then uh the tasting party is going mhm that's a good sign okay thumbs up this is a great way to use up all the you know if you have leftover rice but you bring a bunch of fruits nuts everything toast it goes in there cooked rice okay and then I'm pushing you down the
line time is short okay and our particular flare for this one is we're going to grill some peaches some fruit we got butternut squash I'm going to put some lemons on here okay are we grilling all these things yeah let's throw the big things on here I'll do it and what do these look like jalapeno peppers okra oh okra okra okra and you can brush we have a little brush here we can do some coconut oil okay and you can of course do butter if you want but coconut oil we can get this going keeps everyt
hing vegan we got a lot of vegan families now yes look at that that becomes and then this you can sprinkle some of that on here and add it add it like how are the flavors guys so yummy salad dressing out of control you know what this is like energy food too you got your nuts your rice your beans like so healthy exactly okay we've got another salad which is a mixed corn salad so that's going and then over here I'll take a bite while we you get me ready for this we're going to do this sauce if you
've been um beaches along Mexico beaches along India grilled corn and corn lote is Big everywhere okay all right for a green sauce start with spinach we got some mint leaves we got some fresh cilantro some jalapeno some ginger all that goes in there blend that up blend that and you get this beautiful green sauce oh yeah okay I just don't like when things burn okay I I know since when he said you're right okay grilled corn grilled corn this would have come off of our grill right there it's nice a
nd charred and then to cut the kernels off you can do it on the board or look that you can put on a bowl it falls right into the bowl okay yum then we've got this beautiful grilled corn just magically showed up here yes it did gorgeous and then we're going to add some spices here I'm going to sprinkle some in just add them in there actually let's just put them all in yeah just dump it in there cuz we're almost out of time all right and we'll put the whole recipe online that goes in stirred up sh
ow the final result there a great salsa you like itac that we're going to put some crunchy stuff on there yeah what's the crunchy stuff crunchy's Indian snack mix it's Seb oh I'm in love good you you've done it again all right we got toses recipes are online we're out of time to check out your local news a little kick to it it's a little I'm a morning person I love the morning and I love sharing that Joy with our audience you make a choice to spend time with us and that's very [Music] special jo
in Hoda Cy for season 3 of her podcast making space listen now [Music] I mean I don't even know how fortunate I am to be joined by not one Master Chef but two Master Chefs here in the kitchen first it's celebrity chef Jeffrey zakaran he's the host of the new Food Network show big restaurant bed and of course Savannah who has her own cooking show called don't eat that you will get it no don't eat that unless you have Pepa I want you to support me on my cooking Journey like like gz does unless a b
athroom is nearby anyway Jeffrey we're so happy you're here here are you happy to be among the of a chef I I love the show what you're doing and it's really incredible cuz it's really hard to teach someone like without like getting in there like I know but the only way to learn is to actually do you think she could do um could cook this absolutely you ready we're going to do a spring mushroom tea pasta okay so be careful that a knife at me don't gesticulate with a knife that's first okay slice s
lice I'm going to put some shallots in here with garlic okay it's a very simple pasta and I'm making it real time what do I have first pasta is down in the water and it's very salted so when you want to Salt pasta you want the water should taste like the ocean remember very good okay okay water should taste I'm going to move a little closer the mushrooms are going in here can I help you Jeffrey put those in here so our mushrooms shallot garlic very simple let them soften you don't have to be jus
t leave it there medium how my slicing fantastic oh Savannah so you want to make sure that they're evenly sliced so they cook and they look like this I would eat that alone okay so we're going to add to this some white wine go and a little bit of with white wine pasta water okay not all of it just a little bit why a pasta water because pasta water has all the starch from the pasta and guess what it helps you know that silky yes that silky past you get at a restaurant you don't know why is it so
silky it's not like that and that's why so we're going to reduce it not quite yet because we don't want those to go Brown so these are peas you could do frozen peas or fresh peas okay if fresh you could blanch them for a second but honestly take right out of the right out of the freezer it's fine just put them in okay we have a pasta right here boiling salted water this is the sauce and people don't understand so the pasta next to the sauce and all we do is we take the tongs we don't throw no le
t me just guess and and I'm not a Master Chef but this is alente alente to the bite to the bite so it's about a minute away from being fully cooked and we're going to put it in here and just finish it beautiful in here and that's how you fit every pasta that you have in a restaurant that you like is in the this is how it's done yes it must so just going to give it a little toss give can you do a little toss be care you know how to do it oh okay whoa that's beautiful okay sorry y'all gosh it's al
l right it's s oh no sorry I'm going to fix it watch this see this I'm not going to take it off the pasta just like this 1 2 3 4 You need a c comes the peas then comes I didn't mean to make such a m it's okay A little cheese a little cheese and because it's a little dry and we're missing some yeah we're going to add a little bit more pasta water watch this just like this see you even spill a little and you're a master chef and then at the very end some chili I love chili very finely minced chili
and we're ready to go we're going to add a little basil to it all right and you're going to come over here and taste your knife skills are excellent well thank you so much we're going to that's what that's called and there you have it we are done a beautiful spring pasta be careful spring P okay you try to flip it let's see you flip I want to see what you're doing is you're not you're really not flipping you're really just folding so you just very small very small okay why are you giving her ti
ps okay go flip there you go much better excellent wow thank you I've learned so much I'm going say that was great come on I'm going to make it rain some peino romano and this would you like a bite yeah I would go yum that looks delicious what kind of pasta do you use uh fetuccini uh flat pasta tagel okay Petit do you feel like you have to make your pasta or no you don't uh you can make it but you really don't have to make pasta okay well don't eat it you have to read this text for this recipe a
nd more go today.com [Music] food [Applause] [Music] [Applause] [Music] [Applause] [Music] he [Music] [Music] [Applause] [Music] [Applause] [Music] it's make aead Monday and today goes green this week this these recipes will bring you down to earth here to help us Veg Out is Chef and owner of pig Beach Matt Abdu Matt good morning good morning guys it's so great to see even though it's still digitally but it's Wonder but we see you but we see you that's all that matters and I am so excited becaus
e I am obsessed with carrot ginger soup and I bet your recipe is just like one of the best well I I truly hope so but I mean I'm sure Cal is also going to be able to give me a run for my money very very his culinary Adventures but this carrot soup is really it's just absolutely delicious and believe it or not you actually make this recipe using all the scraps from any of the soup or carrots that you might be using for other recipes peeling them save the scraps any ends or tops or carrots that mi
ght be you know almost getting to the point in the refrigerator where they're about to uh go away and since it's Earth Day we really want to be able to uh just try to find a way of not wasting as much kind of across the board and that shouldn't just be an Earth Day thing that should be a year round thing um so anyway in my pot over here we're starting off we have some carrots that have just been sliced up we started off with a little bit of vegetable oil in some ginger garlic and white onions an
d we just put it in our sliced carrots we're just going to kind of cook them all until they get a little bit nice and soft and then to that we're going to add some vegetable broth now this could also be just plain old water we're going to add our vegetable broth just to cover it we're going to bring that up to a simmer and then we're going to add in a little bit of apple cider vinegar that acid really kind of gives those carot a nice big pop with that Ginger brings it all Al us some flavor and t
hen last but not least we need a little bit of salt and pepper that are going to go right into that pot so we're we're going to bring this up to a simmer and we're going to cook it for about a half 20 minutes to a half an hour or so until those carrots are nice and tender and then they're going to go into our blender once they're all nice and tender and you're going to end up with this beautiful creamy carrot ginger soup now carrots and ginger are like a match made in heaven they go so well toge
ther and that flavor of that Ginger really brightens up those carrots and make an incredible soup and Matt it would seem to me that this this is a soup that could be served either hot or cold absolutely why not it could be sort of in that sort of like uh gachu s style soup cold or hot will be absolutely delicious but another thing that we're going to use up with our carrots that people throw away all the time and has so much flavor we're going to make a Carrot Top pesto to soup and believe it or
not these Carrot Tops they have so much flavor guys they have that nice bright green sort of herbaceous flavor to them but they also still taste like carrots so in order to make our carrot pesto what we're going to do is I've taken the liberty of grabbing The Carrot Tops you can see right here okay push this out of the way and that's a crazy question but what if you don't have the Carrot Tops can you use other things or that is a great question if you don't have Carrot Tops you can still absolu
tely make a delicious pesto regardless this recipe for pesto will work pretty much across the board sub Out The Carrot Tops for Basil and you still have like that traditional basil pesto ready to go okay um but the the two key tricks that I love doing when making this pesto is first I love to blanch my herbs first what that's going to do is it's going to really help set that nice beautiful green color and keep them really vibrant throughout the the processing part hey Matt really quickly could y
ou tell people what blanching is absolutely so blanching is basically taking any sort of vegetable bringing a pot of salted boil water to a boil and then taking that vegetable and putting it into that boiling water to cook it for about 30 seconds or so to either soften it or set those bright green colors when you're blanching herbs anything that's green it's really going to help make those green colors really pop and come alive within the cooking process to keep that nice bright green color nice
cool hopefully like the color of my shirt so we have our so we have our blanched uh parsley our blanched Carrot Tops our blanched spinach and that's all going to go into a pot with a little bit of salt and chili flake into our blender excuse me one clove of garlic now this is the part if youd like a lot of garlic you can add a little bit more but at one clove believe it or not raw garlic is going to be quite a bit I have some toasted pine nuts they're going to go right into our blender and last
but not least stuck in there is our olive oil so we're going to put all this into our blender mhm and we're going to put our Li on it and a great tip guys whenever you're you're puring any sort of green herbs like that if you want to keep them nice and bright green put an ice cube in there believe it or not the Ice Cube's actually going to keep those green colors nice and cold because the enemy to keeping Anything Green is heat and if it gets too hot because of blending too long it might turn t
hat army green color which we don't want so ice CU your blender is going to do two things oh yeah it's going to keep it nice and bright green it's also going to help emulsify the pesto so we're going to put it all on our blender and just kind of blend it up real quick you get the point and then when it comes time it gets all nice and creamy smooth we're just going to take our last little bit of Parmesan cheese and we're just GNA Fold It Inc looks amazing my Gooding Matt we've got to go unfortuna
tely but you've got also on our website some great recipes for what you can do with leftover broccoli and cauliflower as well yum absolutely don't waste anything guys use it all up it is super delicious don't wasited the thing of it I'm so all right Matt thank you so much cool all right com great seeing you happy birday thanks so much Matt in this morning's make ahead Monday we have a double header packed with spring veggies so here to help is host of Food Network's worst Cooks in America our fr
iend Chef an Burell an good morning good morning thank you guys so much for having me and Happy Spring Happy Spring I love this cuz I love stew I love making stew but I mean in this time of year I feel like it's kind of off limits but you're changing the game here well I mean I always love a veggie anytime and the more I can get the the beautiful green spring colors that's what's what I'm talking about so I have a bunch of veggies I have sugar snap peas I have asparagus I have zucchini and escar
o I have some spring onions that I'm sautéing in my pan and um my veggies I have blanched in salted boiling water and then I am letting them chill out in salty ice water and then I have a little spring onions that I'm starting to sauté in My Pan I'm adding to that some some new potatoes some red Bliss potatoes that have been um boiled as well we're just going to get this all sauteed together so we get the potatoes in there and then we start adding the veggies why do you like the vegies before in
stead of just sautéing them with everything so I blanch and shock them to get them cooked through and then you shock them to stop the cooking and set that beautiful green color and um so then when we sauté in the pan it's really just about bringing everything together I know you got some asparagus I love asparagus but but could you use any grouping of green veggies you wanted anything you want if you don't like asparagus skip it if you're not a sugar snap pea fan you can skip those too if you wa
nt to use English peas those work just as well um so I have some zucchini that I'm throwing in there the zucchini I'm just growing in I have not blanched and shocked that um and we just got everybody sauteed together right and then we finish it with a little bit of escroll and throw in a little bit of chicken stock just to get everybody to come together there we go all right we give it a little sprinkle of salt and just for fun a little crushed red pepper I like a little Spice in there and then
we finish the whole thing with just a little bit of butter and parmesan cheese that it kind of helps hold everybody together it's almost like a warm cooked salad yes exactly and this goes this is great for things with like grilled chicken or roasted chicken or you want if you've got leftovers and you could you say you can turn it into a fatata so I that's exactly what I did I took my leftover spring veggies toew and I just uh beat up about six eggs and uh about a half a cup of Parmesan cheese um
I got that all in a pan finished it in the oven and then topped it with a little uh salad and some some bread and like the whole thing then is like it could be just a beautiful spring side dish or it could be a lovely brunch or like you know or derves that kind of thing and that's great at room temperature oh wow what's the secret to to the frittata not getting the bottom too brown but making sure the top Cooks how I've always had trouble so right I know it's like you started on the stove and w
hen you see the eggs start to cook and sort of hold their shape I just toss the whole pan right in the oven so about 350° for about 15 minutes just till the eggs are cooked through and voila there you go boom so good I want I just want it I want food back and thank you so much that looks delicious well thank you guys so much for having me and don't forget to turn in tune in to worst Cooks on Sunday nights at 9:00 absolutely on the Food Network and of course for these recipes and more head to tod
ay.com food and we'll be right [Music] [Applause] [Music] back [Applause] [Music] a [Music] [Music] [Applause] he [Music] [Applause] [Music] he [Music] it is time for tasty Trends Tuesday and today's Trend eating less meat even if it's just one night a week a lot of families are trying to help the Earth by choosing a more eco-friendly option okay but we didn't want just any meatless meal on our show so we called up Stephan oaki he's the chef behind one of the hottest restaurants in New York City
I've been it's delish Dora and we asked him to make us something wonderful hey stepan stepan hi guys I'm excited to be here how you doing Stephano we like that little snap yeah you're making us feel like happy just showing up that's because because when like Luca's around so like the only way to get him out of a complete rage is to dance with him so after we're done with the segment I'm going to go dance with a little bit and it's going to be great well and L yeah your two-year-old son and you'
ve been making cooking classes with him cooking videos yep I hear he he actually loves it we can hear him we hope he makes a cameo there is LCA what does he like to cook uh um he like he just loves to eat really but uh yeah he loves to Salt things it's fantastic I we're up to a good start you know pretty cool all right he yelling at me right now for those of of us who haven't had the privilege of eating at your restaurant you're about to make us something delicious tell us what you're going to m
ake okay so we always do a seasonly Yi and it's for brunch we're going to do a Pei here um and we're just what I've done is I'm just going to take over real quick if if you don't mind what I've done is just taken uh potatoes and you always want to have potatoes that are a little bit older low and moisture because the idea is to get the moisture out uh when you're making the Yi so you can add less flour so what I do is I bake the potatoes off and you see the steam that's escaping you to cut them
in half right away okay and then you're going to send them through a rer I have this rer that I've had in my family for years so from Italy and I I just I can't get away from it great um and it actually just goes onto a wooden cutting board and then I take some you know those frozen peas that you have that you use to you know I mean if you got a headache or like spr their ankle yeah exactly um so just use one of those if if you if you have Frozen fresh bees inside the the fridge what I did is I
took like this really beautiful orange egg yolk I don't know if you guys can see that but it's like dark dark orange we get beautiful eggs here um from upstate New York and I actually add them to the uh to the peas just take an immersion blender and then you just blend the two together okay okay and then what I've done is I've put off to the side um some of the uh some of the p and that's going to actually get added right inside of the potato right so you're going to have like the basis of pee o
f pinyi so during the winter time we did squash um we've done spinach you want to take as soon as you've done that you're going to take just a a regular I think we call this just a plastic bench scraper is what we call it yeah bench scraper at the rest yeah yeah so then you want to take that and you want to take uh just a flour and you're going to sift it on top and is that just normal flower yeah uh we use du jle but you can use AP flour absolutely so you're going to to bring the dough together
you sift all the flow tops so you don't have any really lumps and you're going to bring the dough together with a bed scraper okay slowly like this so you have the egg yolk in there to help bind it together and I've got and I've got the finished dough right here here okay I'm going to show you just how we roll this YY yeah that's it so I know we were saying shocked that it's hard to make homemade pasta but that looks easy so it's potato and flour potato flour and then yeah just the pee you don'
t have to use the pee if you don't want oh my gosh okay so now what are we doing with it okay so so what we're going to do is we're just going to roll it out into into a log okay you want to have the reason why you want to do it on cutting board is because it may be a little bit a little bit wet and when that happens if that if that happens it adds a little bit of bench flour you have to the side here uhhuh so you can easily get the shape that you're looking for okay so what I'm going to do is c
ut them little Noki balls right and so at the restaurant you know we go through so many nois but I us we usually have you either use a noi board or just the tin of a of a fork yeah so dip the fork inside of a little bit of flour take that noi you want to push it down okay roll it roll it yeah we're gonna and roll it and you want you want to have the tin of the fork actually showing I've done a few ahead of time for you guys and I'm going to actually put this right in the boiling salted water oka
y can I ask something did you thece did you do the fork thing just for aesthetic so it looks cute could you just plop them in if you wanted that's actually a great question so yeah in many ways yeah my Nona used to just cut them like this and then she used to just put them in the in the boiling water as is but you actually have this little indention when you when you when you push it with on the tin of the fork that holds onto the sauce really well so that's why I I use the uh the tin of the for
k anyway um so it's whatever you want to do or just come to resora and we'll make it for you as well all right so let me just show you the sauce real quick yeah the sauce is be yeah so we're doing so we have a p puree on the base but we have just a very very simple butter or if you don't use want to use butter you can use extra virgin o but I have a little bit of butter right here because mean we use a nice amount of butter uhuh okay I have my noi that have just been dropped in I'm going to make
sure that as soon as it start floating they're ready to go but you see that those peas that we used to have in the in the bag or we have fresh frozen peas as well which are really really nice yeah or just go to the farmers's market across the way and you can get them there too it's going to go right inside with the butter yeah you guys with me these are like one of my favorite things during this whole Co thing we've been so excited to have spring come again I mean it's just been so excited so w
e're going crazy with the peas we're going crazy with peas right now okay so if you want to come in here let me show you the nois are floating right now oh okay and they have to float that means they're done and then you just pour them right in that sauce exactly right going right inside the sauce right now okay you want to have a little bit of pasta water as well oh I see how you did that uhhuh will you show us that final product oh that looks yummy right now you got it we want we wish it was h
ere it's all I can tell you I'm going to send some to you Jenna thank you don't forget about me and you you sorry sorry of course both of you both of you of course both of you Luka's actually G to try and eat this Luka Luka Luka do you want to buy hot Luka okay we have the PPR we have the fresh P okay will you just give us your flash to the camera we got cuz sadly it's all over we want more you're a little bit you're a little out of frame but let let's see if we can let see there you go that's a
beauty tell Luka to blow first my camera woman's going to fire me after this she she's ymy beautiful tell her we said thank you yes re you guys so much Forks see you soon and for these recipes headt today.com [Music] food [Music] [Applause] [Music] he [Music] [Music] [Applause] [Music] I [Music] [Applause] [Music] of course it's Friday that means it's superfood Friday today nutritionist Joy Bower sharing two delicious egg recipes that will have you scrambling to make them this weekend I'mma lov
e it hey guys I love eggs so much and I'm excited to share with you two healthy excellent recipes for your weekend brunch plans first up a veggie cheese frittata that is packed with the good stuff I'm starting here with a dozen eggs the majority are whole eggs just mixed up right here but I always like to take a few of the yolks out next I'm adding in a half a cup of light sour cream I'm all about the herbalicious flavor you can put in whatever herbs you like I have here chopped dill and parsley
1/4 teaspoon kosher salt and a little bit of pepper and I'm just going to mix this up and now we are ready to build our frittata I'm using onions and bell pepper this is the point where you can make this frittata your own and it's really important to use an oven safe skillet because when we make a frittata it goes from stove top right into the oven this will sauté over a medium flame for about 5 to 7 minutes we just want to get the veggies nice and soft and lightly browned I'm adding in some mu
shrooms too I'll let this sauté for another 5 to 7 Minutes sprinkle on top I have some 2% sharp cheddar cheese slowly I'm going to pour my egg mixture over the cheese which is over the vegetables many layers of scrumptiousness and let this sit over the flame for about 3 to 5 minutes now I put the remaining cheese on top and I'm going to let it sit over the medium flame for about 3 to 5 minutes I just want these outer edges to slightly firm up and cook and then I'm going to transfer it right into
the oven set a 3 for about 20 minutes and here's our Masterpiece guys every bite is filled with protein fiber and yummy satisfaction now we're elevating egg salad to OMG status by giving it a CIO a Pepe spin so here I have a dozen eggs hard-boiled some of them are whole and a few of them I lost the yolks and I'm just going to chop them up using my Fork so this is nice and mixed and now I'm adding in some light mayo and of course parmesan the star of the show I'm going to mix this up and you'll
