CookTracks

Become a master of Asian cuisine in your own kitchen as we cook along with the incredibly knowledgeable and talented Chef Jet Tila. We have a special guest host this week from the NYC Wine & Food Festival as we’re guided by the exceptional culinary mind of Devin Padgett.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: ALL INGREDIENTS AND HOW THEY SHOULD BE PREPPED ARE LISTED BELOW, FOLLOWED BY THE SAME INGREDIENTS GROUPED BY RECIPE. Makes 4 servings  INGREDIENTS Ingredients as they should be prepped for the cookalong: ¾ cup of oyster sauce, separated out into ½ cup for General Tso’s sauce and ¼ cup for Fried Rice 1 tbsp hoisin sauce                                                      1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available)  ½  cup sugar                                             6 tbsp white vinegar 3 ½ tbsp soy sauce, 2 tbsp separated out for the General Tsos’ sauce and 1 ½ tbsp. for Fried Rice ½ tbsp ginger root, fresh, minced 2-3 cloves garlic ( ½ tbsp), chopped  1 tbsp cornstarch mixed with 1 tbsp water          1 drop red food coloring, optional 2 lbs. chicken thighs, cut in to 2” dice 1 cup cold water 2 ½  cups tempura flour, 1 cup set aside for dredging ½ onion, large dice - yellow or white onion 10-12 whole dried Thai chilies 1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)  3 scallions, bias sliced thin  1 ½  quarts vegetable oil  for the General Tso’s sauce + 2 tbsp any high temperature oil (vegetable, canola, or grapeseed) for the fried rice ¾ cup bacon, diced (substitute ham if you'd like)  ¾ cup white onion, diced 2 cloves garlic, minced ¼ cup diced carrots ¼ cup snap peas, sliced (or other seasonal vegetables) 2 eggs scrambled, not cooked  4 cups cooked rice of your choice (white, brown, even cauliflower!)  2 green onions chopped White pepper (if you don’t have, black pepper works as well) Specifically for the Sauce: ½  cup oyster sauce 1 tbsp hoisin sauce                                                     1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available) ½ cup sugar                                             6 tbsp white vinegar 2 tbsp soy sauce                                                      ½ tbsp ginger root, fresh, minced   2-3 cloves garlic (½ tbsp), chopped 1 Tbsp cornstarch mixed with 1 tbsp water          1 drop red food coloring, optional Specifically for the Chicken: 2 lbs. chicken thighs, cut in to 2” dice 1 cup cold water 2 ½ cups tempura flour, 1 cup set aside for dredging ½ onion, large dice 10-12 whole dried Thai chilies 1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)  3 scallions, bias sliced thin 1 ½  quarts vegetable oil Specifically for the Bacon and Egg Fried Rice: 2 tbsp oil ¾  cup bacon, diced (substitute ham if you'd like) ¾  cup white onion, diced 2 cloves garlic, minced ¼ cup diced carrots ¼ cup snap peas, sliced (or other seasonal vegetables) 2 eggs scrambled, not cooked 4 cups cooked rice of your choice (white, brown, even cauliflower!) 1 ½ tbsp soy sauce ¼ cup oyster sauce 2 green onions, chopped White pepper (if you don’t have, black pepper works as well) EQUIPMENT ESSENTIALS 1 quart saucepan Whisk 4 quart Dutch oven or heavy bottomed pot Frying thermometer Three large bowls Plastic wrap Plate, lined with paper towels or wire rack Wok or large skillet Tongs Wooden spoon  Spatula Serving bowls For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

Cook along with actress, TV personality and Food Network’s Kids Baking Championship host, Valerie Bertinelli, as she walks you through a crispy and DELICIOUS chicken thigh dish. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Position an oven rack in the top third of the oven and preheat the oven to 450 degrees F before the cookalong begins. Makes 4 servings  INGREDIENTS 2 – 2 ½ pounds chicken thighs, bone in, skin on 3 tablespoons canola oil 1 tablespoon plus ½ teaspoon kosher salt 1/2 teaspoon ground black pepper 3 tablespoons minced red onion (about 1/4 red onion) 1 tablespoon minced seeded jalapeno (about 1/4 large jalapeno) 2 cloves grated garlic 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 cup tequila blanco 1/4 cup lime juice (2 to 3 limes) 2 chipotle peppers in adobe sauce, chopped 1 tablespoon light agave or honey 1 tablespoon unsalted butter 1 tablespoon minced fresh cilantro EQUIPMENT ESSENTIALS Oven-safe sauté pan large enough to fit the Chicken Thighs Kitchen tongs (or spatula) Meat thermometer (optional) Small saucepan for Tequila Lime sauce Spoon (or spatula) for stirring the sauce Your favorite serving dish! For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

