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Sandra's Must-Try Dishes 38 Videos

Easy recipes and quick tips for gourmet meals, every day.

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Season 1, Episode 1

Rich and Dreamy Dishes

Inspired by the rich and dreamy dishes she's discovered, Sandra Lee makes a Creamy Fondue With Poached Egg and Baguette after she tastes the Grilled Filone and Fonduta Scott Conant made for her at his Italian bistro D.O.C.G. Then she makes a Crispy Chicken With Spicy Cranberry Pear Sauce, a twist on the fried quail dish at China Poblano. For Cocktail Time, Sandra Lee mixes up smoky and sexy cocktails at Latin hotspot Macondo including the Andino Ahumado and her delicious Grilled Gin and Tonic.

Monday
Oct 22
1pm | 12c
Season 1, Episode 8

The Famous and Fantastic

Sandra Lee is making fantastic and easy home versions of the most famous and decadent dishes. First she makes her Ultimate "Should be a $1,000" Pizza that's covered in caviar just like the one she had at Nino's Belissima. Then she makes her version of Shanghai Lobster, a remake of one of her absolute favorite Wolfgang Puck dishes. For dessert, she remakes your childhood favorite snack-cake. For Cocktail Time, Sandra Lee tries a drink called the Fire Breathing Dragon, and makes one of her own.

Monday
Dec 3
1pm | 12c
Season 1, Episode 1

Rich and Dreamy Dishes

Inspired by the rich and dreamy dishes she's discovered, Sandra Lee makes a Creamy Fondue With Poached Egg and Baguette after she tastes the Grilled Filone and Fonduta Scott Conant made for her at his Italian bistro D.O.C.G. Then she makes a Crispy Chicken With Spicy Cranberry Pear Sauce, a twist on the fried quail dish at China Poblano. For Cocktail Time, Sandra Lee mixes up smoky and sexy cocktails at Latin hotspot Macondo including the Andino Ahumado and her delicious Grilled Gin and Tonic.

Monday
Dec 10
1pm | 12c
Season 1, Episode 2

On Top of the World Tastes

A celebration of the top-notch flavors, Sandra Lee makes her Heavenly Chicken, a twist on the delicious duck she had at Alize on the top floor of Palms Casino. Then she's whipping up a batch of Butterscotch Ice Cream Trifles, inspired by the popular Chocolate Chip Cookie Trifle at Sugar Sweet Sunshine Bakery. For Cocktail Time, it's a visit to a bar made totally out of ice for a dessert drink: the Frozen Elvis, which Sandra Lee remakes into the We Miss You Elvis.

Monday
Dec 17
1pm | 12c
Season 1, Episode 4

Every Day Decadence

Showing you how to make every day special, Sandra Lee's making the ultimate brunch dish, her Divinely Rich Eggs Benedict With Crab, an easy version of a dish she had at Roy's. Then for dessert, she puts together a huge Butterscotch Trifle that's so sweet and satisfying, it gives the one at Forgione a run for it's money. For cocktail time, Sandra Lee tries the gorgeous cocktails at the shimmering Chandelier Bar and then makes one beauty of a drink.

Monday
Mar 4
1pm | 12c
Season 1, Episode 4

Every Day Decadence

Showing you how to make every day special, Sandra Lee's making the ultimate brunch dish, her Divinely Rich Eggs Benedict With Crab, an easy version of a dish she had at Roy's. Then for dessert, she puts together a huge Butterscotch Trifle that's so sweet and satisfying, it gives the one at Forgione a run for it's money. For cocktail time, Sandra Lee tries the gorgeous cocktails at the shimmering Chandelier Bar and then makes one beauty of a drink.

Monday
May 6
1pm | 12c
Season 1, Episode 5

Ultimate American Classics

Sandra Lee is taking an American classic to the next level. She starts with her Big Decadent Hot Dog, a gourmet remake of the Guinness Award Winning hot dog served at Serendipity 3. Then she makes her Creamy Poached Chicken after being inspired by the Million Dollar Roast Chicken served at The Standard. For Cocktail Time, talk about pie in the sky — she makes a cocktail and dessert all in one, her Peaches and Cream Shake.

Monday
Jul 8
1pm | 12c
Season 1, Episode 1

Rich and Dreamy Dishes

Inspired by the rich and dreamy dishes she's discovered, Sandra Lee makes a Creamy Fondue With Poached Egg and Baguette after she tastes the Grilled Filone and Fonduta Scott Conant made for her at his Italian bistro D.O.C.G. Then she makes a Crispy Chicken With Spicy Cranberry Pear Sauce, a twist on the fried quail dish at China Poblano. For Cocktail Time, Sandra Lee mixes up smoky and sexy cocktails at Latin hotspot Macondo including the Andino Ahumado and her delicious Grilled Gin and Tonic.

