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A cooking series transforming restaurant favorites into easy at-home meals.
Season 9, Episode 14
April 1, 2012
Lamb burgers are topped with a homemade pickled-feta spread and served on whole-wheat pitas.
Season 9, Episode 13
March 25, 2012
Salt-crusted whole fish, served with grilled broccoli rabe and herbed bread pudding.
Season 9, Episode 12
March 18, 2012
Pork porterhouse steaks are made, along with dried-fig saba sauce and spiced carrot puree.
Season 9, Episode 11
Veal piccata and homemade cannoli are on the menu.
Season 9, Episode 10
March 11, 2012
Asian braised pork shoulder is made, along with ahi poke and a pickled-cucumber-and-daikon salad.
Season 9, Episode 9
March 4, 2012
Prepared: coriander chicken; hammered cauliflower; ginger ice cream; and molasses cookies.
Season 9, Episode 8
February 27, 2012
Butternut-squash-and-pork lasagna, served with a simple arugula salad.
Season 9, Episode 7
February 19, 2012
On the menu: homemade sausage; roasted sweet potatoes and apples; and mustard dipping sauce with horseradish and parsley.
Season 9, Episode 6
February 12, 2012
A healthful and romantic menu featuring seared Arctic char with kumquat compote; wilted romaine salad with pears, Taleggio cheese and hazelnuts; and cinnamon-orange crème brûlée.
Season 9, Episode 5
February 5, 2012
Seared duck breasts with grape sauce, served with roasted baby carrots and parsnips with wilted radicchio.
Season 9, Episode 4
January 29, 2012
Calzones are stuffed with broccoli rabe and sausage and served alongside roasted-garlic-asiago dip with homemade crackers.
Season 9, Episode 3
January 22, 2012
Crispy chicken breasts stuffed with mushrooms and goat cheese are served alongside wilted escarole with pine nuts and raisins.
Season 9, Episode 2
January 15, 2012
Grilled skirt steak with herbed breadcrumbs and bagna cauda; fennel-and-fingerling confit; roasted-beet salad with pears and marcona almonds.
Season 9, Episode 1
January 7, 2012
On the menu: seared cod with a blood-orange glaze; Israeli couscous with celery, scallions and cranberries; crispy kale; and a blood-orange-and-red-onion salad.
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