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1-28 of 28
- Spencer Watts takes us to a remote cabin and shows us his favourite cozy comfort food recipes, and an inside look on what it takes to make a cooking show happen.
- Spencer makes messy soy beef ribs with sesame mayo, then a decadent cheeseburger slider bake. He also dips some charred sweet lobster tails in curried butter before preparing a delicious grilled Eton mess with tropical fruits for dessert.
- Spencer Watts makes jumbo turkey legs with sticky molasses and sweet brown sugar mop, monster broccoli heads covered in fresh chimichurri butter, grilled bruschetta with soft burrata cheese, and spiced rubbed rib eyes.
- Spencer makes grilled brioche French toast kebabs drizzled in bourbon maple icing; flame-seared, coffee-rubbed steak tacos with grilled pepper scrambled eggs; a crisp potato rösti with decadent bacon; and a PB&J pizza with a banana twist.
- Chef Spencer Watts makes a light chickpea salad with charred halloumi and a cumin vinaigrette.
- The sun is shining and Spencer is cooking delicious grilled food perfect to be served on a bun. He shares his secrets to the perfect grilled veggie burger and sesame meatloaf.
- Spencer is inspired by all the fun flavours you can bring to food with peppers. He makes salty prosciutto and Calabrian chilli-stuffed salmon pinwheels on skewers.
- Big platters of food, lots of smiling faces, sharing and laughter - who doesn't love a great grilled feast? Spencer makes his root beer pulled pork with pickled peppers and a mustard barbecue sauce.
- Vegetarian dishes are where things can get really creative. Spencer makes cheese and garlic-laden zucchini boats, smoked babaganoush, grilled yaki onigiri, and lastly soup on the barbecue.
- Spencer celebrates with a Hawaiian themed barbecued feast starting with grilled mahi mahi kababs and a charred pineapple sauce, and white fish with sticky rice and grilled pork belly.
- The best-grilled treats sometimes come in tiny portions, so Spencer is making appetisers. A feast of flavours such as smoked beef meatballs, grilled mixed seafood salad and stuffed dates with bacon.
- Spencer embraces the bounty of herbs and makes lavender salted spatchcock chicken with a balsamic truffle glaze, salmon steaks, pork tenderloins, and grilled fingerling and yam potato salad.
- A fiesta is a celebration and Spencer makes some delicious grilled food. Starting with spiced cola pork ribs, shredded chicken mole and masa tortillas, a light ceviche with spicy habanero sauce.
- Nothing says comfort like a bowl of steaming hot soup. Spencer offers us a sneak peak into the photography side of the biz while making spinach and cheese tortellini in a spicy chorizo broth, a jerk rubbed chicken and Raman noodle soup, and a decadent bistro style cream of mushroom soup with green peppercorns.
- Spencer and the crew share pieces of How They Got Here while Spencer indulges in all things pasta. Spencer makes pork bolognese stuffed Tortellini with American cheese rose sauce; then a quick pillowy soft ricotta gundi in a simple tomato sauce. and finally a creamy gorgonzola goat cheese sauce over noodles with crisp pancetta and charred veg topping.
- Fall is the best time to have an outdoor fire - so why not cook on it too and enjoy the view for as long as you can. Spencer and the crew stay fireside and make an open faced Montreal smoked meat potato Rosti, Campfire steaks with a nori butter, and a sweet and creamy chocolate and cherry liqueur fondue with treats.
- Spencer likes a little spice and a lot of flavour in his food. While sharing the secrets to the behind the scenes of the props department he has some fun in the kitchen with spicy food. First is delicious cajun shrimp cakes with a creole étouffée. Then he makes a Brazilian moqueca with halibut and shrimp in a bed of coconut milk, and last, Mexican spicy beef pupusas with all the fixings.
- Spencer has a sweet tooth and he wants to share. He shares some fun struggles with on set continuity challenges and whips up some sweet treats including candied orange and caramelized white chocolate blondies with orange cream cheese frosting . Then Spencer makes a popcorn cake that holds a special place in his heart and history. Last a tropical fruit ambrosia salad with toasted coconut that brings out the giggles in everyone.
- Spencer shares the importance of audio work on a TV set and celebrates his love of beans. He makes black bean and kabocha squash soup with braised Swiss chard and chili pesto. Then he makes his Mediterranean style broad beans in a tomato and feta sauce, and finally, he rounds out the episode with fragrant Indian spiced lentils with fennel cream.
- Spencer bakes it sweet and savoury in this episode and tells us about the role of the script supervisor on set. He introduces his cheddar chive biscuits with poached eggs and Spencer's Uncle Murray's country gravy. Then it's a deep dive into autumn apples with his dutch apple-cranberry wallet with marzipan streusel and last Spencer shares is tips and tricks to fluffy home made milk buns with flakey tops.
- Spencer talks to his new role as a cookbook author and how it influences he recipe selection for his tv series work. He embraces nostalgia and makes a homemade version of some classic TV dinners . He makes Salisbury steak with gravy, Vichy peas and a potato cauliflower mash with stilton. Then it's a crispy coated chicken fried chicken with dill- buttered potatoes and a caper cream sauce. Last dessert - gingerbread brownie cups with ice cream.
- Spencer shares some info about recipe development for a tv series and then cooks up some of his favourite potato dishes including a decadent potato pie with a camembert centre and a parsley butter drizzle. Then its his truffle and pancetta cheesy scalloped potatoes and last, a fun twist on holiday sweet potatoes - piped and drizzled in pecan brown butter and a little toasted cranberry meringue.
- Spencer talks about themes for the shows and then jumps into some great comfort food for company. He starts with burgundy chicken stew with porcini mushroom grits and pancetta. Then he shares his secrets to a whole roasted pork belly with a fresh salsa verde and last, a dessert for the ages - billionaire shortbread..with buttery orange infused shortbread, Dulche de Lèche caramel and espresso chocolate ganache - yowza!.
- Spencer talks to his love of hearing from fans all over the world and cooks up some fun street food comfort. Spencer starts with a spicy Korean fried chicken dog, with sesame cucumbers and gochugang ketchup. Then he stuffs chicken drumsticks with pork, then popcorn shrimp waffle cone tacos with Tabasco mashed potatoes.