Friday
Mar 7
1pm | 12c
Season 1, Episode 7

Big Flavor Heavy Hitters

Sandra Lee is showing you the most over the top recipes for Big Flavor Heavy Hitters. First up Sandra Lee makes her Unbelievable Meatball Burger, which is her version of the famous Truffled Meatball on Brioche Toast at Valbella. Then she bakes an Ultimate Layer Cake based on the 24 Layer Chocolate Cake from The Strip House. At Cocktail Time Sandra Lee finds the secret, back-alley bar Apotheke, and rewards herself with a drink.

Friday
May 2
1pm | 12c
Season 1, Episode 1

Rich and Dreamy Dishes

Inspired by the rich and dreamy dishes she's discovered, Sandra Lee makes a Creamy Fondue With Poached Egg and Baguette after she tastes the Grilled Filone and Fonduta Scott Conant made for her at his Italian bistro D.O.C.G. Then she makes a Crispy Chicken With Spicy Cranberry Pear Sauce, a twist on the fried quail dish at China Poblano. For Cocktail Time, Sandra Lee mixes up smoky and sexy cocktails at Latin hotspot Macondo including the Andino Ahumado and her delicious Grilled Gin and Tonic.

Monday
Nov 3
1pm | 12c
Season 1, Episode 4

Every Day Decadence

Showing you how to make every day special, Sandra Lee's making the ultimate brunch dish, her Divinely Rich Eggs Benedict With Crab, an easy version of a dish she had at Roy's. Then for dessert, she puts together a huge Butterscotch Trifle that's so sweet and satisfying, it gives the one at Forgione a run for it's money. For cocktail time, Sandra Lee tries the gorgeous cocktails at the shimmering Chandelier Bar and then makes one beauty of a drink.

Wednesday
Apr 8
10am | 9c
Season 1, Episode 8

The Famous and Fantastic

Sandra Lee is making fantastic and easy home versions of the most famous and decadent dishes. First she makes her Ultimate "Should be a $1,000" Pizza that's covered in caviar just like the one she had at Nino's Belissima. Then she makes her version of Shanghai Lobster, a remake of one of her absolute favorite Wolfgang Puck dishes. For dessert, she remakes your childhood favorite snack-cake. For Cocktail Time, Sandra Lee tries a drink called the Fire Breathing Dragon, and makes one of her own.

Wednesday
Mar 9
10am | 9c
Season 1, Episode 2

On Top of the World Tastes

A celebration of the top-notch flavors, Sandra Lee makes her Heavenly Chicken, a twist on the delicious duck she had at Alize on the top floor of Palms Casino. Then she's whipping up a batch of Butterscotch Ice Cream Trifles, inspired by the popular Chocolate Chip Cookie Trifle at Sugar Sweet Sunshine Bakery. For Cocktail Time, it's a visit to a bar made totally out of ice for a dessert drink: the Frozen Elvis, which Sandra Lee remakes into the We Miss You Elvis.

Wednesday
Apr 13
10am | 9c

About the Show

In Sandra's Restaurant Remakes, Sandra Lee visits famous restaurants to discover their most celebrated and delicious dishes. Then she heads back home to teach viewers tricks and shortcuts to recreate restaurant-quality dishes in their own kitchens. She'll make the astonishing attainable, the exotic easy and the remarkable relatable!

About the Host

Sandra Lee

Known for her trademark Semi-Homemade Cooking style, Sandra helps home cooks save money on Restaurant Remakes and Money-Saving Meals.

Cinnamon Buns

Butterscotch and Macadamia Ice Cream Trifle

Peaches and Cream Milkshake

Mother of All Dragons Cocktail

Meatball Truffle Burger

Ultimate Should Be a $1000 Pizza

Crispy Potatoes with Cheesy Eggs

Let's Live Forever Cocktail

We Miss You Elvis Cocktail

Ice Cream Bomb Cake

Girl with the Mango Dragon Cocktail

Guacamole Any Way You Want It

A Big Decadent Hot Dog

Chocolate Volcano Lava Cake Cocktail

Black and White Cupcakes

Divinely Rich Eggs Benedict with Crab

Ultimate Layer Cake

Hawaiian Hurricane

Sirloin Portobello and Pate Burger

Creamy Fondue with Poached Egg and Baguette

Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin

Grilled Gin and Tonic

Crispy Chicken with Spicy Pear Cranberry Sauce

Sandra's Shanghai Lobster

Caramel Banana Bread Trifle

Chicken and Sausage with Blackberry Reduction