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you ready to host some friends and family for a hearty meal and who better. >> And hostess with the most test. Elizabeth Pasco going help us out to get new Cook book 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. >> Yeah, I lowered and this is the best. I have that dress. But I couldn’t zip it. I couldn’t take that. That’s kind of funny because it’s bad. Yeah. It took 2 people to get me in this day and I’m only going to keep it off for just a few minutes track to bring up. >> They’re the best hostess. Yeah, I like that. You can make something ahead because often you feel like you’ve got to make it here they come. They’re coming in the door. >> I’ll tell you something right now. I don’t know where Lionel Richie’s kids were, but that’s all the easy like a Sunday morning is ridiculous. I mean, you’re trying to get kids dressed. You’ve got Sunday. Still, we already got a soccer game. You got something you’re looking for clay to run around. Yes, we can make today and you can start on Sunday Saturday morning. And it’s one less thing that you’ve got to do it. What we’re going to need to think that really well and they were adding our mail. It actually happened map. You could use mail that, you know, a lot for the latter can sensitive. But that’s okay. Haha, like we’ve got a little Kyle. We also have our should got a little bit of vanilla and tell you something. But yeah, it’s expensive but did not have the invitation. But now it needs justice. And in that why? Why just makes that much difference? The flavor you get incredible and really start getting the coupons for something else. You know, it’s 10 times a bike that you made it. All right. Here we got berries. What ID at at Holston a little bit of flour and whatnot blueberry some of this that in turn purple, that’s kind of come to a very that’s going to track you. It’s got a protective. We’re going to put that. It’s right on the M and now we have work. French Brad shot. Yeah. I had to be French bread. Is that like a baguette or something? You can use a baguette. You need a little brat. Really? It’s going to be you know, if you got under French Brad or the Italian love. Yeah, Brenda and I and we have some cream cheese. And if you want to make sure that trend temperature did cut it up into small pieces to for that will kind of bland. Haha, the amount of crunchy to your southern by that trait. Okay. Now here we get, we check our our grazed and I’m not starting casserole dish and you don’t have one. You need to get one, especially if you’re going to get my book come about lightly. Every other recipe calls are not about Thursday and then we’re just getting a cake. Yes, but are and did you notice Mike Iupati now everybody made is about one. Yeah, you can keep. Yes, rain temperatures. Butter is always at your disposal. It’s fantastic. Gavin, you. He’s got to go right into now if you’re actually making this recipe that, you know, obviously we’re getting this 15 day today, but you’re going to leave it in the fridge or right or at least overnight. And so that’s the great names were going to make it a had. And now look at the outlet Mall show. I think as have you and my beautiful haha and how do you serve now? How do you serve it up? I do a nice, big, painful and then it’s going to go on to our plight. You can do a little bit. How are you? We’ve got and we love you. We love you, too. Get a list of the new book. Come on over. She says you can entertain anywhere. >> At today, dot com slash shot this morning today. Nutritionist Joy Bauer is whipping up a quick and easy for tada. That’s packed with veggies and flavor. Taken away, joy. >> Hey, guys. Spring is in the air and it gives me the opportunity to feature 2 seasonal standouts. First step artichokes. Artichokes are with fiber and 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 2 superstars, we are going to make the ultimate spring for Tata when it comes to us bag su, just going to snap off the tough outer Stamm and then asparagus into one to 2 inch pieces that this recipe and then a saute them in small pieces. So we get the nice and soft and now for the artichokes. So for this recipe, the EU’s artichoke hearts and it’s so simple. I drained and rinsed them from the can and now in patting them dry. You want to get them is dry as possible and up, give it a rough chop. So now that the veggies are prepped, we are going to make the egg mixture. So here I have a large hole has mixed with 4 egg whites. And here I have half a cup of a Greek yogurt or light sour cream. One putting in 2 to 4 tablespoons of Dale and a little bit of saw and a little bit of pepper and you just go and mix this up just until the jokes and the white slim together. And you can see I have little lumps of the Greek yogurt scattered throughout. And that’s OK because all of that is going to land and now it’s when we bake it off in the oven. Now we’re going to head over to the stove and saute vegetables and adding an my asparagus. And I’m also adding in some onion. So we saute these vegetables for about 5 to 7 minutes. They’ll start to soften up. The onions will get slightly browned. The great thing about the tot is that totally customizable. It’s really the ultimate kitchen, safe meal. And I’m going to toss in a little bit of garlic. >> About 30 seconds and I’m ready for introduce my artichoke hearts. The skillet is screaming spring in my kitchen. Smells amazing. And just going to spread out the veggies and I’m going to pour and 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 from just a few minutes. And I transfer it right into the oven set at 3.50 and bake it for about 20 minutes. And that’s all there is to it. I like to add little puddles of pesto on tap and then a drizzle of balsamic glaze. It is the perfect meal to put spring in your step. >> I miss half and it’s we’re just talking about. It’s such a great way to use up all kinds of veggies left over in the things that are on their last night. Yeah. Side of that, though. Some grits to no sugar. It still should know about it. Sot and lots of pepper. >> To thank you so much for this recipe. Head to today dot com slash trends. Tuesday home is where the art is. The newest craze sweeping the Internet, the Internet, it’s garden a caution me look at these baked beauties garden precautions. Popularity online has been credited to Massachusetts home Baker, Terry Collette, who first shared the colorful creations on her Instagram at the new Baker. They’re so beautiful. Today we call them food and lifestyle expert 100 around most to teach us how to create these edible campuses. I don’t >> 100. I’m never inspired by cooking things. And I’m so inspired by this. Like I want to make this tonight. I mean, it’s so exciting and it’s really simple to do because you could do it from scratch. You can start with Starbuck do, 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 sheets that can help us, right? >> I promise. It’s super simple. So I’m going to show you from scratch. Do what, using sunflower Sunday, little bit of salt. 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 in 5 kids and bring it home and you can play. So how do I have to really quickly if I can’t like, yeah, can I go buy something work and pop it in rolls out? Yeah, absolutely. But you can buy the papa. You can buy the kind of come to a pizza parlor and a half from how to do that. The pizza parlor pond do is a great trip that they know. Haha homemade. Not as good as I do like going home because this lets you control the flavors and you can go savory sweet. So I have some flour here a little bit east, a half cup of olive oil that enriches and do make that really rich and luscious, which is what you’re not probably going to get from the pizza. Well, but once what’s next is up. You get a really nice do going. You let it rise for a little bit. And then you spread it out on a cookie can make the kind of stick my fingers in there. Just make a little hole that the traditional felt like a catch a style. And it also holds the olive oil and all the flavors and make little nooks and crannies for the veggies. And then you play like this is all about creativity. Think of the DOE has campus and your pain in the fruits and veggies and spices. And that’s that you use other vegetables that work better than others or yes. So you want to believe anything that’s really like mushrooms. If you use from the lake much as you want to cut those down because they don’t just kind of dry up in trouble if you don’t cut them down first. But for most things work really well. One tips if you use things like herbs like herbs up or just in it, but if you dip them in water before you add them, even a little bit of lemon juice helps that just kind of keeps them looking pretty or longer. One of my favorite things to use is the heel of his you key anything to peel that off. And now you have this great Utah wavered. I think that works at the stand. You can use in the Steve Irwin. You can use it in the sweet ones. Peppers look like natural flowers. And a really smart thing to do is to pull out cutting boards like about the same size as you’re baking pan and you can lay out your dessert. You’re a design here. The only thing that could really talk about this all day. We only have a couple minutes how long you bake them for and then show us some of your your creations. Okay. Yes. So you bake these for about 20 to 25 minutes and a 450 degree oven want to call and there it looks gorgeous and a little fun to develop. Good as you can paint using things like turmeric paprika and you can make even kind of like Kate, the do with that. But here and had to that a little garden here in our town and weight, check this out. So I actually get a little self portrait over here >> maze. Yeah. And then, you know, we so this is my dessert. One. You at some sugar extended minutes as peaches and blackberries at first sight hit 7 of the day, right? We just or we were so inspired by your creations. She were here have inspired us. We think this could be so fun to do with the kids to thank you so much and for these ready. Yeah. Thank you. Head today dot com slash food. >> Long and just some pastors here with me. Let’s keep this party going. We got caught the eye. >> And here with a few delicious drinks is mixologist and influencer. Tiffany. Very. >> I tip. >> Oh, my gosh, Tiffany, we need some spring cocktails, right? Finally, some flowers are out. We’re ready to drink. We fresh. Yeah, what you got. That’s the best part of the plane crash. So we’ve got all these great ingredients that are in the market or in your little garden movement. We’re starting here. We’ve got some fresh ginger modeling, some BlackBerry, little rosemary, some lemon, your favorites. It clear to parents. I’m just giving you a little spring has sprung of. I’ve only gorgeous colorful from the garden is right on top of that. This is adorable. How do you do this? You mix it all together in a juice or no? No, you take yours. Cocktail shaker in a mason jar. Whatever you’re comfortable with model those fresh ingredients could a little sugar in there. Your favorite agave, honey. And then toss your favorites. This is really good. And it’s not sweet. Knowing the ginger bike and I love that you can have gin Tequila Arvada was. This is vodka right now. It’s 10. >> Haha. >> So every month when it was kind of my vibe, I call it. But the wonderland, those are fun to fire. Fans know what I’m talking about. It just makes you feel really good. You know, it feels good. And you know what? Rhymes with Tiffany Tequila. Yeah, he so there’s some tequila inside of modeled some. Thank you, Robert. Some fresh basil, which gives us that great aroma because the splash a great for the mayor to get that good citrus. And by the way, keep that metabolism going to. Yeah, there’s a set up inside that I’m creating with this. The BlackBerry with those very and the bases where 8 sit together. You know, I love about this one. >> You can make it before your guests get there. Let it sit. >> The poor themselves. It’s kind of like Paloma a steel grate. I do agree with that threat with a Great Britain side. But a strawberry grapefruit. Really delicious. If you want to put some salt in there to I do, too. Yeah. All right. Let’s get behind Apple. One of my favorite. I call it like a picnic spread. It’s because we’re going to get outside. We’re going to have some pick a time. When you’re on a picnic, you don’t carry too much. Yes, a little bit of pineapple. A fresh lime squeeze that right into your class or whatever you’re drinking at the picnic and then remove. It’s like, you know, it just doesn’t go martinis. It just doesn’t it? It got to shore. I have never heard of only thing. We have a drinking coach, friends, I’m here for you. Aloha has never moved by itself. What going to say? Well over? Oh, yes, that white from deserves some space. Not a lot of alcohol. You just have a little bit of a TV in la spicy, ginger beer there and you’ve just supply here. So what do you think? The secret to a great cocktail as I’m asking for a friend, good ice. You’ve got to have some ice guys. You just can’t ports definite glass. You need ice to dilute. Do a little cooking. Make a call the what’s the difference between ice? I’m good. I girl. >> What your ice just be melting and there you have it. I just think it defies from the freezer. Know. >> Yeah, it’s been no. General. We want to pick solid dense about slowly. Look at Yahoo. >> Have a budget. >> I want to make sure you have good tense ice and that way. It’s a little slowly. You want to boil your water before you make ice cubes going to want to watch it. Tastes like the French. No water. No. I added my in my ice cube tray on alkaline water. Bottled water. Put that in your golf are teaching me. Haha. What Crystal Light mine site. Yeah. Yeah. There you go to Hawaii to hydrate and my gosh. Thank you so much, Stephanie. For these recipes and more go today dot com slash food. we’re making pistachio cake. Which is something my mom for me as a kid. It’s light. It’s refreshing. It’s perfect for spring. Take a look. >> It’s another edition of cooking with down big today there’s something delicious it was and is yeah, because we kicked over. So let’s just put some regular cake mix into the end. But at the statue putting just like Bill Bennett, we have 4 days to crack. And would some of the only one gun. This is called a Bundt pan. This man, you know, KU, you got to keep you busy. Well, the cake is finishing in the oven to make the frosting, OK, we’re going to use a package of dream with a really know what it is. Has that answer? Your question is our second pack of field. The seasonal peak soon. And that’s how you know, it’s good. We’re going to let this cool a little bit and then we’ll flip it over frosted. All right. So this is nice and cool. Now it’s the moment of truth in flipped over and see if it comes our way. >> I’ve been there with the recipes and more data com slash haha. morning on today, food we’re faking a tasty treat that all your peeps. >> I shared a lot like that cookbook, author and food. He in New York blogger Vallery Lomas is here to show us how to make up the con but camera perfect for any celebration this weekend. Her the recipes from her newest cookbook. Life is what you think it was morning. Good morning. Thanks for being here. Makes Sky. Okay. So you’re you’re making this bundt cake is really slow. Our a s first of all, what kind do we use and how when we scoop it, you know, strangely over school. Exactly. So we’re using all purpose flour. >> And so the way that you scoop so that you get the right measurement and it’s not too kicked in there. So you get a dense cake is you do what’s called scooping level side to stop light and love me. Maxwell. That was if you use too much flour, it will be debt. So I’m just using a straight edge to level and I’m using an angle spatula that you can use a better night. Okay. So we May 3 cups of I guess what. And so I’m also going to add some salt and baking powder K, but that some good could be. Haha, right. And what we’ve got are 3 cups of flour and our dry ingredients might well just with them together so that it will help the case come together more easily. Let got some softened butter and we’re going to add a cup and a half brown sugar. Okay. So with brown sugar, it’s like the office of the Cuban level. It’s the like >> PAC Packet and as you can get in the bigs at yes Brown sugar. I can do. Yes. Come yes. So yeah. All right. Perfect. You can go ahead and put that. >> Given the West. Haha, I love having help. Although with this cake, it’s so cool to come together so quickly. You don’t need the whole fam to help. Haha. Okay. You know for you, sir. So we’re going to go ahead and get this going. We’re going to cream or butter and sugar about one minute that I don’t know. It’s done with what he what are you looking for? Right? We’re looking front light and fluffy, OK? Well, that’s what you can go ahead and add or egg. Okay. 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, 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 okay. What’s the trick to adding the dry ingredients all at once turn off the mixer. So it does here. But yes, so we can go ahead and we need to at the rest of our but will ah, if only and we want her to have any left. So we’ve got on so from Louisiana, hives, and I’m just roughly chopped them because I like when you bite into the cake, you have like a nice clean front by exactly end because they’re toasted. You get that mom. Oh, yeah. That balances out the sweetness. Okay at this. So we’re adding are for cars and got are crushed. Hi has really moist golden raisins. Do want to help. Yeah, start mixing this. And yet you might get a little bit of elbow grease. But so this is like a real. This is a heavy bat. Yeah, I mean, not heavy, but yeah, it’s a cause into a pound cake and that’s okay with that. But can’t do much. Let’s just agree to and then make it at 3.25. Hour 15. Go ahead the moment and you can cut a slice men given and how is it? >> I mean, how Eilish it’s not what I expected because there are so many different ingredients and it’s Ocon been cake. But with everything else, the raisins. It’s just a lot going on here. It’s great. I love this. This review of years really surprised Houston and that is so moist in the middle of the year. If you have like it’s a big been taken. It is but it because it’s voice it will be good for days e U so much. We sure to check out her cookbook and for these recipes and more head to the day dot com slash >> Going to be good in your neck of the woods this weekend. Go ahead and check that picnic lunch after some about that. We have just the guy to help fill your picnic basket that have to be executive chef and owner of Big Beach in Brooklyn and soon. Also to be in Long Island City. And all right, Florida, this right of all. Congrats. I got excited to work for super excited to be back here that thank you, Lord for working on office. The health things out but try to get there. But we’ve got some beach snack to watch. Crunchy chicken wrap on the way to go. You can sell it. I love to get out and I know it’s a contentious but I also love grapes in my chicken hot. If you don’t don’t come in. I also love making with what is your chicken? Because it’s like, all right. Donna Tartt Cook, who doesn’t love, which is your ticket. It’s inexpensive. It’s everywhere. You really quickly just take some artistic chicken. Break it down into the press. The legs of Pfizer, which is the top of the meat. That does not have to be anything sort of fancy to chop it up into little chunks of pieces to yeah. And then for the legs and thighs to shred the meat. Really simple. Really easy. Save the bone because if you want to sue played with it, you can put since high water care to really here is all about you that you’re not super easy next to cut rates were going to give this little trick that this is the great hack. You can use of the church who made change here for me. I’m not sure if you go to. So you put 2 people, the rates between 2 to get to do a container to hold them in place and then you can just a raid slice. Take a look at you girl. But yeah, now I’m so impressed. Cut in half. Well, that doesn’t mean cut. Oh, that’s a high fiber that it’s chef. You’re hired. All right. So >> we’re mixing board take that. We’re just taking me the whole chicken. Everything we haven’t been able to simply an ace, of course, meant to that. We’re going to add just, you know, a handful of great for sure. Everyone in there. I got a little hot sauce. Whatever your favorite was. Yeah. So he’s on the roster. You don’t like the top-two spicy for you can leave it out to people. And there was some freshly chopped parsley about fresh lemon juice. I love bright citrus. The tickets out of his it kind of switch. That brings all of us together. Some top shallots. This can be sliced scallions and you don’t have to sell it. And again, some Christ chicken so contracts, we’ve got some smoke, a concept car to those great stuff that you’re going to put ships up in their work rate would forget he some chopped celery. So pretty much a standard that we love that saw cover, mix it all together. And then we’re going to slide on over here. Put it into our wraps. Now. These are great to enter. Wrap is a great thing to bring to the beach because of some container. He said yes, what’s already? It’s all mixed together. We just got tickets for full of it. That’s going to put it right in the center of a car. I’ve spent a trap here, but you guys want to make a right officer. Whole wheat grass fire in this is that this is the kicker. Guys will take some kettle. Come take a chance with a crutch about the rain on top. We’re just wrapping up to get that extra. It affect to the rap Matt and chicken stock up spring to the beach. All your good. Good to go. Okay. You pair that with your grandmother’s read smoky eggplant puree. It’s basically bought the gun used. One of the things that I grew up eating. I absolutely love it. You can make it put a little belly container. Put it the cooler. Bring it to the beach. Yes, he chipped tape to prevent the step in and do not see if any good beach put plant has set a salute to the end. What we’ve got and what’s better. That’s better than a Blondie bar. Hahaha, I think the funding bars to one of those beach. You can all right there on the streets. Many of the right now they’re just basically a white guy. We have a moderate Scott Tipton, White talking to and they’re really bring it all together or not. Let’s get some good teams. These enormous, by the way, how do you store the sandwich is? So we don’t really so the best way to do it, guys be ready to take the steps to point out the beach pre making without the chips and the winner. Brady opening back up with the tips is that you can get soggy or spam. Raymond, everybody, it’s great. I mean, that’s how much you get these recipes you can head to today dot com slash at that. >> This is so great and we are going on a picnic and I’m bringing a whole lot of delicious stuff. So I hope that you guys are showing up here at right now. Yeah, for sure. So I like to say sounds so good to bring a picnic and everything is bad with Bush to to be making a push at a pasta salad and you won’t believe how easy it is. So here what I’ve done is I have according to the package directions just boiled injury, 4 cups of pasta. You don’t want to do the whole box because I don’t want to dilute the push to end here. I have a plumber, Roma tomato. You’re going to dice about 5 of these super small and you can do it because they’re not as like to say the juices. Yeah, and I’m not a pretty but you can use any tomatoes that you have in your house. You do want to just drain some of the liquid out so that you don’t dilute the flavor. So here I have 5 of them. I’m gonna put this in. So, Dylan, why don’t you throw in the that’s just going to be red onion? Hasta because it is. So this is a protein PA said there’s you could do a better being or lentil based pasta. There’s so many varieties out that. But really if you want to stick with the Reagan, that’s minced garlic lets the credit. And yeah, how could a little bit of saw a little bit one after? Yeah, what? Except that they’ll be eating it also utilize their future lies. And this is a little bit of extra virgin olive oil on this signature. This is going to be in space and the more the better. So you can miss that. I mean, this intel and that both sonic than a garden. Yeah, I’m so sorry has really good hands. And you can mix this up, Dylan, and you could put in the option for either shaved Parmesan or some of these all. That’s around. Yeah, this is what it looks like. I mean, it happened in the fridge and all those waivers main got together and telling even the next day. Because Saturday. Yeah, yeah. And it’s light and it’s filled with fiber nutrition and protein to try to actually great pasta. Yes, yeah. That’s double. Sometimes. You know, when you cook the vegetables to get worried, they’re going to bland. How do you marinate them in the head? You know, with the ready. So this is one of my most favorite recent creations. It is a hearty veggie here with pesto. And so what I start with here, let’s let’s do the marinate. So this is just apple cider vinegar and you can also swap and champagnes and a good balsamic vinegar. Red wine vinegar. Now I’m putting in Italian seasoning jail. You throw in the salt and the pepper. Okay. And we whisk this up and while you whisking it, you’re going to pour in some extra virgin olive oil. So it will also cry. Yes. Now I have my vegetables of choice for the sandwich. We have eggplant audit shows Keeney Red onion. I was saying, yeah, well, yeah. Over there was no other. You mix this up. You lead Mary need. If you have the time for about 30 minutes, then you put it out on baking sheets in a single layer. Pop it in the oven at 400 and let us know what else to just 2025 minutes. Okay. Then you’re ready to build. So here we have a terrible southwest and I lay er on the roasted yianni caramelized eggplant. So this is also loaded with fiber and nutrition. These are bikini is he and I have read Peppa on China. He’s not going to and and then to take it over. The top guys has about this. What is that? Balsamic glaze? I’m somewhat surreal. Only if you want, you can keep it the gun. If you knew someone like me and then last but not least it’s there’s pesto in the name said is the best. Right? But it is a bad. Yeah. Haha to this over the top. You close your sandwich. You slice it up and guys know it was great. But this is George everything about. Yeah, I don’t like that sandwiches, but this is not he’s down to the what we had to make to eat it without you know what you just dig in and look at this. You put this on top a little slice it into about one inch thick slices. I got to go into his euros. The veggies. You don’t miss meet Biden has it all. Not good. Was really anybody wants to cut the carbs. Just ate it. Open space. Yeah. So we have. That’s why we’re so glad you’re back for these recipes and more head to today dot com. My gosh too. Someone started recipes there in French chef, owner of the Lost Kitchen Restaurant. Freedom Main the star of the Lost Kitchen on Magnolia Network. Tea Cookies. Dishes could be easier. Folks scanned the QR code. 2 were all the ingredients with a one-click, select add ingredients to cart and schedule a pickup or delivery. And clearly the table become quite the today show favorite. Pretty quick. Hey, it’s easy with fried chicken. I think because here’s the thing. The vote with fried chicken for a lot of folks. Pretty hot rules us. >> Looks amazing. So walk us through OK, the first up. So the secret to this, this is a final fried chicken, which is just a little bit of a different twist on things. So it starts with the bride and that’s the real secret. So, Brian, just going to add flavor is going to keep it juicy. So we just Brian, that’s overnight. It’s got some fennel seed. It’s got some black pepper, some pay leave some sugar. And then we cook it in the Bryan just to sort of cooking in the and you let it sit overnight and then you cook it just because you don’t want to get that raw fried chicken when you’re kind of moving along here. So it’s already Cooksey. Don’t freak out. So you’ve got this also a rough and ready to go over. And then all you have to do is dredge in fright. So, Craig, if you just want to add in, this is some ground fennel more little bit right in Aurora and that will make it nice and playlists just regular flour here, regular flour to and then we’re going to start to dredge. So use the whole chicken, use the whole chicken. So you can have your butcher break it down into about 8 to 10 pieces. And then you can just dredge it in the flour and the final a little bit of butter. So we just keep adding flavors, you can say. And then we go down to this mixture. And this is just ground corn flakes. I just broke them. And that’s why I wanted that. So there are some things. So crunchy. That’s the secret. And it’s really cheap corn flakes that’s really said she cheap cornflakes a little bit of cornstarch in a little bit of flour and that’s it. So it’s nice and dredged and then we can just drop it right in the fire. You don’t have a fire. You can put in a Dutch oven with 375 degrees. You make a really good point about not overcrowding. The fryer. You never want to overcrowd the fire because then you bring the temperature down and if you want crispy fried chicken, yeah, have to keep that temp up. So it comes out. Look at it. It’s perfect and then so good. It’s okay to be white was the lightest to so juicy and then hoping that I’m just sprinkling some of fennel pollen on top of that here. I mean, that’s the kicker. It’s so good. Her power. It is like a subtle little flavor throughout. What is it about the funnel and that you like so much? I just like that little extra flavor. It’s not just plain fried chicken little final and it takes kind of some rain. But then you add this other sauce and this makes it even more delicious. So I I love rhubarb. I’m crazy about love. So rhubarb. A little sugar. A little vinegar. And then we added some strawberries and the strawberry. Rhubarb. Sweet and sour. That goes with your friends and that’s what you top it with. That’s what you top it with. Haha. You can make it to shore. Okay. Good hours ago with your front yard and this is a lot to finish with a lemonade. So decision. Friday selection age of Thai basil lemonade. You just make a simple syrup throw and the Thai basil get the sauce Bahama you just put in there Thai basil lemonade. That’s what it is. This an and it’s delicious and it’s Azle rent. Yes, they do. >> This is ridiculous. This is on me. Other chicken is wow. So this is on the because watching this is on the menu. >> This is not on the menu, but maybe it should be on the much as a be on the a new phase 4, 8, >> Before we came on the air, you’ve got to open another restaurant. And yeah, they didn’t panic. And what was your response? No way. Haha. Just I think it’s fast and what you should know what? >> Because there’s there’s just no way one restaurant I feel like is enough. I feel like I’ve for showdown in requests. >> A year is only open for like 6 months. But what you said was I’m in it for the love. Not for the money. All. So that’s another reason we can taste the love. Yeah. First I think there is going to come that in the 3rd out to fight. You can all over getting something else probably to buy these ingredients and recipes and more from our sponsor. Walmart scan a QR code. We’ve been to the old fashion way today dot com slash today. People just so you know, today owns a commission from a purse is through our links. >> And test. My guy has the most. folks into the grass key one of the stars of the Emmy award-winning Netflix series Queer Eye. He’s also a self-taught cook it and New York Times best-selling author. His latest Cook book is called. Let’s Do Dinner and You surely one of his recipes. >> For pasta salad and who doesn’t love a good process. >> Yeah. For you. After all those staff. Yeah. So start was can you know how do you make this up? >> Marinate zucchini. Great way to sneak in those vegetables for those kids. It’s green just like the past. So what I do is I just cut it really nice and thin. You can use why peeler like that. You would use for potatoes. Just cut the slices. Really nice mandolin, wife. Why not add a little bit good. But just watch out for. Yeah. So fast track, you’ve got a bunch of here in a bowl and now we want to marinate these to kind of soften and mellow them out. A little came a little intense and crunchy. So lemon juice of a lemon zest for ingredient that comes with the lemon never wasted. It’s good in anything. Almost anything a little bit. All of oil, that simple, some salt. It’s going really some of the moisture and let this sit for about 20 to 25 minutes. So worth it. OK off the way because you’re busy making other. Okay. Wants is a key. Meredith. Let’s make sure we got the past past. Haha likes a bright pesto. I love a bright pastel. Nothing makes me more side. Will maybe a couple of things. Yeah, I get my dog is sick, but then like a brown passed. So what I like to do is actually, if you put your blender canister in the freezer, the blade will stay cold or you can Blanchard Basil leaves. But I don’t have time for that to that time. So traditionally pine nuts, we’re using all means that I roasted and then we’re going to put a clove of garlic or roast in the okay. I’m here for a lot of toast or not say got a toast to all of oil has hosted some saw now just keep going. And then you did that on purpose. Also to bet, okay. If we can figure it out, you know, whoa, stop. Let’s pretend that it’s perfectly. Yeah. And then Basil days a little by little. Yeah, why little? But if you add too much, it’s going over process base. You’re just going to keep on pulsing that. And then you have the Parma at the end. >> But it back on some of his young. >> I have some very salty pasta water here with foot fungus and all the action, salty like the ocean taste it. It’s going to flavor everything. Put us all to my water halted more than you think you would. A lot of the salt is just going to go and be drained. But you don’t want to drain this into the sink. You want to keep some of your pasta water. Okay. So you know, it’s like a year. Just do one more. Try to I’m like I’m ready. We have our pesto pasta sotry plop in and you should do while the pasta warm Walton ice and one that’s going help the Uvalde. I say it wasn’t. What is about this kind of pasta, the mix? Well with I can sit like kind of pesto. It’s like nice and creamy nuggets and all the nooks and crannies. Also chile, the flakes for a little bit of heat on the gas. And you may you can use whole wheat pasta. You can use dahmer’s possible. Make sure it would take just good. Actually, it will. And this can actually sit in the fridge nicely. You can bring us a like a nice little barbecue the globe. Hello. I would put that on a salad like to indicate that it is working on its own with a little bit. Have for is a great nice little one may stop that you can do was use the almonds instead of the pine nuts, senator, that’s still less expensive. I love almonds. Given the Costco, keep them in the freezer. And I feel like everyone has almonds at home. I’m sure that’s walnuts. You can skip the not altogether if you want. >> This is fantastic. It couldn’t be easier. Got in that bikini isn’t a good one. >> What would be a good eye? You’re you’re you’re classy guy. What would be a good wine to lose? >> A good wine. Maybe cause. It’s like summer. Like a nice little. Like a free. You leave. Maybe like a nice little. Pinot grigio. Nice bres. And this is amazing to me when that too. >> Thank you so much to this is great. He all day. What’s the name of the book again? And let’s to dinner. Let student by the way, there’s the ball. If you want this recipe, you can go to to get the recipe. Com slash food as always. We will be right back. And the front line favorite thanks. wrap up our cool for the summer series with a refreshing addition of super food Friday today nutritionist Joy Bauer has to treats to help you beat the heat. Joy, you’re looking lovely this morning. How are you? >> Thanks, guys. I’m going to woo your taste buds with 2 recipes that I think scream summer. And the first one is a summer cucumber salad with vibrant, fresh herbs. I hope you’re going to love this very easy to put together. So here I have 3 cucumbers and I’m going to show you quickly how a cut from there’s a lot of people don’t know how to get rid of the season and that this particular recipe. It’s important to do that. So and leaving the skin on for extra texture. So obviously I wash them and pat them dry and I’m going to slice right down the middle just like this. We’re going to take this step to show you 2 happes. Now most of the liquid is within the seeds. So I’m just any use a spoon. >> And super seeds right out. Yeah. To show you come to a vote like this. >> It’s very easy out. I love actually using these as boats and then stuffing them with things like chicken, salad, Russian salad. It’s really fun, but some skates. So now we’re just going to cut them into super thin half moons. And I would do this for all 3 of them and show you see what the pieces look like and the skin is at all. So just make sure you watch it. You get a little bit of extra 5 or you get a pop of color. But it keeps that yes. Now I have taken all 3 of them and I put them in a statement, pushed this over here. He’s 80 and is on the side. We love the and and so I put them all in a colander. And I think the colander on top of the ball because it will generate a little bit of liquid were going. I get rid of some of the liquid within the pieces of the cucumber and also and incorporate a little bit of salty goodness. So I added a quarter teaspoon of kosher salt. And we’re just going to let this sit for about 15 minutes. What the extra liquid in there, because I want to sell it to be Chris, OK? And we’re going we’re going to add more liquid with the marinade. But I think that what will happen is the liquid from the cucumbers would dilute that Fulton braver. Okay. Yeah. So now on for the for the other fixed. And so I have my bowl over here. He got in a dig at big shout out to my girlfriend’s like tech and crew. And so these are thinly sliced red onion. But you can also use a large shallot. So I dumped that right in. I’m adding 3 tablespoons of white white wine vinegar. But really you can use apple cider, vinegar, champagne vinegar. White House summit been under all the neighbors were okay and one teaspoon of honey and I let it sit for 10 minutes and this is going to give it that delicious. Sweet. Typically flavor. You know, it really brings it together. So we’ll get a make believe that this has sat for 10 minutes and I now take our cucumbers that have been should I add them right in the along with and this is a little bit of extra virgin olive oil on only using one and have tea tablespoons. That’s all you need a little bit of crushed red pepper because I like me and now for the fresh herbs. So this is where it becomes a vibrant party. Normally, I do like to give slots for dried herbs. But honestly, with this salad, you chest really need the fresh or anything. It’s just really is. Thank you. So this this is meant what I put in and now putting in some parsley. But honestly, it brings the any green or of you want. I love jail to. I tend to put a lot of dough on this as well. But this morning and just feeling in the air here, haha, a little bit of crossed. Asked him to the ground black pepper and which look at this because can mix this time. The show you that you see the red onion is really popping beautiful 8. >> It’s a stand. That looks absolutely delicious trip. But we don’t want to miss out on the strawberry lemonade. That looks just as you know. Yeah. Okay. So we’re totally switching direction. Every summer party. 