Cooking School

Chef Cat is Bas Blue's first chef in residence at the midtown eatery. The restaurant is also a nonprofit for women empowerment. Today, the chef prepares Green Goddess Dressing that goes onto a salmon dish.

Chef Tom Lin and his wife and partner Julie Hill-Lin have a new restaurant to talk up in Milford: a new take on the successful food truck business the couple has endeavored on over the past several years. In 2022, Chef Tom decided it was time to reopen a restaurant, which takes us to his latest opening.

Bad Brad's BBQ has combined the umami flavor of bacon with sugar to create an entirely new taste.

The first time Bad Brads BBQ showed up on FOX 2, they had one location. Things have changed big time for the Metro Detroit eatery, which just opened a 5th spot in Livonia.

Que Broden, owner of The Kitchen by Cooking with Que, shows us how to make vegan shrimp and grits for Meatless Monday.

With some coconut, shrimp, oil, egg, flour, and baking power, any prospective chef can prepare this authentic coconut shrimp recipe.

An easy, quick, and very affordable dish for the holidays includes something simple: prosciutto-wrapped asparagus.

Pancakes, bagels, waffles and breads with your favorite butters, dips and spreads!

Slow cooked spicy, savory Mexican beef stuffed into a taco shell, dipped back into the stew and fried up.

Also known as rancher's eggs, huevos rancheros are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.

Executive pastry chef from The Apparatus Room shows Jay and Erica how to make coconut macaroons for the holidays.

Italian Beef Tenderloin Manzo Pasticciera Salata Ingredients: 2lbs. beef tenderloin, trimmed As needed salt, pepper, olive oil & garlic 4 oz. sliced prosciutto, salami or capicola 2 oz. olive oil packed sun-dried tomatoes, chopped 2 oz. mixed pitted olives, chopped 1 puff pastry dough sheet, roughly 12”x18” 2 eggs, beaten Pinch of cracked black pepper, sea salt, fresh thyme 2/3 cup mayonnaise 1/3 cup sour crème 2-3 Tbls. stone ground mustard 1 Tbls. horseradish, prepared Salt, pepper, tabasco, Worcestershire sauce to taste Prepare: 1.) Trim the beef tenderloin of any fat or sinew. You may need to split the beef lengthwise to form a uniform barrel, similar to the width of the puff pastry dough. 2.) Season and rub the beef with the olive oil, garlic and seasonings. Sear in a hot skillet or on the grill, can be done ahead of time to allow to cool. 3.) Combine the chopped tomatoes and olives to make a relish but drain out all excess moisture. 4.) Lay out the puff pastry on a sheet of wax paper and cover the pastry with the sliced meats, leaving room on all edges to allow it to seal. 5.) Brush the exposed edges of the pastry with the beaten egg. 6.) Lay the cooled beef in the center of the pastry, then line each side with the olive-tomato mixture. 7.) Using the wax paper underliner, roll the beef inside of the pastry as tightly as possible, keeping it even and uniform. Place the seal on the bottom and trim off any excess as needed. 8.) Place on lined baking sheet and brush with remaining egg mixture. Sprinkle the top with the salt, pepper and thyme. 9.) Bake at 425 F until the pastry is golden brown and crisp, looking for an internal temperature on the beef of 120F for a nice medium rare. 10.) Allow to rest for 10 minutes before slicing, allowing you time to make the sauce. 11.) Combine the mayo, sour crème, mustard, horseradish together. Season to taste as desired. 12.) Slice the beef and present with a dollop of the aioli just off to the side. 13.) Garnish with arugula or watercress.

Here's a particularly delicious meal that will wow any dinner guest: Italian Beef Tenderloin. Chef Oppat of Andiamo even shows how it can be prepared without any disruption to a party where it'll be served.