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DON’T YOU JUST LOVE A NEW SCHOOL
YEAR? EVERY MORNING, LET’S MAKE YOUR TO DO LIST. WE GOTTA RESET OUR ROUTINES, YOUR TODAY LIST, GET THE ENTIRE FAMILY ORGANIZED. HEALTHY BACK TO SCHOOL
YUMMINESS. WHEN THERE’S SO MUCH MORE TO DO. TODAY’S GOT YOU COVERED. MY KIDS LOVE THIS. SIMPLE SOLUTIONS FOR YOUR
EVERYDAY ROUTINE SO YOU CAN TAKE
IT ALL OFF. EVERY MORNING ON TODAY. HAVING SOMEONE WHO’S YOUR
PARTNER WHO’S GOT YOUR BACK THAT
YOU ENJOY, IT’S HUGE, IT’S EVERYTHING. IT’S AN AWESOME BLESSING TO BE
ABLE TO GO ON THIS JOURNEY WITH SOMEONE THAT YOU REALLY
ADMIRE. KICKSTART YOUR WELLNESS JOURNEY
WITH THE ALL NEW START TODAY
APP. DOWNLOAD AND SUBSCRIBE NOW. WE ARE SO EXCITED TO GET STARTED
WITH COOKING AND TODAY FOOD. BUT BEFORE WE DO, BEFORE WE DO
THAT, WE’RE JUST GONNA TAKE ONE
SECOND AND SHOUT OUT OUR NEW EXECUTIVE
PRODUCER, TALIA IS IN THE HOUSE. WE JUST WANNA
SAY, HEY, WELCOME TO. IT’S YOUR FIRST DAY OF SCHOOL, NATALIA. WE’RE SO WE’RE HERE. SHE’S HERE. YOU KNOW
WHO ELSE? WE’RE SO HAPPY TO HAVE
IT. WELL, SHE’S NOT AT THE RANCH HANGING
OUT WITH HER FAMILY OR FILMING EPISODES OF HER HIT
FOOD NETWORK SHOW, REID DRUMMOND IS BUSY COMING UP
WITH EASY AND DELICIOUS MEALS FOR YOU AND
YOUR FAMILY. SHE’S THE STAR OF THE PIONEER
WOMAN AND A BEST SELLING AUTHOR
OF SEVEN COOKBOOKS. HER LATEST IS CALLED THE PIONEER
WOMAN COOKS. SUPER EASY. IT’S 100 AND 20 SHORTCUT RECIPES
FOR DINNERS, DESSERTS AND MORE. WE’VE MISSED YOU. SO I JUST FEEL LIKE I’M SEEING OLD
FRIENDS AND IT’S JUST SO HAPPY.
I’M SO HAPPY TO BE HERE. OK. FIRST OF ALL, WE HAVE TO
SAY, CONGRATULATIONS, YOUR
DAUGHTER GOT MARRIED. MY THANK YOU. HOW WAS THAT? IT WAS SO MUCH FUN. I MEAN, IT
WAS, WE DID IT ON THE RANCH,
WHICH WAS A CRAZY IDEA. WE SORT OF BUILT THIS HUGE TENT
OUT THERE, BUT IT WAS, THAT’S FINE. AND THE, THE GREAT THING IS
THERE WAS A LOT OF WORK, BUT THE DAY OF WE WERE JUST ABLE
TO LET THE PROCESS HAPPEN AND
ENJOY IT. IT WASN’T STRESSFUL. YOU DIDN’T DO ANY COOKING FOR IT, DID YOU? I WAS GONNA SAY REHIRES BECAUSE THAT’S WHY I WAS
ABLE TO RELAX AND HAVE FUN TO WATCH YOUR HUSBAND WALK HER
DOWN THE AISLE. WE KNOW HE’S BEEN RECOVERING
FROM AN ACCIDENT. IT MUST HAVE
BEEN SPECIAL. IT WAS WONDERFUL. I MEAN IT WAS A SEE THAT’S MY FAVORITE PICTURE OF
THE TWO OF THEM. HE WAS A LITTLE
STIFF. THEN HE’S, HE’S DOING MUCH
BETTER. HE’S ON HIS HORSE TODAY.
SO EVERYTHING IS GREAT ON THE HORSE. OH MY. OK. SO NOW THAT HODA HAS EATEN A
WHOLE CHOCOLATE WAS MAKING FUN OF YOU. I DON’T
APPRECIATE THAT. THANK YOU, JEN. YOU. IT WAS REALLY QUIET AND THEN ALL
OF A SUDDEN THE CAKE WAS GONE BUT YOU SHOULD SEE WHAT SHE DOES
TO CHIPS. OH, WELL, YOU KNOW YOU HAVE THE REST OF THE DAY TO
WORK IT OFF RIGHT AFTER THE CAKE. I THOUGHT IT
WOULD BE GREAT TO MAKE SOME
VEGETABLES. SO I’M GONNA DO A SHEEP PAN GNOCCHI DINNER AND WHAT I LOVE
ABOUT IT. MY COOKBOOK REALLY? I’M NOT AFRAID TO USE SHORTCUT
INGREDIENTS. SO MY FAVORITE INGREDIENT IS,
THIS IS STORE BOUGHT M AND IS THIS FROZEN OR YOU JUST, IT’S ACTUALLY SHELF STABLE,
BELIEVE IT OR NOT. SO YOU CAN THROW IT IN THERE. IS THIS A JOKE? WHAT YOU JUST
DID? YOU JUST DUMPED EVERYTHING
ON THE SHEET? I THOUGHT YOU HAD TO BOIL IT. NO,
NO, NO, NO, BECAUSE WE’RE GOING
TO ROAST IT. SO THEN I’VE GOT YES, PESTO. I’M GOING TO MIX IT
WITH OLIVE OIL. I’M TRYING NOT TO GET PESTO ON
YOU. SO I MOVE IT AWAY FROM YOUR. CAN YOU BUY THE PESTO OR DID YOU
MAKE THEM? NO, NOT THE PESTO. SO
YOU LIKE EVERYTHING. SO SHE’S SPEAKING OUR LANGUAGE. YEAH, I MEAN DURING THE PANDEMIC, YOU
KNOW, I KIND OF BURNED OUT ON COOKING
A LITTLE BIT BECAUSE THERE WERE
SO MANY KIDS AROUND. SO THAT’S IT BECAUSE PESTO IS SO
FLAVORFUL. IT HAS GARLIC AND YOU
KNOW OIL, THE PAN DID YOU ALREADY? YOU HAVE TO BECAUSE THERE’S
PLENTY OF OLIVE OIL IN THE PESTO
MIXTURE. SO BASICALLY AROUND AND THEN LOOK HOW
BEAUTIFUL IT LOOKS WHEN YOU HAVE TO PULL IT OUT OF THE. SO I LIKE TO DO A LITTLE HELP ME AND GRAB SOME PARMESAN SHAVINGS. I LOVE EVERYTHING ON ANYTHING. YOU KNOW WHAT I USED TO MAKE MY
OWN BY JUST REDUCING BALSAMIC
FOR HOURS IN THE HOUSE WOULD SMELL
LIKE VINEGAR AND MY KIDS WOULD
BE LIKE, WHY DID YOU HAVE TO? THIS IS KIND OF CRISPY. IT’S
DELICIOUS, ISN’T IT? AND SEE HOW ALL THE VEGGIES GOT
BEAUTIFUL COLOR. IT’S SUCH AN EASY MEAL AND I
WOULD TOTALLY JUST EAT THIS. BUT WE COULD DO THIS TOO, WHICH IS HUGE. LOOK AT WHAT
WE DID PUT IT IN THE OVEN TO BASIL AND I’M SO LAZY. I DON’T EVEN
WANT TO CHOP BASIL. LET ME JUST THE WAY WE HAVE ANOTHER RECIPE. HONESTLY. SHEET PANS ARE KIND OF
MY THING. I LOVE THEM. THEY’RE,
THEY’RE JUST, I GET NERVOUS IF I DON’T HAVE 20
READY TO GO AT ALL. SO THIS IS A SHEEP PAN SALAD. AND I LOVE THIS CONCEPT BECAUSE
YOU BASICALLY ROAST ANY VEGGIE
YOU WANT. IT’S, IT’S THE SQUASH TIME OF
YEAR. SO THIS IS A MIXTURE OF
CUBED BUTTERNUT SQUASH AND DELICATUS. DO YOU EVER PUT IT ON TOAST, MASH, MASH THAT THIS IS WHAT IT LOOKS LIKE. AND IT’S
BASICALLY KIND OF AN HEIRLOOM
TYPE OF SQUASH. BUT THE GREAT THING IS YOU CAN
EAT THE SKIN, IT GETS REALLY
TENDER. SO BUTTERNUT, IT CAN BE A LITTLE
BIT TOUGH, NOT VERY DRIZZLE. AND THEN WE’RE GOING TO DO
ANOTHER ROASTED VEGETABLE
SITUATION, SALT AND PEPPER. ITALIAN SEASONING AND THEN JUST, BUT HERE’S WHAT’S FUN ABOUT IT. SO, ROAST IT AND IT’S LIKE 4 50
25 30 MINUTES AND LOOK HOW GORGEOUS. SO THAT’S
DELICIOUS ON ITS OWN. BUT I
BUILD A SALAD OUT OF THIS. YOU MAKE YOUR OWN DRESSING TOO,
DON’T YOU? WELL, SOMETIMES, SOMETIMES I
DOCTOR OUT BOTTLED DRESSING. SO, BUT I’M USING THE ROASTED
VEGETABLES AS A BASE FOR A
SALAD, ISN’T IT GOOD? AND THE DRESSING IS TA MUSTARD LEMON JUICE, OLIVE
OIL, HONEY. AND THEN ISN’T IT? PRETTY 10 PLUS PLUS PISTACHIO, PISTACHIOS, POMEGRANATE, POMEGRANATE. IT’S PRETTY AT CHRISTMAS AND THEN GOAT CHEESE, WHICH HODA DOESN’T LOVE YOU. HODA LIKES IT. IT JUST DOESN’T LOVE
HER. THANK YOU. SO, THERE’S A LOT ABOUT HODA. ANYWAY, THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO DAY.COM/FOOD
AND FOR RES NEW BOOK. IT HAS RECIPES JUST LIKE THIS
ONE. HEAD TO DAY.COM/SHOP. I
PREDICT A BEST SELLER FINALLY, AFTER ALL OF THOSE
TEASES, THE RE DRUMMOND HAS MADE IT ALL THE
WAY FROM HER RANCH IN OKLAHOMA. ARE YOU NEAR
BLAKE’S RANCH IN OKLAHOMA? NOT SO MUCH, BUT YOU KNOW, WE’RE IN THE SAME STATE. WE KNOW EACH OTHER WHEN I WAS
THERE MARRYING HIM AND GWEN, I WOULD HAVE STOPPED BY YOUR
RANCH 25TH WEDDING ANNIVERSARY. I
COULD HAVE RENEWED YOUR VOWS. WELL, WE ALSO OUT WITH A BRAND
NEW COOKBOOK. IT’S CALLED SUPER
EASY. IT FEATURES MORE THAN 100 SHORT
CUT RECIPES, WHICH WE LIKE THE
SOUND OF THAT. ACTUALLY. LOTS GOING ON IN THE
RANCH IN OKLAHOMA. YOU LOOK
ABSOLUTELY STUNNING. YOU’VE GOT A DAUGHTER WHO JUST
GOT MARRIED. RIGHT. YES. HARD TO
BELIEVE. YEAH. AND YOU READ TO CELEBRATE YOUR
25TH ANNIVERSARY AND CARSON IS GOING TO DO YOUR RENEW
YOUR, THAT’S HARD TO BELIEVE. TOO. I KNOW.
I’M ONLY 29. I DON’T KNOW HOW I CAN LOOK AT WHAT HAPPENED DURING COVID. ALL I DID WAS EAT
AND DRINK AND NOT WORK OUT AND
LISTEN. SAME. I WAS WEARING PANDA PANTS THIS TIME LAST YEAR. I DON’T KNOW IF YOU REMEMBER. BUT, BUT, UH, YEAH, I JUST, YOU
KNOW, THE WEDDING WAS A GREAT
INSPIRATION AND MOTIVATION. BUT THEN ONCE I STARTED KIND OF
EXERCISING MORE AND GETTING
HEALTHIER, IT FELT SO GOOD THAT I JUST KEPT
GOING. SO I’M, I’M KIND OF GLAD I’M
OVER THAT HUMP. AND NOW IT’S ABOUT JUST
MAINTAINING AND, AND I DON’T KNOW IF THESE DELICIOUS
RECIPES ARE GOING TO BE ON ANY
MAINTENANCE, BUT THEY ARE REALLY SMELL GOOD. SPEAKING OF MY WELLNESS JOURNEY,
LETS SEE SOME WITH CHEESE ALL OVER THEM. SO, YEAH, IT STARTS WITH
CHICKEN. YES. SO I’M GOING TO
MAKE TAOS. NOW, DO YOU KNOW WHAT TAOS ARE CARSON? YOU NEED TO KNOW? SO TAOS ARE JUST LIKE NACHOS BUT THEY’RE
MADE WITH TOTS. SO I, I BAKED SOME TOTS WITH A LITTLE CHILI, COOK SOME CHICKEN, ADD SOME CELERY. SO THESE ARE
BUFFALO CHICKEN TAOS, CELERY, GARLIC AND GREEN ONION.
DID YOU MAKE UP TAOS OR IS THAT A THING? I KNOW BUT SWEPT THE NATION YET. NOW, I’M KIND OF HOPING ON NACHOS. YOU CAN PUT ON TO IT ON TAOS. SO THEN OF COURSE BUFFALO SAUCE
AND THEN YOU JUST LET THIS
SIMMER. I STARTED WITH RAW CHICKEN BUT
YOU CAN DO ROTISSERIE CHICKEN TO
MAKE IT EASIER. SO SIMMER THAT UNTIL IT’S
LUSCIOUS. HAVE YOU CHANGED WHAT
YOU COOK NOW? BECAUSE OF YOUR SORT OF WELLNESS
JOURNEY? IS IT, DOES IT PUT YOU ON A DIFFERENT PATH? NO. AND YOU KNOW, THE THING IS,
IS I HAVE, I HAVE TEENAGE BOYS,
COLLEGE STUDENTS. UH, LAD. I KNOW. YEAH. COWBOY. AND SO I HAVE TO MAKE FOOD THAT
EVERYBODY LOVES. AND I DON’T, I’M NOT GOOD WHEN I
DENY MYSELF, YOU KNOW, WHOLE
CATEGORIES OF FOOD. SO I’M JUST KIND OF LEARNING TO
EAT. I LIKE TO SAY I EAT A RHODE ISLAND SIZE PIECE OF CAKE
INSTEAD OF A TEXAS SIZED PIECE. THAT’S THE BEST WAY YOU GET THE
FLAVORS AND THE TASTE, EVERYTHING IS GOOD. SO YOU PULL THE TOTS
OUT OF THE OVEN, THEY’RE
SEASONED. SO THEY’RE A LITTLE BIT
ELEVATED. I KIND OF PUSH THEM INTO A PILE
PEPPER JACK CHEESE ALL OVER. I
MEAN, THIS, THIS IS WHAT RIGHT HERE. YEAH. AND THEN YOU
SPOON THE SAUCY CHICKEN ALL
OVER. AND SO YOU CAN DO GROUND BEEF AND YOU KNOW, BLACK BEANS AND DO
SORT OF IS THE CHICKEN BECAUSE
IT’S HOT MELT. THAT CHEESE. ARE YOU PUTTING
THIS BACK IN THE BACK IN THE OVEN? SO YOU WANT TO MELT THE CHEESE LIKE
NACHOS. SO ALL THE CHEESE YOU
WANT MELTS? OH, HERE WE GO. YEAH. CHEESE. THE BUFFALO SAUCE. IT’S HARD. IT’S GOT A KICK. BUT DID YOU KNOW, REDHEADS CAN
TOLERATE UH SPICY FOOD MORE THAN
ANYTHING. THAT WAS GOOD. YOU LOVE IT INTO THE GENEALOGY OF THAT SOME OTHER
TIME. BUT BASICALLY YOU GARNISH WITH UH
BLUE CHEESE AND TO MAKE BLUE
CHEESE DRESSING. I JUST TAKE RANCH DRESSING AND
ADD BLUE CHEESE TO. IT’S VERY EASY. YOU CAN DO BOTTLED RANCH OR YOU CAN MAKE
YOUR OWN BUT NICE LITTLE
SHORTCUT. SO THIS IS WHAT, THIS IS WHY MY
TEENAGE BOYS LOVE ME. THAT IS DELICIOUS. THIS IS GONE. I MEAN, WHAT’S EATEN A WHOLE BUNT CAKE? WE HAVE NOT STARTED THE CAKE SEGMENT YET. HEY, TAKE A BREATH. NO
ONE’S MISSED THESE EATING
SEGMENTS. MORE THAN HO SO GOOD. REMEMBER RHODE ISLAND? NOT
TEXAS. SHE’S GOING STATE BY
STATE. ALL RIGHT. WELL, THAT DOES BRING
US TO OUR CHOCOLATE CAKE. NOW THIS IS YOUR SECRET RECIPE,
RIGHT? OK. YES. SO CONFESSION. MY TOP SECRET INGREDIENT IN MY
TOP SECRET CAKE IS DARK
CHOCOLATE CAKE MIX. OK. AND LISTEN, I HAD MY HOUSE FULL
OF HUMANS DURING THE PANDEMIC
AND LARGE SIX, YOU KNOW, 6 FT FIVE HUMANS AND
FOOTBALL PLAYERS. AND I HAD, I WAS MAKING SO MUCH FOOD
THAT I WAS ABOUT TO LOSE MY
RELIGION. I, EVERY DAY I WAS JUST LIKE, I
CAN’T DO IT ANYMORE. SO I’M NOT AFRAID TO WHIP OUT
THE CHOCOLATE CAKE. I DOCTORED
IT WITH UH YOU KNOW, BITTERSWEET
CHOCOLATE CHIPS JUST TO MAKE IT
A LITTLE BIT MORE RICH. BUT THE THING IS THIS IS THE
SECRET. IT’S A BOX CAKE. WELL,
THAT’S WHAT, YEAH, BUT THE THING IS I’M TOPPING IT
WITH GANACHE, WHICH IS HEAVY CREAM AND GOOD. THAT’S TWO INGREDIENTS. AND THEN IT
TURNS INTO THIS LUSCIOUS AND ARE THESE INSIDE OR IS JUST LIKE A TOPPING THING? SO, WELL, YOU CAN JUST EAT ONE IF
YOU LIKE. OK. YEAH. SO YOU MADE THE CAKE?
OH, WE’RE OUT OF TIME. OK. I REALLY
WANT TO AND THEN DRIZZLE, DRIZZLE. I DID
SPRINKLES ON TOP. BUT AFTER
HALLOWEEN YOU CAN TAKE CANDY ON TOP ON TOP. OH, WAIT A MINUTE TO SHOW IT. YOU LEFT OUT. AND ALSO SHE’S GONNA MOVE IN
WITH YOU. AND SHE, SHE’S
GIGGLING. SHE’S GIGGLING A LOT OVER THERE ON YOUR SHOW. THANK YOU. THANK YOU. ALL RIGHT, OF COURSE, YOU CAN FIND ALL THESE RECIPES
AT TODAY.COM/FOOD AND PICK UP A
COPY OF SUPER EASY AT TODAY.COM/SHOP THIS
MORNING ON TODAY FOOD LASAGNA
TWO WAYS WITH LAYERS OF PASTA MEAT SAUCE AND CREAMY
CHEESE LASAGNA IS ONE OF THE
ULTIMATE COMFORT FOODS, BUT GET READY FOR SOMETHING A
LITTLE NEW THIS MORNING. RE DRUMMOND A K A, THE PIONEER WOMAN HAS
CREATED RECIPES. THEY’RE GOING TO BECOME YOUR
FAVORITES. HER LATEST BOOK IS CALLED THE
PIONEER WOMAN COOKS, THE NEW
FRONTIER. GOOD MORNING. HI, SAVANNAH. IT’S
GOOD TO SEE YOU. YOU’RE DOING SOMETHING REALLY
DIFFERENT WITH LASAGNA, WHICH IS
RISKY. WELL, IT’S A LITTLE RISKY. BUT WHEN YOU SEE THESE RECIPES,
YOU WILL TOTALLY UNDERSTAND. I LIKE TO MATCH THINGS UP AND
YOU KNOW, YOU DON’T WANT TO MAKE LASAGNA
OVER AND OVER AND OVER. SO WE ARE GOING TO MAKE SHRIMP
SCAMPI LASAGNA ROLL UP. I LIKE IT, WHICH ARE AS GOOD
AS THEY SOUND. SO I COOKED SOME SHRIMP AND BUTTER
ONION GARLIC A LITTLE THYME AND CHOPPED IT UP. OK. SO I’M GONNA MAKE A SORT OF A
SHRIMPY CHEESY FILLING AND THIS
IS CREAM CHEESE, RICOTTA EGG AND PARMESAN. I MEAN, WHAT CAN YOU, WHAT COULD
POSSIBLY GO WRONG? I KNOW. I
MEAN, IT’S ALL SIGN ME UP. SO I’LL LET YOU STIR THIS
TOGETHER AND I’M GOING TO START ON THE
WHITE SAUCE. UM, MY NEW COOKBOOK HAS LOTS OF
FUN RECIPES LIKE THIS. YEAH, I
LIKE THAT. IT’S DIFFERENT. YEAH. BUFFALO CHICKEN QUESADILLAS, FOR
INSTANCE, I HAVE TWO TEENAGE
BOYS AT HOME. MY GIRLS GREW UP AND LEFT ME. YOU GOT THOSE BRUTES AT HOME? SO RUDE OF THEM. YOU STILL GOT
CHARLIE THE DOG. WELL, CHARLIE’S NOT WITH US
ANYMORE BUT I HAVE, I HAVE
WALTER WALTER AND I HAVE A COUPLE OF
OTHER LITTLE BASSETS RUNNING
AROUND. THE WHOLE CREW OVER THERE IS
LIKE, OH, NO, IT’S OK. CHARLIE LIVES
ON, IN HIS BOOKS. WE READ HIS BOOK ALL THE TIME.
OH, I LOVE HEARING THAT. OK. SO I STARTED IT. SO THAT’S ALL. START TOGETHER AND I AM MAKING
JUST A BEAUTIFUL WHITE SAUCE AND
IT’S, I STARTED WITH THE ROE AND IT
HAS CREAM AND MILK AND SO YOU COOK AND COOK AND
COOK UNTIL YOU’RE TRYING TO
THICKEN IT UP. RIGHT? THICKEN IT UP. IS THAT THICKEN UP OR NOT
REALLY? THIS LOOKS GREAT. THIS ISN’T QUITE THERE BUT I
HAVE, I HAVE TO FINISH. SO I’M GONNA HAVE YOU HELP ME
BUILD A ROLL UP. OK. THIS IS THE FILLING YOU JUST
STIRRED TOGETHER. TAKE ABOUT A GENEROUS THIRD CUP AND PUT IT ON THE END OF THE OH,
THIS HAS THE OK. THE WHOLE THING
IS IN HERE. SHRIMP ARE EVERYTHING AND THESE
ARE COOKED LASAGNA NOODLES. I COOKED THEM ABOUT HALF THE TIME THAT THE
PACKAGE SAYS AND THEN JUST ROLL IT UP. THAT’S
THE NAME LASAGNA. ROLL UPS. THEY’RE SO CUTE AND PRETTY
WELL. THEY ARE SO CUTE. OH, MY BI AND A LASAGNA. OH, GOOD POINT.
THAT’S EXACTLY WHAT IT IS. AND THEN I ALWAYS PUT THE SAME
SIDE DOWN. OF COURSE TO MAKE IT
LOOK PRETTY. I POURED THE WHITE SAUCE IN THE BOTTOM OF THE
DISH AND THEN I’LL LET YOU POUR THE REST OF IT. AM I OR AM I DRIZZLING? NO, POUR,
POUR THAT IN THERE? OK. YEAH. WHY NOT? LOOK AT THAT
CREAMY, GORGEOUS AND THEN TOP IT WITH
MOZZARELLA. AND YOU CAN SEE THE FINISHED
DISH RIGHT HERE WITH PARSLEY ON
TOP. THAT DOESN’T LOOK CRAZY
DIFFICULT. YOU KNOW, IT’S NOT MY DAUGHTER WHO LIVES
IN DALLAS NOW SAW MY NEW
COOKBOOK AND SHE SAID WHEN I COME HOME, WILL YOU MAKE
ME THE, YOU ROLL UP? SO I MEAN, WHY NOT LOOK AT IT? I WANT TO TASTE THAT. SO
THAT’S LASAGNA ONE WAY. AND THIS SHOCK ME LASAGNA SOUP.
I MEAN, IT’S, IT’S REALLY
SHATTER. OK. TELL ME, TELL ME I’M NOT. SO STARTED WITH GROUND BEEF SAUSAGE, UH ONION
GARLIC THYME, OREGANO. AND I
JUST COOKED IT AND THEN ADDED THAT AND JUST TURNED IT INTO A REALLY
DELICIOUS UH WHOLE TOMATOES, TOMATO PASTE, UH PARSLEY. AND YOU CAN SEE THE
WHOLE TOMATOES. I ACTUALLY LIKE TO LET THEM COOK
DOWN A LITTLE BIT AND THEN BREAK THEM UP BECAUSE
THEY’RE A LITTLE SOFTER. ANY TIME I TRY TO SQUEEZE THEM
WITH MY HAND. IT WINDS UP IN MY
EYE. THAT’S NOT FUN. OR ON MY SHIRT,
WHICH IS EVEN WORSE AND WORSE. SO YOU JUST, YOU GROUND UP THE, THE UH BEEF
AND THEN YES, THEN YOU PUT IN THE DRAIN
THE EXCESS FAT AND THEN TURN IT
INTO A BEAUTIFUL SOUP AND THEN I COOKED SOME BROKEN UP
LASAGNA NOODLES IS DOWN AT THE BOTTOM. IT IS. OH, SO WHAT ABOUT THE CHEESE? WHERE’S
THE CHEESE? OK. SO ONCE YOU
SIMMER AWAY THE SOUP. YEAH, THE NOODLES ARE PERFECT. I MAKE THIS LITTLE RICOTTA
DUMPLING MIXTURE AND ALL IT IS IS RICOTTA
PARMESAN SALT PEPPER BASIL AND
PARSLEY STIR IT TOGETHER AND THEN WHEN YOU SERVE UP THE SOUP, YOU JUST PUT LITTLE DOLLOPS
RIGHT IN THE MIDDLE AND IT’S
JUST IF THE SOUP IS REALLY PIPING HOT
RICOTTA DUMPLING KIND OF MELT. CAN I COME OVER TO YOUR HOUSE, WHAT WE MAKE THERE BECAUSE IT
SOUNDS FAB BRING YOUR KIDS AND PUT THEM TO WORK ON THE R I LOVE IT. I LOVE IT. THANK YOU SO
MUCH. IT’S WHICH ONE DO YOU LIKE? BUT I LOVE THE. SO IT’S CRAZY. WE’RE TORN. CAN YOU TELL I LIKE
GO FOR SOUP AND WELL, YOU KNOW
WHAT THOUGH? AND THEN YOU GET THE SHRIMP ON THIS ONE. THAT’S THE THING. AND ALL THAT
SHRIMP SCAMPI FLAVOR IS IN THERE. LASAGNA. THAT’S NEXT LEVEL. YOUR WIFE
LOVES YOUR SHIT. I GET BORED REALLY EASILY. I, I HAVE TO HAVE SOME FUN IN THE
KITCHEN. THANK YOU SO MUCH. I KNOW YOU’RE COMING BACK FOR
THE FOURTH HOUR. MORE FOOD. YOU CAN FIND ALL OF THESE
RECIPES AT TODAY.COM/FOOD AND
FOR MORE ON RES BOOK, GO TO TODAY.COM/SHOP. YOU CAN BUY IT THERE. THANK YOU.
HONEY, SHE’S A NEW YORK TIMES, BEST
SELLING AUTHOR. SHE HAS 3 MILLION INSTAGRAM
FOLLOWERS AND SHE’S A STAR OF THE HUGELY POPULAR FOOD
NETWORK SHOW. IT’S CALLED THE PIONEER WOMAN. AND SOMEHOW SHE’S ALSO MANAGED
TO FIND TIME TO PUT TOGETHER A NEW COOKBOOK CALLED
THE PIONEER WOMAN COOKS. THE NEW FRONTIER, WHICH FEATURES A COUPLE OF
RECIPES THAT WE’RE GONNA BE
MAKING TODAY. AND SHE TOOK ALL THE PHOTOS FOR
THE BOOK. OF COURSE, SHE DOES
EVERYTHING SHE DID THAT TOO. MY CAMERA IS A
MESS. MY CAMERA’S STICKY ALL OVER IT. SO SHE’S GOT ROAST CHICKEN FOR
US. LOOK AT THIS. YES. I, I’M SO
HAPPY TO COOK YOU BOTH. I’M A BIG FAN OF BOTH
OF YOU. WE LOVE YOU FOR HAVING ME SO I CAN’T
COOK. YEAH, ME EITHER. BUT YOU’RE BASED IN OKLAHOMA AND
YOU JUST DO YOUR EVERYTHING FROM
YOUR HOME PRETTY MUCH. WE, WE FILMED THE SHOW AT OUR
GUEST LODGE, SO AT LEAST THEY DON’T HAVE TO
TRIP OVER MY TEENAGER’S LAUNDRY,
YOU KNOW, DIRTY SOCKS. AND I REALLY, I WAS TELLING HER
THAT MY DAUGHTER CHRISTINA IS
LIKE, SHE IS THE MOST INCREDIBLE
WOMAN. I, HER VOICE PUTS ME TO SLEEP. I
WATCH HER LIFE IS IDYLLIC. MY VOICE PUTS MY HUSBAND TO
SLEEP TOO. ALL RIGHT. SO WE’RE MAKING TO THIS. YES, I JUST WANT TO
SHOW YOU MY FAVORITE WAY TO
ROAST CHICKEN. I’M WEARING GLOVES JUST FOR THE
SPATCH COCKING. SO, DO YOU KNOW WHAT SPATCHCOCK
CHICKEN IS? SO, IT’S SUPER EASY. BASICALLY, YOU HAVE TO PUT ON
GLOVES, CUT THE BACKBONE OUT, WHICH IS JUST SNIP ON EITHER
SIDE. THAT’S THE UNPLEASANT PART. BUT THEN YOU SPLAY IT OUT. AND
THE WHOLE POINT IS TO KIND OF, THE WHOLE POINT IS TO GET IT AS
FLAT AS POSSIBLE. YOU CAN USE YOUR PALM AND KIND
OF PUSH. BUT THAT WAY A CHICKEN THAT
WOULD NORMALLY TAKE A LOT LONGER
TO ROAST JUST TAKES, UH REALLY A FRACTION
OF THE TIME. SO THEN YOU WIND UP WITH UH A BEAUTIFUL ROASTED
CHICKEN. SO, WHAT I LIKE TO DO IS MAKE
SORT OF AN HERB DRESSING AND IT’S JUST A SIMPLE OLIVE
OIL. HERBS, CUT SOME BABY GOLD POTATOES IN HALF AND JUST
TOSS THEM IN THE HERB MIXTURE. HOW LONG DOES IT TAKE YOU TO MAKE?
YOU WANNA HELP ME? JUST KIND OF
SHATTER THEM AROUND AND THEN YOU BRUSH THE SAME
MIXTURE ON THE CHICKEN. IS THIS A PAN OR IS THIS? IT DOESN’T HAVE TO BE BECAUSE
THE CHICKEN HAS SO MUCH UH
BEAUTIFUL GREASE AS IT COOKS. SO JUST REALLY ABOUT 30 MINUTES TOTAL, YOU START WITH A HIGH HEAT AND
THEN LOWER IT AND THEN LOOK WHAT YOU WIND UP
WITH HALFWAY THROUGH. I ADD CHERRY TOMATOES AND
ZUCCHINI AND THEN PUT IT BACK IN AND
FINISH IT UP AND YOU HAVE THIS
BEAUTIFUL ROASTED CHICKEN, WHICH I LIKE TO SERVE AS ROASTED
CHICKEN. BUT I ALSO LIKE LEFTOVER ROASTED
CHICKEN. YES, THIS IS YOUR PERFECT MEAL. THAT’S RIGHT. THAT IS, I MEAN, I LIKE FRENCH FRIES BUT
WE’RE NOT HAVING THAT. BUT I’M
SORRY, MARIA, I SHOULD NOT, WE’RE NOT ALLOWED TO EAT
THAT. I THINK ROASTED CHICKEN IS
THE PERFECT FOOD AND YUMMY. IT’S GOOD FOR WEEKNIGHT
FAMILY MEALS. BUT ARE YOU SURPRISED AT HOW
YOU’RE COOKING? YOUR PASSION HAS TURNED INTO
THIS INCREDIBLE SUCCESS? WELL, YOU KNOW, I THINK YOU
NAILED IT JUST PASSION. IF YOU, IF YOU ARE PASSIONATE
ABOUT WHAT YOU DO IT, CAN YOU TAKE YOU IN DIRECTIONS. YOU NEVER THOUGHT YOU’D, YOU’D GO IN AND THAT’S UM I’VE
HAD SO MUCH FUN WITH PIONEER WOMAN BECAUSE
IT STARTED AS BLOGGING. SO COME AROUND. UM AND I WANNA SHOW YOU WHAT YOU
CAN DO WITH THE CHICKEN IF YOU DON’T WANT TO SLICE IT UP
AND SERVE IT AS ROAST CHICKEN, SO YOU CAN SHRED IT, WHICH IS MY
FAVORITE THING IN THE WORLD. SO I’M GONNA MAKE A BEAUTIFUL
CHICKEN AND WILD RICE SOUP SOUP ONION CELERY AND CARROTS. AND THEN I’M GONNA DEGLAZE WITH
SOME WHITE WINE, WHICH I LOVE IN
ANY SOUP. IT JUST ADDS BEAUTIFUL FLAVOR
AND IT’S GETTING TO BE SOUP
WEATHER OUT THERE. FINALLY. DID YOU HAVE A HOT
SUMMER HERE? LIKE WE DID, WE HAD A SHIRT. IT SEEMED TO GO ON FOREVER AND
THEN ADD SOME FLOUR JUST TO THICKEN IT UP AND THEN YOU’LL
COOK THIS FOR A BIT AND THEN IT’S NO. SADLY, NO. MY DAUGHTER PAIGE LOVES TO COOK
AND SHE’S A GREAT COOK. THE REST
OF MY KIDS LOVE TO EAT. SO, UH WELCOME TO MY PLIGHT, BUT
I LOVE TO COOK. AND SO IT’S,
IT’S UH CHICKEN CHICKEN STOCK AND THEN WATER. AND THIS IS SO EASY. WILD RICE.
IT’S OH, I DIDN’T KNOW IT WAS
THAT COLOR. YEAH, IT’S NOT THE MIX THAT YOU
BUY IN A BOX. IT’S REAL WILD
RICE. UM MINNESOTA HAS, HAS WILD RICE
THAT KIND OF COMES FROM
MINNESOTA AND THEN YOU BASICALLY COOK IT
UNTIL THE RICE IS DONE AND LOOK
HOW BEAUTIFUL IT LOOKS. AND THEN YOU ADD THE CHICKEN IN,
OBVIOUSLY. UM, AND I LIKE TO KIND OF CREAM IT
UP A LITTLE BIT. I MEAN, I, I CAN’T THINK OF MANY DISHES
THAT I MAKE THAT AREN’T MADE
BETTER WITH A LITTLE CREAM. SO YOU CAN ADD A LITTLE OR A LOT
AND THEN LET IT SIMMER SOME MORE
WITH SOME AROMATICS, SAGE AND ROSEMARY AND THYME. AND THEN I LOVE TO ADD KALE ALSO TO THE SOUP. YEAH. AT THE END, THAT KIND OF AT THE END YOU JUST LET
IT SIMMER IN THE LAST FEW MINUTES.
TELL US WHAT THIS PASTA
SITUATION IS. OK. SO AGAIN, WHAT YOU CAN DO WITH
THE LEFTOVER CHICKEN IS MAKE A CHICKEN SPAGHETTI
CASSEROLE AND IT’S, I THINK CASSEROLES ARE JUST THE
ULTIMATE COMFORT FOOD. AND THIS HAS MUSHROOMS AND A
LITTLE BIT OF WINE, OF COURSE.
SO IF YOU CAN SPATCHCOCK A CHICKEN, YOU CAN DO ANYTHING IN LIFE THAT WE NEED A T SHIRT THAT SAYS
THAT. BUT REALLY YOU CAN MAKE SOUP AND
CASSEROLES, ENCHILADAS. THIS WAS, THESE WERE ALL
DELICIOUS, AWESOME MEALS. I MEAN, THEY SEEM EASY ENOUGH,
TOO, VERY EASY. IF IT’S NOT
EASY, I WON’T DO IT. THAT’S GOOD FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD AND FOR
MORE ABOUT REECE’S COOKBOOK, GO
TO TODAY.COM/SHOP YOU KNOW HER, YOU LOVE HER RE
DRUMMOND. SHE IS KNOWN AS THE
PIONEER WOMAN. AND TODAY SHE’S SHOWING US TWO
EASY RECIPES FOR A FAMILY FEAST.
YOU’VE GOT A, A SIMPLE EASY PASTA RECIPE.
WHAT ARE WE COOKING? YES. SO I AM SO INTO SHORTCUT,
HOMEMADE RAVIOLI. AND WHAT MAKES IT SHORTCUT IS
THAT I USE WONTON WRAPPERS. SO THESE ARE JUST IN THE STORE AND I MADE A LITTLE MIXTURE OF
RICOTTA PARMESAN SALT PEPPER,
LEMON ZEST. AND I JUST PUT A LITTLE, I CAN’T GET TOO CLOSE TO YOU
GUYS BUT PUT A LITTLE DOLLOP IN THE MIDDLE OF
THE WONTON WRAPPER. AND THEN I JUST TAKE MY CLEAN FINGER AND RUB A LITTLE EGG, WASH
AROUND THE EDGE AND THEN TAKE A SECOND WONTON
WRAPPER AND PUT IT ON TOP LINE UP THE
EDGES AND THEN YOU JUST WANT TO PRESS
IT TOGETHER. OOPS, I GRAB THREE. THAT’S OK. I’M DOING THIS ON THE FLY AND THEN JUST FORCE ALL THE AIR
OUT. AND HONESTLY, IF YOU CAN’T MAKE, MAKE HOMEMADE
PASTA DOUGH OR YOU DON’T HAVE
TIME. THIS IS SUCH A GREAT SHORTCUT AND THEN YOU JUST CAN GET AN
ASSEMBLY LINE WITH YOUR KIDS. MAKE AS MANY OF THESE AS YOU
WANT AND THEN JUST DROP THEM INTO
SALTED WATER ONE BY ONE. AND
LOOK, I LOVE THOSE LITTLE PIECES OF RAVIOLI DELICIOUS AND READY TO GO. HEY, CAN WE, WE
ONLY HAVE A MINUTE BUT WE WANT
TO GET TO THAT DESSERT. THAT WHAT IS IT? THE ICE BOX CAKE. YEAH. BLACKBERRY ICE BOX CAKE. SO THE
FROZEN POUND CAKES THAT WE ALL
KNOW AND LOVE. I SHAVE THE TOP OFF, CRUMBLE IT
INTO CRUMBS. POUR IN BUTTER VERY EASY. AND THEN JUST PUT
THIS ON THE STOVETOP, TOAST THE
CRUMBS AND THEN THE CAKE THAT’S LEFT
YOU SLICE THE CAKE INTO THREE
SLICES LENGTHWISE. I ALREADY STARTED A LAYER AND
IT’S CAKE, A MIXTURE OF JAM, BLACKBERRIES
AND LEMON JUICE AND LEMON ZEST. IT’S SO FUN TO USE A FROZEN
POUND CAKE BECAUSE THEN YOU CUT
THAT WHOLE, YOU KNOW, LOOKS SOMETHING I COULD MAKE. WE’RE HAPPY YOU JUST, IT KIND OF LIKE LASAGNA JAM CREAM. WE LOVE YOU, WE LOVE YOU. WE
CAN’T WAIT FOR YOUR BOOK TO COME
OUT. THANK YOU FOR COOKING FOR US. UH
YOU CAN CHECK OUT HER RECIPES AT
TODAY.COM/. CAN YOU BELIEVE THIS JEFFREY
THAT YOUR TWO YOUNG GIRLS ARE
AUTHORS AT AGES 13 AND 11? YEAH, I JUST WANNA SAY THE
PICTURE OF THE COOKBOOK IS
PROBABLY LIKE A YEAR AGO, KIND OF. SO THEY’RE LIKE GROWING EVERY
DAY LIKE APPLES AND YES, THE APPLE DOESN’T FALL FAR FROM
THE TREE. IT’S INCREDIBLE. I’M, I’M
BLESSED AND I’M SO PROUD OF
THEM. WELL, MADELINE AND ANNA, WHAT
ARE YOUR FAVORITE THINGS ABOUT
COOKING WITH YOUR DAD? UM I LOVE FAMILY TIME AND I JUST
LOVE COOKING WITH YOU BECAUSE
IT’S SO FUN. I JUST LOVE COOKING. DOES HE LOVE YOU DO THINGS OR
DOES HE KIND OF TAKE OVER AND
SAY HONEY LIKE THIS, DO IT LIKE THAT. IT, YEAH, IT’S SORT OF LIKE IF I’M JUST IN THE KITCHEN, I
CAN DO IT. BUT SOMETIMES HE HAS
O CD IN THE KITCHEN AND, AND WHAT DO YOU THINK ABOUT
COOKING WITH THE BIG MAN? HE, IT’S REALLY FUN. HE TEACHES ME A LOT OF LIKE NEW
TRICK TRICKS AND LIKE TIPS WITH
EVERYTHING. WELL, OK, SO WE WANNA HEAR YOU
GUYS ARE MAKING AN APPLE
CRUMBLE. DO Y’ALL EVER GO TO THE ORCHARDS
AND PICK APPLES EVERY ALL THE TIME. WE LOVE IT. AND THERE ARE SO MANY APPLES OUT
THERE AND TODAY WE ARE GONNA USE
UH QUART LANDS TO MAKE AN APPLE CRUMBLE.