We’re in Patti LaBelle’s home kitchen, cooking up her famous CRAB CAKES, from her book LaBelle Cuisine: Recipe to Sing About. Grab your ingredients and cook along with this legend.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: (from Patti) Use fresh bread crumbs, made in a blender or food processor from crustless firm white sandwich bread, not dried crumbs from a box. Crab cakes are supposed to taste like crab, not bread, so use the absolute minimum amount – just enough to keep the cakes from falling apart. For this class we’ll be refrigerating the formed crab cakes for about 15 minutes. Makes 4 servings  INGREDIENTS For the Crab Cakes: 3 tablespoons butter ¼ cup finely chopped onion 1 pound jumbo lump crabmeat, picked over to remove cartilage 1/3 cup fresh bread crumbs (see Cook’s Notes above) 1 large egg, lightly beaten ¼ teaspoon hot red pepper sauce Seasoned salt and freshly ground pepper Lemon wedges For the Lemon Aioli: 1 cup mayonnaise Finely grated zest of 1 lemon 2 tablespoons fresh lemon juice 1 clove garlic, minced Fine sea salt & freshly ground pepper, to taste Habanero pepper or hot pepper of your choice, optional EQUIPMENT ESSENTIALS Medium skillet Medium Bowl Wax paper-lined baking sheet Plastic wrap Broiler pan, lightly greased Small Bowl For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Chef, author and TV Personality, Geoffrey Zakarian, is joined in the kitchen by his two daughters and they’re cooking up a delicious breakfast!  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4-6 servings INGREDIENTS 2 tablespoons extra virgin olive oil 1 medium yellow onion, diced ¾ pound ground lamb ¾ teaspoon ground cinnamon 1¼ teaspoons kosher salt, plus more for seasoning ¼ teaspoon freshly ground black pepper ¼ cup pine nuts, toasted 6 large eggs 2 tablespoons unsalted butter ¼ cup coarsely chopped Italian parsley  Warm pita bread, for serving EQUIPMENT ESSENTIALS Large skillet, preferable cast iron Wooden spoon or silicon spatula Small mixing bowl For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Chef, restaurateur, cookbook author and Chopped Judge, Chef Scott Conant, takes you step by step through a delicious risotto recipe right from his home kitchen. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4-6 servings INGREDIENTS 3 Tbsp extra virgin olive oil (enough to coat the pan)  3 Tbsp shallots, diced fine  1 ½ tsp garlic, diced fine  Crushed red pepper flakes, as needed Kosher salt, as needed 2 ½ Tbsp butter, unsalted  1 ½ cups vialone nano rice (if you can’t find, Aroborio works as a good substitute) ½ cup dry white wine  5 cups warm vegetable stock/broth  1 ½ tsp fresh thyme leaves, chopped  ½ cup Parmigiano Reggiano cheese  2 each egg yolks, optional 2 cups cleaned asparagus (cut off and discard tough bottom 2 inches- peeled the rest and cut the tips into 2-inch pieces- cut the rest of the stem into ¼ – ½ inch pieces) 1 cup spring onions (green onions) sliced about same size as asparagus bottoms 2 Tbsp olive oil EQUIPMENT ESSENTIALS Two stock pots, one with the stock heating up at the beginning of class 8 oz. ladle Wooden spoon or spatula Medium sauté pan For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Worst Cooks in America teacher extraordinaire, Chef Anne Burrell, walks you through polpettini, ya know… yummy little meatballs. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4 servings INGREDIENTS Extra virgin olive oil 3 onions, cut into ½ inch dice Kosher salt 3 cloves garlic, smashed and finely chopped ½ pound ground beef ½ pound ground veal ½ pound ground pork 3 tablespoons finely chopped fresh rosemary ¾ cup freshly grated Parmigiano ½ cup bread crumbs 3 Large eggs  2 cups chicken stock EQUIPMENT ESSENTIALS Large saute pan Wooden spoon or spatula Large bowl For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Chef Josh Capon is joined by his daughter Amanda and they’re walking you through a quick and easy one sheet pan meal.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4 servings INGREDIENTS For the Red Snapper: 4 red snapper filets, 4-6 oz each 2 zucchini, sliced into thin discs 1 cup Extra Virgin Olive Oil Salt and pepper 1 cup Kalamata Olives, sliced 1 cup Cherry Tomatoes, sliced 3 Garlic Cloves, sliced 4 Sprigs Fresh Oregano 1 Red Onion, sliced ½ cup White Wine 2 Lemons For the Crushed Potato Salad: 1 pound Fingerling or baby potatoes Salt and pepper 1/2  cup Extra Virgin Olive Oil 2 Tablespoons Chopped Parsley EQUIPMENT ESSENTIALS Baking sheet, lightly oiled Medium bowl Serving Platter Pot, filled with water Potato Masher or fork For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

The one and only Giada De Laurentiis walks us through a super fast pasta that’s perfect any night of the week. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4 servings INGREDIENTS 1 pound linguine 1 teaspoon Calabrian chili paste, or more if desired  1/2 teaspoon Colatura di alici di Cetara, or fish sauce 1 anchovy fillet chopped fine 1/2 cup extra virgin olive oil 1 cup freshly grated Parmigiano Reggiano cheese ½ cup walnuts, toasted and chopped 1/2 cup mint leaves, roughly chopped or torn 1 cup baby arugula, roughly chopped or torn EQUIPMENT ESSENTIALS Large tall pasta pot Tongs Ladle Large bowl Whisk For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Best friend duo Daniel Holtzman and Michael Chernow of the incredibly delicious restaurant, ‘The Meatball Shop’ walk you through the ultimate Chicken Meatballs and Honey-Roasted Carrots with walnuts, prunes and mint. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Preheat oven to 450 degrees before the cookalong begins. Makes 2-4 Servings and 24 Meatballs INGREDIENTS For the Carrots: 8 Large carrots, cut into 3"x1" pieces - like thick cut fries  1/4 cup olive oil 1 teaspoon salt  1/2 cup honey For the Topping:  1/4 cup pitted and chopped prunes 1 tablespoon olive oil 1/4 cup chopped fresh mint 1/4 cup chopped roasted walnuts  1/2 teaspoon salt  Squeeze fresh lemon juice  For the Meatballs: 2 pounds ground chicken (preferably coarsely ground thigh) ½ cup breadcrumbs  2 eggs ½ cup chopped fresh parsley ¼ cup dry white wine 1 tablespoon kosher salt 2 teaspoons freshly ground fennel seed 1 teaspoon freshly ground black pepper EQUIPMENT ESSENTIALS Large mixing bowl 2 small bowls Baking sheet or roasting pan Large mixing bowl Baking Dish (9 x 13) For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