see it's all coming together rich and creamy and luxurious and to add a pop of color and some nutrition I chopped up a bell pepper and I'm going to add it right in but of course we need the ground black pepper pepper I tend to put in about 1 teaspoon but you can continue to sort of add the pepper and taste I like to enjoy it on a bed of leafy greens some whole grain crackers or toast guys this is good here's too an extra special weekend that looks delicious I'm telling you that and and the fritt
ata is just one of the great because you can take anything that's in the fridge leftovers I've had like leftover green beans and I've just thrown them in a frittata that's really tasty then that looks terrific so uh for more on these me recipes why don't you go to today.com food [Music] it is time for today food with Easter Sunday coming up many of you may be serving ham for dinner well Atlanta Chef Deborah van tce has something a little bit different she's the creative director and the owner of
Twisted Soul cook housee and pores and as a former flight attendant Deborah's love for travel inspired her debut cookbook it's called The Twisted soul cookbook modern soul with global flavors Deborah first of all you're so cool just reading your intro about so you picked up a lot of these tricks on your travels you learned a lot yes yes um I've had the opportunity to travel as a flight attendant I've had the opportunity to live in different countries and I've picked up all kind of ideas and tho
ughts on food now I like the Twisted part of it what how come you use Twisted in your titles um I use Twisted because I'm a little Loco no seriously is because um it's a little bit of a Twist on soul food you know and my opinion all cultures have a soul food and that's a little bit of a Twist on what you normally hear um and I try to infuse those different cultures in the traditions of mine okay well let's let's do a twist on a on a ham a lot of people are familiar with making a ham but you your
twist is you involve some what some cocacola a little bit of cola um some ginger some cool things come on over let's talk about this okay so you know typically I would do this with either a ham or ham hop uh but it's very very easy we've got Ginger some onions we just like put all of this Ginger onions garlic and we saute it for about five minutes M stir that all up yeah we've let it heat up for about like I said 5 minutes so that the onions like start sweating a little bit and then we just sta
rt dumping things in there so I've got dried mustard I have some Chinese five spice which is a little bit different for most hams um some stares I've got a kumquat marmalade that I made but you can use orange marmalade Kat you choose to do the kumquat is definitely in the cookbook the recipe and then some red pepper flakes and some cilantro okay that's interesting and then I use diet cola because I want to control the sweetness just a little bit so is that um it looks kind of flat oh no it's not
okay so you you put it in like it's right out of the cans okay like it's right out of the can yeah it really doesn't matter I'd let this simmer like 15 minutes you I have like precooked the ham just a little bit and just like to be certain I've got a bone in ham which is a very budget friendly ham it's bone in um it's completely cooked I take I've like let it simmer in just some water softened it up a little bit and then just remove some of that fat okay down to about a four of an inch I'm goin
g to take and score it score it oh and why are you doing that it's so that the flavors of the marinade will get all down in that t okay and also it makes it look kind of cool it does look oh that's that Tic Tac Toe thing going that's that Tic Tac Toe thing all right so once I've got it score this would be simmering we take this whole ham sck it if you don't have a dutch oven you can use a roasting pan now and then I just kind of take a little bit and just glaze it over okay I'm going to stick th
at in the oven on 350° this is super super easy that's amazing so how long do you cook it in the oven I'm going to cook this one CU it's about 7 pounds for about an hour and a half it's about 12 to 14 15 minutes per pound I'll let that go and if the top doesn't fit because the Ham's too big that's okay that's okay that's okay the Ham's GNA actually shrink as it Heats through the pot's G to fit okay what does it look like when it's all done okay let's go over here okay so we've got our whole set
up here so this this is our ham you see the nice color on it the glaze yeah we've got some green beans just C this Easter and that's what my mom always fix I have a little extra glaze I kind of serve this over some rubet greens also and another cool thing we've got is some bacon and praline mac and cheese what are you talking about yum so we got our mac and cheese with bacon our beautiful ham with bacon and pray Lings no you need to stop we can't take it okay Deborah thank you so much uh best of
luck enjoy your Easter and thank you for sharing the recipes for these recipes you can head to today.com food and if you want Deborah's cookbook it's called The Twisted Soul we see it Go today.com [Music] shop [Applause] [Music] [Applause] he [Music] [Music] [Applause] [Music] sh [Music] [Applause] [Music] you're celebrating Passover we have a dish that will wow your guests New York Times food colonist Melissa Clark wants to serve up lasagna but with a SW you might not be ready for all right co
ol so this is a this is a great idea yeah so instead of using noodles cuz you can't use noodles during Passover If You observe we use matah and you put them in the layers just like you would no cooked lasagna noodles it's so easy and it's so gooda all right so we get so first thing we're going to do is we're going to make a little marinara sauce really simple I've got some sliced garlic here my olive oil nice and hot and okay my secret whenever I make marinara sauce and chovies oh yes better cho
p chop chop chop chop them but what if you don't like anchovies then you leave them out oh okay I prob s Sal no but you know the thing about anchovies is for this they dissolve you you don't notice you don't even know they're there but they add a lot ofor on them yeah no they dissolve I swear look on that see how they kind of dissolve she's right and then just a little bit of red pepper I'm not going to use it all salt and pepper yep so and then after 5 minutes they just they dissolve the garlic
it's a little brown you can smell it right but what do the anchovies add right we we could say oh we get the pepper we get the the garlic but we think okay so you know that savory flavor that people call Umami you know that that's what they add they just add an extra layer of flavor and it just makes it it's like richness it just okay let me tell you what they you know the time you know sometimes you eat something and you're like why is this so good probably it has an hiding in it trust try it
once you'll never go all right and so you just Tomatoes scissors yeah right out of the can you know how you get tomatoes out of the can and instead of chopping up it makes a mess or using your hands I like to use scissors just snip it right up and then you just add it right to the sauce um Hoda can you just stick that Rosemary right see the Rosemary there stick right in there do you mash that up or or does it it's going to simmer and dissolve you can keep cutting it with the scissors okay and th
en that becomes this gorgeous marinara sauce over here full of Flavor now we want to fill this with ricotta cheese right just like a regular Z so egg look at that egg I know is look at that I know how that was a Happy Chicken okay and then basil salt pepper just stir it together and then I'm going to layer it in sooda can you take the matah and just lay it right into the dish so have you made yeah um just do one no you want to do one layer so you want to break apart one piece okay do this and do
n't worry you can layer it you know what lar it's fine it's all going to absorb the sauce it's going to absorb the cheese y oh that's perfect cute I can cook all right have you ever done no cooked noodles with lasagna you know when you so you just buy them out of the box you put this is the same thing don't um if you have ever sometimes there's a type of matah that's a little bit harder it's called shora matah shora and it's um an it's a Mata that is handmade it's harder if you're using that you
want to just soak it in a little water for 5 minutes because it's not as Airy and light okay but that's not when you just go to the grocery store you shouldn't be worried you're getting no you believe me it costs like 10 times as much you know regular the regular and then I'm just going to add some of so you just add it on top of the mozah exactly spread it to the edge okay and then do you do another layer yeah we're going to just do the cheese okay so again just like a regular lasagna cheese y
ou want to sprinkle some so this is mozzarella cheese you're putting on top of the fresh mozzarella yep perfect okay and then more sauce more sauce and then more mat and more matah exactly so this dish is based on a sapharic dish called a Mina which is a matah casserole and you and um it's a popular dish typ brigher yeah look how she eats m is this you need the butter though that's how you eat it why cuz she likes to make a mess right why do you do that AER here TR hugely messy though all right
and then yep and then you bake it oops no way how how long do you bake it you bake it at 350 for 20 minutes covered and then you want to uncover it for another 20 minutes so it gets bubbly and brown the cheese melts right I know does it it's delicious right it tastes like lasagna you don't really taste the matah but the matah is what anchors it keeps it all in place no noodles it's the perfect Passover thing to make you know during Passover week it tastes like noodles it tastes like noodles perf
ect thank you that's really an vegetables do it any way you want you can just make this your own to get this recipe you can go to today.com food Melissa so yummy thank you fantastic time now for a delicious Easter dish that everybody in your family will love everybody our Chef this morning is the queen of Italian cuisine herself Lydia Bastian let's get cooked absolutely I have I have two great sushi here so going I put you to work lamb nice pieces of lamb you know secondary muscle you you want a
little bit of of the gelatin in there makes it goodel salt salt salt it up pepper L of salt yeah yeah okay all right who's the chef here you I'm just commenting oh okay okay no sauce so now since you want to get so much into into cooking do you want to put I'll put those in for you you put this in and we're going to Brown those nice and brown and they're going to get brown like that we're going to have some celery can you squash those for me what do you mean squash them these are tomatoes yeah
tomato like Lucy okay like this like this oh like this there oh you wait what I I made you wash your hands yes that's wash for hands so you know this this is a a one pot meal and today people are cooking and that's how they're cooking in the kitchen yes the desserts the the desserts come after after in one part but the vegetables and the meat and the beef and all of that so that you get a nice and brown nice and brown we really got a closeup of me doing this tomato grinding you're doing a good j
ob thank done yeah yeah done here I have even ready a wet towel for you you know we do like there you go oh no okay so got it on my shirt okay you did no everything's okay what what do we do what do we do now we continue the the cooking part yes so in here we put the onion uh-huh okay what's in there you just so you took the lamb out of there right the lamb is out but all the remnants of the Lamb you want that you want that so okay you can mix that put some salt in there and uh you can put the b
ay leaves in there bay leaves oh bay leaves you put salt where you going put the salt the salt okay don't do that and and mix put salt put salt put more salt okay yeah well you really salt it up don't you no I don't that's you do it well you told her you ask do what you told the oregano draw orano you know you buy it but buy it on on on little sticks like this this is real from Sicily and what you do you just squeeze it like this in crumble it it's the real deal you want to try uhhuh not not the
whole thing just okay well I mean yeah that is a little to my goodness follow your pinch paprika you you can dump the whole thing yeah yeah that whole thing wow and we're going to put the celery okay celery I'm over here busy okay yeah you're still now no no I'm going to get out of the way here you guys are doing fantastic the Tomato in yet yeah go ahead put the Tomato right in all right okay that's finely ground tomato well you did a good job you did a good job yes so hold up are we going to k
eep him in the kitchen yes I think Andy's doing a 10 plus yes is I mean I'm not I have a nice kitchen what does that kitchen do you cook about not really I need to okay so take take tips now you can put hold on you can put the meat back in there okay and you let it cook for about an hour like this put a top on it yeah put a little bit of water let it simmer this is one of those brazing this is one of those dishes takes an hour an hour and a half but at the end you really have this mellow meat th
at sort of break meell meat Easter and what's that what's that veggie down there that's squash oh so after an hour and 1050 minutes you touch it if it's done we add the squash to it okay you're busy cleaning your hand myself good good good good so there you go do you like squash I mean you know I know I know how do FL flavors I know what she likes do you like squash do I like squash no he doesn't he doesn't he doesn't I mean yeah I like it it's good for you yeah yeah so now the squash squash doe
sn't take that long to cook you pick it up full speed okay you want it to boil to cook and this is how it ends and this is how you taste it now beautiful here hes okay let me know what you think about it it's going to be totally yummy it'll be really good and you don't want to overcook the the squash the squash you the lamb you want sort of fall up you like very good I'm not a big lamb guy that's great surpris it's very good not surprise okay come this way let's go dessert let's go yum now this
is what I like now this is dessert okay this is simple so you have done some work there and just the assembling you know this is Italian in Italian cuisine it's called do Al spoon dessert likeu is a spoon dessert so we do we have some strawberries Dum those in we don't have much time but we'll go ahead and assemble we sure do we'll just Assemble is marinated this recipe here so you put strawberries those let me let me okay I think we got to go to break but the recipe is at today.com [Music] [App
lause] [Music] food [Music] [Applause] [Music] [Applause] [Music] sh [Music] [Applause] [Music] h 3 2 [Music] [Applause] [Music] [Applause] 1 [Music] we are back with a holiday edition of superfood Friday as so many of us get ready to celebrate Easter and Passover this weekend today nutrition and health expert Joy Bower is here sharing not one but two recipes to cover each holiday Joy good to see you happy have a good Passover I know it's coming up oh thanks so much Alan yeah we have two super f
un super yummy recipes and I'm going to start with Easter we are going to make these adorable Easter bunny egg cups and so the the first thing I did because I wanted to incorporate a lot of nutrition I sauteed some onion and bell pepper got them nice and soft and got a lot of the water out and really you can use any veggies that you want and if you have fin eaters you could skip the veggies as well then we let that cool and we make the egg mixture so here I have a dozen eggs I like to lighten it
up so I did a mix of eight whole large eggs and four whites but like you know everyone is the boss of their sauce and they can use whatever combo that they want to make that egg mixture extra creamy a little bit of light sour cream or Greek yogurt and then whatever herbs you have in the fridge I had some basil and some salt and some pepper now I'm adding in all of those yummy veggies right into the mix yes I call this nutrition confetti vitamin C lots of flavor antioxidants and now to cheese or
notcha cheese I say cheese again I say cheese too is there really an option here Al so I'm putting in some cheddar and what I generally like to do I'm going to put the whole thing in here is normally I would put half in and then I would leave half to put on the top and then this would go you have two options here I'm going to move this over to the side this would either go into your muffin tin and you could make perfect little Easter frittata muffins that'll be a sure thing on your brunch sprea
d or senior producer extraordinaire Ali margarit sent me this Tick Tock Trend to try out to turn them into bunny shapes and I think you're going to get a kick out of this so basically what you do is you take you you put in your batter and it's very important I lined three paper liners because you need a lot of stury okay you take tin foil about an inch and a half across 6 Ines down you smush them into little balls and then after the batter is already in you see I put a little bit of cheese on to
p you're going to place three strategically at 12:00 then at 10:00 and at 2:00 and you pop these in the oven 350 yeah just for about 20 to 25 minutes Al these are so flipping adorable and then so it comes out like this and then what I've done is just for the decor I use rosemary for little whiskers I used a little piece of olive for the nose and then sunflower seeds very nice now you got you've got some matcha Bri muffins mat I'm sorry Bri Ali Marco just in my ear and said Bri so so in my house
like my mom we think she's world famous for her matah Bri and matah Bri is basically um fried matah you let matah soak an egg and then you put all sorts of different mixin in and you fry it up like a great big pancake on the skillet so I've always wanted to make scrumptious muffins and these really hit the spot I start with five pieces of whole wheat Mata if you can't find whole wheat you can go with the regular white and I basically crunch them up these aren't egg moas these are regular plain o
ld Mo any moo will work any matah will work because then what I'm doing is you see that I'm crunching them here and what happens is the whole wheat brings the extra fiber right and then I add a little bit of water on top and I let it soak for about see this for about 2 minutes then you want to drain it off and now I'm adding in some egg I'm adding in a little bit of butter if people want to skip the butter you can use a neutral oil like um avocado oil or grape seed oil now I have loads of choppe
d Apple because this is going to be a sweet cinnamony Apple Maple version a little bit of maple syrup we've got cinnamon cuz cinnamon makes everything a little bit better and some salt vanilla extract for the win and then you mix this up and I'm going to show you what this looks like ow oh my goodness we cannot get enough of these and I also have a c version that I'm going to show on Instagram Joy those look fantastic thanks so much you have a great holiday we can't wait to see you here in studi
o that's what we're looking forward to and I'm wishing everybody a wonderful loving Easter and happy Passover thanks so much Al okay love for these recipes we love you too headt today.com [Music] [Applause] [Music] [Applause] [Music] a [Music] [Music] [Applause] [Music] [Applause] [Music] we are back with today's food and we are in for a sweet treat this morning because one of our absolute favorites is here Christina tosy chef and founder of milkar and just in time for Easter she's going to teac
h us how to make her latest creation are you ready for the carrot marshmallow crackle cake not to be confused with the crack cake which you also Crack Pie which you also make I mean my gosh this is first of all how are you I'm wonderful how are you good what's been going on I mean spring has sprung and our kitchen at Milk Bar I know so listen everything you do you do with a little different twist carrot cake this is different this isn't like normal carrot cake it's different okay but it starts w
ith the basics of all great Bak Goods butter and sugar so butter and light brown sugar in the bowl I'm going to get you involved that's right turn it on we'll do I know this thing is that lock yeah Okay cooking show I don't know if you know you want to know I'm waiting girl you just tell me when okay I know all right we're doing a you cream the butter and the sugars together you add two beautiful eggs look at those eggs are going to give the cake moisture lift richness from there we stream in a
little bit of oil colorless flavorless oil this is going to give our cake that really dense moist sponge that you're used to in any great cake but especially a carrot cake okay so right now this is just basically your basic cake recipes this is a basic cake recipe from there dry ingredients some flour some salt baking powder baking soda baking powder gives your cake lift baking soda gives your cake spread oh I never knew it like that okay there you go and then little bit of cinnamon everyone has
a different take on carrot cake and mine is about making anyone whether you love carrot cake or you're not sure how you feel about carrot cake this is the carrot cake for you because we're sort of defying all the odds so the dry ingredients go into that mixing bowl now should I should I make this faster or no well so once you add the dry ingredients to a cake this is a pro tip you don't want to over mix I know just want to incorporate right you want to you want to over mix or mix a lot when you
're making bread cuz you want it to be dense and stringy and glutenous but a cake you don't want that's probably enough right here so that's it okay oh whoop way to go don't overx it WR way okay don't overx so from there we shred some carrots fresh carrot shredded down this is a fun place by the way if you don't have carrots at home you can use any sort of root vegetable what else I mean turnup this going to sound weird turnup thank you turn up Hoda turn up turn up from downtown just turned up s
ounds but it's roota there you go Al like bring one or more root vegetables in how's it tasting guys it's not you out of BS so I know you're like okay I'm get in there we fold the carrot that batter what's the crunchy stuff so the crunchy stuff is what we call um our like brown butter crackle it's this bowl here my gosh the cake in advance and this is where we start to talk about our flavor story at Milk Bar so this cake you can get at the bakeries all over the US you can get online we'll ship i
t to your get right now if you don't want to do all this that's right we got you at milkbarstore.com but basically we cut the cakes out into rounds and then we start to build the cake I mean that is so fun okay so layer one is cake and then what do we have cake then so let's I'll put the cake down you're going to go I know get in there take a little nibble so it's cake it's milk soaked this is the Crunchies that they're talking about it's basically like a a brown butter Rice Crispy Treat into a
lay you doing just soaking it this is just a little bit of milk to keep the cake nice so you're making a cake at home maybe you overbaked it whatever is a little bit of cake soap so this is Marshmallow Fluff I mean I can't creames get in there you spread it around cream Che frosting no cream cheese frosting I'm trying to this is like the right amount of sweetness it's all about that crackle that brown butter those toast did a terrible job of this okay oh we're out of time okay what's this orange
thing though what's that this is Carrot marshmallow fluff frosting so we top it with some caramelized Crispies some mini to tell theor story I know this is a big moment my friend like please tell me they're part of your cooking show they're like LEL I think we have to Cha I'm going to tell you now I don't like carrot cake I love this incredible recipe today.com food or you can buy it at Milk Bar oh my [Music] god with the temperatures heating up and people starting to throw larger Gatherings it
's time to get you ready to host some friends and family for a hearty meal and who better who better than our friend and hostess with the mostest Elizabeth HIll she's going to help us out she's got a new cookbook out it's called come on over and she's got a fix ahead Friday recipe that's perfect for weekend brunch first of all we love you oh my Lord Elizabeth I have that dress but I couldn't zip it I couldn't zip it out okay that's that's kind of funny because it's barely zipped it took two peop
le to get me in this damn thing but um yeah so I'm I'm only going to keep it on for just a few minutes trying to breathe here and get through this list we're the best hostess yeah and I like that you can make something ahead because often you feel like you got to make it and here they come they're coming in the door I'm tell you something right now I I don't know where Lono Richie's kids were but that song easy like a Sunday morning is ridiculous because it's not I mean you're trying to get kids
dressed you've got Sunday school or you got a soccer game you got something you're looking for cleat you're running around this we can make today and you can serve it on Sunday Saturday morning and and it's one less thing that you've got to do all right we have eggs and we're going to mix these up really well and then we're adding our milk this is actually half and half you could use milk but I just you know why not it's Sunday morning not for the lactose and sensitive but that's okay exactly w
e've got a little salt we also have our sugar a little bit of vanilla and I'm G to tell you something vanilla is expensive but do not buy the imitation vanilla it's just a sad imitation all right I buy money don't get it I know it's hard it tastes felt the same way because it just makes that much difference the flavor is incredible in real vanill I'm tell Henry to start cutting the coupons for something else you know exactly it's 10 times the price but you need it all right here we go we got our
blueberries what I did I tossed a little bit of flour in with my blueberri so that this doesn't turn purple that's going to coat our blueberries it's going to I'm telling you it's going to protect them we're going to put those right on in and now we have our French bread chunks it got to be French bread is that like a baguette or something well I mean you could use a baguette any day old bread really is going to be great you know if you've got um french bread or an Italian loaf now I'm adding c
inamon and then we have some cream cheese and you want to make sure that it's room temperature I did cut it up into small pieces just so that it will kind of blend all right what are you'all laughing at we just laughing at me no we're laughing because of the amount of cream cheese you just that we know that you're Southern by that Bowl Sunday it's Sunday morning y'all a treat okay now here we go we take our our greased um pant 9 by 13 casserole dish if you don't have one you need to get one um e