AND IT’S VERY SIMPLE. THIS IS A SORT OF A FOOLPROOF
METHOD. IF YOU MESS IT UP THE
PEELING OR WHATEVER IT IS, DON’T WORRY
ABOUT IT. SO I’M JUST TAKING A CORN AND APPLE. I’M GONNA SHOW YOU
HOW TO PEEL IT JUST TOP DOWN
LIKE THAT. VERY SIMPLE. AND UM, AND IF YOU WANNA DO THIS AHEAD
OF TIME, WHAT I RECOMMEND IS YOU TAKE A
BOWL OF WATER AND PUT SOME LEMON IN IT AND JUST DROP
THE APPLES IN THAT, THAT WAY. IT KEEPS IT FROM BROWNING VERY
EASY TIP AND I’M GONNA SHOW YOU THAT IT DOESN’T MATTER IF I
LEAVE A LITTLE ON, IT’S FINE. ANOTHER TIP I LIKE TO SHOW HOW
TO CORE. NOW, A LOT OF PEOPLE TAKE THAT
CORE AND DIG AND ALL THAT.
THAT’S WAY TOO MUCH WORK. I JUST PUT IT RIGHT ON TOP END AND GO DOWN LIKE THREE OR FOUR
TIMES, JUST CUT AROUND IT JUST LIKE THAT AND VOILA OK? THAT’S DONE. THEN I’M GONNA CUT IT IN SOME
SLICES AND GIVE IT OVER TO MY GIRLS AND THEY’RE
GONNA SHOW YOU THE REST. SO THIS IS LIKE A LITTLE MOVING FACTORY WE GOT GOING ON.
HERE YOU GO. ARE YOU GOING? I PASS THAT DOWN? I’LL PUT THE REST. OK? I THINK THAT’S GOOD. SO I HAVE
SOME APPLES HERE AND I HAVE
BUTTERED A BAKING PAN. I’M GONNA ADD SOME CINNAMON, SOME SUGAR AND YOU’RE JUST GONNA MIX THAT
UP. TRY TO NOT SPILL IT AND
MADELINE. COULD YOU USE BROWN SUGAR IF
YOU’D PREFER IT FOR THE CRUMBLE? YES, YOU COULD ABSOLUTELY USE
BROWN SUGAR. OK. GOOD TO KNOW. AND I AM GOING TO POUR IT IN AND I’M GONNA FILL ABOUT 3/4 OF
THE WAY. I I’M GONNA, I THERE’S,
I THINK THAT’S GOOD. YEAH, IT WAS BEAUTIFUL. SO NOW WE’RE GONNA START WITH
OUR CRUMBLE. THIS IS THE TOPPING
OF THE APPLE CRUMBLE. SO WE HAVE FLOUR,
DRIED OATS, BROWN SUGAR,
CINNAMON SALT AND THEN THIS BUTTER, YOU WANNA CHILL YOUR BUTTER
BEFORE. SO YOU CAN UM CUT IT INTO SMALL CUBES. SO I’VE ALREADY ADDED EVERYTHING
IN AND THEN YOU CAN JUST MIX IT WITH YOUR FINGERS, JUST CRUMBLE THAT UP. YOU HAVE KIDS. THIS WOULD BE
GREAT FOR THE KIDS. THE SAME THING WE COULD DO. BY THE
WAY, IT DOES LOOK FO PROOF. I MEAN, I’M PRETTY
SURPRISED THAT THIS IS ALL WE,
THIS IS ALL WE NEED. OK. NOW, WHAT DO YOU DO GUYS? YOU
WANT US TO BE SORT OF LIKE A
SANTA CONSISTENCY IN THESE BUTTER. THINGS OF BUTTER PEPPER ARE REALLY GOOD. YOU ARE. SO WE’RE JUST GONNA LOOK SO GOOD. I CANNOT WAIT TO
EAT THIS. I LIKE A PIE. THIS
TAKES A LOT LESS JEFFREY JEFFREY THOUGH. LET’S JUST
SETTLE. ONE THING WOULDN’T YOU SAY THAT
A CRUMBLE AND NO, NO, DO NOT
WAIT, DO NOT, DO NOT TILT THE SCALES. JEFFREY IS A CRUMBLE. THE SAME
THING AS A PIE I SAID IS A
CRUMBLE. RELATED TO A PIE LIKE BROTHERS
AND SISTERS. I KNOW IT’S ITS OWN, I THINK IT, I THINK IT HAS ITS OWN SORT OF
STRATA BECAUSE WHAT THIS IS IS PRETTY MUCH THE
SAME INGREDIENTS. YOU HAVE FLOUR AND ALL THAT
STUFF. YOU MIGHT HAVE SOME MORE
THINGS, BUT THIS IS MUCH SIMPLER. YOU DON’T HAVE TO ROLL IT AND
TOAST IT AND UH YOU JUST POP IT
IN THE OVEN AND WATCH. THEY’RE GONNA HAND THIS TO ME
AND LIKE IN ABOUT FOUR MINUTES
WE’VE DONE IT RIGHT. IT TAKES MORE TIME. SO 350 DEGREES, ONE HOUR, TAKE
IT OUT. LET IT COOL A BIT BECAUSE IT’S
GOT TO STOP BUBBLING AND GET ALL
NICE AND PERFECTLY SET, SORT OF LIKE LASAGNA. SO LOOK AT THAT DELICIOUS. GO IN DEEP AND TRY BECAUSE IT IS APPLE SEASON AND THE BIG APPLE. NOW TELL ME, DO YOU ADD A LITTLE
ICE? YOU GOTTA, YOU GOTTA ALAMO TO THAT MADELEINE ANNA. YES. YES. YOU COULD ALWAYS DO. ADD
ANYTHING YOU’D LIKE TO DO IT SO GOOD. OH, I WISH WE COULD HAVE SOME. THIS IS, THIS IS REAL SAD. WELL, YOU’VE BEEN BACK SOON. ALL RIGHT. THANK YOU,
GIRLS. YOU ALL ARE GREAT. WE WISH YOU A LONG, WE CAN’T
WAIT TILL YOU CAN COME TO OUR
STUDIO AND TALK ABOUT YOUR BOOK AND
COOK WITH US. AND JEFFREY, YOU
CAN COME TOO. I MEAN, I DON’T EVEN KNOW HOW FORTUNATE
I AM TO BE JOINED BY NOT ONE
MASTER CHEF BUT TWO MASTER CHEFS HERE IN THE KITCHEN. FIRST, IT’S
CELEBRITY CHEF, JEFFREY
ZAKARIAN. HE’S THE HOST OF THE NEW FOOD
NETWORK SHOW. BIG RESTAURANT
BED. AND OF COURSE SAVANNAH WHO HAS
HER OWN COOKING SHOW, DON’T EAT THAT YOU WILL GET NO, DON’T EAT THAT UNLESS YOU
HAVE P I WANT YOU TO SUPPORT ME ON MY
COOKING JOURNEY LIKE THAT. UNLESS A BATHROOM IS NEARBY JEFFREY. WE’RE SO HAPPY. YOU’RE
HERE TO BE HERE. ARE YOU HAPPY
TO BE AMONG THE MOST OF A CHEF? I LOVE THE SHOW,
WHAT YOU’RE DOING. AND IT’S REALLY INCREDIBLE
BECAUSE IT’S REALLY HARD TO
TEACH SOMEONE LIKE WITHOUT LIKE GETTING IN
THERE LIKE I KNOW, BUT THE ONLY WAY TO LEARN IS TO
ACTUALLY, THAT’S RIGHT. DO YOU THINK SHE COULD DO COOK THIS? YOU READY? WE’RE
GONNA DO A SPRING MUSHROOM PASTA. OK. SO BE CAREFUL WITH THAT. POINTING A KNIFE AT ME. DON’T GESTICULATE WITH A KNIFE. THAT’S FIRST THING. OK. SLICE, SLICE. I’M GONNA PUT SOME SHALLOTS IN HERE WITH GARLIC. OK? IT’S A
VERY SIMPLE PASTA AND I’M MAKING
IT REAL TIME. WHAT DO I HAVE? FIRST PASTA IS DOWN IN THE WATER AND
IT’S VERY SALTED. SO WHEN YOU WANT A SALT PASTA, YOU
WANT THE WATER SHOULD TASTE LIKE
THE OCEAN. REMEMBER? VERY GOOD. OK, THANK YOU. WHY DON’T YOU TAKE? THE MUSHROOMS ARE GOING IN HERE? CAN I HELP YOU? JEFFREY PUT THOSE IN HERE. SO OUR
MUSHROOMS SHALLOT GARLIC. VERY
SIMPLE. LET THEM SOFTEN. YOU DON’T HAVE TO BE JUST LEAVE
IT THERE. MEDIUM. FANTASTIC. SO YOU WANT TO MAKE SURE THAT
THEY’RE EVENLY SLICED. SO THEY COOK AND THEY LOOK LIKE
THIS. I WOULD EAT A LITTLE, OK. SO WE’RE GONNA ADD
TO THIS SOME WHITE WINE GO AND A LITTLE BIT OF PASTA WATER. OK? NOT ALL OF IT A LITTLE BIT. WHY
APO WATER BECAUSE PASTA WATER HAS ALL THE
STARCH FROM THE PASTA. AND GUESS
WHAT? IT HELPS. YOU KNOW THAT SILKY, THAT SILKY PASTA YOU GET AT A
RESTAURANT, YOU DON’T KNOW WHY
IS IT SO SILKY? IT’S NOT LIKE THAT AND THAT’S WHY. SO WE’RE GONNA
REDUCE IT. NOT QUITE YET BECAUSE WE DON’T
WANT THOSE TO GO BROWN. SO THESE ARE PEAS, YOU COULD DO
FROZEN PEAS OR FRESH PEAS. IF FRESH, YOU COULD BLANCH THEM FOR A
SECOND. BUT HONESTLY TAKE RIGHT OUT OF
THE RIGHT OF THE FREEZER. IT’S
FINE. JUST PUT THEM IN. OK. WE HAVE OUR PASTA RIGHT HERE
BOILING SALTED WATER. THIS IS THE SAUCE AND PEOPLE
DON’T UNDERSTAND. SO THE PASTA NEXT TO THE SAUCE
AND ALL WE DO IS WE TAKE THE TONGUES. WE DON’T
THROW. LET ME JUST GUESS. AND I’M NOT A MASTER CHEF, BUT
THIS IS AL DENTE. A DEN TO THE BITE, TO THE BITE. SO IT’S ABOUT A MINUTE AWAY FROM
BEING FULLY COOKED AND WE’RE GOING TO PUT IT IN HERE
AND JUST FINISH IT BEAUTIFUL HERE. AND THAT’S HOW YOU FIT EVERY
PASTA THAT YOU HAVE IN A
RESTAURANT THAT YOU LIKE IS IN. THIS IS HOW IT’S DONE.
YES, IT MUST. SO YOU JUST GONNA GIVE IT LITTLE TOSS. CAN YOU GET A LITTLE TOSS? YOU KNOW? OH, OK. WHOA. THAT’S BEAUTIFUL. OK. SORRY. IT’S ALL RIGHT. SORRY. OH NO,
SORRY, I’M GONNA FIX IT. WATCH THIS.
SEE THIS? I’M NOT GONNA TAKE IT
OFF THE PASTA JUST LIKE THIS. 1234 THEN COMES THE PEAS THEN COMES UP. I DIDN’T MEAN TO
MAKE IT’S OK. A LITTLE CHEESE, A LITTLE CHEESE AND BECAUSE IT’S A LITTLE DRY AND WE’RE MISSING SOME. WE’RE GOING TO ADD A LITTLE BIT
MORE PASTA WATER. WATCH THIS
JUST LIKE THIS. SEE YOU EVEN SPILL A LITTLE AND
YOU’RE A MASTER CHEF AND THEN AT THE VERY END SOME CHILI. I LOVE CHILI. VERY
FINELY MINCED CHILI. AND WE’RE READY TO GO. WE’RE
GOING TO ADD A LITTLE BASIL TO
IT. ALL RIGHT. AND YOU’RE GOING TO COME OVER
HERE AND TASTE YOUR KNIFE SKILLS
ARE EXCELLENT. WELL, THANK YOU SO MUCH. WE’RE
GOING TO SHIFT A NOD. THAT’S
WHAT THAT’S CALLED. AND THERE YOU HAVE IT. WE ARE
DONE A BEAUTIFUL SPRING PASTA.
BE CAREFUL. OK? YOU TRY TO FLIP IT. LET’S
SEE. YOU FLIP IT. TO SEE WHAT YOU DOING. YOU’RE REALLY NOT FLIPPING,
YOU’RE REALLY JUST FOLDING. SO
YOU JUST VERY SMALL, VERY SMALL. OK. WHY
ARE YOU GIVING HER TIPS? OK. GO FLIP. THERE YOU GO. MUCH
BETTER. EXCELLENT. WOW. THANK YOU. I’VE
LEARNED SO MUCH. I’M ACTUALLY GONNA SAY THAT WAS GREAT. I’M GONNA MAKE
IT RAIN SOME PECORINO, ROMANO.
AND THIS IS LIKE A BIT. GO YUM. THAT LOOKS DELICIOUS. WHAT KIND
OF PASTA DO YOU USE? UH
FETTUCCINE, UH FLAT PASTA TAG TO TELL APPETITE. DO YOU FEEL LIKE YOU HAVE TO
MAKE YOUR PAST OR? NO? YOU DON’T. UH YOU CAN MAKE IT BUT YOU
REALLY DON’T HAVE TO. OK. WELL, DON’T EAT IT. YOU HAVE TO READ THIS TAG FOR
THIS RECIPE IN MORE
GOTAY.COM/FOOD BACK NOW. 850 WITH TODAY FOOD AND THIS
MORNING, NOT ONE BUT TWO EASY WEEKNIGHT
RECIPES THAT YOU CAN MAKE ON A
BUDGET. WE’VE GOT A CLASSIC RATATOUILLE AND WE ALSO
HAVE A SPECIAL TECHNIQUE FOR
ROASTED CHICKEN. CELEBRITY CHEF, JEFFREY ZAKARIAN
HERE TO SHOW US HOW IT’S DONE.
HE OF COURSE, IS THE, THE HOST OF THE NEW FOOD NETWORK
SHOW. BIG RESTAURANT. BET GZ.
WELCOME BACK. THANK YOU SO MUCH. NICE TO BE
BACK BEFORE WE GET INTO IT.
CHEF. WE, WE, WE’VE GOT A WAY INTO
THIS DEBATE HERE. UM I DON’T KNOW IF YOU SAW THIS
TWEET FROM STEPHEN KING EARLIER.
APPARENTLY, STEVEN THE STEPHEN KING. HE IS, HE’S TAKING SALMON. HE’S WRAPPING IT IN A PAPER
TOWEL AND, AND MICROWAVING IT
FOR THREE MINUTES. WHAT SAY YOU TO THAT.
ABSOLUTELY. WHAT, WHY NOT? IT’S A REALLY GENTLE WAY OF
COOKING BECAUSE IT’S A 1982
DEVICE. NO, IT REALLY WORKS. I COOK FISH IN THE MICROWAVE ALL
THE TIME BECAUSE YOU DON’T HAVE
TO PUT ANY BUTTER. IT DOESN’T, YOU DON’T HAVE TO
USE. I’M REALLY WORKS WELL. IT MIGHT, IT MIGHT. BUT IT
IS FISH CHEF IS APPARENTLY TOO, VERY
GOOD VEGETABLES TOO. ASPARAGUS IS
GREAT. SPINACH IS GREAT IN THE
MICROWAVE. ALL THE NUTRIENTS STAY, THERE’S
NO WATER LOSS. YOU DUMP IN
WATER, ALL THE NUTRIENTS GO IN THE
WATER. THERE YOU GO. LET’S GET
INTO A MORE TRADITIONAL WAY OF FOOD
PREPARATION. SO, SPOTS COCK. WHAT DOES THAT MEAN? IT’S A
FANCY NAME FOR A FLATTENED
CHICKEN AND WE’RE GONNA DO IT. SO WE TAKE A
REGULAR CHICKEN. I’M USING
GLOVES. SO IT’S MORE SANITARY. I’M JUST GONNA GO DOWN THE BACK
AND THAT’S THE, THAT’S THE BACK
OF THE CHICKEN. AND YOU CAN GO EITHER WAY YOU
CAN USE A KNIFE AND I DECIDED TO
USE SOME KITCHEN SHEARS. OK? AND WHAT I’M GONNA DO JUST LIKE THIS. VERY EASY. THIS IS SAFE FOR THE
STOCK OF CHICKEN STOCK. WE DON’T
THROW ANYTHING AWAY AND, UH, THEN YOU JUST PUT IT LIKE THIS. YOU HEAR THAT? I KNOW, I KNOW IT’S HARD. I KNOW IT’S HARD. SO, WHAT’S THE
BENEFIT OF COOKING CHICKEN THAT
WAY? THINKING OF A STEPHEN KING
HORSE. IF YOU’RE WORRIED ABOUT SALMON
IN THE MICROWAVE. I’M, I’M CRACKING CHICKEN OVER
HERE. OK. SALT AND PEPPER. GREAT QUESTION. REALLY, REALLY
EASY BECAUSE WHAT HAPPENS IS YOU GET HALF THE TIME. SO A
NORMAL CHICKEN LIKE THIS WOULD
TAKE ABOUT UH 45 TO AN HOUR. IT’S ABOUT A 3.5 POUND BIRD. YOU
WANNA SEASON WITH AUTHORITY, YOU REALLY HAVE TO AND IT TAKES HALF THE TIME. SO
FOR THIS TO GET UP TO 1 55 1 60
ETERNAL WILL BE ABOUT 30 MINUTES, 35 MINUTES. NOW.
VERY IMPORTANT, HOT CAST IRON
PAN SKIN SIDE DOWN. OK. LET’S GO
OVER HERE. YOU CAN SEE WHAT
WE’RE DOING. WE HAVE THIS GOING BEAUTIFUL. NOW, WE’RE GONNA TURN
IT OVER AND YOU WANNA HELP ME WITH THIS.
BE CAREFUL. WATCH OUT. WE’LL GET A JUMPER AND PUT SOME, PUT THE LEMON. I LIKE
TO PUT THE LEMON SKIN UH FLESH
SIDE RIGHT THERE. JUST PUT IT IN THE WHOLE AND
WHAT HAPPENS? IT GETS NICE AND
CARAMELIZED. YOU HAVE A BEAUTIFUL CARAMELIZED
LEMON. THAT’S STUFF. THERE’S NO RULES. IF YOU HAVE THYME AND ROSEMARY
FINE, WHATEVER YOU DON’T, ANYTHING THAT’S A HARD HERB, YOU KNOW, SAVORY OR, OR SAGE OR
BAILEY’S OR STUFF LIKE THIS. I LOVE THIS AND THEN YOU JUST COOK IT TILL 165. VERY GENTLY. WHAT’S THE VERDICT OVER THERE?
IT’S SO INCREDIBLE. SO HOW, HOW, WHAT’S THE RELATIONSHIP BETWEEN
LIKE QUALITY CHICKEN AND TECHNIQUE IN WHICH YOU COOK
CHICKEN? THE RELATIONSHIP LIKE, IS THIS A FANCY CHICKEN
THAT NO ONE AT HOME CAN GET, YOU WANNA COOK THE CHICKEN? THE 1 55 1 60. IF YOU CAN DO
THAT AND USE A DIGITAL THERMOMETER,
IT’S PRETTY HARD TO ME MESS UP A
BIRD. OK. IT MIGHT COOK A LITTLE LONGER OR
A LITTLE LESS. BUT YOU, YOU PRETTY MUCH PRETTY
MUCH, IT’S SO JUICY. YEAH, YOU CAN GO IN THE
OVEN OR SIT HERE BUT I PUT IT IN
THE OVEN READY. LET’S CUT IT DOWN LIKE THIS AND
THERE WE GO. THERE YOU HAVE IT. OK.
RATATOUILLE, ONE OF MY FAVORITE
MOVIES. ONE OF MY FAVORITE THINGS TO DO. OK. SO BASICALLY THIS IS GREAT WITH VEGETABLES THAT
AREN’T AT THEIR PRIME. THEY’RE A LITTLE OVER AND THAT’S, I GOT THIS FROM MY
MOM AND FROM WHEN I WORKED IN
FRANCE, THEY DON’T THROW AWAY ANYTHING
IF YOU HAVE A COUPLE OF OR THEY’RE IN SEASON, BUT THEY
MIGHT BE A LITTLE WILTED OR LIKE
THAT STALE, BUT A LITTLE WILTED. NOT THE BEST. THIS IS A GREAT RELATION. THIS
IS A GREAT VEGETARIAN DISH. SO WE’RE TAKING EGGPLANT,
PEPPER, ZUCCHINI ONION. AND WHAT I LIKE TO DO IS
HEAT THEM IN A CAST IRON PAN SEPARATELY. WHY? SEPARATELY?
BECAUSE WHEN YOU PUT THEM ALL
TOGETHER IT’S MUSH. SO WHAT WE DO IS WE SEASON IT,
WE DON’T SEASON, WE JUST PUT
THEM IN THERE AND THEN WE SEAR THEM OFF
SEPARATELY. SO YOU EACH VEGETABLE, PUT IT IN THE SAME PAN. AND THEN
WE SEAR THE UH, THE EGGPLANT,
THE ONION, THE PEPPER. AND HERE WE HAVE ALL OF THEM
RIGHT NOW, ALL TOGETHER ALREADY SEARED. AND WE’RE GONNA
JUST ADD OUR LAST INGREDIENTS. AND THIS IS SUCH A FANTASTIC
DISH. ONIONS, ONS, PEPPER, PEPPER, AS THEY SAY IN MY TOWN, BOSTON
GARLIC, GARLIC, GARLIC, OK? STIR THAT AROUND THYME, BAY LEAF TOMATOES. NOW, A
LOT OF PEOPLE WOULD PUT STOCK OR
WATER IN THIS. NO, NO, YOU’RE GONNA SEE IT LOOKS DRY. BUT ONCE YOU BAKE IT, ONCE YOU BAKE IT ALL THE WATER
AND THE VEGETABLE WHICH ARE
MOSTLY VEGETABLES ARE MOSTLY WATER COMES OUT AND
YOU LOOK WHAT YOU HAVE THIS
GORGEOUS, THIS IS ABOUT AN HOUR, AN HOUR,
AN HOUR AND 10 MINUTES. BUT YOU
WANT IT TO LOOK KIND OF LIKE IT’S A LITTLE OVER AND I LIKE TO
SERVE THIS ROOM TEMPERATURE TO
WARM AND WHEN YOU GRATE THIS, YOU CAN
PUT SOME PARMESAN CHEESE ON IT. LET ME, LET ME MAKE IT RAIN FOR
YOU. MAYBE A LITTLE OLIVE OIL. THANK YOU, SIR. FANTASTIC DISH FOR THIS RECIPE IN MORE. IT’S
TODAY.COM/FOOD. STICK AROUND. JEFFREY’S GONNA BE BACK IN THE
FOURTH HOUR WITH A HEALTHY AND
HEARTY PASTA DISH. THUMBS UP, THUMBS UP. THANK YOU. AND SOMEONE WHO LOVES CHICKEN
SOUP SO MUCH, HE MAKES IT FOR HIS FAMILY ALL
THE TIME IS CELEBRITY CHEF. JEFFREY ZAKARIAN. HE’S THE CO
HOST OF THE FOOD NETWORK’S THE
KITCHEN RIGHT NOW. HE’S IN HIS KITCHEN. HE’S AT
HOME IN FLORIDA. HEY, JEFFREY. HI. I’M SORRY, I’M IN FLORIDA.
IT’S 50 HERE, BUT I KNOW IT’S
REALLY COLD THERE. I DIDN’T KNOW YOU LIVED IN FLORIDA AND
NOW WE’RE KIND OF ANGRY AT YOU. LOOK AT YOUR TAN. NO, I’M TAN
ALL THE TIME. YOU KNOW THAT ANYWAY, EVERYBODY
LOVES A GOOD CHICKEN SOUP. AND WHAT I’M DOING HERE IS I’M
GONNA DO A MASH UP, RIGHT. I’M DOING A CHICKEN NOODLE RAMEN
MASH UP. AND THE REASON WHY I LIKE IT IS
YOU TALK ABOUT HEALTHY EATING
NEW YEAR, REALLY DELICIOUS. BUT ALSO YUMMY. I MEAN, FOOD HAS
TO BE YUMMY. I DON’T KNOW ABOUT
YOU GUYS. BUT IF IT’S NOT YUMMY, I DON’T
WANT IT. BUT LOOK AT THIS. LOOK AT ALL THESE GORGEOUS
VEGETABLES. THAT’S RIGHT FROM
THE MARKET. THERE’S NOTHING FANCY HERE. CARROTS, PARSNIPS, SOME ONIONS,
SOME LEEKS, SOME GREAT HERBS AND
GINGER. AND IT’S VERY SIMPLE. SO LET’S
START WITH OUR VEGETABLES. OK? SO
WE’RE GONNA MAKE SURE OUR
VEGETABLES ARE CUT EVENLY. WHY? BECAUSE THEY COOK EVENLY REALLY
IMPORTANT. BUT IT’S ALL THE SAME. THAT MAKES SENSE. ALL THE SAME
SIZE IS SO EASY. JUST FOLLOW THESE
TECHNIQUES AND YOU’RE GOING TO
BE VERY, VERY HAPPY. AND THE ADDITION TO MAKING THIS
SOUP IS YOU GET LEFTOVER STOCK
THAT YOU CAN FREEZE. OK? WE’RE GOING TO TAKE OUR
CELERY, OUR CARROTS, WE’RE GOING TO JUST CUT THEM ON
THE BIAS LIKE THIS VERY SIMPLY. AND IT’S VERY EASY ONCE THEY ARE
LINED UP TOGETHER TO MAKE SURE THEY’RE THE SAME SIZE, REALLY
EASY. SO WE’VE TAKEN OUR LEAK AND WHAT
YOU MAKE SURE YOU CUT IT OPEN
AND YOU WASH IT BECAUSE THERE IS
DIRT IN THERE AND JUST FOLLOW
THE SAME METHODOLOGY. JUST A NICE PROBABLY. THIS IS QUARTER INCH, I’M JUST
GUESSING, QUARTER INCH, BUT EVERYTHING’S GONNA BE READY
AT THE SAME TIME. SO IT SHOULDN’T TAKE THAT LONG
TO COOK A PROPER SOUP. THE STOCK
TAKES THE MOST TIME. IT’S LIKE COOKING. THE CHICKEN
TAKES ABOUT LIKE AN HOUR NOW.
PARSNIPS. I LOVE PARSNIPS GUYS BECAUSE
THEY HAVE A SWEETNESS. THAT IS
JUST REMARK. SO, HEY, JEFFREY JEFFREY, WHY, WHY LEEKS INSTEAD
OF LIKE ANOTHER KIND OF ONION? HERE’S A TIP. LEEKS HAVE LESS
SALT THAN AN ONION. SO YOUR
STOCK STAYS LIGHTER. IT DOESN’T DARKEN, YOU KNOW,
SOMETIMES IT TURNS REALLY BROWN
AND I USE LEEKS. IT’S A LITTLE SECRET OF A CHEF.
ALL RIGHT. SO ARE YOU READY FOR THE BIG DEAL? LET’S COOK THE CHICKEN. YES, SIR. VERY EASY. WE
HAVE OUR VEGGIES. WE’RE GONNA GO
OH BY, BY THE, MY BEAUTIFUL WIFE IS
HOLDING A CAMERA. SHE’S THE
CAMERA PERSON TODAY. SO WE HAVE A POT, A VERY BIG POT
AND WE’RE GONNA PUT IT ON HIGH AND WE’RE USING A FOUR POUND
CHICKEN JUST LIKE THIS. USE A
TON. SO YOU DON’T HAVE TO TOUCH THE
CHICKEN AND JUST PUT THAT RIGHT
IN THERE. ALL RIGHT. AND THEN ANOTHER SECRET GUYS,
CHICKEN WINGS, TONS OF GELATIN AND TONS OF
MEAT. THERE’S TONS OF MEAT ON
CHICKEN WINGS. WE’RE GONNA PUT THOSE IN. OK. SORRY, YOU HAD US UNTIL YOU
SAID THE WORD GELATIN FOR A SECOND. WHAT IS GELATIN GELATIN GELATIN? IS THAT STUFF
THAT MOMMY YOU TASTE WHEN YOU SMELL
SOUP THAT YOUR MOM’S COOKING OR YOUR
GRANDMOTHER COOKED? AND THE SCHMALTZ IS THE CHICKEN
FAT. SO ALL THAT TOGETHER IS LOADED
IN THOSE CHICKEN WINGS AND THEN CHICKEN STOCK. NOW YOU JUST
COVER THIS. NOTICE. NO WATER, NO SALT, NO PEPPER,
NOTHING AT ALL. JUST CHICKEN
STOCK. YOU COULD USE WATER. BUT I LIKE
TO GET IT UP JUST A BIT. JUST JAB
IT A BIT AND I PUT A TOUCH OF
WHITE WINE VINEGAR OR WINE. YOU DON’T HAVE TO JUST A LITTLE ACID. NOW, WE’RE
GONNA LET THAT CHICKEN GO FOR
ABOUT AN HOUR. ONCE IT COMES OUT, WE’RE GONNA
PUT ON A RACK AND LET IT COOL. AND THEY’RE GONNA TAKE ALL THE
DELICIOUS CHICKEN OFF, PEEL IT
OFF. YOU TAKE THE BONES OUT. YEAH, I TAKE THE BONES OUT EVERYTHING. AND THEN WE HAVE OUR BEAUTIFUL
STOCK AND REMEMBER THOSE VEGGIES
WE CUT PERFECTLY. I KNOW YOU KNOW HOW TO DO THAT
NOW. ALL RIGHT. WE’RE JUST GONNA SLIDE THAT IN
THERE AND MAGIC A COUPLE OF
PEAS, YOU TAKE FROZEN PEAS. I THINK THIS IS GONNA PROBABLY
TAKE 10 MINUTES. YOU HAVE ALL THE FLAVOR THERE.
THE MISO IS REALLY SPECIAL. THE
MISO IS SOYBEAN PASTE. IT GIVES A LITTLE SALTINESS.
IT’S REALLY, REALLY DELICIOUS.
SO THE RAMEN. AH WHERE’S THE RAMEN?
IT’S COMING. ALL RIGHT. SO REMEMBER WE HAVE OUR SOUP. OUR
BEAUTIFUL VEG VEGETABLES ARE IN THERE AND LIKE
CAN YOU GET IN THERE? MARGARET AND TAKE A LOOK AT THAT
HOUSE, MARGARET. GOOD SHOT. ARE YOU READY? OK. WE NEED
THE RAMEN THOUGH BECAUSE WE CAME
FOR THE RAMEN. YOU CAME FOR THE RAMEN. SO WE’RE
GONNA TAKE A BIG BOWL. I LIKE TO SERVE THIS IN GIANT
BOWLS. I HAVE OUR PRE COOKED RAMEN. THIS IS BEAUTIFUL.
WHOLE WHEAT RAMEN. YOU WHERE DO YOU BUY WHOLE WHEAT
RAMEN ANYWHERE? THERE’S TONS OF
IT. TONS OF IT. YOU CAN USE REGULAR, I LIKE THE
WHOLE WHEAT RIGHT NOW. WE’RE GONNA HAVE SOME FUN.
NOW WE’RE DOING THE MASH UP
PART, RIGHT? WE’RE GONNA POUR THIS GLORIOUS,
HEALTHY, GORGEOUS SOUP ON TOP OF
THAT. YUM. OH RAMEN. TAKES ME BACK TO MY
COLLEGE DANCE. RIGHT? AND THEN SOME CHICKEN. I CHOOSE
TO PUT THE CHICKEN ON JUST LIKE THIS. I DON’T PUT THE CHICKEN IN THE
STOCK BECAUSE I DON’T WANT IT TO
GET OVERCOOKED. AND A LOT OF PEOPLE STORE THEIR
CHICKEN THERE TO SEE AND WHAT HAPPENS IT GETS
OVERCOOKED. AND NOW THE SECRET
NOW WE HAVE FUN. NOW WE HAVE OUR SCALLIONS. IT’S
GONNA BE LIKE WE’RE MAKING A
FROST. WE’RE GONNA PUT SOME, SOME BEAUTIFUL PEA SHOOTS, SOME
SCALLIONS, SOME BAMBOO SHOOTS
HAVE FUN HERE. I’M USING WHATEVER I FOUND AT
THE UH AT THE FARMERS MARKET, UH OR AT THE GROCERY MARKET.
SOME RADISHES. THANK YOU. WE GOT A ROLL, JEFFREY. IT LOOKS SO
YUMMY. YOU DID. GREAT. THANK YOU,
JEFFREY. THANK YOU. THANK YOU. TELL YOUR DAUGHTERS. HEY. ALL RIGHT GUYS FOR THIS RECIPE.
HEAD TO TODAY.COM/FOOD. YOU’RE GONNA WANT TO SEE WHAT
CHEF AND AUTHOR JEFFREY ZAKARIAN’S GOT. UH, AND THIS DISH IS ONE AND DONE
AND EVEN BETTER. IT’LL MAKE USE OF ALL THOSE
VEGGIES THAT YOU BOUGHT THAT YOU DIDN’T USE THAT ARE JUST
SITTING IN THE REFRIGERATOR. OK. HI, JEFFREY. HI, GOOD MORNING. HOW ARE YOU?
GOOD MORNING. OK. BEFORE WE GET TO THIS DELICIOUS
DISH WITH, I’M INTO OUR WHOLE PRODUCING TEAM,
INCLUDING OUR EXECUTIVE
PRODUCER, JOANNE CANNOT STOP STARING AT
YOUR INSTAGRAM AND EVIDENTLY
IT’S GOING VIRAL. HEY, WHAT ARE YOU DOING HERE? WHICH INSTAGRAM RIGHT HERE? YOU WORKING OUT? PUTTING US TO
SHAME? OH, OK. YEAH. YOU KNOW, I, I TRY TO DO THAT EVERY
WEDNESDAY. I WORK OUT EVERY DAY, BUT I TRY
TO DO THAT EVERY WEDNESDAY. I
DID IT AS A JOKE. FIRST, PEOPLE SAY, WHY DON’T YOU
JUST POST THAT? IT’D BE FUN AND
I DID IT NOW. IT’S, IT’S, YOU KNOW, LOOK WHAT HAPPENS,
RIGHT STUFF YOU DON’T PLAN ON LIKE THE PANDEMIC HAPPENS AND
LIFE CHANGES AND SO THAT WAS LIFE CHANGING JUST LIKE
THE PANDEMIC. HONESTLY, MOST OF US JUST GAINED
THE COVID-19. SO THE FACT THAT
YOU PUT 25 HERE, THE FACT THAT YOU PUT THOSE ADS
TO WORK IS, IS HELPFUL BECAUSE YOU’RE
COOKING UP SOMETHING REALLY
DELICIOUS TODAY AND WE’RE JUST SO WE’RE READY TO EAT. WE SURE ARE.
OK. WHAT DO YOU COOK? THIS IS, THIS COULDN’T BE EASIER. THIS IS
A MANHATTAN CORN CHOWDER. SO
CHOWDER IS GREAT. BUT YOU KNOW, IT IS SUMMER. THIS
IS A HOT OR COLD DISH. IT’S
FANTASTIC. IT’S GLUTEN FREE AND YOU CAN
MAKE IT DAIRY. IF YOU HAVE A LITTLE BUTTER, YOU
CAN TAKE THE BUTTER OUT. OLIVE OIL IS VERY SIMPLE. SO
YUMMY AND SO DELICIOUS. I LIKE
TO CALL IT A ONE POT WONDER. COME OVER HERE TO SHOW YOU VERY SIMPLE. UH I AM
JUST IN A POT. ANY KIND OF POT. YOU
DON’T HAVE TO HAVE A FANCY POT. I PUT CARROTS, ONIONS, LEEKS,
CELERY, A LITTLE CHILI PEPPER
AND GARLIC. I’M SWEATING IT. NOW, THIS IS
THE BASE FOR ANY SOUP IN THE WORLD. GUMBO CHOWDER,
CHICKEN, NOODLE, WHATEVER YOU
WANT. THEN ALL I DO TO THAT. VERY SIMPLE IS I’M GONNA ADD
SOME TOMATO PASTE, SOME FRESH
THYME. YOU CAN USE WHATEVER HERB YOU
LIKE SOME UH A LITTLE BIT OF
CANNED TOMATO THAT’S PURE, RIGHT? AND THEN VERY SIMPLY STOCK. NOW,
I LIKE TO USE VEGETABLE STOCK. I FIND IT VERY UM SORT OF
NEUTRAL IN FLAVOR. BUT YOU CAN
USE WATER. YES, YOU CAN USE WATER. AND DURING THE PANDEMIC, I COOK MOST THINGS WITH WATER
BECAUSE I DON’T WANT TO HAVE TO KEEP RUNNING OUT AND
GETTING STOCK. ALL RIGHT. SO THEN YOU JUST ADD
YOUR POTATOES AND 25 MINUTES UNTIL THE
POTATOES ARE COOKED AND THEN ADD
THE CORN AT THE VERY END ABOUT FIVE MINUTES
BECAUSE YOU WANT THAT BITE ON
THE CORN AND SUMMER CORN IS COMING. YOU
CAN FEEL IT. YOU CAN SEE IT. IT’S NOT QUITE THERE, BUT YOU
CAN USE ANY CORN. A GREAT TIP. WHEN YOU’RE USING STORE BOUGHT
CORN, MAKE A SOUP BECAUSE IT
DOESN’T MATTER. IT, IT TURNS THE CORN INTO MAGIC. IS THAT FROZEN? IS THAT FROZEN CORN OR WHERE DID
YOU GET THAT? THAT’S JUST CORN.
