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Nick Stellino Cooking with Friends
PLAYVeteran 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)
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.
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 #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 #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 #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 #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 #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 #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 #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 #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 #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 #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 #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 #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. |
Ratatouille, Tomato Sauce & Pasta #206 Nick welcomes Chef Maria Hines of Tilth in Seattle. Chef Hines demonstrates Eggplant Ratatouille with Lemon Marinated Chicken Breast. Stellino teaches you to make Tomato Sauce and then use the sauce in Pasta with Braised sausages and Parmesan Ricotta. |
Steak, Salad & Dessert #207 Chef Stellino is joined by Chef John Tesar of The Dallas Restaurant Group in Dallas and makes Lime & Curry Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney and Spiced Basmati Rice. Then, Nick creates his own Steak Salad with Balsamic Dressing and Shaved Parmesan and shares a quick and delicious dessert Easy White Chocolate Mousse. |
Andy's Pork Tenderloin #208 Nick is in the kitchen with Chef Andy Husbands of Tremont 647 in Boston cooking up Andy's 1st Place BBQ Glaze with Pork Tenderloin. Afterward, Nick shares the secret for Prosciutto Chips and makes Radicchio Romaine and Arugula salad with Gorgonzola Dressing. |
Garlic Crab & Fennel Salad #209 The kitchen is jumping when Chef Brian Poor of Portland City Grill in Portland, OR visits Nick and shares his recipes for Garlic Roasted Whole Dungeness Crab and Arugula and Fennel Salad. Nick follows with amazing Veal Milanese and scrumptious Apple Crumble. |
Soups #210 Nick welcomes Chef Kevin Rathbun of Rathbun's in Atlanta and creates Cauliflower & Parmesan Soup with Crostini. Chef Stellino makes Asparagus Soup and Red Peppers, Shallots and Asparagus Confit. |
Salmon Dishes #211 It's salmon time! Nick Stellino is joined by Chef Wade Wiestling of The Oceanaire Seafood Room in Minneapolis where they hit a home run with Sockeye Hot Chili Oil with Fresh Mango Salsa. Nick creates another hit with Salmon with Vodka and Lemon Sauce with Capers. |
Dishes Featuring Basil #212 Wondering what to do with all your basil? Chef Lawrence Chu of Chef Chu's in Los Altos joins Nick and shares his secret for Fresh Basil Beef and Chef Chu's Famous Chicken Salad. Stellino demonstrates delicious and simple pasta dishes; Pasta Aglio e Olio with Romano Cheese and Breadcrumbs and Pasta with Filetto di Pomodoro. |
Tuna, Fried Potatoes and Clams #213 Chef Nick Stellino welcomes Chef Sylvain Delpique of DavidBurke Townhouse in New York and creates an unforgettable dish, Potato Wrapped Tuna Stuffed with Crab & Cucumber. Then, Nick prepares Pan-fried Potato and Red peppers, followed by fabulous Sauteed Clams with Sausage. |
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