Mark's cooking lessons continue as Cristina teaches him to make a sumptuous Chicken Piccata. Today's recipe is super simple and extra healthy. And this time, Cristina makes Mark really get his hands dirty in the kitchen! Plus, Cristina makes a simple bed of sautéed spinach for some extra added flare and nutrition to this quick and easy recipe.
Find Cristina's Chicken Piccata recipe at her website.
Get more of Cristina's recipes here: www.cristinaferrarecooks.com
Side Dish Wars!
From the Thanksgiving show, our guest's team up for a rousing game of "Brown Bag Side Dish Wars!" The timer 'dings' and it's into the Home & Family kitchen to create some one of a kind holiday side dishes. "Top Chef" favorite Fabio Viviani and "Mr. Spelling" Dean McDermott join in the fun and games too!
Mark is off cooking duty, as Cristina is teaching us to make a gorgeous cheesecake. While Cristina's recipe is perfect for Christmas, you can easily swap the look for any holiday. Plus, Cristina's recipe is easily stored making it perfect for anytime!
Prepare to be shocked! Mark is taking charge in the kitchen and baking Peppermint Dipped Chocolate Cookies! And, not only in Mark cooking, but he even has some great tips to help you in any kitchen recipe.
From Bravo's "Top Chef All-Stars," Chef Fabio Viviani is back to teach us how to make a traditional Italian dish. Fabio will teach you how to prepare a fresh Pumpkin Agnolotti with Truffle Butter. Agnolotti is traditional Italian pasta similar to ravioli. Today Fabio will teach you how to make Agnolotti from scratch; plus, Fabio's recipe has been modernized to get that traditional favor in half the time.
Get Fabio's newsletter and recipes here: www.fabioviviani.com .
Cristina is back in the kitchen, making some wonderfully healthy holiday meals. Cristina's recipes for today are all about repurposing those leftover vegetables. Among Cristina's recipes is a BLT soup made entirely from leftover veggies!
Chef Richard Blais
Winner of Bravo's "Top Chef All Stars", Chef Richard Blais is whipping up an Italian American classic with a holiday twist. Richard's Mussels with Linguine, traditionally made with clams instead of mussels, incorporates fresh pine branches from your Christmas tree! Plus, Richard takes a moment to talk about his new restaurant The Spence and his new cookbook " Try this at Home," which hits shelves in February.
Get more information on Chef Richard Blais here: www.richardblais.net.
Peppermint Bark Brownies
Cristina celebrates Ghirardelli Chocolate's 160th anniversary by baking some special holiday brownies. Filled with Ghirardelli's seasonal confections, Cristina and Mark whip up some very simple and tasty Peppermint Bark brownies!