I TOOK OUT OF A COP. I BOUGHT IT AT THE SUPERMARKET. COMPLETELY PEELED AND SHUCKED
AND WRAPPED AND IT WAS, IT’S
FINE. SO I’M GONNA LET THIS COOK FOR
ABOUT 35 40 MINUTES TOTAL. JEFFREY. I HAVE A
QUESTION FOR YOU. LOOK AT THIS. I LIKE MY CHOWDERS
A LITTLE CREAMIER. WHAT WOULD I
ADD TO IT? THAT WOULD GIVE ME THAT, THAT,
YOU KNOW, THAT WHITE CREAMY
LOOKING MOMENT. ABSOLUTELY. SO THIS IS A
MANHATTAN CHOWDER. WE’VE SUBSTITUTED UH CREAM WITH
TOMATO. SO YOU SIMPLY TAKE OUT THE
TOMATO, PUT THE CREAM IN IT AND BOOM, YOU’RE, YOU’RE AT, YOU’RE AT
YOUR HAPPY PLACE. THAT’S SO HE WANTS A LITTLE CREAM. YOU
KNOW, NO PROBLEM. I LOVE CREAM TOO. BUT, YOU KNOW, THIS IS SUMMER’S
COMING AND, YOU KNOW, WE, WE
WANT OUR ABS TO LOOK, YOU KNOW, KIND OF OK. RIGHT. OH, FOR SURE. AND YOU KNOW WHAT I LOVE ABOUT
THIS, IT SEEMS LIKE ONE OF THOSE
RECIPES THAT YOU CAN FREEZE AND
SAVE FOR LATER. YES. ABSOLUTELY. AND PLUS I SERVE
THIS WITH MY FRIED CHICKPEA
SALAD. SOME TOASTED GARLIC BREAD. IT’S A MEAL, IT’S A SOUP MEAL AND PEOPLE KIND
OF FORGET ABOUT REAL HEARTY SOUPS CAN BE
STILL HEALTHY, GLUTEN-FREE DAIRY FOOD. IF YOU WANT, JUST TAKE THE BUTTER OUT AND YOU
HAVE LIKE EVERYTHING IN HERE
WITH A SALAD. YOU HAVE A PERFECT COMPOSED MEAL
AND BY THE WAY, IT’S SO EASY TO
COOK FOR COMPANY. EASY TO COOK FOR KIDS. EASY TO
COOK FOR ANYBODY. ANYBODY. UM, SO JEFFREY, IS THERE
ANYTHING IN THE KITCHEN THAT YOU
CANNOT LIVE WITHOUT ANYTHING IN THE KITCHEN? I CAN’T
LIVE WITHOUT? PROBABLY, PROBABLY THAT’S A REALLY TOUGH
QUESTION. COME ON. ANYTHING. HE, HE THINKS YOUR ACTUAL
KITCHEN LOOKS GOOD. WELL, AT THE KITCHEN, IT’S
SOMETHING THAT’S REALLY
FUNDAMENTAL. YOU NEED FUNDAMENTAL GOOD
EQUIPMENT. SO I ALWAYS TELL
PEOPLE BUY LESS, SPEND MORE AND YOU’LL SPEND THE
SAME AS YOU GET ALL THOSE OTHER
GADGETS. SO BUY THE BEST. JUST DON’T BUY
A LOT. SO DEFINITELY LIKE CAST IRON,
ANYTHING, THE CRUSADE, ANYTHING DUTCH OVEN ISH WORKS. I LOVE TO HAVE VERY, VERY GOOD
PANS, BUT I DON’T HAVE A TON OF STUFF
BECAUSE WHERE ARE YOU GOING TO
PUT IT ALL? SO, I ALWAYS SAY SPEND MORE, BUY LESS AND YOU’LL SPEND THE
SAME. I THINK THAT’S SUCH A GOOD IDEA
BECAUSE ALSO THERE’S HALF THE
STUFF STAYS IN THE BACK OF THE CABINET
AND YOU NEVER EVEN USE IT. SO, IT’S TRUE. ALL RIGHT. WELL, JEFFREY, HAPPY SUMMER
SENDING YOU SO MUCH LOVE. CAN’T
WAIT TO TRY THAT. JEFFREY. OK. TO GET THIS RECIPE. THANK YOU, JEFFREY. TELL YOUR
GIRLS HI TO GET THIS RECIPE. HEAD TO
DAY.COM/FOOD. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS. BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY’S GONNA THROW
DOWN IN OUR KITCHEN WITH SOME
CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM.
BOBBY. GOOD TO SEE YOU, MAN.
THANK YOU SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S
HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO.
THANKSGIVING IS MY, UM, IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL DO THAT. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF
THINGS YOU LOOK LIKE YOU’RE NOT
GONNA COOK. YOU GOT YOUR HANDS IN YOUR POCKET. YOU WANNA DO
THIS? SO, THE CHICKEN CUTLETS? OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR, EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WILLIE COOKS IN THERE. OK. AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY, OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKING? I THINK I’M DOING GREAT. I DON’T
KNOW. WHAT ARE THEY LAUGHING AT YOUR HANDS? DIRTY? OK. SO YOU WANNA MAKE
SURE IT’S YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES. YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON
TOP. NOW, NOW HERE’S THE THING
THAT I DO. YOU SEE, I LEAVE SOME OF THE CRISPY BITS
UNCOVERED BECAUSE WE WANT THAT GOOD
CONTRAST OF TEXTURE. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL. ON TOP AND THERE WE
GO. LET’S SNEAK IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? YEAH, I MEAN, SEE, HERE’S THE
THING, THE REALLY NICE THING
ABOUT IT IS YOU GET, OBVIOUSLY THE ACIDITY, THE
SWEETNESS OF THE TOMATOES, YOU GET THAT CRISPY CONTRAST,
THE TEXTURE ON THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA IS, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN. YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS, TO ME, THIS IS LIKE
A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO
OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT
IS. SO WHEN DO YOU SEE THAT? IT’S COMING ON? UH NOVEMBER 11TH
DISCOVERY PLUS. UM TOMORROW. YEAH, EXACTLY. OH, YES. VIEWING EVERYWHERE. THERE’LL BE
VIEWING PARTIES ALL OVER THE
PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH. I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. THANK YOU, BOBBY. MAKE THIS RECIPE AT
HOME. GO TO TODAY.COM/FOOD.
THANKS, BOBBY. GREAT TO SEE YOU. WE’RE BACK WITH TODAY. FOOD AND
ONE OF OUR VERY FAVORITE GUESTS.
OUR PAL BOBBY FLAY. I’M SO EXCITED. HE’S AN AWARD WINNING CHEF, THE AUTHOR OF 216
BEST SELLING 216 ABOUT HIS HIT SHOW BEAT BOBBY
FLAY BY THE WAY, NEW EPISODE TONIGHT WHERE TWO
CHEFS GO HEAD TO HEAD IN THE KITCHEN FOR A CHANCE TO FACE OFF
AGAINST THE MASTER HIMSELF. THIS MORNING, BOBBY IS SHARING A FANTASTIC PASTA DISH WITH US.
UH GOOD TO SEE YOU MR FLAY. GOOD TO SEE YOU GUYS. THANKS FOR WAKING UP. WHAT ARE WE COOKING, HONEY? SO WE’RE MAKING UH WE’RE MAKING
A BAKED PASTA. IT’S ONE OF THOSE DISHES THAT I
THINK IS FANTASTIC FOR LIKE A
SUNDAY NIGHT MEAL. IT’S VERY, VERY COMFORTING AND IT’S SOMETHING THAT I CAN
FEED THE WHOLE FAMILY. SO LET’S
GET STARTED. IT’S GONNA BE RIGATONI. IT’S GONNA BE SOME HOT ITALIAN
SAUSAGE AND BROCCOLI RABE AND
SOME TOMATO SAUCE. A LITTLE VODKA SAUCE THERE AS
WELL. SO I’M GONNA START OFF BY
COOKING SOME RIGATONI UH AND SOME SALTED WATER. YOU KNOW, YOU, YOU SEE THIS IN
MANY TIMES IN THE TODAY SHOW
LOTS OF SALT IN YOUR WATER. MAKE SURE IT’S BOILING ABUNDANCE
OF WATER. WE’RE GONNA COOK THE RIGATONI
FOR ABOUT EIGHT OR NINE MINUTES. WHILE, WHILE THAT’S COOKING, WE
GET OUR, GET OUR SAUCE GOING. SO WE HAVE SOME HOT ITALIAN
SAUCES THAT I COOKED OFF A
LITTLE BIT. SOME TOMATO SAUCE. I’VE MADE MY OWN. UM, BUT IF YOU HAVE A GOOD, UH,
A GOOD QUALITY TOMATO SAUCE THAT
YOU LIKE, YOU CAN DEFINITELY USE THAT AS
WELL. AND WE’RE GONNA ADD A LITTLE BIT
OF VODKA. THIS IS THAT, UH, YOU KNOW, ONE
OF THE, ONE OF THE MOST CLASSIC ITALIAN
AMERICAN PASTA DISHES IS PASTA. OUR, OUR VODKA, IT’S BASICALLY A TOMATO
SAUCE WITH A LITTLE BIT OF VODKA
IN IT AND UM A TOUCH OF CREAM. SO IT’S
ALMOST BECOME LIKE A LITTLE BIT
OF A CAKE SAUCE REALLY GOOD. WHAT DOES THE DO TO IT WITH THAT? WHAT DOES THE VODKA
DO TO IT? BOBBY, THE VODKA ACTUALLY HELPS TO
MULTIPLY THE CREAMY TOMATO
SAUCE. SO IT DOESN’T, UM, SO IT DOESN’T
SEPARATE. IT’S, UH, IT’S SORT OF
A BINDER IN A SENSE AND ALSO IT’S LIKE, I MEAN, WHO
DOESN’T WANT TO COOK WITH VODKA? SO, SO BASICALLY YOU’RE MAKING LIKE A
CREAMY TOMATO SAUCE WITH THE,
WITH THE HOT SAUCE. AND THEN, UM, JUST BECAUSE WE
WANT TO MAKE SURE THAT IT’S NICE
AND HEALTHY, I’M GONNA PUT SOME BROCCOLI RUB
IN THERE AS WELL AND, AND THEN WE’RE GONNA TAKE THIS
SAUCE, I’M GONNA POUR IT RIGHT
OVER THE COOKED PASTA. THIS IS SOME RIGATONI THAT I
HAD, YOU KNOW, COOKED AHEAD OF
TIME. SO I’M JUST GONNA, WE’RE GONNA COVER THE UH THE
PASTA IN THE SAUCE AND I’M GONNA ADD SOME FINNA
CHEESE TO IT AND THIS IS ALL GONNA GO INTO A
CASSEROLE DISH AND I LOVE
COOKING THINGS. I, YOU KNOW, I CALL IT OVEN TO
TABLE WHERE YOU, WHERE YOU, YOU
KNOW, YOU CREATE SOMETHING IN THE
KITCHEN, YOU PUT IT IN AN EARTHENWARE OR
SOME SORT OF UH OVEN PROOF DISH
LIKE THIS ONE. SO BOBBY DID, DID YOU COOK THAT
PASTA AL DENTE? BECAUSE IT’S GONNA BE COOKING
LONGER IN THE OVEN? YES, THAT’S ACTUALLY, THAT’S A GREAT POINT. YOU WANNA
COOK IT A LITTLE BIT
UNDERCOOKED. SO MAYBE LIKE THREE QUARTERS OF
THE WAY BECAUSE IT’S GONNA SIT
IN THE SAUCE, IT’S GONNA BAKE IN THE OVEN AT
ABOUT 350 DEGREES AND ON TOP
WE’RE GONNA PUT SOME FRESH, SOME, SOME GRATED MOZZARELLA AND
SOME PARMIGIANO REGIAN CHEESE. AND THEN WE’RE GONNA GO TO THE
OVEN. HEY, BOBBY, HOW DO YOU KEEP IT
FROM STICKING ON THE BOTTOM? OH, IT’S NOT GONNA STICK BECAUSE
WE, YOU KNOW, THERE’S LOTS OF
TOMATO SAUCE IN THERE. IT’S GONNA BE TOTALLY FINE. AND
ACTUALLY IF IT, UM, IF IT GETS A
LITTLE CRUST ON TOP, THAT’S ACTUALLY A GOOD THING.
IT’S LIKE, YOU KNOW, LIKE WHEN
YOU HAVE THE LASAGNA AND THE, AND THE, AND THE EDGES
AND THE CRISPINESS AROUND THE STUFF, WHAT DO YOU ALWAYS
WANT THAT PART OF IT? YOU GET, YOU DEFINITELY GET A
LITTLE BIT OF THIS AS WELL. YOU WANT TO LET THIS BAKE IN THE
OVEN ABOUT 350 DEGREES FOR, I DON’T KNOW, ABOUT 15 TO 20 MINUTES BECAUSE
DON’T FORGET THE PASTA IS
ALREADY COOKED. THE SAUCE IS ALREADY HOT. WE’RE JUST HEATING IT UP AND
THEN AT THE LAST SECOND FOR THE LAST THREE
OR FOUR MINUTES, TURN YOUR OVEN UP TO BROIL AND COOK THE TIME. THIS IS PART OF THE RESCUE BY
THE WAY AND THEN TAKE OUT YOUR UH TAKE OUT YOUR, YOUR PASTA AND
YOU CAN SEE THIS LOOKS GONNA LOOK LIKE, OH MY GOSH, YOU WATCHING THIS AT HOME? MAKE SURE. OH, IT’S DELICIOUS. THINK ABOUT THIS WEEKEND. YEAH. YOU KNOW, YOU JUST TAKE A, TAKE
A LITTLE BIT AND JUST KIND OF PUT IT IN A BOWL. LOOK
AT THAT, NICE AND CHEWY. LOOK AT THAT. I MEAN, AFTER LOOKING AT THAT
BOBBY, IT’S AMAZING THAT ANYBODY
BEATS YOU ON. BEAT BOBBY FLAY. HOW’S IT GOING
OVER THERE? BE BOBBY FLYNN’S GREAT. WE’VE
DONE UH WE’VE DONE CLOSE TO 400 EPISODES
WHICH IS INSANE, BUT I HAVE TO TELL YOU, I’M
HAVING MORE FUN THAN EVER. UM IT’S SO GREAT TO BE ABLE TO
WELCOME, YOU KNOW, YOU KNOW, THE CHEFS ALL OVER THE COUNTRY
TO COME IN AND, AND TAKE ME
DOWN. IT’S ACTUALLY WAY MORE FUN WHEN
I LOSE BECAUSE THE CHEFS ARE SO EXCITED. IT’S
GREAT FOR THEIR COMMUNITY WHEN
THEY WIN. YOU KNOW, THEY USUALLY HAVE LIKE
ALL THESE, THEY HAVE LIKE
VIEWING PARTIES IN THEIR, IN THEIR LOCAL COMMUNITY. IT’S GREAT. BE BOBBY FLAY HAS
BEEN SO MUCH FUN FOR ME. FOR THE LAST I KNOW. DOES, DOES YOUR GIRLFRIEND LIKE
WATCHING IT? YOU GUYS? CARSON ASKED ME IF MY
GIRLFRIEND WAS AWAKE. THE ONLY PERSON AWAKE RIGHT NOW
IN L A IS ME COOKING, BAKED
PASTA FOR YOU. IT’S 550 IN THE MORNING. YEAH. WELL, IF YOU WOULD JUST PULL
THAT SAUSAGE OUT OF THAT DISH, THEN SHE’D HAVE A DISH THAT SHE
COULD EAT IF YOU WERE A LITTLE
MORE THOUGHTFUL. I ACTUALLY, YOU KNOW WHAT? YOU’VE ACTUALLY
DONE ANY RESEARCH BECAUSE CHRIS CHRISTINA DOES NOT EAT MEAT. I KNOW THAT SHE’S ALL GOOD. THERE YOU GO. WE JUST PUT OUR PICTURE OF HER THERE. THEN HE SPILLED HIS GUTS TO
PEOPLE MAGAZINE. NOW, IT’S FAIR
GAME. SHE’S LOVELY, LOVELY, LOVELY LADY. HEY, BOBBY REAL QUICK. WE, WE
LOVED YOUR RESTAURANTS IN NEW
YORK CITY. SO AMAZING OVER THE YEARS. ANYTHING NEW ON THE HORIZON,
ANYTHING WE CAN LOOK FORWARD TO IN NEW YORK CITY. UM, WELL, WE’RE, WE’RE SORT OF IN THE WAIT AND
SEE KIND OF THING RIGHT NOW FOR
NEW YORK BECAUSE, YOU KNOW, I, I’VE ALWAYS HAD
RESTAURANTS IN NEW YORK MY
ENTIRE ADULT LIFE AND, UH YOU KNOW, WE’RE JUST
GONNA SEE WHAT HAPPENS. YOU
KNOW, I JUST OPENED THE MAFIA IN LAS VEGAS ABOUT FIVE OR SIX
MONTHS AGO. THAT’S GOING REALLY
WELL. AND, UH, LISTEN, YOU KNOW, NEW
YORK HAS MY HEART. SO AT SOME
POINT WE’LL BE BACK THERE. THANKS. THANK YOU THE ONE AND ONLY BOBBY FLAY FOR
DECADES, WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN, A COLLECTION OF DISHES INSPIRED BY
MEALS WITH HIS DAUGHTER, BOBBY.
GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER. YES, SHE, SHE DOES. SO SUNDAYS
WITH SOPHIE. SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. THE IDEA IS THAT IT’S, YOU KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY, I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK,
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS. POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE AND
PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA, BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE, THIS IS
LIKE BREAKFAST OR BRUNCH OR
LIKE, IT COULD DEFINITELY BE LIKE A
LATE NIGHT. LISTEN, I, I, THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH, YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR, SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I
CAN DO THAT. EXACTLY. LOOK AT ME WHISKEY AND
THEN SOME OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER. THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO POACH AN EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH AL POACHES EGGS WITH HIS EYE
CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT,
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET THOSE POACH,
THEY POACH FOR, YOU KNOW, JUST
LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT,
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE. NO PROBLEM. OK, WE HAVE SOME TOAST OVER HERE.
OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK, MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THERE’S SOME SALT AND PEPPER
AND THIS IS ONE OF THE THINGS THAT PEOPLE FORGET
WHEN THEY’RE MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS THAT YOU NEVER DO THAT. EXACTLY.
OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE. CAN I JUST ROAST THIS IN THE OVEN OR THE TO PUT IT IN THE OVEN, YOU CAN PUT
IT UNDER THE BROILER OR YOU CAN
JUST PUT IT IN A TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT,
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM, OK, SO WE HAVE UH SOME, A GARLIC CLOVE AND I JUST RUB
THE GARLIC CLOVE A LITTLE BIT ON
THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL, A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW, THIS IS A GOOD THING. THIS IS WHERE THIS IS WHERE ALL
THE FLAVOR COMES IN. OK. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME LIKE YOU JUST
TAKE THE INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND
YOU MAKE DISHES AND, AND THAT’S, THIS WAS ONE OF THEM. OK. WELL,
THAT LOOKS. SHOULD I HAVE A
BITE? I WORRIED ABOUT THOSE OTHER. YOU GOT IT. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO, GO, GO. THAT’S A GIF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH IT AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES TODAY.COM/ BOBBY FLAY IS HERE WITH AN EASY
MEAL TO MAKE THE ENTIRE FAMILY
HAPPY. HE’S ALSO OUT WITH A NEW SHOW.
IT’S CALLED BOBBY’S TRIPLE
THREAT. IT’S WHERE HE CHALLENGES SOME
REALLY TALENTED CHEFS TO GO UP
AGAINST HIS HAND PICKED CULINARY. HE ALSO HAS A BRAND NEW COOKBOOK
OUT. IT’S CALLED SUNDAYS WITH
SOPHIE THAT HE WROTE WITH THE HELP OF
HIS LITTLE DOG. BOBBY. ALWAYS GOOD TO HAVE. IT’S
NOT REALLY FAIR TO CALL SOPHIE
LITTLE. SHE’S 26. YEAH. YEAH. BUT SHE’LL BE, SHE’LL BE CALLING
YOU AFTER THIS. YES, SOPHIE. UM, WHAT WAS THE IMPETUS BEHIND
THE COOKBOOK? WELL, YOU KNOW, I, I DID ALL
THESE RECIPES BECAUSE DURING
QUARANTINE, LIKE EVERYBODY ELSE, I WAS
COOKING THREE OR FOUR MEALS A
DAY AT HOME AND, AND FINALLY I ACTUALLY
DECIDED TO WRITE THEM DOWN. BUT, BUT THE GREAT THING ABOUT IT IS
I WAS BASICALLY UTILIZING ALL THE
THINGS AT MY FINGERTIPS. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE. IT’S REALLY A, YOU KNOW, SOPHIE,
IT’S SUNDAYS WITH SOPHIE, BUT SOPHIE IS BASICALLY STANDING
IN FOR EVERYBODY. IT, THEY’RE, THEY’RE FAMILY
MEALS. SO WE’RE MAKING. SO TODAY WE’RE MAKING A CREAMY
RIGATONI. WE HAVE SOME SPICY
SAUSAGE IN THERE AS WELL. SOME ROASTED EGGPLANT. SO IT’S,
IT’S, IT’S HELPFUL. IT’S SPICY. IT’S, IT’S GOT BIG FLAVORS AND
IT’S EASY TO MAKE. SO THEY TEND TO BE AFRAID OF
EGGPLANT. THEY DO TEND TO BE,
UH, AFRAID OF EGGPLANT. BUT IT’S ACTUALLY, THIS IS
ACTUALLY A VERY QUICK AND EASY
WAY TO COOK IT. AL JUST TAKE A LITTLE BIT OF
OLIVE OIL OVER SOME DICED
EGGPLANT. I PUT A LITTLE SALT AND PEPPER
AND YOU PUT IT PEEL IT. NO, YOU DON’T HAVE TO PEEL IT
AND I PUT IT IN THE OVEN FOR, FOR ABOUT 30 MINUTES AND IT
ROASTS AND IT GETS REALLY NICE
AND SOFTY. YOU CAN RESERVE IT. OK, THEN WE HAVE SOME SPICY SAUSAGE
THAT I SAUTE AND, UH, YOU KNOW, GET NICE AND
BROWN, TRY TO GET A LITTLE COLOR
ON THE OUTSIDE, MAKE SURE IT’S COOKED ALL THE
WAY THROUGH. AND THEN YOU HAVE THESE SORT OF
JUICES IN THE BOTTOM AND THEN, BECAUSE, YOU KNOW, IT’S THE FALL III I WANNA MAKE
IT SORT OF A LITTLE BIT HEADY. SO I’M GONNA ADD A LITTLE RED
WINE TO START. WHAT KIND OF WINE
DO YOU USE? UM, I USE, UH, A GOOD TABLE
WINE. IT COULD BE A PEUT NOIR OR CABERNET. IT DOESN’T REALLY
MATTER. AND THEN, YOU KNOW, SOMETHING
THAT YOU, THAT YOU WANT TO JUST STAND BY, YOU HAVE A WHITE
DRESS ON AND THEN, AND THEN, AND
THEN SOME TOMATO SAUCE AND THEN WE, YOU LET THE TOMATO
SAUCE AND THE, UM, AND THE RED
WINE COOK TOGETHER, PICKS UP ALL THAT FLAVOR TO YOUR HOMEMADE TOMATO SAUCE.
UH, THREE INGREDIENTS ONIONS, GARLIC
TOMATOES AND, AND IT TASTE THEM IF
THEY’RE A LITTLE ACIDIC. I, I PUT A PINCH OF SUGAR. I
KNOW THAT’S CONTROVERSIAL. BUT LIKE, LET’S MAKE, LET’S, YOU
KNOW. EXACTLY. RIGHT. DO YOU BREAK,
BREAK THEM UP IN A BLENDER OR DO
YOU? I CRUSH THEM WITH LIKE A POTATO
MASH AND COOK. YOU CAN, I DEFINITELY USE CANED.
ABSOLUTELY. CANNED TOMATOES ARE
GOOD. SO WE HAVE OUR ROASTED EGGPLANT.
WE PUT IN HERE WITH THE, WITH
THE, UH WITH THE, AND THE TOMATOES AND THEN WE
HAVE SOME RIGATONI. IT DOESN’T
HAVE TO BE RIGATONI. I LIKE RIGATONI BECAUSE IT HAS A
LITTLE BITE TO IT, YOU KNOW,
AND, AND, AND ALSO THE, THE HOLES RUNNING THROUGH IT
ACTUALLY PICK UP SOME OF THE
SAUCE. THEN WE’RE GONNA ADD A LITTLE UH
CREME FRESH TO THIS SO WE CAN MAKE IT CREAMY. DON’T
GET THAT ON YOUR BEAUTIFUL BACK. OK? AND THEN SOME PARMIGIANO
REGGIANO CHEESE. OH, MAN. ARE YOU KIDDING? SOME BASIL? I’M HERE, I’M HERE. I’M
HERE FOR A FRESH OREGANO. COMFORT YOU GUYS. YOU’RE LIKE, OH, LE
LET THEM COOK. WE’RE GONNA GO
EAT. THAT’S IT. WE’RE LIKE, THAT’S ENOUGH.
BOBBY. YOU GUYS HAVE LIKE A FOUR COURSE
MEAL EVERY SINGLE DAY ON THE SHOW. IT’S THE GREATEST PLACE
YOU CAN EAT NOW, BOBBY. BUT YOU WERE ONE OF THE FIRST
PEOPLE IN THE LAST HOUR WHO ACTUALLY MADE BREAKFAST
FOR US ON DURING A BREAKFAST, A BREAKFAST IS VERY IMPORTANT IN
THE MORNING. BUT LOOK, IT’S SO IT WAS PRETTY
SIMPLE TO MAKE AND THIS IS
AMAZING. THANK YOU VERY MUCH. AND AGAIN, YOU KNOW, I HAD SOME,
I HAD SOME INGREDIENTS AND
THAT’S, THAT’S WHAT I CAME UP WITH. AND SO, AND SO, UM, YOU KNOW,
THE BOOK IS REALLY ABOUT SIMPLE
INGREDIENTS AND IT GETS THE FAMILY AROUND
THE TABLE. AND SO WE HAVE THE
MOST IMPORTANT THING. THE MOST IMPORTANT. COULD YOU MAKE LIKE A DOUBLE
BATCH OF THE SAUCE AND THE
SAUSAGE AND THEN FREEZE IT? ABSOLUTELY. YOU CAN, YOU CAN
DEFINITELY FREEZE THE SAUCE FOR
SURE. AND THEN, AND THEN WHEN YOU, YOU
KNOW, WHEN YOU WANT TO USE IT,
YOU KNOW, A COUPLE OF WEEKS LATER OR
WHATEVER, YOU KNOW, THAW IT OUT. BUT THIS IS ALSO A GREAT FAMILY
STYLE BIG BOWL OF THIS FOR
SUNDAY DINNER. MAKE IT THE WHOLE FAMILY WILL LOVE THIS. WE’RE BACK WITH TODAY, FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. THAT’S RIGHT. HE’S GOT A NEW
BOOK OUT NEXT WEEK CALLED BEAT
BOBBY FLAY. CONQUER THE KITCHEN WITH 100
PLUS BATTLE TESTED RECIPES. AND THIS MORNING, BOBBY’S TEACHING US HOW TO WIN
IN THE KITCHEN WITH ONE OF HIS ALL TIME
FAVORITE DISHES. BOBBY JUST WHEN YOU THINK, YOU
KNOW EVERYTHING ABOUT CHILI? YOU’RE GOING TO DO SOMETHING. IS
IT A SECRET INGREDIENT? IS IT LIKE, ARE YOU GONNA ADD
SOME COFFEE GRINDS TO IT OR ARE
YOU GONNA, WHAT ARE YOU DOING? YOU’RE JUST TAKING THE MEAT OUT?
YOU’RE ROBBING US. WELL, I, I IT IS A VEGETARIAN
DISH BUT CARSON, YOU HAVE TO
UNDERSTAND. FIRST OF ALL, ON BEEF, BOBBY FLAY, I DON’T GET TO
DECIDE WHAT THE SIGNATURE DISH
THAT WE’RE COOKING IS. IT’S THE OTHER CHEFS. SO I GOT CHALLENGED TO VEGETABLE
CHILI AND ALSO MY GIRLFRIEND
DOESN’T EAT MEAT. SO YOU KNOW, I GOT TO ADJUST. HOW DO YOU MAKE IT GOOD, MAN. WELL, I’M GONNA TELL YOU
RIGHT NOW. SO COME ON OVER. SO UM I’M GONNA START BY MAKING THE
BASE OF THE CHILI. I ALWAYS SAY EVERYTHING GOOD
STARTS WITH ONIONS AND GARLIC. SO I’M GONNA START WITH SOME
ONIONS AND GARLIC AND THEN SOME
TOMATOES AS WELL. AND OF COURSE YOU NEED TO BRING
SOME SPICES INTO THE GAME. SO MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO THERE. YOU BROUGHT IT UP. SHE’S GONNA RENAME
NAMELESS FOR NOW. BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. BOBBY. IT’S 2021. HOW DID YOU
GUYS MEET? ANYWAY? SO THEN YOU ADD, THEN YOU ADD A
DARK BEER TO THE UH TO THE
CHILI, WHICH IS ONE OF THOSE SECRET
INGREDIENTS TO IT, RIGHT? AND THEN THIS BECOMES THE BASE
OF IT. NOW, CARSON WAS ASKING LIKE, YOU
KNOW, YOU ROB US IN THE MEAT, BUT YOU CAN USE THINGS THAT ARE
VEG THAT ARE VEGETABLES THAT ACTUALLY GIVE US
THE UH THE TEXTURE. SO WE’RE GOING TO, WE’RE GOING TO CAR I WILL NOT ADD VERY, VERY IMPORTANT VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WENT OFF THE WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY TO? THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY, THEY HAVE THAT SORT OF
MEATY TEXTURE. WE’RE GONNA ADD THAT TO THE, TO
THE CHILI AS WELL AND WE’RE GONNA LET THIS COOK
FOR A LITTLE WHILE. AND THEN BASICALLY WHAT HAPPENS
IS YOU HAVE THE BASE OF THE CHILI AND IT LOOKS AND
FEELS LIKE CHILI. IT TASTES LIKE CHILI, BUT IT’S
COMPLETELY MEATLESS. AND, AND THEN THE THING I LOVE
ABOUT CHILI IS THAT IT BECOMES LIKE THIS CANVAS FOR
ALL THESE LIKE REALLY COOL GARNISH THAT YOU CAN
PUT ON TOP, WHICH IS REALLY THE KEY, RIGHT? SO WE HAVE SOME YOGURT THAT UH HAS A LITTLE BIT OF UH
UH CITO PEPPERS IN IT AND SOME LIME
JUICE. WE WANT THAT NICE COOLING EFFECT
AND I HAVE SOME AVOCADOS IN HERE WITH SOME UH WITH SOME
DICED RED ONIONS AND SOME
CHILIES. YOU WANNA PUT SOME AVOCADO ON
TOP. IT’S ALMOST LIKE UH THE CHILI
BECOMES A VEHICLE FOR ALL THESE COOL THINGS THAT YOU
WANT TO EAT. A LITTLE, A FEW TORTILLA CHIPS
WITH SOME CRUNCH. YOU GOTTA MAKE SURE YOU HAVE
THAT CRUNCH. GOING BOBBY. THE CHILI TAKE LESS TIME BECAUSE IT’S MEAT
BASED, I MEAN, VEGETABLE BASED
THAN A MEAT BASED ONE WOULD, IT DOES AL BECAUSE, YOU KNOW, IF YOU’RE COOKING SOMETHING LIKE
EGGPLANT OR PORTOBELLO
MUSHROOMS, IT’S GOING TO, UH, IT’S GONNA
COOK A LOT QUICKER. YOU JUST WANNA MAKE SURE THAT
THE MUSHROOM, THEN THE EGGPLANT COOK ALL THE
WAY THROUGH BECAUSE THEN IT ABSORBS ALL THE FLAVOR FROM THE
BASE OF THE CHILI ITSELF. YOU WANT TO COOK AT THAT DARK
BEER, YOU WANT TO GET SOME OF
THAT EARTHINESS AS WELL. AND UH AND THEN YOU KNOW, YOU,
YOU JUST, YOU, YOU START TO GARNISH IT A LITTLE
BIT OF LIME ZEST ON TOP. SO YOU HAVE SOME ACIDITY, YOU
HAVE SOME SPICINESS, YOU HAVE A
LITTLE SWEETNESS, ALL THE GOOD THINGS AND IT’S A
UH IT’S A VERY WARMING DISH. I HAVE TO SAY LIKE WHEN I FIRST
SAID, WHEN I FIRST HEARD THAT I HAD TO
MAKE VEGETABLE CHILI ON BEEF. BOBBY FLAY. I WAS KIND OF BUMMED
OUT BECAUSE YOU KNOW, I AM, I AM
A MEAT EATER AND UM BUT I HAVE TO SAY LIKE
THE EGGPLANT AND THE MUSHROOMS DO A GREAT JOB
OF SUBSTITUTING IT. AND OF COURSE, IT’S A LITTLE BIT
HEALTHIER. I MEAN, PEOPLE ARE EATING A LOT
MORE VEGETABLES I WAS GONNA SAY IS PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT.
NOW, BOBBY, IT’S UNBELIEVABLE. YOU KNOW, AS A CHEF, WE CONSTANTLY HAVE TO ADJUST TO
UH TO THE TRENDS OF THE WAY
PEOPLE ARE EATING. AND I WILL SAY ONE THING PEOPLE ARE
EATING HEALTHIER AND HEALTHIER AND I DON’T THINK THAT’S EVER
GONNA GO IN REVERSE. I THINK IT’S ONLY GONNA KEEP
GOING IN THAT DIRECTION. SO WE HAVE TO REALLY GET VERY
COMFORTABLE WITH COOKING
VEGETABLE IN LOTS OF DIFFERENT WAYS. WHAT DID
YOUR GIRLFRIEND SAY WHEN SHE
TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING
TO HELP YOU HERE, TRYING TO HELP A BROTHER OUT. WHAT, WHAT DID SHE SAY? UM, YOU KNOW WHAT, I HAVEN’T MADE
THIS FOR HER YET TO BE PERFECTLY
HONEST. BUT, YOU KNOW, IT’S, IT’S ON THE
DOCK. WELL, IT’S, IT’S BEEN, IT’S BEEN
THE SUMMER NOW NOW, YOU KNOW, IT’S GETTING A LITTLE BIT DONE. IS SHE THERE RIGHT NOW? YOU GIVE, NO, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. SO, DOES SHE HAVE A KEY TO THE
ELEVATOR? WHAT ELSE IS IN YOUR BOOK? WE
HAVE A COUPLE OF SECONDS. WHAT OTHER KIND OF RECIPES ARE
THEY ALL VEGETARIAN? YOU KNOW, THERE’S ALL KINDS OF
THINGS FROM LIKE PERI PERI CHICKEN TO SHRIMP AND
GRITS. UM, THERE’S SOME GREAT DESSERTS,
LIKE A SPICED CHOCOLATE PUDDING. UM, EGGPLANT ROLL, LATINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC
HOMESTYLE DISHES. AND THEN THERE’S A COUPLE OF
THINGS IN THAT ARE A LITTLE BIT
FANCIER, BUT IT’S A, YOU KNOW, IF, IF YOU’RE
A FAN OF THE SHOW, I MEAN, UH, AL’S BEEN ON THE SHOW A COUPLE OF TIMES. UM, IT’S SUCH A FUN SHOW AND,
UM, WE, WE, WE’VE SHOT OVER 500
EPISODES AND THEY’RE NOT ALL IN THIS BOOK.
THIS IS VOLUME ONE. SO IT’S A GREAT SHOW. IT’S A GREAT
BOOK. THANK YOU, BOBBY. GOOD
LUCK WITH YOU GUYS. IS THERE ONE QUESTION THAT
EVERYBODY ASKS THAT YOU’RE TIRED
OF NEVER TRUST A SKINNY CHEF IF I
HAVE TO HEAR THAT. I MEAN, MY ENTIRE LIFE, FIRST
THING OUT OF PEOPLE’S MOUTH IS HOW DO YOU STAY LIKE THAT AND
EAT ALL THAT PASTA? I’M LIKE, I
DON’T EAT ALL THE PASTA. I EAT A COUPLE BITES OF PASTA. I
DON’T EAT ALL OF IT. HEY, EVERYBODY. I’M AL ROKER.
WELCOME TO COLD CUTS. IT’S WHERE WE PILE ON THE MEATS,
CHEESE TOPPINGS WHILE WE PILE ON
THE QUESTIONS. TODAY’S GUEST IS ONE OF MY FAVES. I HAVE KNOWN
HER SINCE SHE WAS ABOUT THREE
YEARS OLD. OH GOD, GIADA DE LA RENTA. YOU KNOW HER
FROM THE FOOD NETWORK. YOU’VE SEEN HER ON THE TODAY
SHOW? SHE’S A PRODUCER. SHE’S A
DIRECTOR. SHE’S A YES, YOU ARE. I’M JUST GO WITH
IT. YOU DO IT ALL. UH SHE’S A
BUSINESSWOMAN AND MOST
IMPORTANTLY, SHE’S A MOM AND SHE IS A VERY NICE LADY AND
HAS ALWAYS BEEN, I’M A NICE
LADY. FIRST OF ALL, HOW’S YOUR, HOW’S
YOUR DAY GOING? RED EYED AND BUSHY TAILED? READY TO
DO SOME EATING AND MAKING, I
GUESS SANDWICHES, BREAD WHEN YOU’RE MAKING A
SANDWICH. I LIKE ALL BREAD, ALL
BREAD. I LOVE BREAD, ALL BREAD. WE
HAVE, WE HAVE DIFFERENT KINDS
HERE. I KNOW. I MEAN, MY FAVORITES ARE A FOCACCIA AND A RUSTIC. RIGHT. BUT I WILL TELL YOU THAT MY
FAVORITE SANDWICHES BELONG ON A
LITTLE FACAL LIKE THIS. A LITTLE FFF. I DIDN’T KNOW THAT’S WHAT THAT
WAS CALLED. YEAH. SO IT’S A KIND
OF A MIX. IT’S ITALIAN, BUT IT’S ALSO
FRENCH. THE FRENCH MAKE THEIR
SANDWICHES ON BREAD LIKE THIS. THERE’S NOT A LOT OF DOUGH, A
LOT OF CRUST, WHICH IS MY
FAVORITE. IN FACT, WHEN I GET BREAD A LOT
OF TIMES, EAT ALL THE CRUST AND
LEAVE THE INSIDE. THAT’S NOT EASY. SO, THIS MORNING I HAD A LITTLE
TOAST AND I ATE ALL OF THE CRUST ON THE OUTSIDE OF THE
TOAST AND I LEFT THE INSIDE. SO ANYWAY, I LIKE IT BECAUSE
IT’S NOT VERY DOUGHY. SO I THINK IT’S PERFECT FOR
SANDWICHES. WOW. WELL, SEE,
SOMETHING I DID NOT KNOW. HERE’S SOMETHING ELSE. I DID NOT
KNOW. I DID NOT KNOW THAT YOU WERE
ACTUALLY BORN IN ITALY. A LOT OF
PEOPLE DON’T KNOW THAT. I DON’T KNOW WHY. I KEEP SAYING THAT I’M BORN IN ROME. I MOVED TO THE STATES WHEN I WAS
EIGHT BECAUSE I DON’T HAVE AN
ACCENT. I THINK THAT IT DOESN’T STICK.
HOW DID YOU END UP WITHOUT AN
ACCENT? BECAUSE A LOT OF PEOPLE I KNOW
WHO STARTED IN A FOREIGN COUNTRY AND HOW OLD WERE THEY? WELL, I KNOW
SOME FOLKS WHO ARE FAIRLY YOUNG.
