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Nick Stellino Cooking with Friends

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Nick Stellino Cooking With Friends II
Nick Stellino Cooking With Friends II #CreateTravel

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Nick Stellino

Nick Stellino grew up in Palermo, on the island of Sicily, and came to the United States in 1975. In 1991, he decided to leave his lucrative career as a Wall Street stockbroker in order to follow his dream of becoming a chef. He achieved his goal and more. Today he is an acclaimed chef, TV host and cookbook author.


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Michael Cimarusti, Day Boat Halibut
#101
Nick Stellino prepares Veal Chops with Garlic Lemon and Honey Sauce and Broiled Asparagus & Roasted Butternut Squash. Chef Stellino is then joined by Michael Cimarusti from Providence in Los Angeles who demonstrates Day Boat Halibut with Yukon Potatoes and Chive Blossoms.


Kent Rathbun, Grilled Salad
#102Z
Nick creates a sumptuous Grilled Salad with Goat Cheese. Kent Rathbun, head chef at Abacus and Jasper's in Dallas shares the recipe for Jasper's Tomato, Grilled Asparagus and Blue Cheese Salad with Grilled Chicken.


Kent Rathbun, Grilled Salad
#102
Nick creates a sumptuous Grilled Salad with Goat Cheese. Kent Rathbun, head chef at Abacus and Jasper's in Dallas shares the recipe for Jasper's Tomato, Grilled Asparagus and Blue Cheese Salad with Grilled Chicken.


Laurent Manrique, Seafood
#103Z
Chef Stellino prepares Sole with Orange Ginger Sauce and Sauteed Spinach. Nick welcomes Chef Laurent Manrique from San Francisco's Aqua who prepares Hamachi and Grapefruit Basil Salad.


Laurent Manrique, Seafood
#103
Chef Stellino prepares Sole with Orange Ginger Sauce and Sauteed Spinach. Nick welcomes Chef Laurent Manrique from San Francisco's Aqua who prepares Hamachi and Grapefruit Basil Salad.


Patricia Williams, Seasonal Fruit
#104Z
This episode features fresh, seasonal fruit. First, Chef Stellino creates Pears Braised in Red Wine Sauce. Then, Chef Patricia Williams from District in New York joins Nick to make Claufouti with Fruit.


Patricia Williams, Seasonal Fruit
#104
This episode features fresh, seasonal fruit. First, Chef Stellino creates Pears Braised in Red Wine Sauce. Then, Chef Patricia Williams from District in New York joins Nick to make Claufouti with Fruit.


Michael Hillyer, Lobster and Crab Burger
#105
Nick Stellino prepares Pasta with Cherry Tomatoes Basil and Shrimp. Then, Nick helps Seattle's Capital Grille chef, Michael Hillyer, prepare Lobster and Crab Burger with Tartar Sauce and Corn Relish.


Heather Terhune , Grilled Arctic Char
#106Z
Seafood! Chef Stellino creates Tuna Tartare, then is joined by Chicago's Chef Heather Terhune who shares the secret to Atwood Cafe's Grilled Arctic Char Filet.


Heather Terhune , Grilled Arctic Char
#106
Seafood! Chef Stellino creates Tuna Tartare, then is joined by Chicago's Chef Heather Terhune who shares the secret to Atwood Cafe's Grilled Arctic Char Filet.


Walter Pisano, Silky Corn Soup
#107Z
Nick makes Silky Corn Soup with Truffle Oil and King Crab before welcoming Chef Walter Pisano from Tulio Ristorante in Seattle, who prepares Buccatini with Pancetta and Ricotta.


Walter Pisano, Silky Corn Soup
#107
Nick makes Silky Corn Soup with Truffle Oil and King Crab before welcoming Chef Walter Pisano from Tulio Ristorante in Seattle, who prepares Buccatini with Pancetta and Ricotta.


Elise Wiggins, Peach Salad
#108
Stellino tosses together a Seedless Grape, Spinach, Feta Cheese and Toasted Pine Nut Salad before Chef Elise Wiggins from Panzano in Denver gives us her recipe for Palisade Peach Salad.


Danny Bortnick, Green Eggs & Ham
#109
Nick Stellino makes Pasta with Ham, Mushrooms, Asparagus and Truffle Oil. Then Chef Danny Bortnick from Firefly in Washington, D.C. conjures up Green Eggs & Ham.


Neal Fraser, Filet of Beef
#110
Chef Stellino demonstrates Chicken Scaloppini with Leeks and Morel Sauce. Joining Nick, Chef Neal Fraser from Grace Restaurant in Los Angeles prepares Filet of Beef, Farro and Italian Sausage.


