Recipe

  Condiments made your way

If you want to start a food fight, try finding the best salsa the next time you go to the grocery store. It's the biggest selling condiment in America and there are literally dozens to choose from.

Spaghetti Carbonara

  Razzoo's Shrimp Salad Lettuce Wraps

Pickled Strawberry Salad & Sunflower Seed Crusted Tuna recipe

Blonde Butterscotch Brownies recipe

Green Jacket Salad

Parm-tastic Pizza Grilled Cheese

Continued Coverage

Mid Country Boil With Rocksalt

Dark Chocolate & Hazelnut Butter Cookies

  Alfredo Spaghetti Nests

  Recipes from Morning Break's Chip and Dip Day

  How to make Pea Agnolotti

300 East’s Lamb & Mushroom Ragout

Green St. Patrick's Day Shrimp Canapes

Presented by Channhara Sakun  (Johnson & Wales University)

Almond Joy Cookie Bars

Presented by Brandi Jones, Honey Butter Bakery 

Pan Seared Tacos with Super Antioxidant Slaw

Presented by Daina Soto-Sellers, Johnson & Wales University 

  Recipe: Bulgogi (Korean BBQ beef)

Bulgogi (Korean BBQ beef) Ingredients/Preparation Beef Marinade

  Big game recipes for kids by 3 Queens Cuisine

Crispy Baked Mango or Apricot/Sriracha Cauliflower Bites

Garlic-Roasted Cauliflower with Herb Brown Butter and Parmesan

Gnocchi di patate recipe by Luca Modern Italian Kitchen

Pine Island Country Club's Signature Salad

Ricotta Cake / An Italian-Style Cheesecake (Torta di Ricotta)

Roasted Sweet Potatoes with Burnt Honey & Thyme from Stoke Charlotte

Serves 4-6 as a side dish Ingredients: 4-6 medium sweet potatoes 1-2 cups apple juice 1/4 cup brown sugar 1/2 stick butter 1/4 cup honey 1 bunch of fresh thyme, leaves picked (should yield about 1 Tbsp of leaves) Aleppo Chile flakes Sea salt, large flake (like Maldon) 1 lemon “cheek” (cut vertically so that there are no seeds) Directions: Peel the sweet potatoes. Next, using a very sharp knife, cut the sweet potatoes in the hassleback style: slice the swee...

Peppermint Brownies

Presented by Chef Brandi Jones, Honey Butter Bakery

Peppermint Brownies from Honey Butter Bakery

Ingredients:  BROWNIE 1 1/4 cups Land O Lakes® Butter 6 (1-ounce) squares unsweetened baking chocolate 3 cups sugar 4 large Land O Lakes® Eggs slightly beaten 1/2 teaspoon peppermint extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt FROSTING 1 cup powdered sugar 2 tablespoons Land O Lakes® Butter softened 1/8 teaspoon peppermint extract 1 to 2 tablespoons milk 1 drop red food color, if desired GARNISH 1/4 cup crushed candy canes or pepperm...

Drink Recipes from Stagioni

The Alternative Ingredients: 1 1/4 oz Bourbon 1/2oz Cointreau  1/2oz Carpana Antica Italian Sweet Vermouth 1 oz fresh squeezed OJ Dash of aromatic bitters Directions: Add all ingredients to cocktail shaker  with ice. Shake. Strain into rocks glass filled with ice. Garnish with orange zest or slice. Fresco 1926 Ingredients: 1 1/4 oz Vodka 3/4 oz Cointreau  1 oz fresh lemon juice 1 oz fresh lime juice 1/2 oz lemon/lime shrub Directions: Shake ingred...