I WAS, I WAS EIGHT AND I LOST IT. I LOST ALL THE, WELL, BECAUSE WHEN YOU GO TO
GRADE SCHOOL, GRAMMAR SCHOOL IN THE STATES YOU
END UP ASSIMILATING. AND SO, NO, BUT MY PARENTS STILL
HAVE AN ACCENT. EVERYBODY ELSE
WHO CAME HERE, I THINK THE, THE CUT OFF AGE IS
LIKE 18 TO 20. IF YOU COME HERE
BETWEEN ANYTIME AFTER 18 OR 20 YEARS
OLD, THE ACCENT STICKS. BUT ANYTHING BEFORE THEY SAY YOU
CAN GET RID OF IT, I’VE DONE A REALLY GOOD JOB. YOU
HAVE A FAKE IN THAT. I’M
AMERICAN. NO. NO, I JUST KIDDING. WE SEE YOU AS AMERICAN BECAUSE
YOU, I MEAN, IT SEEMS LIKE EVER SINCE THE
FOOD NETWORK HAS BEEN ON YOU HAVE BEEN PART OF THE
FOOD NETWORK. WELL, NOT THAT LONG. I KNOW, BUT
I’M NOT AS OLD AS SOME OF THEM.
NO, BUT YOU ARE. I’VE BEEN THERE A LONG TIME NOW. IT’S PROBABLY, IT IS LIKE A STAPLE. YEAH, IT’S
LIKE, WHAT, 16 SOMETHING YEARS DOES THAT, DOES THAT SEEM
STRANGE TO YOU THAT IT’S BEEN 16
YEARS? YES. AND WHEN I LOOK AT IT’S BEEN MORE THAN FOOTAGE FROM
THEN TO NOW. I’M LIKE, OH, WOW, DID YOU
APPRECIATE JUST WHAT YOU HAD
ACHIEVED THAT EARLY ON? THERE WAS NO ROAD MAP AT THAT
TIME. THIS IS ALL AS YOU KNOW. WELL, THE LOVE OF FOOD IS AND
COOKING IN THIS WAY IS A WHOLE
NEW ADVENTURE, RIGHT? IT DIDN’T EXIST BEFORE. YOU KNOW, PEOPLE WHO DID
WHAT I DID FOR A LIVING, THEY SORT OF WERE IN KITCHENS.
NOBODY REALLY SAW THEM RIGHT
TODAY. LOOK AT, WE’RE MAKING SANDWICHES
WITH LIKE INGREDIENTS THAT
DIDN’T EXIST. WHEN I MOVED TO THE STATES.
THERE WAS NO MORTADELLA. THERE WAS NO GOOD PROSCIUTTO,
THERE WAS NO GOOD SALAMI PANETTA DIDN’T EXIST. MY PARENTS WERE
IMPORTING THE STUFF. NOWADAYS YOU FIND A PLETHORA,
YOU FIND, YOU FIND ALL USE WORDS LIKE PLETHORA AND LOVELY
PARMIGIANO THAT DIDN’T EXIST
EITHER. SO WE’VE COME A LONG WAY FOR THE
LONGEST TIME. I ALWAYS THOUGHT
PARMESAN CHEESE WAS IN THAT GREEN CAN THAT YOU SHOULD BECAUSE FOR THE LONGEST TIME THAT WAS
PARMESAN CHEESE UNTIL THEY FINALLY STARTED
IMPORTING IT BECAUSE PEOPLE
LOVED ITALIAN FOOD. AND I THINK, I THINK ITALIAN FOOD IS ONE OF
THOSE CUISINES THAT I DON’T
THINK PEOPLE ASSOCIATE. I THINK THEY THINK IT’S AMERICAN
FOOD. WELL, LET ME ASK YOU IF YOU
WEREN’T DOING ITALIAN FOOD, WHICH YOU ARE THE MASTER OF WHAT
CUISINE WOULD YOU BE MOST DRAWN TO? UH ASIAN? REALLY? WELL, ESPECIALLY JAPANESE
BECAUSE I FIND THAT IT’S, IT’S
VERY PRETTY. I LIKE THINGS THAT ARE PRETTY.
THEY COME IN PRETTY PACKAGES. THEY’RE DAINTY, THEY’RE DELICATE
AND I THINK THAT, UM, IT’S LIKE EATING A LITTLE JEWEL,
LIKE WHEN YOU EAT A PIECE OF
SUSHI, IT’S LIKE EATING A JEWEL, RIGHT? I MEAN, THINK ABOUT THE WAY IT’S WRAPPED
THE WAY IT’S CUT ALL THE LITTLE SPECKS OF
DIFFERENT COLORS AND, YEAH, IT’S, IT’S STUNNING. AND
SO TO ME THAT WOULD BE WHAT I
WOULD BE DOING. I THOUGHT YOU WERE GONNA ASK ME
A DIFFERENT QUESTION. BUT YES,
SEE, YOU NEVER KNOW. NO, I THOUGHT YOU WERE GONNA ASK ME
WHAT I WOULD DO IF I WASN’T COOKING AND THEN I
REALIZED IT’S NOT WHAT HE’S
ASKING. WHAT WOULD YOU BE DOING IF YOU
WEREN’T COOKING SOMETHING WITH A LOT OF
ADRENALINE? LIKE BE A SPY OR BE A RACE CAR DRIVER? NO, LET’S WAIT, WAIT, WAIT, LET’S GO
BACK TO THE F YOU WANTED TO. YOU WANNA BE A
SPY? I THINK IT’S COOL. YOU KNOW
WHAT? I LIVING ON THE EDGE KNOWING ALL
THESE SECRETS AND THE ADRENALINE RUSH OF IT ALL.
IT’S PRETTY COOL. I COULD, I COULD SEE YOU AS A COME ON. I COULD, YOU’VE GOT THAT KIND OF
BORIS AND NATASHA THING. I COULD BE YOUR BORIS TO YOUR
NATASHA. SO I WOULD SAY THAT IT’S MOSTLY
MY FAMILY MOSTLY. I MEAN, OBVIOUSLY GROWING UP, I
WATCHED THE GALLEY THING. GOME JULIA CHILD, ALL OF THOSE
PEOPLE. BUT I THINK THAT MY AUNT IS ONE
OF THE BIGGEST INFLUENCES IN MY
LIFE. MY GRANDFATHER TOO, BUT I ONLY
SPENT X AMOUNT OF TIME WITH HIM
WHERE MY AUNT, I’VE SPENT A LOT MORE TIME IN
THE COOK IN THE KITCHEN, COOKING WITH HER AND TRAVELING
AND EXPLORING NEW FOODS AND
COMING UP WITH RECIPES ON THE SPOT IN
THESE EXOTIC PLACES. AND SO I THINK SHE’S SORT OF MY, YOU KNOW, SHE NEVER HAD ANY
CHILDREN. SHE IS WORKED AND MAKE MOVIES
HER WHOLE LIFE. SHE STARTED WHEN
SHE WAS 18 AND SHE’S MADE A, YOU KNOW, SHE’S BECOME UBER SUCCESSFUL AT
IT AND I FEEL LIKE SHE’S SORT OF
THE PERSON I LOOK UP TO AND THE ONE THAT I GOT THE MOST
INSPIRATION BECAUSE SHE LOVES
FOOD AS MUCH AS I DO. WELL, YOU KNOW, IT’S INTERESTING YOU SAY THAT I
THINK BECAUSE THERE’S A WHOLE
GENERATION THAT YOU ARE THE MOST FAMOUS DE LAURENTIS IN AMERICA. I’M
SERIOUS. YOU CAN’T SAY THAT TOO MUCH. WELL, THE REST OF THE
DEAL, NOT LIKE THAT, I TRY TO KEEP IT ALL IN PERSPECTIVE. I’M TELLING YOU FOR A WIDE SWATH
OF THIS COUNTRY, YOU ARE THE MOST FAMOUS DEALER. BUT FOR THOSE OF US OF A CERTAIN
AGE AND IN A KNOWLEDGE OF, OF THIS
BUSINESS, YOUR FAMILY IS A BIG
HOLLYWOOD DYNASTY. YES. WAS THERE EVER A POINT WHERE YOU
THOUGHT OF GOING INTO THE FAMILY BUSINESS
AS OPPOSED TO, YOU KNOW, FORGING YOUR OWN, YOUR
OWN PATHWAY? I DID GO INTO THE FAMILY
BUSINESS BEFORE I DID THIS. SO IT’S, IT’S A RITE OF PASSAGE
FOR IN MY FAMILY AND EVERYBODY DOES SOME KIND OF JOB IN THE
FAMILY BUSINESS BEFORE I WENT TO
COLLEGE. BECAUSE FOR MY FAMILY COLLEGE,
YOU KNOW, IN EUROPE, AT LEAST IN
THE OLD DAYS, NOT ANYMORE. COLLEGE WAS, YOU KNOW, IT WASN’T ICING ON THE
CAKE. IT WAS NOT NECESSARY, ESPECIALLY
IF YOU HAD A FAMILY BUSINESS, YOU JUST WENT STRAIGHT INTO THE
FAMILY BUSINESS. AND SO ME BEING A FEMALE, YOU KNOW, MY FAMILY IS LIKE, WHY
DON’T YOU JUST WORK ON A MOVIE? FIGURE OUT WHAT PART OF A MOVIE?
WHAT, WHAT, WHAT ROLE YOU WANNA PLAY? IT DOESN’T, NOT NECESSARILY WHEN
I SAY ROLE, I DON’T MEAN ACTING
SO MUCH AS WHATEVER, WARDROBE PROPS, WHATEVER IT
MIGHT BE PRODUCING, WHATEVER. SO I DID A COUPLE OF DIFFERENT
JOBS ON A COUPLE OF DIFFERENT
MOVIES. I EVEN DID A LITTLE, A LITTLE
ACTING AND I REALIZED I REALLY
LIKE IT. I REALLY LOVE TO COOK. I KNOW THAT DOESN’T, THAT
DOESN’T SOUND REALISTIC AT THE
TIME BECAUSE IT WERE MOSTLY MEN IN
KITCHENS. RIGHT? AND IT WAS SORT OF MANUAL LABOR
AND MY FAMILY WAS LIKE, YOU’RE
LITTLE, YOU’RE NOT STRONG. THE HELL ARE YOU GONNA DO?
THEY’RE GONNA EAT YOU ALIVE. BUT THAT’S WHAT I LIKE TO DO. SO
IF I CAN’T DO THAT, THEN I FIND SOMETHING ELSE TO DO. I
DIDN’T LIKE MOVIE BUSINESS, BUT
I DID DO IT AND I REALIZED I WAS NOT A GOOD
ACTRESS AND I DIDN’T ENJOY THE HOURS AND
I DIDN’T ENJOY MOVING LOCATIONS
ALL THE TIME. AND YOU WOULD THINK THAT I WOULDN’T
LIKE TO TRAVEL AND THAT’S ALL I
DO THESE DAYS. AND NOW ALL I DO IS STAND IN
FRONT OF A CAMERA. ALL THE
THINGS I DIDN’T LIKE I WANTED TO
DO IN FOOD BECAUSE I THOUGHT THAT I
COULD BE ARTISTIC BUT BE BEHIND
SORT OF, I DIDN’T END UP DOING, ENDED A
FULL CIRCLE RIGHT BACK WHERE I
DIDN’T WANT TO BE. BUT, BUT IN A DIFFERENT, YES. BUT WITH, WITH ALL OF THESE
THINGS AND THESE THINGS MAKE ME
FEEL VERY COMFORTABLE. SO, IN THIS VEIN, I’M VERY
COMFORTABLE AND ON CAMERA. YES. BUT I HAVE THIS BETWEEN ME
AND THE CAMERA. THERE’S ALL OF
THIS. MY CO STARS ARE SO COLORFUL AND
QUITE DELIGHTFUL. AND IN A MOMENT OF PANIC, I CAN
JUST PUT SOMETHING IN MY MOUTH. FOOD IN MY MOUTH. SORRY, I DIDN’T COMPLETE THE
SENTENCE OR THE THOUGHT VERY
WELL. BUT I MEANT ANY OF THESE PIECES
OF FOOD. WHAT’S YOUR FAVORITE MEAT? IS THIS MORTADELLA NOT BOLOGNA BUT MORTADELLA WHEN
I WAS A KID AND I WOULD SHOW UP
WITH THIS. EVERYBODY THOUGHT IT WAS
BOLOGNA. HAVE YOU EVER HAD JUST
STRAIGHT MO MORTADELLA? I, YOU SHOULD TRY. IT’S THE FIRST THING I HAVE WHEN
I LAND IN ROME. THAT ON WHITE PIZZA. NOW, WHAT
ARE THE WHITE SPECS FAT? THERE YOU GO. SO USUALLY IT’S
SEASONED WITH BLACK PEPPER AND
PISTACHIOS. IT’S QUITE DELICIOUS. YEAH, WE’RE GONNA DO A LITTLE BIT OF
PESTO. PESTO IS SORT OF LIKE MY
MAYO. OH, THAT’S INTERESTING. WELL, IT’S A FAT, IT’S A FAT. YEAH. YEAH. IT’S A TANGY FAT HERE. I’M GONNA
GIVE YOU SOME AND THEN I PUT A LITTLE
MORTADELLA ON TOP. I’M A PRETTY SIMPLISTIC PERSON
WHEN IT COMES TO SANDWICHES. AND YOU HAVE TO REMEMBER THAT
ITALIANS DON’T EAT A TON OF
SANDWICHES. WE EAT PANINI, BUT THEY’RE
USUALLY NOT EVEN A LUNCH ITEM.
THEY’RE SORT OF A SNACK. YEAH. OK. SO THEN I PUT A PIECE OF
FRESH MOZZARELLA AND WE HAVE, I PUT A LITTLE BIT OF SALT. YOU KNOW, WHAT ELSE YOU COULD
PUT IS REALLY YUMMY. HAVE YOU
EVER HAD FRIED CAPERS? YOU KNOW, I’M NOT A BIG CAPER
PERSON, BUT I’VE NEVER HAD FRIED
CAPERS. OK. WELL, I FRY MY CAPER. SO WE’RE TALKING ABOUT THE MEAT
OF YOUR CAREER OR LET’S, LET’S
WHY, NOW HAS THERE BEEN A SETBACK IN
YOUR LIFE THAT, YOU KNOW, THAT
YOU’VE HAD TO DEAL WITH? YEAH, I THINK DIVORCE. YEAH. YEAH. I WAS MARRIED FOR, LIKE, I DON’T KNOW, 12 YEARS, BUT I
WAS WITH JADE’S DAD FOR 25. SO I WAS 18 AND THEN AT 40 SOMETHING, I WAS
LIKE, OH, NOW, WHAT, NOW, WHAT DO I DO? AND PLUS MY WHOLE LIFE, I THINK
WHEN YOU’RE WITH SOME, HOW LONG HAVE YOU BEEN WITH
DEBORAH? IT’LL BE 23 YEARS. OK. SO WHEN YOU’RE WITH SOMEBODY FOR
20 SOME YEARS, YOUR IDENTITY
BECOMES, IT’S A JOINT IDENTITY IN A WAY. MAYBE NOT YOU AND DEBORAH
BECAUSE YOU HAVE VERY STRONG
CAREERS ON YOUR OWN. BUT MOST COUPLES AND ALL YOUR
FRIENDS, EVERYTHING IS SORT OF INTERTWINED. YOUR LIFE IS
INTERTWINED. I MEAN, IT’S SO FUNNY THAT YOU
SAY THAT BECAUSE WHEN I, I MEAN, I WAS SORRY TO
HEAR, YOU KNOW, YOU GUYS. YEAH, I KNOW. BUT, BUT IT NEVER, IT, NOT FOR A MOMENT CHANGED HOW I
FEEL ABOUT YOU OR EITHER
PROFESSIONALLY OR PERSONALLY. BUT I’M IN A FIELD THAT’S A LOT ABOUT FAMILY. MY WHOLE, MY WHOLE CAREER IS BASED ON
FAMILY. NOT THAT BEING MARRIED WAS THE
ONLY FAMILY, RIGHT? BUT I THINK FOR ME, WHAT I
REALIZED WAS MY IDENTITY WAS
INTERTWINED WITH HIS AND I DEFINED MYSELF BY CERTAIN
THINGS AND, AND BEING MARRIED OR A WIFE WAS
ONE OF THOSE THINGS. I SPENT SO MUCH TIME CURATING
THAT RELATIONSHIP. NOW I GOT TO FIGURE OUT WHO I AM
AND I’M ALSO 25 YEARS OLDER AND A SINGLE MOTHER AND I WORK FULL TIME AND I THINK
THAT SOCIETY CAN BE TOUGHER ON
WOMEN THAN MEN. I THINK MEN CAN COME AND GO AND
DO DIFFERENT THINGS IN THEIR
LIFE. AND I THINK WOMEN, WE, WE HOLD THEM TO A DIFFERENT
STANDARD. IT’S ACTUALLY MADE ME
MORE OF A, LET’S SAY REAL HUMAN BEING. I AM NOT AS PERFECT AS EVERYBODY
WOULD LIKE TO THINK THAT I AM. MAYBE SOMETIMES IT TAKES
SOMETHING LIKE THIS TO REALIZE
HOW APPRECIATED YOU ARE. PROBABLY AND PROBABLY I THINK
THAT’S WHAT MILESTONES IN OUR
LIVES ARE. I THINK THAT THE OTHER ONE WAS
MY BROTHER’S DEATH AT A VERY
YOUNG AGE. I WAS ALREADY DOING FOOD
NETWORK, BUT IT WAS VERY EARLY
STAGES. AND I REMEMBER WITH HIM AND HIM
DYING LITERALLY IN MY ARMS AND MY SISTER’S ARMS
AND REALIZING HOLY COW, HE JUST TURNED 30.
LIFE IS SHORT. I BETTER GET ON
IT. AND I THINK THAT’S WHEN I
REALIZED, OK, I GOTTA FOCUS MY ATTENTION, FIGURE OUT WHAT THE HELL I’M
DOING AND MAKE SURE I DO IT
BECAUSE IT’S FLEETING. SO I THINK THINGS LIKE THAT
REALLY CHANGE YOUR PERSPECTIVE
AND THEY’RE IMPORTANT, WHO ARE SOME OF THE CHEFS THAT
HELPED YOU SUCCEED WHEN I WAS
LOOKING. UM AND WORKING ON OPENING JADA
IN LAS VEGAS, UM I TURNED TO BOBBY FLAY A LOT
BECAUSE HE’D HAD A 15 YEAR RELATIONSHIP
WITH THEM ALREADY. AND HE WENT THROUGH, HE JUST HELPED ME WITH
EVERYTHING THAT CAME DOWN TO
UNDERSTANDING WHAT THIS PARTNERSHIP WITH
CAESARS PALACE WOULD BE. WHAT THE PITFALLS WERE, WHAT I
HAD TO BE AWARE OF STICKING TO
MY GUNS. I’VE NEVER DONE THIS BEFORE. I
WENT FROM ZERO RESTAURANTS TO
275 SEAT RESTAURANT IN THE BUSIEST CORNER IN LAS
VEGAS. AND SO I WAS TERRIFIED. AND SO I THINK FOR ME, HE WAS ONE OF THE PEOPLE WHO
GUIDED ME SORT OF AND REALLY
HELPED ME DAY AND NIGHT, GAVE ME HIS LAWYERS, LIKE REALLY
WAS THERE TO WALK ME THROUGH IT. SO HE WAS MY BIGGEST CHAMPION, I
THINK IN THAT REALM. IS THERE ONE
QUESTION THAT EVERYBODY ASKS THAT YOU’RE
TIRED OF? YES. HOW COULD I BE SO THIN AND EAT
SO MUCH PASTA? NEVER TRUST A SKINNY CHEF IF I
HAVE TO HEAR THAT. I MEAN, MY ENTIRE LIFE, FIRST
THING OUT OF PEOPLE’S MOUTH IS HOW DO YOU STAY LIKE THAT? AND
YOU KNOW THAT PASTA, LIKE I DON’T EAT ALL THE PASTA. I EAT A COUPLE OF BITES OF
PASTA. I EAT ALL OF IT. I EAT A LITTLE BIT OF CHOCOLATE.
I, A LITTLE BIT OF THINGS. I
DON’T EAT AN ENTIRE PLATTER FULL OF ANYTHING. BUT IT’S LIKE, YOU KNOW, I THINK THAT IN EUROPE WE KNOW
HOW TO EAT A LITTLE BIT OF
EVERYTHING. WE DRINK A LITTLE BIT LIKE OUR
PORTIONS. THE PORTIONS ARE SO
MUCH SMALLER. YES. BUT IN AMERICA, THE PORTIONS ARE GINORMOUS. SO
NO ONE HAS LEARNED TO EAT SMALL
AMOUNTS OF FOOD. WE’VE GROWN UP WITH LIKE GIANT
MEATBALLS. EVERYTHING IS ALL YOU CAN EAT
AND SUPER SIZE. THAT’S ALL WE
KNOW. AND THAT WAS ALSO PART OF THE
CULTURE BECAUSE ALL THESE
IMMIGRANTS CAME HERE AND A SUCCESS STORY IN
AMERICA IS THE MORE FOOD YOU
HAVE, THE MORE MONEY YOU HAVE. SO THE BIGGER THE MEATBALLS, THE
RICHER YOU ARE AND THAT’S WHAT
PEOPLE WANTED. AND SO I DIDN’T GROW UP LIKE THAT. SO TO ME, IT’S NOT THAT STRANGE, YOU KNOW,
IT’S SO FUNNY YOU SAY THAT
BECAUSE TO MY, MY GRANDMOTHER, MY DAD’S
MOTHER’S WAY OF THINKING YOU WERE HEALTHY AND YOU WERE PROSPEROUS IF YOU
WERE A LITTLE HEAVIER, OF
COURSE. BUT THAT WAS, SHE WAS LIKE, OH CHILD, YOU GOTTA, YOU GOTTA GAIN
WEIGHT. AND HOW MANY, HOW MANY MOTHERS SAY ABOUT THEIR
SON’S HATE? IF, IF YOUR HUSBAND IS SUPER
THIN, HE’S CERTAINLY NOT HAPPY FAT. HUSBAND IS A HAPPY HUSBAND. WELL, I SHOULD HAVE BEEN REALLY
HAPPY. YOU ARE. WHAT’S THE DIFFERENCE BETWEEN
MOZZARELLA AND BURRATA? WELL, BURRATA IS DIFFERENT BECAUSE
BURRATA HAS LIKE A SHELL ON THE OUTSIDE
AND IT’S BUTTERY. SO THE DIFFERENT TEXTURE ON THE
INSIDE, IT’S THE CHURNING PROCESS THAT
MAKES IT DIFFERENT. IT’S MUCH CREAMIER ON THE INSIDE AND IT’S DEFINITELY LIKE, FOR
INSTANCE, MY DAUGHTER DOESN’T
WANT TO TOUCH IT BECAUSE IT’S JUST, IT’S TOO WET.
IT’S TOO CREAMY, IT’S TOO MILKY. YOU MENTIONED JADE. WHO, WHO’S
NINE? WHICH IS HARD TO BELIEVE. 10 IS 10 YEARS OLD. DOUBLE DIGITS.
YOU SAW HER WHEN SHE WAS LIKE AN
INFANT ON THE COUNTER? I MEAN, HOW HAS SHE CHANGED YOUR
LIFE? I THINK THAT JADE, IT MAKES ME ENJOY THE LITTLE THINGS IN THIS LIFE.
AND I THINK THAT ALL CHILDREN DO
THAT. THEY SEE THINGS, THEY GET MORE
EXCITED ABOUT THINGS AND YOU
FORGET, YOU KNOW, WE REALIZE AS WE GET OLDER WE
GET JADED BY EXPERIENCES. YES. AND I THINK THAT KIDS SORT OF
GET EXCITED ABOUT THINGS THAT YOU FORGET
SHOULD EXCITE YOU. YEAH. SECRET TO YOUR SUCCESS.
IF, IF THERE, IF YOU COULD BOIL
IT DOWN. I THINK THAT THE SECRET TO MY
SUCCESS IS HARD WORK. GOOD TIME.
I MEAN, TIMING BECAUSE I THINK YOU COULD BE THE MOST TALENTED
PERSON IN THE WORLD. BUT IF THE
TIMING ISN’T RIGHT, IT PROBABLY WON’T WORK OUT. I THINK THAT EVERYBODY WAS READY
AT THE TIME THAT I CAME OUT TO MAKE FOOD AT HOME. 911 CHANGED ALL OUR PERSPECTIVES
ON OUR FAMILIES AND I CAME UP
RIGHT AFTER THAT AND I THINK AFTER 911 PEOPLE
FELT LIKE I WANNA STAY HOME. I WANNA
INVITE PEOPLE OVER. BUT IN ORDER TO DO THAT, I NEED
TO LEARN TO COOK. AND SO THEY LOOKED WHEREVER THEY COULD TO FIND A
WAY TO MAKE IT EASY FOR THEM TO
ENTERTAIN AT HOME AND BRING THEIR LOVED ONES IN.
AND I THINK IT’S A COMBO ALL THOSE THINGS.
AND ALSO BECAUSE I’VE
STREAMLINED MY PERSPECTIVE WHEN YOU THINK OF ME, YOU THINK
OF. YEAH, BUT CALIFORNIA ITALIAN MAYBE A
LITTLE BIT LIGHTER THAN, THAN TRADITIONAL ITALIAN
AMERICAN FOOD. AND I THINK THAT’S THE KEY. THE
KEY IS TO FIGURE OUT WHAT IT IS
YOU LIKE TO DO AND REALLY LIKE STREAMLINE, IT HAVE SOMETHING THAT DEFINES YOU.
YES, AND STREAMLINE IT. YOU, YOU’VE BEEN SO INSTRUMENTAL
AND SO GENEROUS WITH YOUR TIME
MENTORING OTHER WOMEN IN THIS BUSINESS,
ESPECIALLY IN THE HASHTAG ME TOO
ERA. WHAT, WHAT’S YOUR ADVICE TO, TO
WOMEN WHO ARE LOOKING TO ENTER
THIS, THIS END OF THE BUSINESS? A LOT HAS HAPPENED AND I THINK THAT YOU, YOU GOTTA
BE STRONG AND YOU GOTTA STICK TO YOUR GUNS
AND YOU GOTTA KNOW WHO YOU ARE AND LEAN ON THE
PEOPLE AROUND YOU THAT YOU TRUST TO HELP YOU GET
THROUGH ANY HARDSHIPS, WE’RE ALL
GONNA HAVE THEM. YOU CAN’T GO THROUGH LIFE
THINKING THAT YOU’RE NEVER GONNA
ENCOUNTER A HARDSHIP. LIFE IS ABOUT THE UPS AND THE
DOWNS AND YOU HAVE TO JUST LEARN
TO DODGE THEM AND DO THE BEST YOU CAN AND REALLY
RELY ON YOUR FRIENDS AND FAMILY
TO HELP YOU THROUGH IT AND TO GIVE YOU ADVICE AND
GUIDANCE. TOP IT OFF. WE ARE TOP THREE
THINGS. TOP THREE FOOD NETWORK
SHOWS OTHER THAN YOUR OWN. OH WHAT? OH, OTHER THAN ANYTHING I’M IN
RIGHT. OK. BEAT BOBBY FLAY FOR CONTESSA. YES. AND CHOPPED. ALL RIGHT. THERE YOU GO NOW. OH FINALLY, FINALLY. CHEERS. CHEERS. OK. TELL ME IF YOU LIKE IT, IT’S NOT
GONNA BE LIKE A GRILLED CHEESE
BUT, BUT IT’S CLOSE. IT COULD BE GOOD. RIGHT? ARE YOU? THAT’S GOOD. WHAT DO YOU HAVE STILL LEFT YOU
WANT TO ACCOMPLISH? I’D LIKE TO OPEN SOME
RESTAURANTS IN OTHER PARTS OF THE WORLD OUTSIDE THE US. I WILL DEFINITELY COME VISIT
YOU. THERE YOU GO. LOOK FOR A GERARD JOTA RESTAURANT. COMING TO A COUNTRY
NEAR YOU ANYTIME SOON. THAT’S COLD CUTS. THAT’S A TAKE,
THAT’S A WRAP TAKE OFF. WHAT IS THE TIE DOING? I THOUGHT THIS WAS CASUAL FOR ME. THIS IS CASUAL BECAUSE YOU
LOOSEN THE TIE. EXACTLY. IT’S HIP. IT’S HIPSTER. WE GOT SOME HELP FOR YOU. I THINK THIS HAS HELPED. JUST
FOR ME. WE HAVE GIADA DE LA RENTA. NOBODY COOKS
PASTA LIKE HER. SHE’S BEEN
COOKING UP A STORM. THANKS TO HER AT HOME BLOG, JSY. HI, GIADA. HI, GUYS. HOW ARE YOU? LOOK HOW
CUTE YOU ARE IN YOUR KITCHEN.
LOOK AT YOU. HI. HI, HOW, HOW’S QUARANTINE LIFE
AT THAT HOUSE? UM IT’S BEEN LONG, I’LL SAY THAT. UH, BUT ACTUALLY IT HASN’T BEEN,
IT HASN’T BEEN BAD. YOU KNOW, I WAS, I WAS JUST SAYING TO A FRIEND
THE OTHER DAY THAT I KNOW MORE ABOUT WHAT MY
DAUGHTER’S DOING DAY IN AND DAY OUT EVERY SINGLE MOMENT
OF THE DAY THAN I EVER DID BEFORE AND I DIDN’T
EVEN KNOW IT. SO IT’S, UM HOMESCHOOLING IS
INTERESTING. I’VE SORT OF TRIED TO PERFECT MY
TIKTOK DANCES BECAUSE MY DAUGHTER’S HAD HER
12TH BIRTHDAY DURING QUARANTINE AND THAT IS ALL SHE WANTED AND
SHE WANTED ME TO GET BETTER AT
IT. SO I’VE BEEN DOING THAT AND OBVIOUSLY LOTS OF COOKING. SO WHAT HAVE BEEN YOUR FAVORITE
MEALS? WHAT HAVE BEEN YOUR GO
TOS DURING THIS TIME CHOCOLATE CHIP BANANA BREAD, WHICH I THINK EVERYBODY HAS BEEN
MAKING A TON OF BANANA BREAD AND UM THIS SPECIAL PASTA THAT
HAPPENS TO BE JADE’S FAVORITE THAT HAS UM GARLIC OLIVE OIL
PEAS AND PROSCIUTTO. SO NOW I WANNA GET, WE, WE WANT TO GET TO THE
RECIPE. BUT I WANT TO ASK, I
KNOW YOUR FAMILY, YOU HAVE SOME FAMILY MEMBERS IN ITALY.
AND I WAS THINKING, I’M
WONDERING HOW THEY’RE DOING. SO, MY MOM LIVES IN ITALY, IN
ROME, ACTUALLY IN THE CENTER. UM, AND IT’S BEEN, IT’S BEEN REALLY INTERESTING. IT
WAS REALLY ROUGH AT THE
BEGINNING. SO WE TALKED TO HER EVERY DAY.
WE WOULD EAT MEALS TOGETHER OVER
ZOOM. I WOULD HAVE BREAKFAST. SHE
WOULD HAVE DINNER BECAUSE WE’RE SO MANY HOURS
APART. AND I THINK THAT TALKING TO US
REGULARLY, I WAS, I WAS NOTICING TOO THAT I TALKED
TO MY MOM EVERY SINGLE DAY IN A WAY THAT I DIDN’T BEFORE I
WOULD TALK TO HER ONCE A WEEK. SO I THINK IT’S REALLY HELPED US
COMMUNICATE AND CONNECT AS HUMAN
BEINGS IN A WAY THAT MAYBE WE DIDN’T EVEN REALIZE WE
WEREN’T DOING. YEAH. THAT’S SO INTERESTING. I THINK EVEN THOUGH WE’RE FAR
APART, WE’RE STILL CONNECTED AND
I THINK ONE WAY THAT WE ARE TRYING TO CONNECT OR
AT LEAST I AM IN THIS HOUSEHOLD IS BY MEALS
AROUND THE TABLE. I THINK MORE PEOPLE ARE SITTING
DOWN AND EATING THAN BEFORE.
PROBABLY. SO. WILL YOU MAKE THIS, THIS
DELICIOUS PASTA FOR US IF I WANT TO EAT IT? SO
PROSCIUTTO. CAN YOU SEE IT? YEAH, I’LL PULL IT UP IN A
SECOND. I WANNA THROW MY PASTA.
OTHERWISE YOU CAN DO WHATEVER PASTA YOU WANT.
OBVIOUSLY. UM, I’M DOING A LITTLE BIT OF A,
A FUSILLO, LIKE A LITTLE, A LARGE FUII. BUT THAT’S MY, UM, PANCHA. CAN YOU SEE IT? YOU HAVE? SO, WHY DO YOU COOK
THAT? WHY DO YOU COOK THAT
INSTEAD OF JUST PUTTING IT IN? BECAUSE, BECAUSE I WANT IT CRISPY, IT’S
THE TOPPING. IT’S LIKE THE
GARNISH. SO I WANT IT TO BE NICE AND
CRISPY. JUST LIKE CRISPY BACON,
LIKE BACON BITS. YOU WOULD PUT ON A SALAD. YOU
DON’T WANT IT TO BE SLIM. IT’S
KIND OF NOT THAT DEFINITELY NOT, BUT YOU SAID IT
THAT WAY. NO, THANK YOU. SO YOU CAN DO IT IN A PAN OR YOU
COULD DO IT IN THE OVEN EITHER
WAY WORKS. IT JUST GETS ALL CRISPY AND IT’S KIND OF LIKE BACON. SO
YOU COULD USE BACON HERE IF YOU
PREFER AND THEN YOU JUST DUMP A BUNCH
OF, UM, OLIVE OIL AND GARLIC. IT’S SO FUNNY DOING IT THIS WAY. IT’S FASCINATING. WHAT HAVE YOU, WHAT HAVE YOU GUYS BEEN COOKING? I’VE BEEN COOKING ACTUALLY A
THREE PASTA, A THREE DISH PASTA
RECIPE, BUT THEY PUT IT ON TODAY.COM AND
IT’S BASICALLY A P PIO PEPE. HAVE THAT SAID IT REALLY NICELY. WHAT DID SHE SAY? WHAT WAS THAT? OH, WOW. SO, UM, KA DO YOU KNOW WHAT IT IS? IT CAUGHT YOU AS PEPPER AND, AND IT IS PEPPER. WHAT’S CHEESE CHICKEN? YES. BUT DO YOU KNOW
WHAT KIND OF CHEESE CATCH? YOU NO. WHAT IS IT? WHAT IS IT? UM, PAR PARMESAN? IT’S PECORINO. PECORINO. SO WE HAVEN’T HAD PECORINO. OK. SO YOU MELT SOME BUTTER? NO, I CAN’T. ALL RIGHT. SO YOU JUST BROWN THE, UM, THE
GARLIC A LITTLE BIT JUST TILL
IT’S NICE AND FRAGRANT PEAS. ANYBODY? PP YEAH, THAT’S IT. CAN YOU USE BECAUSE THAT’S ALL WE GOT. YEAH. OH, YEAH. OH, YEAH. FROZEN BE, JUST TRY TO EAT THEM IF YOU CAN, YOU KNOW, OTHERWISE IT’S A LITTLE BIT MORE
WATER IN HERE BUT NOT REALLY THAT BIG A DEAL. AND
A LITTLE BIT OF RED PEPPER
FLAKES. I DON’T PUT A LOT BECAUSE JADE ISN’T A BIG FAN OF RED PEPPER
FLAKES, BUT A LITTLE BIT IS REALLY NICE
AND HAS A LITTLE WARM AND YOU JUST KIND OF WARM
THROUGH THE, THE PEAS AND THE
GARLIC TOGETHER AND THEN YOU DUMP THE PASTA WHEN
IT’S READY. LET’S SEE HERE. J UP FIRST OF ALL, AS YOU PUT THAT
PASTA AND I KNOW IT’S DELICIOUS
BECAUSE YOU MADE IT. YOU’RE GONNA BE DOING A SHOW
FROM YOUR HOUSE, WHICH I HAVE TO
SAY WATCHING YOU COOK. LIKE THIS IS FASCINATING TO ME
AND MOVING THE CAMERA AROUND
DOING YOUR OWN THING. LIKE THIS IS GONNA BE, IS IT
WHERE, WHERE IS THIS SHOW GONNA
GONNA LIVE FOOD NETWORK? ON THE, WHAT’S IT CALLED? I CAN’T SHOOT FROM A STUDIO SO
I’M SHOOTING FROM MY HOUSE. IT SHOULD BE FUNNY. IT’S MESMERIZING. WATCHING YOU JUST PUT IN THERE. YES. I PRE GRATED PARMESAN CHEESE. OK. PUT IT IN. NO, THIS IS PY JARRITO. SO JUST TOSS IT TOGETHER. THAT’S
IT. AND A LITTLE PASTA WATER HERE, BY THE WAY, PASTA WATER IS
IMPORTANT JADA FOR THIS RECIPE AND ALL OF
JADA’S RECIPES GO TO
TODAY.COM/FOOD. WE ARE SO EXCITED TO GET STARTED
WITH COOKING AND TODAY FOOD. BUT BEFORE WE DO, BEFORE WE DO
THAT, WE’RE JUST GONNA TAKE ONE
SECOND AND SHOUT OUT OUR NEW EXECUTIVE
PRODUCER, TALIA IS IN THE HOUSE. WE JUST WANNA
SAY, HEY, WELCOME TO. IT’S YOUR FIRST DAY OF SCHOOL, NATALIA. WE’RE SO WE’RE HERE. SHE’S HERE. YOU KNOW
WHO ELSE? WE’RE SO HAPPY TO HAVE
IT. WELL, SHE’S NOT AT THE RANCH HANGING
OUT WITH HER FAMILY OR FILMING EPISODES OF HER HIT
FOOD NETWORK SHOW, REID DRUMMOND IS BUSY COMING UP
WITH EASY AND DELICIOUS MEALS FOR YOU AND
YOUR FAMILY. SHE’S THE STAR OF THE PIONEER
WOMAN AND A BEST SELLING AUTHOR
OF SEVEN COOKBOOKS. HER LATEST IS CALLED THE PIONEER
WOMAN COOKS. SUPER EASY. IT’S 100 AND 20 SHORTCUT RECIPES
FOR DINNERS, DESSERTS AND MORE. WE’VE MISSED YOU. SO I JUST FEEL LIKE I’M SEEING OLD
FRIENDS AND IT’S JUST SO HAPPY.
I’M SO HAPPY TO BE HERE. OK. FIRST OF ALL, WE HAVE TO
SAY, CONGRATULATIONS, YOUR
DAUGHTER GOT MARRIED. MY THANK YOU. HOW WAS THAT? IT WAS SO MUCH FUN. I MEAN, IT
WAS, WE DID IT ON THE RANCH,
WHICH WAS A CRAZY IDEA. WE SORT OF BUILT THIS HUGE TENT
OUT THERE, BUT IT WAS, THAT’S FINE. AND THE, THE GREAT THING IS
THERE WAS A LOT OF WORK, BUT THE DAY OF WE WERE JUST ABLE
TO LET THE PROCESS HAPPEN AND
ENJOY IT. IT WASN’T STRESSFUL. YOU DIDN’T DO ANY COOKING FOR IT, DID YOU? I WAS GONNA SAY REHIRES BECAUSE THAT’S WHY I WAS
ABLE TO RELAX AND HAVE FUN TO WATCH YOUR HUSBAND WALK HER
DOWN THE AISLE. WE KNOW HE’S BEEN RECOVERING
FROM AN ACCIDENT. IT MUST HAVE
BEEN SPECIAL. IT WAS WONDERFUL. I MEAN IT WAS A SEE THAT’S MY FAVORITE PICTURE OF
THE TWO OF THEM. HE WAS A LITTLE
STIFF. THEN HE’S, HE’S DOING MUCH
BETTER. HE’S ON HIS HORSE TODAY.
