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Clean-Out-the-Fridge Meatballs

Video | 38:05

Larisa Alvarez's meatballs are a great way to clean out the fridge without the feeling of a fridge clean-out meal. Pantry staples such as breadcrumbs, milk, eggs and cheese along with some ground protein make the base for this very versatile recipe.

Stuffed French Toast

Video | 23:29

Jet Tila shares his ultimate sweet and savory breakfast French toast, a cheese lover's dream. It's a great base recipe, too, if you want to add some sautéed greens to balance out the richness. Or you can keep it simple with maple syrup.

Vegan Biscuits

Video | 27:46

These tender biscuits will wow even non-vegans! The almond milk and plant-based butter provide a moist, flaky texture, similar to the dairy-based classic. We added some scallions and fresh cracked black pepper for a tasty recipe everyone can enjoy.

Daniel Patterson

PROFILES

“Figs on a plate” is the ubiquitous cliché of the ingredient-obsessed San Francisco restaurant world, but Daniel Patterson’s cuisine couldn’t be further from that stereotype. Ingredients still remain the focus, but the preparation is genius. The Massachusetts-born chef, restaurateur, and food writer now helms a number of restaurants, including Coi, Alta, Aster, and more. Patterson opened his first restaurant, Babette, when he was only 25 years old, and seven years later, earned his first James Beard Award nomination. Among his many accolades are a “Best New Chef” nod from Food & Wine, a “Chef of the Year” award from San Francisco Magazine, and a “Best Chef: West” win from the James Beard Foundation. In his spare time, Patterson also runs The Cooking Project, a nonprofit, community-based organization he co-founded, which is dedicated to teaching kids and young adults fundamental cooking skills. He also finds time to write about food in publications like The New York Times, Food & Wine, Financial Times, and Lucky Peach. His book, Coi: Stories and Recipes (Phaidon) was published in October 2013. He’s got tons of great recipes right here on Panna, but his poached scrambled eggs trick has particularly wowed our viewers.Daniel's Restaurants:Plum Bar (Oakland, CA) Coi (San Francisco, CA) Daniel's Book:Coi: Stories and Recipes (2013)

Modern Chocolate Chip Cookies

Video | 04:37

Meet the cookie recipe that Sarah Copeland, a busy mama, turns to again and again. She demonstrates how to dump and stir the ingredients into one bowl, shape the cookies and use a food stylist's trick to stud the tops with extra melty chocolate.

Sheet Pan Zucchini Parmesan

Video | 01:03

This oven-baked zucchini Parm is crispy on the outside and tender on the inside, no deep frying necessary! The breaded zucchini is topped with sauce, lots of fresh mozzarella and Parmesan for an easy sheet pan recipe you'll come back to again and again.

Paccheri with Pecorino-Pepper

Video | 17:53

A nod to cacio e pepe, this recipe is simple but luxurious. Pasta guru Linda Miller Nicholson shows us how to make a silky, creamy sauce by whirring up hot pasta water and pecorino in the blender -- then tossing it in the skillet with pasta.

Oatmeal with Blueberry Sauce

Video | 25:06

Breakfast oatmeal that tastes like dessert with half the guilt! Chef Jackie Rothong puts love into every part of this recipe, and it definitely shows when you taste it. In a hurry? Not to worry! You can transform this dish into overnight oats easily.