Food Network’s “The Kitchen” Co-Host, Jeff Mauro walks us through The Greatest American Patty Melt! If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4 Sandwiches INGREDIENTS For the Caramelized Onions: 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 2 tablespoons dry sherry wine  Kosher salt and freshly ground black pepper For the Patty Melts: 1 1/2 pounds ground chuck 2 teaspoons garlic salt  Freshly ground black pepper  8 slices marble rye  16 slices white American cheese  1 stick (8 tablespoons) unsalted butter, at room temperature Yellow mustard, optional, for serving EQUIPMENT ESSENTIALS Medium Skillet Wooden spoon or spatula Large cast-iron skillet Metal bowl or dome For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

It’s a Mexican Fiesta with Neil Patrick Harris and David Burtka. They’re joining us from their home kitchen. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: David shares how to toast spices and grind them, but if you don’t have whole spices or the equipment to do so, you may use ground spices.  Makes 6 burritos. Makes guacamole for 4-6. Makes 2 margaritas. INGREDIENTS For the Nacho Burrito Filling: 2 tablespoons canola oil 1 onion, diced  3 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon whole cumin (can substitute ground in a pinch) 1 teaspoon whole coriander (can substitute ground in a pinch)  ½ teaspoon dried oregano 1 chipotle chili in adobe sauce, chopped 1, 14 oz can fire roasted tomatoes For the Burritos:  ½ bag tortilla chips 1 ½ cups shredded cheese of choice 2 cups shredded lettuce 2 cups diced tomatoes  1 cup sour cream  Dash of favorite hot sauce 6, 10” flour tortillas  For the Guacamole: 6 ripe avocados, halved, pitted, and peeled Juice of 1 large lemon (about ¼ cup) 1 garlic clove, finely grated on a Microplane 1 small red onion, finely diced 2 tablespoons finely chopped fresh cilantro, plus whole leaves for garnish Kosher salt and freshly ground black pepper 1 jalapeño, finely minced 2 Roma (plum) tomatoes, halved, seeded, and cut into ¼-inch pieces Tortilla chips For the Margaritas: Ice 4 ounces blanco tequila 1 ½ ounces good-quality triple sec, such as Combier or Cointreau 3 tablespoons fresh lime juice (about 1 large lime) 1 tablespoon simple syrup 2 lime wedges, for garnish EQUIPMENT ESSENTIALS Baking sheet Spice grinder or mortar and pestle, if using whole spices Large skillet Jar or bowl to drain excess grease Spatula Medium bowl, to mix guacamole Cocktail shaker For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

It’s Brunch with Bobby Flay...need we say more! If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: If you are using store-bought tortillas, have them fried in advance of class/episode. To Fry Corn Tortillas, heat 2-inches of canola oil in a medium skillet until it reaches 370 degrees F.  Add the tortillas, one at a time and fry, turning once with tongs, until crispy, about 30 seconds.  Remove to a baking sheet lined with paper towels and lightly season with salt.  Makes 4 servings INGREDIENTS 4 fried corn tortillas, see cook’s note Canola oil, for cooking 3 tablespoons olive oil  1 small Spanish onion, finely chopped  5 cloves garlic, chopped to a paste (separated into 3 cloves and 2 cloves) 2 tablespoons ancho chile powder  2 tablespoons chipotle in adobo puree  24 ounces canned plum tomatoes and their juices, pureed  2 tablespoons honey Kosher salt and freshly ground black pepper  1 15-ounce can black beans, rinsed and drained  1 teaspoon ground cumin  1 teaspoon fresh oregano, finely chopped  4 tablespoons unsalted butter, cut into tablespoons  8 large eggs  1/2 cup sour cream or creme fraiche  Finely grated zest of 1 lime  1 teaspoon lime juice  3/4 cup Monterey jack cheese, shredded  4 ounces cotija cheese, crumbled  1 ripe Hass avocado, pitted, peeled and sliced 1 ounce pickled jalapenos   1/4 cup chopped fresh cilantro  EQUIPMENT ESSENTIALS 2 wooden spoons 1 spatula   Medium saucepan for the Tomato-Red Chile Sauce  Small saucepan for the beans Large cast iron skillet for frying the tortillas  Wax paper  Baking sheet lined with paper towels for the tortillas  Large nonstick sauté pan with a lid for the eggs  Extra plate for holding the cooked eggs  Small bowl for the sour cream Microplane for zesting the lime Ladle for the sauce  For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

Learn everything you need to know about Carbonara Pasta...from the one and only, Chef Rocco DiSpirito. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Have your pot of water on the stove and set to boil before the start of class/episode. Makes 2 servings  INGREDIENTS 2 Oz Guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips. 6 Oz Dry Spaghetti  3 egg yolks 1/4 cup grated pecorino Romano or Parmigiano Reggiano cheese Fresh black pepper EQUIPMENT ESSENTIALS Large Pot Sauté pan Large bowl Whisk or fork Tongs For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