specially if you're going to get my book come on over because literally every other recipe calls for a 9 by 13 um and then we're just G to um take this butter and did you notice my cute butter this is something else that everybody needs is a butter do we really need a butter C we need one Elizabeth because then you can keep this room temperature butter is always at your disposal it's fantastic I'm telling you all right so here we go this is going to go right into our oven now if if you're actual
ly making this recipe though I mean obviously we're doing this for TV today but you're going to leave it in the refrigerator at least so night so that's the great news we're going to make it ahead and then look at this y oh show us Elizabeth have you ever oh my God beautiful how do and and how do you serve it how do you serve it up do a nice big spoonful and then it's going to go onto our plate you could do a little bit of powdered sugar sugar we got a rock and roll and we love you we love you t
oo get Elizabeth's new book come on over she says you can entertain anywhere at today.com shop this morning today nutritionist Joy Bower is whipping up a quick and easy frittata that's packed with veggies and flavor take it away Joy hey guys spring is in the air and it gives me the opportunity to feature two seasonal standouts first up artichokes artichokes are packed with fiber and they're also considered a Prebiotic which means it increases the good bacteria within our gut to aid in digestion
next asparagus asparagus is an excellent source of vitamin K and folate and while they're very low in calories they are Mighty potent in the Nutrition department so taking these two superstars we are going to make the ultimate spring frittata when it comes to asparagus you're just going to snap off the tough outer stem and then cut cut your asparagus into 1 to 2 in pieces for this recipe I'm going to sauté them in small pieces so we get them nice and soft and now for the artichokes so for this r
ecipe I'm going to use artichoke hearts and it's so simple I drained and rinsed them from the can and now I'm patting them dry you want to get them as dry as possible and I'll give it a rough chop so now that the veg veggies are prepped we are going to make the egg mixture so here I have eight large whole eggs mixed with four egg whites and here I have half a cup of a Greek yogurt or light sour cream I'm putting in 2 to 4 tablespoons of dill and a little bit of salt and a little bit of pepper an
d you're just going to mix this up just until the yolks and and the whites blend together and you can see I have little lumps of the Greek yogurt scattered throughout and that's okay because all of that is going to blend and melt when we bake it off in the oven now we're going to head over to the stove and sauté our vegetables I'm adding in my asparagus and I'm also adding in some onion so we sauté these vegetables for about 5 to 7 minutes they'll start to soften up the onions will get slightly
browned the great thing about fat is they're totally customizable it's really the ultimate kitchen sink meal now I'm going to toss in a little bit of garlic just stir it around for about 30 seconds and I'm ready to introduce my archo carts the skillet is screaming spring and my kitchen smells amazing I'm just going to spread out the veggies and I'm going to pour in our egg mixture and last but not least a little bit of cheese I'm using parmesan now I let it sit on the stove undisturbed just to l
et these outside edges slightly firm just a few minutes then I transfer it right into the oven set at 350 and bake it for about 20 minutes and that's all there is to it I like to add little puddles of pesto on top and then a drizzle of balsamic glaze it is the perfect meal to put spring in your step my goodness fantastic and it's we were just talking about it's such a great way to use up all kinds of veggies left over in the house things that are on their last leg get them be good on the side of
that though some grits oo no sugar grits to no sugar just butter salt and lots of pepper all right Joy thank you so much for this recipe head to today.com [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] yeah [Music] [Applause] I [Music] [Applause] [Music] saying goes home is where the heart is but but on this tasty Trends Tuesday home is where the art is the newest craze sweeping the inter internet is Garden fasha I mean look at these baked Beauties Garden for casha popularity
online has been credited to Massachusetts homebaker Terry ketto who first shared the colorful Creations on her Instagram at Vineyard Baker they're so beautiful today we called in food and lifestyle expert Alejandra Ramos to teach us how to create these edible canvases and become our own van at home do you get [Applause] it wait Alejandra I'm never inspired by cooking things and I am so inspired by this like I want to make this tonight I agree I mean it's so exciting and it's really simple to do
because you could do it from scratch you can start with store bought dough but it's all about creativity there's no wrong way to do it okay so and they look tricky but you're saying you have some sort of cheats that can help us right I promise it's super simple so I am going to show you from scratch dough with using some flour some yeast a little bit of salt uh and then we're just using all sorts of fresh veggies basically raid your fridge go to the grocery store the farmers market get whatever
inspires you inspires your kids um and bring it that home and then you can play so nowra if I have to really quickly if I can't like need can I go somewhere and buy something where I can pop it and it rolls out yes yes absolutely so you could buy the popping kind or you can buy the kind that comes Frozen you can even go to the pizza parlor and ask them for a pound of d that the Pizza Pearl pound of dough is a great trick they know how to make their dough that's how you get the best dough it's de
licious okay but not as good as your homemade not as good as home I do like doing homemade because this lets you control the flavors and you can go Savory sweet so I have some flour here a little bit of yeast a half cup of olive oil that enriches the dough makes it really rich and Luscious which is what you're not probably going to get from the pizza dough but once that uh once that mixes up you get a really nice dough going uh you let it rise for a a little bit and then you spread it out on a c
ookie pan I also like to kind of stick my fingers in there just make the little holes that's the traditional um like faka style and it also holds the olive oil and all the flavors and makes little nooks and crannies for the veggies and then you play like this is all about creativity think of the dough as an edible canvas and your paint is the fruits and veggies and spices and nuts that you use are there vegetables that work better than others or yeah so you want avoid anything that's really like
mushrooms if you use something like mushrooms you want to cook those down first because they they'll just kind of dry up and shrivel if you don't cook them down first um but honestly most things work really well one tip uh is if you use things like herbs like herbs look gorgeous in it but if you dip them in water before you add them even a little bit of uh lemon juice helps that just kind of keeps them looking prettier longer one of my favorite things to use is the peel of a zucchini so you can
just peel that off and now you have this great flavored uh thing it works as a stem you can use it in the Savory ones you can use it in the sweet ones Peppers look like natural flowers and a really smart thing to do is to pull out a cutting board that's like about the same size as your baking pan and you can lay out your D your uh design here we only we could really talk about this all day we only have a couple minutes how long do you bake them for and then show us some of your your Creations a
wesome okay yes so you bake these for about 20 to 25 minutes in a 450° oven once it's all in there it looks gorgeous another little fun tip that I love to do is you can paint using things like turmeric or paprika and you can make you can kind of like paint the dough with it but here is a baked one that I did so that's a little garden oh this is you're an artist how Gorge and wait check this out so I actually did a little self-portrait over here it's like you are free to col one of the others gor
geous that's am am and then you can go sweet so this is my dessert one you add some sugar cinnamon this say peaches and blackberries arcot this might be my favorite segment of the day right Alejandra we just we were so inspired by your Creations I wish you were here I've got like six batches of P now that I need to sh thank you so much guys you've inspired us we think this could be so fun to do with the kids too thank you so much and for these recipes thank you head today.com food it's Friday sp
ring is finally sprung and Justin Sylvester is here with me so let's keep this party going we got cocktails uhuh and here with a few delicious drinks is mixologist and influencer Tiffany berer hi Tiffany oh my gosh Tiffany we need some spring cocktails right finally some flowers are out we're ready to drink but we need fresh yeah what do you got that's the best part of spring fresh so we've got all these great ingredients that are in the market or in your little garden but we're starting here we
got some fresh ginger muddling some Blackberry a little Rosemary some lemon your favorite uh clear Spirit um just giving you a little spring has sprung Vibe oh wait I love theil from the garden is right on top of it this is adorable so how do you do this you mix it all together in a juicer or no no you take your cocktail shaker or your mason jar whatever you're comfortable with muddle those fresh ingredients a little sugar in there your favorite Agave honey and then toss your favorite spirit th
is is really good and it's not sweet no and the ginger bite and I love that you can have JY tequila or vodka this is vodka right no it's Jen o so we're bringing this one in this is kind of my vibe I call it Boogie Wonderland those earthwind and fire fans know what I'm talking about it just makes you feel really good you know what feels good and you know what rhymes with Tiffany tequila tequila so there's some tequila inside I've muddled some strawberry some fresh basil which gives us that great
Aroma there's a splash of grapefruit in there to give that good Citrus and by the way keep that metabolism going too there's a syrup inside that I'm creating with just the black I mean with the strawberry and the basil let them sit together great and you know what I love about this one you can make it before your guests get there let it sit have them pour themselves it's kind of like a a a Paloma I take this one more time do you agree do agree with that with that um grapefruit inside but it's st
rawberry grapefruit it's really delicious if you want to pinch some salt in there do it yeah I kind of do I do too yes yes yes yes all right let's get some pineapple this one is like one of my favorite I call it like a picnic Spritz cuz we're going to get we're going to get outside we're going to have some picnic fun but when you're on a picnic you don't want to carry too much so a little bit of Pineapple of fresh lime squeeze that right into your glass or whatever you're drinking at the picnic
and then vermouth it's low verou it just doesn't go in martinis it just doesn't it it goes are you sure I've never I've never heard of verm is just the only thing we have a drinking coach friends I'm here for you a little bit of remou hone the remou by itself is the hit I was going to say ver yes that white verou deserves some space not a lot of alcohol you just have a little bit of ABV in there spicy ginger beer there and you just sip on that wire out ginger beer so what do you think the secret
a great cocktail is I'm asking for a friend good ice you got to have some ice guys you just can't pour stuff in a glass you need ice to dilute do a little cooking make it cold but what's the difference between ice and good ice oh girl you don't want your ice to just be melting in there you need but I just mean can you get the ice from the freezer no yes but no Jenna we want big solid dense ice to melt slowly look at y'all I feel like I'm team up on like don't you have a budget you want to make
sure you have good dense ice in there that way it dilutes slowly um you want to boil your water before you make ice cubes cuz you don't want it to taste like the fridge boil your water no I use Eon in my in my ice cube trayon alkaline water your bottled water put that in your you are teaching me something on this Friday I really do I put Crystal Light mine so I can get the hydration there you go S Crystal Light is hydrating oh my gosh thank you so much Tiffany for these recipes and more go today
[Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] /fo [Music] [Music] [Applause] I [Music] [Applause] [Music] w [Music] [Applause] [Music] [Applause] [Music] [Music] he Craig is finally here for this Edition ofing with cow I never get to see these I and today we're making pistachio cake which is something my mom made for me as a kid it's light it's refreshing and it's perfect for spring take a look it's another edition of cooking with Cal what are we making today pistachio cake d
o you know what a pistachio is it's a nut they're yummy they're salty and delicious is it going to be but is it going to be sweet yeah we're going to make a sweet cake don't worry so let's just put some regular cake mix into this okay all of it all of it we're going to add pistachio pudding just like jello only it's Pudding we need four eggs so get to cracken another oh gross that was [Music] classic W tell me when that's what okay tell me why stop stop stop stop I'm going to stop I'll tell you
want to stop all of it one cup s up all right now let's mix this all together okay all right this is called a bunt pan this all right can I put this in the oven uhhuh you you're okay here yeah you got enough to keep you busy mhm [Music] okay all right while the cake is finishing in the oven should we make the frosting yes okay we're going to use a package of Dream Whip I don't really know what it is does that answer your question time nice our second pack of stacho [Music] pudding they see these
little peaks in here yes that's how we know it's [Music] done here we go so we're going to let this cool a little bit and then we'll flip it over and frost it all right so this is nice and cool now it's the Moment of Truth we're going to flip it over and see if it comes out right okay [Music] no it's not coming out let's try [Music] [Applause] [Music] this try drub it in there do you like it delicious for these recipes and more head to today.com [Music] [Applause] [Music] [Applause] [Music] [Ap
plause] [Music] he [Music] [Applause] [Music] oh [Music] well Easter Sunday is right around the corner and this morning on today food we are baking a tasty treat that all your peeps are sure to love like that cookbook author and Foodie in New York blogger Valerie Lomas is here to show us how to make a pean bunt cake perfect perfect for any celebration or pecan the recipe is from her newest cookbook life is what you bake it Val good morning thanks for being here thanks guys okay so you're you're
making this bun cake is really flour first of all what kind do we use and and how when we scoop it you know sometimes we over scoop exactly so we're using allpurpose flour and so the way that you scoop so that you get the right measurement and it's not too caked in there so you get a dense cake is you do what's called scoop and level so I've just and fluffy like I'm back in home what happens if you use too much flour it'll be dense so I'm just you know using a straight edge to level it I'm using
an angled spatula but you can use a butter knife even so we need three cups of flour you guys want to try one sure yeah and so I'm also going to add some salt and baking powder okay yeah good that's some good scooping you got it and I'm a quick learner right and once we've got our three cups of flour and our dry ingredients right we'll just whisk them together so that it will help the cake come together more easily so I've got some softened butter and we're going to add a cup and a half of brow
n sugar so with brown sugar it's like the opposite of the scooping level it's the like pack it in pack it in as much as you can get in there exactly there you go yes brown sugar I can do yes cup oatmeal fans in my house yes so Che that in perfect you can go ahead and put them yes give it a whis you're so flossy out trying to help I look I love having help although with this cake it's so simple it comes together so easily you don't need the whole fam to help but it's nice you know for Easter so w
e're going to go ahead and get this going we're going to cream our butter and sugar for about 4 minutes yeah how do you know it's done like what you what are you looking for right we're looking for light and fluffy okay so while that's going we can go ahead and add our eggs so we're just going to add our eggs one at a time and by adding them one at a time what that's going to do is it's going to make it so we're not adding too much liquid all at once and our batter just has a chance to what's th
e trick to adding the dry ingredients all at once right the the trick is to turn off the mixer so it doesn't get everywhere but yeah so um we can go ahead and um we need to add the rest of our eggs but we'll uh slowly add we we'll pretend we want we have we won't have any left so we've got some toasted pecans and what I'm going to do I'm yes I say I I'm from Louisiana I say pecans and I'm just going to roughly chop them cuz I like when you bite into the cake you have like a nice big bite exactly
and because they're toasted you get that Umami flavor that balances out the sweetness what goes in this so we're adding our pecans we've got our crushed pineapple that's going to make this really moist and I've got some golden raisins do you want to help me maybe all together I'll start mixing this yeah you might need a little bit of elbow grease but so this is like a real this is a heavy batter I mean not heavy but like it's a cousin to a pound cake are you going are you going to grease the pa
n with a bunt pan you muste and flour it right and then bake it at 325 hour 15 go ahead the moment of truth and you can cut a slice and give it and how is it well I mean Hello I you know why I like this it's not what I expected because there's so many different ingredients in it it's a bcan bun cake but with everything else a raisins it's just there's a lot going on here it's great I love this this review of yours just it really surprised me so you know it's so moist in the middle can you put in
the refrigerator if you have like that's a big bun cake it is but it because it's so moist it'll be good for days all right is a cup of coffee than you so much for be sure to check out her cookbook and for these recipes and more head to today.com food we are back with superfood Friday today nutritionist Joy bow firing up the grill to make a chicken Caesar salad good morning Joy excited for this hey good morning guys I have been dying to try this recipe and then earlier this week all my best fri
ends from high school came over for a postco reunion and we de this actually I have to give a shout out to tapen high school in Rockland County my El ma all right so we're going for you so how do we get that's right um so basically I have here two Roma Hearts it's the easiest thing ever and you're going to slice them keeping the root intact so I'm going to show you because when you keep the root intact it's going to help the leaves to stay together when you Grail so let me hold this up and show
you what I've done here just like this and now I lay them out and what I'm also going to do I have a large chicken breast that I butterflied because I want the chicken to cook at the same time that my lettuce will Grill and all I do is I'm misting I missed both sides and then I add a little bit of salt over the top and a little bit of ground black pepper it's as easy as this now normally I would flip them over and I would do exactly the same thing to the other side and I'm going to take you over
to my grill because I put it on the grill just for about 3 minutes that's it and you're going to see what they look like 3 minutes oh I'm so sorry three minutes per side three minutes quick unless you want to have chicken tartar so this is beautiful and charred right over here you want to be careful I have long tongs to take off the lettuce because you want again you want them to stay intact cuz this is all about presentation you can see the smokey hard goodness that is on these lettuce leaves
and I'm taking my chicken I'll put it over here simple I know it looks so good Joy that's the best part so and then how do you ass so I cut up some chicken already so I'm going to place this chicken over here and I'm going to pull over hold on I got all my I'm trying and so now all I'm going to do is really put my chicken that I sliced up right over here and of course we need some so impressed grated Parmesan and can you serve this room temperature Joy you could serve at room temperature you cou
ld serve it warm instead of the kbby croutons what I like to do is I toast some pecans it adds like a buttery epic Crunch and then you can really use any light Caesar dressing that you have on hand or um I'm going to put a recipe up as well for one that I make with avocado and so this serves too but the cool part about this is you could scale it up or you can scale it or you can scale it over here Joy that looks fantastic another home run thank you Joy good for this recipe head to today.com food
our friend Anthony Scot of Fresco by Scot restaurant which is one of the best in New York City has two salads that we want to eat for we love you I love you guys you know we all family and it's just terrific and is your restaurant doing great New York is doing absolutely wonderful Fresco bcot is rocking Midtown Manhattan all right so we're going to start with steak yes so there's two aspects of the steak again the whole idea about this is you're outside you're not you don't have to go back in y
our family's out there stay out stay outside okay got it Roma lettuce Roma cut it in whatever size you want to get it in are you going to grill the lettuce exactly right so know this is so you're going to you're going to Olive Oil this crunch you're going to do exactly right and it's got that the the the taste of the Char wil no it w sorry it won't be wilty it's watch and then you just leave it there for a couple of minutes It'll have that look and it'll be just like what this is going to be and
it's crunchy and delicious no more no less just season it keep it keep it nice and crunchy all right so then the steak tastes like steak is then the steak right it does then the steak what I want you to do is you got to Salt and Pepper just before you use it my suggestion is to really do it take it out 20 minutes before you're going to C it off you want to kind of room you salt and pepper very simple fine yeah it's fine we can do it on the side now okay all right and then you want 11:00 and 1:0
0 11:00 11:00 and 1:00 and that will give you that Grill Mark that you're looking for that square 11:00 1:00 okay so we grill we grilled our lettuce gr it off and now you want it to look like a restaurant right so the things that you want to do this is all of this is not yeah no thank you yeah but it could be for the chef too just so you know that so you're squaring this off you're making it look clean beautiful and then the sizing of what you want to do for the steak is thin just like that or i
t could be thinner you know it's your choice but it it it gives you that mouth feel that you need yes okay and then we're dressing it look at this exactly we're dring get a CES salad you're going to get a Caesar Sal you can St bought this I'm going to add a little parmesan cheese and my real trick to this is adding just a little bit of fresh lemon to your store-bought Caesar salad okay yes wait what croutons you just add lemon and it makes it taste it brightens it right up I love croutons do you
make your own or do you buy them I make my own I'm going to take this frco by scato you're right I'm going to take this back oh my God okay next so here let's do it we're qu considering at Fresco b scato a summer salad in that summer salad you're going to have components like you always have Roma lettuce every time salad this is if you want to try that that's Lola lettuce it mimics Roma it gives you a color which it makes it pretty I love that what's it called Lola Lola LOL LOL a okay so you're
going to add all your summer vegetables in here zucchini squash cucumbers those are uncooked zucchini always uncooked okay and then after this is all done we're adding strawberries it's going to strawberry vinegret strawberry vinegret wait pass that baby if you can't get strawberry vinegarette you can still buy you could find raspberry vinegarette and it Min the same thing fresh strawberries mix them together that's what it looks like look at this look how it looks like that outside have fun yo
u stop going ins going away sum's going away real Quick's going away that's what we're doing we're let go slow is August slow can we talk about something new what what I have a new restaurant opening wait whato restaurant in Nashville Tennessee Anthony's popping up in Nashville when's it happening if you're in Nashville November 2022 2022 can I go for my birthday please I'm in all right to get these recipes go to today.com [Music] [Applause] [Music] slfo [Music] [Applause] [Music] I [Music] [App
lause] [Music] [Applause] oh [Music] this week today nutritionist Joy Bowers is putting a spin on salad dressing and by the way folks congratulations Joy Bower superfood Friday just won two taste Awards awards for best filmed at home episodes or film and best health and fitness program filmer documentary it's an award-winning s all congratulations I like to tell you that and hour now thinks he's Steven fiber by the way we should point out this is a family affair this morning because Joy son Cole
is helping us out what's up Cole you know you know what's really funny guys Cole can't stand up because I'm so short that he's at stand up oh wow oh that's thank you for yeah lean back down let's start with Chipotle tahini Cole what you got okay so we're going to do three different dressings that will take your salad in unique flavor directions and I think you're going to love these so the first the first thing I'm doing here is I'm adding a/4 cup of Tahini paste which is basically ground sesam
e seeds it has a mutual I mean it has a mellow mouthwatering flavor but as mellow as it is act in the Nutrition department okay Cole is add the star of the show which is the chipotle peppers yeah in three they come in the can and you can either keep the heat light and then just add the Adobo sauce or you could do one pepper which Cole just added in for a nice heat or oh you're going for the going for two if you go for two I mean we're talking bring tears to your eyes heat but we love that I'm go