8 frozen strawberry lemonade. >> It it is ridiculously easy. Here’s my beauty of the 7. So all you need to do is you take to heat things up of frozen strawberries and I would say frozen strawberries. Think that this is going to act as your ice. Okay. Okay. And 2 cups and and this version, by the way, is so much lower in sugar and calories and it’s packed with vitamin C compared to traditional version. Okay. This is a quarter cup. Your lemon juice and this is just on a 12 ounce can of a lemon flavored sparkling water. That’s right. And it gives it extra lemon cake food. Yeah, yes. And this is just a tablespoon of honey. And really if you wanted very tart, you can leave out the hunting. So I don’t because a lot of noise, but we would lend this up. Of course, for Al. There’s one more thing I just went and grabbed me is general. >> That’s there. And it is still blackouts. >> Tequila light, right? How? And so we would world this. Haha right in the blender. Only 20 seconds because you don’t want to over the period. We will get to enjoy it before we huge keeping cuts young people we go. We are just going to get some other. You’ve got some other. >> Production assistants there you want to bring in. >> You know, I say they’ve all they’ve all dissipating here. Showtime, come on down. Haha, so on. >> On Instagram, I’m also going to on the show had to make that each person that missed because we would like to warn we didn’t know which one we like better the Scott Berry. Yeah. Let’s just see. E here we come to. You know, not only is this for you. >> Thanks, joy for us. It’s all on today. Dot com slash that >> When I think of my mom’s cooking, I think love the it just brings back just feelings of one we are seeing with my mom also known as granny. >> So everybody know last time it was to something that makes you think of all. It’s something that out his Drummer’s Allen, this strawberry salad. So that. in the bomb. Understand that it can kill. I make that hard to hear the kind of water like this. Yes, it will be watery and you put it in the refrigerator for about a couple out. How are you bringing out of the refrigerator? Reagan, your start screen all over the top and for the other half of your take on and then for the next the red ink, you see it. It really is. And some of the issues I I think we can taste of the ladder now. I thank you. Scott Brown sugar. Yeah, I got it from you. Just use. What you have is you can always and that’s what makes it. So I’m just saying thank you. And a mom see details. So they say what makes them so good? She cooked for more. Haha. so important time. I think we’re making dessert moment too on Sunday this morning. We’ll help you celebrate the special women in your life. With the perfect brunch menu. Enjoying the honors today Todayshow first timer to Elkhart. She’s a mom of 2 young boys out from outside Seattle. She creates simple foods and make people happy. She’s out with a new cookbook. It’s called You were always there. Danielle, welcome to today. He says it looks like a cookbook because it’s part Cook book part memoir Us it. Is it such a special book? It’s a collection of essays and I think oftentimes, especially as women, we think you can lose yourself to hard times in life to motherhood, to career failures. But I really truly believe you can never lose who God made you. And so this is we’ve had some crazy stuff. You know, week lost the restaurant. We would bankrupt. The talks are marital struggles. My husband, we made it 15 years later. Beautiful kids and life is really in the moment. And so I did. The essays are great. It’s really just my heart and some recipes. And they’re so yeah to serve up heart. He’s like it’s my whole life. I have to say I looked at the end. I went to the back of a case have this and that’s a beautiful brunch. How to do it. This is going to start is going make some honey butter biscuits. OK? Like you can’t make the best that you can make a biscuit. Okay. Yeah. So chop up that better when the Cuban right? You. But you know what? Even slices are fine. I was not fussy or precious with food. So you can do whatever works for you, OK, great. Go ahead and put that in there. Yeah. And then we’re going to pretend that people sit. Yeah. What over here? The special part of the honey butter. We’ve got some little some funny be okay. Yeah. It’s going into our heavy cream. OK, guys, like and I hear the little like, yeah, my gosh. This deliciously from it is so special for mom. And I mean, I don’t want you guys, but I’m a brunch on Mother’s Day. Haha, you just do what you got to do. So we’re going to go ahead and continue to its like Sunday morning or should you did the day the head-to-head make them Sunday morning. If you’re ambitious, you can do the day before. You can do it right now is to come in the freezer. The dough. Yeah. All right. Yeah. I’m just pretending that temperatures are also going to attend. This is fully with fully next. Just make them all up together. What is this? This is our leavening. See that baking powder quite a bit because union insurance policy and then you need a little salt. Every All-Big could see some salt their every move on line yet. And now we’ve got our shaggy dough with shaggy jab. You do when you’re making something. It’s not supposed to be altogether. A lot of times people think like I said, it’s all perfect like they do for love. The shaggy that. So we’re going to like pretend you have to touch and OK, pretty stuff on. I know, you know, are you going to form in and make it look smooth? Yes, yes, yes. Hand this to their hands. OK, with plastic wrap to OK? So we’re just pretending removing online. So this is the cool part. This is surgery for him into a little envelope. So Casey school, but I never debates or so. So you’re in a full them over like an envelope. We do this 3 times and is setting in the fridge each time. Yes, but if you are not wanting to do this, yes to a drop us get okay. Put him into a little add a little bit more cream and drop them on your pan. Okay. And then moving you horrific. Starting to talk. Okay. Now we’re going to assemble our Gordie Howe and make sure that I guess the yeah. Baking a cake. 20 minutes. 100 degrees. That’s perfect. So much damage. So now we’ve got spicy mayo? Everybody’s the chief ever, jack. That’s Fiat. 5 cheese. I like that pepper team coverage of both sides. OK, of course, boom, boom, bam. And then in those little bacon to your making that happen. I like he did a Friday. Yeah. I got to have a running. Dhabi has yet be still. I really haven’t done that through the last out. And if you’re getting really fancy, you can feel like a lemon juice on there. I love that. Okay. Look, sputum. Oh, so pretty and yeah, yeah. Amazing. Moving to the good news is it’s for Strawberry Shortcake. It says everything. Okay. And this is so good for Mother’s Day brunch. Okay. So first thing we’re going to be lemon juice and he scored just little berries. Is every season. Not moving a little quicker. So we got a little pinch of salt. Like I said, you knew everything. Yeah. Get around sugar. You’re going to serve that. Okay. And I’m in a moment here to the assembly portion and what you’re doing in there is your master eating the berries, all the juices now and then you have to have a little lemon juice because it wakes him up Masur. And there’s your Big $10 from the all about. Oh, my gosh, it’s crammed fresh with few sour cream. I mean, we’re always looking for the ways you can make it affordable and wonderful. But I mean, if you can find from fresh new. All right, Daniel, thank you. So so slash food. You love it. Yes, okay. This Sunday is the one day moms are supposed to get a break. So why not go all out and get into something extra sweet can take part of our young and here to show us how it’s done. Flower Shop founder who created the wildly popular Rainbow explosion. Cake, Amira case. This cake everyone loves. So you’re about to take it to the next level. And and Mother’s Day is a little bit different for you this year. I SA baby on the way their baby at home watching. Very excited. Haha, if your life and this well, but pretty pretty nice. It’s been it’s been such a crazy week. And now I’m just so excited to celebrate moms. With all the sugar and sweet. Alright, shutting out. Show us what yet? Just to stake. Take us from the beginning. Yeah. So I just want a pancake mix that is called birth date next. And has sprinkles and everything. And so it just made me feel like what a better way to make breakfast for mom. Then wait a sundae bar, right? So you can have so many different toppings and what I do, you get all the rest of the but I just mix all my dry ingredients. Give a sugar. I saw your baking powder and make sure to whisk that. Also the flower just pick is flour to the pan cake mix would already have done. All right. Yeah. What you that. Your wet next here. Yeah. I know you always have to separate your wet. I mean, yeah, what happened? You want to get sort of a clump of, you know, baking powder. And, you know, I want to buy that. You want to make sure mixing those very well. Then you always want room temperature, AG’s and well for me. And then your melted butter. We mix of them all the way that radius to get to a full house is like better than those latte arts. Right word. Haha. Just with that up with that. Yeah. Health that, OK? Then we’ll do some TV magic that look with Stephanie West step, mix them together. And I do here is like I’m gonna go a little crazy. But you can do whatever toppings you like the Eagles on. Yeah, obviously you can always go for a sprinkle. Of course that you’re doing. I’m going to pop this on here. Yeah. That’s a perfect. Was going to see Bubbles law. Yeah. Your buddy. That’s what that’s about 2 minutes and I do it. But yeah, do it. You have to Tahoe that made the desserts for the Met Gala this week Halas. So we had everyone got this gold painted. It’s a chocolate cove with most inside and chocolate cake. And I just wanted to sort of give a nod to how it down as were invented for tea time in the gilded age so that it was, didn’t you? I yeah, here, OK? So we’ve got our pancakes. What now? What now? Oh, my gosh. So many things you can top it with. Yes, they’re 7 and has red crane. But of course, I like to talk with ice, creating my favorite thing. Get it clear, ice hockey, my on. And by the way, if you think that that that I was just frozen and you can have it for breakfast and syrup on top of that, I’m kind of like al-fahim mothers. You know what, my yeah, I I don’t know when we decided that mothers needed to be adults. 24 7, but I want to be celebrated with a yes to her mom. I hear stuff. So you go. That’s yours. And we just launched ice cream literally. Today we have ice cream cakes and ice cream sandwich as a whole after this. All right. Go ahead and take so yeah and side of the sky. But this one I can I cut it with this. Is this happening? My oh, my God. It was that way. You can see here is what it looked like right here. I advocate for just my favorite favorite. This is not your mama’s budgie the well. This is so delicious. Get these recipes go to today. Dot com slash for that early with French ideas that are sure to make mom smile. Here to show us one of our favorite moms and friends today. Nutritionist Joy Bauer is also a dancer. We did not realize while you could hot last night. >> Oh my God. You guys. That was hilarious. I had no idea. At first the team with Cape May and was going to send it over to next an ally. But I have to say we have a lot of fun in this kitchen cooking dance parties. >> Haha. Why it’s so important to bring happy into your home with everything going on. So only you could make waffles, that are healthy with carrots and zucchini. So tell us how that was possible. >> So we have to really sort of delightful and unique recipes for Mother’s Day. And like you said, the first is a carrot zucchini waffle. And so the first thing I did was I used a box grater and I graded a couple of Paris and some zucchini. And you could see using the largest haul of that box grater. And so the carrots are straightforward. But when it comes to the zucchini, because you can you generate a lot of water and matching you grate them. You just want to squeeze on either with a kitchen towel or a paper towel and just get out as much of the liquid as you can. You don’t have to go crazy. And then I added into Michael and you can see all the beautiful shreds over here with 2 eggs and here and using some fresh herbs. Anything you have in the garden or that you have on at the local grocery store, this would be a tiny do want to use fresh herbs because the birds are kind of the start of the show along with his the king and the carrots. And I do have a new powder, salt and some pepper. And the last ingredient is whole wheat flour. And there’s just a little bit about 3 quarters of a cup because really the entire base is going to be the vegetables and you stir this up. And I I should also mention that you can use a gluten free flour or you could use a chick pea flower or flower. The only flower I found that didn’t work with almond flour because it’s. >> I think because its top story, what does it taste like? A real waffle, even though because it looks like vegetables, but how do you hide that? It’s really a vegetables sort of. >> Chelle, this waffle tastes so delicious. What I’m going and now show you that. I do very quickly. I have my waffle iron. He did that and you’re going to put about a heap things, quarter cop in each of the compartments. And then you closer Todd and you’re going to cook it for about 15 minutes because it’s it’s a vegetable batter and not a traditional flour batter. It’s going to take a longer to cook and show you the finished product. Mom is going to love this. A taste like a waffle, but it’s got all these beautiful inclusions. It’s sort of like nutrition confetti with all the colors and the clothes she had on that this over here and it does look and feel like a lot. I’m going to show you this big one right out of here. It makes about 10 of the waffle peace as we see that it looks beautiful and just to level it up a little bit more instead of plain maple syrup. And you can also topped with yogurt. I added a squirt of so rachna so that, you know, I was going to get so we and spicy. I mean, >> it checks all the boxes. I thought it was so modest that although it’s a vegetable waffle, I trust that it’s delicious because of who she is a combined being. Yeah, I want to what what’s the most that we call? So what is that? >> We are doing the spin on says and we’re calling it a mom most and I want to make it extra special. So we’re going to create a mango strawberry sorbet most. And that’s quite is just 2 ingredients. And there’s no added sugar. So I’d starting with this is one half cups of frozen mango that I got at the grocery store. And this is just the heaping cup of frozen strawberries. You put it into the blender with half a cup of champagne and you create no sugar added sort day and I’m going to show you what this looks like. Look as nice and thick. It is good to see this. I do. If anybody wants to make a b**** free version, it’s so simple to just swap in a flavored sparkling water or you could use route use as well. And then you add it to your flute looks and you top it off with some some champagne. And guys, as the sorbo Nelson mingles with this as the storm, Danielle, some angles with the champagne, it becomes more delicious. And it’s sort of like an adult slushy. I mean, there is there and adding a little bit of it. You can also taught some mint end to the blender. If you want to sort of gussie up the flavor, if you have foodies that your servant, but it is really special and you could do the same thing with different for the company sons as well. But I just want to say cheers. Sure, the healthy lead to a Mother’s Day. >> Not she’s such a good guy stage or yeah. Yeah. And I’m I’m excited for that. My most. And for these recipes hatches today dot com slash food. Welcome back this morning on today, food we’re getting ready for Mother’s Day. >> It’s coming up on Sunday. In case you forgot and what better way to say. I love you with a dessert. That is. >> That’s right. And who better to help us? Then? One of our absolute hero chef Christina Tosi, owner of the wildly popular Durham or Help Bar where I have spent so much money. Hey, good morning. Good morning. How are you all good. How come and go? And you just but everyone started baking during, you know, the pandemic in quarantine. Re like yeah. To let the 100%. It’s like the super power that I know and dessert can wield my entire life. And not only that, people are just at home ordering more desert indulging more because it makes us feel joyful. Well, there’s a lot I know you’re going to make some stuff for Mother’s Day, but we want to say congrats to you, girl. Little Frankie, you’re a mom. A house was gay. I mean, it is. >> If you tense right now, but it’s also super joyful, which is like no different. Been running a business building caught fire, figuring it out one day at a time. >> I know that mean and what are we making this morning? Mist C? >> Okay. So at the far right now we’re all about strawberry shortcake, energy wind out of the layer cake form cake truffle for can get it on a par star dot com and my favorite creation that we’ve come up with this. Here is the strawberry shortcake snap. It’s like a cookie but more than a cookie, it makes you sort of want to do this. Hand is super simple to make it home or will ship it. He whatever you want. Oh, yeah. So are you ready for? So it starts with just a super simple caramelize shortbread cookie. You take some chewy caramel. You dollop it down on. That could be. This is all about like layering, flavors and goodness. Thank you. Take star bought sure cred or whatever it is and you crumble it down. And on top of that caramel pushing it into place. So layers of flavor and texture and personality. Then you write this my favorite part. You dunk it. So you take the cookie. You don’t get into some melted white chocolate sauce and then you really bring your imagination >> out. Oh my gosh. Oh yeah. That’s why I wish we were together. >> And you take it and you can top it with 3 strides. Strawberries. Strawberry drink mix. >> Haha p. How did you really never stops? And then >> you let it sat. You break it open and it looks like all of that law. >> Wore on. You said it in the fridge. You just leave it out. >> You can’t leave it out temperature honestly, I love eating out of the fridge or frozen. Could you get all the different textures from it? But it is one of my favorite things that I’m jamming on as a new mom for Mother’s Day and really all through the spring season upright strawberries, those caramel notes that boundary nature of the shortcake, the fluffy with cream. I’m all about. >> Christina, I order that now get it in time for Mother’s Day from you. >> 100%. The cut-off technically is tomorrow to got to go to a park will ship with a layer cake, truffles, whatever it is. Yeah, but we’ve got you were shot. >> Hank, you for making red today dot com slash food from what? Mother’s Day series. We’ve been sharing some of our favorite recipes from our our moms kitchens, full disclosure. When we were recording these, I couldn’t actually get home to cook because I was I was busy. This you’re busy. You’re interviewing the president of the United States. I was in a different job. And when that man near the White House kitchen, but that little brother, they my little brother, he stepped in to help my mom Cook one of our favorites. >> Yeah, he’s missed a business it out for this one up to even me critics say was made is is that when you was 6, 7, >> To tell you, they’re going to let that a package of instead banana cream. This is a secret, miss it for a little bit. Rich, a stuffed suit if the U.S. leader case was that this is the extract was in the polls. I’m jumping ahead. >> Apple just rapidly and that something about it. so that it has to be rather dry, which can be. >> It just to do something else to get it. >> 104, 4, 4, to make sure it’s the mission of the U.S.. Quickly. >> A few family to where you can that loophole and all of this go. This is great. >> SARS, the shot that last week. Know what? No, once in a cup. >> What family, though, that while, you know, brother is interviewing the president, they hold it down for 3rd hour today. >> It was there that I think, you know, you have to stop calling him your little brother. I probably should. 66. I was going to say always my little brother. I love it because I’d still give a knuckle sandwich. Haha, thank. Thank you, Ryan, have you go astray? By the way, you can find all about Mother’s Day recipes at today dot com slash food >> With over 750,000 subscribers, Stephanie and Cloud Ramos. Our online hit to their cooking up recipes in the kitchen or on the road, reviewing the best food in Texas fans. >> Cannot wait to see what the Ramos sisters are up to. That’s right. And we can’t wait to get a look at the festivities are cooking up for us this morning. Stephanie and cloud. Good morning to you. Happy Cinco de Mayo and what are you cooking up for us today? >> Good morning. Good morning. Today will be cooking some a skirt steak tacos for you. And we’re going to get started with a big, big full. You’re going to want to we can get some good married going. You’re going to need some lemon juice. Yeah, oil, you’ve been nice. And once the mayor Boy Scouts and we have plenty of spices are going to satisfy just about everybody. We have some ground, cumin paprika. We left some people. Make sure you get it all in the Baja. Okay. This is our marinades. Yes. And we’re going to add some black pepper for those of you that like sugar. You’re going to love this and some ground, ginger. We’re also going to be using some a chicken, but we but you can use whatever you’re comfortable for us to pay something like that with her make said around, just like human did make a difference and that you can what you’re grilling outside, I have for the fate of the flavor is going to pull through whether you’re grilling outside or in your all, this is just going to be mad and how to go ahead and take that. You’re going to be excited about this, OK? You can do one hour or overnight for best flavor. So either way, the flavor close to the seasonings can a toll on coming for 30 minutes. A day works just fine. Haha. I love. It’s true. >> I love they use and skirt steak. It’s one of my favorites. But my question is, do you cut all the fat up the skirt steak or do you leave it on? >> You know, I’m very lucky where I purchased my skirt steak. They tend to cut most of the fat off and just leave a little bit to give that flavor that you need to keep it nice and juicy. So make sure you turn some of that up. That’s a good question during winter. Keep the fact, you know, we’ve got extra how we do tend to so go ahead and call your skirt steak and cloudy. Want to take over that love league really have their All right. I’m going to you know, some if you want to. All right. Well, let’s go over and over >> engaged in your full smell that are Roman is it’s a little feisty. Go ahead and give it a little fact that this is very mild. How were you mild flavor? How long we’re going to cook that states. It’s going to find out what you like. But today we’re going to work for about 3 to 4 minutes on the site. But only for one. Find the fun. I 50 send their case. So love this. Tricky for gold. Here we have something really fresh lease 83 days. You can see the post right here. We have a real for you. Are you doing fine right here to haha. waiting for you right here. Go ahead of time. You said so you’re going to go normally 5. A corn on this. >> Thing of beauty, ladies, thank you so much. Ramos sisters, talk to you more at today. Dot com slash food. One way to teach kids about the importance of traditions and culture is through family recipes. And that’s exactly what our friend Mark set by the lead is doing in her debut children. >> Much of what is called go see 9, though, on Cook’s time. His recipes yesterday should make one of those recipes in the book. Marcelo, we’re so happy to have you in person. You’re welcome. And yeah, it’s really a book for your daughters. That right. >> Is he always used to make me read cookbook, cookbooks the current night, but she’s not in school yet. Which means we only speak Spanish at home with the kid. Yeah, they go to school. So I would be translating in real time. It was like I need to write a book for her that’s written in English, Spanish and the incredible here we are starting with some throughout. So yeah, it’s been a Carrot Month which is kind of weird because I celebrate Hispanic heritage like every day. I yeah. Haha. Absolutely so about that. And this was about all those little tips, right? So this is a role that that keep those and people usually don’t know. Like the simple tips. Like if you warm about the the it’s much easier for you to roll it out without it breaking so you can make that makes sense, right? It is so easy. And then just shredded chicken shredded chicken. You can get from the rotisserie on the market. If you’re on a boil it. Yeah. Who don’t need to put anything on it to make it stick. You just kind of you don’t end up with about this is if you’re not an experienced float that maker like the woman in Mexico, they don’t need to do to to think think they figured out. That knows how they make it stick that right. But if you’re not a professional about the me too, using it, you can fry the toothpaste. Absolutely. You can track the yeah. That’s a really hot oil. But there you go. And you just leave that in there for a couple of minutes and it will take him out. So we do for your Sunday. Yeah. Can you air fried flout does absolutely 100%. So my idea would be you brush it with a little bit of oil thrown in the air fryer and that’s it. I’m going to try to what you can. I’ll tell you what you can do. You can bake or air fry tortilla chips, but we’ll get to that so that we make the rest. So another thing about the book is introducing folks in kids to like the traditional stuff, but not too spicy up because that’s how such on that because they have the colors of the flag. You’ve got some tomatoes that are seeded some onion. See lot, though, for sure annual. And you can imagine like to do the jalapenos without seniors without the see the spice is actually in the vein. Not so much the cso you take out the bank. And if you don’t like spicy to a little sprinkle happen, my mom’s trick oil in that sense or and yeah, an and lemon pepper and that’s it. And you’ve got your beautiful sight to the and then to address another great one for my mom. Always stress to let a little oil. A little vinegar brings out all of the flavor and then you just dress it and then go Mexican with like a big, huge. You know what? I love the whole thing. You’ve got some beautiful ones here. Haha addressing what you out on top, right? That cheese? Yes. So dress lettuce like that’s one of the things I teach in my cooking class. Always stressed the lettuce in these Mexican. On though he throws a little cheese and Mexican. Good enough? Because why not? Because it’s so delicious. Come on over. Bring you out that day to show brunch in. Yummy. Okay. You have like a like a heart attack because we thank the chips are Taha. Here’s the thing. Could be up to their awesome. But if you bake them, you might be like in little more willing to put them on the here’s what’s great about this recipe like you brush them with oil. And I think yes, it’s our morning coffee. Haha, how you cut it up. You can kind of the stars. You can you much like that show you so much fun. I do it for Christmas and Christmas states and make that that the the to Christmas hats by sure. But not anything you want. I’m using to the line had our little bit of time, a little bit of roads and that’s the thing about homemade chips. You can season them with whatever you want to sell simple. So that brush with oil season and then you put in the oven 3 55th 20 minutes the other night. And Chris, you want to make sure their drive out. Nobody likes it. But it’s you know, you’re going to get a little block. The simplest thing in the world. All of these recipes come from my mom, which is what’s so special about the book. The secret ingredient Lacoste is distilled white vinegar. What? That’s what you guys are eating and you’re like, OK, I what I have heard that it’s it’s how my mom used to make it when I was a kid and la and long time to get and then you just massive and salt. And that is that for all you need for GA one truck now. Yeah. But when it comes to have made tahu, sir, we can. You can find my these men go. Yeah. I think around across Mexico like people are getting it affects us. But for me, welcome one. It is just this with some big ships that are seasoned and that’s it. Asians so good. We love the shark. Try show. If you want these recipes, all you have to do is go to dot com slash food and Marcella. Everybody. Check out our buck at if your children cookbook. It’s for all of our kids at today. Dot com slash bucks. Last time she was on member her daughter and it could bring a Barbie. Ah, ha. >> Several we say here is back site. You know what the guy they just said. Let’s let the rain stop. It’s time for some Texas food. What do you have? >> There is set to good food in Texas. It smells amazing. And here with Matt Lauer E and Corey Cook, the owners of L Jays barbecue. It’s where all >> all the locals go. I told one that she was like what you get to eat this barbecue morning, guys. They stood out here in the rain and they protected the beast. Haha. Yes, ma’am. All right. So we’re going to make one of my favorite Texas dishes, which is queso, but you’ll have a little extra spin on it. >> Exactly what its Texas. So it puts a brisket on it. Why not a case to show us what we do, what you put in your case and we’ve got a 2 cheese queso. It’s white American of pepper jack cheese at a little bit of half and half and some cream of chicken. This to keep it that and it takes about an hour and a half or tall meltdown properly and then we’ll chop up. Some be heard on top. Okay. Wow. >> And wrong. I mean, yeah. We all must know that. I like hey, so because and with a little bit brisk it on top delicious. We heard you guys have a really famous sandwich in your restaurant. >> Tell me about it. Yeah. We called the big dog. Just sausage risk loaded up with pickles and onions. All the other regulars know to get it so good. Make that real quick. So if you’re special sauce is mustard, you told us that earlier in the show. Welcome to bind the combine, the the road to the brisket yet within months it on there. It’s a common trick. A lot of guys use it worked really well and has a little bit of flavor to it. Bizarre. Jalapeno cheese sausage with jalapeno cheese sausage. It’s the best 1, 0, my gosh. You had me at this pickles and civilians on their Corey. >> Wow. You’re good to go. That is amazing. That that really is a big dog. That’s where I’m so what is your favorite part of your restaurant? I see some banana pudding. Some cobbler, some mac and cheese. Collard greens it. >> I mean, guys, so the meat, my favorite kind of in charge of that. But everything is delicious. We everything from a to restaurant except the bread and tortillas. Everybody else is going home and get is homemade. But we just we were we like it. Also we try to put our best of everything we make. >> Well, I’m going to try to get it right. The big dogs right here. But I’m kind of scared about what this is going to look like. I’m back. I might have to try it when we go to commercial break and people are out, but we’re going to get a tree cut for you and then that way, you know, you get a little sample. Everything that we got here for you. I have to say I’ve already tried it this mac and cheese Hoda yet give it. How is it too? It had been right to oh my God. I want that. Never had anything like that. Can you cook that stuff? If you do have a smoker, what he supposed to feel? The smoker? Yes. So what are you guys holding wants to know when you don’t have a smoker? How do you cook these meats? >> It’s tough. But your best bet would maybe try to trade him to tropical grill my work at it and I’m not like to play. >> And some of the Weber kettle girls and stuff to, you know, use offset smoker, which is nothing but smoke. There’s no direct he’d ever going on the view. And yeah, so you know, the brisket. So we have here today. They smoke for about 12 hours and it. >> They’re delicious. And by the way, this banana pudding. Really good. Hold on. Bringing back some food start-up accent. grandbaby Cakes. Also the author of Every Day Grand which oh, by the way, is available for preorder as we speak. Your it. Johnson is here to share her spin on a classic in easy week night dish the CAS role and to cook along with us. All you have to do IS scan that QR code to order the ingredients. With just one click, you select add ingredients to cart the new schedule, a pickup or delivery. It’s that easy almost as easy as making a dish itself. >> Yet will come back and you’re going to help me. I’m good morning. So Turkey, a chip Castle rock. >> Could not be easy. Looking. Good news here. Is that in all of you can even do this, OK, Gov. I know you can be cooking challenge that we’re going to do this together. So to start, I’m going to show you how we going to dice up these like Bell Pat, OK, you’re going to get these trips, just kind of get them together really easily. And then just go down to create like the small little dicey, right? Really easy. Just gather out. And that’s all I can do that just yet. You can do that. You can do that. You’re not ready. So we’re going to start on army. Makes sure I’ve got some ground be here going at this to some olive oil or that night to vote. And I assume you could easily stop that out with Turkey. And yet you can even gradually even ground shaking. Yeah, whatever. You’ve got a fine and I’m getting at in our bell pepper here. And then can you add in that dies onion and garlic for me. So that’s yeah. You got to start cooking the down. You’re going around it. How much growth is it? I mean, I love garlic right at a dinner. Add as much as you want in there. And then this is when we get into the flavors like we’re going to and into sauces. So if you have talked to today tonight, of course, yes, some leftover saw fit add in the red and the green that’s going to vote and will play right here on the one’s that tax year or so years. Yeah, I was on the right and we’re going to add in this ASA and then we’re going to add in some back season. So just or ball tossed or bought it in the little smack it and just top it all together with some chicken stuffed chicken. So what’s the word out? It’s very good. Oh, my gosh. So you’re going to cook this together. This is our slot. He yeah, looks really good. You’re going to let that kind of thicking up into this and then we’re going to start adding in our additional tax year. We’ve got some cream of mushroom it and well, I know and make it real grieving every everything you read into everything and now everything. What into everything that makes everything so much better. What do you like it so much with so and so creamy. It has so much richness along with like the sour cream and that it will make that texture celebrate. Yeah. And I love anything with mushroom to. We’re going to add in some black being. Okay. Grab that. Add that in and of course, the sour cream. I was talking about throw that into for that extra richness in that tank and then we’re going to be yet get that in. There are going to start that together. Cool. And then this is when you get the kids involved or you can get rid of like your morning aggression. I’m going to I’ll just go. Oh, yeah, I get that. It’s like I’m thinking that over, right? Yeah. This goes in. The pan goes in and you can go to and then you just start building and this is where we get into our casseroles. Almost like a lasagna. You’re going to just layer it up. Where is $3 or whatever? Yeah, yeah. You can do that 3. No one’s read Fredo, Lehman High. You know, high in the air. Like whatever you love, like you can really adapted to make this into whatever you like. Layered it. Yeah, I like you bake it off and you get all those taking to get that crime. Would you go along and make it about 30 minutes and then you’re going to at some cheese on top. Don’t add the cheese at the beginning and put the foil over it because it will stay at to do it to the boil lot. And then just add that she’s and then let it get. And then it comes out his new cookbook. Oh, my gosh, it’s called everyday Grand. Yeah. It’s all about just loving and enjoying every single moment of life. Like I wanted to just make a buck that just not everyone happy, right? Finding so much joy. And just beyond this holiday, it’s like you got a good hair day, celebrate bank out in New York that I was so grateful to him. And I mean, like, hey, you change the tire celebrates. Good year for that. I was yes, she loved it. So good. >> There are a few things that bring life so much. Joy as tacos and margaritas were in my case. A mocktail great ideas for celebrating Cinco de Mayo this weekend. >> Author of the New Cookbook called Fiestas Are set up by and the lead for with Mining. Thank you. Marcellus Okuno pressure. We’re going to cook with my mom and her only recipe. >> I just talk us. Listen. I know it’s going to put the first lady today. I did know this was here from Mexico. Yeah. No one ever celebrated Cinco de Mayo. Haha, it’s like I’m on a tour breaking telling people that we don’t X’s. We really what making. Let’s start with the this is a vegetarian tacos. And I want to do that. I’m a vegetarian food and my kids love it as well. And this is a kid’s favorite. So anything that is that kids get excited about. I get excited. Haha. Basically we’re making a vessel, a tortilla add of zucchini. So you’re just going to take that. She’s been doing their money into it. Super important that you ringing out. You have to get rid of all the moisture. Otherwise it’s