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Struggle Meals
S10, EP12 "Fancy Fish Filet Sandwich"Chef Frankie Celenza levels up a drive-thru classic fish filet sandwich with ultra-crispy fried cod, homemade tartar sauce and pimento cheese. Plus, five reasons not to toss your leftover pickle brine.
Struggle Meals
S10, EP10 "Pub-Style Pie"A comforting pub classic made easy. Chef Frankie Celenza turns inexpensive chuck roast and rich stout beer into a hearty British Beef and Ale Pie with a waterproof hot water crust. Plus, how to cook once for comfort food twice.
Struggle Meals
S10, EP9 "Ramen Croutons and Napa Cabbage"Chef Frankie Celenza elevates a packet of ramen for a hearty yet dainty salad. The dish features crispy croutons atop a crunchy napa cabbage with fruit, nuts and leftover chicken. Plus, a reminder to make your own salad dressing. You can do it!
Struggle Meals
S10, EP6 "Meatloaf More Than Once"Chef Frankie Celenza turns 2 lbs of ground beef into a moist meatloaf and pan-seared meatloaf burgers with slaw. Plus, a tip on storing burgers that your future self will thank you for.
Struggle Meals
S10, EP1 "BEC for One, For Many"Make the perfect bacon, egg and cheese sandwich for yourself or for a crowd with Chef Frankie Celenza's tips on homemade condiments and the secret to crispy bacon every time.
Struggle Meals
S10, EP16 "Half Homemade Matzo Ball Soup"Chef Frankie Celenza makes cozy, comforting Matzo Ball Soup entirely from scratch, almost. Rotisserie chicken is the struggle hero of this classic recipe, searing the skin to create rich schmaltz. Plus homemade matzo balls that float and never sink.
Struggle Meals
S10, EP17 "A Big Braised Chuck Roast Sandwich aka The Wichita"Have you ever wondered what's the difference between a Philly Cheesesteak and a French Dip Sandwich? Chef Frankie Celenza takes a bite out of both and invents a whole new, affordable, delicious sandwich: The Wichita!
Andrew Zimmern's Wild Game Kitchen
S5, EP4 "Mediterranean Grilled Filets and Salt Crusted Halibut"Andrew Zimmern elevates California halibut, first with grilled fillets on saffron labneh with romesco and roasted cabbage. Then, he demonstrates a classic salt-crusted whole halibut, served with whole roasted cauliflower and a rich cream sauce.