ing to add a little bit of lime juice okay extra virgin olive oil a little bit of garlic and Co you put in a pinch of the salt over there then some water and guys you blend this up Cole you be the taste tester this is the tahini over here and it is so creamy can you see how creamy that is look at that looks good really nice go for it adjective describe what you're tasting all right that's earthy oh getting fiery fiery you trained this palette well yes I love it all right Joy you're just talking
about Green Goddess dressing I I get it and I love it I have no idea what's in it so I really wanted to master a Green Goddess that had that unique addictive flavor but was also super light and easy to make so you could be heavy-handed with it because we don't like to salad dressing so the first thing I did for the creaminess is I'm adding in one ripe avocado and obviously it's going to give it an earthy flavor it's going to give it tons of heart healthy fat now we have all that basil fresh basi
l and then to cut some Corners over here when it comes to the spices instead of adding a lot of fresh and again this is just because I wanted it to be licky split Cole what do we have here I think we got garlic onion is that salt and pepper salt and pepper and then a little bit of lime juice why don't you go in for a taste a little bit of oh this is we have lime juice and we have a little bit of um what is this over here we oh apple cider vinegar extra virgin olive oil this Blends up what are ou
r adjectives over here I had to break out the thesaurus for this one that quite herbaceous oh herbaceous herbaceous over here you go into the lemon vinegret now the lemon vinegret is really nice because this is so easy peasy it gives it that bright citrusy pop and it's good for any kind of salad that you have and the best part is it takes a minute to make this is lemon juice okay we've got a little bit of extra virgin olive oil I'm putting in rice vinegar Co going for the taste lemon zest to Bol
den up that lemon a little mustard and then some salt and pepper and guys I'm telling you you whisk this up you'll feel like you're in a restaurant wow that's an award-winning show right there right there Cole give us an adjective for that one give us one more adjective oh Cole says Zippy zippy Joy Cole thank you both for these recipes it's today.com food all right this morning on today food we are answering the age-old summer party question what can I bring well today contributor Elizabeth High
School has two delicious summer salad recipes and no pressure Elizabeth but there are three Yankees eating your food we need them to be in good health I hope this is good and tasty they're cute they're cute they're cute hone they want ribs I don't know want this you're here on salad day sorry we told them to stay away from the drinks yeah she got a heavy pour absolutely so I mean y'all know it's hot as the hinges a hill in the South right now and nobody wants to be sweating in the kitchen so we
're going to do these great easy salads that we can pull together quickly all right so now I'm going to get you yes it's never shaved AET I still don't like you with KN no she is wonderful all so here we go take off the end here very good Snappy and then we're going to shave it just like this oh okay careful look at you okay Daddy okay Daddy you got it yeah okay keep going so now we go in here now it you're making and then with our finnel oh come on I had such high hopes all right let's move on
over let's move to the finnel then you move to now if you don't love oh you're better at that if you don't love fennel you can always use celery that's a great um a great option we're going to put that in there and then we're going to start making our dress so fast for us okay yes keep going all right we're we've got a little bit honey we've got some Dijon we also have got some lemon juice and then we're going to slowly drizzle the oil in here I KN I was waiting I was waiting Yanke pause for Yan
kees reaction okay what do y' allall doing how do you what do you think delicious you know and that's the thing I mean really y forget we need to drink but that's not fair they're drinking and I want to drink I know but they got a game when's the next game so these tonight they're going to be I'm going to be the reason they get though they got drunk on The Today Show please win or we're going to have Angry Yankees fans okay so now we're going to it is a peach and appol Margarita you know we love
aarit okay this is beautiful now what is so now what we do is we're going to add pine nuts we're adding pine nuts we're adding par we're going to add that vinegret that I just made let's get the vinegret in there dump it in yes and too the whole and then yes and then I want you to yes and then you're going to toss what about these're all right now this salad is one of my favorite things it's everything from the farmers market yeah that's it yeah that's we just move on we don't have time for all
that so we got to keep it right so here we are this is Farmers Market salad the deal is if it grows together it goes together okay what does that mean so we have well because corn peaches oh oh oh oh okay got it if you see it at Farmers Market it's all going to go together so it doesn't matter you can put anything you love in there now this is my favorite trick so when you you've got all these little Tomatoes see this so we're going to put this on top and then you just cut come on that's a life
hack that's a hack right so then we're going to add this in life hack and then I've got smoked chicken now listen you can just go to your local barbecue stand pick up some smoked chicken or I mean you can you can smoke your own um I think that's legal in y'all's statement it yeah yeah I thought not in Mississippi all right so let's work on our vinegar yeah not in Mississippi not yet not ever probably all right so let's go ahead and add some lemon juice to this lemon juice and then we've got bal
samic we're going to throw in two cloves of garlic just hole like that uhhuh because we're going to blend it and then a little bit of zest which we love a zester and what's this and the parmesan is going to go in it's a Parmesan vinegrette what's the drink Elizabeth the drink is a peach and apparal Margarita yes fantastic I mean is it not one of the best things you've ever put in your B Yankees like it we're out of time out of time Italy you enjoyed delicious yes amazing thank you very much I'm
going to need this recipe they're all for they're fueled up and liquored up for the game up for the game thanks Elizabeth you'd have it no other way if you want to get your hands on these recipes go today.com food thank you again Yankees for all your hard work and hope you enjoyed that meal [Music] [Applause] [Music] [Music] [Applause] I [Music] [Applause] [Music] oh [Music] [Applause] [Music] [Applause] [Music] [Music] he Kevin good morning what's up SV how you doing this is one of my absolute
favorite dishes I would have thought I could never make it at home it's like a Thai peanut pasta dis PE pea pasta is Fusion dish it's really easy to make I promise you now I've been watching you cook you know recently so go ahead and just go all right so what we're going to do first is we have to string these sugar snap potatoes do peas so we're going to do this right here and then just peel it because you see the string R out we have to devain it yes devain it kind of like shrimp okay but do th
is done this one is already done let's try this one right here but why am I taking the string out I would because it's hard to chew afterwards oh okay all right oh don't go all the way through I should have okay so just cut let waste all our time here cuz everyone else at home knows how to do this okay everyone else is bad as I am all right so we're going to add in our peas here yeah we're going to get this going a little bit hotter and we're going to sauté this good good good you're doing does
the string go all the way down it should it should go all the way down or maybe about a quarter of the way down it's okay don't peel it okay so we're sautéing that we going saute this for about 2 3 minutes add in our shrimp now these are PE these look peeled these are peeled and and they got look at you you're a pro all see put some respect on your name people need to know put some respect on your name she knows what she's doing over here right go ahead go ahead and move it move it around no oka
y just move it around sa this for about 2 or 3 minutes now ideally this would be cooked and we're going to take this out of the skillet to rest we're going to put that into that bowl don't do it right ready all right now just imagine we've done that pretend now making the sauce really easy we're going to add in some coconut milk oh why do you choose coconut milk for the flavor or it's lighter or flavor lighter plus it's um compliments the curry very well so add in some curry paste okay curry pas
te some red curry paste am I going to stir this all up and stir this up and then you're going to add in some natural peanut butter just get the natural peanut butter with the oil not the kind with all the sugar and the jelly in it even watch out s it okay to get thean but please don't launch this just like Jenna did hers I know I know oh you were watching that I saw that I wased it see look at you look at this and so all we're going to do is we're going to get this down into a nice pce now here
is a little hack we're going to add in some carrots right now if you don't know how to Juliana carrot look at this show a peeler look at this all you do is go oops wrong way just like this and it creates these long it's like the lazy woman's peeler I love that everybody's go look at that ni and jul oh yeah I need one of those okay have the shrimp why is everything oh Lord I know I know have it look it's a work in progress it tast let's move on from the carrot on that okay we go all right now mov
ing on down here now pasta takes about 6 minutes to cook this is some whole wheat pasta you can use some fetuccini if you want to it's really good okay we're going to add in our pasta and then our CED shrimp and how there you go super simple look how vibrant that is kids will love this dish it's not too spicy now if you're like me you probably wanted to reserve some of the shrimp so you can make a salad for your meal prep okay this is going to be a Cajun inspired salad y'all really simple dressi
ng just got some Greek yogurt here to cut the oh you the C anise you can dot absolutely some oil go put that hot sauce in there hot SAU I like to use Frank T mhm what's this and some lemon yes right have a little stir that up it's a little bite too it's a little bite I love the lemon is this the dressing yes that's the dressing and then you're going to chop up cucumber a tomato why are you laughing she's doing so well y isn't it is she doing well fantastic you know she has her own podcast no it'
s a show I'm sorry we're so preppy we proud of you sweet we're going to all right add in M tomatoes cucumbers up some avocado okay I think that is done oh Lord turn that off still going can I just turn it off yeah you can turn it off oh boy okay that's going to be her lunch yeah yeah keep going keep going okay and then we're going to add in just just a little bit of water for the consistency of this dressing dressing really good really and it's super simple right this stuff that's already in you
r pantry we're going to add in some avocado I love avocado what about some onion too a little bit of bite you know little bit of breath St in there and then we had some leftover shrimp that I just used just a little bit bre you know it's a little bit of breath that's what I call it what do you call what huh breath sting bre a little bit of you know for you know for each recipe if your breath doesn't smell a little bit bad well yeah not right's not right all right get some of that that dressing i
s so good okay we're out of time Kevin you're awesome look at my tossing technique look at you look at that she is a pro that's [Music] amazing [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] w [Music] [Applause] [Music] beu Thomas has worked all around the world for athletes and celebrities like Patrick Dempsey and this morning he's going to show us some new nutritious and delicious recipes family's going to love they're quick they're easy to make Fu good to see you good mornin
g great to see you thank you it's already smelling good and what are we making this morning all right we've got this beautiful warm fall color Biryani rice salad to begin with okay which is like a mixture of all these things and to start with we got some mustard seeds Okay the same mustard seeds that you would make uh mustard out of the stuff we put on Burgers you toast them up in some oil yeah I to them up I've got some onions to go with here all right and the idea here is to get these sauteed
a little bit the mustards start to pop and then we've got some fruits and nuts and one of my favorites is apricots cuz one I'm from Colorado so it kind of brings out the whole Rocky Mountain the west and then you add I've got some cashew some apricot dried apricot raisins and chickpeas looks like chickpeas you put all that in there until the cashews start to toast a little bit the raisins plump up this is what we're headed for and magically it looks like this look at that this is exactly how my
home kitchen looks yeah exactly it just happens just like that yeah and then we you got the toasted stuff and you can add a little bit of curry powder what do you think about curry powder I love curry powder all right so little curry powder okay at home if you want cinnamon cumin whatever you like now what is this a special kind of rice this is a basmati rice which is the Indian long grain rice yeah I love that right so delici long grain rice I like it and then uh the tasting party is going mhm
that's a good sign thumbs up this is a great way to use up all the you know if you have leftover rice but you bring a bunch of fruit nuts everything toasted rice goes in there cooked rice and then I'm pushing you down the line time is short okay and our particular flare for this one is we're going to grill some peaches some fruit we got butternut squash I'm going to put some lemons on here okay are we grilling all these things yeah let's throw the big things on here I'll do it and what do these
look like jalapeno peppers okra oh okra okra okra and you can brush we have a little brush here we can do some coconut oil okay and you can of course do butter if you want but coconut oil we can get this going keeps everything vegan we got a lot of vegan families now yes look at that that becomes this and then this you can sprinkle some of that on here and add it add it like how are the flavors guys so yummy salad dressing out of control you know what this is like energy food too you got your nu
ts your rice your beans like so healthy exactly okay we've got another salad which is a mixed corn salad so that's going and then over here I'll take a bite while we you get me ready for this we're going to do this sauce [Laughter] a great salsa you like it spectacular that we're going to put some crunchy stuff on there yeah what's the crunchy stuff crunchy's Indian snack mix it's Seb oh I'm in love it's good you've done it again all right we brought sauces recipes are online we're out of time t
o check out your local news and that's a little kick to it it's a I'm a morning person I love the morning and I love sharing that Joy with our audience you make a choice to spend time with us and that's very [Music] special join Hoda Cy for season 3 of her podcast making space listen [Music] now I mean I don't even know how fortunate I am to be joined by not one Master Chef but two Master Chefs here in the kitchen first it's celebrity chef Jeffrey zakaran he's the host of the new Food Network sh
ow big restaurant bed and of course Savannah who has her own cooking show called don't eat that you will get stop it don't eat that unless you have Pepa I want you to support me on my cooking Journey like like G does unless a bathroom is nearby St anyway Jeffrey we're so happy you're here are you happy to be among the of a chef I I love the show what you're doing and it's really incredible cuz it's really hard to teach someone like without like getting in there like I know but the only way to le
arn is to actually do it she could do um could we cook this absolutely you ready we're going to do a spring mushroom pasta okay so be careful that pointing a knife at me don't gesticulate with a knife that's first okay slice slice I'm going to put some shallots in here with garlic okay it's a very simple pasta and I'm making it real time what do I have first pasta is down in the water and it's very salted so when you want to Salt pasta you want the water should taste like the ocean remember very
good okay okay water should taste I'm going to move a little the mushrooms are going in here can I help you Jey put those in here so our mushrooms shallot garlic very simple let them soften you don't have to be just leave it there medium how's my slicing fantastic be Savannah so you want to make sure that they're evenly sliced so they cook and they look like this I would eat that alone okay so we're going to add to this some white wine go and a little bit of with white wine pasta water okay not
all of it just a little bit why a pasta water because pasta water has all the starch from the pasta and guess what it help you know that silky that silky past you get at a restaurant you don't know why is it so silky it's not like that and that's why so we're going to reduce it not quite yet because we don't want those to go Brown so these are peas you could do frozen peas or fresh peas okay if fresh you could blanch them for a second but honestly take right out of the right out of the freezer
it's fine just put them in okay we have a pasta right here boiling salted water this is the sauce and people don't understand so the pasta next to the sauce and all we do is we take the tongs we don't throw no I let me just guess and and I'm not a Master Chef but this is alen altic to the bite to the bite so it's about a minute away from being fully cooked and we're going to put it in here just finish it beautiful in here and that's how you fit every pasta that you have in a restaurant that you
like is in the this is how yes it must so just going to give it a little toss give can you do a little toss care you know how to do it oh okay wa that's beautiful okay sorry y'all gosh it's all right oh no sorry sorry I'm going to fix it watch this see this I'm not going to take it off the pasta just like this 1 2 3 4 You need to C comes the peas then comes I didn't mean to make such a mess it's okay A little cheese a little cheese and because it's a little dry and we're missing some yeah we're
going to add a little bit more pasta water watch this just like this see you even spill a little and you're a master sh and then at the very end some chili I love chili very finely minced chili and we're ready to go we're going to add a little basil to it all right and you're going to come over here and taste your knife skills are excellent well thank you so much we're going to shift anad that's what that's called and there you have it we are done a beautiful spring pasta be careful spring P you
try to flip it let's see you flip it I want to see what you're doing is you're not you're really not flipping you're really just folding so you just very small very small okay why are you giving her tips okay go flip there you go much better excellent wow thank you I've learned so much I'm actually say that was great come on I'm Gonna Make It Rain some pearo romano and this would you like a bite yeah I would go yum that looks delicious what kind of pasta do you use uh fetuccini uh a flat pasta
tagel okay have PE te do you feel like you have to make your pasta or no you don't uh you can make it but you really don't have to make your pasta okay well don't eat it you have to read this text for this recipe in more go today.com food [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] oh [Music] [Music] [Applause] w [Music] [Applause] [Music] it's make aead Mond and today goes green this week this these recipes will bring you down to earth here to help us Veg Out is Chef and ow
ner of pig Beach Matt Abdu Matt good morning good morning guys it's so great to see you even though it's still digitally but it's Wonder but we see but we see you that's all that matters and I am so excited because I am obsessed with carrot ginger soup and I bet your recipe is just like one of the best well I I truly hope so but I mean I'm sure Cal is also going to be to give me a run for my money very very soon his culinary Adventures but this carrot soup is really it's just absolutely deliciou
s and believe it or not you could actually make this recipe using all the scraps from any of the soup or carrots that you might be using for other recipes peeling them save the scraps any ends or tops or carrots that might be you know almost getting to the point in the refrigerator where they're about to uh go away and since it's Earth Day we really want to be able to uh just try to find a way of not wasting as much kind of across the board and that shouldn't just be an Earth Day thing that shou
ld be a year round thing um so anyway in my pot over here we're starting off we have some carrots that have just been sliced up we started off with a little bit of vegetable oil and some ginger garlic and white onions and we just put it in our sliced carrots we're just going to kind of cook them all until they get a little bit nice and soft and then to that we're going to add some vegetable broth now this could also be just plain old water we're going to add our vegetable broth just to cover it
we're going to bring that up to a simmer and then we're going to add in a little bit of apple cider vinegar that acid really kind of gives those carot nice big pop with that Ginger brings it all alive with some flavor and then last but not least we need a little bit of salt and pepper that are going to go right into that pot so we're going to bring this up to a simmer and we're going to cook it for about a half 20 minutes to a half an hour or so until those carrots are nice and tender and then t
hey're going to go into our blender once they're all nice and tender and you're going to end up with this beautiful creamy carrot ginger soup now carrots and ginger are like a match made in heaven they go so well together and that flavor of that Ginger really brightens up those carrots and make an incredible soup and would seem to me that this this is a soup that could be served either hot or cold absolutely why not it could be sort of in that sort of like uh gachu s style soup cold or hot would
be absolutely delicious but another thing that we're going to use up with our carrots that people throw away all the time and has so much flavor we're going to make a Carrot Top pesto together sou and believe it or not these Carrot Tops they have so much flavor guys they have that nice bright green sort of herbaceous flavor to them but they also still taste like carrots so in order to make our carrot pesto we're going to do is I've taken the liberty of grabbing The Carrot Tops you can see right
here okay push this out the way I know this a crazy question but what if you don't have the Carrot Tops can you use other things or that is a great question if you don't have Carrot Tops you can still absolutely make a delicious pesto regardless this recipe for pesto will work pretty much across the board sub Out The Carrot Tops for Basil and you still have like that traditional basil pesto ready to go um but the the two key tricks that I love doing when making this pesto is first to blanch my
herbs first what that's going to do is it's going to really help set that nice beautiful green color and keep them really vibrant throughout the the processing part Matt really quickly could you tell people what blanching is absolutely so blanching is basically taking any sort of vegetable bringing a pot of salted boil water to a boil and then taking that vegetable and putting it into that boiling water to cook it for about 30 seconds or so to either soften it or set those bright green colors wh
en you're blanching herbs anything that's green it's really going to help make those green colors really pop and come alive within the cooking process to keep that nice bright green color nice hopefully like the color of my shirt so we have our so we have our blanched uh parsley our blanched Carrot Tops our blanched spinach and that's all going to go into a pot with a little bit of salt and chili flak into our blender excuse me one clove of garlic now this is the part if you like a lot of garlic
you can add a little bit more but at one clove believe it or not raw garlic is going to be quite a bit I have some toasted pine nuts they're going to go right into our blender and last but not least stuck in there is our olive oil so we're going to put all this into our blender MH and we're going to put our lid on it and a great tip guys whenever you're you're puring any sort of green herbs like that if you want to keep them nice and bright green put an ice cube in there believe it or not the I
ce Cube's actually going to keep those green colors nice and cold because the enemy to keeping Anything Green is heat and if it gets too hot because of blending too long it might turn that army green color which we don't want so ice CU your blend is going to do two things oh yeah it's going to keep it nice and bright green it's also going to help msif the pesta so we're going to put it all in our blender and just kind of blend it up real quick you get the point and then when it comes time it get
s all nice and creamy smooth we're just going to take our last little bit of Parmesan cheese and we're just going to fold it in this looks amazing oh my good bring It Together Matt we've got to go unfortunately but you've got also on our website some great recipes for what you can do with leftover broccoli and cauliflower as well yum absolutely don't waste anything guys use it up it is super delicious don't wait to the thing of it so all right Matt thank you so much cool all right com great seei
ng you happy birday happyday thanks so much Matt in this morning's make ahead Monday we have a double header packed with spring veggies so here to help is host of Food Network's worst Cooks in America our friend Chef an Burell an good morning good morning thank you guys so much for having me and Happy Spring Happy Spring I love this cuz I love stew I love making stew but I mean I mean in this time of year I feel like it's kind of off limits but you're changing the game here well I mean I always
love a veggie anytime and the more I can get the the beautiful green spring colors that's what's what I'm talking about so I have a bunch of veggies I have sugar snap peas I have asparagus I have zucchini and escaro I have some spring onions that I'm sautéing in my pan and um my veggies I have blanched in salted boiling water and then I am letting them chill out in salty ice water and then I have the little spring onions that I'm starting to sauté in My Pan I'm adding to that some some new potat
