CookTracks

Become a master of Asian cuisine in your own kitchen as we cook along with the incredibly knowledgeable and talented Chef Jet Tila. We have a special guest host this week from the NYC Wine & Food Festival as we’re guided by the exceptional culinary mind of Devin Padgett. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: ALL INGREDIENTS AND HOW THEY SHOULD BE PREPPED ARE LISTED BELOW, FOLLOWED BY THE SAME INGREDIENTS GROUPED BY RECIPE.Makes 4 servings INGREDIENTSIngredients as they should be prepped for the cookalong: ¾ cup of oyster sauce, separated out into ½ cup for General Tso’s sauce and ¼ cup for Fried Rice1 tbsp hoisin sauce                                                     1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available) ½  cup sugar                                             6 tbsp white vinegar 3 ½ tbsp soy sauce, 2 tbsp separated out for the General Tsos’ sauce and 1 ½ tbsp. for Fried Rice½ tbsp ginger root, fresh, minced 2-3 cloves garlic ( ½ tbsp), chopped 1 tbsp cornstarch mixed with 1 tbsp water          1 drop red food coloring, optional2 lbs. chicken thighs, cut in to 2” dice1 cup cold water2 ½  cups tempura flour, 1 cup set aside for dredging½ onion, large dice - yellow or white onion10-12 whole dried Thai chilies1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes) 3 scallions, bias sliced thin 1 ½  quarts vegetable oil  for the General Tso’s sauce + 2 tbsp any high temperature oil (vegetable, canola, or grapeseed) for the fried rice¾ cup bacon, diced (substitute ham if you'd like) ¾ cup white onion, diced2 cloves garlic, minced¼ cup diced carrots¼ cup snap peas, sliced (or other seasonal vegetables)2 eggs scrambled, not cooked 4 cups cooked rice of your choice (white, brown, even cauliflower!) 2 green onions choppedWhite pepper (if you don’t have, black pepper works as well)Specifically for the Sauce:½  cup oyster sauce 1 tbsp hoisin sauce                                                     1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available) ½ cup sugar                                             6 tbsp white vinegar 2 tbsp soy sauce                                                      ½ tbsp ginger root, fresh, minced  2-3 cloves garlic (½ tbsp), chopped1 Tbsp cornstarch mixed with 1 tbsp water          1 drop red food coloring, optional Specifically for the Chicken:2 lbs. chicken thighs, cut in to 2” dice1 cup cold water2 ½ cups tempura flour, 1 cup set aside for dredging½ onion, large dice10-12 whole dried Thai chilies1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes) 3 scallions, bias sliced thin1 ½  quarts vegetable oilSpecifically for the Bacon and Egg Fried Rice:2 tbsp oil¾  cup bacon, diced (substitute ham if you'd like)¾  cup white onion, diced2 cloves garlic, minced¼ cup diced carrots¼ cup snap peas, sliced (or other seasonal vegetables)2 eggs scrambled, not cooked4 cups cooked rice of your choice (white, brown, even cauliflower!)1 ½ tbsp soy sauce¼ cup oyster...

Cook along with actress, TV personality and Food Network’s Kids Baking Championship host, Valerie Bertinelli, as she walks you through a crispy and DELICIOUS chicken thigh dish.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: Position an oven rack in the top third of the oven and preheat the oven to 450 degrees F before the cookalong begins.Makes 4 servings INGREDIENTS2 – 2 ½ pounds chicken thighs, bone in, skin on3 tablespoons canola oil1 tablespoon plus ½ teaspoon kosher salt1/2 teaspoon ground black pepper3 tablespoons minced red onion (about 1/4 red onion)1 tablespoon minced seeded jalapeno (about 1/4 large jalapeno)2 cloves grated garlic1/4 teaspoon ground cumin1/4 teaspoon ground coriander1/2 cup tequila blanco1/4 cup lime juice (2 to 3 limes)2 chipotle peppers in adobe sauce, chopped1 tablespoon light agave or honey1 tablespoon unsalted butter1 tablespoon minced fresh cilantroEQUIPMENT ESSENTIALSOven-safe sauté pan large enough to fit the Chicken ThighsKitchen tongs (or spatula)Meat thermometer (optional)Small saucepan for Tequila Lime sauceSpoon (or spatula) for stirring the sauceYour favorite serving dish!For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