just super soggy and turn in that or to ready for say yes, and to not what’s going to bind it together. And just some seasonings garlic Patterson Packer, you connect to pull a powder. I’m a little bit of red, whatever spicy favor you can add the and the kids go for that. The kids go for that or TM made out of a key meeting, really, I think adding the seasonings and make it make it nice and savory enough yet she’s in the filling Russians and anything that they like. Chicken shredded chicken. They love that. So the kids go for it. What about Meredith era when you don’t like it, just please protect. Thank you. So you take a scoop of this super easy and then you’re just going to gently patted out. We have one here. Maybe you can use a little bit more. You can get many for the kids. They would love that, too. Yeah, it’s heading out. You bake it 3.50, for about 20 minutes and you’re set. It’s Monday and you can check if there’s something that families like I need to meet even though it’s a Friday. Yeah. So you’ve got to do is garlic a little bit of chilly pattern. I favorite Chipotle if you don’t have any powders, Jessica Spice grinder, which dried chile in there and it’s a great solution for getting great. Yeah, sweet potatoes to have like that kind of meaty texture they do right there. They are very filling, right? So that’s a great part of your dinner. So all we’ve got all the accouterments here for the traditional talk. Oh, I love that. He’s cooking when here. Excited. By the way, my mom likes vegetarian food to feel. I think you’ll love this. If you if you if you choose it feels like you pay was not perfect recipe for her. Okay. So that you take this sweet potatoes and we mix that with a little bit of can’t we just add those here? We know how that well to looks like a lot. But it’s going to end up getting well to the season to taste with salt pepper at more of the 2, if you like what I love to, if if the talk of bar, yes, so fun for kids to make their caucus park that day there the season. What are we why and how we’re going to last? You know, we also want to take a case that if you like that, it’s mind you want some sure. Thanks. Well, the have a little bit. I’m a little nervous. Wonderful, wonderful. Not like that. Food. Wrap it up for lunch that don’t zoom in on that. Let’s go back to your mom from hold your point. I will make you think you’re not good. Very good. We’ll put that over here. And I walked out, yes, dragon fruit at the tyabb group for them to find out what is going to bridge every day of my life. Super simple. And you can always put these open and you’re on if you’re going to get whiter this beautiful, if you should call crime. So it’s kind of like you hope you get this color that makes a beautiful day. Yeah. Beat that. Yeah. Or the dragon fruit. A little bit of soda. Want to add that the a little bit of fresh lemon or lime juice. Either one will work when you sugar about a cop, a company now and those are virgins. But this will be great with either tequila or a light. Rob would be great. So you just blend this cop. >> Okay. Militias Marcella yet again. Thank you so much. And you were excellent. Thank you. So to make these recipes at home, check out today dot com slash food and to get Marcellus but go today dot com slash act. >> One of my favorite days of the year. Although up to bat it lands on a Tuesday after a well where there’s a new recipe going viral. But let’s give it a try. Okay. So we’re going to try a case in the blender. Yeah. What do you do? What’s the that’s the blunder? But some things in there. You put one half cup sugar. That’s a lot of what? No, thank you. Some things and they’re already okay. Just sugar. Water. Tequila at wailua. It’s already in there. That’s the sugar water sugar, white sugar. I think you should put agave but it was not my cup of tequila. Okay. To your tasty. You put a little contrast K 2 cups of what we have done. Haha. Yeah. That’s a lot of yeah. No. That’s for the drinks. Okay. That seems good. And then put in the lines. Good that it salt salt. The show for the rest. It’s all for the rest of I pinch of salt. Just a punch. You know what? You have? Very true. Haha. Okay. Just a pinch. Okay. Just a bit. I’m going to be great. I don’t. Which we put the ice. No, no, no. What do the Green Smoothie Rings movie, right? You’re ready for it. Okay. Now we wait for a new report over the strain or whenever this trainer is the best recipe we’ve ever made. What do you want the fight? I think you just getting the fields out peels out telling you in your ear pausing because I’m not s peace. We hear you want to try it. I have something very soothing about watching it. Strain this, Tara. Yeah, all right. I want to drink. I think I don’t want to drink that one. You know what? I think this would be good for you. What is your he to rest? Great for your Mohit. A recipe 100? This one because I made it. Let’s see how it tastes. It’s too sweet for me. I love sweet. We’re going to be into it. Then it’s also a little strong. Try this one. Here is a strong that’s much better. What what’s the difference? Takes this one. A car from the start one. Yeah, I’m right, right? Really great. >> There’s heating up and people starting to grow larger gatherings. It’s time to get you ready to host some friends and family for a hearty meal and who better. >> And hostess with the most test. Elizabeth Pasco going help us out to get new Cook book 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. >> Yeah, I lowered and this is the best. I have that dress. But I couldn’t zip it. I couldn’t take that. That’s kind of funny because it’s bad. Yeah. It took 2 people to get me in this day and I’m only going to keep it off for just a few minutes track to bring up. >> They’re the best hostess. Yeah, I like that. You can make something ahead because often you feel like you’ve got to make it here they come. They’re coming in the door. >> I’ll tell you something right now. I don’t know where Lionel Richie’s kids were, but that’s all the easy like a Sunday morning is ridiculous. I mean, you’re trying to get kids dressed. You’ve got Sunday. Still, we already got a soccer game. You got something you’re looking for clay to run around. Yes, we can make today and you can start on Sunday Saturday morning. And it’s one less thing that you’ve got to do it. What we’re going to need to think that really well and they were adding our mail. It actually happened map. You could use mail that, you know, a lot for the latter can sensitive. But that’s okay. Haha, like we’ve got a little Kyle. We also have our should got a little bit of vanilla and tell you something. But yeah, it’s expensive but did not have the invitation. But now it needs justice. And in that why? Why just makes that much difference? The flavor you get incredible and really start getting the coupons for something else. You know, it’s 10 times a bike that you made it. All right. Here we got berries. What ID at at Holston a little bit of flour and whatnot blueberry some of this that in turn purple, that’s kind of come to a very that’s going to track you. It’s got a protective. We’re going to put that. It’s right on the M and now we have work. French Brad shot. Yeah. I had to be French bread. Is that like a baguette or something? You can use a baguette. You need a little brat. Really? It’s going to be you know, if you got under French Brad or the Italian love. Yeah, Brenda and I and we have some cream cheese. And if you want to make sure that trend temperature did cut it up into small pieces to for that will kind of bland. Haha, the amount of crunchy to your southern by that trait. Okay. Now here we get, we check our our grazed and I’m not starting casserole dish and you don’t have one. You need to get one, especially if you’re going to get my book come about lightly. Every other recipe calls are not about Thursday and then we’re just getting a cake. Yes, but are and did you notice Mike Iupati now everybody made is about one. Yeah, you can keep. Yes, rain temperatures. Butter is always at your disposal. It’s fantastic. Gavin, you. He’s got to go right into now if you’re actually making this recipe that, you know, obviously we’re getting this 15 day today, but you’re going to leave it in the fridge or right or at least overnight. And so that’s the great names were going to make it a had. And now look at the outlet Mall show. I think as have you and my beautiful haha and how do you serve now? How do you serve it up? I do a nice, big, painful and then it’s going to go on to our plight. You can do a little bit. How are you? We’ve got and we love you. We love you, too. Get a list of the new book. Come on over. She says you can entertain anywhere. >> At today, dot com slash shot this morning today. Nutritionist Joy Bauer is whipping up a quick and easy for tada. That’s packed with veggies and flavor. Taken away, joy. >> Hey, guys. Spring is in the air and it gives me the opportunity to feature 2 seasonal standouts. First step artichokes. Artichokes are with fiber and 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 2 superstars, we are going to make the ultimate spring for Tata when it comes to us bag su, just going to snap off the tough outer Stamm and then asparagus into one to 2 inch pieces that this recipe and then a saute them in small pieces. So we get the nice and soft and now for the artichokes. So for this recipe, the EU’s artichoke hearts and it’s so simple. I drained and rinsed them from the can and now in patting them dry. You want to get them is dry as possible and up, give it a rough chop. So now that the veggies are prepped, we are going to make the egg mixture. So here I have a large hole has mixed with 4 egg whites. And here I have half a cup of a Greek yogurt or light sour cream. One putting in 2 to 4 tablespoons of Dale and a little bit of saw and a little bit of pepper and you just go and mix this up just until the jokes and the white slim together. And you can see I have little lumps of the Greek yogurt scattered throughout. And that’s OK because all of that is going to land and now it’s when we bake it off in the oven. Now we’re going to head over to the stove and saute vegetables and adding an my asparagus. And I’m also adding in some onion. So we saute these vegetables for about 5 to 7 minutes. They’ll start to soften up. The onions will get slightly browned. The great thing about the tot is that totally customizable. It’s really the ultimate kitchen, safe meal. And I’m going to toss in a little bit of garlic. >> About 30 seconds and I’m ready for introduce my artichoke hearts. The skillet is screaming spring in my kitchen. Smells amazing. And just going to spread out the veggies and I’m going to pour and 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 from just a few minutes. And I transfer it right into the oven set at 3.50 and bake it for about 20 minutes. And that’s all there is to it. I like to add little puddles of pesto on tap and then a drizzle of balsamic glaze. It is the perfect meal to put spring in your step. >> I miss half and it’s we’re just talking about. It’s such a great way to use up all kinds of veggies left over in the things that are on their last night. Yeah. Side of that, though. Some grits to no sugar. It still should know about it. Sot and lots of pepper. >> To thank you so much for this recipe. Head to today dot com slash trends. Tuesday home is where the art is. The newest craze sweeping the Internet, the Internet, it’s garden a caution me look at these baked beauties garden precautions. Popularity online has been credited to Massachusetts home Baker, Terry Collette, who first shared the colorful creations on her Instagram at the new Baker. They’re so beautiful. Today we call them food and lifestyle expert 100 around most to teach us how to create these edible campuses. I don’t >> 100. I’m never inspired by cooking things. And I’m so inspired by this. Like I want to make this tonight. I mean, it’s so exciting and it’s really simple to do because you could do it from scratch. You can start with Starbuck do, 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 sheets that can help us, right? >> I promise. It’s super simple. So I’m going to show you from scratch. Do what, using sunflower Sunday, little bit of salt. 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 in 5 kids and bring it home and you can play. So how do I have to really quickly if I can’t like, yeah, can I go buy something work and pop it in rolls out? Yeah, absolutely. But you can buy the papa. You can buy the kind of come to a pizza parlor and a half from how to do that. The pizza parlor pond do is a great trip that they know. Haha homemade. Not as good as I do like going home because this lets you control the flavors and you can go savory sweet. So I have some flour here a little bit east, a half cup of olive oil that enriches and do make that really rich and luscious, which is what you’re not probably going to get from the pizza. Well, but once what’s next is up. You get a really nice do going. You let it rise for a little bit. And then you spread it out on a cookie can make the kind of stick my fingers in there. Just make a little hole that the traditional felt like a catch a style. And it also holds the olive oil and all the flavors and make little nooks and crannies for the veggies. And then you play like this is all about creativity. Think of the DOE has campus and your pain in the fruits and veggies and spices. And that’s that you use other vegetables that work better than others or yes. So you want to believe anything that’s really like mushrooms. If you use from the lake much as you want to cut those down because they don’t just kind of dry up in trouble if you don’t cut them down first. But for most things work really well. One tips if you use things like herbs like herbs up or just in it, but if you dip them in water before you add them, even a little bit of lemon juice helps that just kind of keeps them looking pretty or longer. One of my favorite things to use is the heel of his you key anything to peel that off. And now you have this great Utah wavered. I think that works at the stand. You can use in the Steve Irwin. You can use it in the sweet ones. Peppers look like natural flowers. And a really smart thing to do is to pull out cutting boards like about the same size as you’re baking pan and you can lay out your dessert. You’re a design here. The only thing that could really talk about this all day. We only have a couple minutes how long you bake them for and then show us some of your your creations. Okay. Yes. So you bake these for about 20 to 25 minutes and a 450 degree oven want to call and there it looks gorgeous and a little fun to develop. Good as you can paint using things like turmeric paprika and you can make even kind of like Kate, the do with that. But here and had to that a little garden here in our town and weight, check this out. So I actually get a little self portrait over here >> maze. Yeah. And then, you know, we so this is my dessert. One. You at some sugar extended minutes as peaches and blackberries at first sight hit 7 of the day, right? We just or we were so inspired by your creations. She were here have inspired us. We think this could be so fun to do with the kids to thank you so much and for these ready. Yeah. Thank you. Head today dot com slash food. >> Long and just some pastors here with me. Let’s keep this party going. We got caught the eye. >> And here with a few delicious drinks is mixologist and influencer. Tiffany. Very. >> I tip. >> Oh, my gosh, Tiffany, we need some spring cocktails, right? Finally, some flowers are out. We’re ready to drink. We fresh. Yeah, what you got. That’s the best part of the plane crash. So we’ve got all these great ingredients that are in the market or in your little garden movement. We’re starting here. We’ve got some fresh ginger modeling, some BlackBerry, little rosemary, some lemon, your favorites. It clear to parents. I’m just giving you a little spring has sprung of. I’ve only gorgeous colorful from the garden is right on top of that. This is adorable. How do you do this? You mix it all together in a juice or no? No, you take yours. Cocktail shaker in a mason jar. Whatever you’re comfortable with model those fresh ingredients could a little sugar in there. Your favorite agave, honey. And then toss your favorites. This is really good. And it’s not sweet. Knowing the ginger bike and I love that you can have gin Tequila Arvada was. This is vodka right now. It’s 10. >> Haha. >> So every month when it was kind of my vibe, I call it. But the wonderland, those are fun to fire. Fans know what I’m talking about. It just makes you feel really good. You know, it feels good. And you know what? Rhymes with Tiffany Tequila. Yeah, he so there’s some tequila inside of modeled some. Thank you, Robert. Some fresh basil, which gives us that great aroma because the splash a great for the mayor to get that good citrus. And by the way, keep that metabolism going to. Yeah, there’s a set up inside that I’m creating with this. The BlackBerry with those very and the bases where 8 sit together. You know, I love about this one. >> You can make it before your guests get there. Let it sit. >> The poor themselves. It’s kind of like Paloma a steel grate. I do agree with that threat with a Great Britain side. But a strawberry grapefruit. Really delicious. If you want to put some salt in there to I do, too. Yeah. All right. Let’s get behind Apple. One of my favorite. I call it like a picnic spread. It’s because we’re going to get outside. We’re going to have some pick a time. When you’re on a picnic, you don’t carry too much. Yes, a little bit of pineapple. A fresh lime squeeze that right into your class or whatever you’re drinking at the picnic and then remove. It’s like, you know, it just doesn’t go martinis. It just doesn’t it? It got to shore. I have never heard of only thing. We have a drinking coach, friends, I’m here for you. Aloha has never moved by itself. What going to say? Well over? Oh, yes, that white from deserves some space. Not a lot of alcohol. You just have a little bit of a TV in la spicy, ginger beer there and you’ve just supply here. So what do you think? The secret to a great cocktail as I’m asking for a friend, good ice. You’ve got to have some ice guys. You just can’t ports definite glass. You need ice to dilute. Do a little cooking. Make a call the what’s the difference between ice? I’m good. I girl. >> What your ice just be melting and there you have it. I just think it defies from the freezer. Know. >> Yeah, it’s been no. General. We want to pick solid dense about slowly. Look at Yahoo. >> Have a budget. >> I want to make sure you have good tense ice and that way. It’s a little slowly. You want to boil your water before you make ice cubes going to want to watch it. Tastes like the French. No water. No. I added my in my ice cube tray on alkaline water. Bottled water. Put that in your golf are teaching me. Haha. What Crystal Light mine site. Yeah. Yeah. There you go to Hawaii to hydrate and my gosh. Thank you so much, Stephanie. For these recipes and more go today dot com slash food. we’re making pistachio cake. Which is something my mom for me as a kid. It’s light. It’s refreshing. It’s perfect for spring. Take a look. >> It’s another edition of cooking with down big today there’s something delicious it was and is yeah, because we kicked over. So let’s just put some regular cake mix into the end. But at the statue putting just like Bill Bennett, we have 4 days to crack. And would some of the only one gun. This is called a Bundt pan. This man, you know, KU, you got to keep you busy. Well, the cake is finishing in the oven to make the frosting, OK, we’re going to use a package of dream with a really know what it is. Has that answer? Your question is our second pack of field. The seasonal peak soon. And that’s how you know, it’s good. We’re going to let this cool a little bit and then we’ll flip it over frosted. All right. So this is nice and cool. Now it’s the moment of truth in flipped over and see if it comes our way. >> I’ve been there with the recipes and more data com slash haha. morning on today, food we’re faking a tasty treat that all your peeps. >> I shared a lot like that cookbook, author and food. He in New York blogger Vallery Lomas is here to show us how to make up the con but camera perfect for any celebration this weekend. Her the recipes from her newest cookbook. Life is what you think it was morning. Good morning. Thanks for being here. Makes Sky. Okay. So you’re you’re making this bundt cake is really slow. Our a s first of all, what kind do we use and how when we scoop it, you know, strangely over school. Exactly. So we’re using all purpose flour. >> And so the way that you scoop so that you get the right measurement and it’s not too kicked in there. So you get a dense cake is you do what’s called scooping level side to stop light and love me. Maxwell. That was if you use too much flour, it will be debt. So I’m just using a straight edge to level and I’m using an angle spatula that you can use a better night. Okay. So we May 3 cups of I guess what. And so I’m also going to add some salt and baking powder K, but that some good could be. Haha, right. And what we’ve got are 3 cups of flour and our dry ingredients might well just with them together so that it will help the case come together more easily. Let got some softened butter and we’re going to add a cup and a half brown sugar. Okay. So with brown sugar, it’s like the office of the Cuban level. It’s the like >> PAC Packet and as you can get in the bigs at yes Brown sugar. I can do. Yes. Come yes. So yeah. All right. Perfect. You can go ahead and put that. >> Given the West. Haha, I love having help. Although with this cake, it’s so cool to come together so quickly. You don’t need the whole fam to help. Haha. Okay. You know for you, sir. So we’re going to go ahead and get this going. We’re going to cream or butter and sugar about one minute that I don’t know. It’s done with what he what are you looking for? Right? We’re looking front light and fluffy, OK? Well, that’s what you can go ahead and add or egg. Okay. 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, 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 okay. What’s the trick to adding the dry ingredients all at once turn off the mixer. So it does here. But yes, so we can go ahead and we need to at the rest of our but will ah, if only and we want her to have any left. So we’ve got on so from Louisiana, hives, and I’m just roughly chopped them because I like when you bite into the cake, you have like a nice clean front by exactly end because they’re toasted. You get that mom. Oh, yeah. That balances out the sweetness. Okay at this. So we’re adding are for cars and got are crushed. Hi has really moist golden raisins. Do want to help. Yeah, start mixing this. And yet you might get a little bit of elbow grease. But so this is like a real. This is a heavy bat. Yeah, I mean, not heavy, but yeah, it’s a cause into a pound cake and that’s okay with that. But can’t do much. Let’s just agree to and then make it at 3.25. Hour 15. Go ahead the moment and you can cut a slice men given and how is it? >> I mean, how Eilish it’s not what I expected because there are so many different ingredients and it’s Ocon been cake. But with everything else, the raisins. It’s just a lot going on here. It’s great. I love this. This review of years really surprised Houston and that is so moist in the middle of the year. If you have like it’s a big been taken. It is but it because it’s voice it will be good for days e U so much. We sure to check out her cookbook and for these recipes and more head to the day dot com slash >> Going to be good in your neck of the woods this weekend. Go ahead and check that picnic lunch after some about that. We have just the guy to help fill your picnic basket that have to be executive chef and owner of Big Beach in Brooklyn and soon. Also to be in Long Island City. And all right, Florida, this right of all. Congrats. I got excited to work for super excited to be back here that thank you, Lord for working on office. The health things out but try to get there. But we’ve got some beach snack to watch. Crunchy chicken wrap on the way to go. You can sell it. I love to get out and I know it’s a contentious but I also love grapes in my chicken hot. If you don’t don’t come in. I also love making with what is your chicken? Because it’s like, all right. Donna Tartt Cook, who doesn’t love, which is your ticket. It’s inexpensive. It’s everywhere. You really quickly just take some artistic chicken. Break it down into the press. The legs of Pfizer, which is the top of the meat. That does not have to be anything sort of fancy to chop it up into little chunks of pieces to yeah. And then for the legs and thighs to shred the meat. Really simple. Really easy. Save the bone because if you want to sue played with it, you can put since high water care to really here is all about you that you’re not super easy next to cut rates were going to give this little trick that this is the great hack. You can use of the church who made change here for me. I’m not sure if you go to. So you put 2 people, the rates between 2 to get to do a container to hold them in place and then you can just a raid slice. Take a look at you girl. But yeah, now I’m so impressed. Cut in half. Well, that doesn’t mean cut. Oh, that’s a high fiber that it’s chef. You’re hired. All right. So >> we’re mixing board take that. We’re just taking me the whole chicken. Everything we haven’t been able to simply an ace, of course, meant to that. We’re going to add just, you know, a handful of great for sure. Everyone in there. I got a little hot sauce. Whatever your favorite was. Yeah. So he’s on the roster. You don’t like the top-two spicy for you can leave it out to people. And there was some freshly chopped parsley about fresh lemon juice. I love bright citrus. The tickets out of his it kind of switch. That brings all of us together. Some top shallots. This can be sliced scallions and you don’t have to sell it. And again, some Christ chicken so contracts, we’ve got some smoke, a concept car to those great stuff that you’re going to put ships up in their work rate would forget he some chopped celery. So pretty much a standard that we love that saw cover, mix it all together. And then we’re going to slide on over here. Put it into our wraps. Now. These are great to enter. Wrap is a great thing to bring to the beach because of some container. He said yes, what’s already? It’s all mixed together. We just got tickets for full of it. That’s going to put it right in the center of a car. I’ve spent a trap here, but you guys want to make a right officer. Whole wheat grass fire in this is that this is the kicker. Guys will take some kettle. Come take a chance with a crutch about the rain on top. We’re just wrapping up to get that extra. It affect to the rap Matt and chicken stock up spring to the beach. All your good. Good to go. Okay. You pair that with your grandmother’s read smoky eggplant puree. It’s basically bought the gun used. One of the things that I grew up eating. I absolutely love it. You can make it put a little belly container. Put it the cooler. Bring it to the beach. Yes, he chipped tape to prevent the step in and do not see if any good beach put plant has set a salute to the end. What we’ve got and what’s better. That’s better than a Blondie bar. Hahaha, I think the funding bars to one of those beach. You can all right there on the streets. Many of the right now they’re just basically a white guy. We have a moderate Scott Tipton, White talking to and they’re really bring it all together or not. Let’s get some good teams. These enormous, by the way, how do you store the sandwich is? So we don’t really so the best way to do it, guys be ready to take the steps to point out the beach pre making without the chips and the winner. Brady opening back up with the tips is that you can get soggy or spam. Raymond, everybody, it’s great. I mean, that’s how much you get these recipes you can head to today dot com slash at that. >> This is so great and we are going on a picnic and I’m bringing a whole lot of delicious stuff. So I hope that you guys are showing up here at right now. Yeah, for sure. So I like to say sounds so good to bring a picnic and everything is bad with Bush to to be making a push at a pasta salad and you won’t believe how easy it is. So here what I’ve done is I have according to the package directions just boiled injury, 4 cups of pasta. You don’t want to do the whole box because I don’t want to dilute the push to end here. I have a plumber, Roma tomato. You’re going to dice about 5 of these super small and you can do it because they’re not as like to say the juices. Yeah, and I’m not a pretty but you can use any tomatoes that you have in your house. You do want to just drain some of the liquid out so that you don’t dilute the flavor. So here I have 5 of them. I’m gonna put this in. So, Dylan, why don’t you throw in the that’s just going to be red onion? Hasta because it is. So this is a protein PA said there’s you could do a better being or lentil based pasta. There’s so many varieties out that. But really if you want to stick with the Reagan, that’s minced garlic lets the credit. And yeah, how could a little bit of saw a little bit one after? Yeah, what? Except that they’ll be eating it also utilize their future lies. And this is a little bit of extra virgin olive oil on this signature. This is going to be in space and the more the better. So you can miss that. I mean, this intel and that both sonic than a garden. Yeah, I’m so sorry has really good hands. And you can mix this up, Dylan, and you could put in the option for either shaved Parmesan or some of these all. That’s around. Yeah, this is what it looks like. I mean, it happened in the fridge and all those waivers main got together and telling even the next day. Because Saturday. Yeah, yeah. And it’s light and it’s filled with fiber nutrition and protein to try to actually great pasta. Yes, yeah. That’s double. Sometimes. You know, when you cook the vegetables to get worried, they’re going to bland. How do you marinate them in the head? You know, with the ready. So this is one of my most favorite recent creations. It is a hearty veggie here with pesto. And so what I start with here, let’s let’s do the marinate. So this is just apple cider vinegar and you can also swap and champagnes and a good balsamic vinegar. Red wine vinegar. Now I’m putting in Italian seasoning jail. You throw in the salt and the pepper. Okay. And we whisk this up and while you whisking it, you’re going to pour in some extra virgin olive oil. So it will also cry. Yes. Now I have my vegetables of choice for the sandwich. We have eggplant audit shows Keeney Red onion. I was saying, yeah, well, yeah. Over there was no other. You mix this up. You lead Mary need. If you have the time for about 30 minutes, then you put it out on baking sheets in a single layer. Pop it in the oven at 400 and let us know what else to just 2025 minutes. Okay. Then you’re ready to build. So here we have a terrible southwest and I lay er on the roasted yianni caramelized eggplant. So this is also loaded with fiber and nutrition. These are bikini is he and I have read Peppa on China. He’s not going to and and then to take it over. The top guys has about this. What is that? Balsamic glaze? I’m somewhat surreal. Only if you want, you can keep it the gun. If you knew someone like me and then last but not least it’s there’s pesto in the name said is the best. Right? But it is a bad. Yeah. Haha to this over the top. You close your sandwich. You slice it up and guys know it was great. But this is George everything about. Yeah, I don’t like that sandwiches, but this is not he’s down to the what we had to make to eat it without you know what you just dig in and look at this. You put this on top a little slice it into about one inch thick slices. I got to go into his euros. The veggies. You don’t miss meet Biden has it all. Not good. Was really anybody wants to cut the carbs. Just ate it. Open space. Yeah. So we have. That’s why we’re so glad you’re back for these recipes and more head to today dot com. My gosh too. Someone started recipes there in French chef, owner of the Lost Kitchen Restaurant. Freedom Main the star of the Lost Kitchen on Magnolia Network. Tea Cookies. Dishes could be easier. Folks scanned the QR code. 2 were all the ingredients with a one-click, select add ingredients to cart and schedule a pickup or delivery. And clearly the table become quite the today show favorite. Pretty quick. Hey, it’s easy with fried chicken. I think because here’s the thing. The vote with fried chicken for a lot of folks. Pretty hot rules us. >> Looks amazing. So walk us through OK, the first up. So the secret to this, this is a final fried chicken, which is just a little bit of a different twist on things. So it starts with the bride and that’s the real secret. So, Brian, just going to add flavor is going to keep it juicy. So we just Brian, that’s overnight. It’s got some fennel seed. It’s got some black pepper, some pay leave some sugar. And then we cook it in the Bryan just to sort of cooking in the and you let it sit overnight and then you cook it just because you don’t want to get that raw fried chicken when you’re kind of moving along here. So it’s already Cooksey. Don’t freak out. So you’ve got this also a rough and ready to go over. And then all you have to do is dredge in fright. So, Craig, if you just want to add in, this is some ground fennel more little bit right in Aurora and that will make it nice and playlists just regular flour here, regular flour to and then we’re going to start to dredge. So use the whole chicken, use the whole chicken. So you can have your butcher break it down into about 8 to 10 pieces. And then you can just dredge it in the flour and the final a little bit of butter. So we just keep adding flavors, you can say. And then we go down to this mixture. And this is just ground corn flakes. I just broke them. And that’s why I wanted that. So there are some things. So crunchy. That’s the secret. And it’s really cheap corn flakes that’s really said she cheap cornflakes a little bit of cornstarch in a little bit of flour and that’s it. So it’s nice and dredged and then we can just drop it right in the fire. You don’t have a fire. You can put in a Dutch oven with 375 degrees. You make a really good point about not overcrowding. The fryer. You never want to overcrowd the fire because then you bring the temperature down and if you want crispy fried chicken, yeah, have to keep that temp up. So it comes out. Look at it. It’s perfect and then so good. It’s okay to be white was the lightest to so juicy and then hoping that I’m just sprinkling some of fennel pollen on top of that here. I mean, that’s the kicker. It’s so good. Her power. It is like a subtle little flavor throughout. What is it about the funnel and that you like so much? I just like that little extra flavor. It’s not just plain fried chicken little final and it takes kind of some rain. But then you add this other sauce and this makes it even more delicious. So I I love rhubarb. I’m crazy about love. So rhubarb. A little sugar. A little vinegar. And then we added some strawberries and the strawberry. Rhubarb. Sweet and sour. That goes with your friends and that’s what you top it with. That’s what you top it with. Haha. You can make it to shore. Okay. Good hours ago with your front yard and this is a lot to finish with a lemonade. So decision. Friday selection age of Thai basil lemonade. You just make a simple syrup throw and the Thai basil get the sauce Bahama you just put in there Thai basil lemonade. That’s what it is. This an and it’s delicious and it’s Azle rent. Yes, they do. >> This is ridiculous. This is on me. Other chicken is wow. So this is on the because watching this is on the menu. >> This is not on the menu, but maybe it should be on the much as a be on the a new phase 4, 8, >> Before we came on the air, you’ve got to open another restaurant. And yeah, they didn’t panic. And what was your response? No way. Haha. Just I think it’s fast and what you should know what? >> Because there’s there’s just no way one restaurant I feel like is enough. I feel like I’ve for showdown in requests. >> A year is only open for like 6 months. But what you said was I’m in it for the love. Not for the money. All. So that’s another reason we can taste the love. Yeah. First I think there is going to come that in the 3rd out to fight. You can all over getting something else probably to buy these ingredients and recipes and more from our sponsor. Walmart scan a QR code. We’ve been to the old fashion way today dot com slash today. People just so you know, today owns a commission from a purse is through our links. >> And test. My guy has the most. folks into the grass key one of the stars of the Emmy award-winning Netflix series Queer Eye. He’s also a self-taught cook it and New York Times best-selling author. His latest Cook book is called. Let’s Do Dinner and You surely one of his recipes. >> For pasta salad and who doesn’t love a good process. >> Yeah. For you. After all those staff. Yeah. So start was can you know how do you make this up? >> Marinate zucchini. Great way to sneak in those vegetables for those kids. It’s green just like the past. So what I do is I just cut it really nice and thin. You can use why peeler like that. You would use for potatoes. Just cut the slices. Really nice mandolin, wife. Why not add a little bit good. But just watch out for. Yeah. So fast track, you’ve got a bunch of here in a bowl and now we want to marinate these to kind of soften and mellow them out. A little came a little intense and crunchy. So lemon juice of a lemon zest for ingredient that comes with the lemon never wasted. It’s good in anything. Almost anything a little bit. All of oil, that simple, some salt. It’s going really some of the moisture and let this sit for about 20 to 25 minutes. So worth it. OK off the way because you’re busy making other. Okay. Wants is a key. Meredith. Let’s make sure we got the past past. Haha likes a bright pesto. I love a bright pastel. Nothing makes me more side. Will maybe a couple of things. Yeah, I get my dog is sick, but then like a brown passed. So what I like to do is actually, if you put your blender canister in the freezer, the blade will stay cold or you can Blanchard Basil leaves. But I don’t have time for that to that time. So traditionally pine nuts, we’re using all means that I roasted and then we’re going to put a clove of garlic or roast in the okay. I’m here for a lot of toast or not say got a toast to all of oil has hosted some saw now just keep going. And then you did that on purpose. Also to bet, okay. If we can figure it out, you know, whoa, stop. Let’s pretend that it’s perfectly. Yeah. And then Basil days a little by little. Yeah, why little? But if you add too much, it’s going