Rachael brings the picnic indoors with three fresh, flavor-packed recipes: a vibrant cowboy caviar bean and veggie salad with a zesty vinaigrette, slider-sized deviled ham club sandwiches, and a refreshing carafe of her green melon gazpacho.
Rachael brightens a cloudy day with her red Thai curry with shrimp, featuring a rich, aromatic sauce of chilies, peppers, red curry paste, and kaffir lime leaves. As the curry simmers, John mixes a Jungle Bird, a refreshing rum cocktail featuring Campari.
Rachael whips up a comforting one-pot Portuguese stew inspired by a trip with her mom to Mystic, Connecticut. Chorizo, potatoes, tomatoes, and fresh vegetables come together in a hearty, protein- packed dish. While it simmers, John mixes a Port Sangria made with rich port wine and brandy, served chilled with fresh fruit.
Rachael creates an irresistible one-pan seafood bake combining shrimp, clams, mussels, and more in a rich, buttery spice sauce. While the seafood cooks, John mixes a Sunflower Cocktail, a gin- based drink inspired by a pre-Prohibition classic with a few unexpected twists.
Rachael brings bold Mediterranean and Middle Eastern flavors to the table with her one-pot rose harissa pasta, made with tender chicken, penne, and a fragrant, slow-burning chili paste. While the pasta cooks, John shakes up The Last Word, a classic gin cocktail from Detroit with a twist.
Rachael serves a classic beef tartare with tender center-cut filet dressed with shallots, capers, anchovies, and more. While the dish comes together, John mixes a "Tableside Martartaretini," a refreshing cocktail of gin, vodka, elderberry syrup, and muddled cucumbers.
Rachael makes a show-stopping seafood dinner with lumache, a
snail-shaped pasta topped with herb-infused breadcrumbs and
sautéed crab and shrimp in a zesty citrus butter. john shakes up
sparkling Melon Ball Vodka Sodas. which are bright and bursting
with disco-era energy.
Rachael prepares Portuguese-style linguine with clam sauce, combining saffron, Portuguese chorizo, and purple-back clams over a bed of pasta. She serves it with a bright tomato-based Portuguese salad for a meal full of authentic flavor.
Rachael prepares her Filet Mignon with Sweet Peppers, starting with a warm giardiniera, a vegetable medley tossed in olive oil, and serving it alongside seared filet mignon piled high with sweet peppers.
Rachael elevates classic risotto with pearled farro, cooking it with fresh and dried mushrooms, local white wine, and savory seasonings for a nutty, flavor-packed dish. John serves a Walnut Sidecar, a brandy cocktail with homemade walnut syrup that adds a flavorful twist to the meal.
