FoodyTV Featured Shows: Recent Episodes
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R&B singer Bellie Bando and social media personality Tupac give the people insight into their kitchen with invigorating recipes and conversation. Each conversation pedaling a combination of the pallets with Bellie’s Honduran cultural background and Tupac’s southern desires of Soulfood. The infusion is effortlessly bedazzled with the drama of their relationship and their new baby, as Bellie reveals to the team and the world who got her pregnant and how their love story unfolded. Simultaneously viewers will get insight into their lifestyle with the management of her career, triumphs with amil and friends, and going from manager and artist to fiancés approaching marriage and a new baby. This is a form of dinner confessions you do not want to miss.
Penne for your thoughts? Sorry, that was cheesy... And so is this heavenly summer salad! Get your voyeuristic AND gastronomic kicks on, as you peep on Natasha (Tash) prepping for a backyard BBQ, and taking some "alone time". Not in the mood for entertaining? No worries. Pack up this saucy menage and take it to the office for a healthy alternative to food court fair. This carb and dairy lover's dream pairs sharp, savory parmesan and al dente Pasta with the sweet tang of sundried tomatoes. The dish comes together in a harmonious marriage of light and fresh pesto dressing. Who doesn't love a summer wedding? Does Pasta salad sound too straight? You obviously haven't tried this rainbow in a dish! You don't need a swarthy complexion to delight in this Mediterranean masterpiece. You don't even need a tan.
On this very first episode of In the Kitchen with Chef J, join host and Chef Jordan Lynn in her home while she whips up an incredibly simple fruit and bourbon filled dessert right in time for Valentine's Day. Is it cobbler or is it cake?? Nobody knows but what we do know is that it is perfection. For those looking to spend a romantic evening at home on this day for lover's, this Bourbon Apple Cobbler Cake is perfect for even the most novice baker. Our adult juice pairing today is a deliciously refreshing Bourbon Sour, Chef J's take on the traditional Whiskey Sour, as the perfect accompaniment for the sinfully cinnamony cobbler. Grab your ingredients and meet us in the kitchen!
A heroic modern tale of a young college girl whos weekend getaway will permanently change her life.... for the better?
Emily Obrian Discusses The Emily Obrien Story: From Prison To Popcorn Comeback Snacks With CTV News In Canada
On this episode of "WTF? Food & Music" we meet Jessica Bua marrie mother of 3 dedicated to her body and others. Her gym Amplified Fitness has shaped the life of her clients and built up her confidence as a female business owner. If the body is a temple hers is the Vatican! WTF? Food & Music 2 things that will always bring things together!
In Episode 2 Simona flies to Italy!! She takes us to NAples, in the heart of the Mediterranean Sea. She will introduce us to the ultimate fish culinary experience and make us discover the beauty of Southern Italy and the way Italians make APERITIVO ... Very fun and rich in Food!!
Simona takes us to the fashion headquarters of Rome, Italy where some of the most iconic Italian brands were originally created and she will take us for dinner in an ancient style Roman Empire wine bar .... follow her series to discover more cities, styles and food receipts!!!
While the steaks from the Sous Vide Steak segment cook, Chris aka the Urban Bourbonist and Vlad share some delicious bourbons. Some of the bourbon is more rare than an aristocrat steak.
Join Slim for an authentic Canadian Walleye shore lunch. Freshly caught walleye on the English River fried to perfection by the fishing guides from Halley's Camps.
Simona takes us to Beverly Hills, where she introduces us to a cool dining spot and she walks us through the iconic shopping area, Rodeo Drive. She interviews the owner of a diner and she will give us some tips to seat at the tables of the most expensive area of LA at affordable prices. Cheap and chic lifestyle and culinary experience.
Gazpacho is a staple of tomato season...but a peek into its origin story shows that the tomato version of the dish was a relatively recent innovation. Learn how this “soup- salad” evolved from being “food for vulgar people” to a dish so iconic that it’s played a role in multiple films by famed Spanish filmmaker Pedro Almodóvar, as well as making a simple version to enjoy for the rest of tomato season!
Because Everyone Wants To Dine Like A Diva ... In This Episode of Dining Divas The Divas Visit Crazy Uncle Mike's Nauvelle Americana and Make a Stop At Robert Irvines Boardroom at the SOBE Wine and Food Festvial before Checking out Potions In Motions Red Meat Lovers Club and Red The Steak House for Dinner.
The Divas Visit Piazza Italia for Exquisite Original Handmade Pizza...Then its off To Party @NegoSeato and try Bret Hausen's Winning Risotto. And Finally The SoBe Seafood Fest Battle of The Chefs
Because Everyone Wants To Dine Like A Divas .... The Divas Check In on Kitchen 305 the 00 Saloon and The World Famous Naked Crab.