over process base. You’re just going to keep on pulsing that. And then you have the Parma at the end. >> But it back on some of his young. >> I have some very salty pasta water here with foot fungus and all the action, salty like the ocean taste it. It’s going to flavor everything. Put us all to my water halted more than you think you would. A lot of the salt is just going to go and be drained. But you don’t want to drain this into the sink. You want to keep some of your pasta water. Okay. So you know, it’s like a year. Just do one more. Try to I’m like I’m ready. We have our pesto pasta sotry plop in and you should do while the pasta warm Walton ice and one that’s going help the Uvalde. I say it wasn’t. What is about this kind of pasta, the mix? Well with I can sit like kind of pesto. It’s like nice and creamy nuggets and all the nooks and crannies. Also chile, the flakes for a little bit of heat on the gas. And you may you can use whole wheat pasta. You can use dahmer’s possible. Make sure it would take just good. Actually, it will. And this can actually sit in the fridge nicely. You can bring us a like a nice little barbecue the globe. Hello. I would put that on a salad like to indicate that it is working on its own with a little bit. Have for is a great nice little one may stop that you can do was use the almonds instead of the pine nuts, senator, that’s still less expensive. I love almonds. Given the Costco, keep them in the freezer. And I feel like everyone has almonds at home. I’m sure that’s walnuts. You can skip the not altogether if you want. >> This is fantastic. It couldn’t be easier. Got in that bikini isn’t a good one. >> What would be a good eye? You’re you’re you’re classy guy. What would be a good wine to lose? >> A good wine. Maybe cause. It’s like summer. Like a nice little. Like a free. You leave. Maybe like a nice little. Pinot grigio. Nice bres. And this is amazing to me when that too. >> Thank you so much to this is great. He all day. What’s the name of the book again? And let’s to dinner. Let student by the way, there’s the ball. If you want this recipe, you can go to to get the recipe. Com slash food as always. We will be right back. And the front line favorite thanks. wrap up our cool for the summer series with a refreshing addition of super food Friday today nutritionist Joy Bauer has to treats to help you beat the heat. Joy, you’re looking lovely this morning. How are you? >> Thanks, guys. I’m going to woo your taste buds with 2 recipes that I think scream summer. And the first one is a summer cucumber salad with vibrant, fresh herbs. I hope you’re going to love this very easy to put together. So here I have 3 cucumbers and I’m going to show you quickly how a cut from there’s a lot of people don’t know how to get rid of the season and that this particular recipe. It’s important to do that. So and leaving the skin on for extra texture. So obviously I wash them and pat them dry and I’m going to slice right down the middle just like this. We’re going to take this step to show you 2 happes. Now most of the liquid is within the seeds. So I’m just any use a spoon. >> And super seeds right out. Yeah. To show you come to a vote like this. >> It’s very easy out. I love actually using these as boats and then stuffing them with things like chicken, salad, Russian salad. It’s really fun, but some skates. So now we’re just going to cut them into super thin half moons. And I would do this for all 3 of them and show you see what the pieces look like and the skin is at all. So just make sure you watch it. You get a little bit of extra 5 or you get a pop of color. But it keeps that yes. Now I have taken all 3 of them and I put them in a statement, pushed this over here. He’s 80 and is on the side. We love the and and so I put them all in a colander. And I think the colander on top of the ball because it will generate a little bit of liquid were going. I get rid of some of the liquid within the pieces of the cucumber and also and incorporate a little bit of salty goodness. So I added a quarter teaspoon of kosher salt. And we’re just going to let this sit for about 15 minutes. What the extra liquid in there, because I want to sell it to be Chris, OK? And we’re going we’re going to add more liquid with the marinade. But I think that what will happen is the liquid from the cucumbers would dilute that Fulton braver. Okay. Yeah. So now on for the for the other fixed. And so I have my bowl over here. He got in a dig at big shout out to my girlfriend’s like tech and crew. And so these are thinly sliced red onion. But you can also use a large shallot. So I dumped that right in. I’m adding 3 tablespoons of white white wine vinegar. But really you can use apple cider, vinegar, champagne vinegar. White House summit been under all the neighbors were okay and one teaspoon of honey and I let it sit for 10 minutes and this is going to give it that delicious. Sweet. Typically flavor. You know, it really brings it together. So we’ll get a make believe that this has sat for 10 minutes and I now take our cucumbers that have been should I add them right in the along with and this is a little bit of extra virgin olive oil on only using one and have tea tablespoons. That’s all you need a little bit of crushed red pepper because I like me and now for the fresh herbs. So this is where it becomes a vibrant party. Normally, I do like to give slots for dried herbs. But honestly, with this salad, you chest really need the fresh or anything. It’s just really is. Thank you. So this this is meant what I put in and now putting in some parsley. But honestly, it brings the any green or of you want. I love jail to. I tend to put a lot of dough on this as well. But this morning and just feeling in the air here, haha, a little bit of crossed. Asked him to the ground black pepper and which look at this because can mix this time. The show you that you see the red onion is really popping beautiful 8. >> It’s a stand. That looks absolutely delicious trip. But we don’t want to miss out on the strawberry lemonade. That looks just as you know. Yeah. Okay. So we’re totally switching direction. Every summer party. 8 frozen strawberry lemonade. >> It it is ridiculously easy. Here’s my beauty of the 7. So all you need to do is you take to heat things up of frozen strawberries and I would say frozen strawberries. Think that this is going to act as your ice. Okay. Okay. And 2 cups and and this version, by the way, is so much lower in sugar and calories and it’s packed with vitamin C compared to traditional version. Okay. This is a quarter cup. Your lemon juice and this is just on a 12 ounce can of a lemon flavored sparkling water. That’s right. And it gives it extra lemon cake food. Yeah, yes. And this is just a tablespoon of honey. And really if you wanted very tart, you can leave out the hunting. So I don’t because a lot of noise, but we would lend this up. Of course, for Al. There’s one more thing I just went and grabbed me is general. >> That’s there. And it is still blackouts. >> Tequila light, right? How? And so we would world this. Haha right in the blender. Only 20 seconds because you don’t want to over the period. We will get to enjoy it before we huge keeping cuts young people we go. We are just going to get some other. You’ve got some other. >> Production assistants there you want to bring in. >> You know, I say they’ve all they’ve all dissipating here. Showtime, come on down. Haha, so on. >> On Instagram, I’m also going to on the show had to make that each person that missed because we would like to warn we didn’t know which one we like better the Scott Berry. Yeah. Let’s just see. E here we come to. You know, not only is this for you. >> Thanks, joy for us. It’s all on today. Dot com slash that >> When I think of my mom’s cooking, I think love the it just brings back just feelings of one we are seeing with my mom also known as granny. >> So everybody know last time it was to something that makes you think of all. It’s something that out his Drummer’s Allen, this strawberry salad. So that. in the bomb. Understand that it can kill. I make that hard to hear the kind of water like this. Yes, it will be watery and you put it in the refrigerator for about a couple out. How are you bringing out of the refrigerator? Reagan, your start screen all over the top and for the other half of your take on and then for the next the red ink, you see it. It really is. And some of the issues I I think we can taste of the ladder now. I thank you. Scott Brown sugar. Yeah, I got it from you. Just use. What you have is you can always and that’s what makes it. So I’m just saying thank you. And a mom see details. So they say what makes them so good? She cooked for more. Haha. so important time. I think we’re making dessert moment too on Sunday this morning. We’ll help you celebrate the special women in your life. With the perfect brunch menu. Enjoying the honors today Todayshow first timer to Elkhart. She’s a mom of 2 young boys out from outside Seattle. She creates simple foods and make people happy. She’s out with a new cookbook. It’s called You were always there. Danielle, welcome to today. He says it looks like a cookbook because it’s part Cook book part memoir Us it. Is it such a special book? It’s a collection of essays and I think oftentimes, especially as women, we think you can lose yourself to hard times in life to motherhood, to career failures. But I really truly believe you can never lose who God made you. And so this is we’ve had some crazy stuff. You know, week lost the restaurant. We would bankrupt. The talks are marital struggles. My husband, we made it 15 years later. Beautiful kids and life is really in the moment. And so I did. The essays are great. It’s really just my heart and some recipes. And they’re so yeah to serve up heart. He’s like it’s my whole life. I have to say I looked at the end. I went to the back of a case have this and that’s a beautiful brunch. How to do it. This is going to start is going make some honey butter biscuits. OK? Like you can’t make the best that you can make a biscuit. Okay. Yeah. So chop up that better when the Cuban right? You. But you know what? Even slices are fine. I was not fussy or precious with food. So you can do whatever works for you, OK, great. Go ahead and put that in there. Yeah. And then we’re going to pretend that people sit. Yeah. What over here? The special part of the honey butter. We’ve got some little some funny be okay. Yeah. It’s going into our heavy cream. OK, guys, like and I hear the little like, yeah, my gosh. This deliciously from it is so special for mom. And I mean, I don’t want you guys, but I’m a brunch on Mother’s Day. Haha, you just do what you got to do. So we’re going to go ahead and continue to its like Sunday morning or should you did the day the head-to-head make them Sunday morning. If you’re ambitious, you can do the day before. You can do it right now is to come in the freezer. The dough. Yeah. All right. Yeah. I’m just pretending that temperatures are also going to attend. This is fully with fully next. Just make them all up together. What is this? This is our leavening. See that baking powder quite a bit because union insurance policy and then you need a little salt. Every All-Big could see some salt their every move on line yet. And now we’ve got our shaggy dough with shaggy jab. You do when you’re making something. It’s not supposed to be altogether. A lot of times people think like I said, it’s all perfect like they do for love. The shaggy that. So we’re going to like pretend you have to touch and OK, pretty stuff on. I know, you know, are you going to form in and make it look smooth? Yes, yes, yes. Hand this to their hands. OK, with plastic wrap to OK? So we’re just pretending removing online. So this is the cool part. This is surgery for him into a little envelope. So Casey school, but I never debates or so. So you’re in a full them over like an envelope. We do this 3 times and is setting in the fridge each time. Yes, but if you are not wanting to do this, yes to a drop us get okay. Put him into a little add a little bit more cream and drop them on your pan. Okay. And then moving you horrific. Starting to talk. Okay. Now we’re going to assemble our Gordie Howe and make sure that I guess the yeah. Baking a cake. 20 minutes. 100 degrees. That’s perfect. So much damage. So now we’ve got spicy mayo? Everybody’s the chief ever, jack. That’s Fiat. 5 cheese. I like that pepper team coverage of both sides. OK, of course, boom, boom, bam. And then in those little bacon to your making that happen. I like he did a Friday. Yeah. I got to have a running. Dhabi has yet be still. I really haven’t done that through the last out. And if you’re getting really fancy, you can feel like a lemon juice on there. I love that. Okay. Look, sputum. Oh, so pretty and yeah, yeah. Amazing. Moving to the good news is it’s for Strawberry Shortcake. It says everything. Okay. And this is so good for Mother’s Day brunch. Okay. So first thing we’re going to be lemon juice and he scored just little berries. Is every season. Not moving a little quicker. So we got a little pinch of salt. Like I said, you knew everything. Yeah. Get around sugar. You’re going to serve that. Okay. And I’m in a moment here to the assembly portion and what you’re doing in there is your master eating the berries, all the juices now and then you have to have a little lemon juice because it wakes him up Masur. And there’s your Big $10 from the all about. Oh, my gosh, it’s crammed fresh with few sour cream. I mean, we’re always looking for the ways you can make it affordable and wonderful. But I mean, if you can find from fresh new. All right, Daniel, thank you. So so slash food. You love it. Yes, okay. This Sunday is the one day moms are supposed to get a break. So why not go all out and get into something extra sweet can take part of our young and here to show us how it’s done. Flower Shop founder who created the wildly popular Rainbow explosion. Cake, Amira case. This cake everyone loves. So you’re about to take it to the next level. And and Mother’s Day is a little bit different for you this year. I SA baby on the way their baby at home watching. Very excited. Haha, if your life and this well, but pretty pretty nice. It’s been it’s been such a crazy week. And now I’m just so excited to celebrate moms. With all the sugar and sweet. Alright, shutting out. Show us what yet? Just to stake. Take us from the beginning. Yeah. So I just want a pancake mix that is called birth date next. And has sprinkles and everything. And so it just made me feel like what a better way to make breakfast for mom. Then wait a sundae bar, right? So you can have so many different toppings and what I do, you get all the rest of the but I just mix all my dry ingredients. Give a sugar. I saw your baking powder and make sure to whisk that. Also the flower just pick is flour to the pan cake mix would already have done. All right. Yeah. What you that. Your wet next here. Yeah. I know you always have to separate your wet. I mean, yeah, what happened? You want to get sort of a clump of, you know, baking powder. And, you know, I want to buy that. You want to make sure mixing those very well. Then you always want room temperature, AG’s and well for me. And then your melted butter. We mix of them all the way that radius to get to a full house is like better than those latte arts. Right word. Haha. Just with that up with that. Yeah. Health that, OK? Then we’ll do some TV magic that look with Stephanie West step, mix them together. And I do here is like I’m gonna go a little crazy. But you can do whatever toppings you like the Eagles on. Yeah, obviously you can always go for a sprinkle. Of course that you’re doing. I’m going to pop this on here. Yeah. That’s a perfect. Was going to see Bubbles law. Yeah. Your buddy. That’s what that’s about 2 minutes and I do it. But yeah, do it. You have to Tahoe that made the desserts for the Met Gala this week Halas. So we had everyone got this gold painted. It’s a chocolate cove with most inside and chocolate cake. And I just wanted to sort of give a nod to how it down as were invented for tea time in the gilded age so that it was, didn’t you? I yeah, here, OK? So we’ve got our pancakes. What now? What now? Oh, my gosh. So many things you can top it with. Yes, they’re 7 and has red crane. But of course, I like to talk with ice, creating my favorite thing. Get it clear, ice hockey, my on. And by the way, if you think that that that I was just frozen and you can have it for breakfast and syrup on top of that, I’m kind of like al-fahim mothers. You know what, my yeah, I I don’t know when we decided that mothers needed to be adults. 24 7, but I want to be celebrated with a yes to her mom. I hear stuff. So you go. That’s yours. And we just launched ice cream literally. Today we have ice cream cakes and ice cream sandwich as a whole after this. All right. Go ahead and take so yeah and side of the sky. But this one I can I cut it with this. Is this happening? My oh, my God. It was that way. You can see here is what it looked like right here. I advocate for just my favorite favorite. This is not your mama’s budgie the well. This is so delicious. Get these recipes go to today. Dot com slash for that early with French ideas that are sure to make mom smile. Here to show us one of our favorite moms and friends today. Nutritionist Joy Bauer is also a dancer. We did not realize while you could hot last night. >> Oh my God. You guys. That was hilarious. I had no idea. At first the team with Cape May and was going to send it over to next an ally. But I have to say we have a lot of fun in this kitchen cooking dance parties. >> Haha. Why it’s so important to bring happy into your home with everything going on. So only you could make waffles, that are healthy with carrots and zucchini. So tell us how that was possible. >> So we have to really sort of delightful and unique recipes for Mother’s Day. And like you said, the first is a carrot zucchini waffle. And so the first thing I did was I used a box grater and I graded a couple of Paris and some zucchini. And you could see using the largest haul of that box grater. And so the carrots are straightforward. But when it comes to the zucchini, because you can you generate a lot of water and matching you grate them. You just want to squeeze on either with a kitchen towel or a paper towel and just get out as much of the liquid as you can. You don’t have to go crazy. And then I added into Michael and you can see all the beautiful shreds over here with 2 eggs and here and using some fresh herbs. Anything you have in the garden or that you have on at the local grocery store, this would be a tiny do want to use fresh herbs because the birds are kind of the start of the show along with his the king and the carrots. And I do have a new powder, salt and some pepper. And the last ingredient is whole wheat flour. And there’s just a little bit about 3 quarters of a cup because really the entire base is going to be the vegetables and you stir this up. And I I should also mention that you can use a gluten free flour or you could use a chick pea flower or flower. The only flower I found that didn’t work with almond flour because it’s. >> I think because its top story, what does it taste like? A real waffle, even though because it looks like vegetables, but how do you hide that? It’s really a vegetables sort of. >> Chelle, this waffle tastes so delicious. What I’m going and now show you that. I do very quickly. I have my waffle iron. He did that and you’re going to put about a heap things, quarter cop in each of the compartments. And then you closer Todd and you’re going to cook it for about 15 minutes because it’s it’s a vegetable batter and not a traditional flour batter. It’s going to take a longer to cook and show you the finished product. Mom is going to love this. A taste like a waffle, but it’s got all these beautiful inclusions. It’s sort of like nutrition confetti with all the colors and the clothes she had on that this over here and it does look and feel like a lot. I’m going to show you this big one right out of here. It makes about 10 of the waffle peace as we see that it looks beautiful and just to level it up a little bit more instead of plain maple syrup. And you can also topped with yogurt. I added a squirt of so rachna so that, you know, I was going to get so we and spicy. I mean, >> it checks all the boxes. I thought it was so modest that although it’s a vegetable waffle, I trust that it’s delicious because of who she is a combined being. Yeah, I want to what what’s the most that we call? So what is that? >> We are doing the spin on says and we’re calling it a mom most and I want to make it extra special. So we’re going to create a mango strawberry sorbet most. And that’s quite is just 2 ingredients. And there’s no added sugar. So I’d starting with this is one half cups of frozen mango that I got at the grocery store. And this is just the heaping cup of frozen strawberries. You put it into the blender with half a cup of champagne and you create no sugar added sort day and I’m going to show you what this looks like. Look as nice and thick. It is good to see this. I do. If anybody wants to make a b**** free version, it’s so simple to just swap in a flavored sparkling water or you could use route use as well. And then you add it to your flute looks and you top it off with some some champagne. And guys, as the sorbo Nelson mingles with this as the storm, Danielle, some angles with the champagne, it becomes more delicious. And it’s sort of like an adult slushy. I mean, there is there and adding a little bit of it. You can also taught some mint end to the blender. If you want to sort of gussie up the flavor, if you have foodies that your servant, but it is really special and you could do the same thing with different for the company sons as well. But I just want to say cheers. Sure, the healthy lead to a Mother’s Day. >> Not she’s such a good guy stage or yeah. Yeah. And I’m I’m excited for that. My most. And for these recipes hatches today dot com slash food. Welcome back this morning on today, food we’re getting ready for Mother’s Day. >> It’s coming up on Sunday. In case you forgot and what better way to say. I love you with a dessert. That is. >> That’s right. And who better to help us? Then? One of our absolute hero chef Christina Tosi, owner of the wildly popular Durham or Help Bar where I have spent so much money. Hey, good morning. Good morning. How are you all good. How come and go? And you just but everyone started baking during, you know, the pandemic in quarantine. Re like yeah. To let the 100%. It’s like the super power that I know and dessert can wield my entire life. And not only that, people are just at home ordering more desert indulging more because it makes us feel joyful. Well, there’s a lot I know you’re going to make some stuff for Mother’s Day, but we want to say congrats to you, girl. Little Frankie, you’re a mom. A house was gay. I mean, it is. >> If you tense right now, but it’s also super joyful, which is like no different. Been running a business building caught fire, figuring it out one day at a time. >> I know that mean and what are we making this morning? Mist C? >> Okay. So at the far right now we’re all about strawberry shortcake, energy wind out of the layer cake form cake truffle for can get it on a par star dot com and my favorite creation that we’ve come up with this. Here is the strawberry shortcake snap. It’s like a cookie but more than a cookie, it makes you sort of want to do this. Hand is super simple to make it home or will ship it. He whatever you want. Oh, yeah. So are you ready for? So it starts with just a super simple caramelize shortbread cookie. You take some chewy caramel. You dollop it down on. That could be. This is all about like layering, flavors and goodness. Thank you. Take star bought sure cred or whatever it is and you crumble it down. And on top of that caramel pushing it into place. So layers of flavor and texture and personality. Then you write this my favorite part. You dunk it. So you take the cookie. You don’t get into some melted white chocolate sauce and then you really bring your imagination >> out. Oh my gosh. Oh yeah. That’s why I wish we were together. >> And you take it and you can top it with 3 strides. Strawberries. Strawberry drink mix. >> Haha p. How did you really never stops? And then >> you let it sat. You break it open and it looks like all of that law. >> Wore on. You said it in the fridge. You just leave it out. >> You can’t leave it out temperature honestly, I love eating out of the fridge or frozen. Could you get all the different textures from it? But it is one of my favorite things that I’m jamming on as a new mom for Mother’s Day and really all through the spring season upright strawberries, those caramel notes that boundary nature of the shortcake, the fluffy with cream. I’m all about. >> Christina, I order that now get it in time for Mother’s Day from you. >> 100%. The cut-off technically is tomorrow to got to go to a park will ship with a layer cake, truffles, whatever it is. Yeah, but we’ve got you were shot. >> Hank, you for making red today dot com slash food from what? Mother’s Day series. We’ve been sharing some of our favorite recipes from our our moms kitchens, full disclosure. When we were recording these, I couldn’t actually get home to cook because I was I was busy. This you’re busy. You’re interviewing the president of the United States. I was in a different job. And when that man near the White House kitchen, but that little brother, they my little brother, he stepped in to help my mom Cook one of our favorites. >> Yeah, he’s missed a business it out for this one up to even me critics say was made is is that when you was 6, 7, >> To tell you, they’re going to let that a package of instead banana cream. This is a secret, miss it for a little bit. Rich, a stuffed suit if the U.S. leader case was that this is the extract was in the polls. I’m jumping ahead. >> Apple just rapidly and that something about it. so that it has to be rather dry, which can be. >> It just to do something else to get it. >> 104, 4, 4, to make sure it’s the mission of the U.S.. Quickly. >> A few family to where you can that loophole and all of this go. This is great. >> SARS, the shot that last week. Know what? No, once in a cup. >> What family, though, that while, you know, brother is interviewing the president, they hold it down for 3rd hour today. >> It was there that I think, you know, you have to stop calling him your little brother. I probably should. 66. I was going to say always my little brother. I love it because I’d still give a knuckle sandwich. Haha, thank. Thank you, Ryan, have you go astray? By the way, you can find all about Mother’s Day recipes at today dot com slash food >> With over 750,000 subscribers, Stephanie and Cloud Ramos. Our online hit to their cooking up recipes in the kitchen or on the road, reviewing the best food in Texas fans. >> Cannot wait to see what the Ramos sisters are up to. That’s right. And we can’t wait to get a look at the festivities are cooking up for us this morning. Stephanie and cloud. Good morning to you. Happy Cinco de Mayo and what are you cooking up for us today? >> Good morning. Good morning. Today will be cooking some a skirt steak tacos for you. And we’re going to get started with a big, big full. You’re going to want to we can get some good married going. You’re going to need some lemon juice. Yeah, oil, you’ve been nice. And once the mayor Boy Scouts and we have plenty of spices are going to satisfy just about everybody. We have some ground, cumin paprika. We left some people. Make sure you get it all in the Baja. Okay. This is our marinades. Yes. And we’re going to add some black pepper for those of you that like sugar. You’re going to love this and some ground, ginger. We’re also going to be using some a chicken, but we but you can use whatever you’re comfortable for us to pay something like that with her make said around, just like human did make a difference and that you can what you’re grilling outside, I have for the fate of the flavor is going to pull through whether you’re grilling outside or in your all, this is just going to be mad and how to go ahead and take that. You’re going to be excited about this, OK? You can do one hour or overnight for best flavor. So either way, the flavor close to the seasonings can a toll on coming for 30 minutes. A day works just fine. Haha. I love. It’s true. >> I love they use and skirt steak. It’s one of my favorites. But my question is, do you cut all the fat up the skirt steak or do you leave it on? >> You know, I’m very lucky where I purchased my skirt steak. They tend to cut most of the fat off and just leave a little bit to give that flavor that you need to keep it nice and juicy. So make sure you turn some of that up. That’s a good question during winter. Keep the fact, you know, we’ve got extra how we do tend to so go ahead and call your skirt steak and cloudy. Want to take over that love league really have their All right. I’m going to you know, some if you want to. All right. Well, let’s go over and over >> engaged in your full smell that are Roman is it’s a little feisty. Go ahead and give it a little fact that this is very mild. How were you mild flavor? How long we’re going to cook that states. It’s going to find out what you like. But today we’re going to work for about 3 to 4 minutes on the site. But only for one. Find the fun. I 50 send their case. So love this. Tricky for gold. Here we have something really fresh lease 83 days. You can see the post right here. We have a real for you. Are you doing fine right here to haha. waiting for you right here. Go ahead of time. You said so you’re going to go normally 5. A corn on this. >> Thing of beauty, ladies, thank you so much. Ramos sisters, talk to you more at today. Dot com slash food. One way to teach kids about the importance of traditions and culture is through family recipes. And that’s exactly what our friend Mark set by the lead is doing in her debut children. >> Much of what is called go see 9, though, on Cook’s time. His recipes yesterday should make one of those recipes in the book. Marcelo, we’re so happy to have you in person. You’re welcome. And yeah, it’s really a book for your daughters. That right. >> Is he always used to make me read cookbook, cookbooks the current night, but she’s not in school yet. Which means we only speak Spanish at home with the kid. Yeah, they go to school. So I would be translating in real time. It was like I need to write a book for her that’s written in English, Spanish and the incredible here we are starting with some throughout. So yeah, it’s been a Carrot Month which is kind of weird because I celebrate Hispanic heritage like every day. I yeah. Haha. Absolutely so about that. And this was about all those little tips, right? So this is a role that that keep those and people usually don’t know. Like the simple tips. Like if you warm about the the it’s much easier for you to roll it out without it breaking so you can make that makes sense, right? It is so easy. And then just shredded chicken shredded chicken. You can get from the rotisserie on the market. If you’re on a boil it. Yeah. Who don’t need to put anything on it to make it stick. You just kind of you don’t end up with about this is if you’re not an experienced float that maker like the woman in Mexico, they don’t need to do to to think think they figured out. That knows how they make it stick that right. But if you’re not a professional about the me too, using it, you can fry the toothpaste. Absolutely. You can track the yeah. That’s a really hot oil. But there you go. And you just leave that in there for a couple of minutes and it will take him out. So we do for your Sunday. Yeah. Can you air fried flout does absolutely 100%. So my idea would be you brush it with a little bit of oil thrown in the air fryer and that’s it. I’m going to try to what you can. I’ll tell you what you can do. You can bake or air fry tortilla chips, but we’ll get to that so that we make the rest. So another thing about the book is introducing folks in kids to like the traditional stuff, but not too spicy up because that’s how such on that because they have the colors of the flag. You’ve got some tomatoes that are seeded some onion. See lot, though, for sure annual. And you can imagine like to do the jalapenos without seniors without the see the spice is actually in the vein. Not so much the cso you take out the bank. And if you don’t like spicy to a little sprinkle happen, my mom’s trick oil in that sense or and yeah, an and lemon pepper and that’s it. And you’ve got your beautiful sight to the and then to address another great one for my mom. Always stress to let a little oil. A little vinegar brings out all of the flavor and then you just dress it and then go Mexican with like a big, huge. You know what? I love the whole thing. You’ve got some beautiful ones here. Haha addressing what you out on top, right? That cheese? Yes. So dress lettuce like that’s one of the things I teach in my cooking class. Always stressed the lettuce in these Mexican. On though he throws a little cheese and Mexican. Good enough? Because why not? Because it’s so delicious. Come on over. Bring you out that day to show brunch in. Yummy. Okay. You have like a like a heart attack because we thank the chips are Taha. Here’s the thing. Could be up to their awesome. But if you bake them, you might be like in little more willing to put them on the here’s what’s great about this recipe like you brush them with oil. And I think yes, it’s our morning coffee. Haha, how you cut it up. You can kind of the stars. You can you much like that show you so much fun. I do it for Christmas and Christmas states and make that that the the to Christmas hats by sure. But not anything you want. I’m using to the line had our little bit of time, a little bit of roads and that’s the thing about homemade chips. You can season them with whatever you want to sell simple. So that brush with oil season and then you put in the oven 3 55th 20 minutes the other night. And Chris, you want to make sure their drive out. Nobody likes it. But it’s you know, you’re going to get a little block. The simplest thing in the world. All of these recipes come from my mom, which is what’s so special about the book. The secret ingredient Lacoste is distilled white vinegar. What? That’s what you guys are eating and you’re like, OK, I what I have heard that it’s it’s how my mom used to make it when I was a kid and la and long time to get and then you just massive and salt. And that is that for all you need for GA one truck now. Yeah. But when it comes to have made tahu, sir, we can. You can find my these men go. Yeah. I think around across Mexico like people are getting it affects us. But for me, welcome one. It is just this with some big ships that are seasoned and that’s it. Asians so good. We love the shark. Try show. If you want these recipes, all you have to do is go to dot com slash food and Marcella. Everybody. Check out our buck at if your children cookbook. It’s for all of our kids at today. Dot com slash bucks. Last time she was on member her daughter and it could bring a Barbie. Ah, ha. >> Several we say here is back site. You know what the guy they just said. Let’s let the rain stop. It’s time for some Texas food. What do you have? >> There is set to good food in Texas. It smells amazing. And here with Matt Lauer E and Corey Cook, the owners of L Jays barbecue. It’s where all >> all the locals go. I told one that she was like what you get to eat this barbecue morning, guys. They stood out here in the rain and they protected the beast. Haha. Yes, ma’am. All right. So we’re going to make one of my favorite Texas dishes, which is queso, but you’ll have a little extra spin on it. >> Exactly what its Texas. So it puts a brisket on it. Why not a case to show us what we do, what you put in your case and we’ve got a 2 cheese queso. It’s white American of pepper jack cheese at a little bit of half and half and some cream of chicken. This to keep it that and it takes about an hour and a half or tall meltdown properly and then we’ll chop up. Some be heard on top. Okay. Wow. >> And wrong. I mean, yeah. We all must know that. I like hey, so because and with a little bit brisk it on top delicious. We heard you guys have a really famous sandwich in your restaurant. >> Tell me about it. Yeah. We called the big dog. Just sausage risk loaded up with pickles and onions. All the other regulars know to get it so good. Make that real quick. So if you’re special sauce is mustard, you told us that earlier in the show. Welcome to bind the combine, the the road to the brisket yet within months it on there. It’s a common trick. A lot of guys use it worked really well and has a little bit of flavor to it. Bizarre. Jalapeno cheese sausage with jalapeno cheese sausage. It’s the best 1, 0, my gosh. You had me at this pickles and civilians on their Corey. >> Wow. You’re good to go. That is amazing. That that really is a big dog. That’s where I’m so what is your favorite part of your restaurant? I see some banana pudding. Some cobbler, some mac and cheese. Collard greens it. >> I mean, guys, so the meat, my favorite kind of in charge of that. But everything is delicious. We everything from a to restaurant except the bread and tortillas. Everybody else is going home and get is homemade. But we just we were we like it. Also we try to put our best of everything we make. >> Well, I’m going to try to get it right. The big dogs right here. But I’m kind of scared about what this is going to look like. I’m back. I might have to try it when we go to commercial break and people are out, but we’re going to get a tree cut for you and then that way, you know, you get a little sample. Everything that we got here for you. I have to say I’ve already tried it this mac and cheese Hoda yet give it. How is it too? It had been right to oh my God. I want that. Never had anything like that. Can you cook that stuff? If you do have a smoker, what he supposed to feel? The smoker? Yes. So what are you guys holding wants to know when you don’t have a smoker? How do you cook these meats? >> It’s tough. But your best bet would maybe try to trade him to tropical grill my work at it and I’m not like to play. >> And some of the Weber kettle girls and stuff to, you know, use offset smoker, which is nothing but smoke. There’s no direct he’d ever going on the view. And yeah, so you know, the brisket. So we have here today. They smoke for about 12 hours and it. >> They’re delicious. And by the way, this banana pudding. Really good. Hold on. Bringing back some food start-up accent. grandbaby Cakes. Also the author of Every Day Grand which oh, by the way, is available for preorder as we speak. Your it. Johnson is here to share her spin on a classic in easy week night dish the CAS role and to cook along with us. All you have to do IS scan that QR