One of Harlem’s finest, Marcus Samuelsson, creates a dish with cauliflower, eggplant and avocado that you’re gonna love. Even if you’re a meat eater, we promise you don’t want to miss this one.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4 servings  INGREDIENTS For the Cauliflower Steaks: 1 large cauliflower head 1 tbsp cumin 1 tbsp smoked paprika 2 tbsp olive oil 1 tbsp miso 1 tbsp honey Salt & Pepper For the Eggplant Avocado Puree: 1 small to medium eggplant 1 ripe avocado 2 tbsp olive oil ¼ cup Greek yogurt ½ tsp cumin ½ tsp smoked paprika ½ lemon, juiced Salt & Pepper For the Succotash: 2 tbsp olive oil 2 garlic cloves, minced 1 medium yellow onion, diced 1 zucchini, diced 3 ears of corn, kernels removed 1 cup of sweet peas, fresh or frozen 1 cup of cherry tomatoes, cut in half 2 scallions, whites and light green parts chopped 1 tbsp white wine vinegar Various fresh herbs (Tarragon, Parsley, Basil, etc. - whatever you might have laying around) Salt & Pepper EQUIPMENT ESSENTIALS Large bowl Baking Sheet Blender or large bowl and fork/potato master Sauté pan Wooden spoon or spatula For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Sprinkles, sprinkles and more sprinkles…with Amirah Kassem from The Flour Shop of NYC and Beverly Hills. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 1, 9-inch cake  INGREDIENTS 2 1/4 Cups all-purpose flour 1/2 tsp baking soda 1 tsp salt 1 Cup unsalted butter at room temperature (2 sticks) 1/2 Cup sugar 1 Cup light brown sugar 2 large eggs 2 tsp vanilla extract 2 Cups/ 12 ounces chocolate chips Cooking spray For the Ice Cream Filling and Decor: 1.5 Quarts of vanilla ice cream or your favorite flavor! (slightly softened, take out of your freezer before class/episode begins)  Sprinkles or mini chocolate chips for decor, whichever you prefer EQUIPMENT ESSENTIALS 2 Mixing bowls Whisk  Spatula  Measuring cups/spoons  2- 9” pans  1- 9” springform pan  Plastic wrap  For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

Cook along with Iron Chef Alex Guarnaschelli and her daughter Ava. We’re going all in on Chicken Cutlets. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4-6 servings  INGREDIENTS 3 chicken breasts, about 6 ounces each, butterflied, and each piece pounded very thin  Kosher salt 4 large eggs, lightly beaten 3 cups Panko breadcrumbs 8-10 tablespoons extra-virgin olive oil 8-10 slices (3 ½ -4 ounces) Prosciutto 24-30 sage leaves, stemmed 2 large cloves garlic, grated 1 tablespoon red wine vinegar The zest and juice from 1 lemon EQUIPMENT ESSENTIALS - 3 Medium Bowls - 2 Large baking sheets, lined with parchment paper - 2 Large Skillets - Slotted Spoon - Wooden spoon or spatula - Tongs - Whisk - Serving platter For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

It’s time to cook along with this multi-award winning chef IN HIS HOME KITCHEN. In this episode, you won’t believe what secret ingredient this culinary mastermind uses to coat his shrimp.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 2 servings  INGREDIENTS For the Shrimp: 10 pieces of 21-25 count shrimp, peeled, deveined Salt and pepper 1 cup flour 4 egg whites, lightly beaten 1 cup ground corn nuts (preferably quicos brand) ¼ cup neutral oil For the Broth: 2 Tbs. olive oil 2 medium shallots, peeled, sliced thin 1-inch piece ginger, peeled sliced thin ½ lemongrass stalk, sliced thin 1 cup corn kernels ½ tsp turmeric powder Pinch cayenne 1 1/3 cups water 2 tsp salt For the Chili Oil:  ¼ cup olive oil 1 tsp Hungarian paprika 10 tsp Spanish paprika   Additional Ingredients: 3 tsp extra virgin olive oil  1 cup corn kernels 2 scallions, white and light green part only, sliced thin 1 tsp jalapeno, seeded, minced 2 tsp cilantro, med chiffonade 2 tsp fresh lime juice Sea salt/black pepper, to taste 2 tsp chives, minced Microplane lime zest  EQUIPMENT ESSENTIALS - 3 Medium bowls (for flour, egg white, and ground corn nuts) - Colander (to shake off excess mixture from shrimp) - 2 Medium sauté pans (for frying shrimp and for corn) - Paper-towel lined plate (to blot shrimp) - Medium pot (to make broth) - Blender (to puree broth) - Fine mesh strainer (to strain broth) - Ladle (to help strain broth) - Small pot (to make chili oil) - 2 bowls (for serving) For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Learn how to make a potato-less gnocchi that ANYONE can do, a quick and delicious bolognese, and tons of tips to up your cooking game. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Have a pot of water boiling when you start cooking.  For the Bolognese (Makes 4-6 servings ): INGREDIENTS Olive oil 1-pound ground meat (can use whatever you have: beef, pork, veal, chicken, etc) 1 large onion, finely chopped 1 large carrot, peeled and finely chopped 2 ribs celery, finely chopped 3 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper 6 oz. can tomato paste 1 cup dry white wine 1 cup whole milk 1 cup water Fresh or dried thyme Butter, for serving Parmesan, for serving For the Ricotta Gnocchi (Serves 2): INGREDIENTS ¾ cup all purpose flour, plus more for dusting ½ cup grated Parmesan 1/2 teaspoon Kosher salt Grated zest from one lemon, optional 1 cup drained whole milk ricotta 1 large egg EQUIPMENT ESSENTIALS - Heavy Bottomed Pan - Large Bowl - Well-floured surface - Bench scraper or knife - Large Pot For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Rachael Ray shows you a new spin on the classic French Toast- and what goes perfect with that… a delicious brunch cocktail by her husband, John Cusimano! If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Rachael shares a bonus variation of this French Toast in addition to the recipe below.  Makes 4 servings INGREDIENTS For the Berries: 1 quart strawberries, hulled and sliced, about 1 pound 2 Tablespoons aged balsamic, or another thick balsamic 2 teaspoons sugar Pinch of salt 15-20 basil leaves, stacked, rolled and thinly sliced/chiffonade For the French Toast: 4 eggs 1/2 – 3/4 cup half & half or heavy cream 1 cup grated parmigiano-reggiano Freshly grated nutmeg 1/2 – 3/4 cup Acacia honey, or other mild tasting honey 1/2 stick butter, 4 Tablespoons, melted 8 slices store-bought Italian bread (round, short loaf) EQUIPMENT ESSENTIALS 2, Medium to large size mixing bowls (1 for strawberries + 1 for custard) 1, Spoon or spatula (to toss berries) 1, Large nonstick or cast iron griddle or skillet (to cook the toast) 1, Whisk 1, Small sauce pot (to warm honey) 1, Pastry brush (to brush the griddle with melted butter) 1, Small spoon or honey stirrer (to drizzle honey) 1, Flat spatula/turner, (to turn toast) 1, Knife (to cut finish toast) 1, Plate or platter, to serve For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