oes some red Bliss potatoes that have been um boiled as well we're just going to get this all sauteed together so we get the potatoes in there and then we start adding the veggies why do you like the V before instead of just sautéing them with everything so I blanch and shock them to to get them cooked through and then you shock them to stop the cooking and set that beautiful green color and um so then when we sauté in the pan it's really just about bringing everything together I know you got so
me Asar I love asparagus but but could you use any grouping of green veggies you wanted anything you want if you don't like asparagus skip it if you're not a sugar snap pea fan you can skip those too if you want to use English peas those work just as well um so I have some zucchini that I'm throwing in there the zucchini I'm just throwing in I have not blanched and shock that um and we just got everybody sauteed together right and then we finish it with a little bit of escroll and throw in a lit
tle bit of chicken stock just to get everybody to come together there we go all right we give it a little sprinkle of salt and and just for fun a little crushed red pepper I like a little Spice in there and then we finish the whole thing with just a little bit of butter and parmesan cheese that it kind of helps hold everybody together it's almost like a warm cooked salad yes exactly and this goes this is great for things with like grilled chicken or roasted chicken or you want if you've got left
overs and you can you say you can turn it into a frittata so I that's exactly what I did I took my leftover spring veggie stew and I just uh beat up about six eggs and uh about a half a cup of Parmesan cheese um I got that all in a pan finished it in the oven and then topped it with a little uh salad and some some bread and like the whole thing then is like it could be just a beautiful spring side dish or it could be a lovely brunch or like you know or derv that kind of thing and that's great at
room temperature oh wow what's the secret to to the the frittata not getting the bottom too brown but making sure the top Cooks how I've always had trouble so right I know it's like you started on the stove and when you see the eggs start to cook and sort of hold their shape I just toss the whole pan right in the oven so about 350° for about 15 minutes just till the eggs are cooked through and voila there you go Bo so good I want I just want it I want food back thank you so much that looks deli
cious well thank you guys so much for having me and don't forget to turn tune in to worst Cooks on Sunday nights at 9:00 absolutely on the Food Network and of course for these recipes and more head to today.com food and we'll be right [Music] [Applause] back [Music] [Applause] [Music] he [Music] yeah [Music] [Applause] [Music] oh [Music] [Music] it is time for tasty Trends Tuesday and today's Trend eating less meat even if it's just one night a week a lot of families are trying to help the Earth
by choosing a more eco-friendly option okay but we didn't want just any meatless meal on our show so we called up Stephan oi he's the chef behind one of the hottest restaurants in New York City I've been it's delish resora and we asked him to make us something wonderful hey Stephano Stephano hi guys I'm excited to be here how you doing Stephano we like that little snap yeah you're making us feel like happy just showing up that's because because one like Luca is around so like the only way to ge
t him out of a complete rage is to dance with him so after we're done with the segment I'm going to go dance with a little bit and it's going to be great well and L my yeah your 2-year-old son and you've been making cooking classes with him cooking videos yep oh I hear him he he actually loves it we can hear him we hope he makes a cameo there is LCA what does he like to cook uh um he like he just loves to eat really but uh yeah he loves to Salt things it's fantastic I we're up to a good start yo
u know pretty cool all right he's yelling at me right now for those of of us who haven't had the privilege of eating at your restaurant you're about to make us something delicious tell us what you're going to make okay so we always do a seasoning Yi and it's for brunch we're going to do a Pei here um and we're just what I've done is I'm just going to take over real quick if if you don't mind what I've done is just taken uh potatoes and you always want to have potatoes that are a little bit older
low in moisture because the idea is to get the moisture out uh when you're making the Yi so you can add less flour so what I do is I bake the potatoes off and you see the steam that's escaping you to cut them in half right away okay and then you're going to send them through a ricer I have this ricer that I had in my family for years from Italy and I I just I can't get away from it great um and it actually just goes onto a wooden cutting board and then I take some you know those frozen peas tha
t you have that you use to you know I mean if you got a headache or like everyone sprs their ankle yeah exactly um so just use one of those if you if you have Frozen fresh cheese inside the the fridge what I did is I took like this really beautiful orange egg yolk I don't know if you guys can see that but it's like dark dark orange we get beautiful eggs here um from upstate New York and actually add them to the uh to the peas just take an immersion blender and then you just blend the two togethe
r okay and then what I've done is I've put off to the side um some of the uh some of the p and that's going to actually get added right inside of the potato right so you're going to have like the basis of PE of pyi so during the winter time we did squash um we've done spinach you want to take as soon as you've done that you're going to take just a a regular I think we call this just a plastic bench scraper is what we call it yeah bench scraper at the resturant yeah yeah so then you want to take
that and you want to take uh just a flour and you're going to sift it on top and is that just normal flow yeah uh we use D dle you can use AP flour absolutely so you're going to to bring the dough together you sift all the flour tops so you don't have any really lumps and you're going to bring the dough together with a bench scraper okay slowly like this so you have the egg YKK in there to help bind it together and I've got and I've got the finished dough right here here okay I'm going to show y
ou just how we roll out this YY yeah that's it you guys with me so far I know we were shocked that it's hard to make homemade pasta but that looks easy so it's potato and flour potato flour and then yeah just the PE you don't have to use the pee if you don't want oh my gosh okay so now what are we doing with it okay so so what we're GNA do is we're just going to roll it out into into a log okay you want to have the reason why you want to do it on cutting board is because it may be a little bit a
little bit wet and when that happens if that if that happens it adds a little bit of bench flour you have off to the side here uhu so you can easily get the shape that you're looking for okay so what I'm going to do is C little Noki balls right and so at the restaurant you know we go through so many nois but I used we usually have you either use a no board or just the tin of a of a fork yeah so dip the fork inside of a little bit of flour take that noi you want to push it down okay roll it roll
it yeah we're going and we roll it and you want to you want to have the tin of the fork actually showing I've done a few ahead of time for you guys and I'm going to actually put this right in the boiling salted water okay can I ask something did you thece did you do the fork thing just for aesthetic so it looks cute could you just plop them in if you wanted that's actually a great question so yeah in many ways yeah my know used to just cut them like this and then she used to just put them in th
e in the boiling water as is but you actually have this little indention when you when you when you push it with on the times of the fork that holds onto the sauce really well so that's why I I use the uh the tin of the fork anyway um so it's whatever you want to do or just come to resora and we'll make it for you as well all right so let me just show you the sauce real quick sauce is g to be yeah so we're doing so we have a PE puree on the base but we have just a very very simple butter or if y
ou don't want to use butter you can use extra virgin oil but I have a little bit of butter right here because medman we use a nice amount of butter M okay I have my noi that have just been dropped in I'm going to make sure that as soon as it start floating they're ready to go but you see that those peas that we used to have in the in the bag or we have fresh frozen peas as well which are really really nice yeah or just go to the farmers's market across the way and you can get in there too it's g
oing to go right inside with the butter yeah mhm you guys with me these are like one of my favorite things during this whole Co thing we've been so excited to have spring come again I mean it's just been so excited so we're going crazy with the peas we're going crazy with peas right now okay so if you want to come in here let me show you the nois are floating right now oh okay and they have to float that means they're done and then you just pour them right in that sauce exactly right going right
inside the sauce right now okay you want to have a little bit of fasta water as well oh I see how you did that uhhuh will you show us that final product oh that looks yummy right now you got it we want we wish it was here it's all I can tell you I'm going to send some to you Jenna thank you don't forget about me and you you sorry sorry of course both of you both of you of course both of you Luka's actually going to try and eat this Luka have youa Luka Luka do you want to buy hot Luka case we ha
ve the P we have the fresh P okay will you just give us a flash to the camera cuz we got cuz sadly it's all over we want more you're a little bit you're a little out of frame but let's see if we can there you go that's a beauty tell Lua to blow first my camera woman's going to fire me after this she she's y beautiful tell her we said thank you yes re you guys so much for see you soon and for these recipes headt today.com food [Music] [Applause] [Music] [Applause] a [Music] [Music] [Applause] [Mu
sic] of course it's Friday that means it's superfood Friday today nutritionist Joy Bower sharing two delicious egg recipes that will have you scrambling to make them this weekend I'mma love it hey guys I love eggs so much and I'm excited to share with you two healthy excellent recipes for your weekend brunch plans first up a veggie cheese fata that is packed with the good stuff I'm starting here with a dozen eggs the majority already are whole eggs just mixed up right here but I always like to t
ake a few of the yolks out next I'm adding in a half a cup of light sour cream I'm all about the herbalicious flavor you can put in whatever herbs you like I have here chopped dill and parsley 1/4 teaspoon kosher salt and a little bit of pepper and I'm just going to mix this up and now we are ready to build our frittata I'm using onions and bell pepper this is the point where you can make this frittata your own and it's really important to use an oven safe Skillet because when we make a frittata
it goes from stove top right into the oven this will sauté over a medium flame for about 5 to 7 minutes we just want to get the veggies nice and soft and lightly browned I'm adding in some mushrooms too I'll let this sauté for another 5 to 7 minutes sprinkle on top I have some 2% sharp cheddar cheese slowly I'm going to pour my egg mixture over the cheese which is over the vegetables many layers of scrumptiousness and let this sit over the flame for about 3 to 5 minutes now I put the remaining
cheese on top and I'm going to let it sit over the medium flame for about 3 to 5 minutes I just want these outer edges to slightly firm up and cook and then I'm going to transfer right into the oven set at 350 for about 20 minutes and here's our Masterpiece guys every bite is filled with protein fiber and yummy satisfaction now we're elevating egg salad to OMG status by giving it a CIO a Pepe spin so here I have a dozen eggs hardboiled some of them are whole and a few of them I lost the Y and I'
m just going to chop them up using my Fork so this is nice and mixed and now I'm adding in some light mayo and of course parmesan the star of the show I'm going to mix this up and you'll see it's all coming together rich and creamy and luxurious and to add a pop of color and some nutrition I chopped up a bell pepper and I'm going to add it right in but of course we need the ground black pepper I tend to put in about one teaspoon but you can continue to sort of add the pepper and taste I like to
enjoy it on a bed of leafy greens some whole grain crackers or toast guys this is good here's too an extra special weekend that looks delicious I'm telling you that and and the frittata is just one of the Great great because you can take anything that's in the fridge leftovers I've had like leftover green beans and I've just thrown them in a frittata that's really tasty then that looks terrific so uh for more on these me recipes why don't you go to today.com [Music] food [Music] it is time for t
oday food with Easter Sunday coming up many of you may be serving ham for dinner well Atlanta Chef Deborah van trece has something a little bit different she's the creative director and the owner of Twisted Soul cook housee and pores and as a former flight attendant Deborah's love for travel inspired her debut cookbook it's called The Twisted Soul cookbook modern soul with global flavors Deborah first of all you're so cool just reading your intro about so you picked up a lot of these tricks on y
our travels you learned a lot yes yes um I've had the opportunity to travel as a flight attendant I've had the opportunity to live at different countries and I picked up all kind of ideas and thoughts on food now I like the Twisted part of it what how come you use Twisted in your titles um I use Twisted because I'm a little locco no seriously is because um it's a little bit of a Twist on soul food you know and my opinion all cultures have a soul food and that's a little bit of a Twist on what yo
u normally hear um and I try to infuse those different cultures in the traditions of mine okay well let's let's do a twist on a on a ham a lot of people are familiar with making a ham but you your twist is you involve some what some Coca colola a little bit of cola um some ginger some cool things come on over let's talk about this okay so you know typically I would do this with either a ham or ham Hops uh but it's very very easy we've got Ginger some onions we just like put all of this Ginger on
ions garlic and we saute it for about five minutes M stir that all up yeah we've let it heat up for about like I said 5 minutes so that the onions like start sweating a little bit and then we just start dumping things in there so I've got Dy mustard I have some Chinese five spice which is a little bit different for most hams um some stares I've got a kumquat marmalade that I made but you can use orange marmalade Kat you choose to do the comp quat is definitely in the cookbook the recipe and then
some red pepper flak he and some cilantro okay that's interesting and then I use diet cola because I want to control the sweetness just a little bit so is that um it looks kind of flat oh no it's not okay so you you put it in like it's right out of the cans okay like it's right out of the can yeah it really doesn't matter i' let this simmer like 15 minutes now I have like precooked the ham just a little bit and just like to be certain I've got a bone in ham which is a very budget friendly ham i
t's bone in um it's completely cooked I take I've like let it simmer in just some water softened it up a little bit and then just remove some of that fat okay down to about a four of an inch I'm going to take and score it score it oh and why you doing that it's so that the flavors of the marinade will get all down in that t okay and also it makes it look kind of cool it does look oh that's that tic-tac-toe thing going that's that Tic Tac Toe thing all right so once I've got it score this would b
e simmering we take this whole ham sck it in if you don't have a dut oven you can use a roasting pan and then I just kind of take a little bit and just glaze it over okay I'm going stick that in the oven on 350° this is super super easy that's amazing so how long do you cook it in the oven I'm going to cook this one because it's about seven pounds for about an hour and a half it's about 12 to 14 15 minutes per pound let that go and if the top doesn't fit because the Ham's too big that's okay tha
t's okay that's okay the Ham's gonna actually shrink as it Heats through the pot's G to okay what does it look like when it's all done okay let's go over here okay so we've got our whole set up here so this is our ham you see the nice color on it the glaze and we got some green beans just c as Easter and that's what my mom always fixed I have a little extra glaze I kind of serve this over some rub greens also and another cool thing we've got is some bacon and praline mac and cheese what are you
talking about yum so we got our mac and cheese with bacon our beautiful ham with bacon and pray Lings abely no you need to stop we can't take it okay Deborah thank you so much uh best of luck enjoy your Easter and thank you for sharing the recipes for these recipes you can head to today.com food and if you want Deborah's cookbook it's called The Twisted Soul we see it Go today.com shop [Music] [Applause] [Music] [Applause] [Music] a [Music] [Music] [Applause] [Music] I [Music] [Applause] [Music]
you're are celebrating Passover we have a dish that will wow your guests New York Times food colonist Melissa Clark wants to serve up lasagna but with a swap you might not be ready for all right cool so this is a this is a great idea yeah so instead of using noodles because you can't use noodles during Passover If You observe we use matah and you put them in the layers just like you would no cooked lasagna noodles it's so easy and so good all right so how do we get first thing we're going to do
is we're going to make a little marinara sauce really simple I've got some sliced garlic here M my nice and hot and okay my secret whenever I make marinara sauce an chovies you better chop chop chop chop chop them but what if you don't like anchovies then you leave them out oh okay I that Sal no but you know the thing about anchovies is for this they dissolve you you don't even know they're there but they add a lot of f on them yeah no they dissolve I swear look at that see how they kind of dis
solve she's right and then just a little bit of red pepper I'm not going to use it all salt and pepper yeah so and then after 5 minutes they they dissolve the garlic it's a little brown you can smell it right but what do the anchovies add right we we could say oh we get the pepper we get the the garlic but we wouldn't think an okay so you know that savory flavor that people call Umami you know that that's what they add they just add an extra layer of flavor and it just makes it it's like richnes
s it just okay let me tell you what they you know the time you know sometimes you eat something and you're like why is this so good probably it has an hiding in it trust try it once you'll never all right and so you just Tomatoes scissors yeah right out of the C you know how you get tomatoes out of the can and instead of chopping up it makes a mess or using your hands I like to use scissors just snip it right up yeah and then you just add it right to the sauce um Hoda can you just stick that Ros
emary right see the rosary there right in there do you mash that up or or does it it's going to simmer and dissolve you can keep cutting it with the scissors okay and then that becomes this gorgeous marinara sauce over here full of Flavor now we want to fill this with ricotta cheese right just like a regular zag so EG at that egg I know look at that I know how that was a Happy Chicken okay and then basil salt pepper just going to stir it together and then I'm going to layer it in so Hoda can you
take the matah and just lay it right into the dish so have you made each yeah um just do one no you want to do one layer so you want to break apart one piece do this and don't worry you can layer it you know what lar it's fine it's all going to absorb the sauce it's going to absorb the cheese yep oh that's perfect cute perfect can cook all right have you ever done no cook noodles with lasagna you know when you so you just buy them out of the box you put this is the same thing you don't have to
do anything um if you have ever sometimes there's a type of matah that's a little bit harder it's called shora matah and shora and it's um an it's a Mata that is handmade is harder if you're using that you want to just soak it in a little water for 5 minutes because it's not as Airy and light okay but that's not when you just go to the grocery store you shouldn't be worried you're getting SM believe me it costs like 10 times as much you know the regular and then I'm just going to add some of so
you just add it on top of the mozah exactly you want to spread it to the edge okay and then do you do another layer yeah we're going to just do the cheese okay so again just like a regular lasagna cheese you want to sprinkle some so this is mozzarella cheese you're putting on top of the fresh mozzarella yep perfect okay and then more sauce more sauce and then more mat and more matah exactly so this dish is based on a sapharic dish called Mina which is a matah casserole and you and um it's a popu
lar dish tip brigher yeah look how she eats mat is this you need the butter though that's how you eat it why cuz she likes to make a mess right why do you do that AER here try hugely messy though all right and then yep and then you bake it oops no way how how long do you bake it you bake it at 350 for 20 minutes covered and then you want to uncover it for another 20 minutes so it gets bubbly and brown the cheese melts right I know does it it's delicious right it tastes like lasagna you don't rea
lly taste the matah but the matah is what anchors it keeps it all in place no noodles it's the perfect Passover thing to make you know during Passover week it tastes like noodles it tastes like noodles perfect thank you that's really good an and you know add vegetables do it any way you want you can just make this your own to get this recipe you can go to today.com food Melissa so yummy thank you fantastic time now for a delicious Easter dish that everybody in your family of love everybody our C
hef this morning is the queen of Italian cuisine herself Lydia basanet let's get cooking absolutely I have I have two great sushi here so going I put you to work so L nice pieces of lamb you know secondary muscle you you want a little bit of of the gelatin in there makes it good salt salt salt it up pepper lot of salt yeah yeah okay all right who's the chef here you I'm just commenting okay okay no sauce so now since you want to get so much into into cooking do you want to put these in I'll put
those in for you sure you put this in and we're going to Brown those nice and brown and they're going to get brown like that we're going to have some celery can you squash those for me what do you mean squash them these are tomatoes yeah Tomatoes like Lucy okay like this like this oh like this there oh wait what I I made you wash your hands yeah so you know this this is a a one po meal and today people are cooking and that's how they're cooking in the kitchen yes the desserts the the desserts co
me after after in one part but the vegetables and the meat and the beef and all of that so that you get a nice and brown nice and brown we really got a closeup of me doing this tomato grinding you're doing a good job than you done yeah yeah here I have even ready a wet towel for you let you know we there you go oh no okay so got it on my shirt okay you did no everything's okay what do we do what do we do now we continue the the cooking part so in here we put the onion uhhuh okay what's in there
you just so you took the lamb out of there right the lamb is out but all the remnants of the Lamb you want that you want that so okay you can mix that put some salt in there and uh you can put the bay leaves in there bay leaves oh biley you put salt where you go oh put the salt the salt okay don't do and mix put salt put salt put more salt yeah well you really salt it up don't you no I don't that's you do it well you told her to you ask what this you this the oregano oregano you know you buy it
but buy it on on on little sticks like this this is real from Sicily and what you do you just squeeze it like this in a crumble it's the real deal you want to try uhhuh not the whole thing just okay well I mean yeah that is a little too goodness follow your pinch paprika you you can dump the whole thing yeah yeah that whole thing wow and we're going to put the celery okay celery I'm over here busy okay yeah okay you're still now no no I'm going to get out of the way here you guys are doing fanta
stic the Tomato in there yeah go ahead put the Tomato right in all right okay that's finally ground tomato well you did good job you did a good job yes so hold up are we going to keep him in the kitchen yes I think Andy's doing a 10 plus yes he is I mean I'm not I have a nice kitchen what does that kitchen do you tell me about it not really I need to yeah get okay so take take tips now you can put hold on you can put the meat back in there okay and you let it cook for about an hour like this put
a top on it put a little bit of water let simmer this is one of those brazing this is one of those dishes takes an hour an hour and a half but at the end you really have this mellow meat that sort of breakell meat EAS and what's that what's that veggie down there that's squash so after an hour and 10 15 minutes you touch it if it's done we add the squash to it okay you're busy cleaning your hand myself good good good good so there you go do you like squat I mean you know I know I know how does
FL uh flavors I know what she likes do you like squash do I like squash no he doesn't he doesn't he doesn't I mean yeah I like it it's good for you yeah yeah so now the squash squash doesn't take that long to cook you pick it up full speed okay you want it to boil to cook and this is how it ends and this is how you taste it now beautiful your hes okay let me know what you think about it it's going to be totally yummy it'll be really good and you don't want to overcook the squash the squash you t
he lamb you want sort of fall you like very good I'm not a big lamb guy that's great surpris it's very good not surpris okay come this way let's go dessert go yum now this is what I like now this is dessert okay this is simple so you have done some work there and just the assembling you know this is Italian in Italian cuisine is called do Al spoon dessert like is a spoon dessert so we do we have some dump those in we don't have much time but we'll go ahead and assemble we'll just assemble this o
