grilled lemon chicken with satay

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Meal Prep Farro and Quinoa Veggie Bowls

Recipe | Courtesy of Megan Mitchell

Total Time:: 30 minutes

Gabriela Cámara

PROFILES

Carnitas hiss in lard and black beans bubble as Chef Gabriela Cámara talks tortillas. “I’ve been making them this way since I was eight,” she says, kneading the masa harina dough. She tests the temperature of her comal, a traditional tortilla griddle, with her bare fingertips without flinching. It’s only 10:30 AM in our studio kitchen, but Cámara needs no warming up before we begin shooting. And there’s no stopping her. She is, after all, chef-owner of nine restaurants in Mexico and one in the US. Cámara never intended to be a food tycoon. The restaurant industry practically fell into her lap while she was studying art history in Mexico City. She and her friends loved eating fresh grilled fish on the coast but noticed that the city was missing a seafood scene, so she opened Contramar. Diners gobbled up her fresh tuna tostadas and grilled fish slathered with a striking duo of red and green chile sauces. “I’m taking advantage of a hole," she says, "of a missing part of cuisine in a city where people are so obsessed with food.” From stuffing tacos to building a Mexican restaurant empire, Cámara is skilled at filling the gaps. In San Francisco, a city that’s notoriously hard to find steady waitstaff, she opened her latest restaurant, Cala, with staff consisting mostly of ex-cons who have come through job-placement programs and halfway houses. “In Mexico, I’ve had all these characters...They get it together because they see an opportunity,” she explains. “I didn’t want to use it as a publicity tool...I did not have that pretension.”Cámara certainly favors deliciousness over pretension in her cooking as well, and that's why she’s created her Mexican Street Food class with us. You’ll learn to griddle homemade corn tortillas that taste nuttier and softer than any store-bought version; they're a key component of Cámara's tangy shredded chicken tacos, Baja-style fish tacos, deep-fried quesadillas, and egg-stuffed breakfast, all topped with homemade tongue-tingling condiments from Yucatán-style pickled onions to fresh salsa verde. There’s even more antojitos (literally "little cravings") in this colorful cooking course, and as Cámara will show you, they’re just as craveable in your kitchen as they are off the street.Gabriela's Restaurants:Contramar (CDMX, Mexico) Cala (San Francisco, CA)

Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge

Recipe | Courtesy of Brad Rice

Total Time:: 1 hour 45 minutes

3 Reviews

Marinated Grilled Chicken -- Village

Recipe | Courtesy of Rocco DiSpirito

Total Time:: 2 hours 40 minutes

9 Reviews

Dirty Rice Arancini with Saffron Aioli

Recipe | Courtesy of Rachael Ray

Total Time:: 2 hours 40 minutes (includes cooling time)

Quarantine Edition: A Full Day of Delicious

Episode | From: The Kitchen

The Kitchen is getting a full day of meals on the table with easy recipes for breakfast, lunch, dinner and even dessert! Geoffrey Zakarian kicks things off with his daughters as his sous chefs, making simple Huevos Rancheros. Then Katie Lee and Jeff Mauro pair up for a sandwich-and-soup combo: Katie's Grilled Cheese with Chipotle Mayo and Bacon and Jeff's Sheet Pan Roasted Tomato Soup. Dinner is covered with Sunny Anderson's 1-2-3 Rub with Grilled Chicken and Alex Guarnaschelli's Cucumber Salad. Finally, the hosts all get together for a virtual happy hour complete with a pantry sweet and a shout-out to some very special people.

Asia, Africa and India

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's going international with flavors from Asia, Africa and India. In Los Angeles, a funky fast Filipino joint spicin' up house-made hot dogs and piling pork adobo onto grilled cheese. In San Francisco, a Triple-G competitor adding Ethiopian flair to chicken jambalaya and fresh catch. And in Minneapolis, a lights-out Indian joint killin' it with classics like tikka masala and naan.

Jeffrey's Surprise Party

Episode | From: Barefoot Contessa

Just when Jeffrey thought his birthday surprise was a romantic walk along the beach, Ina has other plans – a surprise beach BBQ for him with his closest friends. On the birthday menu, a Grilled Butterflied Chicken cooked at the beach served with delicious sides – Broccoli with Balsamic Dressing and Tomato Kebobs and instead of a birthday cake, an elegant Mixed Berry Pavlova.