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Battle New York

Episode | From: Bobby's Dinner Battle

Bobby Flay challenges three teams of the best home cooks in New York to throw a melting pot-themed dinner party. While best friends Cat and Noelle draw upon their world travels to impress Bobby, best friends Nappy and Craig take-on frying their dessert, a first time risk for them both and husband and wife Chris and Sarah attempt to grind and create their own sausage. Who will be named the best home cooks in New York and take home the coveted Bobby's Dinner Battle trophy?

Smokin' Soups Stews & Ragouts

Episode | From: Emeril Live

1. Duck Stock 2. Duck Reduction 3. Smoked Sausage, Duck and White Bean Soup 4. Duck Stew 5. Duck Ragout

Mardi Gras Parade Food

Episode | From: Emeril Live

1. King Cake 2. Mardi Gras Jambalaya 3. Creole Fried Chicken 4. Smother Filet, Sausage and Crawfish Over Cheesy Biscuits

Ravioli/Pasta Party

Episode | From: Easy Entertaining with Michael Chiarello

One of the simplest parties to give, and one of the best! Bowls of steaming hot pastas and home made raviolis are set out with a choice of delectable sauces. Guests mix and match their own signature pasta dishes, then dig in with a side of hearty salad and garlic bread. Gameplan Day Before Party: Poach chicken thoroughly, transfer to a bowl, cover and chill in refrigerator for Mama’s Old Fashioned Ravioli. Blanche parsley and basil, mix with other ingredients for Blanched Basil Pesto, refrigerate overnight. Combine other ingredients with poached chicken, refrigerate for Mama’s Old Fashioned Ravioli. Assemble Mama’s Old Fashioned Ravioli, place on a cookie sheet, cover with a damp towel and refrigerate. 1 Hour Before Party: Poach and brown sausage for Spicy Sausage sauce. Mix Pasta Pomodorini sauce, and allow to simmer. Add other ingredients to Spicy Sausage Sauce pan, and allow to simmer. Slice and re-add browned sausage to Spicy Sausage Sauce, and continue to simmer. Pull Blanched Basil Pesto Sauce out of the refrigerator before reheating. At Party: Reheat sauces. Boil pasta. Keep pasta warm. Eat and Enjoy!

Chicken Pot Pie with Jalapeno Cornbread Topping

Recipe | Courtesy of Food Network Kitchen

Total Time:: 1 hour 5 minutes

1 Review

The Only Game in Town

Episode | From: Guy's Ranch Cook-Off

Guy Fieri's playing games with some of the ranch's favorite chefs. To start things off, the chefs get a juicy tasting challenge that'll end up with some wild additions to this wild game feast. Chef Jonathan Waxman livens things up with his Quail Liver Rigatoni and stays in the game with a Game Bird Pot Pie. Chef Antonia Lofaso's go-to is Goat Tartare and an anything-but-boring Wild Boar Bucatini. Chef Stephanie Izard jumps in with Rabbit Sausage and Carrot Hummus and spices up the competition with her Sichuan Peanut Roasted Duck with Pickled Veggies.

Roadstand Markets

Episode | From: Emeril Live

1. Creole Spiced Seafood Gazpacho 2. Lasagna of Spinach, Corn, Crab and Goat's Cheese 3. Sausage Stuffed Bell Peppers 4. Macerated Strawberries over Chocolate Shortcakes and Vanilla Ice Cream

Emeril's World

Episode | From: Emeril Live

1. Nola's Creole Shrimp & Homemade Tasso Pot Pie 2. Bacon Wrapped Monkfish, served Pheasant Style 3. Cedar Plank Fish with a Citrus Horseradish Crust 4. Grilled Filet of Beef with a Blue Cheese Glacage and Bacon Mashed Potatoes

Firehouse I Special

Episode | From: Emeril Live

Emeril gets "smokin" as cooks up the 4 finalist dishes in the Five-Slarm Firehouse Contest. 1. Seafood Bread Bowl 2. Hoisin Glazed Chicken stuffed with Sticky Rice and Chinese Sausage 3. Bob's Chicken Focaccia Sandwich 4. Jesse's Chicken Enchiladas

Super Bowl Party Soup

Episode | From: How to Boil Water

Learn the recipe for a Black Bean soup that creates the perfect, self-serve big game party bash. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Colander Large saucepan with lid Large soup pot Pepper mill Immersion blender or regular blender Wooden spoon Cutting board Chef’s knife Slotted spoon Measuring spoons Rolling pin Pizza cutter or chef's knife Pastry brush Parchment paper Sheet pan or cookie sheet Ladle Liquid measuring cup Tips: Soak beans in 3-4 times as much UNSALTED water as the quantity of beans Soaking beans is necessary because: They need to absorb some moisture in order to cook evenly Soaking keeps beans from splitting open Soaking breaks down the indigestible sugars that cause intestinal problems Soaking maximizes the nutritional content of beans Quick soak vs. long soak: For quick soak Bring beans to a boil for 3 minutes, and then remove from heat, cover pot, and set aside for 1-4 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Long soak Soak beans in cold water overnight or for 8 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Puff pastry: Available pre-made in the frozen section It is many-layered, consisting of pastry dough and pieces of chilled butter – when cooked, moisture from butter creates steam, causing dough to separate into many flaky layers Many applications, both sweet and savory – cheese straws, pot pie crusts, wrapping for encasing meats, flaky cookies like palmiers, pastries like Napoleons, croissants, pain au chocolate, etc. Recipe Rescues: For a vegetarian black bean soup - omit the ham hocks for a vegetarian black bean soup, but make up for it by seasoning with extra salt.For a chunkier soup - only puree half of the soup in the blender and add it back in to the chunky soup.Other sausages to use in the Saucisson - any type of smoked cured sausage containing pork, beef, or a combination.