SO EVERYTHING IS GREAT ON THE HORSE. OH MY. OK. SO NOW THAT HODA HAS EATEN A
WHOLE CHOCOLATE WAS MAKING FUN OF YOU. I DON’T
APPRECIATE THAT. THANK YOU, JEN. YOU. IT WAS REALLY QUIET AND THEN ALL
OF A SUDDEN THE CAKE WAS GONE BUT YOU SHOULD SEE WHAT SHE DOES
TO CHIPS. OH, WELL, YOU KNOW YOU HAVE THE REST OF THE DAY TO
WORK IT OFF RIGHT AFTER THE CAKE. I THOUGHT IT
WOULD BE GREAT TO MAKE SOME
VEGETABLES. SO I’M GONNA DO A SHEEP PAN GNOCCHI DINNER AND WHAT I LOVE
ABOUT IT. MY COOKBOOK REALLY? I’M NOT AFRAID TO USE SHORTCUT
INGREDIENTS. SO MY FAVORITE INGREDIENT IS,
THIS IS STORE BOUGHT M AND IS THIS FROZEN OR YOU JUST, IT’S ACTUALLY SHELF STABLE,
BELIEVE IT OR NOT. SO YOU CAN THROW IT IN THERE. IS THIS A JOKE? WHAT YOU JUST
DID? YOU JUST DUMPED EVERYTHING
ON THE SHEET? I THOUGHT YOU HAD TO BOIL IT. NO,
NO, NO, NO, BECAUSE WE’RE GOING
TO ROAST IT. SO THEN I’VE GOT YES, PESTO. I’M GOING TO MIX IT
WITH OLIVE OIL. I’M TRYING NOT TO GET PESTO ON
YOU. SO I MOVE IT AWAY FROM YOUR. CAN YOU BUY THE PESTO OR DID YOU
MAKE THEM? NO, NOT THE PESTO. SO
YOU LIKE EVERYTHING. SO SHE’S SPEAKING OUR LANGUAGE. YEAH, I MEAN DURING THE PANDEMIC, YOU
KNOW, I KIND OF BURNED OUT ON COOKING
A LITTLE BIT BECAUSE THERE WERE
SO MANY KIDS AROUND. SO THAT’S IT BECAUSE PESTO IS SO
FLAVORFUL. IT HAS GARLIC AND YOU
KNOW OIL, THE PAN DID YOU ALREADY? YOU HAVE TO BECAUSE THERE’S
PLENTY OF OLIVE OIL IN THE PESTO
MIXTURE. SO BASICALLY AROUND AND THEN LOOK HOW
BEAUTIFUL IT LOOKS WHEN YOU HAVE TO PULL IT OUT OF THE. SO I LIKE TO DO A LITTLE HELP ME AND GRAB SOME PARMESAN SHAVINGS. I LOVE EVERYTHING ON ANYTHING. YOU KNOW WHAT I USED TO MAKE MY
OWN BY JUST REDUCING BALSAMIC
FOR HOURS IN THE HOUSE WOULD SMELL
LIKE VINEGAR AND MY KIDS WOULD
BE LIKE, WHY DID YOU HAVE TO? THIS IS KIND OF CRISPY. IT’S
DELICIOUS, ISN’T IT? AND SEE HOW ALL THE VEGGIES GOT
BEAUTIFUL COLOR. IT’S SUCH AN EASY MEAL AND I
WOULD TOTALLY JUST EAT THIS. BUT WE COULD DO THIS TOO, WHICH IS HUGE. LOOK AT WHAT
WE DID PUT IT IN THE OVEN TO BASIL AND I’M SO LAZY. I DON’T EVEN
WANT TO CHOP BASIL. LET ME JUST THE WAY WE HAVE ANOTHER RECIPE. HONESTLY. SHEET PANS ARE KIND OF
MY THING. I LOVE THEM. THEY’RE,
THEY’RE JUST, I GET NERVOUS IF I DON’T HAVE 20
READY TO GO AT ALL. SO THIS IS A SHEEP PAN SALAD. AND I LOVE THIS CONCEPT BECAUSE
YOU BASICALLY ROAST ANY VEGGIE
YOU WANT. IT’S, IT’S THE SQUASH TIME OF
YEAR. SO THIS IS A MIXTURE OF
CUBED BUTTERNUT SQUASH AND DELICATUS. DO YOU EVER PUT IT ON TOAST, MASH, MASH THAT THIS IS WHAT IT LOOKS LIKE. AND IT’S
BASICALLY KIND OF AN HEIRLOOM
TYPE OF SQUASH. BUT THE GREAT THING IS YOU CAN
EAT THE SKIN, IT GETS REALLY
TENDER. SO BUTTERNUT, IT CAN BE A LITTLE
BIT TOUGH, NOT VERY DRIZZLE. AND THEN WE’RE GOING TO DO
ANOTHER ROASTED VEGETABLE
SITUATION, SALT AND PEPPER. ITALIAN SEASONING AND THEN JUST, BUT HERE’S WHAT’S FUN ABOUT IT. SO, ROAST IT AND IT’S LIKE 4 50
25 30 MINUTES AND LOOK HOW GORGEOUS. SO THAT’S
DELICIOUS ON ITS OWN. BUT I
BUILD A SALAD OUT OF THIS. YOU MAKE YOUR OWN DRESSING TOO,
DON’T YOU? WELL, SOMETIMES, SOMETIMES I
DOCTOR OUT BOTTLED DRESSING. SO, BUT I’M USING THE ROASTED
VEGETABLES AS A BASE FOR A
SALAD, ISN’T IT GOOD? AND THE DRESSING IS TA MUSTARD LEMON JUICE, OLIVE
OIL, HONEY. AND THEN ISN’T IT? PRETTY 10 PLUS PLUS PISTACHIO, PISTACHIOS, POMEGRANATE, POMEGRANATE. IT’S PRETTY AT CHRISTMAS AND THEN GOAT CHEESE, WHICH HODA DOESN’T LOVE YOU. HODA LIKES IT. IT JUST DOESN’T LOVE
HER. THANK YOU. SO, THERE’S A LOT ABOUT HODA. ANYWAY, THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO DAY.COM/FOOD
AND FOR RES NEW BOOK. IT HAS RECIPES JUST LIKE THIS
ONE. HEAD TO DAY.COM/SHOP. I
PREDICT A BEST SELLER FINALLY, AFTER ALL OF THOSE
TEASES, THE RE DRUMMOND HAS MADE IT ALL THE
WAY FROM HER RANCH IN OKLAHOMA. ARE YOU NEAR
BLAKE’S RANCH IN OKLAHOMA? NOT SO MUCH, BUT YOU KNOW, WE’RE IN THE SAME STATE. WE KNOW EACH OTHER WHEN I WAS
THERE MARRYING HIM AND GWEN, I WOULD HAVE STOPPED BY YOUR
RANCH 25TH WEDDING ANNIVERSARY. I
COULD HAVE RENEWED YOUR VOWS. WELL, WE ALSO OUT WITH A BRAND
NEW COOKBOOK. IT’S CALLED SUPER
EASY. IT FEATURES MORE THAN 100 SHORT
CUT RECIPES, WHICH WE LIKE THE
SOUND OF THAT. ACTUALLY. LOTS GOING ON IN THE
RANCH IN OKLAHOMA. YOU LOOK
ABSOLUTELY STUNNING. YOU’VE GOT A DAUGHTER WHO JUST
GOT MARRIED. RIGHT. YES. HARD TO
BELIEVE. YEAH. AND YOU READ TO CELEBRATE YOUR
25TH ANNIVERSARY AND CARSON IS GOING TO DO YOUR RENEW
YOUR, THAT’S HARD TO BELIEVE. TOO. I KNOW.
I’M ONLY 29. I DON’T KNOW HOW I CAN LOOK AT WHAT HAPPENED DURING COVID. ALL I DID WAS EAT
AND DRINK AND NOT WORK OUT AND
LISTEN. SAME. I WAS WEARING PANDA PANTS THIS TIME LAST YEAR. I DON’T KNOW IF YOU REMEMBER. BUT, BUT, UH, YEAH, I JUST, YOU
KNOW, THE WEDDING WAS A GREAT
INSPIRATION AND MOTIVATION. BUT THEN ONCE I STARTED KIND OF
EXERCISING MORE AND GETTING
HEALTHIER, IT FELT SO GOOD THAT I JUST KEPT
GOING. SO I’M, I’M KIND OF GLAD I’M
OVER THAT HUMP. AND NOW IT’S ABOUT JUST
MAINTAINING AND, AND I DON’T KNOW IF THESE DELICIOUS
RECIPES ARE GOING TO BE ON ANY
MAINTENANCE, BUT THEY ARE REALLY SMELL GOOD. SPEAKING OF MY WELLNESS JOURNEY,
LETS SEE SOME WITH CHEESE ALL OVER THEM. SO, YEAH, IT STARTS WITH
CHICKEN. YES. SO I’M GOING TO
MAKE TAOS. NOW, DO YOU KNOW WHAT TAOS ARE CARSON? YOU NEED TO KNOW? SO TAOS ARE JUST LIKE NACHOS BUT THEY’RE
MADE WITH TOTS. SO I, I BAKED SOME TOTS WITH A LITTLE CHILI, COOK SOME CHICKEN, ADD SOME CELERY. SO THESE ARE
BUFFALO CHICKEN TAOS, CELERY, GARLIC AND GREEN ONION.
DID YOU MAKE UP TAOS OR IS THAT A THING? I KNOW BUT SWEPT THE NATION YET. NOW, I’M KIND OF HOPING ON NACHOS. YOU CAN PUT ON TO IT ON TAOS. SO THEN OF COURSE BUFFALO SAUCE
AND THEN YOU JUST LET THIS
SIMMER. I STARTED WITH RAW CHICKEN BUT
YOU CAN DO ROTISSERIE CHICKEN TO
MAKE IT EASIER. SO SIMMER THAT UNTIL IT’S
LUSCIOUS. HAVE YOU CHANGED WHAT
YOU COOK NOW? BECAUSE OF YOUR SORT OF WELLNESS
JOURNEY? IS IT, DOES IT PUT YOU ON A DIFFERENT PATH? NO. AND YOU KNOW, THE THING IS,
IS I HAVE, I HAVE TEENAGE BOYS,
COLLEGE STUDENTS. UH, LAD. I KNOW. YEAH. COWBOY. AND SO I HAVE TO MAKE FOOD THAT
EVERYBODY LOVES. AND I DON’T, I’M NOT GOOD WHEN I
DENY MYSELF, YOU KNOW, WHOLE
CATEGORIES OF FOOD. SO I’M JUST KIND OF LEARNING TO
EAT. I LIKE TO SAY I EAT A RHODE ISLAND SIZE PIECE OF CAKE
INSTEAD OF A TEXAS SIZED PIECE. THAT’S THE BEST WAY YOU GET THE
FLAVORS AND THE TASTE, EVERYTHING IS GOOD. SO YOU PULL THE TOTS
OUT OF THE OVEN, THEY’RE
SEASONED. SO THEY’RE A LITTLE BIT
ELEVATED. I KIND OF PUSH THEM INTO A PILE
PEPPER JACK CHEESE ALL OVER. I
MEAN, THIS, THIS IS WHAT RIGHT HERE. YEAH. AND THEN YOU
SPOON THE SAUCY CHICKEN ALL
OVER. AND SO YOU CAN DO GROUND BEEF AND YOU KNOW, BLACK BEANS AND DO
SORT OF IS THE CHICKEN BECAUSE
IT’S HOT MELT. THAT CHEESE. ARE YOU PUTTING
THIS BACK IN THE BACK IN THE OVEN? SO YOU WANT TO MELT THE CHEESE LIKE
NACHOS. SO ALL THE CHEESE YOU
WANT MELTS? OH, HERE WE GO. YEAH. CHEESE. THE BUFFALO SAUCE. IT’S HARD. IT’S GOT A KICK. BUT DID YOU KNOW, REDHEADS CAN
TOLERATE UH SPICY FOOD MORE THAN
ANYTHING. THAT WAS GOOD. YOU LOVE IT INTO THE GENEALOGY OF THAT SOME OTHER
TIME. BUT BASICALLY YOU GARNISH WITH UH
BLUE CHEESE AND TO MAKE BLUE
CHEESE DRESSING. I JUST TAKE RANCH DRESSING AND
ADD BLUE CHEESE TO. IT’S VERY EASY. YOU CAN DO BOTTLED RANCH OR YOU CAN MAKE
YOUR OWN BUT NICE LITTLE
SHORTCUT. SO THIS IS WHAT, THIS IS WHY MY
TEENAGE BOYS LOVE ME. THAT IS DELICIOUS. THIS IS GONE. I MEAN, WHAT’S EATEN A WHOLE BUNT CAKE? WE HAVE NOT STARTED THE CAKE SEGMENT YET. HEY, TAKE A BREATH. NO
ONE’S MISSED THESE EATING
SEGMENTS. MORE THAN HO SO GOOD. REMEMBER RHODE ISLAND? NOT
TEXAS. SHE’S GOING STATE BY
STATE. ALL RIGHT. WELL, THAT DOES BRING
US TO OUR CHOCOLATE CAKE. NOW THIS IS YOUR SECRET RECIPE,
RIGHT? OK. YES. SO CONFESSION. MY TOP SECRET INGREDIENT IN MY
TOP SECRET CAKE IS DARK
CHOCOLATE CAKE MIX. OK. AND LISTEN, I HAD MY HOUSE FULL
OF HUMANS DURING THE PANDEMIC
AND LARGE SIX, YOU KNOW, 6 FT FIVE HUMANS AND
FOOTBALL PLAYERS. AND I HAD, I WAS MAKING SO MUCH FOOD
THAT I WAS ABOUT TO LOSE MY
RELIGION. I, EVERY DAY I WAS JUST LIKE, I
CAN’T DO IT ANYMORE. SO I’M NOT AFRAID TO WHIP OUT
THE CHOCOLATE CAKE. I DOCTORED
IT WITH UH YOU KNOW, BITTERSWEET
CHOCOLATE CHIPS JUST TO MAKE IT
A LITTLE BIT MORE RICH. BUT THE THING IS THIS IS THE
SECRET. IT’S A BOX CAKE. WELL,
THAT’S WHAT, YEAH, BUT THE THING IS I’M TOPPING IT
WITH GANACHE, WHICH IS HEAVY CREAM AND GOOD. THAT’S TWO INGREDIENTS. AND THEN IT
TURNS INTO THIS LUSCIOUS AND ARE THESE INSIDE OR IS JUST LIKE A TOPPING THING? SO, WELL, YOU CAN JUST EAT ONE IF
YOU LIKE. OK. YEAH. SO YOU MADE THE CAKE?
OH, WE’RE OUT OF TIME. OK. I REALLY
WANT TO AND THEN DRIZZLE, DRIZZLE. I DID
SPRINKLES ON TOP. BUT AFTER
HALLOWEEN YOU CAN TAKE CANDY ON TOP ON TOP. OH, WAIT A MINUTE TO SHOW IT. YOU LEFT OUT. AND ALSO SHE’S GONNA MOVE IN
WITH YOU. AND SHE, SHE’S
GIGGLING. SHE’S GIGGLING A LOT OVER THERE ON YOUR SHOW. THANK YOU. THANK YOU. ALL RIGHT, OF COURSE, YOU CAN FIND ALL THESE RECIPES
AT TODAY.COM/FOOD AND PICK UP A
COPY OF SUPER EASY AT TODAY.COM/SHOP THIS
MORNING ON TODAY FOOD LASAGNA
TWO WAYS WITH LAYERS OF PASTA MEAT SAUCE AND CREAMY
CHEESE LASAGNA IS ONE OF THE
ULTIMATE COMFORT FOODS, BUT GET READY FOR SOMETHING A
LITTLE NEW THIS MORNING. RE DRUMMOND A K A, THE PIONEER WOMAN HAS
CREATED RECIPES. THEY’RE GOING TO BECOME YOUR
FAVORITES. HER LATEST BOOK IS CALLED THE
PIONEER WOMAN COOKS, THE NEW
FRONTIER. GOOD MORNING. HI, SAVANNAH. IT’S
GOOD TO SEE YOU. YOU’RE DOING SOMETHING REALLY
DIFFERENT WITH LASAGNA, WHICH IS
RISKY. WELL, IT’S A LITTLE RISKY. BUT WHEN YOU SEE THESE RECIPES,
YOU WILL TOTALLY UNDERSTAND. I LIKE TO MATCH THINGS UP AND
YOU KNOW, YOU DON’T WANT TO MAKE LASAGNA
OVER AND OVER AND OVER. SO WE ARE GOING TO MAKE SHRIMP
SCAMPI LASAGNA ROLL UP. I LIKE IT, WHICH ARE AS GOOD
AS THEY SOUND. SO I COOKED SOME SHRIMP AND BUTTER
ONION GARLIC A LITTLE THYME AND CHOPPED IT UP. OK. SO I’M GONNA MAKE A SORT OF A
SHRIMPY CHEESY FILLING AND THIS
IS CREAM CHEESE, RICOTTA EGG AND PARMESAN. I MEAN, WHAT CAN YOU, WHAT COULD
POSSIBLY GO WRONG? I KNOW. I
MEAN, IT’S ALL SIGN ME UP. SO I’LL LET YOU STIR THIS
TOGETHER AND I’M GOING TO START ON THE
WHITE SAUCE. UM, MY NEW COOKBOOK HAS LOTS OF
FUN RECIPES LIKE THIS. YEAH, I
LIKE THAT. IT’S DIFFERENT. YEAH. BUFFALO CHICKEN QUESADILLAS, FOR
INSTANCE, I HAVE TWO TEENAGE
BOYS AT HOME. MY GIRLS GREW UP AND LEFT ME. YOU GOT THOSE BRUTES AT HOME? SO RUDE OF THEM. YOU STILL GOT
CHARLIE THE DOG. WELL, CHARLIE’S NOT WITH US
ANYMORE BUT I HAVE, I HAVE
WALTER WALTER AND I HAVE A COUPLE OF
OTHER LITTLE BASSETS RUNNING
AROUND. THE WHOLE CREW OVER THERE IS
LIKE, OH, NO, IT’S OK. CHARLIE LIVES
ON, IN HIS BOOKS. WE READ HIS BOOK ALL THE TIME.
OH, I LOVE HEARING THAT. OK. SO I STARTED IT. SO THAT’S ALL. START TOGETHER AND I AM MAKING
JUST A BEAUTIFUL WHITE SAUCE AND
IT’S, I STARTED WITH THE ROE AND IT
HAS CREAM AND MILK AND SO YOU COOK AND COOK AND
COOK UNTIL YOU’RE TRYING TO
THICKEN IT UP. RIGHT? THICKEN IT UP. IS THAT THICKEN UP OR NOT
REALLY? THIS LOOKS GREAT. THIS ISN’T QUITE THERE BUT I
HAVE, I HAVE TO FINISH. SO I’M GONNA HAVE YOU HELP ME
BUILD A ROLL UP. OK. THIS IS THE FILLING YOU JUST
STIRRED TOGETHER. TAKE ABOUT A GENEROUS THIRD CUP AND PUT IT ON THE END OF THE OH,
THIS HAS THE OK. THE WHOLE THING
IS IN HERE. SHRIMP ARE EVERYTHING AND THESE
ARE COOKED LASAGNA NOODLES. I COOKED THEM ABOUT HALF THE TIME THAT THE
PACKAGE SAYS AND THEN JUST ROLL IT UP. THAT’S
THE NAME LASAGNA. ROLL UPS. THEY’RE SO CUTE AND PRETTY
WELL. THEY ARE SO CUTE. OH, MY BI AND A LASAGNA. OH, GOOD POINT.
THAT’S EXACTLY WHAT IT IS. AND THEN I ALWAYS PUT THE SAME
SIDE DOWN. OF COURSE TO MAKE IT
LOOK PRETTY. I POURED THE WHITE SAUCE IN THE BOTTOM OF THE
DISH AND THEN I’LL LET YOU POUR THE REST OF IT. AM I OR AM I DRIZZLING? NO, POUR,
POUR THAT IN THERE? OK. YEAH. WHY NOT? LOOK AT THAT
CREAMY, GORGEOUS AND THEN TOP IT WITH
MOZZARELLA. AND YOU CAN SEE THE FINISHED
DISH RIGHT HERE WITH PARSLEY ON
TOP. THAT DOESN’T LOOK CRAZY
DIFFICULT. YOU KNOW, IT’S NOT MY DAUGHTER WHO LIVES
IN DALLAS NOW SAW MY NEW
COOKBOOK AND SHE SAID WHEN I COME HOME, WILL YOU MAKE
ME THE, YOU ROLL UP? SO I MEAN, WHY NOT LOOK AT IT? I WANT TO TASTE THAT. SO
THAT’S LASAGNA ONE WAY. AND THIS SHOCK ME LASAGNA SOUP.
I MEAN, IT’S, IT’S REALLY
SHATTER. OK. TELL ME, TELL ME I’M NOT. SO STARTED WITH GROUND BEEF SAUSAGE, UH ONION
GARLIC THYME, OREGANO. AND I
JUST COOKED IT AND THEN ADDED THAT AND JUST TURNED IT INTO A REALLY
DELICIOUS UH WHOLE TOMATOES, TOMATO PASTE, UH PARSLEY. AND YOU CAN SEE THE
WHOLE TOMATOES. I ACTUALLY LIKE TO LET THEM COOK
DOWN A LITTLE BIT AND THEN BREAK THEM UP BECAUSE
THEY’RE A LITTLE SOFTER. ANY TIME I TRY TO SQUEEZE THEM
WITH MY HAND. IT WINDS UP IN MY
EYE. THAT’S NOT FUN. OR ON MY SHIRT,
WHICH IS EVEN WORSE AND WORSE. SO YOU JUST, YOU GROUND UP THE, THE UH BEEF
AND THEN YES, THEN YOU PUT IN THE DRAIN
THE EXCESS FAT AND THEN TURN IT
INTO A BEAUTIFUL SOUP AND THEN I COOKED SOME BROKEN UP
LASAGNA NOODLES IS DOWN AT THE BOTTOM. IT IS. OH, SO WHAT ABOUT THE CHEESE? WHERE’S
THE CHEESE? OK. SO ONCE YOU
SIMMER AWAY THE SOUP. YEAH, THE NOODLES ARE PERFECT. I MAKE THIS LITTLE RICOTTA
DUMPLING MIXTURE AND ALL IT IS IS RICOTTA
PARMESAN SALT PEPPER BASIL AND
PARSLEY STIR IT TOGETHER AND THEN WHEN YOU SERVE UP THE SOUP, YOU JUST PUT LITTLE DOLLOPS
RIGHT IN THE MIDDLE AND IT’S
JUST IF THE SOUP IS REALLY PIPING HOT
RICOTTA DUMPLING KIND OF MELT. CAN I COME OVER TO YOUR HOUSE, WHAT WE MAKE THERE BECAUSE IT
SOUNDS FAB BRING YOUR KIDS AND PUT THEM TO WORK ON THE R I LOVE IT. I LOVE IT. THANK YOU SO
MUCH. IT’S WHICH ONE DO YOU LIKE? BUT I LOVE THE. SO IT’S CRAZY. WE’RE TORN. CAN YOU TELL I LIKE
GO FOR SOUP AND WELL, YOU KNOW
WHAT THOUGH? AND THEN YOU GET THE SHRIMP ON THIS ONE. THAT’S THE THING. AND ALL THAT
SHRIMP SCAMPI FLAVOR IS IN THERE. LASAGNA. THAT’S NEXT LEVEL. YOUR WIFE
LOVES YOUR SHIT. I GET BORED REALLY EASILY. I, I HAVE TO HAVE SOME FUN IN THE
KITCHEN. THANK YOU SO MUCH. I KNOW YOU’RE COMING BACK FOR
THE FOURTH HOUR. MORE FOOD. YOU CAN FIND ALL OF THESE
RECIPES AT TODAY.COM/FOOD AND
FOR MORE ON RES BOOK, GO TO TODAY.COM/SHOP. YOU CAN BUY IT THERE. THANK YOU.
HONEY, SHE’S A NEW YORK TIMES, BEST
SELLING AUTHOR. SHE HAS 3 MILLION INSTAGRAM
FOLLOWERS AND SHE’S A STAR OF THE HUGELY POPULAR FOOD
NETWORK SHOW. IT’S CALLED THE PIONEER WOMAN. AND SOMEHOW SHE’S ALSO MANAGED
TO FIND TIME TO PUT TOGETHER A NEW COOKBOOK CALLED
THE PIONEER WOMAN COOKS. THE NEW FRONTIER, WHICH FEATURES A COUPLE OF
RECIPES THAT WE’RE GONNA BE
MAKING TODAY. AND SHE TOOK ALL THE PHOTOS FOR
THE BOOK. OF COURSE, SHE DOES
EVERYTHING SHE DID THAT TOO. MY CAMERA IS A
MESS. MY CAMERA’S STICKY ALL OVER IT. SO SHE’S GOT ROAST CHICKEN FOR
US. LOOK AT THIS. YES. I, I’M SO
HAPPY TO COOK YOU BOTH. I’M A BIG FAN OF BOTH
OF YOU. WE LOVE YOU FOR HAVING ME SO I CAN’T
COOK. YEAH, ME EITHER. BUT YOU’RE BASED IN OKLAHOMA AND
YOU JUST DO YOUR EVERYTHING FROM
YOUR HOME PRETTY MUCH. WE, WE FILMED THE SHOW AT OUR
GUEST LODGE, SO AT LEAST THEY DON’T HAVE TO
TRIP OVER MY TEENAGER’S LAUNDRY,
YOU KNOW, DIRTY SOCKS. AND I REALLY, I WAS TELLING HER
THAT MY DAUGHTER CHRISTINA IS
LIKE, SHE IS THE MOST INCREDIBLE
WOMAN. I, HER VOICE PUTS ME TO SLEEP. I
WATCH HER LIFE IS IDYLLIC. MY VOICE PUTS MY HUSBAND TO
SLEEP TOO. ALL RIGHT. SO WE’RE MAKING TO THIS. YES, I JUST WANT TO
SHOW YOU MY FAVORITE WAY TO
ROAST CHICKEN. I’M WEARING GLOVES JUST FOR THE
SPATCH COCKING. SO, DO YOU KNOW WHAT SPATCHCOCK
CHICKEN IS? SO, IT’S SUPER EASY. BASICALLY, YOU HAVE TO PUT ON
GLOVES, CUT THE BACKBONE OUT, WHICH IS JUST SNIP ON EITHER
SIDE. THAT’S THE UNPLEASANT PART. BUT THEN YOU SPLAY IT OUT. AND
THE WHOLE POINT IS TO KIND OF, THE WHOLE POINT IS TO GET IT AS
FLAT AS POSSIBLE. YOU CAN USE YOUR PALM AND KIND
OF PUSH. BUT THAT WAY A CHICKEN THAT
WOULD NORMALLY TAKE A LOT LONGER
TO ROAST JUST TAKES, UH REALLY A FRACTION
OF THE TIME. SO THEN YOU WIND UP WITH UH A BEAUTIFUL ROASTED
CHICKEN. SO, WHAT I LIKE TO DO IS MAKE
SORT OF AN HERB DRESSING AND IT’S JUST A SIMPLE OLIVE
OIL. HERBS, CUT SOME BABY GOLD POTATOES IN HALF AND JUST
TOSS THEM IN THE HERB MIXTURE. HOW LONG DOES IT TAKE YOU TO MAKE?
YOU WANNA HELP ME? JUST KIND OF
SHATTER THEM AROUND AND THEN YOU BRUSH THE SAME
MIXTURE ON THE CHICKEN. IS THIS A PAN OR IS THIS? IT DOESN’T HAVE TO BE BECAUSE
THE CHICKEN HAS SO MUCH UH
BEAUTIFUL GREASE AS IT COOKS. SO JUST REALLY ABOUT 30 MINUTES TOTAL, YOU START WITH A HIGH HEAT AND
THEN LOWER IT AND THEN LOOK WHAT YOU WIND UP
WITH HALFWAY THROUGH. I ADD CHERRY TOMATOES AND
ZUCCHINI AND THEN PUT IT BACK IN AND
FINISH IT UP AND YOU HAVE THIS
BEAUTIFUL ROASTED CHICKEN, WHICH I LIKE TO SERVE AS ROASTED
CHICKEN. BUT I ALSO LIKE LEFTOVER ROASTED
CHICKEN. YES, THIS IS YOUR PERFECT MEAL. THAT’S RIGHT. THAT IS, I MEAN, I LIKE FRENCH FRIES BUT
WE’RE NOT HAVING THAT. BUT I’M
SORRY, MARIA, I SHOULD NOT, WE’RE NOT ALLOWED TO EAT
THAT. I THINK ROASTED CHICKEN IS
THE PERFECT FOOD AND YUMMY. IT’S GOOD FOR WEEKNIGHT
FAMILY MEALS. BUT ARE YOU SURPRISED AT HOW
YOU’RE COOKING? YOUR PASSION HAS TURNED INTO
THIS INCREDIBLE SUCCESS? WELL, YOU KNOW, I THINK YOU
NAILED IT JUST PASSION. IF YOU, IF YOU ARE PASSIONATE
ABOUT WHAT YOU DO IT, CAN YOU TAKE YOU IN DIRECTIONS. YOU NEVER THOUGHT YOU’D, YOU’D GO IN AND THAT’S UM I’VE
HAD SO MUCH FUN WITH PIONEER WOMAN BECAUSE
IT STARTED AS BLOGGING. SO COME AROUND. UM AND I WANNA SHOW YOU WHAT YOU
CAN DO WITH THE CHICKEN IF YOU DON’T WANT TO SLICE IT UP
AND SERVE IT AS ROAST CHICKEN, SO YOU CAN SHRED IT, WHICH IS MY
FAVORITE THING IN THE WORLD. SO I’M GONNA MAKE A BEAUTIFUL
CHICKEN AND WILD RICE SOUP SOUP ONION CELERY AND CARROTS. AND THEN I’M GONNA DEGLAZE WITH
SOME WHITE WINE, WHICH I LOVE IN
ANY SOUP. IT JUST ADDS BEAUTIFUL FLAVOR
AND IT’S GETTING TO BE SOUP
WEATHER OUT THERE. FINALLY. DID YOU HAVE A HOT
SUMMER HERE? LIKE WE DID, WE HAD A SHIRT. IT SEEMED TO GO ON FOREVER AND
THEN ADD SOME FLOUR JUST TO THICKEN IT UP AND THEN YOU’LL
COOK THIS FOR A BIT AND THEN IT’S NO. SADLY, NO. MY DAUGHTER PAIGE LOVES TO COOK
AND SHE’S A GREAT COOK. THE REST
OF MY KIDS LOVE TO EAT. SO, UH WELCOME TO MY PLIGHT, BUT
I LOVE TO COOK. AND SO IT’S,
IT’S UH CHICKEN CHICKEN STOCK AND THEN WATER. AND THIS IS SO EASY. WILD RICE.
IT’S OH, I DIDN’T KNOW IT WAS
THAT COLOR. YEAH, IT’S NOT THE MIX THAT YOU
BUY IN A BOX. IT’S REAL WILD
RICE. UM MINNESOTA HAS, HAS WILD RICE
THAT KIND OF COMES FROM
MINNESOTA AND THEN YOU BASICALLY COOK IT
UNTIL THE RICE IS DONE AND LOOK
HOW BEAUTIFUL IT LOOKS. AND THEN YOU ADD THE CHICKEN IN,
OBVIOUSLY. UM, AND I LIKE TO KIND OF CREAM IT
UP A LITTLE BIT. I MEAN, I, I CAN’T THINK OF MANY DISHES
THAT I MAKE THAT AREN’T MADE
BETTER WITH A LITTLE CREAM. SO YOU CAN ADD A LITTLE OR A LOT
AND THEN LET IT SIMMER SOME MORE
WITH SOME AROMATICS, SAGE AND ROSEMARY AND THYME. AND THEN I LOVE TO ADD KALE ALSO TO THE SOUP. YEAH. AT THE END, THAT KIND OF AT THE END YOU JUST LET
IT SIMMER IN THE LAST FEW MINUTES.
TELL US WHAT THIS PASTA
SITUATION IS. OK. SO AGAIN, WHAT YOU CAN DO WITH
THE LEFTOVER CHICKEN IS MAKE A CHICKEN SPAGHETTI
CASSEROLE AND IT’S, I THINK CASSEROLES ARE JUST THE
ULTIMATE COMFORT FOOD. AND THIS HAS MUSHROOMS AND A
LITTLE BIT OF WINE, OF COURSE.
SO IF YOU CAN SPATCHCOCK A CHICKEN, YOU CAN DO ANYTHING IN LIFE THAT WE NEED A T SHIRT THAT SAYS
THAT. BUT REALLY YOU CAN MAKE SOUP AND
CASSEROLES, ENCHILADAS. THIS WAS, THESE WERE ALL
DELICIOUS, AWESOME MEALS. I MEAN, THEY SEEM EASY ENOUGH,
TOO, VERY EASY. IF IT’S NOT
EASY, I WON’T DO IT. THAT’S GOOD FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD AND FOR
MORE ABOUT REECE’S COOKBOOK, GO
TO TODAY.COM/SHOP YOU KNOW HER, YOU LOVE HER RE
DRUMMOND. SHE IS KNOWN AS THE
PIONEER WOMAN. AND TODAY SHE’S SHOWING US TWO
EASY RECIPES FOR A FAMILY FEAST.
YOU’VE GOT A, A SIMPLE EASY PASTA RECIPE.
WHAT ARE WE COOKING? YES. SO I AM SO INTO SHORTCUT,
HOMEMADE RAVIOLI. AND WHAT MAKES IT SHORTCUT IS
THAT I USE WONTON WRAPPERS. SO THESE ARE JUST IN THE STORE AND I MADE A LITTLE MIXTURE OF
RICOTTA PARMESAN SALT PEPPER,
LEMON ZEST. AND I JUST PUT A LITTLE, I CAN’T GET TOO CLOSE TO YOU
GUYS BUT PUT A LITTLE DOLLOP IN THE MIDDLE OF
THE WONTON WRAPPER. AND THEN I JUST TAKE MY CLEAN FINGER AND RUB A LITTLE EGG, WASH
AROUND THE EDGE AND THEN TAKE A SECOND WONTON
WRAPPER AND PUT IT ON TOP LINE UP THE
EDGES AND THEN YOU JUST WANT TO PRESS
IT TOGETHER. OOPS, I GRAB THREE. THAT’S OK. I’M DOING THIS ON THE FLY AND THEN JUST FORCE ALL THE AIR
OUT. AND HONESTLY, IF YOU CAN’T MAKE, MAKE HOMEMADE
PASTA DOUGH OR YOU DON’T HAVE
TIME. THIS IS SUCH A GREAT SHORTCUT AND THEN YOU JUST CAN GET AN
ASSEMBLY LINE WITH YOUR KIDS. MAKE AS MANY OF THESE AS YOU
WANT AND THEN JUST DROP THEM INTO
SALTED WATER ONE BY ONE. AND
LOOK, I LOVE THOSE LITTLE PIECES OF RAVIOLI DELICIOUS AND READY TO GO. HEY, CAN WE, WE
ONLY HAVE A MINUTE BUT WE WANT
TO GET TO THAT DESSERT. THAT WHAT IS IT? THE ICE BOX CAKE. YEAH. BLACKBERRY ICE BOX CAKE. SO THE
FROZEN POUND CAKES THAT WE ALL
KNOW AND LOVE. I SHAVE THE TOP OFF, CRUMBLE IT
INTO CRUMBS. POUR IN BUTTER VERY EASY. AND THEN JUST PUT
THIS ON THE STOVETOP, TOAST THE
CRUMBS AND THEN THE CAKE THAT’S LEFT
YOU SLICE THE CAKE INTO THREE
SLICES LENGTHWISE. I ALREADY STARTED A LAYER AND
IT’S CAKE, A MIXTURE OF JAM, BLACKBERRIES
AND LEMON JUICE AND LEMON ZEST. IT’S SO FUN TO USE A FROZEN
POUND CAKE BECAUSE THEN YOU CUT
THAT WHOLE, YOU KNOW, LOOKS SOMETHING I COULD MAKE. WE’RE HAPPY YOU JUST, IT KIND OF LIKE LASAGNA JAM CREAM. WE LOVE YOU, WE LOVE YOU. WE
CAN’T WAIT FOR YOUR BOOK TO COME
OUT. THANK YOU FOR COOKING FOR US. UH
YOU CAN CHECK OUT HER RECIPES AT
TODAY.COM/. CAN YOU BELIEVE THIS JEFFREY
THAT YOUR TWO YOUNG GIRLS ARE
AUTHORS AT AGES 13 AND 11? YEAH, I JUST WANNA SAY THE
PICTURE OF THE COOKBOOK IS
PROBABLY LIKE A YEAR AGO, KIND OF. SO THEY’RE LIKE GROWING EVERY
DAY LIKE APPLES AND YES, THE APPLE DOESN’T FALL FAR FROM
THE TREE. IT’S INCREDIBLE. I’M, I’M
BLESSED AND I’M SO PROUD OF
THEM. WELL, MADELINE AND ANNA, WHAT
ARE YOUR FAVORITE THINGS ABOUT
COOKING WITH YOUR DAD? UM I LOVE FAMILY TIME AND I JUST
LOVE COOKING WITH YOU BECAUSE
IT’S SO FUN. I JUST LOVE COOKING. DOES HE LOVE YOU DO THINGS OR
DOES HE KIND OF TAKE OVER AND
SAY HONEY LIKE THIS, DO IT LIKE THAT. IT, YEAH, IT’S SORT OF LIKE IF I’M JUST IN THE KITCHEN, I
CAN DO IT. BUT SOMETIMES HE HAS
O CD IN THE KITCHEN AND, AND WHAT DO YOU THINK ABOUT
COOKING WITH THE BIG MAN? HE, IT’S REALLY FUN. HE TEACHES ME A LOT OF LIKE NEW
TRICK TRICKS AND LIKE TIPS WITH
EVERYTHING. WELL, OK, SO WE WANNA HEAR YOU
GUYS ARE MAKING AN APPLE
CRUMBLE. DO Y’ALL EVER GO TO THE ORCHARDS
AND PICK APPLES EVERY ALL THE TIME. WE LOVE IT. AND THERE ARE SO MANY APPLES OUT
THERE AND TODAY WE ARE GONNA USE
UH QUART LANDS TO MAKE AN APPLE CRUMBLE.
AND IT’S VERY SIMPLE. THIS IS A SORT OF A FOOLPROOF
METHOD. IF YOU MESS IT UP THE
PEELING OR WHATEVER IT IS, DON’T WORRY
ABOUT IT. SO I’M JUST TAKING A CORN AND APPLE. I’M GONNA SHOW YOU
HOW TO PEEL IT JUST TOP DOWN
LIKE THAT. VERY SIMPLE. AND UM, AND IF YOU WANNA DO THIS AHEAD
OF TIME, WHAT I RECOMMEND IS YOU TAKE A
BOWL OF WATER AND PUT SOME LEMON IN IT AND JUST DROP
THE APPLES IN THAT, THAT WAY. IT KEEPS IT FROM BROWNING VERY
EASY TIP AND I’M GONNA SHOW YOU THAT IT DOESN’T MATTER IF I
LEAVE A LITTLE ON, IT’S FINE. ANOTHER TIP I LIKE TO SHOW HOW
TO CORE. NOW, A LOT OF PEOPLE TAKE THAT
CORE AND DIG AND ALL THAT.
THAT’S WAY TOO MUCH WORK. I JUST PUT IT RIGHT ON TOP END AND GO DOWN LIKE THREE OR FOUR
TIMES, JUST CUT AROUND IT JUST LIKE THAT AND VOILA OK? THAT’S DONE. THEN I’M GONNA CUT IT IN SOME
SLICES AND GIVE IT OVER TO MY GIRLS AND THEY’RE
GONNA SHOW YOU THE REST. SO THIS IS LIKE A LITTLE MOVING FACTORY WE GOT GOING ON.