ne is marinated this recipe here so you put strawberries those let me let me okay I think we got to go to break but the recipe is at today.com [Music] food [Applause] [Music] [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] w [Music] [Applause] [Music] a [Music] [Applause] [Music] [Music] we are back with a holiday edition of superfood Friday as so many of us get ready to celebrate Easter and Passover this week weekend today nutrition and health expert Joy Bower is here sharing n
ot one but two recipes to cover each holiday Joy good to see you happy have a good Passover I know it's coming up oh thanks so much Alan yeah we have two super fun super yummy recipes and I'm going to start with Easter we are going to make these adorable Easter bunny egg cups and so the the first thing I did because I wanted to incorporate a lot of nutrition I sauteed some onion and bell pepper and got them nice and soft and got a lot of the water out and really you can use any veggies that you
want and if you have finicky eaters you could skip the veggies as well then we let that cool and we make the egg mixture so here I have a dozen eggs I like to lighten it up so I did a mix of eight whole large eggs and four whites but like you know everyone is the boss of their sauce and they can use whatever combo that they want to make that egg mixture extra creamy a little bit of light sour cream or Greek yogurt and then whatever herbs you have in the fridge I had some basil and some salt and
some pepper now I'm adding in all of those yummy veggies right into the mix yes I call this nutrition confetti vitamin C lots of flavor antioxidants and now to cheese or Notch to cheese I say cheese again I say cheese too is there really an option here Al W so I'm putting in some cheddar and what I generally like to do I'm going to put the whole thing in here is normally I would put half in and then I would leave half to put on the top and then this would go you have two options here I'm going t
o move this over to the side this would either go into your muffin tin and you could make perfect little Easter fata muffins that'll be a sure thing on your brunch spread or senior producer extraordinaire Ali maritz sent me this Tick Tock Trend to try out to turn them into bunny shapes and I think you're going to get a kick out of this so basically what you do is you take you you put in your batter and it's very important I lined three paper liners because you need a lot of sturdy okay you take
tin foil about an inch and a half across 6 inches down you smush them into little balls and then after the batter is already in you see I put a little bit of cheese on top you're going to place three strategically at 12:00 then at 10:00 and at 2:00 and you pop these in the oven oh I 350 yeah just for about 20 to 25 minutes Al these are so flipping adorable and then so it comes out like this and then what I've done is just for the decor I use rosemary for little whiskers I used a little piece of
olive for the nose and then sunflower seeds very nice so cute you've got some Mata Bri muffins mat mu I'm sorry Bri Ali Marco just out of my ear and said Bri so so in my house like my mom we think she's world famous for her matah Bri and matah Bri is basically um fried matah you let matah soak in egg and then you put all sorts of different mixin in and you fry it up like a great big pancake on the skillet so I've always wanted to make scrumptious muffins and these really hit the spot I start wit
h five pieces of whole wheat Mata if you can't find whole wheat you can go with the regular white and I basically crunch them up these aren't egg mozas these are regular plain old mozah any moah will work any matah will work because then what I'm doing is you see that I'm crunching them here and what happens is the whole wheat brings the extra fiber and then I add a little bit of water on top and I let it soak for about see this for about 2 minutes then you want to drain it off and now I'm addin
g in some egg I'm adding in a little bit of butter if people want to skip the butter you can use a neutral oil like um avocado oil or grape seed oil now I have loads of chopped Apple because this is going to be a sweet cinnamony Apple Maple version a little bit of maple syrup we've got cinnamon cuz cinnamon makes everything a little bit better and some Sal vanilla extract for the win and then you mix this up and I'm going to show you what this looks like Al oh my goodness we cannot get enough of
these and I also have a c version that I'm going to show on Instagram Joy those look fantastic thanks so much you have a great holiday we can't wait to see you here in studio that's what we're looking forward to and I'm wishing everybody a wonderful loving Easter and happy Passover thanks so much okay take care for these recipes we love you too headt today.com [Music] [Applause] [Music] [Applause] [Music] [Music] a [Music] [Applause] [Music] 1 3 [Applause] 2 [Music] we are back with today food
and we are in for a sweet treat this morning because one of our absolute favorites is here Christina tosy chef and founder of milkbar and just in time for Easter she's going to teach us how to make her latest creation are you ready for the carrot marshmallow crackle cake not to be confused with the crack cake which you also Crack Pie which you also make I mean my gosh this is first of all how are you I'm wonderful how are you good what's been going on I mean spring has sprung and our kitchen at
Milk Bar I know so listen everything you do you do with a little different twist carrot cake this is different this isn't like normal carrot cake it's different okay but it starts with the basics of all great baked goods butter and sugar so butter and light brown sugar in the bowl I'm going to get you involved that's right turn it on we'll do a I know this thing is that lock yeah Okay cooking show I don't know if you know you want to know I'm waiting you just tell me when okay I know all right w
e're doing a you cream the butter and the sugars together you add two beautiful eggs look at those eggs these are going to give the cake moisture lift richness from there we stream in a little bit of oil colorless flavorless oil this is going to give our cake that really dense moist sponge that you're used to in any great cake but especially a carrot cake okay so right now this is just basically your basic cake recipes this is a basic cake recipe from there dry ingredients some flour some salt b
aking powder baking soda baking powder gives your cake lift baking soda gives your cake spread oh I never knew it like that okay there you go and then a little bit of cinnamon everyone has a different take on carrot cake and mine is about making anyone whether you love carrot cake or you're not sure how you feel about carrot cake this is the carrot cake for you because we're sort of defying all the odds so the dry ingredients go into that mixing bowl now should I should I make this faster or no
well so once you have the dry ingredients cake this is a pro tip you don't want to over mix I know just want to incorporate right you want to you want to over mix or mix a lot when you're making bread cuz you want it to be dense and stringy and glutenous but a cake you don't want okay so that's probably enough right here so that's it okay oh whoop oh way to go don't overx it wrong way okay don't overx so from there we shred some carrots fresh carrot shredd it down this is a fun place by the way
if you don't have carrots at home you can use any sort of root vegetable like what else I mean this going to sound weird turnup thank you hod turn upod turn turnup from downtown just turned up I know it sounds CRA but it's roota there you go Al like bring one or more root vegetables in how's it tasting guys it's not are you D out of bounds so I know you're like okay I'm going to get in there we fold the carrot that batter what's the crunchy stuff so the crunchy stuff is what we call um our like
brown butter crackle it's this bowl here my gosh over B the cake in advance and then this is where we start to talk about our flavor story at Milk Bar so this cake you can get at the bakeries all over the US you can get online we'll ship it to your get right now if you don't want to do all this that's right we got you at milkbarstore.com but basically we cut the cakes out into rounds and then we start to build the cake I mean that is so fun okay so layer one is cake and then what do we have cake
then so let's I'll put the cake down you're going to go I know get in there take a little nibble so it's it's milk soaked this is the Crunchies that they're talking about it's basically like a a brown butter Rice Krispy treat a lay you doing just soaking it this is just a little bit of milk to keep the cake nice Thruster so you're making a cake at home maybe you overbaked it whatever is a little bit of cake soap okay so this is Marshmallow Fluff I mean I can't tff get it in there you spread it
around creames no cream cheese frosting this is like the right amount of sweetness it's all about that crackle that brown butter those toast did a terrible job of this okay oh we're out of time okay what's this orange thing though what's that this is Carrot marshmallow fluff frosting so we top it with some caramelized Crispies some mini marshmallows to tell the flavor story I know this is a big moment my friend I like please tell me they're part of your cooking show they're like I we have chrisa
I'm going to tell you now I don't like carrot cake I love this incredible recipe.com food or you can buy it at Milk Bar oh my [Music] god with the temperatures heating up and people starting to throw larger Gatherings it's time to get you ready to host some friends and family for a hearty meal and who better who better than our friend and hostess with the mostest Elizabeth HIll she's going to help out she's got a new cookbook out it's called come on over and she's got a fix ahead Friday recipe
that's perfect for weekend brunch first of all we love you oh my Lord Elizabeth I have that dress but I couldn't zip it I couldn't zip it up okay that's that's kind of funny because it's barely zipped it took two people to get me in this damn thing but um yeah so I'm I'm only going to keep it on for just a few minutes trying to breathe here and get through this you're the best hostess yeah and I'd like that you can make something ahead because often you feel like you got to make it here they com
e they're coming in the door I'm going to tell you something right now I I don't know where Lono Richie's kids were but that song easy like a Sunday morning is ridiculous because it's not I mean you're trying to get kids dressed you've got Sunday school or you got a soccer game you got something you're looking for cleat you're running around this we can make today and you can serve it on Sunday Saturday morning and and it's one less thing that you've got to do all right we have eggs and we're go
ing to mix these up really well and then we're adding our milk this is actually half and half you could use milk but I you know why not it's Sunday morning it's not for the lactose and sensitive but that's okay exactly we've got a little salt we also have our sugar a little bit of vanilla and I'm going to tell you something vanilla is expensive but do not buy the imitation vanilla it's just a sad imitation all right money I know it's hard T felt the same way because it just makes that much diffe
rence the flavor is incredible in real tell Henry to start cutting the coupons for something else you know exactly it's 10 times the price but you need it all right here we go we got our blueberries what I did I tossed a little bit of flour in with my blueberry so that this doesn't turn purple that's going of coat our blueberries it's going to I'm telling you it's going to protect them we're going to put those right on in and now we have our French bread chunks it's got to be French bread is tha
t like a baguette or something well I mean you could use a baguette any day old bread really is going to be great you know if you've got um french bread or an Italian loaf now I'm adding my cinamon and then we have some cream cheese and you want to make sure that room temperature I did cut it up into small pieces just so that it will kind of blend all right what are y'all laughing at we just are y laughing at me we're laughing because of the amount of cream cheese you just that we know that you'
re Southern by that bowl there Sunday it's Sunday morning y'all a treat okay now here we go we take our our greased um pan 9 by 13 casserole dish if you don't have one you need to get one um especially if you're going to get my book come on over because literally every other recipe calls for a 9 by 13 um and then we're just gonna um take this butter and did you notice my cute butter cow this is something else that everybody needs is a butter cow do we really need a butter we need one Elizabeth b
ecause then you can keep this room temperature butter is always at your disposal it's fantastic I'm telling you all right so here we go this is gonna go right into our oven now if if you're actually making this recipe though I mean obviously we're doing this for TV today but you're going to leave it in the refrigerator at least overnight so that's the great news we're g to make it ahead and then look at this y' oh show us Elizabeth have you ever oh my God beautiful how do and and how do you serv
e it how do you serve it up do a nice big spoonful and then it's going to go onto our plate you could do a little bit of powder sugar we got a rock and roll and we love you we love you too get Elizabeth's new book come on over she says you can entertain anywhere at today.com shop this morning today nutritionist Joy Bower is whipping up a quick and easy frittata that's packed with veggies and flavor take it away Joy hey guys spring is in the air and it gives me the opportunity to feature two seas
onal standouts first up artichokes artichokes are packed with fiber and they're also considered a Prebiotic which means it increases the good bacteria within our gut to aid in digestion next asparagus asparagus is an excellent source of vitamin K and folate and while they're very low in calories they are Mighty potent in the Nutrition department so taking these two superstars we are going to make the ultimate spring frittata when it comes to asparagus you're just going to snap off the tough oute
r stem and then cut your asparagus into 1 to 2 in pieces for this recipe I'm going to sauté them in small pieces so we get them nice and soft and now for the artichokes so for this recipe I'm going to use artichoke hearts and it's so simple I drained and rinsed them from the can and now I'm patting them dry you want to get them as dry as possible and I'll give it a rough chop so now that the veggies are prepped we are going to make the egg mixture so here I have eight large whole eggs mixed with
four egg whites and here I have half a cup of a Greek yogurt or light sour cream I'm putting in 2 to 4 tablespoons of dill and a little bit of salt and a a little bit of pepper and you're just going to mix this up just until the yolks and the whites blend together and you can see I have little lumps of the Greek yogurt scattered throughout and that's okay because all of that is going to blend and melt when we bake it off in the oven now we're going to head over to the stove and sauté our vegeta
bles I'm adding in my asparagus and I'm also adding in some onion so we sauté these vegetables for about 5 to 7 Minutes they'll start to soften up the onions will get slightly browned the great thing about fatatas they're totally customizable it's really the ultimate kitchen sink meal now I'm going to toss in a little bit of garlic just stir it around for about 30 seconds and I'm ready to introduce my archo carts the skillet is screaming spr and my kitchen smells amazing I'm just going to spread
out the veggies and I'm going to pour in our egg mixture and last but not least a little bit of cheese I'm using parmesan now I let it sit on the stove undisturbed just to let these outside edges slightly firm just a few minutes then I transfer it right into the oven set at 350 and bake it for about 20es minutes and that's all there is to it I like to add little puddles of pesto on top and then a drizzle of balsamic glaze it is the perfect meal to put spring in your step my good fantastic and i
t's we were just talking about it's such a great way to use up all kinds of veggies left over in the house things that are on their last leg be good on the side of that though some grits o no sugar grits no sugar just butter salt and lots of pepper all right Joy thank you so much for this recipe head to today.com [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Music] he [Music] [Applause] [Music] oh [Music] saying goes home is where the heart is but on this tasty Trends Tuesday
home is where the art is the newest craze sweeping the inter internet is Garden fasha I mean look at these baked Beauties Garden foraa popularity online has been credited to Massachusetts home Baker Terry ketto who first shared the colorful Creations on her Instagram at Vineyard Baker they're so beautiful today we called in food and lifestyle expert Alejandra Ramos to teach us how to create these edible canvases and become our own van at home do you get it ale wait Alejandra I'm never inspired
by cooking things and I am so inspired by this like I want to make this tonight I agree I mean it's so exciting and it's really simple to do because you could do it from scratch you can start with store bought dough but it's all about creativity there's no wrong way to do it okay so and they look tricky but you're saying you have some sort of cheats that can help us right I promise it's super simple so I am going to show you a from scratch dough with using some flour some yeast a little bit of s
alt uh and then we're just using all sorts of fresh veggies basically raid your fridge go to the grocery store the farmers market get whatever inspires you inspires your kids um and bring that home and then you can play so now if I have to really quickly if I can't like need can I go somewhere and buy something where I can pop it and it rolls out yes yes absolutely so you could buy the popping kind or you can buy the kind of comes Frozen you can even go to the pizza parlor and ask them for a pou
nd of dough they s that the pizza pearler pound of dough is a great trick because they know how to make their dough that's how you get the best dough it's delicious okay but not as good as your homemade not as good as home I do like doing homemade because this lets you control the flavors and you can go Savory sweet so I have some flour here a little bit of yeast a half2 cup of olive oil that enriches the dough makes it really rich and Luscious which is what you're not probably going to get from
the pizza dough but once that uh once that mixes up you get a really nice dough going uh you let it rise for a little bit and then you spread it out on a cookie pan I also like to kind of stick my fingers in there just make the little holes that's the traditional um like faka style and it also holds the olive oil and all the flavors and makes little nooks and crannies for the veggies and then you play like this is all about creativity think of the dough as an edible canvas and your paint is the
fruits and veggies and spices and nuts that you use are there vegetables that work better than others or yeah so you want to avoid anything that's really like mushrooms if you use something like mushrooms you want to cook those down first because they they'll just kind of dry up and shrivel if you don't cook them down first um but honestly most things work really well one tip uh is if you use things like herbs like herbs look gorgeous in it but if you dip them in water before you add them even
a little bit of uh lemon juice helps that just kind of keeps them looking prettier longer one of my favorite things to use is the peel of a zucchini so you can just peel that off and now you have this great neutral flavored uh thing that works as a stem you can use it in the Savory ones you can use it in the sweet ones Peppers look like natural flowers and a really smart thing to do is to pull out a cutting board that's like about the same size as your baking pan and you can lay out your your uh
design here we only we could really talk about this all day we only have a couple minutes how long do you bake them for and then show us some of your your Creations awesome okay yes so you bake these for about 20 to 25 minutes in a 450° oven once it's all in there it looks gorgeous another little fun tip that I love to do is you can paint using things like turmeric or paprika and you can make you can kind of like paint the dough with it but here is a baked one that I did so that's a little gard
en this is you're an artist how Gorge and wait check this out so actually did a little self-portrait over here it's like you are fre to col one of the other gorgeous that's amazing and then you can go sweet so this is my dessert one you add some sugar cinnamon this say peaches and blackberries aot this might be my favorite segment of the day right Alejandra we just we were so inspired by your Creations I wish you were here I've got like six batches of P now that I need to share thank you so much
alra you've inspired us we think this could be so fun to do with the kids too thank you so much and for these recipes thank you head today.com food it's Friday spring is finally sprung and Justin Sylvester is here with me so let's keep this party going we got cocktails uhuh and here with a few delicious drinks is mixologist and influencer Tiffany berer hi Tiffany oh my gosh Tiffany we need some spring cocktail right finally some flowers are out we're ready to drink but we need fresh yeah what d
o you got that's the best part of spring fresh so we've got all these great ingredients that are in the market or in your little garden but we're starting here we got some fresh ginger muddling some Blackberry a little Rosemary some lemon your favorite uh clear Spirit um just giving you a little spring has sprung Vibe oh wait I love the from the garden is right on top of it this is adorable so how do you do you mix it all together in a juicer or no no you take your cocktail shaker or your mason
jar whatever you're comfortable with muddle those fresh ingredients get a little sugar in there your favorite Agave honey and then toss your favorite SP this is really good and it's not sweet no and the ginger bite and I love that you can have JY tequila or vodka this is vodka right no it's Jen o so we're bringing this one in this is kind of my vibe I call it Boogie Wonderland those earthwind and fire fans know what I'm talking about it just makes you feel really good you know what feels good an
d you know what rhymes with Tiffany tequila tequila Tiffany so there's some tequila inside I've muddled some strawberry some fresh basil which gives us that great Aroma there's a splash of grapefruit in there to give that good Citrus and by the way keep that metabolism going too there's a syrup inside that I'm creating with just the black I mean with the strawberry and the basil letting them sit together and you know what I love about this one you can make it before your guests get there let it
sit have them pour themselves it's kind of like a a a a Paloma take this one more time do you agree I do agree with that with that um grapefruit inside but it's strawberry grapefruit it's really delicious if you want to pinch some salt in there do it yeah I kind of do I do too yes yes yes yes all right let's get some pineapple this one is like one of my favorite I call it like a picnic spr Spritz cuz we're going to get we're going to get outside we're going to have some picnic fun but when you'r
e on a picnic you don't want to carry too much a little bit of Pineapple of fresh lime squeeze that right into your glass or whatever you're drinking at the picnic and then vermouth it's slow verou it just doesn't go in martinis it just doesn't it it goes are you sure I've never I've never heard of vermouth is just the only thing we have a drinking coach friends I'm here for you a little bit of verth hone the verou by itself is the hit I was going to say ver yes that white ver deserves some spac
e not a lot alcohol you just have a little bit of ABV in there spicy ginger beer there and you just sip on that wire ginger beer so what do you think the secret to a great cocktail is I'm asking for a friend good ice you got to have some ice guys you just can't pour stuff in a glass you need ice to dilute do a little cooking make it cold but what's the difference between ice and good ice oh girl you don't want your ice to just be melting in there you need but I just mean can you get the ice from
the freezer no yes but no Jenna we want big it dense ice to melt slowly look at y I feel like I te up on like don't you have a budget you want to make sure you have good dense ice in there that way it dilutes slowly um you want to boil your water before you make ice cubes cuz you don't want it to taste like the fridge boil your water no I use Eon in my in my ice cube trayon alkaline water your bottled water put that in your you are teaching me something on this Friday I really do I put Crystal
Light mine so I can get the hydration there Crystal Light is hydrating oh my gosh thank you so much Tiffany for these recipes and more go today.com [Music] [Applause] [Music] [Applause] slfo [Applause] [Music] here [Music] [Applause] [Music] [Applause] [Music] [Applause] I [Music] [Applause] [Music] [Applause] he [Music] Craig is finally here for this Edition ofing with cow I never get to see this I know and today we're making pistachio cake which is something my mom made for me as a kid it's li
ght it's refreshing and it's perfect for spring take a look it's another edition of cooking with Cal what are we making today pachio cake do you know what a pistachio is it's a nut they're yummy they're salty and delicious is it going to be but is it going to be sweet yeah we're going to make a sweet cake don't worry so let's just put some regular cake mix into this okay all of it all of it we're going to add pistachio pudding just like jello only it's Pudding we need four eggs so get to [Music]
Kraken gross that was [Music] classic wo so tell me when that's what I okay tell me why stop stop stop stop [Music] I'm going to stop I'll tell you when to stop all of it one cup SS up all right now let's mix this all together okay all right this is called a bunt pan this all right can I put this in the oven uhhuh you you're okay here yeah you got enough to keep you busy mhm [Music] okay all right while the cake is finishing in the oven should we make the frosting yes okay we're going to use a
package of Dream Whip I don't really know what it is does that answer your question time nice our second pack of pachio pudding [Music] [Applause] [Music] you see these little peaks in here yes that's how we know it's [Music] done here we go so we're going to let this cool a little bit and then we'll flip it over and frost it all right so this is nice and cool now it's the Moment of Truth we're going to flip it over and see if it comes out right [Music] okay no it's not coming out let's try this