Over the next few months, CookTracks will be releasing 30+ episodes recorded as part of a virtual LIVE ‘at home’ series produced by the Food Network and Cooking Channel New York City Wine and Food Festival. Co-host Andrew “Kappy” Kaplan moderated these classes and now they’re available here on CookTracks. Please be mindful that some of the chefs follow these recipes to a T while others cook from the heart and use their recipe as a guide. All proceeds raised from the series benefited a Restaurant Employee Relief Fund, No Kid Hungry and Food Bank For New York City. To learn more about the ‘at home’ series, go to NYCWFF.org/athome. For more information and updates, visit www.CookTracks.com. CookTracks is a production of Beyond the Plate.

Join Chef Oringer in his home kitchen as he does a virtual cook-along with people around the world.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTES: Have oven preheating to 450 F when starting. Serves 4-6 as a main and 8-10 as an appetizer INGREDIENTS For the Fish: 2 pounds fish, skinless fillets (such as cod, branzino, salmon) 1/2 bunch cilantro, chopped 2 garlic cloves, chopped 1 teaspoon fish sauce or miso, optional 2 Tablespoons lemon juice 1/4 cup coconut oil 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon soy sauce 1 teaspoon hot sauce 1 Tablespoon maple syrup For the Sopes: 2 cups Maseca (instant yellow corn masa flour) 1/2 teaspoon salt 1 ½ cups hot tap water 1/2 cup vegetable oil, for cooking the sopes Charred Tomato Salsa: 5 tomatoes, such as beefsteak or roma 1/2 small onion, such as yellow, white or red, peeled 1 garlic clove, cracked from it skin 1/2 bunch cilantro Salt Lime juice, to taste Garnish: Avocado, sliced Shredded lettuce EQUIPMENT ESSENTIALS 1, small mixing bowl (for the fish marinade) 1, baking sheet (to cook the fish) Foil, to line the baking sheet 1, medium mixing bowl (to mix the sope dough) Large resealable bag (to flatten/shape the sopes) 1, medium to large size skillet (to cook the sopes) Cooking utensils, such as tongs and spatula 1, large nonstick sauté pan, to char the salsa ingredients Blender or food processor, to blend the salsa Plate or platter, to serve For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.   Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

He’s back! This time, Rocco talks you through a newer version of his mama’s famous meatballs and a quick and easy marinara. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.    COOK’S NOTES: Pan-frying method is used for this episode. Roasting method is available at www.CookTracks.com. Serve with your choice of pasta (such as thin spaghetti), zoodles (zucchini noodles) or chickpea pasta. You may replace the ground beef, pork and veal with 1 1/2 pounds of Meatball/Meatloaf Mix.   Makes 6 servings INGREDIENTS For the Marinara: 1 Tablespoon extra-virgin olive oil 1 clove garlic, crushed through a garlic press 2 Tablespoons finely chopped yellow onion 3⁄4 teaspoon tomato paste 1⁄2 (16-ounce) can crushed tomatoes 1 (16-ounce) can tomato puree 1⁄4 cup chicken stock 1 ½ cups water Pinch of red pepper flakes Sea salt and freshly ground black pepper For the Meatballs: 1⁄2 pound ground beef 1⁄2 pound ground pork 1⁄2 pound ground veal 1⁄4 yellow onion, roughly chopped 1 clove garlic, peeled but whole 1⁄4 cup finely chopped fresh flat-leaf parsley 1⁄3 cup chicken stock 1⁄3 cup well-crushed store-bought Parmesan crisps (such as Whisps) 2 large eggs 1 teaspoon red pepper flakes 1⁄4 cup grated Parmigiano- Reggiano cheese, optional 1 teaspoon sea salt Grapeseed oil or other neutral oil like soybean or vegetable oil, if pan searing meatballs Olive oil or avocado oil cooking spray, if roasting meatballs Optional Garnishes: Grated Parmigiano-Reggiano cheese Red pepper flakes Finely chopped fresh flat-leaf parsley EQUIPMENT ESSENTIALS - 1 Medium to large size heavy bottom saucepot - 1 Large (approximately 12”) skillet, ideally non-stick, but stainless or cast iron will work - Blender or food processor - 1 Large mixing bowl - 1 Baking sheet For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