HERE YOU GO. ARE YOU GOING? I PASS THAT DOWN? I’LL PUT THE REST. OK? I THINK THAT’S GOOD. SO I HAVE
SOME APPLES HERE AND I HAVE
BUTTERED A BAKING PAN. I’M GONNA ADD SOME CINNAMON, SOME SUGAR AND YOU’RE JUST GONNA MIX THAT
UP. TRY TO NOT SPILL IT AND
MADELINE. COULD YOU USE BROWN SUGAR IF
YOU’D PREFER IT FOR THE CRUMBLE? YES, YOU COULD ABSOLUTELY USE
BROWN SUGAR. OK. GOOD TO KNOW. AND I AM GOING TO POUR IT IN AND I’M GONNA FILL ABOUT 3/4 OF
THE WAY. I I’M GONNA, I THERE’S,
I THINK THAT’S GOOD. YEAH, IT WAS BEAUTIFUL. SO NOW WE’RE GONNA START WITH
OUR CRUMBLE. THIS IS THE TOPPING
OF THE APPLE CRUMBLE. SO WE HAVE FLOUR,
DRIED OATS, BROWN SUGAR,
CINNAMON SALT AND THEN THIS BUTTER, YOU WANNA CHILL YOUR BUTTER
BEFORE. SO YOU CAN UM CUT IT INTO SMALL CUBES. SO I’VE ALREADY ADDED EVERYTHING
IN AND THEN YOU CAN JUST MIX IT WITH YOUR FINGERS, JUST CRUMBLE THAT UP. YOU HAVE KIDS. THIS WOULD BE
GREAT FOR THE KIDS. THE SAME THING WE COULD DO. BY THE
WAY, IT DOES LOOK FO PROOF. I MEAN, I’M PRETTY
SURPRISED THAT THIS IS ALL WE,
THIS IS ALL WE NEED. OK. NOW, WHAT DO YOU DO GUYS? YOU
WANT US TO BE SORT OF LIKE A
SANTA CONSISTENCY IN THESE BUTTER. THINGS OF BUTTER PEPPER ARE REALLY GOOD. YOU ARE. SO WE’RE JUST GONNA LOOK SO GOOD. I CANNOT WAIT TO
EAT THIS. I LIKE A PIE. THIS
TAKES A LOT LESS JEFFREY JEFFREY THOUGH. LET’S JUST
SETTLE. ONE THING WOULDN’T YOU SAY THAT
A CRUMBLE AND NO, NO, DO NOT
WAIT, DO NOT, DO NOT TILT THE SCALES. JEFFREY IS A CRUMBLE. THE SAME
THING AS A PIE I SAID IS A
CRUMBLE. RELATED TO A PIE LIKE BROTHERS
AND SISTERS. I KNOW IT’S ITS OWN, I THINK IT, I THINK IT HAS ITS OWN SORT OF
STRATA BECAUSE WHAT THIS IS IS PRETTY MUCH THE
SAME INGREDIENTS. YOU HAVE FLOUR AND ALL THAT
STUFF. YOU MIGHT HAVE SOME MORE
THINGS, BUT THIS IS MUCH SIMPLER. YOU DON’T HAVE TO ROLL IT AND
TOAST IT AND UH YOU JUST POP IT
IN THE OVEN AND WATCH. THEY’RE GONNA HAND THIS TO ME
AND LIKE IN ABOUT FOUR MINUTES
WE’VE DONE IT RIGHT. IT TAKES MORE TIME. SO 350 DEGREES, ONE HOUR, TAKE
IT OUT. LET IT COOL A BIT BECAUSE IT’S
GOT TO STOP BUBBLING AND GET ALL
NICE AND PERFECTLY SET, SORT OF LIKE LASAGNA. SO LOOK AT THAT DELICIOUS. GO IN DEEP AND TRY BECAUSE IT IS APPLE SEASON AND THE BIG APPLE. NOW TELL ME, DO YOU ADD A LITTLE
ICE? YOU GOTTA, YOU GOTTA ALAMO TO THAT MADELEINE ANNA. YES. YES. YOU COULD ALWAYS DO. ADD
ANYTHING YOU’D LIKE TO DO IT SO GOOD. OH, I WISH WE COULD HAVE SOME. THIS IS, THIS IS REAL SAD. WELL, YOU’VE BEEN BACK SOON. ALL RIGHT. THANK YOU,
GIRLS. YOU ALL ARE GREAT. WE WISH YOU A LONG, WE CAN’T
WAIT TILL YOU CAN COME TO OUR
STUDIO AND TALK ABOUT YOUR BOOK AND
COOK WITH US. AND JEFFREY, YOU
CAN COME TOO. I MEAN, I DON’T EVEN KNOW HOW FORTUNATE
I AM TO BE JOINED BY NOT ONE
MASTER CHEF BUT TWO MASTER CHEFS HERE IN THE KITCHEN. FIRST, IT’S
CELEBRITY CHEF, JEFFREY
ZAKARIAN. HE’S THE HOST OF THE NEW FOOD
NETWORK SHOW. BIG RESTAURANT
BED. AND OF COURSE SAVANNAH WHO HAS
HER OWN COOKING SHOW, DON’T EAT THAT YOU WILL GET NO, DON’T EAT THAT UNLESS YOU
HAVE P I WANT YOU TO SUPPORT ME ON MY
COOKING JOURNEY LIKE THAT. UNLESS A BATHROOM IS NEARBY JEFFREY. WE’RE SO HAPPY. YOU’RE
HERE TO BE HERE. ARE YOU HAPPY
TO BE AMONG THE MOST OF A CHEF? I LOVE THE SHOW,
WHAT YOU’RE DOING. AND IT’S REALLY INCREDIBLE
BECAUSE IT’S REALLY HARD TO
TEACH SOMEONE LIKE WITHOUT LIKE GETTING IN
THERE LIKE I KNOW, BUT THE ONLY WAY TO LEARN IS TO
ACTUALLY, THAT’S RIGHT. DO YOU THINK SHE COULD DO COOK THIS? YOU READY? WE’RE
GONNA DO A SPRING MUSHROOM PASTA. OK. SO BE CAREFUL WITH THAT. POINTING A KNIFE AT ME. DON’T GESTICULATE WITH A KNIFE. THAT’S FIRST THING. OK. SLICE, SLICE. I’M GONNA PUT SOME SHALLOTS IN HERE WITH GARLIC. OK? IT’S A
VERY SIMPLE PASTA AND I’M MAKING
IT REAL TIME. WHAT DO I HAVE? FIRST PASTA IS DOWN IN THE WATER AND
IT’S VERY SALTED. SO WHEN YOU WANT A SALT PASTA, YOU
WANT THE WATER SHOULD TASTE LIKE
THE OCEAN. REMEMBER? VERY GOOD. OK, THANK YOU. WHY DON’T YOU TAKE? THE MUSHROOMS ARE GOING IN HERE? CAN I HELP YOU? JEFFREY PUT THOSE IN HERE. SO OUR
MUSHROOMS SHALLOT GARLIC. VERY
SIMPLE. LET THEM SOFTEN. YOU DON’T HAVE TO BE JUST LEAVE
IT THERE. MEDIUM. FANTASTIC. SO YOU WANT TO MAKE SURE THAT
THEY’RE EVENLY SLICED. SO THEY COOK AND THEY LOOK LIKE
THIS. I WOULD EAT A LITTLE, OK. SO WE’RE GONNA ADD
TO THIS SOME WHITE WINE GO AND A LITTLE BIT OF PASTA WATER. OK? NOT ALL OF IT A LITTLE BIT. WHY
APO WATER BECAUSE PASTA WATER HAS ALL THE
STARCH FROM THE PASTA. AND GUESS
WHAT? IT HELPS. YOU KNOW THAT SILKY, THAT SILKY PASTA YOU GET AT A
RESTAURANT, YOU DON’T KNOW WHY
IS IT SO SILKY? IT’S NOT LIKE THAT AND THAT’S WHY. SO WE’RE GONNA
REDUCE IT. NOT QUITE YET BECAUSE WE DON’T
WANT THOSE TO GO BROWN. SO THESE ARE PEAS, YOU COULD DO
FROZEN PEAS OR FRESH PEAS. IF FRESH, YOU COULD BLANCH THEM FOR A
SECOND. BUT HONESTLY TAKE RIGHT OUT OF
THE RIGHT OF THE FREEZER. IT’S
FINE. JUST PUT THEM IN. OK. WE HAVE OUR PASTA RIGHT HERE
BOILING SALTED WATER. THIS IS THE SAUCE AND PEOPLE
DON’T UNDERSTAND. SO THE PASTA NEXT TO THE SAUCE
AND ALL WE DO IS WE TAKE THE TONGUES. WE DON’T
THROW. LET ME JUST GUESS. AND I’M NOT A MASTER CHEF, BUT
THIS IS AL DENTE. A DEN TO THE BITE, TO THE BITE. SO IT’S ABOUT A MINUTE AWAY FROM
BEING FULLY COOKED AND WE’RE GOING TO PUT IT IN HERE
AND JUST FINISH IT BEAUTIFUL HERE. AND THAT’S HOW YOU FIT EVERY
PASTA THAT YOU HAVE IN A
RESTAURANT THAT YOU LIKE IS IN. THIS IS HOW IT’S DONE.
YES, IT MUST. SO YOU JUST GONNA GIVE IT LITTLE TOSS. CAN YOU GET A LITTLE TOSS? YOU KNOW? OH, OK. WHOA. THAT’S BEAUTIFUL. OK. SORRY. IT’S ALL RIGHT. SORRY. OH NO,
SORRY, I’M GONNA FIX IT. WATCH THIS.
SEE THIS? I’M NOT GONNA TAKE IT
OFF THE PASTA JUST LIKE THIS. 1234 THEN COMES THE PEAS THEN COMES UP. I DIDN’T MEAN TO
MAKE IT’S OK. A LITTLE CHEESE, A LITTLE CHEESE AND BECAUSE IT’S A LITTLE DRY AND WE’RE MISSING SOME. WE’RE GOING TO ADD A LITTLE BIT
MORE PASTA WATER. WATCH THIS
JUST LIKE THIS. SEE YOU EVEN SPILL A LITTLE AND
YOU’RE A MASTER CHEF AND THEN AT THE VERY END SOME CHILI. I LOVE CHILI. VERY
FINELY MINCED CHILI. AND WE’RE READY TO GO. WE’RE
GOING TO ADD A LITTLE BASIL TO
IT. ALL RIGHT. AND YOU’RE GOING TO COME OVER
HERE AND TASTE YOUR KNIFE SKILLS
ARE EXCELLENT. WELL, THANK YOU SO MUCH. WE’RE
GOING TO SHIFT A NOD. THAT’S
WHAT THAT’S CALLED. AND THERE YOU HAVE IT. WE ARE
DONE A BEAUTIFUL SPRING PASTA.
BE CAREFUL. OK? YOU TRY TO FLIP IT. LET’S
SEE. YOU FLIP IT. TO SEE WHAT YOU DOING. YOU’RE REALLY NOT FLIPPING,
YOU’RE REALLY JUST FOLDING. SO
YOU JUST VERY SMALL, VERY SMALL. OK. WHY
ARE YOU GIVING HER TIPS? OK. GO FLIP. THERE YOU GO. MUCH
BETTER. EXCELLENT. WOW. THANK YOU. I’VE
LEARNED SO MUCH. I’M ACTUALLY GONNA SAY THAT WAS GREAT. I’M GONNA MAKE
IT RAIN SOME PECORINO, ROMANO.
AND THIS IS LIKE A BIT. GO YUM. THAT LOOKS DELICIOUS. WHAT KIND
OF PASTA DO YOU USE? UH
FETTUCCINE, UH FLAT PASTA TAG TO TELL APPETITE. DO YOU FEEL LIKE YOU HAVE TO
MAKE YOUR PAST OR? NO? YOU DON’T. UH YOU CAN MAKE IT BUT YOU
REALLY DON’T HAVE TO. OK. WELL, DON’T EAT IT. YOU HAVE TO READ THIS TAG FOR
THIS RECIPE IN MORE
GOTAY.COM/FOOD BACK NOW. 850 WITH TODAY FOOD AND THIS
MORNING, NOT ONE BUT TWO EASY WEEKNIGHT
RECIPES THAT YOU CAN MAKE ON A
BUDGET. WE’VE GOT A CLASSIC RATATOUILLE AND WE ALSO
HAVE A SPECIAL TECHNIQUE FOR
ROASTED CHICKEN. CELEBRITY CHEF, JEFFREY ZAKARIAN
HERE TO SHOW US HOW IT’S DONE.
HE OF COURSE, IS THE, THE HOST OF THE NEW FOOD NETWORK
SHOW. BIG RESTAURANT. BET GZ.
WELCOME BACK. THANK YOU SO MUCH. NICE TO BE
BACK BEFORE WE GET INTO IT.
CHEF. WE, WE, WE’VE GOT A WAY INTO
THIS DEBATE HERE. UM I DON’T KNOW IF YOU SAW THIS
TWEET FROM STEPHEN KING EARLIER.
APPARENTLY, STEVEN THE STEPHEN KING. HE IS, HE’S TAKING SALMON. HE’S WRAPPING IT IN A PAPER
TOWEL AND, AND MICROWAVING IT
FOR THREE MINUTES. WHAT SAY YOU TO THAT.
ABSOLUTELY. WHAT, WHY NOT? IT’S A REALLY GENTLE WAY OF
COOKING BECAUSE IT’S A 1982
DEVICE. NO, IT REALLY WORKS. I COOK FISH IN THE MICROWAVE ALL
THE TIME BECAUSE YOU DON’T HAVE
TO PUT ANY BUTTER. IT DOESN’T, YOU DON’T HAVE TO
USE. I’M REALLY WORKS WELL. IT MIGHT, IT MIGHT. BUT IT
IS FISH CHEF IS APPARENTLY TOO, VERY
GOOD VEGETABLES TOO. ASPARAGUS IS
GREAT. SPINACH IS GREAT IN THE
MICROWAVE. ALL THE NUTRIENTS STAY, THERE’S
NO WATER LOSS. YOU DUMP IN
WATER, ALL THE NUTRIENTS GO IN THE
WATER. THERE YOU GO. LET’S GET
INTO A MORE TRADITIONAL WAY OF FOOD
PREPARATION. SO, SPOTS COCK. WHAT DOES THAT MEAN? IT’S A
FANCY NAME FOR A FLATTENED
CHICKEN AND WE’RE GONNA DO IT. SO WE TAKE A
REGULAR CHICKEN. I’M USING
GLOVES. SO IT’S MORE SANITARY. I’M JUST GONNA GO DOWN THE BACK
AND THAT’S THE, THAT’S THE BACK
OF THE CHICKEN. AND YOU CAN GO EITHER WAY YOU
CAN USE A KNIFE AND I DECIDED TO
USE SOME KITCHEN SHEARS. OK? AND WHAT I’M GONNA DO JUST LIKE THIS. VERY EASY. THIS IS SAFE FOR THE
STOCK OF CHICKEN STOCK. WE DON’T
THROW ANYTHING AWAY AND, UH, THEN YOU JUST PUT IT LIKE THIS. YOU HEAR THAT? I KNOW, I KNOW IT’S HARD. I KNOW IT’S HARD. SO, WHAT’S THE
BENEFIT OF COOKING CHICKEN THAT
WAY? THINKING OF A STEPHEN KING
HORSE. IF YOU’RE WORRIED ABOUT SALMON
IN THE MICROWAVE. I’M, I’M CRACKING CHICKEN OVER
HERE. OK. SALT AND PEPPER. GREAT QUESTION. REALLY, REALLY
EASY BECAUSE WHAT HAPPENS IS YOU GET HALF THE TIME. SO A
NORMAL CHICKEN LIKE THIS WOULD
TAKE ABOUT UH 45 TO AN HOUR. IT’S ABOUT A 3.5 POUND BIRD. YOU
WANNA SEASON WITH AUTHORITY, YOU REALLY HAVE TO AND IT TAKES HALF THE TIME. SO
FOR THIS TO GET UP TO 1 55 1 60
ETERNAL WILL BE ABOUT 30 MINUTES, 35 MINUTES. NOW.
VERY IMPORTANT, HOT CAST IRON
PAN SKIN SIDE DOWN. OK. LET’S GO
OVER HERE. YOU CAN SEE WHAT
WE’RE DOING. WE HAVE THIS GOING BEAUTIFUL. NOW, WE’RE GONNA TURN
IT OVER AND YOU WANNA HELP ME WITH THIS.
BE CAREFUL. WATCH OUT. WE’LL GET A JUMPER AND PUT SOME, PUT THE LEMON. I LIKE
TO PUT THE LEMON SKIN UH FLESH
SIDE RIGHT THERE. JUST PUT IT IN THE WHOLE AND
WHAT HAPPENS? IT GETS NICE AND
CARAMELIZED. YOU HAVE A BEAUTIFUL CARAMELIZED
LEMON. THAT’S STUFF. THERE’S NO RULES. IF YOU HAVE THYME AND ROSEMARY
FINE, WHATEVER YOU DON’T, ANYTHING THAT’S A HARD HERB, YOU KNOW, SAVORY OR, OR SAGE OR
BAILEY’S OR STUFF LIKE THIS. I LOVE THIS AND THEN YOU JUST COOK IT TILL 165. VERY GENTLY. WHAT’S THE VERDICT OVER THERE?
IT’S SO INCREDIBLE. SO HOW, HOW, WHAT’S THE RELATIONSHIP BETWEEN
LIKE QUALITY CHICKEN AND TECHNIQUE IN WHICH YOU COOK
CHICKEN? THE RELATIONSHIP LIKE, IS THIS A FANCY CHICKEN
THAT NO ONE AT HOME CAN GET, YOU WANNA COOK THE CHICKEN? THE 1 55 1 60. IF YOU CAN DO
THAT AND USE A DIGITAL THERMOMETER,
IT’S PRETTY HARD TO ME MESS UP A
BIRD. OK. IT MIGHT COOK A LITTLE LONGER OR
A LITTLE LESS. BUT YOU, YOU PRETTY MUCH PRETTY
MUCH, IT’S SO JUICY. YEAH, YOU CAN GO IN THE
OVEN OR SIT HERE BUT I PUT IT IN
THE OVEN READY. LET’S CUT IT DOWN LIKE THIS AND
THERE WE GO. THERE YOU HAVE IT. OK.
RATATOUILLE, ONE OF MY FAVORITE
MOVIES. ONE OF MY FAVORITE THINGS TO DO. OK. SO BASICALLY THIS IS GREAT WITH VEGETABLES THAT
AREN’T AT THEIR PRIME. THEY’RE A LITTLE OVER AND THAT’S, I GOT THIS FROM MY
MOM AND FROM WHEN I WORKED IN
FRANCE, THEY DON’T THROW AWAY ANYTHING
IF YOU HAVE A COUPLE OF OR THEY’RE IN SEASON, BUT THEY
MIGHT BE A LITTLE WILTED OR LIKE
THAT STALE, BUT A LITTLE WILTED. NOT THE BEST. THIS IS A GREAT RELATION. THIS
IS A GREAT VEGETARIAN DISH. SO WE’RE TAKING EGGPLANT,
PEPPER, ZUCCHINI ONION. AND WHAT I LIKE TO DO IS
HEAT THEM IN A CAST IRON PAN SEPARATELY. WHY? SEPARATELY?
BECAUSE WHEN YOU PUT THEM ALL
TOGETHER IT’S MUSH. SO WHAT WE DO IS WE SEASON IT,
WE DON’T SEASON, WE JUST PUT
THEM IN THERE AND THEN WE SEAR THEM OFF
SEPARATELY. SO YOU EACH VEGETABLE, PUT IT IN THE SAME PAN. AND THEN
WE SEAR THE UH, THE EGGPLANT,
THE ONION, THE PEPPER. AND HERE WE HAVE ALL OF THEM
RIGHT NOW, ALL TOGETHER ALREADY SEARED. AND WE’RE GONNA
JUST ADD OUR LAST INGREDIENTS. AND THIS IS SUCH A FANTASTIC
DISH. ONIONS, ONS, PEPPER, PEPPER, AS THEY SAY IN MY TOWN, BOSTON
GARLIC, GARLIC, GARLIC, OK? STIR THAT AROUND THYME, BAY LEAF TOMATOES. NOW, A
LOT OF PEOPLE WOULD PUT STOCK OR
WATER IN THIS. NO, NO, YOU’RE GONNA SEE IT LOOKS DRY. BUT ONCE YOU BAKE IT, ONCE YOU BAKE IT ALL THE WATER
AND THE VEGETABLE WHICH ARE
MOSTLY VEGETABLES ARE MOSTLY WATER COMES OUT AND
YOU LOOK WHAT YOU HAVE THIS
GORGEOUS, THIS IS ABOUT AN HOUR, AN HOUR,
AN HOUR AND 10 MINUTES. BUT YOU
WANT IT TO LOOK KIND OF LIKE IT’S A LITTLE OVER AND I LIKE TO
SERVE THIS ROOM TEMPERATURE TO
WARM AND WHEN YOU GRATE THIS, YOU CAN
PUT SOME PARMESAN CHEESE ON IT. LET ME, LET ME MAKE IT RAIN FOR
YOU. MAYBE A LITTLE OLIVE OIL. THANK YOU, SIR. FANTASTIC DISH FOR THIS RECIPE IN MORE. IT’S
TODAY.COM/FOOD. STICK AROUND. JEFFREY’S GONNA BE BACK IN THE
FOURTH HOUR WITH A HEALTHY AND
HEARTY PASTA DISH. THUMBS UP, THUMBS UP. THANK YOU. AND SOMEONE WHO LOVES CHICKEN
SOUP SO MUCH, HE MAKES IT FOR HIS FAMILY ALL
THE TIME IS CELEBRITY CHEF. JEFFREY ZAKARIAN. HE’S THE CO
HOST OF THE FOOD NETWORK’S THE
KITCHEN RIGHT NOW. HE’S IN HIS KITCHEN. HE’S AT
HOME IN FLORIDA. HEY, JEFFREY. HI. I’M SORRY, I’M IN FLORIDA.
IT’S 50 HERE, BUT I KNOW IT’S
REALLY COLD THERE. I DIDN’T KNOW YOU LIVED IN FLORIDA AND
NOW WE’RE KIND OF ANGRY AT YOU. LOOK AT YOUR TAN. NO, I’M TAN
ALL THE TIME. YOU KNOW THAT ANYWAY, EVERYBODY
LOVES A GOOD CHICKEN SOUP. AND WHAT I’M DOING HERE IS I’M
GONNA DO A MASH UP, RIGHT. I’M DOING A CHICKEN NOODLE RAMEN
MASH UP. AND THE REASON WHY I LIKE IT IS
YOU TALK ABOUT HEALTHY EATING
NEW YEAR, REALLY DELICIOUS. BUT ALSO YUMMY. I MEAN, FOOD HAS
TO BE YUMMY. I DON’T KNOW ABOUT
YOU GUYS. BUT IF IT’S NOT YUMMY, I DON’T
WANT IT. BUT LOOK AT THIS. LOOK AT ALL THESE GORGEOUS
VEGETABLES. THAT’S RIGHT FROM
THE MARKET. THERE’S NOTHING FANCY HERE. CARROTS, PARSNIPS, SOME ONIONS,
SOME LEEKS, SOME GREAT HERBS AND
GINGER. AND IT’S VERY SIMPLE. SO LET’S
START WITH OUR VEGETABLES. OK? SO
WE’RE GONNA MAKE SURE OUR
VEGETABLES ARE CUT EVENLY. WHY? BECAUSE THEY COOK EVENLY REALLY
IMPORTANT. BUT IT’S ALL THE SAME. THAT MAKES SENSE. ALL THE SAME
SIZE IS SO EASY. JUST FOLLOW THESE
TECHNIQUES AND YOU’RE GOING TO
BE VERY, VERY HAPPY. AND THE ADDITION TO MAKING THIS
SOUP IS YOU GET LEFTOVER STOCK
THAT YOU CAN FREEZE. OK? WE’RE GOING TO TAKE OUR
CELERY, OUR CARROTS, WE’RE GOING TO JUST CUT THEM ON
THE BIAS LIKE THIS VERY SIMPLY. AND IT’S VERY EASY ONCE THEY ARE
LINED UP TOGETHER TO MAKE SURE THEY’RE THE SAME SIZE, REALLY
EASY. SO WE’VE TAKEN OUR LEAK AND WHAT
YOU MAKE SURE YOU CUT IT OPEN
AND YOU WASH IT BECAUSE THERE IS
DIRT IN THERE AND JUST FOLLOW
THE SAME METHODOLOGY. JUST A NICE PROBABLY. THIS IS QUARTER INCH, I’M JUST
GUESSING, QUARTER INCH, BUT EVERYTHING’S GONNA BE READY
AT THE SAME TIME. SO IT SHOULDN’T TAKE THAT LONG
TO COOK A PROPER SOUP. THE STOCK
TAKES THE MOST TIME. IT’S LIKE COOKING. THE CHICKEN
TAKES ABOUT LIKE AN HOUR NOW.
PARSNIPS. I LOVE PARSNIPS GUYS BECAUSE
THEY HAVE A SWEETNESS. THAT IS
JUST REMARK. SO, HEY, JEFFREY JEFFREY, WHY, WHY LEEKS INSTEAD
OF LIKE ANOTHER KIND OF ONION? HERE’S A TIP. LEEKS HAVE LESS
SALT THAN AN ONION. SO YOUR
STOCK STAYS LIGHTER. IT DOESN’T DARKEN, YOU KNOW,
SOMETIMES IT TURNS REALLY BROWN
AND I USE LEEKS. IT’S A LITTLE SECRET OF A CHEF.
ALL RIGHT. SO ARE YOU READY FOR THE BIG DEAL? LET’S COOK THE CHICKEN. YES, SIR. VERY EASY. WE
HAVE OUR VEGGIES. WE’RE GONNA GO
OH BY, BY THE, MY BEAUTIFUL WIFE IS
HOLDING A CAMERA. SHE’S THE
CAMERA PERSON TODAY. SO WE HAVE A POT, A VERY BIG POT
AND WE’RE GONNA PUT IT ON HIGH AND WE’RE USING A FOUR POUND
CHICKEN JUST LIKE THIS. USE A
TON. SO YOU DON’T HAVE TO TOUCH THE
CHICKEN AND JUST PUT THAT RIGHT
IN THERE. ALL RIGHT. AND THEN ANOTHER SECRET GUYS,
CHICKEN WINGS, TONS OF GELATIN AND TONS OF
MEAT. THERE’S TONS OF MEAT ON
CHICKEN WINGS. WE’RE GONNA PUT THOSE IN. OK. SORRY, YOU HAD US UNTIL YOU
SAID THE WORD GELATIN FOR A SECOND. WHAT IS GELATIN GELATIN GELATIN? IS THAT STUFF
THAT MOMMY YOU TASTE WHEN YOU SMELL
SOUP THAT YOUR MOM’S COOKING OR YOUR
GRANDMOTHER COOKED? AND THE SCHMALTZ IS THE CHICKEN
FAT. SO ALL THAT TOGETHER IS LOADED
IN THOSE CHICKEN WINGS AND THEN CHICKEN STOCK. NOW YOU JUST
COVER THIS. NOTICE. NO WATER, NO SALT, NO PEPPER,
NOTHING AT ALL. JUST CHICKEN
STOCK. YOU COULD USE WATER. BUT I LIKE
TO GET IT UP JUST A BIT. JUST JAB
IT A BIT AND I PUT A TOUCH OF
WHITE WINE VINEGAR OR WINE. YOU DON’T HAVE TO JUST A LITTLE ACID. NOW, WE’RE
GONNA LET THAT CHICKEN GO FOR
ABOUT AN HOUR. ONCE IT COMES OUT, WE’RE GONNA
PUT ON A RACK AND LET IT COOL. AND THEY’RE GONNA TAKE ALL THE
DELICIOUS CHICKEN OFF, PEEL IT
OFF. YOU TAKE THE BONES OUT. YEAH, I TAKE THE BONES OUT EVERYTHING. AND THEN WE HAVE OUR BEAUTIFUL
STOCK AND REMEMBER THOSE VEGGIES
WE CUT PERFECTLY. I KNOW YOU KNOW HOW TO DO THAT
NOW. ALL RIGHT. WE’RE JUST GONNA SLIDE THAT IN
THERE AND MAGIC A COUPLE OF
PEAS, YOU TAKE FROZEN PEAS. I THINK THIS IS GONNA PROBABLY
TAKE 10 MINUTES. YOU HAVE ALL THE FLAVOR THERE.
THE MISO IS REALLY SPECIAL. THE
MISO IS SOYBEAN PASTE. IT GIVES A LITTLE SALTINESS.
IT’S REALLY, REALLY DELICIOUS.
SO THE RAMEN. AH WHERE’S THE RAMEN?
IT’S COMING. ALL RIGHT. SO REMEMBER WE HAVE OUR SOUP. OUR
BEAUTIFUL VEG VEGETABLES ARE IN THERE AND LIKE
CAN YOU GET IN THERE? MARGARET AND TAKE A LOOK AT THAT
HOUSE, MARGARET. GOOD SHOT. ARE YOU READY? OK. WE NEED
THE RAMEN THOUGH BECAUSE WE CAME
FOR THE RAMEN. YOU CAME FOR THE RAMEN. SO WE’RE
GONNA TAKE A BIG BOWL. I LIKE TO SERVE THIS IN GIANT
BOWLS. I HAVE OUR PRE COOKED RAMEN. THIS IS BEAUTIFUL.
WHOLE WHEAT RAMEN. YOU WHERE DO YOU BUY WHOLE WHEAT
RAMEN ANYWHERE? THERE’S TONS OF
IT. TONS OF IT. YOU CAN USE REGULAR, I LIKE THE
WHOLE WHEAT RIGHT NOW. WE’RE GONNA HAVE SOME FUN.
NOW WE’RE DOING THE MASH UP
PART, RIGHT? WE’RE GONNA POUR THIS GLORIOUS,
HEALTHY, GORGEOUS SOUP ON TOP OF
THAT. YUM. OH RAMEN. TAKES ME BACK TO MY
COLLEGE DANCE. RIGHT? AND THEN SOME CHICKEN. I CHOOSE
TO PUT THE CHICKEN ON JUST LIKE THIS. I DON’T PUT THE CHICKEN IN THE
STOCK BECAUSE I DON’T WANT IT TO
GET OVERCOOKED. AND A LOT OF PEOPLE STORE THEIR
CHICKEN THERE TO SEE AND WHAT HAPPENS IT GETS
OVERCOOKED. AND NOW THE SECRET
NOW WE HAVE FUN. NOW WE HAVE OUR SCALLIONS. IT’S
GONNA BE LIKE WE’RE MAKING A
FROST. WE’RE GONNA PUT SOME, SOME BEAUTIFUL PEA SHOOTS, SOME
SCALLIONS, SOME BAMBOO SHOOTS
HAVE FUN HERE. I’M USING WHATEVER I FOUND AT
THE UH AT THE FARMERS MARKET, UH OR AT THE GROCERY MARKET.
SOME RADISHES. THANK YOU. WE GOT A ROLL, JEFFREY. IT LOOKS SO
YUMMY. YOU DID. GREAT. THANK YOU,
JEFFREY. THANK YOU. THANK YOU. TELL YOUR DAUGHTERS. HEY. ALL RIGHT GUYS FOR THIS RECIPE.
HEAD TO TODAY.COM/FOOD. YOU’RE GONNA WANT TO SEE WHAT
CHEF AND AUTHOR JEFFREY ZAKARIAN’S GOT. UH, AND THIS DISH IS ONE AND DONE
AND EVEN BETTER. IT’LL MAKE USE OF ALL THOSE
VEGGIES THAT YOU BOUGHT THAT YOU DIDN’T USE THAT ARE JUST
SITTING IN THE REFRIGERATOR. OK. HI, JEFFREY. HI, GOOD MORNING. HOW ARE YOU?
GOOD MORNING. OK. BEFORE WE GET TO THIS DELICIOUS
DISH WITH, I’M INTO OUR WHOLE PRODUCING TEAM,
INCLUDING OUR EXECUTIVE
PRODUCER, JOANNE CANNOT STOP STARING AT
YOUR INSTAGRAM AND EVIDENTLY
IT’S GOING VIRAL. HEY, WHAT ARE YOU DOING HERE? WHICH INSTAGRAM RIGHT HERE? YOU WORKING OUT? PUTTING US TO
SHAME? OH, OK. YEAH. YOU KNOW, I, I TRY TO DO THAT EVERY
WEDNESDAY. I WORK OUT EVERY DAY, BUT I TRY
TO DO THAT EVERY WEDNESDAY. I
DID IT AS A JOKE. FIRST, PEOPLE SAY, WHY DON’T YOU
JUST POST THAT? IT’D BE FUN AND
I DID IT NOW. IT’S, IT’S, YOU KNOW, LOOK WHAT HAPPENS,
RIGHT STUFF YOU DON’T PLAN ON LIKE THE PANDEMIC HAPPENS AND
LIFE CHANGES AND SO THAT WAS LIFE CHANGING JUST LIKE
THE PANDEMIC. HONESTLY, MOST OF US JUST GAINED
THE COVID-19. SO THE FACT THAT
YOU PUT 25 HERE, THE FACT THAT YOU PUT THOSE ADS
TO WORK IS, IS HELPFUL BECAUSE YOU’RE
COOKING UP SOMETHING REALLY
DELICIOUS TODAY AND WE’RE JUST SO WE’RE READY TO EAT. WE SURE ARE.
OK. WHAT DO YOU COOK? THIS IS, THIS COULDN’T BE EASIER. THIS IS
A MANHATTAN CORN CHOWDER. SO
CHOWDER IS GREAT. BUT YOU KNOW, IT IS SUMMER. THIS
IS A HOT OR COLD DISH. IT’S
FANTASTIC. IT’S GLUTEN FREE AND YOU CAN
MAKE IT DAIRY. IF YOU HAVE A LITTLE BUTTER, YOU
CAN TAKE THE BUTTER OUT. OLIVE OIL IS VERY SIMPLE. SO
YUMMY AND SO DELICIOUS. I LIKE
TO CALL IT A ONE POT WONDER. COME OVER HERE TO SHOW YOU VERY SIMPLE. UH I AM
JUST IN A POT. ANY KIND OF POT. YOU
DON’T HAVE TO HAVE A FANCY POT. I PUT CARROTS, ONIONS, LEEKS,
CELERY, A LITTLE CHILI PEPPER
AND GARLIC. I’M SWEATING IT. NOW, THIS IS
THE BASE FOR ANY SOUP IN THE WORLD. GUMBO CHOWDER,
CHICKEN, NOODLE, WHATEVER YOU
WANT. THEN ALL I DO TO THAT. VERY SIMPLE IS I’M GONNA ADD
SOME TOMATO PASTE, SOME FRESH
THYME. YOU CAN USE WHATEVER HERB YOU
LIKE SOME UH A LITTLE BIT OF
CANNED TOMATO THAT’S PURE, RIGHT? AND THEN VERY SIMPLY STOCK. NOW,
I LIKE TO USE VEGETABLE STOCK. I FIND IT VERY UM SORT OF
NEUTRAL IN FLAVOR. BUT YOU CAN
USE WATER. YES, YOU CAN USE WATER. AND DURING THE PANDEMIC, I COOK MOST THINGS WITH WATER
BECAUSE I DON’T WANT TO HAVE TO KEEP RUNNING OUT AND
GETTING STOCK. ALL RIGHT. SO THEN YOU JUST ADD
YOUR POTATOES AND 25 MINUTES UNTIL THE
POTATOES ARE COOKED AND THEN ADD
THE CORN AT THE VERY END ABOUT FIVE MINUTES
BECAUSE YOU WANT THAT BITE ON
THE CORN AND SUMMER CORN IS COMING. YOU
CAN FEEL IT. YOU CAN SEE IT. IT’S NOT QUITE THERE, BUT YOU
CAN USE ANY CORN. A GREAT TIP. WHEN YOU’RE USING STORE BOUGHT
CORN, MAKE A SOUP BECAUSE IT
DOESN’T MATTER. IT, IT TURNS THE CORN INTO MAGIC. IS THAT FROZEN? IS THAT FROZEN CORN OR WHERE DID
YOU GET THAT? THAT’S JUST CORN.
I TOOK OUT OF A COP. I BOUGHT IT AT THE SUPERMARKET. COMPLETELY PEELED AND SHUCKED
AND WRAPPED AND IT WAS, IT’S
FINE. SO I’M GONNA LET THIS COOK FOR
ABOUT 35 40 MINUTES TOTAL. JEFFREY. I HAVE A
QUESTION FOR YOU. LOOK AT THIS. I LIKE MY CHOWDERS
A LITTLE CREAMIER. WHAT WOULD I
ADD TO IT? THAT WOULD GIVE ME THAT, THAT,
YOU KNOW, THAT WHITE CREAMY
LOOKING MOMENT. ABSOLUTELY. SO THIS IS A
MANHATTAN CHOWDER. WE’VE SUBSTITUTED UH CREAM WITH
TOMATO. SO YOU SIMPLY TAKE OUT THE
TOMATO, PUT THE CREAM IN IT AND BOOM, YOU’RE, YOU’RE AT, YOU’RE AT
YOUR HAPPY PLACE. THAT’S SO HE WANTS A LITTLE CREAM. YOU
KNOW, NO PROBLEM. I LOVE CREAM TOO. BUT, YOU KNOW, THIS IS SUMMER’S
COMING AND, YOU KNOW, WE, WE
WANT OUR ABS TO LOOK, YOU KNOW, KIND OF OK. RIGHT. OH, FOR SURE. AND YOU KNOW WHAT I LOVE ABOUT
THIS, IT SEEMS LIKE ONE OF THOSE
RECIPES THAT YOU CAN FREEZE AND
SAVE FOR LATER. YES. ABSOLUTELY. AND PLUS I SERVE
THIS WITH MY FRIED CHICKPEA
SALAD. SOME TOASTED GARLIC BREAD. IT’S A MEAL, IT’S A SOUP MEAL AND PEOPLE KIND
OF FORGET ABOUT REAL HEARTY SOUPS CAN BE
STILL HEALTHY, GLUTEN-FREE DAIRY FOOD. IF YOU WANT, JUST TAKE THE BUTTER OUT AND YOU
HAVE LIKE EVERYTHING IN HERE
WITH A SALAD. YOU HAVE A PERFECT COMPOSED MEAL
AND BY THE WAY, IT’S SO EASY TO
COOK FOR COMPANY. EASY TO COOK FOR KIDS. EASY TO
COOK FOR ANYBODY. ANYBODY. UM, SO JEFFREY, IS THERE
ANYTHING IN THE KITCHEN THAT YOU
CANNOT LIVE WITHOUT ANYTHING IN THE KITCHEN? I CAN’T
LIVE WITHOUT? PROBABLY, PROBABLY THAT’S A REALLY TOUGH
QUESTION. COME ON. ANYTHING. HE, HE THINKS YOUR ACTUAL
KITCHEN LOOKS GOOD. WELL, AT THE KITCHEN, IT’S
SOMETHING THAT’S REALLY
FUNDAMENTAL. YOU NEED FUNDAMENTAL GOOD
EQUIPMENT. SO I ALWAYS TELL
PEOPLE BUY LESS, SPEND MORE AND YOU’LL SPEND THE
SAME AS YOU GET ALL THOSE OTHER
GADGETS. SO BUY THE BEST. JUST DON’T BUY
A LOT. SO DEFINITELY LIKE CAST IRON,
ANYTHING, THE CRUSADE, ANYTHING DUTCH OVEN ISH WORKS. I LOVE TO HAVE VERY, VERY GOOD
PANS, BUT I DON’T HAVE A TON OF STUFF
BECAUSE WHERE ARE YOU GOING TO
PUT IT ALL? SO, I ALWAYS SAY SPEND MORE, BUY LESS AND YOU’LL SPEND THE
SAME. I THINK THAT’S SUCH A GOOD IDEA
BECAUSE ALSO THERE’S HALF THE
STUFF STAYS IN THE BACK OF THE CABINET
AND YOU NEVER EVEN USE IT. SO, IT’S TRUE. ALL RIGHT. WELL, JEFFREY, HAPPY SUMMER
SENDING YOU SO MUCH LOVE. CAN’T
WAIT TO TRY THAT. JEFFREY. OK. TO GET THIS RECIPE. THANK YOU, JEFFREY. TELL YOUR
GIRLS HI TO GET THIS RECIPE. HEAD TO
DAY.COM/FOOD. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS. BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY’S GONNA THROW
DOWN IN OUR KITCHEN WITH SOME
CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM.