Everybody Wants To Dine Like A Diva .... In This Episode the Divas Party Like Rockstars Aboard Seafair's Mega Miami Yacht before Stopping On Delray Beach for Drinks and Checking out Clutch Burger in Coral Gables.
Alaska's own Molly B and special guest Sarah Palin cook a delicious and scrumptious dessert!
For a totally entertaining time check out MOLLY B on FOODY TV, but be forewarned Bring Your Appetite!
Everybody Wants To Dine Like A Diva .....The Divas head to Deja Blue For Some Mediterranean Cuisine and Stop By Potions in Motion for Some Exquisite Catering and make a final stop at the Meat Market To Discuss Protein Science.
Welcome to From Eggs to Apples: investigating the food culture and nutrition of the ancient world! In our first episode, we start with the Yale Babylonian Tablets, the first-ever written recipes, produced around 1600 BCE in ancient Mesopotamia. In this video, we'll make two versions of a beef stew from the tablets: one from Mesopotamia's north (Assyria) and one from the south (Babylonia).
Babylonian-Style Beef Stew:
½ lb beef (bottom round or chuck), cut into small cubes 1 large turnip, peeled and cut into small cubes 3 cloves garlic, minced 1 tablespoon animal fat (pork or beef tallow) for pan 1 ½ cups water Salt
Boil water in a large pot and blanch the meat for a few minutes. Skim foam off the top, remove meat from the water, and discard water. Heat animal fat in a deep pan. Add garlic and saute for a few minutes. Add turnip and beef and allow it to slightly brown while stirring. Add water, cover and let simmer for about 20 minutes on low heat. Add salt as desired. Serve with flatbread.
Assyrian-Style Beef Stew:
½ lb beef (bottom round or chuck), cut into small cubes ½ lb small intestine (beef or pig), washed, drained and sliced into small rounds 3 cloves garlic, minced, plus 1-2 more for serving, sliced thin 1 tablespoon animal fat (pork or beef tallow) for pan ½ cup lily bulbs, washed and separated (available at Asian markets) 1 ½ cups water 1 ½ cups animal blood (cow or pig, available at some Asian markets and butcher shops) 1 leek or green onion, sliced thin Salt
Boil water in a large pot and blanch the meat and intestine for a few minutes. Skim foam off the top, remove meat and intestine from the water, and discard water. Heat animal fat in a deep pan. Add garlic and saute for a few minutes. Add intestine and meat and allow it to slightly brown while stirring. Add lily bulbs and stir for a minute more. Add water, cover and let simmer for about 15 minutes on low heat. Add blood, stirring continually to prevent coagulation. Simmer for another 10 minutes, until the stew has thickened and the color is dark and chocolatey. Add salt as desired and top with finely sliced raw leek and garlic. Serve with flatbread.
From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera, and Astoria Soundworks. In memory of Bill Mullen.
Join us next time for Episode 2: Ancient Egypt!
In our second episode, we explore two beverages of Ancient Egypt: a porridge-based barley beer that was the Egyptian dietary staple, and the refreshing ancestor of modern horchata, made with a surprising ingredient.
Egyptian Porridge Beer
1/2 cup red wheatberries 1 cup barley 3 cups water, plus more to cook barley Pomegranate juice (optional)
Soak wheat berries in a bowl of water overnight. Drain and transfer to a glass jar or container. Cover the jar with a light cloth, such as cheesecloth, secured with a rubber band. Let stand at room temperature for 1-3 days, or until you see little tails sprouting from the grains. During this time, make sure the grains stay moist but not submerged in water. Once a day, shake the jar gently to help air circulation. Once your grains have sprouted, spread them on a baking sheet and roast at 300 degrees F for about 3 hours. When done, they should be completely dry and dark brown and give off a pleasant, nutty aroma. Grind the malted grains into coarse flour in a food processor or with mortar and pestle. Place barley in a pot and add water until just covered. Boil until barley is mushy (about 30 minutes), adding more water as needed to keep from burning. Let stand (unrefrigerated) until cooled but still warm (about 1 hour). Combine barley porridge with the ground-up wheat berries and another six cups of water. Cover and let sit at room temperature for 3 to 4 days. Strain (optional) and serve. Add pomegranate juice if desired.
Egyptian Horchata
1 cup tigernuts 4 cups water ¼ cup honey ¼ teaspoon each ground fennel seed and coriander seed
Soak the tigernuts in water until softened (at least 12 hours, or up to 24). Pour the water and tigernuts into a blender. Add honey and and blend into a smooth paste. Smooth the mixture with more water if necessary. Allow the paste to sit in the fridge for an hour to rest. Strain the mixture. Be sure to press all the moisture out of the solids before discarding. Mix in spices and serve.