[Music] we try drub it in there do you like it delicious for these recipes and more head to today.com [Music] slood [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] sh [Music] [Applause] [Music] well Easter Sunday is right around the corner and this morning on today food we are baking a tasty treat that all your peeps are sure to love like that cookbook author and foodie in New York blogger Valerie Lomas is here to show us how to make a pecan bunt cake perfect perfect for any ce
lebration or pecan the recipe is from her newest cookbook life is what you bake it Val good morning thanks for being here thanks guys okay so you're you're making this bun cake is really flour first of all what kind do we use and and how when we scoop it you know sometimes we over scoop exactly so we're using allpurpose flour and so the way that you scoop scoop so that you get the right measurement and it's not too caked in there so you get a dense cake is you do what's called scoop and level so
I've just got light and fluffy like I'm back in home what happens if you use too much flour it'll be dense so I'm just you know using a straight edge to level it I'm using an angled spatula but you can use a butter knife even so we need three cups of FL you guys want to try one sure yeah and so I'm also going to add some salt and baking powder okay yeah good that's some good scooping well thank you and I'm a quick learner right and once we've got our three cups of flour and our dry ingredients
we'll just squs them together so that it will help the cake come together more easily so I've got some softened butter and we're going to add a cup and a half of brown sugar so with brown sugar it's like the opposite of the scooping level it's the like pack it in pack it in as much as you can get in there exactly there we go yes brown sugar I can do yes C we have oatmeal fans in my house yes that in perfect you can go ahead and put them yes give it a whisk you're so glossy trying to help I look
I love having help although with this cake it's so simple it comes together so easily you don't need the whole fam to help but it's nice you know for Easter so we're going to go ahead and get this going we're going to cream our butter and sugar for about 4 minutes yeah how do you know it's done like what what are you looking for right we're looking for light and fluffy okay so while that's going we can go ahead and add [Laughter] [Laughter] that's to make this really moist and I've got some gold
en raisins do you want to help me May I'll start mixing this yeah you might need a little bit of elbow grease but oh so this is like a real this is a heavy batter I mean not heavy but like pound it's a cousin to a pound cake are you going to are you going to grease the pan with a bunt pan you muste and flour it right and then bake it at 325 hour 15 go ahead the moment of truth and you can cut a slice and give it and hell is it well I mean Hello I delici you know I like this it's not what I expec
ted because there's so many different ingredients in it it's a bcan bun cake but with everything else a raisins it's just there's a lot going on here it's great I love this this review of yours just it really surprised so you know it's so moist in the middle can you put in the refrigerator if you have like that's a big bun cake it is but it because it's so moist it'll be good for days all really this is a cup of coffee be sure to check out her cookbook and for these recipes and more head to toda
y.com we are back with superfood Friday today nutritionist Joy Bower firing up the grill to make a chicken Caesar salad good morning Joy excited for this hey good morning guys I have been dying to try this recipe and then earlier this week all my best friends from high school came over for a postco reunion and we devoured this actually I have to give a shout out to tapen high school in Rockland County my elada all right so we're going for you all so how do we get that's right um so basically I h
ave here two Roma Hearts it's the easiest thing ever and you're going to slice them keeping the root intact so I'm going to show you because when you keep the root intact it's going to help the leaves to stay together when you grill so let me hold this up and show you what I've done here just like this and now I lay them out and what I'm also going to do I have a large chicken breast that I butterflied because I want the chicken to cook at the same time that my lettuce will Grill and all I do is
I'm mising I missed both sides and then I add a little bit of salt over the top and a little bit of ground black pepper it's as easy as this now normally I would flip them over and I would do exactly the same thing to the other side and I'm going to take you over to my grill because I put it on the grill just for about 3 minutes that's it and you're going to see what they look like 3 minutes oh I'm so sorry three minutes per side minutes quick unless you want to have chicken tartar so this is b
eautiful and charred right over here you want to be careful I have long tongs to take off the lettuce because you want again you want them to stay intact cuz this is all about presentation you can see the Smokey Char goodness that is on these lettuce leaves and I'm taking my chicken I'll put it over here so simple I know it looks so good Joy that's the best part so and then how do you assemble so I cut up some chicken already so I'm going to place this chicken over here and I'm going to pull ove
r hold on I got or I'm trying and so now all I'm going to do is really put my chicken that I sliced up right over here and of course we need some so impressed grated Parmesan and can you serve this room temperature Joy you could serve at room temperature you could serve it warm instead of the kbby croutons what I like to do is I toast some pecans it adds like a buttery epic Crunch and then you can really use any light Caesar dressing that you have on hand or um I'm going to put a recipe up as we
ll for one that I make with avocado and so this serves too but the cool part about this is you could scale it up or you can scale or you can scale it over here Joy that looks fantastic day another home run thank you Joy good by for this recipe head to today.com food our friend Anthony Scot of Fresco by Scotto restaurant which is one of the the best in New York City has two salads that we want to eat for PA we love you I I love you guys you know we all F my family and it's just terrific and is yo
ur restaurant doing great New York is doing absolutely wonderful Fresco bcot is rocking in Midtown Manhattan all right so we're going to start with steak yes so there's two aspects of the steak again the whole idea about this is you're outside you're not you don't have to go back in your family's out there out stay outside okay got it Roma lettuce Roma cut it in whatever size you want to get it in you going to grill the lettuce exactly right so you're going this is you do so you're going to you'
re going to Olive Oil this crunch you're going to do exactly right and it's got that the the the taste of the Char wilty no it w't it won't be wilty it's watch and then you just leave it there for a couple of minutes It'll have that look and it'll be just like what this is going to be and it's crunchy and delicious no more no less just season it keep it keep it nice and crunchy all right so then the steak tastes like steak is the steak right it does then the steak what I want you to do is you're
going to Salt and Pepper just before you use it my suggestion is to really do it take it out 20 minutes before you're going to it off you want to kind of room are you Happ with salt and pepper very simple fine yeah it's fine we can do it on this side now okay all right and then you want 11:00 and 1:00 11:00 11:00 and 1:00 and that will give you that Grill Mark that you're looking for that's Square 11:00 1:00 okay so we grill we grilled our lettuce it off and now you want it to look like a resta
urant right so the things that you want to do this is all of this is not yeah no thank you yeah also but it could be for the chef too just so you know that so you're squaring this off you're making it look clean beautiful and then the sizing of what you want to do for the steak is thin just like that or it could be thinner you know it's your choice but it it it gives you that mouth feel that you need yes okay and then we're dressing it look at this exactly we're Dr for over get a CES salad you'r
e going to get a Caesar salad you could stb this I'm going to add a little parmesan cheese and my real trick to this is adding just a little bit of fresh lemon to your store-bought Caesar salad okay yes wait what croutons you just add lemon and it makes it taste it brightens it right up I love croutons do you make your own or do you buy them I make my own I'm going to take this go buy Scott you're right I'm going to take this back my God okay next so here let's do it we considering at Fresco bis
ato a summer salad in that summer salad you're going to have components like you always have Roma lettuce every time you have salad this is if you want to try that that's Lola lettuce it mimics Roma it gives you a color which it makes it pretty love that what's it called Lola Lola LOL LOL a okay so you're going to add all your summer vegetables in here zucchini squash cucumbers those are uncooked zucchini always uncooked okay and then after this is all done we're adding strawberries it's going t
o strawberry vinegret strawberry vinegarette wait pass that baby if you can't get strawberry vinegarette you could still buy you can find raspberry vinegarette and it mimic the same thing fresh strawberries mix them together that's what it looks like look at this look how it looks like that outside have fun you stop going inside going away sum is going away real quick is going away that's what we're doing a we're let go slow it is August slow can we talk about something new what what uh I have a
new restaurant opening wait whato restaurant in Nashville Tennessee Anthony's popping up in Nashville when's it happening if you're in Nashville November 2022 2022 can I go for my birthday please I'm in all right to get these recipes go today.com [Music] slfo [Applause] [Music] [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] yeah [Music] [Applause] [Music] this week today nutritionist Joy Bowers is putting a spin on salad dressing and by the way folks congratulations Joy Bower
super food Friday just won two taste Awards awards for best filmed at home episodes or film and best health and fitness program filmer documentary it's an award-winning seg congratulations I to tell you that iow now thinks he's Steven fiber by the way we should point out this is a family affair this morning because Joy's son Cole is helping us out what's up Cole you know you know what's really funny guys Cole can't stand up because I'm so short that he's at stand up wow that's thank you for yeah
lean back down let's start with Chipotle tahini Cole what you got okay so we're going to do three different dressings that will take your salad in unique flavor directions and I think you're going to love these so the first the first thing I'm doing here is I'm adding a/4 cup of Tahini paste which is basically ground sesame seeds it has a mutual I I mean it has a mellow mouthwatering flavor but as mellow as it is act in the Nutrition department okay Cole is add the star of the show which is the
Chipotle peppers yeah in three they come in the can and you can either keep the heat light and then just add the Adobo sauce or you could do one pepper which Cole just added in for a nice heat or oh you're going for the I'm going for two if you go for two I mean we're talking bring tears to your eyes heat but we love that I'm going to add a little bit of lime juice okay extra virgin olive oil a little bit of garlic and coal you put in a pinch of the salt over there try it then some water and gu
ys you blend this up Cole you be the taste tester this is the tahini over here and it is so creamy can you see how creamy that is look at that looks good really nice go for it adjective describe what your tast tasted all right that's earthy oh getting fiery and fiery youve trained this palette well George yes I love it all right Joy you're just talking about Green Goddess dressing I I get it and I love it I have no idea what's in it so I really wanted to master a Green Goddess that had that uniq
ue addictive flavor but was also super light and easy to make so you could be heavy-handed with it because we don't like to salad dressing so the first thing I did for the creaminess is I'm adding in one ripe avocado and obviously it's going to give it an earthy flavor it's going to give it tons of heart healthy fat now we have all that basil fresh basil and then to cut some Corners over here when it comes to the spices instead of adding a lot of fresh and again this is just because I wanted it
to be licky split Cole what do we have here I think we got garlic onion is that salt and pepper salt and pepper and then a little bit of lime juice why don't you go in for a taste a little bit of oh this is we have lime juice and we have a little bit of um what is this over here we oh apple cider vinegar that's secr of extra virgin olive oil this Blends up that what are our adjectives over here I had to break out the thesaurus for this one that quite herbaceous oh herous herbaceous over here you
go into the lemon vinegret now the lemon vinegret is really nice because this is so easy peasy it gives it that bright citrusy pop and it's good for any kind of salad that you have and the best part is it takes a minute to make this is lemon juice okay we've got a little bit of extra virgin olive oil I'm putting in rice vinegar Co going in for the taste lemon zest to Bolden up that lemon a little mustard and then some salt and pepper and guys I'm telling you you whisk this up you'll feel like y
ou're in a restaurant wow that's an award winning show right there right there Cole give us an adjective for that one give us one more adjective oh Cole says Zippy Zippy oh that is Joy Cole thank you both for these recipes it's today.com food all right this morning on today food we are answering the age-old summer party question what can I bring well today contributor Elizabeth High School has two delicious summer salad recipes and no pressure Elizabeth but there are three Yankees eating your fo
od we need them to be in good health I hope this is good and tast they're cute they're cute they're cute hone they want ribs I don't know want this you're here on salad day sorry we told them to stay away from the drinks though she's got a heavy pour absolutely so I mean y'all know it's hot as the hinges a hill in the South right now and nobody wants to be sweating in the kitchen so we're going to do these great easy salads that we can pull together quickly all right so now I'm going to get yes
I've never shaved AED I still don't like you with knce no she is wonderful all right so here we go take off the ends here very good Snapp and then we're going to shave it just like this oh okay careful look at you okay Daddy okay Daddy you got it yeah okay keep going so now we go in here now it you're making and then with our finel oh come on I had such high hopes all right let's move on over let's move to the finnel then you move to the now if you don't love oh you're better at that if you don'
t love fennel you can always use celery that's a great um a great option we're going to put that in there and then we're going to start making our dressing so fast for us okay yes keep going all right we're so we've got a little bit of honey we've got some Dijon we also have got some lemon juice and then we're going to slowly drizzle the oil in here I KN I was waiting I was waiting Yanke PA pause for Yankees reaction okay what do y'all doing how do what do you think delicious you know and that's
the thing I mean really don't forget we need to that's not fair they're drinking and I want to drink I know but they got a game when's the next game so tonight they're going to be mad I'm going to be the reason they get they got drunk on The Today Show please win or we're going to have Angry Yankees fans okay so now we're going to it it is a peach and appol Margarita you know we love aito this is beautiful now what do so now what we do is we're going to add P we're adding nuts R pares we're goi
ng to add that vinegret that I just made let's get the vinegret in there dump it in and theel too the whole thing and then yes and then I want you to yes and then you're going to toss what about these they're all right now this salad is one of my favorite things it's everything from the farmers market yeah that's it yeah that's we just move on we don't have time for all that so we got to keep it right so here we are this is Farmers Market salad the deal is if it grows together it goes together o
kay we have well because corn peaches oh okay got it if you see it at a farmers market it's all going to go together so it doesn't matter you can put anything you love in there now this is my favorite trick so when You' got you've got all these little Tomatoes see this so we're going to put this on top and then you just C come that's a life hack that's a hack right so then we're going to add this in life hack and then I've got smoked chicken now listen you can just go to your local barbecue stan
d pick up some smoked chicken or I mean you can you can smoke your own um I think that's legal in y'all's statement is it it yeah yeah I thought not in Mississippi all right so let's work on our vinegar no yeah not in Mississippi not yet not ever probably all right so let's go ahead and add some lemon juice to this lemon juice and then we've got balsamic we're going to throw in two cloves of garlic just hold like that uhhuh because we're going to blend it and then a little bit of zest which we l
ove a zester and the parmesan going to go it's a Parmesan vinegarette what's the drink Elizabeth the drink is a peach and apparal Margarita yes fantastic I mean is it not one of the best things you've ever put in your mouth Yankees like it we're out of time out of time in Italy enjoy delicious yes amazing thank you very much I'm going to need this recipe they're all for they're fueled up and liquored up for the game lied up for the game thanks Elizabeth you'd have it no other way if you want to
get your hands on these thank you again Yankees for all your hard work and hope you enjoyed that [Music] meal [Applause] [Music] [Music] oh [Music] [Applause] 3 [Music] [Applause] [Music] he kin good morning what's up SV how you doing this is one of my absolute favorite dishes I would have thought I could never make it at home it's like a Thai peanut pasta dish PE pea pasta is Fusion dish it's really easy to make I promise you now I've been watching you cook you know recently so go ahead and jus
t go all right so what we're going to do first is we have to string these sugar snap potatoes peas so we're going to do this right here yeah and then just peel it because you see the string out we have to devain it yes devain it kind of like shrimp okay but do this is that one done this one is already done let's try this one right here but why am I taking the string out I would because it's hard to chew afterwards oh okay all right all oh don't go all the way through I should have just okay so j
ust cut waste all our time here cuz everyone else at home knows how to do this okay everyone else bad as I am all right so we're going to add in our peas here yeah we're going to get this going a little bit hotter we're going to sauté this good good good you're doing that does the string go all the way down it should it should go all the way down or maybe about a quarter of the way down it's okay don't feel it okay so we're sautéing that we sauté this for about 2 three minutes add in our shrimp
now these are peel these look peeled these are peeled and and they got look at you you're a pro all see put some respect on your name people need to know put some respect on your name she knows what she's doing over here right go ahead go ahead and move it move it around that hot no okay just move it around this for about 2 or 3 minutes now ideally this would be cooked and we're going to take this out of the skillet to rest we're going to put that into that bowl don't do it right now not ready a
ll right now just imagine we've done that pretend and now making the sauce really easy we're going to add in some coconut milk oh why do you choose coconut milk for the flavor or it's lighter or flavor lighter plus it's um compliments the curry very well so add in some curry paste okay curry paste some red curry paste am I going to stir this all up and stir this up and then you're going to add in some natural peanut butter just get the natural peanut butter with the oil not the kind with all the
sugar and the jelly in it even stiring all up watch out Stir It Up okay to get the peanut butter please don't launch this just like Jenna did hers I know I know oh you were watching that I saw that I washed it see look at you look at this and so all we're going to do is we're going to get this down into a nice pce now here is a little hack we're going to add in some carrots right okay now if you don't know how to Juliana carrot look at this show a peeler look at this all you do to go oops wrong
way just like this and it creates these long it's like the lazy woman's peeler I love that everybody's good you go look at that nice and jul oh yeah I need one of those go okay have the shrimp why is everything oh Lord I know I know have it look it's a work in progress yeah t let's move on from the carrot on that name okay we go all right now moving on down here now pasta takes about 6 minutes to cook this is some whole wheat pasta you can use some fetuccini if you want to really good okay we'r
e going to add in our pasta here and then our cooked shrimp and peas how good does that there you go super simple look how vibrant that is kids will love this dish it's not too spicy now if you're like me you probably wanted to reserve some of this shrimp so you can make a salad for your meal prep okay this is going to be a Cajun inspired salad y'all really simple dressing just got some Greek yogur here to cut the the mayonnaise you can yurt absolutely some oil go put that hot sauce in there hot
sauce I like use FR taste good y'all M what's this and some lemon yes you're right have a little stir that up it's a little bite too it's a little bite I love the lemon is this the dressing yes that's the dressing and then you're going to chop up cucumber a tomato why are you laughing she's doing so well y isn't it and she doing well fastic you know she has her own podcast no oh she it's a show her I'm sorry we're so preppy you know PR of you we're going to add in M tomatoes cucumbers chopped u
p some avocado okay I think that is done oh Lord turn that off it's still going can I just turn it off yeah you can turn it off oh boy okay that's going to be her lunch yeah yeah keep going keep going okay and then we're going to add in just a little bit of water for the consistency of this dressing just dressing is really good really and it's super simple right this stuff that's already in your pantry we're going to add in some avocado I love avocado what about some onion too a little bit of bi
te you know little bit of bre in there and then we had some left over shrimp that I just used just a little bit of breath you know it's a little bit of breath that's what I call it what do you call what huh bre sting bre a little bit of you know for you know for each recipe yeah if your breath doesn't smell a little bit bad well yeah's not right's not right all right some of that that dressing is so good okay we're out of time Kevin you're awesome look at my tossing technique look at you look at
that she is a pro that's [Music] [Applause] [Music] [Applause] [Music] amazing [Music] [Music] [Applause] w [Music] w je beu Thomas has worked all around the world for athletes and celebrities like Patrick Dempsey and this morning he's going to show us some nutritious and delicious recipes family's going to love they're quick they're easy to make beu good to see you good morning great to see you thank you it's already smelling good and what are we making this morning all right we've got this be
autiful warm fall color Biryani rice salad to begin with okay which is like a mixture of all these things and to start with we got some mustard seeds Okay the same mustard seeds that you would make uh mustard out of stuff we put on Burgers you toast them up in some oil yeah I toast them up I've got some onions to go with here all right and the idea here is to get these sauteed a little bit the mustards start to pop and then we've got some fruits and nuts and one of my favorites is apricots cuz o
ne I'm from Colorado so it kind of brings out the whole Rocky Mountain the west and then you add I've got some cashew some apricot dried apricot raisins and chickpeas looks like chick peas you put all that in there until the cashews start to toast a little bit the raisin plump up this is what we're headed for and magically it looks like this look at that this is exactly how my home kitchen looks yeah exactly it just happens just like that yeah and then we've got the toasted stuff and you can add
a little bit of curry powder what do you think about curry powder I love curry powder all right so little curry powder okay at home if you want cinnamon cumin whatever you like now what is this a special kind of rice this is a basmati rice which is the Indian long grain rice I love that right so Del long grain rice and then uh the tasting part is going mhm that's a good sign okay thumbs up this is a great way to use up all the you know if you have leftover rice but you bring a bunch of fruits n
uts everything toasted rice goes in there cooked rice and then I'm pushing you down the line time is short okay and our particular flare for this one is we're going to grill some peaches some fruit we got butternut squash I'm going to put some lemons on here okay are we grilling all these things yeah let's throw the big things on here I'll do it and what do these look like jalapeno peppers oh okra okay okra okra and you can brush we have a little brush here we can do some coconut oil okay and yo
u can of course do butter if you want but coconut oil we can get this going keeps everything vegan we got a lot of vegan families now yes look at that that becomes this and then this you can sprinkle some of that on here and add it add it you like how are the flavors guys so yummy salad dressing add of control you know what this is like energy food too you got your nuts your rice your beans like so healthy exactly okay we've got another salad which is a mixed corn salad so that's going and then
over here I'll take a bite while we you get me ready for this we're going to do this sauce so if you've been um beaches along Mexico beaches along India grilled corn and corn lote is Big everywhere okay all right for a green sauce start with spinach we' got some mint leaves we got some fresh cilantro some jalapeno some ginger all that goes in there blend that up blend that and you get this beautiful green sauce oh yeah okay I just don't like when things burn okay I mean I know since when he said