BOBBY. GOOD TO SEE YOU, MAN.
THANK YOU SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S
HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO.
THANKSGIVING IS MY, UM, IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL DO THAT. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF
THINGS YOU LOOK LIKE YOU’RE NOT
GONNA COOK. YOU GOT YOUR HANDS IN YOUR POCKET. YOU WANNA DO
THIS? SO, THE CHICKEN CUTLETS? OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR, EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WILLIE COOKS IN THERE. OK. AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY, OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKING? I THINK I’M DOING GREAT. I DON’T
KNOW. WHAT ARE THEY LAUGHING AT YOUR HANDS? DIRTY? OK. SO YOU WANNA MAKE
SURE IT’S YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES. YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON
TOP. NOW, NOW HERE’S THE THING
THAT I DO. YOU SEE, I LEAVE SOME OF THE CRISPY BITS
UNCOVERED BECAUSE WE WANT THAT GOOD
CONTRAST OF TEXTURE. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL. ON TOP AND THERE WE
GO. LET’S SNEAK IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? YEAH, I MEAN, SEE, HERE’S THE
THING, THE REALLY NICE THING
ABOUT IT IS YOU GET, OBVIOUSLY THE ACIDITY, THE
SWEETNESS OF THE TOMATOES, YOU GET THAT CRISPY CONTRAST,
THE TEXTURE ON THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA IS, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN. YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS, TO ME, THIS IS LIKE
A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO
OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT
IS. SO WHEN DO YOU SEE THAT? IT’S COMING ON? UH NOVEMBER 11TH
DISCOVERY PLUS. UM TOMORROW. YEAH, EXACTLY. OH, YES. VIEWING EVERYWHERE. THERE’LL BE
VIEWING PARTIES ALL OVER THE
PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH. I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. THANK YOU, BOBBY. MAKE THIS RECIPE AT
HOME. GO TO TODAY.COM/FOOD.
THANKS, BOBBY. GREAT TO SEE YOU. WE’RE BACK WITH TODAY. FOOD AND
ONE OF OUR VERY FAVORITE GUESTS.
OUR PAL BOBBY FLAY. I’M SO EXCITED. HE’S AN AWARD WINNING CHEF, THE AUTHOR OF 216
BEST SELLING 216 ABOUT HIS HIT SHOW BEAT BOBBY
FLAY BY THE WAY, NEW EPISODE TONIGHT WHERE TWO
CHEFS GO HEAD TO HEAD IN THE KITCHEN FOR A CHANCE TO FACE OFF
AGAINST THE MASTER HIMSELF. THIS MORNING, BOBBY IS SHARING A FANTASTIC PASTA DISH WITH US.
UH GOOD TO SEE YOU MR FLAY. GOOD TO SEE YOU GUYS. THANKS FOR WAKING UP. WHAT ARE WE COOKING, HONEY? SO WE’RE MAKING UH WE’RE MAKING
A BAKED PASTA. IT’S ONE OF THOSE DISHES THAT I
THINK IS FANTASTIC FOR LIKE A
SUNDAY NIGHT MEAL. IT’S VERY, VERY COMFORTING AND IT’S SOMETHING THAT I CAN
FEED THE WHOLE FAMILY. SO LET’S
GET STARTED. IT’S GONNA BE RIGATONI. IT’S GONNA BE SOME HOT ITALIAN
SAUSAGE AND BROCCOLI RABE AND
SOME TOMATO SAUCE. A LITTLE VODKA SAUCE THERE AS
WELL. SO I’M GONNA START OFF BY
COOKING SOME RIGATONI UH AND SOME SALTED WATER. YOU KNOW, YOU, YOU SEE THIS IN
MANY TIMES IN THE TODAY SHOW
LOTS OF SALT IN YOUR WATER. MAKE SURE IT’S BOILING ABUNDANCE
OF WATER. WE’RE GONNA COOK THE RIGATONI
FOR ABOUT EIGHT OR NINE MINUTES. WHILE, WHILE THAT’S COOKING, WE
GET OUR, GET OUR SAUCE GOING. SO WE HAVE SOME HOT ITALIAN
SAUCES THAT I COOKED OFF A
LITTLE BIT. SOME TOMATO SAUCE. I’VE MADE MY OWN. UM, BUT IF YOU HAVE A GOOD, UH,
A GOOD QUALITY TOMATO SAUCE THAT
YOU LIKE, YOU CAN DEFINITELY USE THAT AS
WELL. AND WE’RE GONNA ADD A LITTLE BIT
OF VODKA. THIS IS THAT, UH, YOU KNOW, ONE
OF THE, ONE OF THE MOST CLASSIC ITALIAN
AMERICAN PASTA DISHES IS PASTA. OUR, OUR VODKA, IT’S BASICALLY A TOMATO
SAUCE WITH A LITTLE BIT OF VODKA
IN IT AND UM A TOUCH OF CREAM. SO IT’S
ALMOST BECOME LIKE A LITTLE BIT
OF A CAKE SAUCE REALLY GOOD. WHAT DOES THE DO TO IT WITH THAT? WHAT DOES THE VODKA
DO TO IT? BOBBY, THE VODKA ACTUALLY HELPS TO
MULTIPLY THE CREAMY TOMATO
SAUCE. SO IT DOESN’T, UM, SO IT DOESN’T
SEPARATE. IT’S, UH, IT’S SORT OF
A BINDER IN A SENSE AND ALSO IT’S LIKE, I MEAN, WHO
DOESN’T WANT TO COOK WITH VODKA? SO, SO BASICALLY YOU’RE MAKING LIKE A
CREAMY TOMATO SAUCE WITH THE,
WITH THE HOT SAUCE. AND THEN, UM, JUST BECAUSE WE
WANT TO MAKE SURE THAT IT’S NICE
AND HEALTHY, I’M GONNA PUT SOME BROCCOLI RUB
IN THERE AS WELL AND, AND THEN WE’RE GONNA TAKE THIS
SAUCE, I’M GONNA POUR IT RIGHT
OVER THE COOKED PASTA. THIS IS SOME RIGATONI THAT I
HAD, YOU KNOW, COOKED AHEAD OF
TIME. SO I’M JUST GONNA, WE’RE GONNA COVER THE UH THE
PASTA IN THE SAUCE AND I’M GONNA ADD SOME FINNA
CHEESE TO IT AND THIS IS ALL GONNA GO INTO A
CASSEROLE DISH AND I LOVE
COOKING THINGS. I, YOU KNOW, I CALL IT OVEN TO
TABLE WHERE YOU, WHERE YOU, YOU
KNOW, YOU CREATE SOMETHING IN THE
KITCHEN, YOU PUT IT IN AN EARTHENWARE OR
SOME SORT OF UH OVEN PROOF DISH
LIKE THIS ONE. SO BOBBY DID, DID YOU COOK THAT
PASTA AL DENTE? BECAUSE IT’S GONNA BE COOKING
LONGER IN THE OVEN? YES, THAT’S ACTUALLY, THAT’S A GREAT POINT. YOU WANNA
COOK IT A LITTLE BIT
UNDERCOOKED. SO MAYBE LIKE THREE QUARTERS OF
THE WAY BECAUSE IT’S GONNA SIT
IN THE SAUCE, IT’S GONNA BAKE IN THE OVEN AT
ABOUT 350 DEGREES AND ON TOP
WE’RE GONNA PUT SOME FRESH, SOME, SOME GRATED MOZZARELLA AND
SOME PARMIGIANO REGIAN CHEESE. AND THEN WE’RE GONNA GO TO THE
OVEN. HEY, BOBBY, HOW DO YOU KEEP IT
FROM STICKING ON THE BOTTOM? OH, IT’S NOT GONNA STICK BECAUSE
WE, YOU KNOW, THERE’S LOTS OF
TOMATO SAUCE IN THERE. IT’S GONNA BE TOTALLY FINE. AND
ACTUALLY IF IT, UM, IF IT GETS A
LITTLE CRUST ON TOP, THAT’S ACTUALLY A GOOD THING.
IT’S LIKE, YOU KNOW, LIKE WHEN
YOU HAVE THE LASAGNA AND THE, AND THE, AND THE EDGES
AND THE CRISPINESS AROUND THE STUFF, WHAT DO YOU ALWAYS
WANT THAT PART OF IT? YOU GET, YOU DEFINITELY GET A
LITTLE BIT OF THIS AS WELL. YOU WANT TO LET THIS BAKE IN THE
OVEN ABOUT 350 DEGREES FOR, I DON’T KNOW, ABOUT 15 TO 20 MINUTES BECAUSE
DON’T FORGET THE PASTA IS
ALREADY COOKED. THE SAUCE IS ALREADY HOT. WE’RE JUST HEATING IT UP AND
THEN AT THE LAST SECOND FOR THE LAST THREE
OR FOUR MINUTES, TURN YOUR OVEN UP TO BROIL AND COOK THE TIME. THIS IS PART OF THE RESCUE BY
THE WAY AND THEN TAKE OUT YOUR UH TAKE OUT YOUR, YOUR PASTA AND
YOU CAN SEE THIS LOOKS GONNA LOOK LIKE, OH MY GOSH, YOU WATCHING THIS AT HOME? MAKE SURE. OH, IT’S DELICIOUS. THINK ABOUT THIS WEEKEND. YEAH. YOU KNOW, YOU JUST TAKE A, TAKE
A LITTLE BIT AND JUST KIND OF PUT IT IN A BOWL. LOOK
AT THAT, NICE AND CHEWY. LOOK AT THAT. I MEAN, AFTER LOOKING AT THAT
BOBBY, IT’S AMAZING THAT ANYBODY
BEATS YOU ON. BEAT BOBBY FLAY. HOW’S IT GOING
OVER THERE? BE BOBBY FLYNN’S GREAT. WE’VE
DONE UH WE’VE DONE CLOSE TO 400 EPISODES
WHICH IS INSANE, BUT I HAVE TO TELL YOU, I’M
HAVING MORE FUN THAN EVER. UM IT’S SO GREAT TO BE ABLE TO
WELCOME, YOU KNOW, YOU KNOW, THE CHEFS ALL OVER THE COUNTRY
TO COME IN AND, AND TAKE ME
DOWN. IT’S ACTUALLY WAY MORE FUN WHEN
I LOSE BECAUSE THE CHEFS ARE SO EXCITED. IT’S
GREAT FOR THEIR COMMUNITY WHEN
THEY WIN. YOU KNOW, THEY USUALLY HAVE LIKE
ALL THESE, THEY HAVE LIKE
VIEWING PARTIES IN THEIR, IN THEIR LOCAL COMMUNITY. IT’S GREAT. BE BOBBY FLAY HAS
BEEN SO MUCH FUN FOR ME. FOR THE LAST I KNOW. DOES, DOES YOUR GIRLFRIEND LIKE
WATCHING IT? YOU GUYS? CARSON ASKED ME IF MY
GIRLFRIEND WAS AWAKE. THE ONLY PERSON AWAKE RIGHT NOW
IN L A IS ME COOKING, BAKED
PASTA FOR YOU. IT’S 550 IN THE MORNING. YEAH. WELL, IF YOU WOULD JUST PULL
THAT SAUSAGE OUT OF THAT DISH, THEN SHE’D HAVE A DISH THAT SHE
COULD EAT IF YOU WERE A LITTLE
MORE THOUGHTFUL. I ACTUALLY, YOU KNOW WHAT? YOU’VE ACTUALLY
DONE ANY RESEARCH BECAUSE CHRIS CHRISTINA DOES NOT EAT MEAT. I KNOW THAT SHE’S ALL GOOD. THERE YOU GO. WE JUST PUT OUR PICTURE OF HER THERE. THEN HE SPILLED HIS GUTS TO
PEOPLE MAGAZINE. NOW, IT’S FAIR
GAME. SHE’S LOVELY, LOVELY, LOVELY LADY. HEY, BOBBY REAL QUICK. WE, WE
LOVED YOUR RESTAURANTS IN NEW
YORK CITY. SO AMAZING OVER THE YEARS. ANYTHING NEW ON THE HORIZON,
ANYTHING WE CAN LOOK FORWARD TO IN NEW YORK CITY. UM, WELL, WE’RE, WE’RE SORT OF IN THE WAIT AND
SEE KIND OF THING RIGHT NOW FOR
NEW YORK BECAUSE, YOU KNOW, I, I’VE ALWAYS HAD
RESTAURANTS IN NEW YORK MY
ENTIRE ADULT LIFE AND, UH YOU KNOW, WE’RE JUST
GONNA SEE WHAT HAPPENS. YOU
KNOW, I JUST OPENED THE MAFIA IN LAS VEGAS ABOUT FIVE OR SIX
MONTHS AGO. THAT’S GOING REALLY
WELL. AND, UH, LISTEN, YOU KNOW, NEW
YORK HAS MY HEART. SO AT SOME
POINT WE’LL BE BACK THERE. THANKS. THANK YOU THE ONE AND ONLY BOBBY FLAY FOR
DECADES, WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN, A COLLECTION OF DISHES INSPIRED BY
MEALS WITH HIS DAUGHTER, BOBBY.
GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER. YES, SHE, SHE DOES. SO SUNDAYS
WITH SOPHIE. SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. THE IDEA IS THAT IT’S, YOU KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY, I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK,
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS. POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE AND
PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA, BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE, THIS IS
LIKE BREAKFAST OR BRUNCH OR
LIKE, IT COULD DEFINITELY BE LIKE A
LATE NIGHT. LISTEN, I, I, THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH, YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR, SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I
CAN DO THAT. EXACTLY. LOOK AT ME WHISKEY AND
THEN SOME OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER. THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO POACH AN EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH AL POACHES EGGS WITH HIS EYE
CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT,
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET THOSE POACH,
THEY POACH FOR, YOU KNOW, JUST
LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT,
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE. NO PROBLEM. OK, WE HAVE SOME TOAST OVER HERE.
OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK, MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THERE’S SOME SALT AND PEPPER
AND THIS IS ONE OF THE THINGS THAT PEOPLE FORGET
WHEN THEY’RE MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS THAT YOU NEVER DO THAT. EXACTLY.
OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE. CAN I JUST ROAST THIS IN THE OVEN OR THE TO PUT IT IN THE OVEN, YOU CAN PUT
IT UNDER THE BROILER OR YOU CAN
JUST PUT IT IN A TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT,
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM, OK, SO WE HAVE UH SOME, A GARLIC CLOVE AND I JUST RUB
THE GARLIC CLOVE A LITTLE BIT ON
THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL, A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW, THIS IS A GOOD THING. THIS IS WHERE THIS IS WHERE ALL
THE FLAVOR COMES IN. OK. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME LIKE YOU JUST
TAKE THE INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND
YOU MAKE DISHES AND, AND THAT’S, THIS WAS ONE OF THEM. OK. WELL,
THAT LOOKS. SHOULD I HAVE A
BITE? I WORRIED ABOUT THOSE OTHER. YOU GOT IT. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO, GO, GO. THAT’S A GIF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH IT AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES TODAY.COM/ BOBBY FLAY IS HERE WITH AN EASY
MEAL TO MAKE THE ENTIRE FAMILY
HAPPY. HE’S ALSO OUT WITH A NEW SHOW.
IT’S CALLED BOBBY’S TRIPLE
THREAT. IT’S WHERE HE CHALLENGES SOME
REALLY TALENTED CHEFS TO GO UP
AGAINST HIS HAND PICKED CULINARY. HE ALSO HAS A BRAND NEW COOKBOOK
OUT. IT’S CALLED SUNDAYS WITH
SOPHIE THAT HE WROTE WITH THE HELP OF
HIS LITTLE DOG. BOBBY. ALWAYS GOOD TO HAVE. IT’S
NOT REALLY FAIR TO CALL SOPHIE
LITTLE. SHE’S 26. YEAH. YEAH. BUT SHE’LL BE, SHE’LL BE CALLING
YOU AFTER THIS. YES, SOPHIE. UM, WHAT WAS THE IMPETUS BEHIND
THE COOKBOOK? WELL, YOU KNOW, I, I DID ALL
THESE RECIPES BECAUSE DURING
QUARANTINE, LIKE EVERYBODY ELSE, I WAS
COOKING THREE OR FOUR MEALS A
DAY AT HOME AND, AND FINALLY I ACTUALLY
DECIDED TO WRITE THEM DOWN. BUT, BUT THE GREAT THING ABOUT IT IS
I WAS BASICALLY UTILIZING ALL THE
THINGS AT MY FINGERTIPS. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE. IT’S REALLY A, YOU KNOW, SOPHIE,
IT’S SUNDAYS WITH SOPHIE, BUT SOPHIE IS BASICALLY STANDING
IN FOR EVERYBODY. IT, THEY’RE, THEY’RE FAMILY
MEALS. SO WE’RE MAKING. SO TODAY WE’RE MAKING A CREAMY
RIGATONI. WE HAVE SOME SPICY
SAUSAGE IN THERE AS WELL. SOME ROASTED EGGPLANT. SO IT’S,
IT’S, IT’S HELPFUL. IT’S SPICY. IT’S, IT’S GOT BIG FLAVORS AND
IT’S EASY TO MAKE. SO THEY TEND TO BE AFRAID OF
EGGPLANT. THEY DO TEND TO BE,
UH, AFRAID OF EGGPLANT. BUT IT’S ACTUALLY, THIS IS
ACTUALLY A VERY QUICK AND EASY
WAY TO COOK IT. AL JUST TAKE A LITTLE BIT OF
OLIVE OIL OVER SOME DICED
EGGPLANT. I PUT A LITTLE SALT AND PEPPER
AND YOU PUT IT PEEL IT. NO, YOU DON’T HAVE TO PEEL IT
AND I PUT IT IN THE OVEN FOR, FOR ABOUT 30 MINUTES AND IT
ROASTS AND IT GETS REALLY NICE
AND SOFTY. YOU CAN RESERVE IT. OK, THEN WE HAVE SOME SPICY SAUSAGE
THAT I SAUTE AND, UH, YOU KNOW, GET NICE AND
BROWN, TRY TO GET A LITTLE COLOR
ON THE OUTSIDE, MAKE SURE IT’S COOKED ALL THE
WAY THROUGH. AND THEN YOU HAVE THESE SORT OF
JUICES IN THE BOTTOM AND THEN, BECAUSE, YOU KNOW, IT’S THE FALL III I WANNA MAKE
IT SORT OF A LITTLE BIT HEADY. SO I’M GONNA ADD A LITTLE RED
WINE TO START. WHAT KIND OF WINE
DO YOU USE? UM, I USE, UH, A GOOD TABLE
WINE. IT COULD BE A PEUT NOIR OR CABERNET. IT DOESN’T REALLY
MATTER. AND THEN, YOU KNOW, SOMETHING
THAT YOU, THAT YOU WANT TO JUST STAND BY, YOU HAVE A WHITE
DRESS ON AND THEN, AND THEN, AND
THEN SOME TOMATO SAUCE AND THEN WE, YOU LET THE TOMATO
SAUCE AND THE, UM, AND THE RED
WINE COOK TOGETHER, PICKS UP ALL THAT FLAVOR TO YOUR HOMEMADE TOMATO SAUCE.
UH, THREE INGREDIENTS ONIONS, GARLIC
TOMATOES AND, AND IT TASTE THEM IF
THEY’RE A LITTLE ACIDIC. I, I PUT A PINCH OF SUGAR. I
KNOW THAT’S CONTROVERSIAL. BUT LIKE, LET’S MAKE, LET’S, YOU
KNOW. EXACTLY. RIGHT. DO YOU BREAK,
BREAK THEM UP IN A BLENDER OR DO
YOU? I CRUSH THEM WITH LIKE A POTATO
MASH AND COOK. YOU CAN, I DEFINITELY USE CANED.
ABSOLUTELY. CANNED TOMATOES ARE
GOOD. SO WE HAVE OUR ROASTED EGGPLANT.
WE PUT IN HERE WITH THE, WITH
THE, UH WITH THE, AND THE TOMATOES AND THEN WE
HAVE SOME RIGATONI. IT DOESN’T
HAVE TO BE RIGATONI. I LIKE RIGATONI BECAUSE IT HAS A
LITTLE BITE TO IT, YOU KNOW,
AND, AND, AND ALSO THE, THE HOLES RUNNING THROUGH IT
ACTUALLY PICK UP SOME OF THE
SAUCE. THEN WE’RE GONNA ADD A LITTLE UH
CREME FRESH TO THIS SO WE CAN MAKE IT CREAMY. DON’T
GET THAT ON YOUR BEAUTIFUL BACK. OK? AND THEN SOME PARMIGIANO
REGGIANO CHEESE. OH, MAN. ARE YOU KIDDING? SOME BASIL? I’M HERE, I’M HERE. I’M
HERE FOR A FRESH OREGANO. COMFORT YOU GUYS. YOU’RE LIKE, OH, LE
LET THEM COOK. WE’RE GONNA GO
EAT. THAT’S IT. WE’RE LIKE, THAT’S ENOUGH.
BOBBY. YOU GUYS HAVE LIKE A FOUR COURSE
MEAL EVERY SINGLE DAY ON THE SHOW. IT’S THE GREATEST PLACE
YOU CAN EAT NOW, BOBBY. BUT YOU WERE ONE OF THE FIRST
PEOPLE IN THE LAST HOUR WHO ACTUALLY MADE BREAKFAST
FOR US ON DURING A BREAKFAST, A BREAKFAST IS VERY IMPORTANT IN
THE MORNING. BUT LOOK, IT’S SO IT WAS PRETTY
SIMPLE TO MAKE AND THIS IS
AMAZING. THANK YOU VERY MUCH. AND AGAIN, YOU KNOW, I HAD SOME,
I HAD SOME INGREDIENTS AND
THAT’S, THAT’S WHAT I CAME UP WITH. AND SO, AND SO, UM, YOU KNOW,
THE BOOK IS REALLY ABOUT SIMPLE
INGREDIENTS AND IT GETS THE FAMILY AROUND
THE TABLE. AND SO WE HAVE THE
MOST IMPORTANT THING. THE MOST IMPORTANT. COULD YOU MAKE LIKE A DOUBLE
BATCH OF THE SAUCE AND THE
SAUSAGE AND THEN FREEZE IT? ABSOLUTELY. YOU CAN, YOU CAN
DEFINITELY FREEZE THE SAUCE FOR
SURE. AND THEN, AND THEN WHEN YOU, YOU
KNOW, WHEN YOU WANT TO USE IT,
YOU KNOW, A COUPLE OF WEEKS LATER OR
WHATEVER, YOU KNOW, THAW IT OUT. BUT THIS IS ALSO A GREAT FAMILY
STYLE BIG BOWL OF THIS FOR
SUNDAY DINNER. MAKE IT THE WHOLE FAMILY WILL LOVE THIS. WE’RE BACK WITH TODAY, FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. THAT’S RIGHT. HE’S GOT A NEW
BOOK OUT NEXT WEEK CALLED BEAT
BOBBY FLAY. CONQUER THE KITCHEN WITH 100
PLUS BATTLE TESTED RECIPES. AND THIS MORNING, BOBBY’S TEACHING US HOW TO WIN
IN THE KITCHEN WITH ONE OF HIS ALL TIME
FAVORITE DISHES. BOBBY JUST WHEN YOU THINK, YOU
KNOW EVERYTHING ABOUT CHILI? YOU’RE GOING TO DO SOMETHING. IS
IT A SECRET INGREDIENT? IS IT LIKE, ARE YOU GONNA ADD
SOME COFFEE GRINDS TO IT OR ARE
YOU GONNA, WHAT ARE YOU DOING? YOU’RE JUST TAKING THE MEAT OUT?
YOU’RE ROBBING US. WELL, I, I IT IS A VEGETARIAN
DISH BUT CARSON, YOU HAVE TO
UNDERSTAND. FIRST OF ALL, ON BEEF, BOBBY FLAY, I DON’T GET TO
DECIDE WHAT THE SIGNATURE DISH
THAT WE’RE COOKING IS. IT’S THE OTHER CHEFS. SO I GOT CHALLENGED TO VEGETABLE
CHILI AND ALSO MY GIRLFRIEND
DOESN’T EAT MEAT. SO YOU KNOW, I GOT TO ADJUST. HOW DO YOU MAKE IT GOOD, MAN. WELL, I’M GONNA TELL YOU
RIGHT NOW. SO COME ON OVER. SO UM I’M GONNA START BY MAKING THE
BASE OF THE CHILI. I ALWAYS SAY EVERYTHING GOOD
STARTS WITH ONIONS AND GARLIC. SO I’M GONNA START WITH SOME
ONIONS AND GARLIC AND THEN SOME
TOMATOES AS WELL. AND OF COURSE YOU NEED TO BRING
SOME SPICES INTO THE GAME. SO MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO THERE. YOU BROUGHT IT UP. SHE’S GONNA RENAME
NAMELESS FOR NOW. BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. BOBBY. IT’S 2021. HOW DID YOU
GUYS MEET? ANYWAY? SO THEN YOU ADD, THEN YOU ADD A
DARK BEER TO THE UH TO THE
CHILI, WHICH IS ONE OF THOSE SECRET
INGREDIENTS TO IT, RIGHT? AND THEN THIS BECOMES THE BASE
OF IT. NOW, CARSON WAS ASKING LIKE, YOU
KNOW, YOU ROB US IN THE MEAT, BUT YOU CAN USE THINGS THAT ARE
VEG THAT ARE VEGETABLES THAT ACTUALLY GIVE US
THE UH THE TEXTURE. SO WE’RE GOING TO, WE’RE GOING TO CAR I WILL NOT ADD VERY, VERY IMPORTANT VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WENT OFF THE WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY TO? THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY, THEY HAVE THAT SORT OF
MEATY TEXTURE. WE’RE GONNA ADD THAT TO THE, TO
THE CHILI AS WELL AND WE’RE GONNA LET THIS COOK
FOR A LITTLE WHILE. AND THEN BASICALLY WHAT HAPPENS
IS YOU HAVE THE BASE OF THE CHILI AND IT LOOKS AND
FEELS LIKE CHILI. IT TASTES LIKE CHILI, BUT IT’S
COMPLETELY MEATLESS. AND, AND THEN THE THING I LOVE
ABOUT CHILI IS THAT IT BECOMES LIKE THIS CANVAS FOR
ALL THESE LIKE REALLY COOL GARNISH THAT YOU CAN
PUT ON TOP, WHICH IS REALLY THE KEY, RIGHT? SO WE HAVE SOME YOGURT THAT UH HAS A LITTLE BIT OF UH
UH CITO PEPPERS IN IT AND SOME LIME
JUICE. WE WANT THAT NICE COOLING EFFECT
AND I HAVE SOME AVOCADOS IN HERE WITH SOME UH WITH SOME
DICED RED ONIONS AND SOME
CHILIES. YOU WANNA PUT SOME AVOCADO ON
TOP. IT’S ALMOST LIKE UH THE CHILI
BECOMES A VEHICLE FOR ALL THESE COOL THINGS THAT YOU
WANT TO EAT. A LITTLE, A FEW TORTILLA CHIPS
WITH SOME CRUNCH. YOU GOTTA MAKE SURE YOU HAVE
THAT CRUNCH. GOING BOBBY. THE CHILI TAKE LESS TIME BECAUSE IT’S MEAT
BASED, I MEAN, VEGETABLE BASED
THAN A MEAT BASED ONE WOULD, IT DOES AL BECAUSE, YOU KNOW, IF YOU’RE COOKING SOMETHING LIKE
EGGPLANT OR PORTOBELLO
MUSHROOMS, IT’S GOING TO, UH, IT’S GONNA
COOK A LOT QUICKER. YOU JUST WANNA MAKE SURE THAT
THE MUSHROOM, THEN THE EGGPLANT COOK ALL THE
WAY THROUGH BECAUSE THEN IT ABSORBS ALL THE FLAVOR FROM THE
BASE OF THE CHILI ITSELF. YOU WANT TO COOK AT THAT DARK
BEER, YOU WANT TO GET SOME OF
THAT EARTHINESS AS WELL. AND UH AND THEN YOU KNOW, YOU,
YOU JUST, YOU, YOU START TO GARNISH IT A LITTLE
BIT OF LIME ZEST ON TOP. SO YOU HAVE SOME ACIDITY, YOU
HAVE SOME SPICINESS, YOU HAVE A
LITTLE SWEETNESS, ALL THE GOOD THINGS AND IT’S A
UH IT’S A VERY WARMING DISH. I HAVE TO SAY LIKE WHEN I FIRST
SAID, WHEN I FIRST HEARD THAT I HAD TO
MAKE VEGETABLE CHILI ON BEEF. BOBBY FLAY. I WAS KIND OF BUMMED
OUT BECAUSE YOU KNOW, I AM, I AM
A MEAT EATER AND UM BUT I HAVE TO SAY LIKE
THE EGGPLANT AND THE MUSHROOMS DO A GREAT JOB
OF SUBSTITUTING IT. AND OF COURSE, IT’S A LITTLE BIT
HEALTHIER. I MEAN, PEOPLE ARE EATING A LOT
MORE VEGETABLES I WAS GONNA SAY IS PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT.
NOW, BOBBY, IT’S UNBELIEVABLE. YOU KNOW, AS A CHEF, WE CONSTANTLY HAVE TO ADJUST TO
UH TO THE TRENDS OF THE WAY
PEOPLE ARE EATING. AND I WILL SAY ONE THING PEOPLE ARE
EATING HEALTHIER AND HEALTHIER AND I DON’T THINK THAT’S EVER
GONNA GO IN REVERSE. I THINK IT’S ONLY GONNA KEEP
GOING IN THAT DIRECTION. SO WE HAVE TO REALLY GET VERY
COMFORTABLE WITH COOKING
VEGETABLE IN LOTS OF DIFFERENT WAYS. WHAT DID
YOUR GIRLFRIEND SAY WHEN SHE
TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING
TO HELP YOU HERE, TRYING TO HELP A BROTHER OUT. WHAT, WHAT DID SHE SAY? UM, YOU KNOW WHAT, I HAVEN’T MADE
THIS FOR HER YET TO BE PERFECTLY
HONEST. BUT, YOU KNOW, IT’S, IT’S ON THE
DOCK. WELL, IT’S, IT’S BEEN, IT’S BEEN
THE SUMMER NOW NOW, YOU KNOW, IT’S GETTING A LITTLE BIT DONE. IS SHE THERE RIGHT NOW? YOU GIVE, NO, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. SO, DOES SHE HAVE A KEY TO THE
ELEVATOR? WHAT ELSE IS IN YOUR BOOK? WE
HAVE A COUPLE OF SECONDS. WHAT OTHER KIND OF RECIPES ARE
THEY ALL VEGETARIAN? YOU KNOW, THERE’S ALL KINDS OF
THINGS FROM LIKE PERI PERI CHICKEN TO SHRIMP AND
GRITS. UM, THERE’S SOME GREAT DESSERTS,
LIKE A SPICED CHOCOLATE PUDDING. UM, EGGPLANT ROLL, LATINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC
HOMESTYLE DISHES. AND THEN THERE’S A COUPLE OF
THINGS IN THAT ARE A LITTLE BIT
FANCIER, BUT IT’S A, YOU KNOW, IF, IF YOU’RE
A FAN OF THE SHOW, I MEAN, UH, AL’S BEEN ON THE SHOW A COUPLE OF TIMES. UM, IT’S SUCH A FUN SHOW AND,
UM, WE, WE, WE’VE SHOT OVER 500
EPISODES AND THEY’RE NOT ALL IN THIS BOOK.
THIS IS VOLUME ONE. SO IT’S A GREAT SHOW. IT’S A GREAT
BOOK. THANK YOU, BOBBY. GOOD
LUCK WITH YOU GUYS. IS THERE ONE QUESTION THAT
EVERYBODY ASKS THAT YOU’RE TIRED
OF NEVER TRUST A SKINNY CHEF IF I
HAVE TO HEAR THAT. I MEAN, MY ENTIRE LIFE, FIRST
THING OUT OF PEOPLE’S MOUTH IS HOW DO YOU STAY LIKE THAT AND
EAT ALL THAT PASTA? I’M LIKE, I
DON’T EAT ALL THE PASTA. I EAT A COUPLE BITES OF PASTA. I
DON’T EAT ALL OF IT. HEY, EVERYBODY. I’M AL ROKER.
WELCOME TO COLD CUTS. IT’S WHERE WE PILE ON THE MEATS,
CHEESE TOPPINGS WHILE WE PILE ON
THE QUESTIONS. TODAY’S GUEST IS ONE OF MY FAVES. I HAVE KNOWN
HER SINCE SHE WAS ABOUT THREE
YEARS OLD. OH GOD, GIADA DE LA RENTA. YOU KNOW HER
FROM THE FOOD NETWORK. YOU’VE SEEN HER ON THE TODAY
SHOW? SHE’S A PRODUCER. SHE’S A
DIRECTOR. SHE’S A YES, YOU ARE. I’M JUST GO WITH
IT. YOU DO IT ALL. UH SHE’S A
BUSINESSWOMAN AND MOST
IMPORTANTLY, SHE’S A MOM AND SHE IS A VERY NICE LADY AND
HAS ALWAYS BEEN, I’M A NICE
LADY. FIRST OF ALL, HOW’S YOUR, HOW’S
YOUR DAY GOING? RED EYED AND BUSHY TAILED? READY TO
DO SOME EATING AND MAKING, I
GUESS SANDWICHES, BREAD WHEN YOU’RE MAKING A
SANDWICH. I LIKE ALL BREAD, ALL
BREAD. I LOVE BREAD, ALL BREAD. WE
HAVE, WE HAVE DIFFERENT KINDS
HERE. I KNOW. I MEAN, MY FAVORITES ARE A FOCACCIA AND A RUSTIC. RIGHT. BUT I WILL TELL YOU THAT MY
FAVORITE SANDWICHES BELONG ON A
LITTLE FACAL LIKE THIS. A LITTLE FFF. I DIDN’T KNOW THAT’S WHAT THAT
WAS CALLED. YEAH. SO IT’S A KIND
OF A MIX. IT’S ITALIAN, BUT IT’S ALSO
FRENCH. THE FRENCH MAKE THEIR
SANDWICHES ON BREAD LIKE THIS. THERE’S NOT A LOT OF DOUGH, A
LOT OF CRUST, WHICH IS MY
FAVORITE. IN FACT, WHEN I GET BREAD A LOT
OF TIMES, EAT ALL THE CRUST AND
LEAVE THE INSIDE. THAT’S NOT EASY. SO, THIS MORNING I HAD A LITTLE
TOAST AND I ATE ALL OF THE CRUST ON THE OUTSIDE OF THE
TOAST AND I LEFT THE INSIDE. SO ANYWAY, I LIKE IT BECAUSE
IT’S NOT VERY DOUGHY. SO I THINK IT’S PERFECT FOR
SANDWICHES. WOW. WELL, SEE,
SOMETHING I DID NOT KNOW. HERE’S SOMETHING ELSE. I DID NOT
KNOW. I DID NOT KNOW THAT YOU WERE
ACTUALLY BORN IN ITALY. A LOT OF
PEOPLE DON’T KNOW THAT. I DON’T KNOW WHY. I KEEP SAYING THAT I’M BORN IN ROME. I MOVED TO THE STATES WHEN I WAS
EIGHT BECAUSE I DON’T HAVE AN
ACCENT. I THINK THAT IT DOESN’T STICK.
HOW DID YOU END UP WITHOUT AN
ACCENT? BECAUSE A LOT OF PEOPLE I KNOW
WHO STARTED IN A FOREIGN COUNTRY AND HOW OLD WERE THEY? WELL, I KNOW
SOME FOLKS WHO ARE FAIRLY YOUNG.
I WAS, I WAS EIGHT AND I LOST IT. I LOST ALL THE, WELL, BECAUSE WHEN YOU GO TO
GRADE SCHOOL, GRAMMAR SCHOOL IN THE STATES YOU
END UP ASSIMILATING. AND SO, NO, BUT MY PARENTS STILL
HAVE AN ACCENT. EVERYBODY ELSE
WHO CAME HERE, I THINK THE, THE CUT OFF AGE IS
LIKE 18 TO 20. IF YOU COME HERE
BETWEEN ANYTIME AFTER 18 OR 20 YEARS
OLD, THE ACCENT STICKS. BUT ANYTHING BEFORE THEY SAY YOU
CAN GET RID OF IT, I’VE DONE A REALLY GOOD JOB. YOU
HAVE A FAKE IN THAT. I’M
AMERICAN. NO. NO, I JUST KIDDING. WE SEE YOU AS AMERICAN BECAUSE
YOU, I MEAN, IT SEEMS LIKE EVER SINCE THE
FOOD NETWORK HAS BEEN ON YOU HAVE BEEN PART OF THE
FOOD NETWORK. WELL, NOT THAT LONG. I KNOW, BUT
I’M NOT AS OLD AS SOME OF THEM.
NO, BUT YOU ARE. I’VE BEEN THERE A LONG TIME NOW. IT’S PROBABLY, IT IS LIKE A STAPLE. YEAH, IT’S
LIKE, WHAT, 16 SOMETHING YEARS DOES THAT, DOES THAT SEEM
STRANGE TO YOU THAT IT’S BEEN 16
YEARS? YES. AND WHEN I LOOK AT IT’S BEEN MORE THAN FOOTAGE FROM
THEN TO NOW. I’M LIKE, OH, WOW, DID YOU
APPRECIATE JUST WHAT YOU HAD
ACHIEVED THAT EARLY ON? THERE WAS NO ROAD MAP AT THAT
TIME. THIS IS ALL AS YOU KNOW. WELL, THE LOVE OF FOOD IS AND
COOKING IN THIS WAY IS A WHOLE
NEW ADVENTURE, RIGHT? IT DIDN’T EXIST BEFORE. YOU KNOW, PEOPLE WHO DID
WHAT I DID FOR A LIVING, THEY SORT OF WERE IN KITCHENS.
NOBODY REALLY SAW THEM RIGHT
TODAY. LOOK AT, WE’RE MAKING SANDWICHES
WITH LIKE INGREDIENTS THAT
DIDN’T EXIST. WHEN I MOVED TO THE STATES.
THERE WAS NO MORTADELLA. THERE WAS NO GOOD PROSCIUTTO,
THERE WAS NO GOOD SALAMI PANETTA DIDN’T EXIST. MY PARENTS WERE
IMPORTING THE STUFF. NOWADAYS YOU FIND A PLETHORA,
YOU FIND, YOU FIND ALL USE WORDS LIKE PLETHORA AND LOVELY
PARMIGIANO THAT DIDN’T EXIST
EITHER. SO WE’VE COME A LONG WAY FOR THE
LONGEST TIME. I ALWAYS THOUGHT
PARMESAN CHEESE WAS IN THAT GREEN CAN THAT YOU SHOULD BECAUSE FOR THE LONGEST TIME THAT WAS
PARMESAN CHEESE UNTIL THEY FINALLY STARTED
IMPORTING IT BECAUSE PEOPLE
LOVED ITALIAN FOOD. AND I THINK, I THINK ITALIAN FOOD IS ONE OF
THOSE CUISINES THAT I DON’T
THINK PEOPLE ASSOCIATE. I THINK THEY THINK IT’S AMERICAN
FOOD. WELL, LET ME ASK YOU IF YOU
WEREN’T DOING ITALIAN FOOD, WHICH YOU ARE THE MASTER OF WHAT
CUISINE WOULD YOU BE MOST DRAWN TO? UH ASIAN? REALLY? WELL, ESPECIALLY JAPANESE
BECAUSE I FIND THAT IT’S, IT’S
VERY PRETTY. I LIKE THINGS THAT ARE PRETTY.