From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera, and Astoria Soundworks. In memory of Bill Mullen.
Join us next week for Episode 3: Ancient Greece!
COMING SOON- "THE COMEDY BLOCKBUSTER HIT OF THE SUMMER!" Rock Paper Scissors, Monks are required Superbad, Teens, 80's, Fun, Action, Adventure, Julia Stiles, Netflix, www.facebook.com/Rock-Paper-Scissors-104258845155742 Indican Pictures on Twitter, Facebook, Instagram, Strawberry Fields Entertainment -https://www.facebook.com/Strawberry-Fields-Entertainment-281275382280445
Strawberry cilantro salad: In this episode of Living in Italian, Fiorella shares an easy and fresh salad that anyone can make at home. Fiorella uses strawberries, cilantro, limes, red onion and olive oil. With only 5 ingredients, that can be whipped up in no time!
Fiorella is an Italian born Registered Dietitian who shares her love of cooking and the importance of eating with love. She emphasizes fresh, wholesome, nourishing ingredients based in the Mediterranean diet and the Italian lifestyle. With this is mind, she created the Living in Italian cooking series @FiorellaEatsTV
Slim and his friends cook some fine steaks from Steak Syndicate while sharing some bourbon.
Join Tommy the bartender as he travels to Isla Mujeres. Here, Tommy visits the popular Island watering hole: The Joint, a Bob Marley inspired Reggae bar. Here Tommy gets to try the best wing and frozen mojito combination Isla Mujeres has to offer.
Join Tommy the bartender as he travels to Isla Mujeres. Here, Tommy visits the popular Mezcal bar: Tres Mentiras. This bar boasts Isla Mujeres' largest Mezcal collection and has some of the best Mixologist Isla Mujeres has to offer.
Join Tommy the bartender as he travels to Isla Mujeres. Here, Tommy visits the popular Island watering hole: Javi's Cantina the birthplace of "Dinnertainment".
Join Tommy the bartender as he travels to Isla Mujeres. Here, Tommy visits the Dolphin Discovery, Isla Mujeres' dolphin sanctuary that just happens to be attached to an oceanside bar.
Join Tommy the bartender as he travels to Isla Mujeres. Here, Tommy joins a Tequila class taught by non-other than Project Mayahuel, Isla Mujeres premier cocktail collective.
A life-changing and life-saving decision at the age of 35 would have Alt dramatically change her lifestyle, food intake, and frame of mind. Her raw food diet for the past 25 years has left her feeling better than ever before.
As for her books, Carol has a Doctorate in Alternative Health Studies and was a best-selling author for her first book on raw food called Eating in the Raw, which came out in 2005 and is a perpetual best-seller. Her second book: The Raw 50 (menus) in 2007. Her third book Easy Sexy Raw was published in 2012, and her last book in 2015, A Healthy You with Carol Alt, was based on her 3-year tenure as host of the Fox News show of the same name.
She then followed up with a book series on modeling called This Year’s Model and Models Inc. Carol’s books were touted by the modeling industry as the benchmark of modeling books and a must-read for every young model and their mothers who are thinking of modeling as a career.
Carol was also a main feature in HBO’s highly successful documentary, About Face. Produced by Timothy Greenville-Sanders, it delved into the secret lives of supermodels.
Molly Bravo From Organicopia and Mollys Mason Jar Is Back With Her Latest Sustainable Farm To Table Project @WylderSpace - Check out This Interview From 10-16-2019.
The island of Sicily is a point of obsession for Elizabeth, at least for a place she has yet to travel to, and she explores this by making one of her favorite pantry pasta dishes. From digging into how Sicilians approach basics like pasta and bread to examining the history of controversial ingredients anchovies and sun-dried tomatoes, she makes the case to embrace them all with this super-savory pasta dish that can be enjoyed at any time of year.
Naimah Lanae’ travels down to sunny Florida and fries up the Atlantic Oceans best Alligator Fritters and a deliciously moist Key Lime Pie.
Randy teaches us how to make protein egg bites. They're muffin sized egg casseroles with peppers and cheese.
Robert Funaro is a seasoned NY-based actor best known for his three years as a regular on the hit series "The Sopranos," where he created Eugene Pontecorvo's role. His last episode, "Members Only," where Eugene asks Tony to get out of the mob and leave for Florida with his family that ended in his suicide, garnered an Emmy Award for writer Terence Winter.
Funaro's most recent performances in Film and TV have been Martin Scorcese's "The Irishman," where he played opposite Robert Deniro (Frank Sheeren) as his friend Johnny who introduces him to La Cosa Nostra's Skinny Razor (Bobby Carnevale).
His latest TV includes, Showtimes hit series "Ray Donovan's" last Season Seven, where he recurred in 5 episodes as Lt Bricker opposite Quincy Tyler Bernstine as her corrupt boss.