One of Chicago’s favorite chefs, Zach Engel of Galit Restaurant, walks you through this Middle Eastern/North African dish in real time! Get all the tricks to impress your family or guests with this flavorful dish. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.    For 2-4 people to share INGREDIENTS Extra virgin olive oil or canola oil, about 1⁄2 cup, divided 1 sweet potato (about 1 lb.), peeled and diced 1 cup cherry tomatoes, halved 1 small sweet yellow onion, sliced thinly 1 Anaheim or banana pepper (or something mild like red or green bell pepper), sliced thinly 3 cloves garlic, minced 1 (28 oz.) can crushed tomatoes Salt, to taste 4 eggs, at room temperature Garnish Options: 1⁄2 teaspoon flaky sea salt 1 bunch flat-leaf parsley, finely chopped (option of dill, cilantro, thyme, rosemary) 1 bunch green onions, sliced thinly 1 avocado, sliced, optional 1/2 cup crumbled feta cheese, optional Good bread, for serving, such as pita bread, challah, focaccia Hot sauce, optional EQUIPMENT ESSENTIALS - Large, 12” skillet with lid (or baking sheet to cover as a lid) - Fish spatula/perforated spatula - Paper towel lined plate - High-heat rubber spatula For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

We’re in the kitchen of this James Beard Award winning chef from Galit Restaurant in Chicago, Zach Engel. Listen along as Zach takes you through one of the most popular dishes on his menu.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: To hear how to make Chef Zach’s Avocado Labneh, fast forward ahead to 40:00. Also, check out CookTracks.com to see Chef Zach’s tehina recipe. Makes 4 servings INGREDIENTS For the Tunisian Curry: 3⁄4 cup canola oil 2 cups whole garlic cloves, pureed in a food processor or minced down to 2⁄3 cup worth 5 Tablespoons smoked paprika (hot or sweet, whichever you prefer) 1 teaspoon cayenne pepper, ground 1 Tablespoon caraway seeds, ground 1 Tablespoon cumin, ground 1 Tablespoon coriander, ground 2⁄3 cup tomato paste 2 ½ cups water 2 Tablespoons kosher salt For the dredge: 2⁄3 cup all purpose flour 1⁄2 cup cornstarch 1⁄4 cup cornmeal 1 teaspoon salt 2 teaspoons sugar 1 teaspoon turmeric 12-16 oz. catfish (or tilapia, redfish or grouper) filets, cut into 2-inch by 1-inch pieces, skin and small bones removed Canola oil, for frying, about 2-4 cups Coarsely chopped fresh herbs, to garnish Lemon wedges, to garnish For the Avocado Labneh (if making): 1⁄4 cup labneh (or Greek yogurt) 4 Tablespoons lemon juice 1 whole preserved lemon, pith and insides removed and peels rough chopped 3 avocados, pitted and skinned Kosher salt, to taste EQUIPMENT ESSENTIALS - Medium saucepot, about 4 qt. - Whisk - Medium mixing bowl/shallow dish - Large, 12” stainless skillet - Slotted spoon or spatula or tongs - Blender (if making avocado labneh) For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through one of her favorite pasta dishes, with a wink to Chicago.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: Have water boiling when you start cooking. Makes 4 servings INGREDIENTS 1/3 cup kosher salt, for pasta water, plus more for seasoning 1 lb Orecchiette pasta, or rigatoni, penne or spaghetti 1 Tablespoon extra virgin olive oil 1 pound bulk mild (or spicy) Italian sausage (or buy links and remove from casing) 1/2 red onion, thinly sliced (about 1 cup) 1/2 cup Castelvetrano olives, sliced or chopped, or another good quality green olive 1/2 cup sliced pepperoncini peppers, sliced plus 2 Tablespoons of the liquid 1 (14 oz.) can Italian cherry tomatoes, such as Mutti (or regular crushed tomatoes with some fresh cherry tomatoes) 1/2 teaspoon red chili flake 12 basil leaves, torn 1 Tablespoon lemon zest 1/2 teaspoon lemon juice 1/4 cup freshly grated Pecorino Romano cheese, plus more for passing at the table Extra virgin olive oil, to garnish EQUIPMENT ESSENTIALS: - Large pot to boil pasta, ideally 7-8- quart size - Colander or big slotted spider or spoon - Large/wide skillet, about 12” to 14” - Tongs - Plate or bowl to remove sausage - Small dish to remove excess hot oil - Ladle or liquid measuring cup to transfer pasta water For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through her delicious one-pot meal. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: You may replace the 1/2 cup wine with 1/3 cup water plus 1 tablespoon lemon juice. Preheat oven to 375 degrees. Makes 2 servings INGREDIENTS 2 slices bacon, cut into 1-2” large pieces Olive oil, if necessary 4-5 bone-in, skin-on chicken thighs, about 2 pounds 1 ½ teaspoons kosher salt, divided 1 small head of cauliflower, cut into florets, about 2 cups About 1 cup, 2 shallots, peeled and quartered 1/2 cup dried figs, quartered, or other dried fruit such as raisins 1/8 teaspoon freshly ground black pepper 1/2 cup white wine (or 1/3 cup water mixed with 1 tablespoon lemon juice) 1/2 cup chicken stock 3 Tablespoons balsamic vinegar 2 Tablespoons honey 1 Tablespoon fresh thyme leaves 1 Tablespoon butter EQUIPMENT ESSENTIALS - 10-12” oven-safe heavy skillet - Tongs - Small dish to remove bacon - Plate or dish to remove chicken For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