We’re in Patti LaBelle’s home kitchen, cooking up her famous CRAB CAKES, from her book LaBelle Cuisine: Recipe to Sing About. Grab your ingredients and cook along with this legend. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: (from Patti) Use fresh bread crumbs, made in a blender or food processor from crustless firm white sandwich bread, not dried crumbs from a box. Crab cakes are supposed to taste like crab, not bread, so use the absolute minimum amount – just enough to keep the cakes from falling apart. For this class we’ll be refrigerating the formed crab cakes for about 15 minutes.Makes 4 servings INGREDIENTSFor the Crab Cakes:3 tablespoons butter¼ cup finely chopped onion1 pound jumbo lump crabmeat, picked over to remove cartilage1/3 cup fresh bread crumbs (see Cook’s Notes above)1 large egg, lightly beaten¼ teaspoon hot red pepper sauceSeasoned salt and freshly ground pepperLemon wedgesFor the Lemon Aioli:1 cup mayonnaiseFinely grated zest of 1 lemon2 tablespoons fresh lemon juice1 clove garlic, mincedFine sea salt & freshly ground pepper, to tasteHabanero pepper or hot pepper of your choice, optionalEQUIPMENT ESSENTIALSMedium skilletMedium BowlWax paper-lined baking sheetPlastic wrapBroiler pan, lightly greasedSmall BowlFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

Chef, author and TV Personality, Geoffrey Zakarian, is joined in the kitchen by his two daughters and they’re cooking up a delicious breakfast! If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 4-6 servingsINGREDIENTS2 tablespoons extra virgin olive oil1 medium yellow onion, diced¾ pound ground lamb¾ teaspoon ground cinnamon1¼ teaspoons kosher salt, plus more for seasoning¼ teaspoon freshly ground black pepper¼ cup pine nuts, toasted6 large eggs2 tablespoons unsalted butter¼ cup coarsely chopped Italian parsley Warm pita bread, for servingEQUIPMENT ESSENTIALSLarge skillet, preferable cast ironWooden spoon or silicon spatulaSmall mixing bowlFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

Chef, restaurateur, cookbook author and Chopped Judge, Chef Scott Conant, takes you step by step through a delicious risotto recipe right from his home kitchen.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 4-6 servingsINGREDIENTS3 Tbsp extra virgin olive oil (enough to coat the pan) 3 Tbsp shallots, diced fine 1 ½ tsp garlic, diced fine Crushed red pepper flakes, as neededKosher salt, as needed2 ½ Tbsp butter, unsalted 1 ½ cups vialone nano rice (if you can’t find, Aroborio works as a good substitute)½ cup dry white wine 5 cups warm vegetable stock/broth 1 ½ tsp fresh thyme leaves, chopped ½ cup Parmigiano Reggiano cheese 2 each egg yolks, optional2 cups cleaned asparagus (cut off and discard tough bottom 2 inches- peeled the rest and cut the tips into 2-inch pieces- cut the rest of the stem into ¼ – ½ inch pieces)1 cup spring onions (green onions) sliced about same size as asparagus bottoms2 Tbsp olive oilEQUIPMENT ESSENTIALSTwo stock pots, one with the stock heating up at the beginning of class8 oz. ladleWooden spoon or spatulaMedium sauté panFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

Worst Cooks in America teacher extraordinaire, Chef Anne Burrell, walks you through polpettini, ya know… yummy little meatballs.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 4 servingsINGREDIENTSExtra virgin olive oil3 onions, cut into ½ inch diceKosher salt3 cloves garlic, smashed and finely chopped½ pound ground beef½ pound ground veal½ pound ground pork3 tablespoons finely chopped fresh rosemary¾ cup freshly grated Parmigiano½ cup bread crumbs3 Large eggs 2 cups chicken stockEQUIPMENT ESSENTIALSLarge saute panWooden spoon or spatulaLarge bowlFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

