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Worst Cooks in America

All New January 4 at 8|7c #WorstCooks
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Showing 31 - 45 of 825
This is one of my favorite ways to enjoy a nice cut of steak. It’s pan-fried and all its juices, with the cream, black peppercorn and cognac, bring the entire dish together. Since the sauce is so well developed in its flavors, I like to pair this with simple herb-mashed potatoes and some fresh lemon-forward, quickly sautéed spinach.

Filetto al Pepe with Herbed Mashed Potatoes and Garlic-Parmesan Spinach

Recipe courtesy of Gabriele Bertaccini
Let’s be honest, when you have a rack of lamb at the center of the table, you know that something special is about to happen. You feel like it makes the evening even more memorable. This recipe for the rack of lamb is simple, yet has wonderfully complex flavors. The meat lends itself to a sweet and sour play: The sunchoke puree together with the onion agrodolce cooked down in balsamic create the perfect background for the lamb to shine without overpowering the meat. This is a memorable dish on its own. Once you master it, it is something you will come back to again and again.

Roasted Rack of Lamb, Sunchoke Puree, Onion Agrodolce and Micro Herb Salad

Recipe courtesy of Gabriele Bertaccini
Not much in the world is better than a breaded and fried cutlet of pork…often big enough that it overhangs the sides of the plate. In order to balance out the richness of the fried pork, I'm serving it with a fresh and slightly bitter arugula and fennel salad. Squeeze some fresh lemon on the Milanese right before digging in, and enjoy!

Pork Milanese with Arugula, Fennel and Black Sesame Seed Salad

Recipe courtesy of Gabriele Bertaccini
This recipe’s salsa di noci (walnut sauce) hails from Liguria and is often prepared to dress gnocchi and pasta or simply served as a dip or spread. The natural sweetness and buttery mouthfeel of walnuts create a sauce that pairs beautifully with mezzelune (half-moon shaped ravioli) filled with funky Gorgonzola. If you have extra walnut sauce you can freeze it or refrigerate it and use it on your sandwiches in lieu of mayonnaise.

Gorgonzola Mezzelune with “Salsa di Noci” (Walnut Pesto Sauce)

Recipe courtesy of Gabriele Bertaccini
Paella is one of the most famous rice dishes in the entire world. It was born in Spain and the rice is infused with saffron, the spice that gives the rice floral notes and also its distinct yellow color. My version is fully loaded with land and sea protein: Here I used chicken, chorizo, lamb sausage and clams. The best aspect of this dish is that everything is cooked in one pan, with different ingredients added in an order based on cooking times. The process of making paella is the same regardless of the proteins that you use. Once you’ve mastered the technique, I invite you to explore and create your own version since it’s surprisingly straightforward. I served this with a roasted garlic, saffron and lemon aïoli which is absolutely delicious not only on paella but also for dipping french fries.

Paella with Chicken, Chorizo, Merguez Sausage and Clams with Roasted Garlic, Saffron and Lemon Aïoli

Recipe courtesy of Gabriele Bertaccini
Nothing takes me back to long Italian summers like a deliciously flaky pan-seared branzino cooked with a few very simple ingredients. This recipe is incredibly straightforward — just a sear technique with basic herbs. But with a great fish, that's all you need. As branzino has a very delicate flavor, I serve it with a summer caponata, perfect for when the markets are full of summer vegetables and fruits. This quick caponata comes together in a few minutes. Parsley, capers and summer vegetables like squash and cherry tomatoes make this a clean, bracing and summer-forward bite.

Pan Seared Branzino with Summer Caponata, Micro Herb Salad and Grilled Lemon

Recipe courtesy of Gabriele Bertaccini
This flavorful dish combines golden pan-seared chicken with a bright, lemony salmoriglio sauce made with garlic, parsley, and oregano. Served alongside tender roasted cabbage steaks and herbed farro, it’s a fresh and satisfying meal that’s easy enough for a weeknight but special enough to serve guests.

Pan-Seared Chicken with Salmoriglio Pan Sauce, Cabbage Steaks and Herbed Farro

Recipe courtesy of Gabriele Bertaccini|Anne Burrell
unknown

Mango Tart with Coconut Custard

Recipe courtesy of Cliff Crooks
2 Reviews
unknown

Peach Tart with Coconut Cream and Slightly Salted Caramel

Recipe courtesy of Cliff Crooks
This hamachi crudo preparation is an interpretation of the flavors of Thailand. It hits all the notes of sweet, sour, heat, salt, fat and acid.

Lightly Cured Hamachi with Cilantro, Peanut, Lime and Tamarind

Recipe courtesy of Cliff Crooks
Originating in Egypt, Dukkah (meaning to crush) is a Middle Eastern condiment of herbs, nuts and spices. There are many variations. It can be used as a dip, coating or finishing garnish for texture. Here, we use it as a coating for the duck.

Duck Breast with Dukkah Crust, Endive, Potato and Sour Cherry Jus

Recipe courtesy of Cliff Crooks
Baharat is a Middle Eastern spice blend that often includes black pepper and cumin in addition to other spices. This version leans Turkish with the addition of dried mint which is common.

Pistachio Crusted Rack of Lamb with Date Couscous and Baharat Spiced Carrots

Recipe courtesy of Cliff Crooks
1 Reviews
unknown

Ricotta Gnocchi with Mushroom Cream Sauce

Recipe courtesy of Cliff Crooks
11 Reviews
unknown

Mezcal Strawberry Smash

Recipe courtesy of Cliff Crooks
1 Reviews
unknown

Crab Cakes with Dijonnaise and Frisee, Fennel and Radish Salad

Recipe courtesy of Cliff Crooks
1 Reviews
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