Beet Risotto

Presented by Jared Kent, Johnson & Wales University

Poached Cod with Tomato & Saffron

Presented by Chef Ashleigh Easterling,The Green Bunny 

Sweet Potato & Coconut Soup

Presented by Cydni Baldwin (Johnson & Wales University)   

  Roasted Butternut Squash and Apple Soup by Chef Michael Norman of Waltonwood Cotswold

Roasted Butternut Squash and Apple Soup (makes 12-16 cups)

Recipe for Patsy’s Mac n Cheese

Ingredients: ½ lb Elbow macaroni  2 T butter melted 2 eggs scrambled ¾ cup cottage cheese 1/2 teaspoon salt Pinch of pepper 1/2 cup milk 3-3 ½ cups of shredded cheddar cheese (this can vary due to taste) 2 T butter not melted  9x11 baking dish (glass or ceramic) Directions: Cook macaroni al dente.  Mix together (1-7 only) gently.  Pour half of the mixture into the greased baking dish.  Sprinkle enough cheddar cheese to barel...

Chef Jeremy's Artisan Recipes

Presented by Chef Jeremy Bevins, The Art Institute of Charlotte 

Cyd's Trendy Mac & Cheese

Presented by Cydni Baldwin, Johnson & Wales University 

Olive Garden’s Alfredo Sauce

Olive Garden's Alfredo Sauce

Steam Bun

Presented by Chef Timothy Groody, Ramen Soul

Halloween Goodies From Dotties's Cupcakery

Presented by Jessica Barkley, Dottie's Cupcakery

Black rice with lime vinaigrette from Marie Spano

Black rice with lime vinaigrette from Marie Spano Ingredients: 1 cup black rice 1/3 cup scallions, diced 1 cup frozen shelled edamame, thawed 1 cup pichuberry, sliced in half Dressing: 3 limes 2 tablespoons white wine vinegar 1/4 cup extra-virgin olive oil pink sea salt pepper as desired Directions: Cook rice according to package directions. Let cool completely at room temperature. Whisk juice from 3 limes with vinegar and oil. Add salt and pepper as desired. Toss b...

Iced coffee from Marie Spano

Iced coffee from Marie Spano 3 oz. Iced coffee (made by soaking 1/4 cup grinds in 1 cup cold water overnight, drain after 12 hours). 4 oz. milk 1/2 cup crushed ice 1 packet CocoaVia dark chocolate sweetened

Italian Baked Chicken

Presented by Rev. Lorenzo Small, Sr., First United Presbyterian Church in Charlotte 

Roasted Butternut Squash Soup with Herbed Goat Cheese, Bacon, and Chipotle Crema

Presented by Jared Kent, Johnson & Wales University

Grilled Oysters with cultured butter from Mimosa Grill

Grilled Oysters with cultured butter – Calabrian chili & lemon Ingredients: 6-12 oysters – shucked 1 cup of cultured (European) butter 1 lemon – zested and juiced ½ Calabrian chili pepper – seeded and chopped Chives – minced for garnish Sumac – sprinkled on top Directions: Melt the butter with the lemon juice, zest, and chopped Calabrian chili Roast open face on the grill (400 degrees) for 2 minutes or until the juice/butte...

Bacon Beer Cheddar Spread

Presented by Corinne Brown, The Fresh Expert

Ernie's 2 Minute Grill Recipes: Kabobs

Recipes presented by Robert Adler, Ernie's Smokehouse BBQ 

Curry & Ricotta Stuffed Peppers

Presented by Chef Mary Coggins & Julie Jackson,  The Produce Box 

Roasted Red Pepper-Feta Chicken with Pasta

Presented by Corinne Brown, The Fresh Expert 

Creme Brulee Butterscotch Apple Tart

Presented by Executive Chef Mike Pappas 

Biggie Plate Recipe

Presented by Remixx Kitchen

Mert's Salmon Bites

Presented by James Bazzelle, Mert's 

Moonpie Banana Trifle

Presented by Chef Jill Aker-Ray View Chef Jill's segment here!