Kent Rathbun, Easy Chocolate Mousse
#111
Time for dessert! Nick shows us how to make Easy Chocolate Mousse. Then Chef Kent Rathbun from Abacus and Jasper's in Dallas reveals the secret to Dried Cherry White-Chocolate Bread Pudding.


Walter Pisano, Grilled Steak
#112Z
Chef Stellino creates Grilled Steak with Tomato Infused Marinade and Tomato Buttata and Arrugola Salad. Chef Walter Pisano of Tulio Ristorante in Seattle shares his recipe for Truffle Salted Salmon and Bitter Green Salad.


Walter Pisano, Grilled Steak
#112
Chef Stellino creates Grilled Steak with Tomato Infused Marinade and Tomato Buttata and Arrugola Salad. Chef Walter Pisano of Tulio Ristorante in Seattle shares his recipe for Truffle Salted Salmon and Bitter Green Salad.


Elise Wiggins, Chocolate and Cherry Cake
#113Z
Nick shares his recipe for Pork Chops with Nancibella Sauce before being joined by Denver's Elise Wiggins from Panzano, who demonstrates Chocolate and Cherry Cake.


Elise Wiggins, Chocolate and Cherry Cake
#113
Nick shares his recipe for Pork Chops with Nancibella Sauce before being joined by Denver's Elise Wiggins from Panzano, who demonstrates Chocolate and Cherry Cake.


Italian Desserts
#201Z
Chef Nick Stellino is joined by Chef Gale Gand of Tru in Chicago who creates one of her family's treasured recipes Vita's Ricotta Doughnuts. Nick, in turn prepares one of the Italian must-have dessert, Tiramisu.


Italian Desserts
#201
Chef Nick Stellino is joined by Chef Gale Gand of Tru in Chicago who creates one of her family's treasured recipes Vita's Ricotta Doughnuts. Nick, in turn prepares one of the Italian must-have dessert, Tiramisu.


Veal, Spaghetti and Meatballs
#202Z
Nick Stellino welcomes Chef Michael Galata of Osteria del Circo in New York who prepares Veal Scallopine alla Romana. Nick shares his Meatball recipe and creates Spaghetti and Meatballs and a Meatball Sandwich.


Veal, Spaghetti and Meatballs
#202
Nick Stellino welcomes Chef Michael Galata of Osteria del Circo in New York who prepares Veal Scallopine alla Romana. Nick shares his Meatball recipe and creates Spaghetti and Meatballs and a Meatball Sandwich.


Pork Dishes
#203Z
Nick Stellino and Chef Jason Wilson of Crush in Seattle prepare a heart-warming Pork Ragu. Nick creates tasty Grilled Pork Chops with Zenzero Sauce.


Pork Dishes
#203
Nick Stellino and Chef Jason Wilson of Crush in Seattle prepare a heart-warming Pork Ragu. Nick creates tasty Grilled Pork Chops with Zenzero Sauce.


Cajun Chicken & Salad
#204Z
Chef Stellino welcomes good friend and Chef Kent Rathbun of Abacus & Jaspar's, in Dallas. Chef Rathbun shares his recipe for Cajun Roasted Chicken Breasts with Shrimp Jambalaya Hash. Nick prepares a Bread and Tomato Salad with Arugula.


Cajun Chicken & Salad
#204
Chef Stellino welcomes good friend and Chef Kent Rathbun of Abacus & Jaspar's, in Dallas. Chef Rathbun shares his recipe for Cajun Roasted Chicken Breasts with Shrimp Jambalaya Hash. Nick prepares a Bread and Tomato Salad with Arugula.


Family Favorites
#205Z
Chef Rick Moonen of RM Seafood in Las Vegas makes his favorite New England Clam Chowder. Then Chef Nick shares a couple of family favorites: Andrew's Mac n Cheese and his Special Burger.


Family Favorites
#205
Chef Rick Moonen of RM Seafood in Las Vegas makes his favorite New England Clam Chowder. Then Chef Nick shares a couple of family favorites: Andrew's Mac n Cheese and his Special Burger.

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Veteran public television chef Nick Stellino cooks with some of the country's most celebrated chefs in Nick Stellino Cooking With Friends.

Nick and his guests share their recipes for simple yet elegant dishes with an emphasis on professional-style plating, teaching viewers how to turn their homes into their favorite restaurants.

In each episode, Nick emphasizes fresh, seasonal and easy-to-prepare dishes that any home cook can master with ingredients found in their local supermarket. His fellow chefs also provide tips on making the final presentation worthy of the finest restaurant table.

As always, Nick guides the viewer with his warm and effervescent personality, sharing his passion for food and life.



Distributed by: American Public Television (APT)


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