code to order the ingredients. With just one click, you select add ingredients to cart the new schedule, a pickup or delivery. It’s that easy almost as easy as making a dish itself. >> Yet will come back and you’re going to help me. I’m good morning. So Turkey, a chip Castle rock. >> Could not be easy. Looking. Good news here. Is that in all of you can even do this, OK, Gov. I know you can be cooking challenge that we’re going to do this together. So to start, I’m going to show you how we going to dice up these like Bell Pat, OK, you’re going to get these trips, just kind of get them together really easily. And then just go down to create like the small little dicey, right? Really easy. Just gather out. And that’s all I can do that just yet. You can do that. You can do that. You’re not ready. So we’re going to start on army. Makes sure I’ve got some ground be here going at this to some olive oil or that night to vote. And I assume you could easily stop that out with Turkey. And yet you can even gradually even ground shaking. Yeah, whatever. You’ve got a fine and I’m getting at in our bell pepper here. And then can you add in that dies onion and garlic for me. So that’s yeah. You got to start cooking the down. You’re going around it. How much growth is it? I mean, I love garlic right at a dinner. Add as much as you want in there. And then this is when we get into the flavors like we’re going to and into sauces. So if you have talked to today tonight, of course, yes, some leftover saw fit add in the red and the green that’s going to vote and will play right here on the one’s that tax year or so years. Yeah, I was on the right and we’re going to add in this ASA and then we’re going to add in some back season. So just or ball tossed or bought it in the little smack it and just top it all together with some chicken stuffed chicken. So what’s the word out? It’s very good. Oh, my gosh. So you’re going to cook this together. This is our slot. He yeah, looks really good. You’re going to let that kind of thicking up into this and then we’re going to start adding in our additional tax year. We’ve got some cream of mushroom it and well, I know and make it real grieving every everything you read into everything and now everything. What into everything that makes everything so much better. What do you like it so much with so and so creamy. It has so much richness along with like the sour cream and that it will make that texture celebrate. Yeah. And I love anything with mushroom to. We’re going to add in some black being. Okay. Grab that. Add that in and of course, the sour cream. I was talking about throw that into for that extra richness in that tank and then we’re going to be yet get that in. There are going to start that together. Cool. And then this is when you get the kids involved or you can get rid of like your morning aggression. I’m going to I’ll just go. Oh, yeah, I get that. It’s like I’m thinking that over, right? Yeah. This goes in. The pan goes in and you can go to and then you just start building and this is where we get into our casseroles. Almost like a lasagna. You’re going to just layer it up. Where is $3 or whatever? Yeah, yeah. You can do that 3. No one’s read Fredo, Lehman High. You know, high in the air. Like whatever you love, like you can really adapted to make this into whatever you like. Layered it. Yeah, I like you bake it off and you get all those taking to get that crime. Would you go along and make it about 30 minutes and then you’re going to at some cheese on top. Don’t add the cheese at the beginning and put the foil over it because it will stay at to do it to the boil lot. And then just add that she’s and then let it get. And then it comes out his new cookbook. Oh, my gosh, it’s called everyday Grand. Yeah. It’s all about just loving and enjoying every single moment of life. Like I wanted to just make a buck that just not everyone happy, right? Finding so much joy. And just beyond this holiday, it’s like you got a good hair day, celebrate bank out in New York that I was so grateful to him. And I mean, like, hey, you change the tire celebrates. Good year for that. I was yes, she loved it. So good. >> There are a few things that bring life so much. Joy as tacos and margaritas were in my case. A mocktail great ideas for celebrating Cinco de Mayo this weekend. >> Author of the New Cookbook called Fiestas Are set up by and the lead for with Mining. Thank you. Marcellus Okuno pressure. We’re going to cook with my mom and her only recipe. >> I just talk us. Listen. I know it’s going to put the first lady today. I did know this was here from Mexico. Yeah. No one ever celebrated Cinco de Mayo. Haha, it’s like I’m on a tour breaking telling people that we don’t X’s. We really what making. Let’s start with the this is a vegetarian tacos. And I want to do that. I’m a vegetarian food and my kids love it as well. And this is a kid’s favorite. So anything that is that kids get excited about. I get excited. Haha. Basically we’re making a vessel, a tortilla add of zucchini. So you’re just going to take that. She’s been doing their money into it. Super important that you ringing out. You have to get rid of all the moisture. Otherwise it’s just super soggy and turn in that or to ready for say yes, and to not what’s going to bind it together. And just some seasonings garlic Patterson Packer, you connect to pull a powder. I’m a little bit of red, whatever spicy favor you can add the and the kids go for that. The kids go for that or TM made out of a key meeting, really, I think adding the seasonings and make it make it nice and savory enough yet she’s in the filling Russians and anything that they like. Chicken shredded chicken. They love that. So the kids go for it. What about Meredith era when you don’t like it, just please protect. Thank you. So you take a scoop of this super easy and then you’re just going to gently patted out. We have one here. Maybe you can use a little bit more. You can get many for the kids. They would love that, too. Yeah, it’s heading out. You bake it 3.50, for about 20 minutes and you’re set. It’s Monday and you can check if there’s something that families like I need to meet even though it’s a Friday. Yeah. So you’ve got to do is garlic a little bit of chilly pattern. I favorite Chipotle if you don’t have any powders, Jessica Spice grinder, which dried chile in there and it’s a great solution for getting great. Yeah, sweet potatoes to have like that kind of meaty texture they do right there. They are very filling, right? So that’s a great part of your dinner. So all we’ve got all the accouterments here for the traditional talk. Oh, I love that. He’s cooking when here. Excited. By the way, my mom likes vegetarian food to feel. I think you’ll love this. If you if you if you choose it feels like you pay was not perfect recipe for her. Okay. So that you take this sweet potatoes and we mix that with a little bit of can’t we just add those here? We know how that well to looks like a lot. But it’s going to end up getting well to the season to taste with salt pepper at more of the 2, if you like what I love to, if if the talk of bar, yes, so fun for kids to make their caucus park that day there the season. What are we why and how we’re going to last? You know, we also want to take a case that if you like that, it’s mind you want some sure. Thanks. Well, the have a little bit. I’m a little nervous. Wonderful, wonderful. Not like that. Food. Wrap it up for lunch that don’t zoom in on that. Let’s go back to your mom from hold your point. I will make you think you’re not good. Very good. We’ll put that over here. And I walked out, yes, dragon fruit at the tyabb group for them to find out what is going to bridge every day of my life. Super simple. And you can always put these open and you’re on if you’re going to get whiter this beautiful, if you should call crime. So it’s kind of like you hope you get this color that makes a beautiful day. Yeah. Beat that. Yeah. Or the dragon fruit. A little bit of soda. Want to add that the a little bit of fresh lemon or lime juice. Either one will work when you sugar about a cop, a company now and those are virgins. But this will be great with either tequila or a light. Rob would be great. So you just blend this cop. >> Okay. Militias Marcella yet again. Thank you so much. And you were excellent. Thank you. So to make these recipes at home, check out today dot com slash food and to get Marcellus but go today dot com slash act. >> One of my favorite days of the year. Although up to bat it lands on a Tuesday after a well where there’s a new recipe going viral. But let’s give it a try. Okay. So we’re going to try a case in the blender. Yeah. What do you do? What’s the that’s the blunder? But some things in there. You put one half cup sugar. That’s a lot of what? No, thank you. Some things and they’re already okay. Just sugar. Water. Tequila at wailua. It’s already in there. That’s the sugar water sugar, white sugar. I think you should put agave but it was not my cup of tequila. Okay. To your tasty. You put a little contrast K 2 cups of what we have done. Haha. Yeah. That’s a lot of yeah. No. That’s for the drinks. Okay. That seems good. And then put in the lines. Good that it salt salt. The show for the rest. It’s all for the rest of I pinch of salt. Just a punch. You know what? You have? Very true. Haha. Okay. Just a pinch. Okay. Just a bit. I’m going to be great. I don’t. Which we put the ice. No, no, no. What do the Green Smoothie Rings movie, right? You’re ready for it. Okay. Now we wait for a new report over the strain or whenever this trainer is the best recipe we’ve ever made. What do you want the fight? I think you just getting the fields out peels out telling you in your ear pausing because I’m not s peace. We hear you want to try it. I have something very soothing about watching it. Strain this, Tara. Yeah, all right. I want to drink. I think I don’t want to drink that one. You know what? I think this would be good for you. What is your he to rest? Great for your Mohit. A recipe 100? This one because I made it. Let’s see how it tastes. It’s too sweet for me. I love sweet. We’re going to be into it. Then it’s also a little strong. Try this one. Here is a strong that’s much better. What what’s the difference? Takes this one. A car from the start one. Yeah, I’m right, right? Really great. >> There’s heating up and people starting to grow larger gatherings. It’s time to get you ready to host some friends and family for a hearty meal and who better. >> And hostess with the most test. Elizabeth Pasco going help us out to get new Cook book 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. >> Yeah, I lowered and this is the best. I have that dress. But I couldn’t zip it. I couldn’t take that. That’s kind of funny because it’s bad. Yeah. It took 2 people to get me in this day and I’m only going to keep it off for just a few minutes track to bring up. >> They’re the best hostess. Yeah, I like that. You can make something ahead because often you feel like you’ve got to make it here they come. They’re coming in the door. >> I’ll tell you something right now. I don’t know where Lionel Richie’s kids were, but that’s all the easy like a Sunday morning is ridiculous. I mean, you’re trying to get kids dressed. You’ve got Sunday. Still, we already got a soccer game. You got something you’re looking for clay to run around. Yes, we can make today and you can start on Sunday Saturday morning. And it’s one less thing that you’ve got to do it. What we’re going to need to think that really well and they were adding our mail. It actually happened map. You could use mail that, you know, a lot for the latter can sensitive. But that’s okay. Haha, like we’ve got a little Kyle. We also have our should got a little bit of vanilla and tell you something. But yeah, it’s expensive but did not have the invitation. But now it needs justice. And in that why? Why just makes that much difference? The flavor you get incredible and really start getting the coupons for something else. You know, it’s 10 times a bike that you made it. All right. Here we got berries. What ID at at Holston a little bit of flour and whatnot blueberry some of this that in turn purple, that’s kind of come to a very that’s going to track you. It’s got a protective. We’re going to put that. It’s right on the M and now we have work. French Brad shot. Yeah. I had to be French bread. Is that like a baguette or something? You can use a baguette. You need a little brat. Really? It’s going to be you know, if you got under French Brad or the Italian love. Yeah, Brenda and I and we have some cream cheese. And if you want to make sure that trend temperature did cut it up into small pieces to for that will kind of bland. Haha, the amount of crunchy to your southern by that trait. Okay. Now here we get, we check our our grazed and I’m not starting casserole dish and you don’t have one. You need to get one, especially if you’re going to get my book come about lightly. Every other recipe calls are not about Thursday and then we’re just getting a cake. Yes, but are and did you notice Mike Iupati now everybody made is about one. Yeah, you can keep. Yes, rain temperatures. Butter is always at your disposal. It’s fantastic. Gavin, you. He’s got to go right into now if you’re actually making this recipe that, you know, obviously we’re getting this 15 day today, but you’re going to leave it in the fridge or right or at least overnight. And so that’s the great names were going to make it a had. And now look at the outlet Mall show. I think as have you and my beautiful haha and how do you serve now? How do you serve it up? I do a nice, big, painful and then it’s going to go on to our plight. You can do a little bit. How are you? We’ve got and we love you. We love you, too. Get a list of the new book. Come on over. She says you can entertain anywhere. >> At today, dot com slash shot this morning today. Nutritionist Joy Bauer is whipping up a quick and easy for tada. That’s packed with veggies and flavor. Taken away, joy. >> Hey, guys. Spring is in the air and it gives me the opportunity to feature 2 seasonal standouts. First step artichokes. Artichokes are with fiber and 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 2 superstars, we are going to make the ultimate spring for Tata when it comes to us bag su, just going to snap off the tough outer Stamm and then asparagus into one to 2 inch pieces that this recipe and then a saute them in small pieces. So we get the nice and soft and now for the artichokes. So for this recipe, the EU’s artichoke hearts and it’s so simple. I drained and rinsed them from the can and now in patting them dry. You want to get them is dry as possible and up, give it a rough chop. So now that the veggies are prepped, we are going to make the egg mixture. So here I have a large hole has mixed with 4 egg whites. And here I have half a cup of a Greek yogurt or light sour cream. One putting in 2 to 4 tablespoons of Dale and a little bit of saw and a little bit of pepper and you just go and mix this up just until the jokes and the white slim together. And you can see I have little lumps of the Greek yogurt scattered throughout. And that’s OK because all of that is going to land and now it’s when we bake it off in the oven. Now we’re going to head over to the stove and saute vegetables and adding an my asparagus. And I’m also adding in some onion. So we saute these vegetables for about 5 to 7 minutes. They’ll start to soften up. The onions will get slightly browned. The great thing about the tot is that totally customizable. It’s really the ultimate kitchen, safe meal. And I’m going to toss in a little bit of garlic. >> About 30 seconds and I’m ready for introduce my artichoke hearts. The skillet is screaming spring in my kitchen. Smells amazing. And just going to spread out the veggies and I’m going to pour and 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 from just a few minutes. And I transfer it right into the oven set at 3.50 and bake it for about 20 minutes. And that’s all there is to it. I like to add little puddles of pesto on tap and then a drizzle of balsamic glaze. It is the perfect meal to put spring in your step. >> I miss half and it’s we’re just talking about. It’s such a great way to use up all kinds of veggies left over in the things that are on their last night. Yeah. Side of that, though. Some grits to no sugar. It still should know about it. Sot and lots of pepper. >> To thank you so much for this recipe. Head to today dot com slash trends. Tuesday home is where the art is. The newest craze sweeping the Internet, the Internet, it’s garden a caution me look at these baked beauties garden precautions. Popularity online has been credited to Massachusetts home Baker, Terry Collette, who first shared the colorful creations on her Instagram at the new Baker. They’re so beautiful. Today we call them food and lifestyle expert 100 around most to teach us how to create these edible campuses. I don’t >> 100. I’m never inspired by cooking things. And I’m so inspired by this. Like I want to make this tonight. I mean, it’s so exciting and it’s really simple to do because you could do it from scratch. You can start with Starbuck do, 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 sheets that can help us, right? >> I promise. It’s super simple. So I’m going to show you from scratch. Do what, using sunflower Sunday, little bit of salt. 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 in 5 kids and bring it home and you can play. So how do I have to really quickly if I can’t like, yeah, can I go buy something work and pop it in rolls out? Yeah, absolutely. But you can buy the papa. You can buy the kind of come to a pizza parlor and a half from how to do that. The pizza parlor pond do is a great trip that they know. Haha homemade. Not as good as I do like going home because this lets you control the flavors and you can go savory sweet. So I have some flour here a little bit east, a half cup of olive oil that enriches and do make that really rich and luscious, which is what you’re not probably going to get from the pizza. Well, but once what’s next is up. You get a really nice do going. You let it rise for a little bit. And then you spread it out on a cookie can make the kind of stick my fingers in there. Just make a little hole that the traditional felt like a catch a style. And it also holds the olive oil and all the flavors and make little nooks and crannies for the veggies. And then you play like this is all about creativity. Think of the DOE has campus and your pain in the fruits and veggies and spices. And that’s that you use other vegetables that work better than others or yes. So you want to believe anything that’s really like mushrooms. If you use from the lake much as you want to cut those down because they don’t just kind of dry up in trouble if you don’t cut them down first. But for most things work really well. One tips if you use things like herbs like herbs up or just in it, but if you dip them in water before you add them, even a little bit of lemon juice helps that just kind of keeps them looking pretty or longer. One of my favorite things to use is the heel of his you key anything to peel that off. And now you have this great Utah wavered. I think that works at the stand. You can use in the Steve Irwin. You can use it in the sweet ones. Peppers look like natural flowers. And a really smart thing to do is to pull out cutting boards like about the same size as you’re baking pan and you can lay out your dessert. You’re a design here. The only thing that could really talk about this all day. We only have a couple minutes how long you bake them for and then show us some of your your creations. Okay. Yes. So you bake these for about 20 to 25 minutes and a 450 degree oven want to call and there it looks gorgeous and a little fun to develop. Good as you can paint using things like turmeric paprika and you can make even kind of like Kate, the do with that. But here and had to that a little garden here in our town and weight, check this out. So I actually get a little self portrait over here >> maze. Yeah. And then, you know, we so this is my dessert. One. You at some sugar extended minutes as peaches and blackberries at first sight hit 7 of the day, right? We just or we were so inspired by your creations. She were here have inspired us. We think this could be so fun to do with the kids to thank you so much and for these ready. Yeah. Thank you. Head today dot com slash food. >> Long and just some pastors here with me. Let’s keep this party going. We got caught the eye. >> And here with a few delicious drinks is mixologist and influencer. Tiffany. Very. >> I tip. >> Oh, my gosh, Tiffany, we need some spring cocktails, right? Finally, some flowers are out. We’re ready to drink. We fresh. Yeah, what you got. That’s the best part of the plane crash. So we’ve got all these great ingredients that are in the market or in your little garden movement. We’re starting here. We’ve got some fresh ginger modeling, some BlackBerry, little rosemary, some lemon, your favorites. It clear to parents. I’m just giving you a little spring has sprung of. I’ve only gorgeous colorful from the garden is right on top of that. This is adorable. How do you do this? You mix it all together in a juice or no? No, you take yours. Cocktail shaker in a mason jar. Whatever you’re comfortable with model those fresh ingredients could a little sugar in there. Your favorite agave, honey. And then toss your favorites. This is really good. And it’s not sweet. Knowing the ginger bike and I love that you can have gin Tequila Arvada was. This is vodka right now. It’s 10. >> Haha. >> So every month when it was kind of my vibe, I call it. But the wonderland, those are fun to fire. Fans know what I’m talking about. It just makes you feel really good. You know, it feels good. And you know what? Rhymes with Tiffany Tequila. Yeah, he so there’s some tequila inside of modeled some. Thank you, Robert. Some fresh basil, which gives us that great aroma because the splash a great for the mayor to get that good citrus. And by the way, keep that metabolism going to. Yeah, there’s a set up inside that I’m creating with this. The BlackBerry with those very and the bases where 8 sit together. You know, I love about this one. >> You can make it before your guests get there. Let it sit. >> The poor themselves. It’s kind of like Paloma a steel grate. I do agree with that threat with a Great Britain side. But a strawberry grapefruit. Really delicious. If you want to put some salt in there to I do, too. Yeah. All right. Let’s get behind Apple. One of my favorite. I call it like a picnic spread. It’s because we’re going to get outside. We’re going to have some pick a time. When you’re on a picnic, you don’t carry too much. Yes, a little bit of pineapple. A fresh lime squeeze that right into your class or whatever you’re drinking at the picnic and then remove. It’s like, you know, it just doesn’t go martinis. It just doesn’t it? It got to shore. I have never heard of only thing. We have a drinking coach, friends, I’m here for you. Aloha has never moved by itself. What going to say? Well over? Oh, yes, that white from deserves some space. Not a lot of alcohol. You just have a little bit of a TV in la spicy, ginger beer there and you’ve just supply here. So what do you think? The secret to a great cocktail as I’m asking for a friend, good ice. You’ve got to have some ice guys. You just can’t ports definite glass. You need ice to dilute. Do a little cooking. Make a call the what’s the difference between ice? I’m good. I girl. >> What your ice just be melting and there you have it. I just think it defies from the freezer. Know. >> Yeah, it’s been no. General. We want to pick solid dense about slowly. Look at Yahoo. >> Have a budget. >> I want to make sure you have good tense ice and that way. It’s a little slowly. You want to boil your water before you make ice cubes going to want to watch it. Tastes like the French. No water. No. I added my in my ice cube tray on alkaline water. Bottled water. Put that in your golf are teaching me. Haha. What Crystal Light mine site. Yeah. Yeah. There you go to Hawaii to hydrate and my gosh. Thank you so much, Stephanie. For these recipes and more go today dot com slash food. we’re making pistachio cake. Which is something my mom for me as a kid. It’s light. It’s refreshing. It’s perfect for spring. Take a look. >> It’s another edition of cooking with down big today there’s something delicious it was and is yeah, because we kicked over. So let’s just put some regular cake mix into the end. But at the statue putting just like Bill Bennett, we have 4 days to crack. And would some of the only one gun. This is called a Bundt pan. This man, you know, KU, you got to keep you busy. Well, the cake is finishing in the oven to make the frosting, OK, we’re going to use a package of dream with a really know what it is. Has that answer? Your question is our second pack of field. The seasonal peak soon. And that’s how you know, it’s good. We’re going to let this cool a little bit and then we’ll flip it over frosted. All right. So this is nice and cool. Now it’s the moment of truth in flipped over and see if it comes our way. >> I’ve been there with the recipes and more data com slash haha. morning on today, food we’re faking a tasty treat that all your peeps. >> I shared a lot like that cookbook, author and food. He in New York blogger Vallery Lomas is here to show us how to make up the con but camera perfect for any celebration this weekend. Her the recipes from her newest cookbook. Life is what you think it was morning. Good morning. Thanks for being here. Makes Sky. Okay. So you’re you’re making this bundt cake is really slow. Our a s first of all, what kind do we use and how when we scoop it, you know, strangely over school. Exactly. So we’re using all purpose flour. >> And so the way that you scoop so that you get the right measurement and it’s not too kicked in there. So you get a dense cake is you do what’s called scooping level side to stop light and love me. Maxwell. That was if you use too much flour, it will be debt. So I’m just using a straight edge to level and I’m using an angle spatula that you can use a better night. Okay. So we May 3 cups of I guess what. And so I’m also going to add some salt and baking powder K, but that some good could be. Haha, right. And what we’ve got are 3 cups of flour and our dry ingredients might well just with them together so that it will help the case come together more easily. Let got some softened butter and we’re going to add a cup and a half brown sugar. Okay. So with brown sugar, it’s like the office of the Cuban level. It’s the like >> PAC Packet and as you can get in the bigs at yes Brown sugar. I can do. Yes. Come yes. So yeah. All right. Perfect. You can go ahead and put that. >> Given the West. Haha, I love having help. Although with this cake, it’s so cool to come together so quickly. You don’t need the whole fam to help. Haha. Okay. You know for you, sir. So we’re going to go ahead and get this going. We’re going to cream or butter and sugar about one minute that I don’t know. It’s done with what he what are you looking for? Right? We’re looking front light and fluffy, OK? Well, that’s what you can go ahead and add or egg. Okay. 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, 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 okay. What’s the trick to adding the dry ingredients all at once turn off the mixer. So it does here. But yes, so we can go ahead and we need to at the rest of our but will ah, if only and we want her to have any left. So we’ve got on so from Louisiana, hives, and I’m just roughly chopped them because I like when you bite into the cake, you have like a nice clean front by exactly end because they’re toasted. You get that mom. Oh, yeah. That balances out the sweetness. Okay at this. So we’re adding are for cars and got are crushed. Hi has really moist golden raisins. Do want to help. Yeah, start mixing this. And yet you might get a little bit of elbow grease. But so this is like a real. This is a heavy bat. Yeah, I mean, not heavy, but yeah, it’s a cause into a pound cake and that’s okay with that. But can’t do much. Let’s just agree to and then make it at 3.25. Hour 15. Go ahead the moment and you can cut a slice men given and how is it? >> I mean, how Eilish it’s not what I expected because there are so many different ingredients and it’s Ocon been cake. But with everything else, the raisins. It’s just a lot going on here. It’s great. I love this. This review of years really surprised Houston and that is so moist in the middle of the year. If you have like it’s a big been taken. It is but it because it’s voice it will be good for days e U so much. We sure to check out her cookbook and for these recipes and more head to the day dot com slash >> Going to be good in your neck of the woods this weekend. Go ahead and check that picnic lunch after some about that. We have just the guy to help fill your picnic basket that have to be executive chef and owner of Big Beach in Brooklyn and soon. Also to be in Long Island City. And all right, Florida, this right of all. Congrats. I got excited to work for super excited to be back here that thank you, Lord for working on office. The health things out but try to get there. But we’ve got some beach snack to watch. Crunchy chicken wrap on the way to go. You can sell it. I love to get out and I know it’s a contentious but I also love grapes in my chicken hot. If you don’t don’t come in. I also love making with what is your chicken? Because it’s like, all right. Donna Tartt Cook, who doesn’t love, which is your ticket. It’s inexpensive. It’s everywhere. You really quickly just take some artistic chicken. Break it down into the press. The legs of Pfizer, which is the top of the meat. That does not have to be anything sort of fancy to chop it up into little chunks of pieces to yeah. And then for the legs and thighs to shred the meat. Really simple. Really easy. Save the bone because if you want to sue played with it, you can put since high water care to really here is all about you that you’re not super easy next to cut rates were going to give this little trick that this is the great hack. You can use of the church who made change here for me. I’m not sure if you go to. So you put 2 people, the rates between 2 to get to do a container to hold them in place and then you can just a raid slice. Take a look at you girl. But yeah, now I’m so impressed. Cut in half. Well, that doesn’t mean cut. Oh, that’s a high fiber that it’s chef. You’re hired. All right. So >> we’re mixing board take that. We’re just taking me the whole chicken. Everything we haven’t been able to simply an ace, of course, meant to that. We’re going to add just, you know, a handful of great for sure. Everyone in there. I got a little hot sauce. Whatever your favorite was. Yeah. So he’s on the roster. You don’t like the top-two spicy for you can leave it out to people. And there was some freshly chopped parsley about fresh lemon juice. I love bright citrus. The tickets out of his it kind of switch. That brings all of us together. Some top shallots. This can be sliced scallions and you don’t have to sell it. And again, some Christ chicken so contracts, we’ve got some smoke, a concept car to those great stuff that you’re going to put ships up in their work rate would forget he some chopped celery. So pretty much a standard that we love that saw cover, mix it all together. And then we’re going to slide on over here. Put it into our wraps. Now. These are great to enter. Wrap is a great thing to bring to the beach because of some container. He said yes, what’s already? It’s all mixed together. We just got tickets for full of it. That’s going to put it right in the center of a car. I’ve spent a trap here, but you guys want to make a right officer. Whole wheat grass fire in this is that this is the kicker. Guys will take some kettle. Come take a chance with a crutch about the rain on top. We’re just wrapping up to get that extra. It affect to the rap Matt and chicken stock up spring to the beach. All your good. Good to go. Okay. You pair that with your grandmother’s read smoky eggplant puree. It’s basically bought the gun used. One of the things that I grew up eating. I absolutely love it. You can make it put a little belly container. Put it the cooler. Bring it to the beach. Yes, he chipped tape to prevent the step in and do not see if any good beach put plant has set a salute to the end. What we’ve got and what’s better. That’s better than a Blondie bar. Hahaha, I think the funding bars to one of those beach. You can all right there on the streets. Many of the right now they’re just basically a white guy. We have a moderate Scott Tipton, White talking to and they’re really bring it all together or not. Let’s get some good teams. These enormous, by the way, how do you store the sandwich is? So we don’t really so the best way to do it, guys be ready to take the steps to point out the beach pre making without the chips and the winner. Brady opening back up with the tips is that you can get soggy or spam. Raymond, everybody, it’s great. I mean, that’s how much you get these recipes you can head to today dot com slash at that. >> This is so great and we are going on a picnic and I’m bringing a whole lot of delicious stuff. So I hope that you guys are showing up here at right now. Yeah, for sure. So I like to say sounds so good to bring a picnic and everything is bad with Bush to to be making a push at a pasta salad and you won’t believe how easy it is. So here what I’ve done is I have according to the package directions just boiled injury, 4 cups of pasta. You don’t want to do the whole box because I don’t want to dilute the push to end here. I have a plumber, Roma tomato. You’re going to dice about 5 of these super small and you can do it because they’re not as like to say the juices. Yeah, and I’m not a pretty but you can use any tomatoes that you have in your house. You do want to just drain some of the liquid out so that you don’t dilute the flavor. So here I have 5 of them. I’m gonna put this in. So, Dylan, why don’t you throw in the that’s just going to be red onion? Hasta because it is. So this is a protein PA said there’s you could do a better being or lentil based pasta. There’s so many varieties out that. But really if you want to stick with the Reagan, that’s minced garlic lets the credit. And yeah, how could a little bit of saw a little bit one after? Yeah, what? Except that they’ll be eating it also utilize their future lies. And this is a little bit of extra virgin olive oil on this signature. This is going to be in space and the more the better. So you can miss that. I mean, this intel and that both sonic than a garden. Yeah, I’m so sorry has really good hands. And you can mix this up, Dylan, and you could put in the option for either shaved Parmesan or some of these all. That’s around. Yeah, this is what it looks like. I mean, it happened in the fridge and all those waivers main got together and telling even the next day. Because Saturday. Yeah, yeah. And it’s light and it’s filled with fiber nutrition and protein to try to actually great pasta. Yes, yeah. That’s double. Sometimes. You know, when you cook the vegetables to get worried, they’re going to bland. How do you marinate them in the head? You know, with the ready. So this is one of my most favorite recent creations. It is a hearty veggie here with pesto. And so what I start with here, let’s let’s do the marinate. So this is just apple cider vinegar and you can also swap and champagnes and a good balsamic vinegar. Red wine vinegar. Now I’m putting in Italian seasoning jail. You throw in the salt and the pepper. Okay. And we whisk this up and while you whisking it, you’re going to pour in some extra virgin olive oil. So it will also cry. Yes. Now I have my vegetables of choice for the sandwich. We have eggplant audit shows Keeney Red onion. I was saying, yeah, well, yeah. Over there was no other. You mix this up. You lead Mary need. If you have the time for about 30 minutes, then you put it out on baking sheets in a single layer. Pop it in the oven at 400 and let us know what else to just 2025 minutes. Okay. Then you’re ready to build. So here we have a terrible southwest and I lay er on the roasted yianni caramelized eggplant. So this is also loaded with fiber and nutrition. These are bikini is he and I have read Peppa on China. He’s not going to and and then to take it over. The top guys has about this. What is that? Balsamic glaze? I’m somewhat surreal. Only if you want, you can keep it the gun. If you knew someone like me and then last but not least it’s there’s pesto in the name said is the best. Right? But it is a bad. Yeah. Haha to this over the top. You close your sandwich. You slice it up and guys know it was great. But this is George everything about. Yeah, I don’t like that sandwiches, but this is not he’s down to the what we had to make to eat it without you know what you just dig in and look at this. You put this on top a little slice it into about one inch thick slices. I got to go into his euros. The veggies. You don’t miss meet Biden has it all. Not good. Was really anybody wants to cut the carbs. Just ate it. Open space. Yeah. So we have. That’s why we’re so glad you’re back for these recipes and more head to today dot com. My gosh too. Someone started recipes there in French chef, owner of the Lost Kitchen Restaurant. Freedom Main the star of the Lost Kitchen on Magnolia Network. Tea Cookies. Dishes could be easier. Folks scanned the QR code. 2 were all the ingredients with a one-click, select add ingredients to cart and schedule a pickup or delivery. And clearly the table become quite the today show favorite. Pretty quick. Hey, it’s easy with fried chicken. I think because here’s the thing. The vote with fried chicken for a lot of folks. Pretty hot rules us. >> Looks amazing. So walk us through OK, the first up. So the secret to this, this is a final fried chicken, which is just a little bit of a different twist on things. So it starts with the bride and that’s the real secret. So, Brian, just going to add flavor is going to keep it juicy. So we just Brian, that’s overnight. It’s got some fennel seed. It’s got some black pepper, some pay leave some sugar. And then we cook it in the Bryan just to sort of cooking in the and you let it sit overnight and then you cook it just because you don’t want to get that raw fried chicken when you’re kind of moving along here. So it’s already Cooksey. Don’t freak out. So you’ve got this also a rough and ready to go over. And then all you have to do is dredge in fright. So, Craig, if you just want to add in, this is some ground fennel more little bit right in Aurora and that will make it nice and playlists just regular flour here, regular flour to and then we’re going to start to dredge. So use the whole chicken, use the whole chicken. So you can have