Chef Josh Capon is joined by his daughter Amanda and they’re walking you through a quick and easy one sheet pan meal. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 4 servingsINGREDIENTSFor the Red Snapper:4 red snapper filets, 4-6 oz each2 zucchini, sliced into thin discs1 cup Extra Virgin Olive OilSalt and pepper1 cup Kalamata Olives, sliced1 cup Cherry Tomatoes, sliced3 Garlic Cloves, sliced4 Sprigs Fresh Oregano1 Red Onion, sliced½ cup White Wine2 LemonsFor the Crushed Potato Salad:1 pound Fingerling or baby potatoesSalt and pepper1/2 cup Extra Virgin Olive Oil2 Tablespoons Chopped ParsleyEQUIPMENT ESSENTIALSBaking sheet, lightly oiledMedium bowlServing PlatterPot, filled with waterPotato Masher or forkFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

The one and only Giada De Laurentiis walks us through a super fast pasta that’s perfect any night of the week.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 4 servingsINGREDIENTS1 pound linguine1 teaspoon Calabrian chili paste, or more if desired 1/2 teaspoon Colatura di alici di Cetara, or fish sauce1 anchovy fillet chopped fine1/2 cup extra virgin olive oil1 cup freshly grated Parmigiano Reggiano cheese½ cup walnuts, toasted and chopped1/2 cup mint leaves, roughly chopped or torn1 cup baby arugula, roughly chopped or tornEQUIPMENT ESSENTIALSLarge tall pasta potTongsLadleLarge bowlWhiskFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

Best friend duo Daniel Holtzman and Michael Chernow of the incredibly delicious restaurant, ‘The Meatball Shop’ walk you through the ultimate Chicken Meatballs and Honey-Roasted Carrots with walnuts, prunes and mint.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: Preheat oven to 450 degrees before the cookalong begins.Makes 2-4 Servings and 24 MeatballsINGREDIENTSFor the Carrots:8 Large carrots, cut into 3"x1" pieces - like thick cut fries 1/4 cup olive oil1 teaspoon salt 1/2 cup honeyFor the Topping: 1/4 cup pitted and chopped prunes1 tablespoon olive oil1/4 cup chopped fresh mint1/4 cup chopped roasted walnuts 1/2 teaspoon salt Squeeze fresh lemon juice For the Meatballs:2 pounds ground chicken (preferably coarsely ground thigh)½ cup breadcrumbs 2 eggs½ cup chopped fresh parsley¼ cup dry white wine1 tablespoon kosher salt2 teaspoons freshly ground fennel seed1 teaspoon freshly ground black pepperEQUIPMENT ESSENTIALSLarge mixing bowl2 small bowlsBaking sheet or roasting panLarge mixing bowlBaking Dish (9 x 13)For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.

Food Network’s “The Kitchen” Co-Host, Jeff Mauro walks us through The Greatest American Patty Melt!If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 4 SandwichesINGREDIENTSFor the Caramelized Onions:2 tablespoons unsalted butter1 yellow onion, thinly sliced2 tablespoons dry sherry wine Kosher salt and freshly ground black pepperFor the Patty Melts:1 1/2 pounds ground chuck2 teaspoons garlic salt Freshly ground black pepper 8 slices marble rye 16 slices white American cheese 1 stick (8 tablespoons) unsalted butter, at room temperatureYellow mustard, optional, for servingEQUIPMENT ESSENTIALSMedium SkilletWooden spoon or spatulaLarge cast-iron skilletMetal bowl or domeFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.