THEY COME IN PRETTY PACKAGES. THEY’RE DAINTY, THEY’RE DELICATE
AND I THINK THAT, UM, IT’S LIKE EATING A LITTLE JEWEL,
LIKE WHEN YOU EAT A PIECE OF
SUSHI, IT’S LIKE EATING A JEWEL, RIGHT? I MEAN, THINK ABOUT THE WAY IT’S WRAPPED
THE WAY IT’S CUT ALL THE LITTLE SPECKS OF
DIFFERENT COLORS AND, YEAH, IT’S, IT’S STUNNING. AND
SO TO ME THAT WOULD BE WHAT I
WOULD BE DOING. I THOUGHT YOU WERE GONNA ASK ME
A DIFFERENT QUESTION. BUT YES,
SEE, YOU NEVER KNOW. NO, I THOUGHT YOU WERE GONNA ASK ME
WHAT I WOULD DO IF I WASN’T COOKING AND THEN I
REALIZED IT’S NOT WHAT HE’S
ASKING. WHAT WOULD YOU BE DOING IF YOU
WEREN’T COOKING SOMETHING WITH A LOT OF
ADRENALINE? LIKE BE A SPY OR BE A RACE CAR DRIVER? NO, LET’S WAIT, WAIT, WAIT, LET’S GO
BACK TO THE F YOU WANTED TO. YOU WANNA BE A
SPY? I THINK IT’S COOL. YOU KNOW
WHAT? I LIVING ON THE EDGE KNOWING ALL
THESE SECRETS AND THE ADRENALINE RUSH OF IT ALL.
IT’S PRETTY COOL. I COULD, I COULD SEE YOU AS A COME ON. I COULD, YOU’VE GOT THAT KIND OF
BORIS AND NATASHA THING. I COULD BE YOUR BORIS TO YOUR
NATASHA. SO I WOULD SAY THAT IT’S MOSTLY
MY FAMILY MOSTLY. I MEAN, OBVIOUSLY GROWING UP, I
WATCHED THE GALLEY THING. GOME JULIA CHILD, ALL OF THOSE
PEOPLE. BUT I THINK THAT MY AUNT IS ONE
OF THE BIGGEST INFLUENCES IN MY
LIFE. MY GRANDFATHER TOO, BUT I ONLY
SPENT X AMOUNT OF TIME WITH HIM
WHERE MY AUNT, I’VE SPENT A LOT MORE TIME IN
THE COOK IN THE KITCHEN, COOKING WITH HER AND TRAVELING
AND EXPLORING NEW FOODS AND
COMING UP WITH RECIPES ON THE SPOT IN
THESE EXOTIC PLACES. AND SO I THINK SHE’S SORT OF MY, YOU KNOW, SHE NEVER HAD ANY
CHILDREN. SHE IS WORKED AND MAKE MOVIES
HER WHOLE LIFE. SHE STARTED WHEN
SHE WAS 18 AND SHE’S MADE A, YOU KNOW, SHE’S BECOME UBER SUCCESSFUL AT
IT AND I FEEL LIKE SHE’S SORT OF
THE PERSON I LOOK UP TO AND THE ONE THAT I GOT THE MOST
INSPIRATION BECAUSE SHE LOVES
FOOD AS MUCH AS I DO. WELL, YOU KNOW, IT’S INTERESTING YOU SAY THAT I
THINK BECAUSE THERE’S A WHOLE
GENERATION THAT YOU ARE THE MOST FAMOUS DE LAURENTIS IN AMERICA. I’M
SERIOUS. YOU CAN’T SAY THAT TOO MUCH. WELL, THE REST OF THE
DEAL, NOT LIKE THAT, I TRY TO KEEP IT ALL IN PERSPECTIVE. I’M TELLING YOU FOR A WIDE SWATH
OF THIS COUNTRY, YOU ARE THE MOST FAMOUS DEALER. BUT FOR THOSE OF US OF A CERTAIN
AGE AND IN A KNOWLEDGE OF, OF THIS
BUSINESS, YOUR FAMILY IS A BIG
HOLLYWOOD DYNASTY. YES. WAS THERE EVER A POINT WHERE YOU
THOUGHT OF GOING INTO THE FAMILY BUSINESS
AS OPPOSED TO, YOU KNOW, FORGING YOUR OWN, YOUR
OWN PATHWAY? I DID GO INTO THE FAMILY
BUSINESS BEFORE I DID THIS. SO IT’S, IT’S A RITE OF PASSAGE
FOR IN MY FAMILY AND EVERYBODY DOES SOME KIND OF JOB IN THE
FAMILY BUSINESS BEFORE I WENT TO
COLLEGE. BECAUSE FOR MY FAMILY COLLEGE,
YOU KNOW, IN EUROPE, AT LEAST IN
THE OLD DAYS, NOT ANYMORE. COLLEGE WAS, YOU KNOW, IT WASN’T ICING ON THE
CAKE. IT WAS NOT NECESSARY, ESPECIALLY
IF YOU HAD A FAMILY BUSINESS, YOU JUST WENT STRAIGHT INTO THE
FAMILY BUSINESS. AND SO ME BEING A FEMALE, YOU KNOW, MY FAMILY IS LIKE, WHY
DON’T YOU JUST WORK ON A MOVIE? FIGURE OUT WHAT PART OF A MOVIE?
WHAT, WHAT, WHAT ROLE YOU WANNA PLAY? IT DOESN’T, NOT NECESSARILY WHEN
I SAY ROLE, I DON’T MEAN ACTING
SO MUCH AS WHATEVER, WARDROBE PROPS, WHATEVER IT
MIGHT BE PRODUCING, WHATEVER. SO I DID A COUPLE OF DIFFERENT
JOBS ON A COUPLE OF DIFFERENT
MOVIES. I EVEN DID A LITTLE, A LITTLE
ACTING AND I REALIZED I REALLY
LIKE IT. I REALLY LOVE TO COOK. I KNOW THAT DOESN’T, THAT
DOESN’T SOUND REALISTIC AT THE
TIME BECAUSE IT WERE MOSTLY MEN IN
KITCHENS. RIGHT? AND IT WAS SORT OF MANUAL LABOR
AND MY FAMILY WAS LIKE, YOU’RE
LITTLE, YOU’RE NOT STRONG. THE HELL ARE YOU GONNA DO?
THEY’RE GONNA EAT YOU ALIVE. BUT THAT’S WHAT I LIKE TO DO. SO
IF I CAN’T DO THAT, THEN I FIND SOMETHING ELSE TO DO. I
DIDN’T LIKE MOVIE BUSINESS, BUT
I DID DO IT AND I REALIZED I WAS NOT A GOOD
ACTRESS AND I DIDN’T ENJOY THE HOURS AND
I DIDN’T ENJOY MOVING LOCATIONS
ALL THE TIME. AND YOU WOULD THINK THAT I WOULDN’T
LIKE TO TRAVEL AND THAT’S ALL I
DO THESE DAYS. AND NOW ALL I DO IS STAND IN
FRONT OF A CAMERA. ALL THE
THINGS I DIDN’T LIKE I WANTED TO
DO IN FOOD BECAUSE I THOUGHT THAT I
COULD BE ARTISTIC BUT BE BEHIND
SORT OF, I DIDN’T END UP DOING, ENDED A
FULL CIRCLE RIGHT BACK WHERE I
DIDN’T WANT TO BE. BUT, BUT IN A DIFFERENT, YES. BUT WITH, WITH ALL OF THESE
THINGS AND THESE THINGS MAKE ME
FEEL VERY COMFORTABLE. SO, IN THIS VEIN, I’M VERY
COMFORTABLE AND ON CAMERA. YES. BUT I HAVE THIS BETWEEN ME
AND THE CAMERA. THERE’S ALL OF
THIS. MY CO STARS ARE SO COLORFUL AND
QUITE DELIGHTFUL. AND IN A MOMENT OF PANIC, I CAN
JUST PUT SOMETHING IN MY MOUTH. FOOD IN MY MOUTH. SORRY, I DIDN’T COMPLETE THE
SENTENCE OR THE THOUGHT VERY
WELL. BUT I MEANT ANY OF THESE PIECES
OF FOOD. WHAT’S YOUR FAVORITE MEAT? IS THIS MORTADELLA NOT BOLOGNA BUT MORTADELLA WHEN
I WAS A KID AND I WOULD SHOW UP
WITH THIS. EVERYBODY THOUGHT IT WAS
BOLOGNA. HAVE YOU EVER HAD JUST
STRAIGHT MO MORTADELLA? I, YOU SHOULD TRY. IT’S THE FIRST THING I HAVE WHEN
I LAND IN ROME. THAT ON WHITE PIZZA. NOW, WHAT
ARE THE WHITE SPECS FAT? THERE YOU GO. SO USUALLY IT’S
SEASONED WITH BLACK PEPPER AND
PISTACHIOS. IT’S QUITE DELICIOUS. YEAH, WE’RE GONNA DO A LITTLE BIT OF
PESTO. PESTO IS SORT OF LIKE MY
MAYO. OH, THAT’S INTERESTING. WELL, IT’S A FAT, IT’S A FAT. YEAH. YEAH. IT’S A TANGY FAT HERE. I’M GONNA
GIVE YOU SOME AND THEN I PUT A LITTLE
MORTADELLA ON TOP. I’M A PRETTY SIMPLISTIC PERSON
WHEN IT COMES TO SANDWICHES. AND YOU HAVE TO REMEMBER THAT
ITALIANS DON’T EAT A TON OF
SANDWICHES. WE EAT PANINI, BUT THEY’RE
USUALLY NOT EVEN A LUNCH ITEM.
THEY’RE SORT OF A SNACK. YEAH. OK. SO THEN I PUT A PIECE OF
FRESH MOZZARELLA AND WE HAVE, I PUT A LITTLE BIT OF SALT. YOU KNOW, WHAT ELSE YOU COULD
PUT IS REALLY YUMMY. HAVE YOU
EVER HAD FRIED CAPERS? YOU KNOW, I’M NOT A BIG CAPER
PERSON, BUT I’VE NEVER HAD FRIED
CAPERS. OK. WELL, I FRY MY CAPER. SO WE’RE TALKING ABOUT THE MEAT
OF YOUR CAREER OR LET’S, LET’S
WHY, NOW HAS THERE BEEN A SETBACK IN
YOUR LIFE THAT, YOU KNOW, THAT
YOU’VE HAD TO DEAL WITH? YEAH, I THINK DIVORCE. YEAH. YEAH. I WAS MARRIED FOR, LIKE, I DON’T KNOW, 12 YEARS, BUT I
WAS WITH JADE’S DAD FOR 25. SO I WAS 18 AND THEN AT 40 SOMETHING, I WAS
LIKE, OH, NOW, WHAT, NOW, WHAT DO I DO? AND PLUS MY WHOLE LIFE, I THINK
WHEN YOU’RE WITH SOME, HOW LONG HAVE YOU BEEN WITH
DEBORAH? IT’LL BE 23 YEARS. OK. SO WHEN YOU’RE WITH SOMEBODY FOR
20 SOME YEARS, YOUR IDENTITY
BECOMES, IT’S A JOINT IDENTITY IN A WAY. MAYBE NOT YOU AND DEBORAH
BECAUSE YOU HAVE VERY STRONG
CAREERS ON YOUR OWN. BUT MOST COUPLES AND ALL YOUR
FRIENDS, EVERYTHING IS SORT OF INTERTWINED. YOUR LIFE IS
INTERTWINED. I MEAN, IT’S SO FUNNY THAT YOU
SAY THAT BECAUSE WHEN I, I MEAN, I WAS SORRY TO
HEAR, YOU KNOW, YOU GUYS. YEAH, I KNOW. BUT, BUT IT NEVER, IT, NOT FOR A MOMENT CHANGED HOW I
FEEL ABOUT YOU OR EITHER
PROFESSIONALLY OR PERSONALLY. BUT I’M IN A FIELD THAT’S A LOT ABOUT FAMILY. MY WHOLE, MY WHOLE CAREER IS BASED ON
FAMILY. NOT THAT BEING MARRIED WAS THE
ONLY FAMILY, RIGHT? BUT I THINK FOR ME, WHAT I
REALIZED WAS MY IDENTITY WAS
INTERTWINED WITH HIS AND I DEFINED MYSELF BY CERTAIN
THINGS AND, AND BEING MARRIED OR A WIFE WAS
ONE OF THOSE THINGS. I SPENT SO MUCH TIME CURATING
THAT RELATIONSHIP. NOW I GOT TO FIGURE OUT WHO I AM
AND I’M ALSO 25 YEARS OLDER AND A SINGLE MOTHER AND I WORK FULL TIME AND I THINK
THAT SOCIETY CAN BE TOUGHER ON
WOMEN THAN MEN. I THINK MEN CAN COME AND GO AND
DO DIFFERENT THINGS IN THEIR
LIFE. AND I THINK WOMEN, WE, WE HOLD THEM TO A DIFFERENT
STANDARD. IT’S ACTUALLY MADE ME
MORE OF A, LET’S SAY REAL HUMAN BEING. I AM NOT AS PERFECT AS EVERYBODY
WOULD LIKE TO THINK THAT I AM. MAYBE SOMETIMES IT TAKES
SOMETHING LIKE THIS TO REALIZE
HOW APPRECIATED YOU ARE. PROBABLY AND PROBABLY I THINK
THAT’S WHAT MILESTONES IN OUR
LIVES ARE. I THINK THAT THE OTHER ONE WAS
MY BROTHER’S DEATH AT A VERY
YOUNG AGE. I WAS ALREADY DOING FOOD
NETWORK, BUT IT WAS VERY EARLY
STAGES. AND I REMEMBER WITH HIM AND HIM
DYING LITERALLY IN MY ARMS AND MY SISTER’S ARMS
AND REALIZING HOLY COW, HE JUST TURNED 30.
LIFE IS SHORT. I BETTER GET ON
IT. AND I THINK THAT’S WHEN I
REALIZED, OK, I GOTTA FOCUS MY ATTENTION, FIGURE OUT WHAT THE HELL I’M
DOING AND MAKE SURE I DO IT
BECAUSE IT’S FLEETING. SO I THINK THINGS LIKE THAT
REALLY CHANGE YOUR PERSPECTIVE
AND THEY’RE IMPORTANT, WHO ARE SOME OF THE CHEFS THAT
HELPED YOU SUCCEED WHEN I WAS
LOOKING. UM AND WORKING ON OPENING JADA
IN LAS VEGAS, UM I TURNED TO BOBBY FLAY A LOT
BECAUSE HE’D HAD A 15 YEAR RELATIONSHIP
WITH THEM ALREADY. AND HE WENT THROUGH, HE JUST HELPED ME WITH
EVERYTHING THAT CAME DOWN TO
UNDERSTANDING WHAT THIS PARTNERSHIP WITH
CAESARS PALACE WOULD BE. WHAT THE PITFALLS WERE, WHAT I
HAD TO BE AWARE OF STICKING TO
MY GUNS. I’VE NEVER DONE THIS BEFORE. I
WENT FROM ZERO RESTAURANTS TO
275 SEAT RESTAURANT IN THE BUSIEST CORNER IN LAS
VEGAS. AND SO I WAS TERRIFIED. AND SO I THINK FOR ME, HE WAS ONE OF THE PEOPLE WHO
GUIDED ME SORT OF AND REALLY
HELPED ME DAY AND NIGHT, GAVE ME HIS LAWYERS, LIKE REALLY
WAS THERE TO WALK ME THROUGH IT. SO HE WAS MY BIGGEST CHAMPION, I
THINK IN THAT REALM. IS THERE ONE
QUESTION THAT EVERYBODY ASKS THAT YOU’RE
TIRED OF? YES. HOW COULD I BE SO THIN AND EAT
SO MUCH PASTA? NEVER TRUST A SKINNY CHEF IF I
HAVE TO HEAR THAT. I MEAN, MY ENTIRE LIFE, FIRST
THING OUT OF PEOPLE’S MOUTH IS HOW DO YOU STAY LIKE THAT? AND
YOU KNOW THAT PASTA, LIKE I DON’T EAT ALL THE PASTA. I EAT A COUPLE OF BITES OF
PASTA. I EAT ALL OF IT. I EAT A LITTLE BIT OF CHOCOLATE.
I, A LITTLE BIT OF THINGS. I
DON’T EAT AN ENTIRE PLATTER FULL OF ANYTHING. BUT IT’S LIKE, YOU KNOW, I THINK THAT IN EUROPE WE KNOW
HOW TO EAT A LITTLE BIT OF
EVERYTHING. WE DRINK A LITTLE BIT LIKE OUR
PORTIONS. THE PORTIONS ARE SO
MUCH SMALLER. YES. BUT IN AMERICA, THE PORTIONS ARE GINORMOUS. SO
NO ONE HAS LEARNED TO EAT SMALL
AMOUNTS OF FOOD. WE’VE GROWN UP WITH LIKE GIANT
MEATBALLS. EVERYTHING IS ALL YOU CAN EAT
AND SUPER SIZE. THAT’S ALL WE
KNOW. AND THAT WAS ALSO PART OF THE
CULTURE BECAUSE ALL THESE
IMMIGRANTS CAME HERE AND A SUCCESS STORY IN
AMERICA IS THE MORE FOOD YOU
HAVE, THE MORE MONEY YOU HAVE. SO THE BIGGER THE MEATBALLS, THE
RICHER YOU ARE AND THAT’S WHAT
PEOPLE WANTED. AND SO I DIDN’T GROW UP LIKE THAT. SO TO ME, IT’S NOT THAT STRANGE, YOU KNOW,
IT’S SO FUNNY YOU SAY THAT
BECAUSE TO MY, MY GRANDMOTHER, MY DAD’S
MOTHER’S WAY OF THINKING YOU WERE HEALTHY AND YOU WERE PROSPEROUS IF YOU
WERE A LITTLE HEAVIER, OF
COURSE. BUT THAT WAS, SHE WAS LIKE, OH CHILD, YOU GOTTA, YOU GOTTA GAIN
WEIGHT. AND HOW MANY, HOW MANY MOTHERS SAY ABOUT THEIR
SON’S HATE? IF, IF YOUR HUSBAND IS SUPER
THIN, HE’S CERTAINLY NOT HAPPY FAT. HUSBAND IS A HAPPY HUSBAND. WELL, I SHOULD HAVE BEEN REALLY
HAPPY. YOU ARE. WHAT’S THE DIFFERENCE BETWEEN
MOZZARELLA AND BURRATA? WELL, BURRATA IS DIFFERENT BECAUSE
BURRATA HAS LIKE A SHELL ON THE OUTSIDE
AND IT’S BUTTERY. SO THE DIFFERENT TEXTURE ON THE
INSIDE, IT’S THE CHURNING PROCESS THAT
MAKES IT DIFFERENT. IT’S MUCH CREAMIER ON THE INSIDE AND IT’S DEFINITELY LIKE, FOR
INSTANCE, MY DAUGHTER DOESN’T
WANT TO TOUCH IT BECAUSE IT’S JUST, IT’S TOO WET.
IT’S TOO CREAMY, IT’S TOO MILKY. YOU MENTIONED JADE. WHO, WHO’S
NINE? WHICH IS HARD TO BELIEVE. 10 IS 10 YEARS OLD. DOUBLE DIGITS.
YOU SAW HER WHEN SHE WAS LIKE AN
INFANT ON THE COUNTER? I MEAN, HOW HAS SHE CHANGED YOUR
LIFE? I THINK THAT JADE, IT MAKES ME ENJOY THE LITTLE THINGS IN THIS LIFE.
AND I THINK THAT ALL CHILDREN DO
THAT. THEY SEE THINGS, THEY GET MORE
EXCITED ABOUT THINGS AND YOU
FORGET, YOU KNOW, WE REALIZE AS WE GET OLDER WE
GET JADED BY EXPERIENCES. YES. AND I THINK THAT KIDS SORT OF
GET EXCITED ABOUT THINGS THAT YOU FORGET
SHOULD EXCITE YOU. YEAH. SECRET TO YOUR SUCCESS.
IF, IF THERE, IF YOU COULD BOIL
IT DOWN. I THINK THAT THE SECRET TO MY
SUCCESS IS HARD WORK. GOOD TIME.
I MEAN, TIMING BECAUSE I THINK YOU COULD BE THE MOST TALENTED
PERSON IN THE WORLD. BUT IF THE
TIMING ISN’T RIGHT, IT PROBABLY WON’T WORK OUT. I THINK THAT EVERYBODY WAS READY
AT THE TIME THAT I CAME OUT TO MAKE FOOD AT HOME. 911 CHANGED ALL OUR PERSPECTIVES
ON OUR FAMILIES AND I CAME UP
RIGHT AFTER THAT AND I THINK AFTER 911 PEOPLE
FELT LIKE I WANNA STAY HOME. I WANNA
INVITE PEOPLE OVER. BUT IN ORDER TO DO THAT, I NEED
TO LEARN TO COOK. AND SO THEY LOOKED WHEREVER THEY COULD TO FIND A
WAY TO MAKE IT EASY FOR THEM TO
ENTERTAIN AT HOME AND BRING THEIR LOVED ONES IN.
AND I THINK IT’S A COMBO ALL THOSE THINGS.
AND ALSO BECAUSE I’VE
STREAMLINED MY PERSPECTIVE WHEN YOU THINK OF ME, YOU THINK
OF. YEAH, BUT CALIFORNIA ITALIAN MAYBE A
LITTLE BIT LIGHTER THAN, THAN TRADITIONAL ITALIAN
AMERICAN FOOD. AND I THINK THAT’S THE KEY. THE
KEY IS TO FIGURE OUT WHAT IT IS
YOU LIKE TO DO AND REALLY LIKE STREAMLINE, IT HAVE SOMETHING THAT DEFINES YOU.
YES, AND STREAMLINE IT. YOU, YOU’VE BEEN SO INSTRUMENTAL
AND SO GENEROUS WITH YOUR TIME
MENTORING OTHER WOMEN IN THIS BUSINESS,
ESPECIALLY IN THE HASHTAG ME TOO
ERA. WHAT, WHAT’S YOUR ADVICE TO, TO
WOMEN WHO ARE LOOKING TO ENTER
THIS, THIS END OF THE BUSINESS? A LOT HAS HAPPENED AND I THINK THAT YOU, YOU GOTTA
BE STRONG AND YOU GOTTA STICK TO YOUR GUNS
AND YOU GOTTA KNOW WHO YOU ARE AND LEAN ON THE
PEOPLE AROUND YOU THAT YOU TRUST TO HELP YOU GET
THROUGH ANY HARDSHIPS, WE’RE ALL
GONNA HAVE THEM. YOU CAN’T GO THROUGH LIFE
THINKING THAT YOU’RE NEVER GONNA
ENCOUNTER A HARDSHIP. LIFE IS ABOUT THE UPS AND THE
DOWNS AND YOU HAVE TO JUST LEARN
TO DODGE THEM AND DO THE BEST YOU CAN AND REALLY
RELY ON YOUR FRIENDS AND FAMILY
TO HELP YOU THROUGH IT AND TO GIVE YOU ADVICE AND
GUIDANCE. TOP IT OFF. WE ARE TOP THREE
THINGS. TOP THREE FOOD NETWORK
SHOWS OTHER THAN YOUR OWN. OH WHAT? OH, OTHER THAN ANYTHING I’M IN
RIGHT. OK. BEAT BOBBY FLAY FOR CONTESSA. YES. AND CHOPPED. ALL RIGHT. THERE YOU GO NOW. OH FINALLY, FINALLY. CHEERS. CHEERS. OK. TELL ME IF YOU LIKE IT, IT’S NOT
GONNA BE LIKE A GRILLED CHEESE
BUT, BUT IT’S CLOSE. IT COULD BE GOOD. RIGHT? ARE YOU? THAT’S GOOD. WHAT DO YOU HAVE STILL LEFT YOU
WANT TO ACCOMPLISH? I’D LIKE TO OPEN SOME
RESTAURANTS IN OTHER PARTS OF THE WORLD OUTSIDE THE US. I WILL DEFINITELY COME VISIT
YOU. THERE YOU GO. LOOK FOR A GERARD JOTA RESTAURANT. COMING TO A COUNTRY
NEAR YOU ANYTIME SOON. THAT’S COLD CUTS. THAT’S A TAKE,
THAT’S A WRAP TAKE OFF. WHAT IS THE TIE DOING? I THOUGHT THIS WAS CASUAL FOR ME. THIS IS CASUAL BECAUSE YOU
LOOSEN THE TIE. EXACTLY. IT’S HIP. IT’S HIPSTER. WE GOT SOME HELP FOR YOU. I THINK THIS HAS HELPED. JUST
FOR ME. WE HAVE GIADA DE LA RENTA. NOBODY COOKS
PASTA LIKE HER. SHE’S BEEN
COOKING UP A STORM. THANKS TO HER AT HOME BLOG, JSY. HI, GIADA. HI, GUYS. HOW ARE YOU? LOOK HOW
CUTE YOU ARE IN YOUR KITCHEN.
LOOK AT YOU. HI. HI, HOW, HOW’S QUARANTINE LIFE
AT THAT HOUSE? UM IT’S BEEN LONG, I’LL SAY THAT. UH, BUT ACTUALLY IT HASN’T BEEN,
IT HASN’T BEEN BAD. YOU KNOW, I WAS, I WAS JUST SAYING TO A FRIEND
THE OTHER DAY THAT I KNOW MORE ABOUT WHAT MY
DAUGHTER’S DOING DAY IN AND DAY OUT EVERY SINGLE MOMENT
OF THE DAY THAN I EVER DID BEFORE AND I DIDN’T
EVEN KNOW IT. SO IT’S, UM HOMESCHOOLING IS
INTERESTING. I’VE SORT OF TRIED TO PERFECT MY
TIKTOK DANCES BECAUSE MY DAUGHTER’S HAD HER
12TH BIRTHDAY DURING QUARANTINE AND THAT IS ALL SHE WANTED AND
SHE WANTED ME TO GET BETTER AT
IT. SO I’VE BEEN DOING THAT AND OBVIOUSLY LOTS OF COOKING. SO WHAT HAVE BEEN YOUR FAVORITE
MEALS? WHAT HAVE BEEN YOUR GO
TOS DURING THIS TIME CHOCOLATE CHIP BANANA BREAD, WHICH I THINK EVERYBODY HAS BEEN
MAKING A TON OF BANANA BREAD AND UM THIS SPECIAL PASTA THAT
HAPPENS TO BE JADE’S FAVORITE THAT HAS UM GARLIC OLIVE OIL
PEAS AND PROSCIUTTO. SO NOW I WANNA GET, WE, WE WANT TO GET TO THE
RECIPE. BUT I WANT TO ASK, I
KNOW YOUR FAMILY, YOU HAVE SOME FAMILY MEMBERS IN ITALY.
AND I WAS THINKING, I’M
WONDERING HOW THEY’RE DOING. SO, MY MOM LIVES IN ITALY, IN
ROME, ACTUALLY IN THE CENTER. UM, AND IT’S BEEN, IT’S BEEN REALLY INTERESTING. IT
WAS REALLY ROUGH AT THE
BEGINNING. SO WE TALKED TO HER EVERY DAY.
WE WOULD EAT MEALS TOGETHER OVER
ZOOM. I WOULD HAVE BREAKFAST. SHE
WOULD HAVE DINNER BECAUSE WE’RE SO MANY HOURS
APART. AND I THINK THAT TALKING TO US
REGULARLY, I WAS, I WAS NOTICING TOO THAT I TALKED
TO MY MOM EVERY SINGLE DAY IN A WAY THAT I DIDN’T BEFORE I
WOULD TALK TO HER ONCE A WEEK. SO I THINK IT’S REALLY HELPED US
COMMUNICATE AND CONNECT AS HUMAN
BEINGS IN A WAY THAT MAYBE WE DIDN’T EVEN REALIZE WE
WEREN’T DOING. YEAH. THAT’S SO INTERESTING. I THINK EVEN THOUGH WE’RE FAR
APART, WE’RE STILL CONNECTED AND
I THINK ONE WAY THAT WE ARE TRYING TO CONNECT OR
AT LEAST I AM IN THIS HOUSEHOLD IS BY MEALS
AROUND THE TABLE. I THINK MORE PEOPLE ARE SITTING
DOWN AND EATING THAN BEFORE.
PROBABLY. SO. WILL YOU MAKE THIS, THIS
DELICIOUS PASTA FOR US IF I WANT TO EAT IT? SO
PROSCIUTTO. CAN YOU SEE IT? YEAH, I’LL PULL IT UP IN A
SECOND. I WANNA THROW MY PASTA.
OTHERWISE YOU CAN DO WHATEVER PASTA YOU WANT.
OBVIOUSLY. UM, I’M DOING A LITTLE BIT OF A,
A FUSILLO, LIKE A LITTLE, A LARGE FUII. BUT THAT’S MY, UM, PANCHA. CAN YOU SEE IT? YOU HAVE? SO, WHY DO YOU COOK
THAT? WHY DO YOU COOK THAT
INSTEAD OF JUST PUTTING IT IN? BECAUSE, BECAUSE I WANT IT CRISPY, IT’S
THE TOPPING. IT’S LIKE THE
GARNISH. SO I WANT IT TO BE NICE AND
CRISPY. JUST LIKE CRISPY BACON,
LIKE BACON BITS. YOU WOULD PUT ON A SALAD. YOU
DON’T WANT IT TO BE SLIM. IT’S
KIND OF NOT THAT DEFINITELY NOT, BUT YOU SAID IT
THAT WAY. NO, THANK YOU. SO YOU CAN DO IT IN A PAN OR YOU
COULD DO IT IN THE OVEN EITHER
WAY WORKS. IT JUST GETS ALL CRISPY AND IT’S KIND OF LIKE BACON. SO
YOU COULD USE BACON HERE IF YOU
PREFER AND THEN YOU JUST DUMP A BUNCH
OF, UM, OLIVE OIL AND GARLIC. IT’S SO FUNNY DOING IT THIS WAY. IT’S FASCINATING. WHAT HAVE YOU, WHAT HAVE YOU GUYS BEEN COOKING? I’VE BEEN COOKING ACTUALLY A
THREE PASTA, A THREE DISH PASTA
RECIPE, BUT THEY PUT IT ON TODAY.COM AND
IT’S BASICALLY A P PIO PEPE. HAVE THAT SAID IT REALLY NICELY. WHAT DID SHE SAY? WHAT WAS THAT? OH, WOW. SO, UM, KA DO YOU KNOW WHAT IT IS? IT CAUGHT YOU AS PEPPER AND, AND IT IS PEPPER. WHAT’S CHEESE CHICKEN? YES. BUT DO YOU KNOW
WHAT KIND OF CHEESE CATCH? YOU NO. WHAT IS IT? WHAT IS IT? UM, PAR PARMESAN? IT’S PECORINO. PECORINO. SO WE HAVEN’T HAD PECORINO. OK. SO YOU MELT SOME BUTTER? NO, I CAN’T. ALL RIGHT. SO YOU JUST BROWN THE, UM, THE
GARLIC A LITTLE BIT JUST TILL
IT’S NICE AND FRAGRANT PEAS. ANYBODY? PP YEAH, THAT’S IT. CAN YOU USE BECAUSE THAT’S ALL WE GOT. YEAH. OH, YEAH. OH, YEAH. FROZEN BE, JUST TRY TO EAT THEM IF YOU CAN, YOU KNOW, OTHERWISE IT’S A LITTLE BIT MORE
WATER IN HERE BUT NOT REALLY THAT BIG A DEAL. AND
A LITTLE BIT OF RED PEPPER
FLAKES. I DON’T PUT A LOT BECAUSE JADE ISN’T A BIG FAN OF RED PEPPER
FLAKES, BUT A LITTLE BIT IS REALLY NICE
AND HAS A LITTLE WARM AND YOU JUST KIND OF WARM
THROUGH THE, THE PEAS AND THE
GARLIC TOGETHER AND THEN YOU DUMP THE PASTA WHEN
IT’S READY. LET’S SEE HERE. J UP FIRST OF ALL, AS YOU PUT THAT
PASTA AND I KNOW IT’S DELICIOUS
BECAUSE YOU MADE IT. YOU’RE GONNA BE DOING A SHOW
FROM YOUR HOUSE, WHICH I HAVE TO
SAY WATCHING YOU COOK. LIKE THIS IS FASCINATING TO ME
AND MOVING THE CAMERA AROUND
DOING YOUR OWN THING. LIKE THIS IS GONNA BE, IS IT
WHERE, WHERE IS THIS SHOW GONNA
GONNA LIVE FOOD NETWORK? ON THE, WHAT’S IT CALLED? I CAN’T SHOOT FROM A STUDIO SO
I’M SHOOTING FROM MY HOUSE. IT SHOULD BE FUNNY. IT’S MESMERIZING. WATCHING YOU JUST PUT IN THERE. YES. I PRE GRATED PARMESAN CHEESE. OK. PUT IT IN. NO, THIS IS PY JARRITO. SO JUST TOSS IT TOGETHER. THAT’S
IT. AND A LITTLE PASTA WATER HERE, BY THE WAY, PASTA WATER IS
IMPORTANT JADA FOR THIS RECIPE AND ALL OF
JADA’S RECIPES GO TO
TODAY.COM/FOOD. GOOD FRIDAY MORNING. AMERICANS EVERYWHERE EAGER FOR
THE BIG HOLIDAY WEEKEND. OH YES, FROM THE TRAVEL RUSH TO THE
WEATHER, WE HAVE EVERYTHING YOU NEED TO
KNOW. IT IS AUGUST 29TH. THIS IS TODAY. GETAWAY DAY TENS OF MILLIONS
HEADING OUT TO START THE LONG
HOLIDAY WEEKEND, BUT EVEN MORE PROBLEMS AT NEWARK
AIRPORT CAUSING A NEW ROUND OF TRAVEL CHAOS FOR
PASSENGERS. HUNDREDS OF FLIGHTS DELAYED, BUT ON THE ROADS, GOOD NEWS FOR DRIVERS. GAS PRICES AT THEIR LOWEST IN
YEARS. WE’VE GOT IT ALL COVERED, INCLUDING THE MANY BRIGHT SPOTS
AND OUS WEEKEND FORECAST. BREAKING NEWS. ISRAEL LAUNCHING A MASSIVE NEW
ATTACK ON GAZA CITY, DECLARING IT A DANGEROUS COMBAT
ZONE AS ITS MILITARY MOVES FORWARD WITH
ITS CONTROVERSIAL PLAN TO TAKE CONTROL OF THE REGION. WE’RE LIVE IN JERUSALEM WITH THE
VERY LATEST. HEARTBREAKING. THE PARENTS OF THOSE YOUNG
VICTIMS KILLED IN THAT HORRIFIC MASS SHOOTING IN MINNEAPOLIS
SPEAKING OUT TO HONOR THEIR
CHILDREN. WE LOVE YOU, FLETCHER. YOU’LL ALWAYS BE WITH US. THIS IS CHILLING NEW VIDEO
EMERGES SHOWING THE MOMENT FRIGHTENED STUDENTS
ESCAPE FROM THAT CHURCH. WE’LL HAVE THE LATEST AND WHERE
THE INVESTIGATION NOW STANDS. OUTRAGE, STAFFERS STORMING OUT IN PROTEST
AT THE CDC AGAINST PRESIDENT TRUMP’S
DECISION TO FIRE THE AGENCY’S DIRECTOR INSIDE THE FEUD THAT SOME
BELIEVE IS PUTTING PUBLIC HEALTH AT RISK
AND WHO THE WHITE HOUSE IS NOW
TAPPING TO FILL THAT IMPORTANT
ROLE. LONG ROAD TO RECOVERY. THE NATION PAUSING TO REMEMBER
THE DEVASTATING TOLL OF
HURRICANE KATRINA, THE COSTLIEST STORM IN US
HISTORY. 20 YEARS LATER, THE REBUILDING STILL UNDERWAY. A LIVE REPORT FROM NEW ORLEANS
STRAIGHT AHEAD. BREAKING HER SILENCE, KAREN REED OPENING UP IN HER
FIRST INTERVIEW SINCE BEING ACQUITTED IN THE DEATH OF
HER BOYFRIEND. THERE’S MOMENTS I HAVE EVERY
DAY. I HAVE THESE LITTLE EPIPHANIES
OF, WELL, THIS IS THE FIRST TIME I’VE DONE
FILL IN THE BLANK IN THE LAST 4
YEARS THAT I WASN’T LIVING WITH THIS THIS NIGHTMARE. WHAT SHE’S NOW REVEALING ABOUT
HER TRIALS, THEIR IMPACT ON HER LIFE, AND WHAT HER FUTURE COULD HOLD. ALL THAT PLUS COLLEGE FOOTBALL
FEVER UP TOP IN DANGERED
TERRITORY. THE FIRST BIG WEEKEND OF GAMES
OFF TO A THRILLING START AND GETTING A BOOST FROM THE
MOST TALKED ABOUT COUPLE ON THE
PLANET. HERE ARE TWO LOVEBIRDS. LOOK AT THEM. JUST AHEAD, THE MATCHUP, STORYLINES, AND STARS TO WATCH AS FANS GET
SET TO CELEBRATE ON CAMPUSES
FROM COAST TO COAST. SUMMER CELEBRATION. ROLE MODEL, ONE OF MUSIC’S HOTTEST STARS
DOMINATING THE CHARTS AND SOCIAL
MEDIA. AND THIS MORNING, HIS FANS HAVE PACKED OUR PLAZA, SOME CAMPING OUT FOR DAYS FOR A
LIVE CONCERT TO START THE
WEEKEND OFF RIGHT TODAY, FRIDAY, AUGUST 29TH, 2025. FROM NBC NEWS, THIS IS TODAY WITH SAVANNAH
GUTHRIE AND CRAIG MELVIN, LIVE FROM STUDIO 1A IN
ROCKEFELLER PLAZA. AND A VERY GOOD FRIDAY MORNING
TO YOU. THANK YOU SO MUCH FOR STARTING
YOUR WEEKEND WITH US. LAURA JARRETT IN FOR SAVANNAH
ONCE AGAIN WHO IS BACK NEXT
WEEK. AND LET ME TELL YOU, THAT CROWD OUTSIDE IS MASSIVE. THEY HAVE BEEN LINED UP SINCE
WEDNESDAY. CRAIG, YOU HEAR THE ROAR OF THAT CROWD, AND THE BIG QUESTION THIS
MORNING WHO WILL BE OUR STAFF? OH YES, HIS MOST FAMOUS, HIS MOST FAMOUS SONG, OF COURSE. BY THE WAY, HERE’S A LOOK AT THE LINE
OVERNIGHT. THESE ARE SOME OF THE FOLKS WHO
CAMPED OUT. UH, SO WE CAN’T WAIT TO GET OUTSIDE
TO START THIS WEEKEND OFF RIGHT
WITH ROLE MODEL. LABOR DAY WEEKEND. A LOT OF FOLKS HITTING THE ROADS
THIS MORNING. WE ARE GOING TO START THERE A
LIVE LOOK AT TRAFFIC ON
INTERSTATE 4 IN ORLANDO, FLORIDA. ONE POSITIVE FOR THOSE DRIVERS
THIS YEAR, GAS PRICES ARE AT THEIR LOWEST
FOR THE HOLIDAY IN 4 YEARS. NOW MEANTIME, THIS WAS THE SCENE AT NEWARK
LIBERTY INTERNATIONAL YESTERDAY
WHERE THERE WAS A GROUND STOP DUE TO
EQUIPMENT ISSUES. COMING UP, A LOOK AT THE RIPPLE EFFECTS
STILL BEING FELT THIS MORNING. AND FOR ANYONE LOOKING TO HIT
THOSE LABOR DAY SALES, SOME BREAKING NEWS OVERNIGHT. A SHIPPING LOOPHOLE THAT
EXEMPTED SMALL VALUE PACKAGES FROM TARIFFS CAME TO AN END AT
12:01 A.M. SO WE’RE GOING TO HAVE THE
LATEST DETAILS ON WHAT THAT
MEANS FOR YOUR. BUT THE GOOD NEWS. TAKE A LOOK AT THIS SUNRISE OVER
NEW YORK CITY. MUCH OF THE US LOOKING TO HAVE A
GREAT LABOR DAY WEEKEND WEATHER
WISE,
Dining and Cooking