your butcher break it down into about 8 to 10 pieces. And then you can just dredge it in the flour and the final a little bit of butter. So we just keep adding flavors, you can say. And then we go down to this mixture. And this is just ground corn flakes. I just broke them. And that’s why I wanted that. So there are some things. So crunchy. That’s the secret. And it’s really cheap corn flakes that’s really said she cheap cornflakes a little bit of cornstarch in a little bit of flour and that’s it. So it’s nice and dredged and then we can just drop it right in the fire. You don’t have a fire. You can put in a Dutch oven with 375 degrees. You make a really good point about not overcrowding. The fryer. You never want to overcrowd the fire because then you bring the temperature down and if you want crispy fried chicken, yeah, have to keep that temp up. So it comes out. Look at it. It’s perfect and then so good. It’s okay to be white was the lightest to so juicy and then hoping that I’m just sprinkling some of fennel pollen on top of that here. I mean, that’s the kicker. It’s so good. Her power. It is like a subtle little flavor throughout. What is it about the funnel and that you like so much? I just like that little extra flavor. It’s not just plain fried chicken little final and it takes kind of some rain. But then you add this other sauce and this makes it even more delicious. So I I love rhubarb. I’m crazy about love. So rhubarb. A little sugar. A little vinegar. And then we added some strawberries and the strawberry. Rhubarb. Sweet and sour. That goes with your friends and that’s what you top it with. That’s what you top it with. Haha. You can make it to shore. Okay. Good hours ago with your front yard and this is a lot to finish with a lemonade. So decision. Friday selection age of Thai basil lemonade. You just make a simple syrup throw and the Thai basil get the sauce Bahama you just put in there Thai basil lemonade. That’s what it is. This an and it’s delicious and it’s Azle rent. Yes, they do. >> This is ridiculous. This is on me. Other chicken is wow. So this is on the because watching this is on the menu. >> This is not on the menu, but maybe it should be on the much as a be on the a new phase 4, 8, >> Before we came on the air, you’ve got to open another restaurant. And yeah, they didn’t panic. And what was your response? No way. Haha. Just I think it’s fast and what you should know what? >> Because there’s there’s just no way one restaurant I feel like is enough. I feel like I’ve for showdown in requests. >> A year is only open for like 6 months. But what you said was I’m in it for the love. Not for the money. All. So that’s another reason we can taste the love. Yeah. First I think there is going to come that in the 3rd out to fight. You can all over getting something else probably to buy these ingredients and recipes and more from our sponsor. Walmart scan a QR code. We’ve been to the old fashion way today dot com slash today. People just so you know, today owns a commission from a purse is through our links. >> And test. My guy has the most. folks into the grass key one of the stars of the Emmy award-winning Netflix series Queer Eye. He’s also a self-taught cook it and New York Times best-selling author. His latest Cook book is called. Let’s Do Dinner and You surely one of his recipes. >> For pasta salad and who doesn’t love a good process. >> Yeah. For you. After all those staff. Yeah. So start was can you know how do you make this up? >> Marinate zucchini. Great way to sneak in those vegetables for those kids. It’s green just like the past. So what I do is I just cut it really nice and thin. You can use why peeler like that. You would use for potatoes. Just cut the slices. Really nice mandolin, wife. Why not add a little bit good. But just watch out for. Yeah. So fast track, you’ve got a bunch of here in a bowl and now we want to marinate these to kind of soften and mellow them out. A little came a little intense and crunchy. So lemon juice of a lemon zest for ingredient that comes with the lemon never wasted. It’s good in anything. Almost anything a little bit. All of oil, that simple, some salt. It’s going really some of the moisture and let this sit for about 20 to 25 minutes. So worth it. OK off the way because you’re busy making other. Okay. Wants is a key. Meredith. Let’s make sure we got the past past. Haha likes a bright pesto. I love a bright pastel. Nothing makes me more side. Will maybe a couple of things. Yeah, I get my dog is sick, but then like a brown passed. So what I like to do is actually, if you put your blender canister in the freezer, the blade will stay cold or you can Blanchard Basil leaves. But I don’t have time for that to that time. So traditionally pine nuts, we’re using all means that I roasted and then we’re going to put a clove of garlic or roast in the okay. I’m here for a lot of toast or not say got a toast to all of oil has hosted some saw now just keep going. And then you did that on purpose. Also to bet, okay. If we can figure it out, you know, whoa, stop. Let’s pretend that it’s perfectly. Yeah. And then Basil days a little by little. Yeah, why little? But if you add too much, it’s going over process base. You’re just going to keep on pulsing that. And then you have the Parma at the end. >> But it back on some of his young. >> I have some very salty pasta water here with foot fungus and all the action, salty like the ocean taste it. It’s going to flavor everything. Put us all to my water halted more than you think you would. A lot of the salt is just going to go and be drained. But you don’t want to drain this into the sink. You want to keep some of your pasta water. Okay. So you know, it’s like a year. Just do one more. Try to I’m like I’m ready. We have our pesto pasta sotry plop in and you should do while the pasta warm Walton ice and one that’s going help the Uvalde. I say it wasn’t. What is about this kind of pasta, the mix? Well with I can sit like kind of pesto. It’s like nice and creamy nuggets and all the nooks and crannies. Also chile, the flakes for a little bit of heat on the gas. And you may you can use whole wheat pasta. You can use dahmer’s possible. Make sure it would take just good. Actually, it will. And this can actually sit in the fridge nicely. You can bring us a like a nice little barbecue the globe. Hello. I would put that on a salad like to indicate that it is working on its own with a little bit. Have for is a great nice little one may stop that you can do was use the almonds instead of the pine nuts, senator, that’s still less expensive. I love almonds. Given the Costco, keep them in the freezer. And I feel like everyone has almonds at home. I’m sure that’s walnuts. You can skip the not altogether if you want. >> This is fantastic. It couldn’t be easier. Got in that bikini isn’t a good one. >> What would be a good eye? You’re you’re you’re classy guy. What would be a good wine to lose? >> A good wine. Maybe cause. It’s like summer. Like a nice little. Like a free. You leave. Maybe like a nice little. Pinot grigio. Nice bres. And this is amazing to me when that too. >> Thank you so much to this is great. He all day. What’s the name of the book again? And let’s to dinner. Let student by the way, there’s the ball. If you want this recipe, you can go to to get the recipe. Com slash food as always. We will be right back. And the front line favorite thanks. wrap up our cool for the summer series with a refreshing addition of super food Friday today nutritionist Joy Bauer has to treats to help you beat the heat. Joy, you’re looking lovely this morning. How are you? >> Thanks, guys. I’m going to woo your taste buds with 2 recipes that I think scream summer. And the first one is a summer cucumber salad with vibrant, fresh herbs. I hope you’re going to love this very easy to put together. So here I have 3 cucumbers and I’m going to show you quickly how a cut from there’s a lot of people don’t know how to get rid of the season and that this particular recipe. It’s important to do that. So and leaving the skin on for extra texture. So obviously I wash them and pat them dry and I’m going to slice right down the middle just like this. We’re going to take this step to show you 2 happes. Now most of the liquid is within the seeds. So I’m just any use a spoon. >> And super seeds right out. Yeah. To show you come to a vote like this. >> It’s very easy out. I love actually using these as boats and then stuffing them with things like chicken, salad, Russian salad. It’s really fun, but some skates. So now we’re just going to cut them into super thin half moons. And I would do this for all 3 of them and show you see what the pieces look like and the skin is at all. So just make sure you watch it. You get a little bit of extra 5 or you get a pop of color. But it keeps that yes. Now I have taken all 3 of them and I put them in a statement, pushed this over here. He’s 80 and is on the side. We love the and and so I put them all in a colander. And I think the colander on top of the ball because it will generate a little bit of liquid were going. I get rid of some of the liquid within the pieces of the cucumber and also and incorporate a little bit of salty goodness. So I added a quarter teaspoon of kosher salt. And we’re just going to let this sit for about 15 minutes. What the extra liquid in there, because I want to sell it to be Chris, OK? And we’re going we’re going to add more liquid with the marinade. But I think that what will happen is the liquid from the cucumbers would dilute that Fulton braver. Okay. Yeah. So now on for the for the other fixed. And so I have my bowl over here. He got in a dig at big shout out to my girlfriend’s like tech and crew. And so these are thinly sliced red onion. But you can also use a large shallot. So I dumped that right in. I’m adding 3 tablespoons of white white wine vinegar. But really you can use apple cider, vinegar, champagne vinegar. White House summit been under all the neighbors were okay and one teaspoon of honey and I let it sit for 10 minutes and this is going to give it that delicious. Sweet. Typically flavor. You know, it really brings it together. So we’ll get a make believe that this has sat for 10 minutes and I now take our cucumbers that have been should I add them right in the along with and this is a little bit of extra virgin olive oil on only using one and have tea tablespoons. That’s all you need a little bit of crushed red pepper because I like me and now for the fresh herbs. So this is where it becomes a vibrant party. Normally, I do like to give slots for dried herbs. But honestly, with this salad, you chest really need the fresh or anything. It’s just really is. Thank you. So this this is meant what I put in and now putting in some parsley. But honestly, it brings the any green or of you want. I love jail to. I tend to put a lot of dough on this as well. But this morning and just feeling in the air here, haha, a little bit of crossed. Asked him to the ground black pepper and which look at this because can mix this time. The show you that you see the red onion is really popping beautiful 8. >> It’s a stand. That looks absolutely delicious trip. But we don’t want to miss out on the strawberry lemonade. That looks just as you know. Yeah. Okay. So we’re totally switching direction. Every summer party. 8 frozen strawberry lemonade. >> It it is ridiculously easy. Here’s my beauty of the 7. So all you need to do is you take to heat things up of frozen strawberries and I would say frozen strawberries. Think that this is going to act as your ice. Okay. Okay. And 2 cups and and this version, by the way, is so much lower in sugar and calories and it’s packed with vitamin C compared to traditional version. Okay. This is a quarter cup. Your lemon juice and this is just on a 12 ounce can of a lemon flavored sparkling water. That’s right. And it gives it extra lemon cake food. Yeah, yes. And this is just a tablespoon of honey. And really if you wanted very tart, you can leave out the hunting. So I don’t because a lot of noise, but we would lend this up. Of course, for Al. There’s one more thing I just went and grabbed me is general. >> That’s there. And it is still blackouts. >> Tequila light, right? How? And so we would world this. Haha right in the blender. Only 20 seconds because you don’t want to over the period. We will get to enjoy it before we huge keeping cuts young people we go. We are just going to get some other. You’ve got some other. >> Production assistants there you want to bring in. >> You know, I say they’ve all they’ve all dissipating here. Showtime, come on down. Haha, so on. >> On Instagram, I’m also going to on the show had to make that each person that missed because we would like to warn we didn’t know which one we like better the Scott Berry. Yeah. Let’s just see. E here we come to. You know, not only is this for you. >> Thanks, joy for us. It’s all on today. Dot com slash that >> When I think of my mom’s cooking, I think love the it just brings back just feelings of one we are seeing with my mom also known as granny. >> So everybody know last time it was to something that makes you think of all. It’s something that out his Drummer’s Allen, this strawberry salad. So that. in the bomb. Understand that it can kill. I make that hard to hear the kind of water like this. Yes, it will be watery and you put it in the refrigerator for about a couple out. How are you bringing out of the refrigerator? Reagan, your start screen all over the top and for the other half of your take on and then for the next the red ink, you see it. It really is. And some of the issues I I think we can taste of the ladder now. I thank you. Scott Brown sugar. Yeah, I got it from you. Just use. What you have is you can always and that’s what makes it. So I’m just saying thank you. And a mom see details. So they say what makes them so good? She cooked for more. Haha. so important time. I think we’re making dessert moment too on Sunday this morning. We’ll help you celebrate the special women in your life. With the perfect brunch menu. Enjoying the honors today Todayshow first timer to Elkhart. She’s a mom of 2 young boys out from outside Seattle. She creates simple foods and make people happy. She’s out with a new cookbook. It’s called You were always there. Danielle, welcome to today. He says it looks like a cookbook because it’s part Cook book part memoir Us it. Is it such a special book? It’s a collection of essays and I think oftentimes, especially as women, we think you can lose yourself to hard times in life to motherhood, to career failures. But I really truly believe you can never lose who God made you. And so this is we’ve had some crazy stuff. You know, week lost the restaurant. We would bankrupt. The talks are marital struggles. My husband, we made it 15 years later. Beautiful kids and life is really in the moment. And so I did. The essays are great. It’s really just my heart and some recipes. And they’re so yeah to serve up heart. He’s like it’s my whole life. I have to say I looked at the end. I went to the back of a case have this and that’s a beautiful brunch. How to do it. This is going to start is going make some honey butter biscuits. OK? Like you can’t make the best that you can make a biscuit. Okay. Yeah. So chop up that better when the Cuban right? You. But you know what? Even slices are fine. I was not fussy or precious with food. So you can do whatever works for you, OK, great. Go ahead and put that in there. Yeah. And then we’re going to pretend that people sit. Yeah. What over here? The special part of the honey butter. We’ve got some little some funny be okay. Yeah. It’s going into our heavy cream. OK, guys, like and I hear the little like, yeah, my gosh. This deliciously from it is so special for mom. And I mean, I don’t want you guys, but I’m a brunch on Mother’s Day. Haha, you just do what you got to do. So we’re going to go ahead and continue to its like Sunday morning or should you did the day the head-to-head make them Sunday morning. If you’re ambitious, you can do the day before. You can do it right now is to come in the freezer. The dough. Yeah. All right. Yeah. I’m just pretending that temperatures are also going to attend. This is fully with fully next. Just make them all up together. What is this? This is our leavening. See that baking powder quite a bit because union insurance policy and then you need a little salt. Every All-Big could see some salt their every move on line yet. And now we’ve got our shaggy dough with shaggy jab. You do when you’re making something. It’s not supposed to be altogether. A lot of times people think like I said, it’s all perfect like they do for love. The shaggy that. So we’re going to like pretend you have to touch and OK, pretty stuff on. I know, you know, are you going to form in and make it look smooth? Yes, yes, yes. Hand this to their hands. OK, with plastic wrap to OK? So we’re just pretending removing online. So this is the cool part. This is surgery for him into a little envelope. So Casey school, but I never debates or so. So you’re in a full them over like an envelope. We do this 3 times and is setting in the fridge each time. Yes, but if you are not wanting to do this, yes to a drop us get okay. Put him into a little add a little bit more cream and drop them on your pan. Okay. And then moving you horrific. Starting to talk. Okay. Now we’re going to assemble our Gordie Howe and make sure that I guess the yeah. Baking a cake. 20 minutes. 100 degrees. That’s perfect. So much damage. So now we’ve got spicy mayo? Everybody’s the chief ever, jack. That’s Fiat. 5 cheese. I like that pepper team coverage of both sides. OK, of course, boom, boom, bam. And then in those little bacon to your making that happen. I like he did a Friday. Yeah. I got to have a running. Dhabi has yet be still. I really haven’t done that through the last out. And if you’re getting really fancy, you can feel like a lemon juice on there. I love that. Okay. Look, sputum. Oh, so pretty and yeah, yeah. Amazing. Moving to the good news is it’s for Strawberry Shortcake. It says everything. Okay. And this is so good for Mother’s Day brunch. Okay. So first thing we’re going to be lemon juice and he scored just little berries. Is every season. Not moving a little quicker. So we got a little pinch of salt. Like I said, you knew everything. Yeah. Get around sugar. You’re going to serve that. Okay. And I’m in a moment here to the assembly portion and what you’re doing in there is your master eating the berries, all the juices now and then you have to have a little lemon juice because it wakes him up Masur. And there’s your Big $10 from the all about. Oh, my gosh, it’s crammed fresh with few sour cream. I mean, we’re always looking for the ways you can make it affordable and wonderful. But I mean, if you can find from fresh new. All right, Daniel, thank you. So so slash food. You love it. Yes, okay. This Sunday is the one day moms are supposed to get a break. So why not go all out and get into something extra sweet can take part of our young and here to show us how it’s done. Flower Shop founder who created the wildly popular Rainbow explosion. Cake, Amira ce. This cake everyone loves. So you’re about to take it to the next level. And and Mother’s Day is a little bit different for you this year. I SA baby on the way their baby at home watching. Very excited. Haha, if your life and this well, but pretty pretty nice. It’s been it’s been such a crazy week. And now I’m just so excited to celebrate moms. With all the sugar and sweet. Alright, shutting out. Show us what yet? Just to stake. Take us from the beginning. Yeah. So I just want a pancake mix that is called birth date next. And has sprinkles and everything. And so it just made me feel like what a better way to make breakfast for mom. Then wait a sundae bar, right? So you can have so many different toppings and what I do, you get all the rest of the but I just mix all my dry ingredients. Give a sugar. I saw your baking powder and make sure to whisk that. Also the flower just pick is flour to the pan cake mix would already have done. All right. Yeah. What you that. Your wet next here. Yeah. I know you always have to separate your wet. I mean, yeah, what happened? You want to get sort of a clump of, you know, baking powder. And, you know, I want to buy that. You want to make sure mixing those very well. Then you always want room temperature, AG’s and well for me. And then your melted butter. We mix of them all the way that radius to get to a full house is like better than those latte arts. Right word. Haha. Just with that up with that. Yeah. Health that, OK? Then we’ll do some TV magic that look with Stephanie West step, mix them together. And I do here is like I’m gonna go a little crazy. But you can do whatever toppings you like the Eagles on. Yeah, obviously you can always go for a sprinkle. Of course that you’re doing. I’m going to pop this on here. Yeah. That’s a perfect. Was going to see Bubbles law. Yeah. Your buddy. That’s what that’s about 2 minutes and I do it. But yeah, do it. You have to Tahoe that made the desserts for the Met Gala this week Halas. So we had everyone got this gold painted. It’s a chocolate cove with most inside and chocolate cake. And I just wanted to sort of give a nod to how it down as were invented for tea time in the gilded age so that it was, didn’t you? I yeah, here, OK? So we’ve got our pancakes. What now? What now? Oh, my gosh. So many things you can top it with. Yes, they’re 7 and has red crane. But of course, I like to talk with ice, creating my favorite thing. Get it clear, ice hockey, my on. And by the way, if you think that that that I was just frozen and you can have it for breakfast and syrup on top of that, I’m kind of like al-fahim mothers. You know what, my yeah, I I don’t know when we decided that mothers needed to be adults. 24 7, but I want to be celebrated with a yes to her mom. I hear stuff. So you go. That’s yours. And we just launched ice cream literally. Today we have ice cream cakes and ice cream sandwich as a whole after this. All right. Go ahead and take so yeah and side of the sky. But this one I can I cut it with this. Is this happening? My oh, my God. It was that way. You can see here is what it looked like right here. I advocate for just my favorite favorite. This is not your mama’s budgie the well. This is so delicious. Get these recipes go to today. Dot com slash for that early with French ideas that are sure to make mom smile. Here to show us one of our favorite moms and friends today. Nutritionist Joy Bauer is also a dancer. We did not realize while you could hot last night. >> Oh my God. You guys. That was hilarious. I had no idea. At first the team with Cape May and was going to send it over to next an ally. But I have to say we have a lot of fun in this kitchen cooking dance parties. >> Haha. Why it’s so important to bring happy into your home with everything going on. So only you could make waffles, that are healthy with carrots and zucchini. So tell us how that was possible. >> So we have to really sort of delightful and unique recipes for Mother’s Day. And like you said, the first is a carrot zucchini waffle. And so the first thing I did was I used a box grater and I graded a couple of Paris and some zucchini. And you could see using the largest haul of that box grater. And so the carrots are straightforward. But when it comes to the zucchini, because you can you generate a lot of water and matching you grate them. You just want to squeeze on either with a kitchen towel or a paper towel and just get out as much of the liquid as you can. You don’t have to go crazy. And then I added into Michael and you can see all the beautiful shreds over here with 2 eggs and here and using some fresh herbs. Anything you have in the garden or that you have on at the local grocery store, this would be a tiny do want to use fresh herbs because the birds are kind of the start of the show along with his the king and the carrots. And I do have a new powder, salt and some pepper. And the last ingredient is whole wheat flour. And there’s just a little bit about 3 quarters of a cup because really the entire base is going to be the vegetables and you stir this up. And I I should also mention that you can use a gluten free flour or you could use a chick pea flower or flower. The only flower I found that didn’t work with almond flour because it’s. >> I think because its top story, what does it taste like? A real waffle, even though because it looks like vegetables, but how do you hide that? It’s really a vegetables sort of. >> Chelle, this waffle tastes so delicious. What I’m going and now show you that. I do very quickly. I have my waffle iron. He did that and you’re going to put about a heap things, quarter cop in each of the compartments. And then you closer Todd and you’re going to cook it for about 15 minutes because it’s it’s a vegetable batter and not a traditional flour batter. It’s going to take a longer to cook and show you the finished product. Mom is going to love this. A taste like a waffle, but it’s got all these beautiful inclusions. It’s sort of like nutrition confetti with all the colors and the clothes she had on that this over here and it does look and feel like a lot. I’m going to show you this big one right out of here. It makes about 10 of the waffle peace as we see that it looks beautiful and just to level it up a little bit more instead of plain maple syrup. And you can also topped with yogurt. I added a squirt of so rachna so that, you know, I was going to get so we and spicy. I mean, >> it checks all the boxes. I thought it was so modest that although it’s a vegetable waffle, I trust that it’s delicious because of who she is a combined being. Yeah, I want to what what’s the most that we call? So what is that? >> We are doing the spin on says and we’re calling it a mom most and I want to make it extra special. So we’re going to create a mango strawberry sorbet most. And that’s quite is just 2 ingredients. And there’s no added sugar. So I’d starting with this is one half cups of frozen mango that I got at the grocery store. And this is just the heaping cup of frozen strawberries. You put it into the blender with half a cup of champagne and you create no sugar added sort day and I’m going to show you what this looks like. Look as nice and thick. It is good to see this. I do. If anybody wants to make a b**** free version, it’s so simple to just swap in a flavored sparkling water or you could use route use as well. And then you add it to your flute looks and you top it off with some some champagne. And guys, as the sorbo Nelson mingles with this as the storm, Danielle, some angles with the champagne, it becomes more delicious. And it’s sort of like an adult slushy. I mean, there is there and adding a little bit of it. You can also taught some mint end to the blender. If you want to sort of gussie up the flavor, if you have foodies that your servant, but it is really special and you could do the same thing with different for the company sons as well. But I just want to say cheers. Sure, the healthy lead to a Mother’s Day. >> Not she’s such a good guy stage or yeah. Yeah. And I’m I’m excited for that. My most. And for these recipes hatches today dot com slash food. Welcome back this morning on today, food we’re getting ready for Mother’s Day. >> It’s coming up on Sunday. In case you forgot and what better way to say. I love you with a dessert. That is. >> That’s right. And who better to help us? Then? One of our absolute hero chef Christina Tosi, owner of the wildly popular Durham or Help Bar where I have spent so much money. Hey, good morning. Good morning. How are you all good. How come and go? And you just but everyone started baking during, you know, the pandemic in quarantine. Re like yeah. To let the 100%. It’s like the super power that I know and dessert can wield my entire life. And not only that, people are just at home ordering more desert indulging more because it makes us feel joyful. Well, there’s a lot I know you’re going to make some stuff for Mother’s Day, but we want to say congrats to you, girl. Little Frankie, you’re a mom. A house was gay. I mean, it is. >> If you tense right now, but it’s also super joyful, which is like no different. Been running a business building caught fire, figuring it out one day at a time. >> I know that mean and what are we making this morning? Mist C? >> Okay. So at the far right now we’re all about strawberry shortcake, energy wind out of the layer cake form cake truffle for can get it on a par star dot com and my favorite creation that we’ve come up with this. Here is the strawberry shortcake snap. It’s like a cookie but more than a cookie, it makes you sort of want to do this. Hand is super simple to make it home or will ship it. He whatever you want. Oh, yeah. So are you ready for? So it starts with just a super simple caramelize shortbread cookie. You take some chewy caramel. You dollop it down on. That could be. This is all about like layering, flavors and goodness. Thank you. Take star bought sure cred or whatever it is and you crumble it down. And on top of that caramel pushing it into place. So layers of flavor and texture and personality. Then you write this my favorite part. You dunk it. So you take the cookie. You don’t get into some melted white chocolate sauce and then you really bring your imagination >> out. Oh my gosh. Oh yeah. That’s why I wish we were together. >> And you take it and you can top it with 3 strides. Strawberries. Strawberry drink mix. >> Haha p. How did you really never stops? And then >> you let it sat. You break it open and it looks like all of that law. >> Wore on. You said it in the fridge. You just leave it out. >> You can’t leave it out temperature honestly, I love eating out of the fridge or frozen. Could you get all the different textures from it? But it is one of my favorite things that I’m jamming on as a new mom for Mother’s Day and really all through the spring season upright strawberries, those caramel notes that boundary nature of the shortcake, the fluffy with cream. I’m all about. >> Christina, I order that now get it in time for Mother’s Day from you. >> 100%. The cut-off technically is tomorrow to got to go to a park will ship with a layer cake, truffles, whatever it is. Yeah, but we’ve got you were shot. >> Hank, you for making red today dot com slash food from what? Mother’s Day series. We’ve been sharing some of our favorite recipes from our our moms kitchens, full disclosure. When we were recording these, I couldn’t actually get home to cook because I was I was busy. This you’re busy. You’re interviewing the president of the United States. I was in a different job. And when that man near the White House kitchen, but that little brother, they my little brother, he stepped in to help my mom Cook one of our favorites. >> Yeah, he’s missed a business it out for this one up to even me critics say was made is is that when you was 6, 7, >> To tell you, they’re going to let that a package of instead banana cream. This is a secret, miss it for a little bit. Rich, a stuffed suit if the U.S. leader case was that this is the extract was in the polls. I’m jumping ahead. >> Apple just rapidly and that something about it. so that it has to be rather dry, which can be. >> It just to do something else to get it. >> 104, 4, 4, to make sure it’s the mission of the U.S.. Quickly. >> A few family to where you can that loophole and all of this go. This is great. >> SARS, the shot that last week. Know what? No, once in a cup. >> What family, though, that while, you know, brother is interviewing the president, they hold it down for 3rd hour today. >> It was there that I think, you know, you have to stop calling him your little brother. I probably should. 66. I was going to say always my little brother. I love it because I’d still give a knuckle sandwich. Haha, thank. Thank you, Ryan, have you go astray? By the way, you can find all about Mother’s Day recipes at today dot com slash food >> With over 750,000 subscribers, Stephanie and Cloud Ramos. Our online hit to their cooking up recipes in the kitchen or on the road, reviewing the best food in Texas fans. >> Cannot wait to see what the Ramos sisters are up to. That’s right. And we can’t wait to get a look at the festivities are cooking up for us this morning. Stephanie and cloud. Good morning to you. Happy Cinco de Mayo and what are you cooking up for us today? >> Good morning. Good morning. Today will be cooking some a skirt steak tacos for you. And we’re going to get started with a big, big full. You’re going to want to we can get some good married going. You’re going to need some lemon juice. Yeah, oil, you’ve been nice. And once the mayor Boy Scouts and we have plenty of spices are going to satisfy just about everybody. We have some ground, cumin paprika. We left some people. Make sure you get it all in the Baja. Okay. This is our marinades. Yes. And we’re going to add some black pepper for those of you that like sugar. You’re going to love this and some ground, ginger. We’re also going to be using some a chicken, but we but you can use whatever you’re comfortable for us to pay something like that with her make said around, just like human did make a difference and that you can what you’re grilling outside, I have for the fate of the flavor is going to pull through whether you’re grilling outside or in your all, this is just going to be mad and how to go ahead and take that. You’re going to be excited about this, OK? You can do one hour or overnight for best flavor. So either way, the flavor close to the seasonings can a toll on coming for 30 minutes. A day works just fine. Haha. I love. It’s true. >> I love they use and skirt steak. It’s one of my favorites. But my question is, do you cut all the fat up the skirt steak or do you leave it on? >> You know, I’m very lucky where I purchased my skirt steak. They tend to cut most of the fat off and just leave a little bit to give that flavor that you need to keep it nice and juicy. So make sure you turn some of that up. That’s a good question during winter. Keep the fact, you know, we’ve got extra how we do tend to so go ahead and call your skirt steak and cloudy. Want to take over that love league really have their All right. I’m going to you know, some if you want to. All right. Well, let’s go over and over >> engaged in your full smell that are Roman is it’s a little feisty. Go ahead and give it a little fact that this is very mild. How were you mild flavor? How long we’re going to cook that states. It’s going to find out what you like. But today we’re going to work for about 3 to 4 minutes on the site. But only for one. Find the fun. I 50 send their case. So love this. Tricky for gold. Here we have something really fresh lease 83 days. You can see the post right here. We have a real for you. Are you doing fine right here to haha. waiting for you right here. Go ahead of time. You said so you’re going to go normally 5. A corn on this. >> Thing of beauty, ladies, thank you so much. Ramos sisters, talk to you more at today. Dot com slash food. One way to teach kids about the importance of traditions and culture is through family recipes. And that’s exactly what our friend Mark set by the lead is doing in her debut children. >> Much of what is called go see 9, though, on Cook’s time. His recipes yesterday should make one of those recipes in the book. Marcelo, we’re so happy to have you in person. You’re welcome. And yeah, it’s really a book for your daughters. That right. >> Is he always used to make me read cookbook, cookbooks the current night, but she’s not in school yet. Which means we only speak Spanish at home with the kid. Yeah, they go to school. So I would be translating in real time. It was like I need to write a book for her that’s written in English, Spanish and the incredible here we are starting with some throughout. So yeah, it’s been a Carrot Month which is kind of weird because I celebrate Hispanic heritage like every day. I yeah. Haha. Absolutely so about that. And this was about all those little tips, right? So this is a role that that keep those and people usually don’t know. Like the simple tips. Like if you warm about the the it’s much easier for you to roll it out without it breaking so you can make that makes sense, right? It is so easy. And then just shredded chicken shredded chicken. You can get from the rotisserie on the market. If you’re on a boil it. Yeah. Who don’t need to put anything on it to make it stick. You just kind of you don’t end up with about this is if you’re not an experienced float that maker like the woman in Mexico, they don’t need to do to to think think they figured out. That knows how they make it stick that right. But if you’re not a professional about the me too, using it, you can fry the toothpaste. Absolutely. You can track the yeah. That’s a really hot oil. But there you go. And you just leave that in there for a couple of minutes and it will take him out. So we do for your Sunday. Yeah. Can you air fried flout does absolutely 100%. So my idea would be you brush it with a little bit of oil thrown in the air fryer and that’s it. I’m going to try to what you can. I’ll tell you what you can do. You can bake or air fry tortilla chips, but we’ll get to that so that we make the rest. So another thing about the book is introducing folks in kids to like the traditional stuff, but not too spicy up because that’s how such on that because they have the colors of the flag. You’ve got some tomatoes that are seeded some onion. See lot, though, for sure annual. And you can imagine like to do the jalapenos without seniors without the see the spice is actually in the vein. Not so much the cso you take out the bank. And if you don’t like spicy to a little sprinkle happen, my mom’s trick oil in that sense or and yeah, an and lemon pepper and that’s it. And you’ve got your beautiful sight to the and then to address another great one for my mom. Always stress to let a little oil. A little vinegar brings out all of the flavor and then you just dress it and then go Mexican with like a big, huge. You know what? I love the whole thing. You’ve got some beautiful ones here. Haha addressing what you out on top, right? That cheese? Yes. So dress lettuce like that’s one of the things I teach in my cooking class. Always stressed the lettuce in these Mexican. On though he throws a little cheese and Mexican. Good enough? Because why not? Because it’s so delicious. Come on over. Bring you out that day to show brunch in. Yummy. Okay. You have like a like a heart attack because we thank the chips are Taha. Here’s the thing. Could be up to their awesome. But if you bake them, you might be like in little more willing to put them on the here’s what’s great about this recipe like you brush them with oil. And I think yes, it’s our morning coffee. Haha, how you cut it up. You can kind of the stars. You can you much like that show you so much fun. I do it for Christmas and Christmas states and make that