It’s a Mexican Fiesta with Neil Patrick Harris and David Burtka. They’re joining us from their home kitchen.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: David shares how to toast spices and grind them, but if you don’t have whole spices or the equipment to do so, you may use ground spices. Makes 6 burritos. Makes guacamole for 4-6. Makes 2 margaritas.INGREDIENTSFor the Nacho Burrito Filling:2 tablespoons canola oil1 onion, diced 3 cloves garlic, minced2 teaspoons chili powder1 teaspoon whole cumin (can substitute ground in a pinch)1 teaspoon whole coriander (can substitute ground in a pinch) ½ teaspoon dried oregano1 chipotle chili in adobe sauce, chopped1, 14 oz can fire roasted tomatoesFor the Burritos: ½ bag tortilla chips1 ½ cups shredded cheese of choice2 cups shredded lettuce2 cups diced tomatoes 1 cup sour cream Dash of favorite hot sauce6, 10” flour tortillas For the Guacamole:6 ripe avocados, halved, pitted, and peeledJuice of 1 large lemon (about ¼ cup)1 garlic clove, finely grated on a Microplane1 small red onion, finely diced2 tablespoons finely chopped fresh cilantro, plus whole leaves for garnishKosher salt and freshly ground black pepper1 jalapeño, finely minced2 Roma (plum) tomatoes, halved, seeded, and cut into ¼-inch piecesTortilla chipsFor the Margaritas:Ice4 ounces blanco tequila1 ½ ounces good-quality triple sec, such as Combier or Cointreau3 tablespoons fresh lime juice (about 1 large lime)1 tablespoon simple syrup2 lime wedges, for garnishEQUIPMENT ESSENTIALSBaking sheetSpice grinder or mortar and pestle, if using whole spicesLarge skilletJar or bowl to drain excess greaseSpatulaMedium bowl, to mix guacamoleCocktail shakerFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.

It’s Brunch with Bobby Flay...need we say more!If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: If you are using store-bought tortillas, have them fried in advance of class/episode. To Fry Corn Tortillas, heat 2-inches of canola oil in a medium skillet until it reaches 370 degrees F.  Add the tortillas, one at a time and fry, turning once with tongs, until crispy, about 30 seconds.  Remove to a baking sheet lined with paper towels and lightly season with salt. Makes 4 servingsINGREDIENTS4 fried corn tortillas, see cook’s noteCanola oil, for cooking3 tablespoons olive oil 1 small Spanish onion, finely chopped 5 cloves garlic, chopped to a paste (separated into 3 cloves and 2 cloves)2 tablespoons ancho chile powder 2 tablespoons chipotle in adobo puree 24 ounces canned plum tomatoes and their juices, pureed 2 tablespoons honeyKosher salt and freshly ground black pepper 1 15-ounce can black beans, rinsed and drained 1 teaspoon ground cumin 1 teaspoon fresh oregano, finely chopped 4 tablespoons unsalted butter, cut into tablespoons 8 large eggs 1/2 cup sour cream or creme fraiche Finely grated zest of 1 lime 1 teaspoon lime juice 3/4 cup Monterey jack cheese, shredded 4 ounces cotija cheese, crumbled 1 ripe Hass avocado, pitted, peeled and sliced1 ounce pickled jalapenos  1/4 cup chopped fresh cilantro EQUIPMENT ESSENTIALS2 wooden spoons1 spatula  Medium saucepan for the Tomato-Red Chile Sauce Small saucepan for the beansLarge cast iron skillet for frying the tortillas Wax paper Baking sheet lined with paper towels for the tortillas Large nonstick sauté pan with a lid for the eggs Extra plate for holding the cooked eggs Small bowl for the sour creamMicroplane for zesting the limeLadle for the sauce For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.

Learn everything you need to know about Carbonara Pasta...from the one and only, Chef Rocco DiSpirito.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: Have your pot of water on the stove and set to boil before the start of class/episode.Makes 2 servings INGREDIENTS2 Oz Guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips.6 Oz Dry Spaghetti 3 egg yolks1/4 cup grated pecorino Romano or Parmigiano Reggiano cheeseFresh black pepperEQUIPMENT ESSENTIALSLarge PotSauté panLarge bowlWhisk or forkTongsFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.