you're right okay grilled corn grilled corn this would have come off of our grill right there it's nice and charred and then to cut the kernels off you can do it on the board or look at that you can put on a bowl it falls right into the bowl okay yum then we've got this beautiful grilled corn just magically showed up here yes it did gorgeous and then we're going to add some spices here I'm going to sprinkle some in just add them in there actually let's just put them all in yeah just jump it in
there cuz we're almost out of time and we'll put the whole recipe online that goes in Stir It Up Show the final result there great salsa you like it spectacular that we're going to put some crunchy stuff on there yeah what's the crunchy stuff crunchy's Indian snack mix it's a Sev oh I'm in love it's good you you've done it again all right we brought sauces recipes are online we're out of time here to check out your local news that's a little kick to it I'm a morning person I love the morning and
I love sharing that Joy with our audience you make a choice to spend time with us and that's very [Music] special join Hoda Cy for season 3 of her podcast making space listen [Music] now I mean I don't even know how fortunate I am to be joined by not one Master Chef but two master Chef here in the kitchen first it's celebrity chef Jeffrey zakaran he's the host of the new Food Network show big restaurant bed and of course Savannah who has her own cooking show called don't eat that you will get s
top it don't eat that unless you have Pepa I want you to support me on my cooking Journey like like gz does unless a bathroom is nearby anyway Jeffrey we're so happy you're here are you happy to be among the of a chef love the show what you're doing and it's really incredible cuz it's really hard to teach someone like without like getting in there like I know but the only way to learn is to actually do you think she could do um could we cook this absolutely are you ready we're going to do a spri
ng mushroom pasta okay so be careful with that pointing a knife at me don't gesticulate with a knife that's first okay slice slice I'm going to put some shallots in here with garlic okay it's a very simple pasta and I'm making it real time what do I have first pasta is down in the water and it's very salty so when you want a salt pasta you want the water should taste like the ocean remember very good okay okay water should tast I'm going to move a little closer the mushrooms are going in here ca
n I help you je put those in here so our mushrooms shallot garlic very simple let them soften you don't have to be just leave it there medium how my slicing fantastic Savannah so you want to make sure that they're evenly sliced so they cook and they look like this I would eat that alone okay so we're going to add to this some white wine go and a little bit with white wine pasta water okay not all of it just a little bit why pasta water because pasta water has all the starch from the pasta and gu
ess what it helps you know that silky that silky pasta you get at a restaurant you don't know why is it so silky it's not like that and that's why so we're going to reduce it not quite yet because we don't want those to go Brown so these are peas you could do frozen peas or fresh peas okay if fresh you could blanch them for a second but honestly take right out of the right out of the freezer it's fine just put them in okay we have a pasta right here boiling salted water this is the sauce and peo
ple don't understand so the pasta next to the sauce and all we do is we take the tongs we don't throw no I let me just guess and and I'm not a Master Chef but this is alente alente to the bite to the bite so it's about a minute away from being fully cooked and we're going to put it in here and just finish it beautiful in here and that's how you every pasta that you have in a restaurant that you like is in this is how it's done yes it must so just going to give it a little toss give can you do a
little toss be care okay you know how to do it oh okay W that's beautiful okay sorry y'all go it's all right Sor oh no sorry I'm going to fix it watch this see this I'm not going to take it off the pasta just like this one 2 3 four you need a cook comes the peas then comes I didn't mean to make such a m it's okay A little cheese a little cheese and because it's a little dry and we're missing some yeah we're going to add a little bit more pasta water watch this just like this see you even spill a
little and you're a master chef and then at the very end some chili I love chili very finely minced chili and we're ready to go we're going to add a little basil to it all right and you're going to come over here and taste your knife skills are excellent well thank you so much we're going to shift anad that's what that's called and there you have it we are done a beautiful spring pasta be careful spring P okay you try to flip it let's see you flip it I want to see what you're doing is you're yo
u're really not flipping you're really just folding so you just small very small okay why are you giving her tips okay go flip there you go much better excellent wow thank you I've learned so much I'm actually going to say that was great come on I'm going to make it rain some peina romano and this would you like bite yeah I would go yum that looks delicious what kind of pasta do you use uh fetuccini uh flat pasta tagel okay one atit do you feel like you have to make your pasta or no you don't uh
you can make it but you really don't have to make okay well don't eat it you have to read this text for this recipe and more go today.com [Music] [Applause] [Music] [Applause] [Music] food [Applause] [Music] [Music] oh [Music] [Applause] [Music] h [Music] it's make aead Monday and today goes green this week this these recipes will bring you down to earth here to help us Veg Out is Chef and owner of pig Beach Matt Abdu Matt good morning good morning guys it's so great to see even though it's sti
ll digitally but it's Wonder we see you but we see you that's all that matters and I am so excited because I am obsessed with carrot ginger soup and I bet your recipe is just like one of the best well I I truly hope so but I mean I'm sure Cal is also going to be able to give me a run for my money very very soon his culinary Adventures but this carrot soup is really it's just absolutely delicious and believe it or not you could actually make this recipe using all the scraps from any of the soup o
r carrots that you might be using for other recipes peeling them save the scraps any ends or tops or carrots that might be you know almost getting to the point in the refrigerator where they're about to uh go away and since it's Earth Day we really want to be able to um just try to find a way of not wasting as much kind of across the board and that shouldn't just be an Earth Day thing that should be a year round thing um so anyway in my pot over here we're starting off we have some carrots that
have just been sliced up we started off with a little bit of vegetable oil and some ginger garlic and white onions and we just put it in our sliced carrots we're just going to kind of cook them all until they get a little bit nice and soft and then to that we're going to add some vegetable broth now this could also be just plain old water m we're going to add our vegetable broth just to cover it we're going to bring that up to a simmer and then we're going to add in a little bit of apple cider v
inegar that acid really kind of gives those carot nice big pop with that Ginger brings it all alive with some flavor and then last but not least we need a little bit of salt and pepper that are going to go right into that pot so we're going to bring this up to a simmer and we're going to cook it for about a half 20 minutes to half an hour or so until those carrots are nice and tender and then they're going to go into our blender once they're all nice and tender and you're going to end up with th
is beautiful creamy carrot ginger soup now carrots and ginger are like a match made in heaven they go so well together and that flavor of that Ginger really brightens up those carrots and make an incredible soup and Matt it would seem to me that this this is a soup that could be served either hot or cold absolutely why not it could be sort of in that sort of like uh know gachu s style soup cold or hot would be absolutely delicious but another thing that we're going to use up with our carrots tha
t people throw away all the time and has so much flavor we're g to make a Carrot Top pesto to and believe it or not these Carrot Tops they have so much flavor guys they have that nice bright green sort of herbaceous flavor to them but they also still taste like carrots so in order to make our carrot pesto what we're going to do is I've taken the liberty of grabbing The Carrot Tops you see right here okay push this out the way and it's a crazy question but what if you don't have the Carrot Tops c
an you use other things or that is a great question if you don't have Carrot Tops you can still absolutely make a delicious pesto regardless this recipe for pesto will work pretty much across the board so about the car tops for Basil and you still have like that traditional basil pesto ready to go um but the the two key tricks that I love doing when making this pesto is first I love to blanch my herbs first what that's going to do is it's going to really help set that nice beautiful green color
and keep them really vibrant throughout the the processing part hey Matt really quickly could you tell people what blanching is absolutely so blanching is basically taking any sort of vegetable bringing a pot of salted boil water to a boil and then taking that vegetable and putting it into that boiling water to cook it for about 30 seconds or so to either soften it or set those bright green colors when you're blanching herbs anything that's green it's really going to help make those green colors
really pop and come alive within the cooking process to keep that nice bright green color nice cool hopefully I like the color of my shirt so we have our so we have our blanched uh parsley our blanched Carrot Tops our blanched spinach and that's all going to go into a pot with a little bit of salt and chili flake into our blender excuse me one clove of garlic now this is the part if you like a lot of garlic you can add a little bit more but one believe it or not raw garlic is going to be quite
a bit I have some toasted pine nuts that are going to go right into our blender and last but not least stuck in there is our olive oil so we're going to put all this into our blender M and we're going to put our lid on it and a great tip guys when youever you're puring any sort of green herbs like that if you want to keep them nice and bright green put an ice cube in there believe it or not the Ice Cube is actually going to keep those green colors nice and cold because the enemy to keeping Anyth
ing Green is heat and if it gets too hot because the blending too it might turn that army green color which we don't want so ice CU your blend to do two things oh yeah it's going to keep it nice and bright green it's also going to help a mulfy the pesto so we're going to put it all in our blender and just kind of blend it up real quick you get the point and then when it comes time it gets all nice and creamy smooth we're just going to take our last little bit of Parmesan cheese and we're just go
ing to fold it in this incredible amaz my good now we're bring it all together Matt we've got to go unfortunately you've got also on our website some great recipes for what you can do with leftover broccoli and cauliflower as well yum absolutely don't waste anything guys use it all up it is super delicious don't wasit to the thing of it I'm so all right Matt thank you so much cool all right coming great seeing you happy Earth happyday thanks so much Matt in this morning's make ahead Monday we ha
ve a double header packed with spring veggies so here to help is host of Food Network's worst Cooks in America our friend Chef an Burell an good morning good good morning thank you guys so much for having me and Happy Spring Happy Spring I love this cuz I love stew I love making stew but I mean in this time of year I feel like it's kind of off limits but you're changing the game here well I mean I always love a veggie anytime and the more I can get the the beautiful green spring colors that's wh
at's what I'm talking about so I have a bunch of veggies I have sugar snap peas I have asparagus I have zucchini and escaro I have some spring onions that I'm sautéing in my pan and um my veggies I have blanched in salted boiling water and then I am letting them chill out in salty ice water and then I have the little spring onions that I'm starting to sauté in My Pan I'm adding to that some some new potatoes some red Bliss potatoes that have been um boiled as well we're just going to get this al
l sauteed together so we get the potatoes in there and then we start adding the veggies why do you like blanching the veggies before instead of just sautéing them with everything so I blanch and shock them to get them cooked through and then you shock them to stop the cooking and set that beautiful green color and um so then when we sauté in the pan it's really just about bringing everything together I know you got some as I love asparagus but but could you use any grouping of green veggies you
wanted anything you want if you don't like asparagus skip it if you're not a sugar snap pea fan you can skip those twoo if you want to use English peas those work just as well um so I have some zucchini that I'm throwing in there the zucchini I'm just throwing in I have not blanched and shocked that um and we just got everybody sauteed together right and then we finish it with a little bit of escroll and throw in a little bit of chicken stock just to get everybody to come together there we go al
l right we give it a little sprinkle of salt and just for fun a little crushed red pepper I like a little Spice in there and then we finish the whole thing with just a little bit of butter and parmesan cheese that it kind of helps hold everybody together it's almost like a warm cooked salad yes exactly and this goes this is great for things with like grilled chicken or roasted chicken if you got if you've got leftovers and you can you say you can turn it into a fatata so I that's exactly what I
did I took my leftover spring veggie stew and I just uh beat up about six eggs and uh about a half a cup of Parmesan cheese um I got that all in a pan finished it in the oven and then topped it with a little uh salad and some some bread and like the whole thing then is like it could be just a beautiful spring side dish or it be a lovely brunch or like you know or derves that kind of thing and that's great at room temperature oh wow what's the secret to to the frittata not getting the bottom too
brown but making sure the top Cooks how I've always had trouble so right I know it's like you started on this stove and when you see the eggs start to cook and sort of hold their shape I just toss the whole pan right in the oven so about 350° for about 15 minutes just till the eggs are cooked through and voila there you go boom so good I want I just want it I want food back right and thank you so much that looks delicious well thank you guys so much for having me and don't forget to turn in tune
in to worst Cooks on Sunday nights at n9ine o'clock absolutely on the Food Network and of course for these recipes and more head to today.com food and we'll be right [Music] back [Music] [Applause] [Music] [Applause] [Music] he [Music] [Music] [Applause] [Music] oh [Music] [Applause] [Music] he [Music] [Applause] [Music] [Applause] [Music] [Music] it is time for tasty Trends Tuesday and today's Trend eating less meat even it's just one night a week a lot of families are trying to help the Earth
by choosing a more eco-friendly option okay but we didn't want just any meatless meal on our show so we called up Stephan oi he's the chef behind one of the hottest restaurants in New York City I've been it's delish resora and we asked him to make us something wonderful hey Stephano Stephano hi guys I'm excited to be here how you doing Stephano we like that little snack yeah you're making us feel like happy just showing up that's because because when like Luca is around so like the only way to
get them out of a complete rage is to dance with him so and after we're done with the segment I'm going to go dance with a little bit and it's going to be great well and L my yeah your two-year-old son and you've been making cooking classes with him cooking videos yep I hear him he he actually loves it we can hear him we hope he makes a cameo there is Luca what does he like to cook um um he like he just loves to eat really but uh yeah he loves to Salt things it's fantastic I we're off to a good
start you that's pretty cool all right yelling at me right now for those of of us who haven't had the privilege of eating at your restaurant you're about to make us something delicious tell us what you're going to make okay so we always do a seasoning Yi and it's for brunch we're going to do a PE Yi here um and we're just what I've done is I'm just going to take over real quick if if you don't mind what I've done is just taken uh potatoes and you always want to have potatoes that are a little bi
t older low in moisture because the idea is to get the moisture out uh when you're making the Yi so you can add less flour so what I do is I bake the potato those off and you see the steam that's escaping you to cut them in half right away okay and then you're going to send them through a rer I have this rer that I've had in my family for years from Italy and I I just I can't get away from it's great um and it actually just goes onto a wooden cutting board and then I take some you know those fro
zen peas that you have that you use to you know I mean if you got a headache or like everyone spr their ankle yeah exactly um so just use one of those if if you if you have Frozen freshh bees inside the the fridge what I did is I took like this really beautiful orange egg yolk I don't know if you guys can see that but it's like dark dark orange we get beautiful eggs here um from upstate New York and actually add them to the uh to the peas just take an immersion blender and then you just blend th
e two together okay and then what I've done is I've put off to the side um some of the uh some of the p and that's going to actually get added right inside of the potato right so you're going to have like the basis of pee of pyi so during the winter time we did squash um we've done spinach you want to take as soon as you've done that you're going to take just a a regular I think we call this just a plastic bench scraper is what we call it yeah bench scraper at the restro yeah yeah so then you wa
nt to take that and you want to take uh just a flour and you're going to sift it on top and is that just normal flow yeah uh we use D dle but you can use AP flour absolutely so you're going to to bring the dough together you sift all the flour so you don't have any really lumps and you're going to bring the dough together with a bed scraper okay slowly like this so you have the egg yolk in there to help bind it together and I've got and I've got the finished dough right here here okay I'm going
to show you just how we roll out this y yeah that's it me so I know we were saying shocked that it's hard to make homemade pasta but that looks easy so it's potato and flour potato flour and then yeah just the pee you don't have to use the pee if you don't want oh my gosh okay so now what are we doing with it okay so so what we're going to do is we're just going to roll it out into into a log okay you want to have the reason why you want to do it on cutting board is because it may be a little bi
t a little bit wet and when that happens if that if that happens it adds a little bit of bench flour you have off to the side here uhuh so you can easily get the shape that you're looking for okay so what I'm going to do is cut them into little Noki balls right and so at the restaurant you know we go through so many nois but I used we usually have you either use a noi board or just the tin of a of a fork yeah so dip the fork inside of a little bit of flour take that noi you want to push it down
okay roll it roll it yeah we're going to and we roll it and you want to you want to have the times of the fork actually showing I've done a few ahead of time for you guys and I'm going to actually put this right in the boiling salted water okay can I ask something did make the sauce you do the fork thing just for aesthetic so it looks cute could you just plop them in if you wanted that's actually a great question so yeah in many ways yeah my Nona used to just cut them like this and then she used
to just put them in the in the boiling water as is but you actually have this little indention when you when you when you push it with on the tin of the fork that holds onto the sauce really well so that's why I I use the uh the tin of the fork anyway um so it's whatever you want to do or just come to resora and we'll make it for you as well all right so let me just show you the sauce real quick uh yeah the SAU is GNA be yeah so we're doing so we have a PE puree on the base but we have just a v
ery very simple butter or if you don't use want to use butter you can use extra virgin oil but I have a little bit of butter right here because media we use a nice amount of butter M okay I have my noi that have just been dropped in I'm going to make sure that as soon as it start floating they're ready to go go but you see that those peas that we used to have in the in the bag or we have fresh frozen peas as well which are really really nice yeah or just go to the farmers's market across the way
and you can get them there too it's going to go right inside with the butter yeahh you guys with me these are like one of my favorite things during this whole Co thing we've been so excited to have spring come again I mean it's just been so excited so we're going crazy with the peas we're going crazy with peas right now okay so if you want to come in here let me show you the nois are floating right now oh okay and they have to float that means they're done and then you just pour them right in t
hat sauce exactly right going right inside the sauce right now okay you want to have a little bit of pasta water as well oh I see how you did that uhuh will you show us that final product oh that looks yummy right now you got it we want we wish it was here it's all I can tell you I'm going to send some to you Jenna thank you don't forget about me you you sorry sorry of course both of you both of you of course both of you Luka's actually going to try and eat this Luka via Luka Luka do you want to
buy hot Luka Cas we have the PPR we have the fresh P okay will you just give us a flash to the camera CU we got thing cuz sadly it's all over we want more you're a little bit you're a little out of frame but let's see if we can there you go that's a beauty tell Luka to blow first my camera woman's going to fire me after this she she's yummy beautiful tell her we said thank you yes so for see you soon and for these recipes head today.com [Music] [Applause] [Music] food [Applause] [Music] yeah [M
usic] [Applause] [Music] [Applause] oh [Music] of course it's Friday that means it's superfood Friday today nutritionist Joy Bower sharing two delicious egg recipes that will have you scrambling to make them this weekend I'mma love it hey guys I love eggs so much and I'm excited to share with you two healthy excellent recipes for your weekend brunch plans first up a veggie cheese frittata that is packed with the good stuff I'm starting here with a dozen eggs the majority are whole eggs just mixe
d up right here but I always like to take a few of the yolks out next I'm adding in a half a cup of light sour cream I'm all about the herbalicious flavor you can put in whatever herbs you like I have here chopped dill and parsley 1/4 teaspoon kosher salt and a little bit of pepper and I'm just going to mix this up and now we are ready to build our frittata I'm using onions and bell pepper this is the point where you can make this frittata your own and it's really important to use an oven safe S
killet because when we make a frittata it goes from stove top right into the oven this will sauté over a medium flame for about 5 to 7 minutes we just want to get the veggies nice and soft and lightly browned I'm adding in some mushrooms too I'll let this sauté for another 5 to 7 Minutes sprinkle on top I have some 2% sharp cheddar cheese slowly I'm going to pour my egg mixture over the cheese which is over the vegetables many layers of scrumptiousness and let this sit over the flame for about 3
to 5 minutes now I put the remaining cheese on top and I'm going to let it sit over the medium flame for about 3 to 5 minutes I just want these outer edges to slightly firm up and cook and then I'm going to transfer it right into the oven set at 350 for about 20 minutes and here's our Masterpiece guys every bite is filled with protein fiber and yummy satisfaction now we're elevating egg salad to OMG status by giving giving it a CIO aepe spin so here I have a dozen eggs hard-boiled some of them
are whole and a few of them I lost the yolks and I'm just going to chop them up using my Fork so this is nice and mixed and now I'm adding in some light mayo and of course paresan the star of the show I'm going to mix this up and you'll see it's all kind coming together rich and creamy and luxurious and to add a pop of color and some nutrition I chopped up a bell pepper and I'm going to add it right in but of course we need the ground black pepper I tend to put in about 1 teaspoon but you can co
ntinue to sort of add the pepper and taste I like to enjoy it on a bed of leafy greens some whole grain crackers or toast guys this is good here's too an extra special weekend that looks delicious I'm telling you that and and the frittata is just one of the great because you can take anything that's in the fridge leftovers I've had like leftover green beans and I've just thrown them in a frittata that's really tasty then that looks terrific so uh for more on these me recipes why don't you go to
today.com food [Music] it is time for today food with Easter Sunday coming up many of you may be serving ham for dinner well Atlanta Chef Deborah van tce has something a little bit different she's the creative director and the owner of Twisted Soul cook housee and pores and as a former flight attendant Deborah's love for travel inspired her debut cookbook it's called The Twisted Soul cookbook modern soul with global flavors Deborah first of all you're so cool just reading your intro about so you
picked up a lot of these tricks on your travels you learned a lot yes yes yes um I've had the opportunity to travel as a flight attendant I've had the opportunity to live in different countries and I've picked up all kind of ideas and thoughts on food now I like the Twisted part of it what how come you use Twisted in your titles um I use Twisted because I'm a little Loco no seriously is because um it's a little bit of a Twist on soul food you know and my opinion all
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