We’re back in Rachael Ray’s home kitchen as this Austin fanatic whips up one of her Tex-Mex faves that’s great for B, L or D; breakfast, lunch or dinner. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 2-3 servings INGREDIENTS For the Tomatillo Pico de Gallo: 1/2 small white onion, small diced 1/2 – 1 jalapeño, seeded and diced 1 garlic cloves, grated or minced Salt, about 1 1/2 teaspoons Juice of 1-2 limes, about 3 Tablespoons 4 tomatillos, husked, cleaned and chopped 1 small handful cilantro, plus some to garnish Pinch of ground cumin Splash of green hot sauce, to taste, optional For the Avocado Greek Yogurt ‘Crema’: (this will make extra) 1 Hass avocado, pitted and peeled Juice of 1 lime Pinch of cumin 1 cup plain Greek yogurt Salt and pepper For the Migas: 4 corn tortillas Drizzle of olive oil 4-6 oz Mexican chorizo, removed from its casing 5-6 eggs, scrambled in a bowl 1/2 – 3/4 cup mild cheddar cheese and/or pepper jack, shredded Garnish: 2 scallions, thinly sliced Pickled jalapeno rings, mild or hot EQUIPMENT ESSENTIALS: - Large nonstick skillet (to cook egg mixture) - Gas stove, or cast iron or stainless pan on electric stove (to char tortillas) - 2 medium size mixing bowls (to make pico and to scramble eggs) For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Welcome BACK… to CookTracks! Co-hosts Rachael Ray and Andrew “Kappy” Kaplan take a few minutes to introduce the series. Kappy is once again in the kitchen with some of the world’s best chefs and culinary personalities taking you step by step through a dish or meal, in real time. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. For more information and updates, visit www.CookTracks.com. CookTracks is a production of Beyond the Plate. Tag your meal on social media: #CookTracks / @CookTracks Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Join America’s favorite cook in her home kitchen as she teaches you one of the most simple and delicious Tuscan pasta dishes made with slow-cooked cherry tomatoes, chili peppers and cheese.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: (Rach explains) Place the tomatoes in a deli lid and top with a second deli lid. Use a very sharp knife to halve the tomatoes through the middle, vertically, while holding top lid down with the palm of your hand. Repeat and halve all tomatoes.   Serves 4-6  INGREDIENTS - 3-4 Tablespoons EVOO, extra virgin olive oil - 2 Tablespoons good quality salted butter - 1 bulb garlic, about 7-8 cloves, thinly sliced by hand or using a truffle shaver - 1/2 red finger chili pepper, halved and seeds removed, optional for a spicy sauce - About 8 cups, 2 quarts, cherry tomatoes, halved - Salt, such as fine sea salt or Kosher salt - A few leaves of basil, torn - 500 gr. pici or 1 pound bucatini or spaghetti - Pecorino and/or Parmigiano-Reggiano cheese   Optional garnishes: - Finely chopped fresh mint and/or parsley - Chopped pistachios, Rach prefers Sicilian pistachios   EQUIPMENT ESSENTIALS - Large pot to cook pasta - Colander to strain - Large skillet with lid - Mug or ladle     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Cook like a pro chef as this Chicago Rising Star of Bellemore Restaurant teaches you his crispy secrets for his ‘Fire-Bird’ Chicken Sandwich with homemade fried onion ranch.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: The chicken must be brined 6 hours ahead of cooking time.   Makes 4 Sandwiches  INGREDIENTS - 4 pieces boneless skin-on chicken thighs - 4 quarts neutral oil, for frying, such as canola oil   For the Brine: - 1 cup pickle juice, kosher dill preferred, strained - 1 cup water - 1 Tablespoon salt - 2 teaspoons sugar   For the Ranch Dressing: - 1/4 cup buttermilk - 1/4 cup white onion, chunk or diced - 2 garlic cloves, cracked from their skin - 1 Tablespoon Worcestershire - 1/2 teaspoon celery salt - 1/2 teaspoon garlic salt - 1/2 cup sour cream - 1/2 cup mayo - 1/4 cup cream cheese, softened - 1.5 Tablespoons white vinegar - 1 teaspoon ground black pepper - 2 Tablespoons fresh dill, finely chopped - 2 Tablespoons fresh flat-leaf parsley, finely chopped - 2 Tablespoons fresh chives, finely sliced - 2 Tablespoons scallions, green and/or white, minced   For the Hot Paste: - 1/4 – 1/2 cup canola oil - 1 Tablespoon cayenne pepper - 1.5 Tablespoons brown sugar - 2 teaspoons salt - 2 Tablespoons sweet paprika - 1 Tablespoon garlic powder   For the Fried Shallots: - 1 cup shallots, thinly sliced (shave shallots as thin as possible on Japanese mandoline or slice by hand) - 1 cup canola oil   For the Breading: - 1-2 cups buttermilk - 3 cups all-purpose flour - 1 cup cornstarch - 2 Tablespoons dill, dried - 2 Tablespoons fine salt   For Assembly: - 4 brioche style buns - 2 Tablespoons butter, softened - 1 cup romaine lettuce, thinly sliced/shredded - 4 Tablespoons mayo - 8 thin slices from a ripe tomato - 16 pickle slices, thin sliced   EQUIPMENT ESSENTIALS - Instant Read Thermometer - Heavy Bottom 6-8 qt. Dutch Oven Pot (for frying) or tabletop deep fryer - Japanese mandoline (or a sharp knife) - Blender or food processor - 2 Small pots or skillets - Medium to large size nonstick skillet - Miscellaneous mixing bowls and plates - Cooking utensils, such as tongs, spatula and a small whisk     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Join this Top Chef, Iron Chef, James Beard award winning chef and one of Chicago’s finest from acclaimed restaurant Girl & the Goat (and more) as she walks you through her Thai-inspired pancake with egg, bacon and an easy-to-do dipping sauce.