S8 E1 • The Secret to Pot Roast

Pot roast; parsnip potato puree; Pinot Noir wine.

S8 E2 • The Secret to Seared Tuna

Soy seared tuna; soba noodle salad.

S8 E3 • The Secret to Eggs Benedict

Tips for perfect poached eggs; hollandaise; homemade strawberry, raspberry preserves.

S8 E4 • The Secret to Schnitzel

Veal chop holstein Schnitzel; German potato salad; Gruner Vetliner.

S8 E5 • The Secret to Lobster Rolls

S8 E6 • The Secret to Braised Stuffed Veal Breast

Braised stuffed spinach and mushroom veal breast.

S8 E7 • The Secret to Falafel

S8 E8 • The Secret to Chicken Roulades

Chicken breast roulade with chorizo sausage and Manchego cheese; sauteed kale.

S8 E9 • The Secret to Seared Black Bass

S8 E11 • The Secret to Braised Pork Shoulder

Braised pork shoulder; wheat berry and mushroom salad; Pinot Grigio.

S8 E12 • The Secret to Braised Chicken With Tomatillos and Jalapenos

S8 E13 • The Secret to Wild Boar Ragu

Wild boar ragu with homemade pappardelle pasta ribbons; Chianti wine.

S8 E14 • The Secret to Turkey Burgers

Turkey burgers; homemade chips; chocolate chunk oatmeal cookies.

S8 E15 • The Secret to Sausage Stuffed Quail

Sausage stuffed quail wrapped in bacon and in port wine sauce.