A special Mother's Day brunch edition of "Chef On A Shoestring" with Donatella Arpaia, author of "Donatella Cooks."
Kim Barnouin, author of "Skinny B****: Ultimate Everyday Cookbook," serves up the meal you voted for including white bean and kale soup; eggplant parmesan; and chocolate peanut butter cupcakes.
Jet Tila, executive chef of "Wazuzu" at the Wynn hotel in Las Vegas, serves up an Asian infusion dish including pear salad; tangy fried chicken; and pineapple slushie.
John Mooney, executive chef of "Bell Book & Candle" in Manhattan, serves up winter comfort food including butternut squash soup; patty melts; and pear crumble dessert.
Chef Matthew Accarrino prepares a three-course meal for four including split pea soup, Chicken Milanese with salad and toasted walnut bread for dessert -- all for under $40.
Chef Jason Santos, executive chef at "Gargoyles on the Square" serves up Halloween themed food including Kung Pao calamari critters; Buffalo bat wings; and candy corn mojitos.
Kevin Roberts, "The Food Dude," is in a barbecue frenzy for Memorial Day weekend with chicken wings, burgers, mayo-free cole slaw and ice cream sundaes.
Cook's Illustrated Doc Willoughby shows Chris Wragge how to prepare Cheesy Grits, Kentucky Burgoo, Lemon Cheese Pie and Mint Juleps -- all in honor of the Kentucky Derby.
Chef Cindy Hutson, owner of "Ortanique, Cuisine of the Sun," serves up cuisine with a Caribbean influence, including red strip mussels; Jamaican fricasse chicken; and cheesecake sabayon.
Chef Michael Ferraro, executive chef at "Delicatessen" and "Macbar," serves up comfort food, including roasted pumpkin salad; lobster mac and cheese; and sliced apple tart.
Chef Daniel Humm, Executive Chef of 11 Madison Park restaurant, serves up a four star meal for under 40 dollars, including red endive salad with mozzarella; roasted chicken with wild mushrooms; and milk chocolate caramel tart.
Ken Oringer, restaurant owner and winner of "Iron Chef America" cooks up a fiesta for your mouth including clear chilled tomato soup; carne asada tacos with salsa verde; and churros with cinnamon.
Pastitsio, is classic Greek comfort food, which Diane Kochilas teaches you to make in this step by step video. It sounds exotic but pastitsio, which so many people know from Greek restaurant menus, is nothing but a combination of pasta, ground meat sauce perfumed with tomato, cinnamon, and allspice, and a rich layer of bechamel sauce, which makes the dish irresistible.
GreekFoodTv☼ Pastitsio - Greek Baked Pasta, Ground Meat Sauce, Bechamel
With more than 20 years' experience in the Greek kitchen. Diane is a consulting chef at various Greek or Greek-inspired restaurants in the United States.
Other restaurant activities include menu development and writing.
She consults on product development for several Greek food manufacturers.
Together with the Hellenic Foreign Trade Board, she has been an active participant in the campaign to get Greek foods, wines and spirits acknowledged by a wider, international audience.
* 2008-Present. HellenicGourmet at the Athens Venizelos Airport. I am a consultant for the Hellenic Duty Free shops and have played an instrumental role in the complete revampoing of the gourmet shop's profile, product mix, etc.
* HEPO. At the inception and during the duration of the KERASMA campaign, I helped conceptualize conference themes and other campaigns and am the editor of the magazine The GreekGourmetraveler.
* Consulted on product development, for Meditarian, a meat and fish processor in greater Athens.
* In 2000 I was the consulting chef at Diatiriteo Restaurant («The Conservatory») in historic Athens. There, my responsibilities include shaping the overall philosophy of the restaurant, which is aimed at promoting contemporary, regional Greek cuisine, designing the fall and spring menus, deciding upon specials, and overseeing the execution of the menu.
* I was affiliated with Milos Restaurant in New York City, for which I organize several special events annually. The first, in January 1998, was a presentation and tasting of regional Greek olive oils. The second, in March 1998, was a paean to Mediterranean fish soups. Forthcoming this year are a Greek wine and cheese event and a charity dinner featuring ancient cuisine.
* I have worked as a restaurant consultant elsewhere in New York City, at Gus' Place and Eros Restaurants, in both instances teaching professional chefs more about Greek cuisine.
* I also work as a food consultant in Greece for local companies seeking help in promoting their products in the Unites States. This type of work includes everything from recipe and product development to researching traditional Greek food in all its facets, to writing promotional materials aimed at making Greek food abroad more widely known abroad.
* Chef on a Shoestring, NBC weekend.
* Today Show Weekend Edition.
* Τhe Today Show.
* The Food Network (TVFN) with Sarah Moulton.
* The Food Network, David Rosengarten.
* As the sole guest on Martha Stewart, "Greek Easter"
* As a guest chef on "Home Cooking with Amy Coleman," which ran in a prime-time slot on national television all over the U.S.
Being interviewed for the venerable PBS News Hour on how the Athens food scene is a mirror of the Greek economy was lots of fun. Here are the two links, to two separate segments.
Read Segment 1...
Read Segment 2...
Check out my recent article in the L.A. Times food section, on the resuscitation of the taverna in hard times in Greece. I offer up a few great taverna recipes that are easy to make at home. Read More...
The Early Show's "Chef on a Shoestring" guest Jet Tila of the restaurant Wazuzu spoke with Jessica Kumari on his world records for the largest stir fry and sushi roll as well as his interesting start in cooking.
For The Early Show's Thanksgiving Feast Chef on a Shoestring challenge, "The Next Food Network Star" winner Melissa d'Arabian was given a budget of 80 dollars to feed 8 people. Her holiday menu includes a roasted garlic-scented turkey with garlic scented stuffing, yam-marbled 2-in-1 mashed potatoes, sautéed red cabbage and apples with fennel, and a kale salad with spiced pecans.
This week's Chef on a Shoestring is John Tesar, owner of 'Tesar's Modern Steak & Sustainable Seafood'. Tesar prepares watermelon salad, Turkey meatloaf, and Lemon tart with blackberry puree