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: The batter recipe is large and can be halved or quartered.   Serves 4  INGREDIENTS Batter: - 1 cup all-purpose flour - 1 cup rice flour - 1 cup cornstarch - 1/4 cup baking powder - 2 teaspoons sugar - 4 large eggs - 2 Tablespoons fish sauce - 3 cups cold water   Dipping Sauce: - 1/2 cup fresh lemon juice - 1/2 cup fish sauce - 5 Tablespoons malt vinegar - 1/2 cup dark brown sugar - 2 garlic cloves, minced or grated with a microplane   Crepes: - 1-2 Tablespoons canola oil, plus more for more pancakes - 1 cup kimchi, homemade or store-bought - 8 slices of bacon, cooked until crisp and cut into 1-inch pieces (about 1 cup) - 4 large eggs (2 eggs per pancake – use more depending on how many pancakes you’re making) - 2 cups mung bean sprouts - 1/4 cup roughly chopped fresh cilantro - 1/4 roughly chopped fresh sorrel or basil   EQUIPMENT ESSENTIALS - 2 Large mixing bowls - 1 Small to medium mixing bowl - 1 Medium (10-inch) nonstick sauté pan - Whisk - Rubber spatula     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Cook along with this star chef in his kitchen at The Standard Grill in NYC, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir!   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Have chicken stock warm or at room temperature before you start.   Serves 4  INGREDIENTS - 3 Tablespoons butter - 3 Tablespoons good quality EVOO, extra virgin olive oil - 1 garlic clove, minced, about 1 teaspoon - 1/2 cup of diced onion, any variety - Small handful of whole fresh thyme, do not strip the leaves from the stem or chop - 1 pound Arborio rice, about 2 and 1/3 cups - Salt and pepper - 1 1/2 cups white wine, plus a few tablespoons in case you need to cut the richness at the end - About 7-9 cups chicken stock   To Finish: - 1 Tablespoon chopped truffle pieces, optional - 1-2 Tablespoons Parmigiano-Reggiano cheese - 1-2 Tablespoons truffle butter, optional- you may use regular butter - 2 Tablespoons fresh flat-leaf parsley, fine chopped - 1-2 teaspoons fresh tarragon, fine chopped - 1 Tablespoon fresh chives, finely sliced - 1 Tablespoon fresh chervil, fine chopped - Fresh truffle slices, optional   EQUIPMENT ESSENTIALS: - Large bottom/straight-sided pot, like a soup pot (NOT a skillet) - Wooden spoon or rubber spatula     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Join this TV Personality and Food Writer in her home kitchen as she walks you through her Ultimate Breakfast Sandwich with Peppadew peppers, pickles and more.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 2 Sandwiches INGREDIENTS - 1-2 Tablespoons unsalted butter, divided - 4 eggs - Kosher salt - Freshly ground black pepper - 4 slices seeded rye bread - 3 Tablespoons mayonnaise - 1 Tablespoon spicy brown mustard - 10 Peppadew peppers, drained, halved - 4 slices aged sharp cheddar, sliced - 1 large kosher dill pickle, thinly sliced lengthwise (8 slices) - 2 tomato slices (each about 1/4 inch thick), from 1 large ripe beefsteak tomato - 2 large crisp green leaf lettuce leaves - Hot sauce, optional   EQUIPMENT ESSENTIALS - Medium or large size nonstick skillet, 10 or 12-inch - Spatula, for eggs - 1 or 2 Small ramekins or cups to crack egg into - Plate to rest eggs, when cooked     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Listen to this TV icon in her home kitchen as she talks you through a pepperoni-topped burger with Calabrian chili honey.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Mix hot honey ingredients before starting recipe. Preheat oven to 375°F.     Makes 3 Burgers (depending on the size you form your patties, Rach explains). INGREDIENTS For the Sweet Heat Honey: - 1 cup mild honey such as Italian Acacia, light in color/flavor - 3 Tablespoons Calabrian chili paste, or sambal oelek or sriracha   For the Burgers: - 1/2 stick good quality pepperoni, casing removed and very thinly sliced OR 1/4 pound large deli-sliced pepperoni (Rach explains) - 1 pound ground beef, 80/20 blend - Salt and coarse black pepper - 2 cloves garlic, finely chopped - About 1/4 cup chopped flat-leaf parsley, a small handful - 1/2 Tablespoon dried oregano or 1 Tablespoon fresh oregano, chopped - 1 Tablespoon sun-dried tomato paste - 1-2 teaspoons anchovy paste or minced anchovies, or Worcestershire sauce - 1 Tablespoon hot water - 1-2 Tablespoons olive oil or vegetable oil - 1/4 – 1/2 pound sliced mozzarella or provolone cheese, or a combo - 3 fresh, crusty Kaiser rolls, split (plain or sesame) - Drizzle of good quality EVOO, extra virgin olive oil, optional - A handful of fresh basil leaves, torn - Garlic pickle spears, to serve   EQUIPMENT ESSENTIALS: - Large cast iron skillet, or other large skillet, to cook burgers - Small mixing bowl, to make flavor paste - Large mixing bowl, to mix ground beef - Baking sheet, to cook pepperoni and toast buns - Parchment paper, to line baking sheet     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Welcome to CookTracks…a brand new way to cook. Each episode, a celebrated chef or cooking personality will be right along side you…well, in your ear…taking you step by step through a dish or meal, in real time. They’ll be adding a little pinch of tips, tricks and fun stories to keep you entertained, while upping your cooking game. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. Six fresh episodes will be coming September 16th to Beyond the Plate. For more information and updates, visit www.beyondtheplatepodcast.com or www.CookTracks.com. CookTracks is a production of Beyond the Plate.