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Three Cheese Ravioli
What's Cookin'? Guest Chef Matthew Trujillo shares his recipe for three cheese ravioli.
Pumpkin and Potato Gratin with Bacon and Gruyere Cheese
This gratin is likely to become a new tradition for your holiday table. Cubes of bright orange pumpkin and creamy white potato are blended...
Rhubarb Crisp
Rhubarb is one of Alaskans' favorite garden treats - tell us how your Rhubarb Crisp turns out!
Amanda's Stuffed Burgers
It is important here to use high quality meat. Grind your own if you can, or use organic grass-fed beef or any wild roaming game...
Fresh Rolls with Thai Dipping Sauce
Rice paper, vermicelli and sambal oelek can be found at Asian markets.
Meyer Lemon Shaker Pie
This pie is based on a recipe from the North Union Shaker Village in Ohio from the 1840s. It is enhanced by the use of Meyer lemons, which...
Score a Touchdown With Super Snacks
When the football fans in your house are busy watching the Super Bowl, try serving healthy snacks like broccoli, carrots or bell peppers and...
Calorie counts for favorite Super Bowl snacks
Everything is super on Super Bowl Sunday, including our super-sized snack attacks. On Super Bowl Sunday, Americans eat more than 30...
Fennel Roast Chicken
Chef Al Levinsohn prepares a tasty fennel roast chicken that was not of his creation, but that he found to be a great dish for "What's...
Bacon Lettuce and Tomato Soup
As the weather cools down, this BLT soup could be just the thing to warm you up. Serves 6.
What's Cookin': Eggplant Salad
Guest Chef Roseli Anzilotti shows Chef Al how to prepare a great Eggplant Salad. The dish serves four.
A sure cure makes for delicious fish
There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries,...
Beef Stroganoff
This is one of Chef Al's favorite fall dishes. He says it's a great warm meal for a cool fall or winter evening.
Osso Buco
This recipe has been revived from "What's Cookin'" in 2003. Chef Al remembers that day so well because it's the day Kincaid Grill opened....
Duck Consomme
Consomme is a classic soup or broth that is prepared by taking a cook stock and clarifying it.
Chicken and Sausage Jambalaya
Chef Al shows you how to make a real Creole classic this week with chicken and sausage jambalaya.
Stuffed Chicken Legs
Think bacon makes any meal better? You'll probably love this dish. Chicken stuffed with pork and sausage, wrapped in bacon. Just don't think...
Pan-seared halibut with fresh fruit salsa
This easy-to-cook fish recipe is great for the fleeting days of summer we have, and a great use for this summer’s halibut. It serves...
Ponzu Scallops
Chef Al shows us how to make scallops with Ponzu sauce, which is similar to the Shoyu sauce used just a few weeks ago.
Lemon herb crusted halibut with champagne beurre blanc
This wonderful dish is best-cooked with fresh halibut. Guest Chef Travis demonstrates how to make lemon herb crusted halibut with...
Mongolian Beef
Guest Chef Ronnie with Ronnie’s Sushi shows how to prepare Mongolian beef. He says this recipe is not restaurant-style but is less...
Salad a la Nicoise, mustard vinaigrette and tapenade
Chef Al Levinsohn pulls this recipe out of the archives to create a tuna salad a la Nicoise with mustard vinaigrette and olive tapenade....
Fried Oysters with Roquefort Cole Slaw and Nola Barbecue Sauce
How to prepare fried oysters with Roquefort cole slaw and a handmade barbecue sauce.
Recipe: Halibut chutney shows off flavors of Alaska
Guest Chef Guy Conley of Ginger restaurant shows us how to prepare halibut chutney, a dish that's great for fresh-caught Alaskan halibut.
Avocado, shrimp and endive salad
This tasty, light salad doesn't involve much cooking, just cooking the shrimp.
What's Cookin' two-fer: Kimchi mussels and steamed mussels with hot sausage
Kimchi or tomatillo salsa clams
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