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The popular TV chef whips up his signature Cajun dishes, using easy-to-follow instructions. `Essence' was nominated for a service-show Daytime Emmy in 2001, 2002 and 2003.
A New Orleans-inspired brunch is made.
Homemade Halloween treats, including marshmallows, lollipops and sugar cookies.
Healthful recipes featuring grains and greens.
Sweet-and-savory crepes are made.
Frozen desserts are featured.
Grilled dishes are prepared.
International foods are featured. Included: potato-and-pea samosas with mango chutney; shrimp-and-pork siu mai; wine punch.
On the menu: Swedish meatballs; gravlax with dill and black pepper; Swedish cucumber salad; Swedish-style boiled new potatoes with dill and sea salt.
A Lebanese feast, featuring kibbeh with caramelized onions and pomegranate molasses drizzle; leg of lamb with a lemony yogurt marinade; and muttabal with za'atar-spiced pita bread.
The host makes Southern sweets, including divinity candy, chocolate fudge and pecan pralines.
Pan-seared salmon with sautéed baby spinach and grapefruit beurre blanc; pineapple-lime pâte de fruit; pistachio-crusted rack of venison.
Celebrating the flavors of Spain with recipes for chorizo stewed in cider; squid with sherry; Galician-style fish; and spinach sautéed with garlic, figs and honey.
Coq au vin; chicken under a brick; vertical-roaster chicken with vegetables and thyme.
Comfort foods, including beef stew; spaghetti and meatballs; and sandwiches with avocado and chipotle mayo.
Dumplings are prepared.
Empanadas are on the menu.
The host prepares wild game. On the menu: rabbit ragu with pappardelle pasta; bacon-wrapped quail with bourbon-pepper-jelly glaze; manila clams with venison-sausage pasta.
On the menu: steak frites.
Breakfast dishes are prepared. Included: shirred eggs; minted fruit salad; mascarpone-and-marmalade-stuffed French toast.
Light and healthful fare is featured. Included: turkey roulade with spinach and mushrooms; angel-food cake with fresh berries and strawberry sauce.
A holiday meal, featuring cinnamon-citrus glazed ham, corn pudding and Brussels-sprouts gratin.
Included: roast goose with an Armagnac-blueberry reduction; stewed butternut squash with apples and smoked bacon; lacinata kale with caramelized onions.
A variety of hors d'oeuvres are made. Included: bacon-wrapped dates stuffed with cream cheese and almonds; olive tapenade with olive-oil crostinis.
Turkey-and-collard-green gumbo; roast turkey and sweet-potato hash with fried eggs; grilled-turkey sandwiches with cranberry relish.
Lettuce soup, stuffed tomatoes and spaghetti-squash "carbona" complete a veggie feast.
Comfort foods are made, including chicken-and-herb dumplings and peaches-and-cream bread pudding.
Wild mushrooms are used in a variety of dishes.
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