Not only is Funaro talented on screen, but his talent in the kitchen will have anyone write a 5-star review about his cooking. This full-blooded Italian, native Brooklynite makes his way to his family's heart every week with his Sunday sauce. He attributes all his learnings to his beloved Mama Funaro.
Aye Jo! Come out West as Naimah Lanae’ whips up some of the best Chicago street food with Italian Beefs & Elotes Mexican street Corn!
On todays episode of Farmhouse Cooking Chef Colin Shows Us How To Make Cashew Cheddar Cheese From Scratch
Sauce Queen Chef India Shows You How To Make Her World Famous Salt and Pepper Blend From Scratch Fresh With Pepper Corns and Love #Mortar&PestleNotIncluded
Pheezy Travels Home To Vietnam To His Familys Cock Farm To Bar B Cue Fresh Prawns and Make HIs Famous Blue Crab and Charcoal Shrimp Recipe With Seafood Dipping Sauce
Sauce Queen Chef India Shows You How To Make Real Italian Marinara Sauce From Scratch #Atlantaholics
Live From Alaska Molly B Is Cooking Crazy Style - Delicious Alaskan Salmon Dish With Walnuts, Butter, Garlic Oil, Brown Sugar And Apples #BrandyOptional
Chef Richard Eng founder and owner of @blacklabeldonuts is changing the game when it comes to donuts and pastries. Enjoy this interview. His story is inspiring. Show your support and follow them on Instagram and Facebook.
Series Premiere - The Sauce Queen Chef India goes over some kitchen essentials to have available in the kitchen when making the amazing dishes she will teach you this season. Using these tools paired with her recipes, she will help you to make restaurant-quality dishes at home.
● Shrimp cocktail: it used to be A Thing, but isn’t anymore--why is that? Elizabeth explores the history of the shrimp cocktail, including its origins as the oyster cocktail, and presents a modern update of the iconic dish with some inspirational help from two of her favorite food personalities.
E2: Hawksmoor Marmalade Cocktail - Who knew that marmalade could be an amazing ingredient in cocktails? Famed London bartender Harry Craddock did back in the 1920s, and so did the minds behind iconic modern London steakhouse Hawksmoor when they included it in their restaurant’s first cookbook. If you’re looking to up your home bartending skills with a drink that originated as a breakfast cocktail, Elizabeth will show you how to make this very easy-to-make and eminently quaffable tipple.
@LunaGray - Pop / Hip-Hop Megastar Luna Gray Debuts Her First Episode of Her Weekly Lunch Series Lunch With Luna on @FoodyTV
Hosted By: Elizabeth Schreiter Episode 1: Turkish Çilbir - ● A classic Turkish egg dish gets a modern update thanks to the use of an immersion circulator! Watch Elizabeth show you how to make this flavorful and zesty dish--perfect for brunch or a light lunch or dinner--featuring roasted garlic-spiked yogurt, slow-poached eggs, and Aleppo pepper-laced butter.
Peter Thomas From The Real House Wives Of Atlanta Joins Chef Simpson In The Cooking With Love Kitchen
Love stuffed clams? Hate the shell? Us too! Nancy DeRosa turned this tasteful bite into a casserole everyone loves. Every time I serve this, it's finished in minutes, all you need is the perfect cracker.
Take your appetizer game up a notch! Nancy DeRosa has a healthy, hearty, holiday dish that can be served year round and is great for vegetarians as well as meat lovers.
Just in time for the Holiday season, we have the perfect recipes in store to turn your festive frustrations into delish delicacies great for all your parties.Enjoy the first episode now, "Let's Make Skillet S'Mores," and let us know if you're adding it to your dinner table this weekend!
Join Tim Shweitzer as he prepares some beautiful dishes with some local chicken from Browders Birds farm in Mattituck, NY.
Join Chef Molly Holbrook in the Organicopia kitchen as she inspires us to buy local, eat seasonal, and make great food with the people we love!
Chef Carol Galanty brings us her cooking philosophy as she creates these 3 healthy and delicious dishes; kale salad, tempeh millet croquets, and chocolate apricot truffles!
Chef Albert prepares some untamed Monterrey Sausage and peppers, with sausages from the renowned Monterrey Sausage Company!
Chef Albert is at it again with his untamed frog legs and his take on Mexican street corn, as well as a beautiful tuna steak!
Pork, salmon, and prawns; what do all 3 have in common? We're cooking them with Chef Albert on this episode of Untamed Chef!
Join Tim Shweitzer as he prepares some beautiful dishes with some local, farm raised oysters from Blue Point, Long Island.
Chef Tina shows us how to enjoy gifts from the garden as she creates a gourmet vegetarian meal including stuffed mushrooms & roasted cauliflower.