Watermelon & Cucumber Salad

Presented by Chef Mary Guin, The Produce Box 

Braciole

Presented by Chef Cynthia Ferich

Summer Fruit & Vegetable Relish

Presented by Chef Timothy Groody, Fork! Restaurant

Pan Seared Lemon Chicken

Presented by Chef Jairo Santos & Andy Hollis, Sir Edmond Halley's 

Tuna Tartar in Sesame Cone

Presented by Chef Andres Moncayo, DEAN & DELUCA 

Rum Tum Tugger

Presented by Genevieve Bourgeois, Sullivan's Steakhouse

Almond Buttercrunch Crackers

Presented by Chef Jill Aker-Ray 

Feta Cheese Egg Boats

Presented by Kristen Chidsey, A Mind "Full" Mom

Southern Style Tomato Pie Recipe by Chef Jeremy Bevins

Southern Style Tomato Pie Recipe by Chef Jeremy Bevins, a Culinary Instructor from the Art Institute of Charlotte Ingredients Filling 4 ½ cups Heirloom Tomatoes, ½ inch dice  1 cup Caramelized Onions  1 oz Garlic Confit  ½ cup Mayo  ½ cup Sharp Cheese, Shredded  ½ cup Basil, Chopped  ½ Tbsp Salt  1 tsp Black Pepper, Ground  Crust 6 oz Flour, All Purpose  3 oz Butter, Cold and Diced...

To Die For Fat-Burning, Healthy Nachos

Presented by Ali Brigham ~ Masters Certified Nutritionist, Fitness Instructor & Holistic Health Coach 

Sweet Tea & Honeysuckle Funnel Cake

Presented by Chef Ashley Boyd, 300 East and Heritage Food & Drink

Recipes From BBQ Time!

Presented by Dave Beals & Jim Hoover, BBQ Time!

Cherry Cobbler

Presented by Chef Jill Aker-Ray 

Struan: The Harvest Bread of Michaelmas

Presented by Chef Peter Reinhart, Johnson & Wales University 

Espana Flatbread

Presented by Executive Chef Brett Levan, Dilworth Tasting Room 

Deviled Eggs

From Larissa Barnes, Johnson & Wales University

Bread Pudding with Vanilla Sauce

Presented by Chef Cynthia Ferich

Tuna Sashimi Crispy Rice Slider

Presented by Chef Timothy Groody

Huevos Rancheros

Presented by Julie Randall, Metro Diner

Pancetta béarnaise recipe from Evoke

Pancetta béarnaise Ingredients: 6ea egg yolks 2lbs butter 1lb diced Pacetta 1/2 cup lemon juice 1/8 cup Worcestershire sauce 1/8 cup siracha sauce Directions: Render pancetta and save all the fat rendered, then add shallots and cook until trans lucid. Melt all the butter and strain the pancetta fat in it. Save pancetta and shallots. Place all ingredients besides the butter in a blender and run until pureed Slowly add in the butter while is still warm. Season w...

Cuban Sandwich

Presented by Chef Fernando Aquino, A Piece of Havana 

Tacos

Presented by Caroline Arey   

Cider Glazed Pork Cheeks

Presented by Johan Carcamo (General Manager) & Chef Brandon Mitchell, Tupelo Honey 

Quick Prosciutto Pasta Sauce

Presented by Joy Turner, Catering Director & Chef, 658 Catering 

Grilled Swordfish with Olives, Mint & Jus D'Orange

Presented by Chef Andres Moncayo, Dean & DeLuca 

Cocktail Monday: Jager Punch

Presented by Bob Peters, The Punch Room 

Ritz-Carlton chef shares cake designs and classes

Chef Crystal Broadbent shares cake design ideas for Weddings or your everyday needs. Classes are available.

BJ's Wholesale Foods shares Easter recipes

Susan Prye's with BJ's stopped by the WBTV kitchen to share some easy and cheap Easter Recipes.

Chicken Cordon Bleu Breakfast Sammie

Presented by Chef Jill Aker-Ray 

Cynthia's Egg Salad

Presented by Chef Cynthia Ferich 

Making pulled BBQ pork at home, Texas Roadhouse style

Making pulled BBQ pork at home, Texas Roadhouse Style