that the the to Christmas hats by sure. But not anything you want. I’m using to the line had our little bit of time, a little bit of roads and that’s the thing about homemade chips. You can season them with whatever you want to sell simple. So that brush with oil season and then you put in the oven 3 55th 20 minutes the other night. And Chris, you want to make sure their drive out. Nobody likes it. But it’s you know, you’re going to get a little block. The simplest thing in the world. All of these recipes come from my mom, which is what’s so special about the book. The secret ingredient Lacoste is distilled white vinegar. What? That’s what you guys are eating and you’re like, OK, I what I have heard that it’s it’s how my mom used to make it when I was a kid and la and long time to get and then you just massive and salt. And that is that for all you need for GA one truck now. Yeah. But when it comes to have made tahu, sir, we can. You can find my these men go. Yeah. I think around across Mexico like people are getting it affects us. But for me, welcome one. It is just this with some big ships that are seasoned and that’s it. Asians so good. We love the shark. Try show. If you want these recipes, all you have to do is go to dot com slash food and Marcella. Everybody. Check out our buck at if your children cookbook. It’s for all of our kids at today. Dot com slash bucks. Last time she was on member her daughter and it could bring a Barbie. Ah, ha. >> Several we say here is back site. You know what the guy they just said. Let’s let the rain stop. It’s time for some Texas food. What do you have? >> There is set to good food in Texas. It smells amazing. And here with Matt Lauer E and Corey Cook, the owners of L Jays barbecue. It’s where all >> all the locals go. I told one that she was like what you get to eat this barbecue morning, guys. They stood out here in the rain and they protected the beast. Haha. Yes, ma’am. All right. So we’re going to make one of my favorite Texas dishes, which is queso, but you’ll have a little extra spin on it. >> Exactly what its Texas. So it puts a brisket on it. Why not a case to show us what we do, what you put in your case and we’ve got a 2 cheese queso. It’s white American of pepper jack cheese at a little bit of half and half and some cream of chicken. This to keep it that and it takes about an hour and a half or tall meltdown properly and then we’ll chop up. Some be heard on top. Okay. Wow. >> And wrong. I mean, yeah. We all must know that. I like hey, so because and with a little bit brisk it on top delicious. We heard you guys have a really famous sandwich in your restaurant. >> Tell me about it. Yeah. We called the big dog. Just sausage risk loaded up with pickles and onions. All the other regulars know to get it so good. Make that real quick. So if you’re special sauce is mustard, you told us that earlier in the show. Welcome to bind the combine, the the road to the brisket yet within months it on there. It’s a common trick. A lot of guys use it worked really well and has a little bit of flavor to it. Bizarre. Jalapeno cheese sausage with jalapeno cheese sausage. It’s the best 1, 0, my gosh. You had me at this pickles and civilians on their Corey. >> Wow. You’re good to go. That is amazing. That that really is a big dog. That’s where I’m so what is your favorite part of your restaurant? I see some banana pudding. Some cobbler, some mac and cheese. Collard greens it. >> I mean, guys, so the meat, my favorite kind of in charge of that. But everything is delicious. We everything from a to restaurant except the bread and tortillas. Everybody else is going home and get is homemade. But we just we were we like it. Also we try to put our best of everything we make. >> Well, I’m going to try to get it right. The big dogs right here. But I’m kind of scared about what this is going to look like. I’m back. I might have to try it when we go to commercial break and people are out, but we’re going to get a tree cut for you and then that way, you know, you get a little sample. Everything that we got here for you. I have to say I’ve already tried it this mac and cheese Hoda yet give it. How is it too? It had been right to oh my God. I want that. Never had anything like that. Can you cook that stuff? If you do have a smoker, what he supposed to feel? The smoker? Yes. So what are you guys holding wants to know when you don’t have a smoker? How do you cook these meats? >> It’s tough. But your best bet would maybe try to trade him to tropical grill my work at it and I’m not like to play. >> And some of the Weber kettle girls and stuff to, you know, use offset smoker, which is nothing but smoke. There’s no direct he’d ever going on the view. And yeah, so you know, the brisket. So we have here today. They smoke for about 12 hours and it. >> They’re delicious. And by the way, this banana pudding. Really good. Hold on. Bringing back some food start-up accent. grandbaby Cakes. Also the author of Every Day Grand which oh, by the way, is available for preorder as we speak. Your it. Johnson is here to share her spin on a classic in easy week night dish the CAS role and to cook along with us. All you have to do IS scan that QR code to order the ingredients. With just one click, you select add ingredients to cart the new schedule, a pickup or delivery. It’s that easy almost as easy as making a dish itself. >> Yet will come back and you’re going to help me. I’m good morning. So Turkey, a chip Castle rock. >> Could not be easy. Looking. Good news here. Is that in all of you can even do this, OK, Gov. I know you can be cooking challenge that we’re going to do this together. So to start, I’m going to show you how we going to dice up these like Bell Pat, OK, you’re going to get these trips, just kind of get them together really easily. And then just go down to create like the small little dicey, right? Really easy. Just gather out. And that’s all I can do that just yet. You can do that. You can do that. You’re not ready. So we’re going to start on army. Makes sure I’ve got some ground be here going at this to some olive oil or that night to vote. And I assume you could easily stop that out with Turkey. And yet you can even gradually even ground shaking. Yeah, whatever. You’ve got a fine and I’m getting at in our bell pepper here. And then can you add in that dies onion and garlic for me. So that’s yeah. You got to start cooking the down. You’re going around it. How much growth is it? I mean, I love garlic right at a dinner. Add as much as you want in there. And then this is when we get into the flavors like we’re going to and into sauces. So if you have talked to today tonight, of course, yes, some leftover saw fit add in the red and the green that’s going to vote and will play right here on the one’s that tax year or so years. Yeah, I was on the right and we’re going to add in this ASA and then we’re going to add in some back season. So just or ball tossed or bought it in the little smack it and just top it all together with some chicken stuffed chicken. So what’s the word out? It’s very good. Oh, my gosh. So you’re going to cook this together. This is our slot. He yeah, looks really good. You’re going to let that kind of thicking up into this and then we’re going to start adding in our additional tax year. We’ve got some cream of mushroom it and well, I know and make it real grieving every everything you read into everything and now everything. What into everything that makes everything so much better. What do you like it so much with so and so creamy. It has so much richness along with like the sour cream and that it will make that texture celebrate. Yeah. And I love anything with mushroom to. We’re going to add in some black being. Okay. Grab that. Add that in and of course, the sour cream. I was talking about throw that into for that extra richness in that tank and then we’re going to be yet get that in. There are going to start that together. Cool. And then this is when you get the kids involved or you can get rid of like your morning aggression. I’m going to I’ll just go. Oh, yeah, I get that. It’s like I’m thinking that over, right? Yeah. This goes in. The pan goes in and you can go to and then you just start building and this is where we get into our casseroles. Almost like a lasagna. You’re going to just layer it up. Where is $3 or whatever? Yeah, yeah. You can do that 3. No one’s read Fredo, Lehman High. You know, high in the air. Like whatever you love, like you can really adapted to make this into whatever you like. Layered it. Yeah, I like you bake it off and you get all those taking to get that crime. Would you go along and make it about 30 minutes and then you’re going to at some cheese on top. Don’t add the cheese at the beginning and put the foil over it because it will stay at to do it to the boil lot. And then just add that she’s and then let it get. And then it comes out his new cookbook. Oh, my gosh, it’s called everyday Grand. Yeah. It’s all about just loving and enjoying every single moment of life. Like I wanted to just make a buck that just not everyone happy, right? Finding so much joy. And just beyond this holiday, it’s like you got a good hair day, celebrate bank out in New York that I was so grateful to him. And I mean, like, hey, you change the tire celebrates. Good year for that. I was yes, she loved it. So good. >> There are a few things that bring life so much. Joy as tacos and margaritas were in my case. A mocktail great ideas for celebrating Cinco de Mayo this weekend. >> Author of the New Cookbook called Fiestas Are set up by and the lead for with Mining. Thank you. Marcellus Okuno pressure. We’re going to cook with my mom and her only recipe. >> I just talk us. Listen. I know it’s going to put the first lady today. I did know this was here from Mexico. Yeah. No one ever celebrated Cinco de Mayo. Haha, it’s like I’m on a tour breaking telling people that we don’t X’s. We really what making. Let’s start with the this is a vegetarian tacos. And I want to do that. I’m a vegetarian food and my kids love it as well. And this is a kid’s favorite. So anything that is that kids get excited about. I get excited. Haha. Basically we’re making a vessel, a tortilla add of zucchini. So you’re just going to take that. She’s been doing their money into it. Super important that you ringing out. You have to get rid of all the moisture. Otherwise it’s just super soggy and turn in that or to ready for say yes, and to not what’s going to bind it together. And just some seasonings garlic Patterson Packer, you connect to pull a powder. I’m a little bit of red, whatever spicy favor you can add the and the kids go for that. The kids go for that or TM made out of a key meeting, really, I think adding the seasonings and make it make it nice and savory enough yet she’s in the filling Russians and anything that they like. Chicken shredded chicken. They love that. So the kids go for it. What about Meredith era when you don’t like it, just please protect. Thank you. So you take a scoop of this super easy and then you’re just going to gently patted out. We have one here. Maybe you can use a little bit more. You can get many for the kids. They would love that, too. Yeah, it’s heading out. You bake it 3.50, for about 20 minutes and you’re set. It’s Monday and you can check if there’s something that families like I need to meet even though it’s a Friday. Yeah. So you’ve got to do is garlic a little bit of chilly pattern. I favorite Chipotle if you don’t have any powders, Jessica Spice grinder, which dried chile in there and it’s a great solution for getting great. Yeah, sweet potatoes to have like that kind of meaty texture they do right there. They are very filling, right? So that’s a great part of your dinner. So all we’ve got all the accouterments here for the traditional talk. Oh, I love that. He’s cooking when here. Excited. By the way, my mom likes vegetarian food to feel. I think you’ll love this. If you if you if you choose it feels like you pay was not perfect recipe for her. Okay. So that you take this sweet potatoes and we mix that with a little bit of can’t we just add those here? We know how that well to looks like a lot. But it’s going to end up getting well to the season to taste with salt pepper at more of the 2, if you like what I love to, if if the talk of bar, yes, so fun for kids to make their caucus park that day there the season. What are we why and how we’re going to last? You know, we also want to take a case that if you like that, it’s mind you want some sure. Thanks. Well, the have a little bit. I’m a little nervous. Wonderful, wonderful. Not like that. Food. Wrap it up for lunch that don’t zoom in on that. Let’s go back to your mom from hold your point. I will make you think you’re not good. Very good. We’ll put that over here. And I walked out, yes, dragon fruit at the tyabb group for them to find out what is going to bridge every day of my life. Super simple. And you can always put these open and you’re on if you’re going to get whiter this beautiful, if you should call crime. So it’s kind of like you hope you get this color that makes a beautiful day. Yeah. Beat that. Yeah. Or the dragon fruit. A little bit of soda. Want to add that the a little bit of fresh lemon or lime juice. Either one will work when you sugar about a cop, a company now and those are virgins. But this will be great with either tequila or a light. Rob would be great. So you just blend this cop. >> Okay. Militias Marcella yet again. Thank you so much. And you were excellent. Thank you. So to make these recipes at home, check out today dot com slash food and to get Marcellus but go today dot com slash act. >> One of my favorite days of the year. Although up to bat it lands on a Tuesday after a well where there’s a new recipe going viral. But let’s give it a try. Okay. So we’re going to try a case in the blender. Yeah. What do you do? What’s the that’s the blunder? But some things in there. You put one half cup sugar. That’s a lot of what? No, thank you. Some things and they’re already okay. Just sugar. Water. Tequila at wailua. It’s already in there. That’s the sugar water sugar, white sugar. I think you should put agave but it was not my cup of tequila. Okay. To your tasty. You put a little contrast K 2 cups of what we have done. Haha. Yeah. That’s a lot of yeah. No. That’s for the drinks. Okay. That seems good. And then put in the lines. Good that it salt salt. The show for the rest. It’s all for the rest of I pinch of salt. Just a punch. You know what? You have? Very true. Haha. Okay. Just a pinch. Okay. Just a bit. I’m going to be great. I don’t. Which we put the ice. No, no, no. What do the Green Smoothie Rings movie, right? You’re ready for it. Okay. Now we wait for a new report over the strain or whenever this trainer is the best recipe we’ve ever made. What do you want the fight? I think you just getting the fields out peels out telling you in your ear pausing because I’m not s peace. We hear you want to try it. I have something very soothing about watching it. Strain this, Tara. Yeah, all right. I want to drink. I think I don’t want to drink that one. You know what? I think this would be good for you. What is your he to rest? Great for your Mohit. A recipe 100? This one because I made it. Let’s see how it tastes. It’s too sweet for me. I love sweet. We’re going to be into it. Then it’s also a little strong. Try this one. Here is a strong that’s much better. What what’s the difference? Takes this one. A car from the start one. Yeah, I’m right, right? Really great. >> There’s heating up and people starting to grow larger gatherings. It’s time to get you ready to host some friends and family for a hearty meal and who better. >> And hostess with the most test. Elizabeth Pasco going help us out to get new Cook book 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. >> Yeah, I lowered and this is the best. I have that dress. But I couldn’t zip it. I couldn’t take that. That’s kind of funny because it’s bad. Yeah. It took 2 people to get me in this day and I’m only going to keep it off for just a few minutes track to bring up. >> They’re the best hostess. Yeah, I like that. You can make something ahead because often you feel like you’ve got to make it here they come. They’re coming in the door. >> I’ll tell you something right now. I don’t know where Lionel Richie’s kids were, but that’s all the easy like a Sunday morning is ridiculous. I mean, you’re trying to get kids dressed. You’ve got Sunday. Still, we already got a soccer game. You got something you’re looking for clay to run around. Yes, we can make today and you can start on Sunday Saturday morning. And it’s one less thing that you’ve got to do it. What we’re going to need to think that really well and they were adding our mail. It actually happened map. You could use mail that, you know, a lot for the latter can sensitive. But that’s okay. Haha, like we’ve got a little Kyle. We also have our should got a little bit of vanilla and tell you something. But yeah, it’s expensive but did not have the invitation. But now it needs justice. And in that why? Why just makes that much difference? The flavor you get incredible and really start getting the coupons for something else. You know, it’s 10 times a bike that you made it. All right. Here we got berries. What ID at at Holston a little bit of flour and whatnot blueberry some of this that in turn purple, that’s kind of come to a very that’s going to track you. It’s got a protective. We’re going to put that. It’s right on the M and now we have work. French Brad shot. Yeah. I had to be French bread. Is that like a baguette or something? You can use a baguette. You need a little brat. Really? It’s going to be you know, if you got under French Brad or the Italian love. Yeah, Brenda and I and we have some cream cheese. And if you want to make sure that trend temperature did cut it up into small pieces to for that will kind of bland. Haha, the amount of crunchy to your southern by that trait. Okay. Now here we get, we check our our grazed and I’m not starting casserole dish and you don’t have one. You need to get one, especially if you’re going to get my book come about lightly. Every other recipe calls are not about Thursday and then we’re just getting a cake. Yes, but are and did you notice Mike Iupati now everybody made is about one. Yeah, you can keep. Yes, rain temperatures. Butter is always at your disposal. It’s fantastic. Gavin, you. He’s got to go right into now if you’re actually making this recipe that, you know, obviously we’re getting this 15 day today, but you’re going to leave it in the fridge or right or at least overnight. And so that’s the great names were going to make it a had. And now look at the outlet Mall show. I think as have you and my beautiful haha and how do you serve now? How do you serve it up? I do a nice, big, painful and then it’s going to go on to our plight. You can do a little bit. How are you? We’ve got and we love you. We love you, too. Get a list of the new book. Come on over. She says you can entertain anywhere. >> At today, dot com slash shot this morning today. Nutritionist Joy Bauer is whipping up a quick and easy for tada. That’s packed with veggies and flavor. Taken away, joy. >> Hey, guys. Spring is in the air and it gives me the opportunity to feature 2 seasonal standouts. First step artichokes. Artichokes are with fiber and 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 2 superstars, we are going to make the ultimate spring for Tata when it comes to us bag su, just going to snap off the tough outer Stamm and then asparagus into one to 2 inch pieces that this recipe and then a saute them in small pieces. So we get the nice and soft and now for the artichokes. So for this recipe, the EU’s artichoke hearts and it’s so simple. I drained and rinsed them from the can and now in patting them dry. You want to get them is dry as possible and up, give it a rough chop. So now that the veggies are prepped, we are going to make the egg mixture. So here I have a large hole has mixed with 4 egg whites. And here I have half a cup of a Greek yogurt or light sour cream. One putting in 2 to 4 tablespoons of Dale and a little bit of saw and a little bit of pepper and you just go and mix this up just until the jokes and the white slim together. And you can see I have little lumps of the Greek yogurt scattered throughout. And that’s OK because all of that is going to land and now it’s when we bake it off in the oven. Now we’re going to head over to the stove and saute vegetables and adding an my asparagus. And I’m also adding in some onion. So we saute these vegetables for about 5 to 7 minutes. They’ll start to soften up. The onions will get slightly browned. The great thing about the tot is that totally customizable. It’s really the ultimate kitchen, safe meal. And I’m going to toss in a little bit of garlic. >> About 30 seconds and I’m ready for introduce my artichoke hearts. The skillet is screaming spring in my kitchen. Smells amazing. And just going to spread out the veggies and I’m going to pour and 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 from just a few minutes. And I transfer it right into the oven set at 3.50 and bake it for about 20 minutes. And that’s all there is to it. I like to add little puddles of pesto on tap and then a drizzle of balsamic glaze. It is the perfect meal to put spring in your step. >> I miss half and it’s we’re just talking about. It’s such a great way to use up all kinds of veggies left over in the things that are on their last night. Yeah. Side of that, though. Some grits to no sugar. It still should know about it. Sot and lots of pepper. >> To thank you so much for this recipe. Head to today dot com slash trends. Tuesday home is where the art is. The newest craze sweeping the Internet, the Internet, it’s garden a caution me look at these baked beauties garden precautions. Popularity online has been credited to Massachusetts home Baker, Terry Collette, who first shared the colorful creations on her Instagram at the new Baker. They’re so beautiful. Today we call them food and lifestyle expert 100 around most to teach us how to create these edible campuses. I don’t >> 100. I’m never inspired by cooking things. And I’m so inspired by this. Like I want to make this tonight. I mean, it’s so exciting and it’s really simple to do because you could do it from scratch. You can start with Starbuck do, 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 sheets that can help us, right? >> I promise. It’s super simple. So I’m going to show you from scratch. Do what, using sunflower Sunday, little bit of salt. 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 in 5 kids and bring it home and you can play. So how do I have to really quickly if I can’t like, yeah, can I go buy something work and pop it in rolls out? Yeah, absolutely. But you can buy the papa. You can buy the kind of come to a pizza parlor and a half from how to do that. The pizza parlor pond do is a great trip that they know. Haha homemade. Not as good as I do like going home because this lets you control the flavors and you can go savory sweet. So I have some flour here a little bit east, a half cup of olive oil that enriches and do make that really rich and luscious, which is what you’re not probably going to get from the pizza. Well, but once what’s next is up. You get a really nice do going. You let it rise for a little bit. And then you spread it out on a cookie can make the kind of stick my fingers in there. Just make a little hole that the traditional felt like a catch a style. And it also holds the olive oil and all the flavors and make little nooks and crannies for the veggies. And then you play like this is all about creativity. Think of the DOE has campus and your pain in the fruits and veggies and spices. And that’s that you use other vegetables that work better than others or yes. So you want to believe anything that’s really like mushrooms. If you use from the lake much as you want to cut those down because they don’t just kind of dry up in trouble if you don’t cut them down first. But for most things work really well. One tips if you use things like herbs like herbs up or just in it, but if you dip them in water before you add them, even a little bit of lemon juice helps that just kind of keeps them looking pretty or longer. One of my favorite things to use is the heel of his you key anything to peel that off. And now you have this great Utah wavered. I think that works at the stand. You can use in the Steve Irwin. You can use it in the sweet ones. Peppers look like natural flowers. And a really smart thing to do is to pull out cutting boards like about the same size as you’re baking pan and you can lay out your dessert. You’re a design here. The only thing that could really talk about this all day. We only have a couple minutes how long you bake them for and then show us some of your your creations. Okay. Yes. So you bake these for about 20 to 25 minutes and a 450 degree oven want to call and there it looks gorgeous and a little fun to develop. Good as you can paint using things like turmeric paprika and you can make even kind of like Kate, the do with that. But here and had to that a little garden here in our town and weight, check this out. So I actually get a little self portrait over here >> maze. Yeah. And then, you know, we so this is my dessert. One. You at some sugar extended minutes as peaches and blackberries at first sight hit 7 of the day, right? We just or we were so inspired by your creations. She were here have inspired us. We think this could be so fun to do with the kids to thank you so much and for these ready. Yeah. Thank you. Head today dot com slash food. >> Long and just some pastors here with me. Let’s keep this party going. We got caught the eye. >> And here with a few delicious drinks is mixologist and influencer. Tiffany. Very. >> I tip. >> Oh, my gosh, Tiffany, we need some spring cocktails, right? Finally, some flowers are out. We’re ready to drink. We fresh. Yeah, what you got. That’s the best part of the plane crash. So we’ve got all these great ingredients that are in the market or in your little garden movement. We’re starting here. We’ve got some fresh ginger modeling, some BlackBerry, little rosemary, some lemon, your favorites. It clear to parents. I’m just giving you a little spring has sprung of. I’ve only gorgeous colorful from the garden is right on top of that. This is adorable. How do you do this? You mix it all together in a juice or no? No, you take yours. Cocktail shaker in a mason jar. Whatever you’re comfortable with model those fresh ingredients could a little sugar in there. Your favorite agave, honey. And then toss your favorites. This is really good. And it’s not sweet. Knowing the ginger bike and I love that you can have gin Tequila Arvada was. This is vodka right now. It’s 10. >> Haha. >> So every month when it was kind of my vibe, I call it. But the wonderland, those are fun to fire. Fans know what I’m talking about. It just makes you feel really good. You know, it feels good. And you know what? Rhymes with Tiffany Tequila. Yeah, he so there’s some tequila inside of modeled some. Thank you, Robert. Some fresh basil, which gives us that great aroma because the splash a great for the mayor to get that good citrus. And by the way, keep that metabolism going to. Yeah, there’s a set up inside that I’m creating with this. The BlackBerry with those very and the bases where 8 sit together. You know, I love about this one. >> You can make it before your guests get there. Let it sit. >> The poor themselves. It’s kind of like Paloma a steel grate. I do agree with that threat with a Great Britain side. But a strawberry grapefruit. Really delicious. If you want to put some salt in there to I do, too. Yeah. All right. Let’s get behind Apple. One of my favorite. I call it like a picnic spread. It’s because we’re going to get outside. We’re going to have some pick a time. When you’re on a picnic, you don’t carry too much. Yes, a little bit of pineapple. A fresh lime squeeze that right into your class or whatever you’re drinking at the picnic and then remove. It’s like, you know, it just doesn’t go martinis. It just doesn’t it? It got to shore. I have never heard of only thing. We have a drinking coach, friends, I’m here for you. Aloha has never moved by itself. What going to say? Well over? Oh, yes, that white from deserves some space. Not a lot of alcohol. You just have a little bit of a TV in la spicy, ginger beer there and you’ve just supply here. So what do you think? The secret to a great cocktail as I’m asking for a friend, good ice. You’ve got to have some ice guys. You just can’t ports definite glass. You need ice to dilute. Do a little cooking. Make a call the what’s the difference between ice? I’m good. I girl. >> What your ice just be melting and there you have it. I just think it defies from the freezer. Know. >> Yeah, it’s been no. General. We want to pick solid dense about slowly. Look at Yahoo. >> Have a budget. >> I want to make sure you have good tense ice and that way. It’s a little slowly. You want to boil your water before you make ice cubes going to want to watch it. Tastes like the French. No water. No. I added my in my ice cube tray on alkaline water. Bottled water. Put that in your golf are teaching me. Haha. What Crystal Light mine site. Yeah. Yeah. There you go to Hawaii to hydrate and my gosh. Thank you so much, Stephanie. For these recipes and more go today dot com slash food. we’re making pistachio cake. Which is something my mom for me as a kid. It’s light. It’s refreshing. It’s perfect for spring. Take a look. >> It’s another edition of cooking with down big today there’s something delicious it was and is yeah, because we kicked over. So let’s just put some regular cake mix into the end. But at the statue putting just like Bill Bennett, we have 4 days to crack. And would some of the only one gun. This is called a Bundt pan. This man, you know, KU, you got to keep you busy. Well, the cake is finishing in the oven to make the frosting, OK, we’re going to use a package of dream with a really know what it is. Has that answer? Your question is our second pack of field. The seasonal peak soon. And that’s how you know, it’s good. We’re going to let this cool a little bit and then we’ll flip it over frosted. All right. So this is nice and cool. Now it’s the moment of truth in flipped over and see if it comes our way. >> I’ve been there with the recipes and more data com slash haha. morning on today, food we’re faking a tasty treat that all your peeps. >> I shared a lot like that cookbook, author and food. He in New York blogger Vallery Lomas is here to show us how to make up the con but camera perfect for any celebration this weekend. Her the recipes from her newest cookbook. Life is what you think it was morning. Good morning. Thanks for being here. Makes Sky. Okay. So you’re you’re making this bundt cake is really slow. Our a s first of all, what kind do we use and how when we scoop it, you know, strangely over school. Exactly. So we’re using all purpose flour. >> And so the way that you scoop so that you get the right measurement and it’s not too kicked in there. So you get a dense cake is you do what’s called scooping level side to stop light and love me. Maxwell. That was if you use too much flour, it will be debt. So I’m just using a straight edge to level and I’m using an angle spatula that you can use a better night. Okay. So we May 3 cups of I guess what. And so I’m also going to add some salt and baking powder K, but that some good could be. Haha, right. And what we’ve got are 3 cups of flour and our dry ingredients might well just with them together so that it will help the case come together more easily. Let got some softened butter and we’re going to add a cup and a half brown sugar. Okay. So with brown sugar, it’s like the office of the Cuban level. It’s the like >> PAC Packet and as you can get in the bigs at yes Brown sugar. I can do. Yes. Come yes. So yeah. All right. Perfect. You can go ahead and put that. >> Given the West. Haha, I love having help. Although with this cake, it’s so cool to come together so quickly. You don’t need the whole fam to help. Haha. Okay. You know for you, sir. So we’re going to go ahead and get this going. We’re going to cream or butter and sugar about one minute that I don’t know. It’s done with what he what are you looking for? Right? We’re looking front light and fluffy, OK? Well, that’s what you can go ahead and add or egg. Okay. 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, 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 okay. What’s the trick to adding the dry ingredients all at once turn off the mixer. So it does here. But yes, so we can go ahead and we need to at the rest of our but will ah, if only and we want her to have any left. So we’ve got on so from Louisiana, hives, and I’m just roughly chopped them because I like when you bite into the cake, you have like a nice clean front by exactly end because they’re toasted. You get that mom. Oh, yeah. That balances out the sweetness. Okay at this. So we’re adding are for cars and got are crushed. Hi has really moist golden raisins. Do want to help. Yeah, start mixing this. And yet you might get a little bit of elbow grease. But so this is like a real. This is a heavy bat. Yeah, I mean, not heavy, but yeah, it’s a cause into a pound cake and that’s okay with that. But can’t do much. Let’s just agree to and then make it at 3.25. Hour 15. Go ahead the moment and you can cut a slice men given and how is it? >> I mean, how Eilish it’s not what I expected because there are so many different ingredients and it’s Ocon been cake. But with everything else, the raisins. It’s just a lot going on here. It’s great. I love this. This review of years really surprised Houston and that is so moist in the middle of the year. If you have like it’s a big been taken. It is but it because it’s voice it will be good for days e U so much. We sure to check out her cookbook and for these recipes and more head to the day dot com slash >> Going to be good in your neck of the woods this weekend. Go ahead and check that picnic lunch after some about that. We have just the guy to help fill your picnic basket that have to be executive chef and owner of Big Beach in Brooklyn and soon. Also to be in Long Island City. And all right, Florida, this right of all. Congrats. I got excited to work for super excited to be back here that thank you, Lord for working on office. The health things out but try to get there. But we’ve got some beach snack to watch. Crunchy chicken wrap on the way to go. You can sell it. I love to get out and I know it’s a contentious but I also love grapes in my chicken hot. If you don’t don’t come in. I also love making with what is your chicken? Because it’s like, all right. Donna Tartt Cook, who doesn’t love, which is your ticket. It’s inexpensive. It’s everywhere. You really quickly just take some artistic chicken. Break it down into the press. The legs of Pfizer, which is the top of the meat. That does not have to be anything sort of fancy to chop it up into little chunks of pieces to yeah. And then for the legs and thighs to shred the meat. Really simple. Really easy. Save the bone because if you want to sue played with it, you can put since high water care to really here is all about you that you’re not super easy next to cut rates were going to give this little trick that this is the great hack. You can use of the church who made change here for me. I’m not sure if you go to. So you put 2 people, the rates between 2 to get to do a container to hold them in place and then you can just a raid slice. Take a look at you girl. But yeah, now I’m so impressed. Cut in half. Well, that doesn’t mean cut. Oh, that’s a high fiber that it’s chef. You’re hired. All right. So >> we’re mixing board take that. We’re just taking me the whole chicken. Everything we haven’t been able to simply an ace, of course, meant to that. We’re going to add just, you know, a handful of great for sure. Everyone in there. I got a little hot sauce. Whatever your favorite was. Yeah. So he’s on the roster. You don’t like the top-two spicy for you can leave it out to people. And there was some freshly chopped parsley about fresh lemon juice. I love bright citrus. The tickets out of his it kind of switch. That brings all of us together. Some top shallots. This can be sliced scallions and you don’t have to sell it. And again, some Christ chicken so contracts, we’ve got some smoke, a concept car to those great stuff that you’re going to put ships up in their work rate would forget he some chopped celery. So pretty much a standard that we love that saw cover, mix it all together. And then we’re going to slide on over here. Put it into our wraps. Now. These are great to enter. Wrap is a great thing to bring to the beach because of some container. He said yes, what’s already? It’s all mixed together. We just got tickets for full of it. That’s going to put it right in the center of a car. I’ve spent a trap here, but you guys want to make a right officer. Whole wheat grass fire in this is that this is the kicker. Guys will take some kettle. Come take a chance with a crutch about the rain on top. We’re just wrapping up to get that extra. It affect to the rap Matt and chicken stock up spring to the beach. All your good. Good to go. Okay. You pair that with your grandmother’s read smoky eggplant puree. It’s basically bought the gun used. One of the things that I grew up eating. I absolutely love it. You can make it put a little belly container. Put it the cooler. Bring it to the beach. Yes, he chipped tape to prevent the step in and do not see if any good beach put plant has set a salute to the end. What we’ve got and what’s better. That’s better than a Blondie bar. Hahaha, I think the funding bars to one of those beach. You can all right there on the streets. Many of the right now they’re just basically a white guy. We have a moderate Scott Tipton, White talking to and they’re really bring it all together or not. Let’s get some good teams. These enormous, by the way, how do you store the sandwich is? So we don’t really so the best way to do it, guys be ready to take the steps to point out the beach pre making without the chips and the winner. Brady opening back up with the tips is that you can get soggy or spam. Raymond, everybody, it’s great. I mean, that’s how much you get these recipes you can head to today dot com slash at that. >> This is so great and we are going on a picnic and I’m bringing a whole lot of delicious stuff. So I hope that you guys are showing up here at right now. Yeah, for sure. So I like to say sounds so good to bring a picnic and everything is bad with Bush to to be making a push at a pasta salad and you won’t believe how easy it is. So here what I’ve done is I have according to the package directions just boiled injury, 4 cups of pasta. You don’t want to do the whole box because I don’t want to dilute the push to end here. I