Cooking with Curtis
Michelin-starred and celebrity chef Curtis Stone cooks side-by-side with a deserving fan, imparting his professional knowledge and adapting fine dining cooking into a home cook repertoire.
Episodes8
Steak Au Poivre
Laura met her husband, Jason while working at a restaurant. Curtis instructs Laura on how to make a perfect Steak Au Poivre with Duck Fat Potatoes that will pair nicely with a big, red wine, to thank Jason for his constant support.
Wine Braised Short Ribs
Curtis helps Kendra make a meal of Wine Braised Short Ribs, Pommes Dauphinoise, and a Salted Caramel Pot de Crème.
Herb Crusted Lamb
Greg wants to cook a meal for his husband, Rob. Intimidated to use Rob’s favorite protein, Curtis guides Greg in making an Herb Crusted Lamb with Cherry Tomatoes and Asparagus Salad.
Pan Roasted Quail
Curtis assists Nanette in preparing a meal of Pan-Roasted Quail, Sauteed Spigarello, and a traditional Aussie Pavlova.
Beef Tartare
Sandra wants to surprise her sister Kendra, who is the consummate host, with pro tips from Curtis. Together they prepare a food lover’s grazing experience with Beef Tartare with Cured Egg Yolks, Shrimp Tostadas with Mango Salsa.
Crisp Skin Branzino
Trevor hopes to wow his girlfriend, Leah. With Curtis on his side, Trevor prepares a Crisp-Skin Branzino with Saffron Rice and Tapenade Dressing.
Spaghetti Carbonara with Smoked Mushroom
Curtis helps David create an innovative, vegetable-forward menu of Spaghetti Carbonara with Smoked Mushroom, a Farmers’ Market Salad, and Strawberry Rippled Ice Cream with Candied Almonds.
Bone-in Pork Chop
As a self-taught cook, Lu solicits Curtis’ assistance in making a Seared Bone-in Pork Chop with Creamed Corn, Grilled Green Bean Salad with Chimichurri, and a Flourless Chocolate Cake with Whipped Cream and Raspberries.