One of Harlem’s finest, Marcus Samuelsson, creates a dish with cauliflower, eggplant and avocado that you’re gonna love. Even if you’re a meat eater, we promise you don’t want to miss this one. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 4 servings INGREDIENTSFor the Cauliflower Steaks:1 large cauliflower head1 tbsp cumin1 tbsp smoked paprika2 tbsp olive oil1 tbsp miso1 tbsp honeySalt & PepperFor the Eggplant Avocado Puree:1 small to medium eggplant1 ripe avocado2 tbsp olive oil¼ cup Greek yogurt½ tsp cumin½ tsp smoked paprika½ lemon, juicedSalt & PepperFor the Succotash:2 tbsp olive oil2 garlic cloves, minced1 medium yellow onion, diced1 zucchini, diced3 ears of corn, kernels removed1 cup of sweet peas, fresh or frozen1 cup of cherry tomatoes, cut in half2 scallions, whites and light green parts chopped1 tbsp white wine vinegarVarious fresh herbs (Tarragon, Parsley, Basil, etc. - whatever you might have laying around)Salt & PepperEQUIPMENT ESSENTIALSLarge bowlBaking SheetBlender or large bowl and fork/potato masterSauté panWooden spoon or spatulaFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

Sprinkles, sprinkles and more sprinkles…with Amirah Kassem from The Flour Shop of NYC and Beverly Hills.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 1, 9-inch cake INGREDIENTS2 1/4 Cups all-purpose flour1/2 tsp baking soda1 tsp salt1 Cup unsalted butter at room temperature (2 sticks)1/2 Cup sugar1 Cup light brown sugar2 large eggs2 tsp vanilla extract2 Cups/ 12 ounces chocolate chipsCooking sprayFor the Ice Cream Filling and Decor:1.5 Quarts of vanilla ice cream or your favorite flavor! (slightly softened, take out of your freezer before class/episode begins) Sprinkles or mini chocolate chips for decor, whichever you preferEQUIPMENT ESSENTIALS2 Mixing bowlsWhisk Spatula Measuring cups/spoons 2- 9” pans 1- 9” springform pan Plastic wrap For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.

Cook along with Iron Chef Alex Guarnaschelli and her daughter Ava. We’re going all in on Chicken Cutlets.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 4-6 servings INGREDIENTS3 chicken breasts, about 6 ounces each, butterflied, and each piece pounded very thin Kosher salt4 large eggs, lightly beaten3 cups Panko breadcrumbs8-10 tablespoons extra-virgin olive oil8-10 slices (3 ½ -4 ounces) Prosciutto24-30 sage leaves, stemmed2 large cloves garlic, grated1 tablespoon red wine vinegarThe zest and juice from 1 lemonEQUIPMENT ESSENTIALS- 3 Medium Bowls- 2 Large baking sheets, lined with parchment paper- 2 Large Skillets- Slotted Spoon- Wooden spoon or spatula- Tongs- Whisk- Serving platterFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

It’s time to cook along with this multi-award winning chef IN HIS HOME KITCHEN. In this episode, you won’t believe what secret ingredient this culinary mastermind uses to coat his shrimp. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  Makes 2 servings INGREDIENTSFor the Shrimp:10 pieces of 21-25 count shrimp, peeled, deveinedSalt and pepper1 cup flour4 egg whites, lightly beaten1 cup ground corn nuts (preferably quicos brand)¼ cup neutral oilFor the Broth:2 Tbs. olive oil2 medium shallots, peeled, sliced thin1-inch piece ginger, peeled sliced thin½ lemongrass stalk, sliced thin1 cup corn kernels½ tsp turmeric powderPinch cayenne1 1/3 cups water2 tsp saltFor the Chili Oil: ¼ cup olive oil1 tsp Hungarian paprika10 tsp Spanish paprika Additional Ingredients:3 tsp extra virgin olive oil 1 cup corn kernels2 scallions, white and light green part only, sliced thin1 tsp jalapeno, seeded, minced2 tsp cilantro, med chiffonade2 tsp fresh lime juiceSea salt/black pepper, to taste2 tsp chives, mincedMicroplane lime zest EQUIPMENT ESSENTIALS- 3 Medium bowls (for flour, egg white, and ground corn nuts)- Colander (to shake off excess mixture from shrimp)- 2 Medium sauté pans (for frying shrimp and for corn)- Paper-towel lined plate (to blot shrimp)- Medium pot (to make broth)- Blender (to puree broth)- Fine mesh strainer (to strain broth)- Ladle (to help strain broth)- Small pot (to make chili oil)- 2 bowls (for serving)For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