have a plumber, Roma tomato. You’re going to dice about 5 of these super small and you can do it because they’re not as like to say the juices. Yeah, and I’m not a pretty but you can use any tomatoes that you have in your house. You do want to just drain some of the liquid out so that you don’t dilute the flavor. So here I have 5 of them. I’m gonna put this in. So, Dylan, why don’t you throw in the that’s just going to be red onion? Hasta because it is. So this is a protein PA said there’s you could do a better being or lentil based pasta. There’s so many varieties out that. But really if you want to stick with the Reagan, that’s minced garlic lets the credit. And yeah, how could a little bit of saw a little bit one after? Yeah, what? Except that they’ll be eating it also utilize their future lies. And this is a little bit of extra virgin olive oil on this signature. This is going to be in space and the more the better. So you can miss that. I mean, this intel and that both sonic than a garden. Yeah, I’m so sorry has really good hands. And you can mix this up, Dylan, and you could put in the option for either shaved Parmesan or some of these all. That’s around. Yeah, this is what it looks like. I mean, it happened in the fridge and all those waivers main got together and telling even the next day. Because Saturday. Yeah, yeah. And it’s light and it’s filled with fiber nutrition and protein to try to actually great pasta. Yes, yeah. That’s double. Sometimes. You know, when you cook the vegetables to get worried, they’re going to bland. How do you marinate them in the head? You know, with the ready. So this is one of my most favorite recent creations. It is a hearty veggie here with pesto. And so what I start with here, let’s let’s do the marinate. So this is just apple cider vinegar and you can also swap and champagnes and a good balsamic vinegar. Red wine vinegar. Now I’m putting in Italian seasoning jail. You throw in the salt and the pepper. Okay. And we whisk this up and while you whisking it, you’re going to pour in some extra virgin olive oil. So it will also cry. Yes. Now I have my vegetables of choice for the sandwich. We have eggplant audit shows Keeney Red onion. I was saying, yeah, well, yeah. Over there was no other. You mix this up. You lead Mary need. If you have the time for about 30 minutes, then you put it out on baking sheets in a single layer. Pop it in the oven at 400 and let us know what else to just 2025 minutes. Okay. Then you’re ready to build. So here we have a terrible southwest and I lay er on the roasted yianni caramelized eggplant. So this is also loaded with fiber and nutrition. These are bikini is he and I have read Peppa on China. He’s not going to and and then to take it over. The top guys has about this. What is that? Balsamic glaze? I’m somewhat surreal. Only if you want, you can keep it the gun. If you knew someone like me and then last but not least it’s there’s pesto in the name said is the best. Right? But it is a bad. Yeah. Haha to this over the top. You close your sandwich. You slice it up and guys know it was great. But this is George everything about. Yeah, I don’t like that sandwiches, but this is not he’s down to the what we had to make to eat it without you know what you just dig in and look at this. You put this on top a little slice it into about one inch thick slices. I got to go into his euros. The veggies. You don’t miss meet Biden has it all. Not good. Was really anybody wants to cut the carbs. Just ate it. Open space. Yeah. So we have. That’s why we’re so glad you’re back for these recipes and more head to today dot com. My gosh too. Someone started recipes there in French chef, owner of the Lost Kitchen Restaurant. Freedom Main the star of the Lost Kitchen on Magnolia Network. Tea Cookies. Dishes could be easier. Folks scanned the QR code. 2 were all the ingredients with a one-click, select add ingredients to cart and schedule a pickup or delivery. And clearly the table become quite the today show favorite. Pretty quick. Hey, it’s easy with fried chicken. I think because here’s the thing. The vote with fried chicken for a lot of folks. Pretty hot rules us. >> Looks amazing. So walk us through OK, the first up. So the secret to this, this is a final fried chicken, which is just a little bit of a different twist on things. So it starts with the bride and that’s the real secret. So, Brian, just going to add flavor is going to keep it juicy. So we just Brian, that’s overnight. It’s got some fennel seed. It’s got some black pepper, some pay leave some sugar. And then we cook it in the Bryan just to sort of cooking in the and you let it sit overnight and then you cook it just because you don’t want to get that raw fried chicken when you’re kind of moving along here. So it’s already Cooksey. Don’t freak out. So you’ve got this also a rough and ready to go over. And then all you have to do is dredge in fright. So, Craig, if you just want to add in, this is some ground fennel more little bit right in Aurora and that will make it nice and playlists just regular flour here, regular flour to and then we’re going to start to dredge. So use the whole chicken, use the whole chicken. So you can have your butcher break it down into about 8 to 10 pieces. And then you can just dredge it in the flour and the final a little bit of butter. So we just keep adding flavors, you can say. And then we go down to this mixture. And this is just ground corn flakes. I just broke them. And that’s why I wanted that. So there are some things. So crunchy. That’s the secret. And it’s really cheap corn flakes that’s really said she cheap cornflakes a little bit of cornstarch in a little bit of flour and that’s it. So it’s nice and dredged and then we can just drop it right in the fire. You don’t have a fire. You can put in a Dutch oven with 375 degrees. You make a really good point about not overcrowding. The fryer. You never want to overcrowd the fire because then you bring the temperature down and if you want crispy fried chicken, yeah, have to keep that temp up. So it comes out. Look at it. It’s perfect and then so good. It’s okay to be white was the lightest to so juicy and then hoping that I’m just sprinkling some of fennel pollen on top of that here. I mean, that’s the kicker. It’s so good. Her power. It is like a subtle little flavor throughout. What is it about the funnel and that you like so much? I just like that little extra flavor. It’s not just plain fried chicken little final and it takes kind of some rain. But then you add this other sauce and this makes it even more delicious. So I I love rhubarb. I’m crazy about love. So rhubarb. A little sugar. A little vinegar. And then we added some strawberries and the strawberry. Rhubarb. Sweet and sour. That goes with your friends and that’s what you top it with. That’s what you top it with. Haha. You can make it to shore. Okay. Good hours ago with your front yard and this is a lot to finish with a lemonade. So decision. Friday selection age of Thai basil lemonade. You just make a simple syrup throw and the Thai basil get the sauce Bahama you just put in there Thai basil lemonade. That’s what it is. This an and it’s delicious and it’s Azle rent. Yes, they do. >> This is ridiculous. This is on me. Other chicken is wow. So this is on the because watching this is on the menu. >> This is not on the menu, but maybe it should be on the much as a be on the a new phase 4, 8, >> Before we came on the air, you’ve got to open another restaurant. And yeah, they didn’t panic. And what was your response? No way. Haha. Just I think it’s fast and what you should know what? >> Because there’s there’s just no way one restaurant I feel like is enough. I feel like I’ve for showdown in requests. >> A year is only open for like 6 months. But what you said was I’m in it for the love. Not for the money. All. So that’s another reason we can taste the love. Yeah. First I think there is going to come that in the 3rd out to fight. You can all over getting something else probably to buy these ingredients and recipes and more from our sponsor. Walmart scan a QR code. We’ve been to the old fashion way today dot com slash today. People just so you know, today owns a commission from a purse is through our links. >> And test. My guy has the most. folks into the grass key one of the stars of the Emmy award-winning Netflix series Queer Eye. He’s also a self-taught cook it and New York Times best-selling author. His latest Cook book is called. Let’s Do Dinner and You surely one of his recipes. >> For pasta salad and who doesn’t love a good process. >> Yeah. For you. After all those staff. Yeah. So start was can you know how do you make this up? >> Marinate zucchini. Great way to sneak in those vegetables for those kids. It’s green just like the past. So what I do is I just cut it really nice and thin. You can use why peeler like that. You would use for potatoes. Just cut the slices. Really nice mandolin, wife. Why not add a little bit good. But just watch out for. Yeah. So fast track, you’ve got a bunch of here in a bowl and now we want to marinate these to kind of soften and mellow them out. A little came a little intense and crunchy. So lemon juice of a lemon zest for ingredient that comes with the lemon never wasted. It’s good in anything. Almost anything a little bit. All of oil, that simple, some salt. It’s going really some of the moisture and let this sit for about 20 to 25 minutes. So worth it. OK off the way because you’re busy making other. Okay. Wants is a key. Meredith. Let’s make sure we got the past past. Haha likes a bright pesto. I love a bright pastel. Nothing makes me more side. Will maybe a couple of things. Yeah, I get my dog is sick, but then like a brown passed. So what I like to do is actually, if you put your blender canister in the freezer, the blade will stay cold or you can Blanchard Basil leaves. But I don’t have time for that to that time. So traditionally pine nuts, we’re using all means that I roasted and then we’re going to put a clove of garlic or roast in the okay. I’m here for a lot of toast or not say got a toast to all of oil has hosted some saw now just keep going. And then you did that on purpose. Also to bet, okay. If we can figure it out, you know, whoa, stop. Let’s pretend that it’s perfectly. Yeah. And then Basil days a little by little. Yeah, why little? But if you add too much, it’s going over process base. You’re just going to keep on pulsing that. And then you have the Parma at the end. >> But it back on some of his young. >> I have some very salty pasta water here with foot fungus and all the action, salty like the ocean taste it. It’s going to flavor everything. Put us all to my water halted more than you think you would. A lot of the salt is just going to go and be drained. But you don’t want to drain this into the sink. You want to keep some of your pasta water. Okay. So you know, it’s like a year. Just do one more. Try to I’m like I’m ready. We have our pesto pasta sotry plop in and you should do while the pasta warm Walton ice and one that’s going help the Uvalde. I say it wasn’t. What is about this kind of pasta, the mix? Well with I can sit like kind of pesto. It’s like nice and creamy nuggets and all the nooks and crannies. Also chile, the flakes for a little bit of heat on the gas. And you may you can use whole wheat pasta. You can use dahmer’s possible. Make sure it would take just good. Actually, it will. And this can actually sit in the fridge nicely. You can bring us a like a nice little barbecue the globe. Hello. I would put that on a salad like to indicate that it is working on its own with a little bit. Have for is a great nice little one may stop that you can do was use the almonds instead of the pine nuts, senator, that’s still less expensive. I love almonds. Given the Costco, keep them in the freezer. And I feel like everyone has almonds at home. I’m sure that’s walnuts. You can skip the not altogether if you want. >> This is fantastic. It couldn’t be easier. Got in that bikini isn’t a good one. >> What would be a good eye? You’re you’re you’re classy guy. What would be a good wine to lose? >> A good wine. Maybe cause. It’s like summer. Like a nice little. Like a free. You leave. Maybe like a nice little. Pinot grigio. Nice bres. And this is amazing to me when that too. >> Thank you so much to this is great. He all day. What’s the name of the book again? And let’s to dinner. Let student by the way, there’s the ball. If you want this recipe, you can go to to get the recipe. Com slash food as always. We will be right back. And the front line favorite thanks. wrap up our cool for the summer series with a refreshing addition of super food Friday today nutritionist Joy Bauer has to treats to help you beat the heat. Joy, you’re looking lovely this morning. How are you? >> Thanks, guys. I’m going to woo your taste buds with 2 recipes that I think scream summer. And the first one is a summer cucumber salad with vibrant, fresh herbs. I hope you’re going to love this very easy to put together. So here I have 3 cucumbers and I’m going to show you quickly how a cut from there’s a lot of people don’t know how to get rid of the season and that this particular recipe. It’s important to do that. So and leaving the skin on for extra texture. So obviously I wash them and pat them dry and I’m going to slice right down the middle just like this. We’re going to take this step to show you 2 happes. Now most of the liquid is within the seeds. So I’m just any use a spoon. >> And super seeds right out. Yeah. To show you come to a vote like this. >> It’s very easy out. I love actually using these as boats and then stuffing them with things like chicken, salad, Russian salad. It’s really fun, but some skates. So now we’re just going to cut them into super thin half moons. And I would do this for all 3 of them and show you see what the pieces look like and the skin is at all. So just make sure you watch it. You get a little bit of extra 5 or you get a pop of color. But it keeps that yes. Now I have taken all 3 of them and I put them in a statement, pushed this over here. He’s 80 and is on the side. We love the and and so I put them all in a colander. And I think the colander on top of the ball because it will generate a little bit of liquid were going. I get rid of some of the liquid within the pieces of the cucumber and also and incorporate a little bit of salty goodness. So I added a quarter teaspoon of kosher salt. And we’re just going to let this sit for about 15 minutes. What the extra liquid in there, because I want to sell it to be Chris, OK? And we’re going we’re going to add more liquid with the marinade. But I think that what will happen is the liquid from the cucumbers would dilute that Fulton braver. Okay. Yeah. So now on for the for the other fixed. And so I have my bowl over here. He got in a dig at big shout out to my girlfriend’s like tech and crew. And so these are thinly sliced red onion. But you can also use a large shallot. So I dumped that right in. I’m adding 3 tablespoons of white white wine vinegar. But really you can use apple cider, vinegar, champagne vinegar. White House summit been under all the neighbors were okay and one teaspoon of honey and I let it sit for 10 minutes and this is going to give it that delicious. Sweet. Typically flavor. You know, it really brings it together. So we’ll get a make believe that this has sat for 10 minutes and I now take our cucumbers that have been should I add them right in the along with and this is a little bit of extra virgin olive oil on only using one and have tea tablespoons. That’s all you need a little bit of crushed red pepper because I like me and now for the fresh herbs. So this is where it becomes a vibrant party. Normally, I do like to give slots for dried herbs. But honestly, with this salad, you chest really need the fresh or anything. It’s just really is. Thank you. So this this is meant what I put in and now putting in some parsley. But honestly, it brings the any green or of you want. I love jail to. I tend to put a lot of dough on this as well. But this morning and just feeling in the air here, haha, a little bit of crossed. Asked him to the ground black pepper and which look at this because can mix this time. The show you that you see the red onion is really popping beautiful 8. >> It’s a stand. That looks absolutely delicious trip. But we don’t want to miss out on the strawberry lemonade. That looks just as you know. Yeah. Okay. So we’re totally switching direction. Every summer party. 8 frozen strawberry lemonade. >> It it is ridiculously easy. Here’s my beauty of the 7. So all you need to do is you take to heat things up of frozen strawberries and I would say frozen strawberries. Think that this is going to act as your ice. Okay. Okay. And 2 cups and and this version, by the way, is so much lower in sugar and calories and it’s packed with vitamin C compared to traditional version. Okay. This is a quarter cup. Your lemon juice and this is just on a 12 ounce can of a lemon flavored sparkling water. That’s right. And it gives it extra lemon cake food. Yeah, yes. And this is just a tablespoon of honey. And really if you wanted very tart, you can leave out the hunting. So I don’t because a lot of noise, but we would lend this up. Of course, for Al. There’s one more thing I just went and grabbed me is general. >> That’s there. And it is still blackouts. >> Tequila light, right? How? And so we would world this. Haha right in the blender. Only 20 seconds because you don’t want to over the period. We will get to enjoy it before we huge keeping cuts young people we go. We are just going to get some other. You’ve got some other. >> Production assistants there you want to bring in. >> You know, I say they’ve all they’ve all dissipating here. Showtime, come on down. Haha, so on. >> On Instagram, I’m also going to on the show had to make that each person that missed because we would like to warn we didn’t know which one we like better the Scott Berry. Yeah. Let’s just see. E here we come to. You know, not only is this for you. >> Thanks, joy for us. It’s all on today. Dot com slash that >> When I think of my mom’s cooking, I think love the it just brings back just feelings of one we are seeing with my mom also known as granny. >> So everybody know last time it was to something that makes you think of all. It’s something that out his Drummer’s Allen, this strawberry salad. So that. in the bomb. Understand that it can kill. I make that hard to hear the kind of water like this. Yes, it will be watery and you put it in the refrigerator for about a couple out. How are you bringing out of the refrigerator? Reagan, your start screen all over the top and for the other half of your take on and then for the next the red ink, you see it. It really is. And some of the issues I I think we can taste of the ladder now. I thank you. Scott Brown sugar. Yeah, I got it from you. Just use. What you have is you can always and that’s what makes it. So I’m just saying thank you. And a mom see details. So they say what makes them so good? She cooked for more. Haha. so important time. I think we’re making dessert moment too on Sunday this morning. We’ll help you celebrate the special women in your life. With the perfect brunch menu. Enjoying the honors today Todayshow first timer to Elkhart. She’s a mom of 2 young boys out from outside Seattle. She creates simple foods and make people happy. She’s out with a new cookbook. It’s called You were always there. Danielle, welcome to today. He says it looks like a cookbook because it’s part Cook book part memoir Us it. Is it such a special book? It’s a collection of essays and I think oftentimes, especially as women, we think you can lose yourself to hard times in life to motherhood, to career failures. But I really truly believe you can never lose who God made you. And so this is we’ve had some crazy stuff. You know, week lost the restaurant. We would bankrupt. The talks are marital struggles. My husband, we made it 15 years later. Beautiful kids and life is really in the moment. And so I did. The essays are great. It’s really just my heart and some recipes. And they’re so yeah to serve up heart. He’s like it’s my whole life. I have to say I looked at the end. I went to the back of a case have this and that’s a beautiful brunch. How to do it. This is going to start is going make some honey butter biscuits. OK? Like you can’t make the best that you can make a biscuit. Okay. Yeah. So chop up that better when the Cuban right? You. But you know what? Even slices are fine. I was not fussy or precious with food. So you can do whatever works for you, OK, great. Go ahead and put that in there. Yeah. And then we’re going to pretend that people sit. Yeah. What over here? The special part of the honey butter. We’ve got some little some funny be okay. Yeah. It’s going into our heavy cream. OK, guys, like and I hear the little like, yeah, my gosh. This deliciously from it is so special for mom. And I mean, I don’t want you guys, but I’m a brunch on Mother’s Day. Haha, you just do what you got to do. So we’re going to go ahead and continue to its like Sunday morning or should you did the day the head-to-head make them Sunday morning. If you’re ambitious, you can do the day before. You can do it right now is to come in the freezer. The dough. Yeah. All right. Yeah. I’m just pretending that temperatures are also going to attend. This is fully with fully next. Just make them all up together. What is this? This is our leavening. See that baking powder quite a bit because union insurance policy and then you need a little salt. Every All-Big could see some salt their every move on line yet. And now we’ve got our shaggy dough with shaggy jab. You do when you’re making something. It’s not supposed to be altogether. A lot of times people think like I said, it’s all perfect like they do for love. The shaggy that. So we’re going to like pretend you have to touch and OK, pretty stuff on. I know, you know, are you going to form in and make it look smooth? Yes, yes, yes. Hand this to their hands. OK, with plastic wrap to OK? So we’re just pretending removing online. So this is the cool part. This is surgery for him into a little envelope. So Casey school, but I never debates or so. So you’re in a full them over like an envelope. We do this 3 times and is setting in the fridge each time. Yes, but if you are not wanting to do this, yes to a drop us get okay. Put him into a little add a little bit more cream and drop them on your pan. Okay. And then moving you horrific. Starting to talk. Okay. Now we’re going to assemble our Gordie Howe and make sure that I guess the yeah. Baking a cake. 20 minutes. 100 degrees. That’s perfect. So much damage. So now we’ve got spicy mayo? Everybody’s the chief ever, jack. That’s Fiat. 5 cheese. I like that pepper team coverage of both sides. OK, of course, boom, boom, bam. And then in those little bacon to your making that happen. I like he did a Friday. Yeah. I got to have a running. Dhabi has yet be still. I really haven’t done that through the last out. And if you’re getting really fancy, you can feel like a lemon juice on there. I love that. Okay. Look, sputum. Oh, so pretty and yeah, yeah. Amazing. Moving to the good news is it’s for Strawberry Shortcake. It says everything. Okay. And this is so good for Mother’s Day brunch. Okay. So first thing we’re going to be lemon juice and he scored just little berries. Is every season. Not moving a little quicker. So we got a little pinch of salt. Like I said, you knew everything. Yeah. Get around sugar. You’re going to serve that. Okay. And I’m in a moment here to the assembly portion and what you’re doing in there is your master eating the berries, all the juices now and then you have to have a little lemon juice because it wakes him up Masur. And there’s your Big $10 from the all about. Oh, my gosh, it’s crammed fresh with few sour cream. I mean, we’re always looking for the ways you can make it affordable and wonderful. But I mean, if you can find from fresh new. All right, Daniel, thank you. So so slash food. You love it. Yes, okay. This Sunday is the one day moms are supposed to get a break. So why not go all out and get into something extra sweet can take part of our young and here to show us how it’s done. Flower Shop founder who created the wildly popular Rainbow explosion. Cake, Amira case. This cake everyone loves. So you’re about to take it to the next level. And and Mother’s Day is a little bit different for you this year. I SA baby on the way their baby at home watching. Very excited. Haha, if your life and this well, but pretty pretty nice. It’s been it’s been such a crazy week. And now I’m just so excited to celebrate moms. With all the sugar and sweet. Alright, shutting out. Show us what yet? Just to stake. Take us from the beginning. Yeah. So I just want a pancake mix that is called birth date next. And has sprinkles and everything. And so it just made me feel like what a better way to make breakfast for mom. Then wait a sundae bar, right? So you can have so many different toppings and what I do, you get all the rest of the but I just mix all my dry ingredients. Give a sugar. I saw your baking powder and make sure to whisk that. Also the flower just pick is flour to the pan cake mix would already have done. All right. Yeah. What you that. Your wet next here. Yeah. I know you always have to separate your wet. I mean, yeah, what happened? You want to get sort of a clump of, you know, baking powder. And, you know, I want to buy that. You want to make sure mixing those very well. Then you always want room temperature, AG’s and well for me. And then your melted butter. We mix of them all the way that radius to get to a full house is like better than those latte arts. Right word. Haha. Just with that up with that. Yeah. Health that, OK? Then we’ll do some TV magic that look with Stephanie West step, mix them together. And I do here is like I’m gonna go a little crazy. But you can do whatever toppings you like the Eagles on. Yeah, obviously you can always go for a sprinkle. Of course that you’re doing. I’m going to pop this on here. Yeah. That’s a perfect. Was going to see Bubbles law. Yeah. Your buddy. That’s what that’s about 2 minutes and I do it. But yeah, do it. You have to Tahoe that made the desserts for the Met Gala this week Halas. So we had everyone got this gold painted. It’s a chocolate cove with most inside and chocolate cake. And I just wanted to sort of give a nod to how it down as were invented for tea time in the gilded age so that it was, didn’t you? I yeah, here, OK? So we’ve got our pancakes. What now? What now? Oh, my gosh. So many things you can top it with. Yes, they’re 7 and has red crane. But of course, I like to talk with ice, creating my favorite thing. Get it clear, ice hockey, my on. And by the way, if you think that that that I was just frozen and you can have it for breakfast and syrup on top of that, I’m kind of like al-fahim mothers. You know what, my yeah, I I don’t know when we decided that mothers needed to be adults. 24 7, but I want to be celebrated with a yes to her mom. I hear stuff. So you go. That’s yours. And we just launched ice cream literally. Today we have ice cream cakes and ice cream sandwich as a whole after this. All right. Go ahead and take so yeah and side of the sky. But this one I can I cut it with this. Is this happening? My oh, my God. It was that way. You can see here is what it looked like right here. I advocate for just my favorite favorite. This is not your mama’s budgie the well. This is so delicious. Get these recipes go to today. Dot com slash for that early with French ideas that are sure to make mom smile. Here to show us one of our favorite moms and friends today. Nutritionist Joy Bauer is also a dancer. We did not realize while you could hot last night. >> Oh my God. You guys. That was hilarious. I had no idea. At first the team with Cape May and was going to send it over to next an ally. But I have to say we have a lot of fun in this kitchen cooking dance parties. >> Haha. Why it’s so important to bring happy into your home with everything going on. So only you could make waffles, that are healthy with carrots and zucchini. So tell us how that was possible. >> So we have to really sort of delightful and unique recipes for Mother’s Day. And like you said, the first is a carrot zucchini waffle. And so the first thing I did was I used a box grater and I graded a couple of Paris and some zucchini. And you could see using the largest haul of that box grater. And so the carrots are straightforward. But when it comes to the zucchini, because you can you generate a lot of water and matching you grate them. You just want to squeeze on either with a kitchen towel or a paper towel and just get out as much of the liquid as you can. You don’t have to go crazy. And then I added into Michael and you can see all the beautiful shreds over here with 2 eggs and here and using some fresh herbs. Anything you have in the garden or that you have on at the local grocery store, this would be a tiny do want to use fresh herbs because the birds are kind of the start of the show along with his the king and the carrots. And I do have a new powder, salt and some pepper. And the last ingredient is whole wheat flour. And there’s just a little bit about 3 quarters of a cup because really the entire base is going to be the vegetables and you stir this up. And I I should also mention that you can use a gluten free flour or you could use a chick pea flower or flower. The only flower I found that didn’t work with almond flour because it’s. >> I think because its top story, what does it taste like? A real waffle, even though because it looks like vegetables, but how do you hide that? It’s really a vegetables sort of. >> Chelle, this waffle tastes so delicious. What I’m going and now show you that. I do very quickly. I have my waffle iron. He did that and you’re going to put about a heap things, quarter cop in each of the compartments. And then you closer Todd and you’re going to cook it for about 15 minutes because it’s it’s a vegetable batter and not a traditional flour batter. It’s going to take a longer to cook and show you the finished product. Mom is going to love this. A taste like a waffle, but it’s got all these beautiful inclusions. It’s sort of like nutrition confetti with all the colors and the clothes she had on that this over here and it does look and feel like a lot. I’m going to show you this big one right out of here. It makes about 10 of the waffle peace as we see that it looks beautiful and just to level it up a little bit more instead of plain maple syrup. And you can also topped with yogurt. I added a squirt of so rachna so that, you know, I was going to get so we and spicy. I mean, >> it checks all the boxes. I thought it was so modest that although it’s a vegetable waffle, I trust that it’s delicious because of who she is a combined being. Yeah, I want to what what’s the most that we call? So what is that? >> We are doing the spin on says and we’re calling it a mom most and I want to make it extra special. So we’re going to create a mango strawberry sorbet most. And that’s quite is just 2 ingredients. And there’s no added sugar. So I’d starting with this is one half cups of frozen mango that I got at the grocery store. And this is just the heaping cup of frozen strawberries. You put it into the blender with half a cup of champagne and you create no sugar added sort day and I’m going to show you what this looks like. Look as nice and thick. It is good to see this. I do. If anybody wants to make a b**** free version, it’s so simple to just swap in a flavored sparkling water or you could use route use as well. And then you add it to your flute looks and you top it off with some some champagne. And guys, as the sorbo Nelson mingles with this as the storm, Danielle, some angles with the champagne, it becomes more delicious. And it’s sort of like an adult slushy. I mean, there is there and adding a little bit of it. You can also taught some mint end to the blender. If you want to sort of gussie up the flavor, if you have foodies that your servant, but it is really special and you could do the same thing with different for the company sons as well. But I just want to say cheers. Sure, the healthy lead to a Mother’s Day. >> Not she’s such a good guy stage or yeah. Yeah. And I’m I’m excited for that. My most. And for these recipes hatches today dot com slash food. Welcome back this morning on today, food we’re getting ready for Mother’s Day. >> It’s coming up on Sunday. In case you forgot and what better way to say. I love you with a dessert. That is. >> That’s right. And who better to help us? Then? One of our absolute hero chef Christina Tosi, owner of the wildly popular Durham or Help Bar where I have spent so much money. Hey, good morning. Good morning. How are you all good. How come and go? And you just but everyone started baking during, you know, the pandemic in quarantine. Re like yeah. To let the 100%. It’s like the super power that I know and dessert can wield my entire life. And not only that, people are just at home ordering more desert indulging more because it makes us feel joyful. Well, there’s a lot I know you’re going to make some stuff for Mother’s Day, but we want to say congrats to you, girl. Little Frankie, you’re a mom. A house was gay. I mean, it is. >> If you tense right now, but it’s also super joyful, which is like no different. Been running a business building caught fire, figuring it out one day at a time. >> I know that mean and what are we making this morning? Mist C? >> Okay. So at the far right now we’re all about strawberry shortcake, energy wind out of the layer cake form cake truffle for can get it on a par star dot com and my favorite creation that we’ve come up with this. Here is the strawberry shortcake snap. It’s like a cookie but more than a cookie, it makes you sort of want to do this. Hand is super simple to make it home or will ship it. He whatever you want. Oh, yeah. So are you ready for? So it starts with just a super simple caramelize shortbread cookie. You take some chewy caramel. You dollop it down on. That could be. This is all about like layering, flavors and goodness. Thank you. Take star bought sure cred or whatever it is and you crumble it down. And on top of that caramel pushing it into place. So layers of flavor and texture and personality. Then you write this my favorite part. You dunk it. So you take the cookie. You don’t get into some melted white chocolate sauce and then you really bring your imagination >> out. Oh my gosh. Oh yeah. That’s why I wish we were together. >> And you take it and you can top it with 3 strides. Strawberries. Strawberry drink mix. >> Haha p. How did you really never stops? And then >> you let it sat. You break it open and it looks like all of that law. >> Wore on. You said it in the fridge. You just leave it out. >> You can’t leave it out temperature honestly, I love eating out of the fridge or frozen. Could you get all the different textures from it? But it is one of my favorite things that I’m jamming on as a new mom for Mother’s Day and really all through the spring season upright strawberries, those caramel notes that boundary nature of the shortcake, the fluffy with cream. I’m all about. >> Christina, I order that now get it in time for Mother’s Day from you. >> 100%. The cut-off technically is tomorrow to got to go to a park will ship with a layer cake, truffles, whatever it is. Yeah, but we’ve got you were shot. >> Hank, you for making red today dot com slash food from what? Mother’s Day series. We’ve been sharing some of our favorite recipes from our our moms kitchens, full disclosure. When we were recording these, I couldn’t actually get home to cook because I was I was busy. This you’re busy. You’re interviewing the president of the United States. I was in a different job. And when that man near the White House kitchen, but that little brother, they my little brother, he stepped in to help my mom Cook one of our favorites. >> Yeah, he’s missed a business it out for this one up to even me critics say was made is is that when you was 6, 7, >> To tell you, they’re going to let that a package of instead banana cream. This is a secret, miss it for a little bit. Rich, a stuffed suit if the U.S. leader case was that this is the extract was in the polls. I’m jumping ahead. >> Apple just rapidly and that something about it. so that it has to be rather dry, which can be. >> It just to do something else to get it. >> 104, 4, 4, to make sure it’s the mission of the U.S.. Quickly. >> A few family to where you can that loophole and all of this go. This is great. >> SARS, the shot that last week. Know what? No, once in a cup. >> What family, though, that while, you know, brother is interviewing the president, they hold it down for 3rd hour today. >> It was there that I think, you know, you have to stop calling him your little brother. I probably should. 66. I was going to say always my little brother. I love it because I’d still give a knuckle sandwich. Haha, thank. Thank you, Ryan, have you go astray? By the way, you can find all about Mother’s Day recipes at today dot com slash food >> With over 750,000 subscribers, Stephanie and Cloud Ramos. Our online hit to their cooking up recipes in the kitchen or on the road, reviewing the best food in Texas fans. >> Cannot wait to see what the Ramos sisters are up to. That’s right. And we can’t wait to get a look at the festivities are cooking up for us this morning. Stephanie and cloud. Good morning to you. Happy Cinco de Mayo and what are you cooking up for us today? >> Good morning. Good morning. Today will be cooking some a skirt steak tacos for you. And we’re going to get started with a big, big full. You’re going to want to we can get some good married going. You’re going to need some lemon juice. Yeah, oil, you’ve been nice. And once the mayor Boy Scouts and we have plenty of spices are going to satisfy just about everybody. We have some ground, cumin paprika. We left some people. Make sure you get it all in the Baja. Okay. This is our marinades. Yes. And we’re going to add some black pepper for those of you that like sugar. You’re going to love this and some ground, ginger. We’re also going to be using some a chicken, but we but you can use whatever you’re comfortable for us to pay something like that with her make said around, just like human did make a difference and that you can what you’re grilling outside, I have for the fate of the flavor is going to pull through whether you’re grilling outside or in your all, this is just going to be mad and how to go ahead and take that. You’re going to be excited about this, OK? You can do one hour or overnight for best flavor. So either way, the flavor close to the seasonings can a toll on coming for 30 minutes. A day works just fine. Haha. I love. It’s true.
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Sunday morning is never easy. Thats why its called the sunday scaries lol😮