Learn how to make a potato-less gnocchi that ANYONE can do, a quick and delicious bolognese, and tons of tips to up your cooking game.If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: Have a pot of water boiling when you start cooking. For the Bolognese (Makes 4-6 servings ):INGREDIENTSOlive oil1-pound ground meat (can use whatever you have: beef, pork, veal, chicken, etc)1 large onion, finely chopped1 large carrot, peeled and finely chopped2 ribs celery, finely chopped3 cloves garlic, thinly slicedKosher salt and freshly ground black pepper6 oz. can tomato paste1 cup dry white wine1 cup whole milk1 cup waterFresh or dried thymeButter, for servingParmesan, for servingFor the Ricotta Gnocchi (Serves 2):INGREDIENTS¾ cup all purpose flour, plus more for dusting½ cup grated Parmesan1/2 teaspoon Kosher saltGrated zest from one lemon, optional1 cup drained whole milk ricotta1 large eggEQUIPMENT ESSENTIALS- Heavy Bottomed Pan- Large Bowl- Well-floured surface- Bench scraper or knife- Large PotFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate. 

Rachael Ray shows you a new spin on the classic French Toast- and what goes perfect with that… a delicious brunch cocktail by her husband, John Cusimano!If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: Rachael shares a bonus variation of this French Toast in addition to the recipe below. Makes 4 servingsINGREDIENTSFor the Berries:1 quart strawberries, hulled and sliced, about 1 pound2 Tablespoons aged balsamic, or another thick balsamic2 teaspoons sugarPinch of salt15-20 basil leaves, stacked, rolled and thinly sliced/chiffonadeFor the French Toast:4 eggs1/2 – 3/4 cup half & half or heavy cream1 cup grated parmigiano-reggianoFreshly grated nutmeg1/2 – 3/4 cup Acacia honey, or other mild tasting honey1/2 stick butter, 4 Tablespoons, melted8 slices store-bought Italian bread (round, short loaf)EQUIPMENT ESSENTIALS2, Medium to large size mixing bowls (1 for strawberries + 1 for custard)1, Spoon or spatula (to toss berries)1, Large nonstick or cast iron griddle or skillet (to cook the toast)1, Whisk1, Small sauce pot (to warm honey)1, Pastry brush (to brush the griddle with melted butter)1, Small spoon or honey stirrer (to drizzle honey)1, Flat spatula/turner, (to turn toast)1, Knife (to cut finish toast)1, Plate or platter, to serveFor recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracksCookTracks is a production of Beyond the Plate.

Over the next few months, CookTracks will be releasing 30+ episodes recorded as part of a virtual LIVE ‘at home’ series produced by the Food Network and Cooking Channel New York City Wine and Food Festival. Co-host Andrew “Kappy” Kaplan moderated these classes and now they’re available here on CookTracks. Please be mindful that some of the chefs follow these recipes to a T while others cook from the heart and use their recipe as a guide. All proceeds raised from the series benefited a Restaurant Employee Relief Fund, No Kid Hungry and Food Bank For New York City. To learn more about the ‘at home’ series, go to NYCWFF.org/athome. For more information and updates, visit www.CookTracks.com. CookTracks is a production of Beyond the Plate.