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Michael shows how mainstream the flavours of Asia have become with orange ginger broth with soba noodles, sushi, spicy pineapple salad, coconut sticky rice pudding, and sun tea.
Michael shows how to harness the scientific side of cooking by using simple kitchen physics. He creates the perfect chewy chocolate chip cookie, crisp oven fries and Asian orange grilled chicken wings. You don’t have to be a scientist to be a great home cook, but your kitchen can be a flavour laboratory.
Michael hosts a deck party and shows how easy it is to fill your grill with flavours from all over the world. Chicken satay with peanut sauce, Argentinean burgers with Chimichurri sauce, beer broth mussels and grilled oysters all set the stage but an amazing mint margarita steals the show!
Michael demonstrates one of the simplest ways to cook a chicken, bake it in a closed pot. The results are spectacularly simple and full of rich, deep chicken flavour. Bacon barley risotto and a warm wilted spinach cherry tomato salad fill the table with even more flavour.
Michael explores the great big world of freestyle condiment flavour and finds lots of bright examples. A round of grilled tuna steaks and Caribbean salsa share the menu with homemade ketchup and chilled melon gazpacho soup with mint almond goats cheese pesto.
Michael shows off a unique way to cook a whole chicken, pollo al mattone: flattened under a brick. The results are spectacularly golden brown and crispy! He completes the meal with a side dish of fennel roasted with apples and a simple strawberry arugula salad.
Michael rolls flank steak around dried tomato pesto and roasts pinwheels of flavour stuffed beef. He serves them with steakhouse vegetables and a batch of intriguing twice baked potatoes stuffed with smoked salmon, cream cheese and chives.
Michael invests time to save time as he gears up his kitchen for the busy week ahead. The result is a batch of chicken soup with a Mediterranean flair, oatmeal chocolate chip cookies, hummus, oven roast tomatoes, twenty fruit salad and a menus worth of other time saving tips.
Michael receives an unexpected treat, a large box of top quality chocolate. So he calls a few friends and starts playing. Dark chocolate brownies, chocolate covered grapes and popcorn, caramel chocolate sauce and chocolate whipped cream are the result.
Michael hosts his monthly dining club friends. On the menu? Cooking with wine and spirits. Pinot Noir cherry chutney tops grilled veal chops. Sherry aromatizes creamed spinach. Single malt butterscotch sundaes round out the evening as Michael mixes up old-school Sazerac nightcap cocktails for everyone!
Michael shows off winning strategies for a home cook’s most important job: filling the table with healthy flavour. He shows how easy it is to crust whitefish with Dijon & Pesto crusts, mash sweet potatoes with olive oil and maple while steaming Brussels sprouts with bacon and your favourite herb. He even sneaks some extra special goodness into a blueberry shake.
Michael explores the globe and finds that formerly exotic flavours of the world can become everyday mainstream. From Asia he creates a perfect food balance in orange sesame crusted pork tenderloin. From India, he makes a batch of sweet potato aloo gobi and some of the worlds easiest homemade cheese, paneer.
Michael has some spare time and decides to play around with a few kitchen projects. He finds his pasta machine and makes up a batch of salt & pepper fettuccini with the worlds tastiest tomato sauce, San Marzano sauce. For a treat he whips extra virgin olive oil into a simple cake batter and serves it with basil whipped cream.
East meets West in Michael’s kitchen as he shows how to make one of his favourite restaurant dishes: spicy Kung Pao chicken. This fusion dish’s origins encourage a playful approach instead of rigid authenticity. The same approach inspires a Chinese salad.
Michael explores the pursuit of flavour and how it affects your cooking style. He discovers that once you’ve decided to make something taste the best it can, the ideas to make it happen are never far behind. Like adding a tomato twist to old-fashioned macaroni & cheese. Or the extra aromatic boost of a double vanilla cake with dark chocolate frosting.
Michael tries out a few new ideas and relies on a few time tested and true techniques while he cooks up a pan of juicy pork chops with a new rosemary scented apple sauce. A batch of creamy bacon cheddar polenta and brown butter green beans completes the plate.
Michael shows that cooking for a crowd can be just as fun and easy as cooking for one. He creates proscuitto roast salmon with tomato tarragon salsa, grilled Caribbean chicken with pineapple salsa then fills a pot with Thai coconut steamed mussels.
Michael sets out to achieve perfection in the kitchen. He makes a simple sweet yeast dough and uses it to create a magnificent batch of homemade cinnamon rolls. Along the way he enjoys chocolate French toast for breakfast and finds that perfection is both a journey and a destination.
It’s hero night! Michael slows down his family’s fast-paced life by trying out some new dinner ideas. Sausage, peppers and fennel stuffed in whole-wheat buns, turnip French fries with green ketchup, an Italian inspired slaw, and peanut butter and jelly cookies round out the menu.
Michael looks for ways to fight boredom in the kitchen. Along the way he finds a batch of freshly baked blondies, a round of prosciutto wrapped grilled shrimp cocktails and a spectacular homemade pasta dish; green pea spaetzle with smoked salmon and dill.
Michael shares a wide variety of secrets and time saving tricks of the trade from his days as a restaurant cook. Two simple steps produce perfectly pan roasted golden brown and juicy chicken breasts complete with their own sauce. He free styles a batch of butterscotch bread pudding and a quick pot full of classically simple Fettuccine Alfredo.Get the recipes from this episode.
Michael shows how to show off for a memorable cocktail party. He creates a tasty selection of bite sized tastes, Hors d’oeuvres. Smoked salmon pesto pinwheels, proscuitto mesclun bundles, olive oil fried almonds, grilled Cambazola cheese sandwiches with marmalade, blue cheese walnut crusted grapes and incredibly, grapes wrapped in 24 Kt. gold leaf. Talk about showing off!
Michael finds that the kitchen can be a place to relax while you explore your creative side. He finds artistic inspiration in the colourful flavours of the southwest, creating a strawberry margarita pie and a southwestern dinner salad complete with crispy spicy chicken, avocadoes, corn and a zesty chipotle lime dressing.
Michael sets aside the cookbooks and looks for ways to stir his personality into dinner. He shows how you can add southwestern flavour to a simple beef stew, turn a few baked sweet potatoes into dumplings and add some zest to sweet and sour cabbage. All topped off with a southwestern sundae with spicy chocolate sauce and strawberry salsa.
Michael explores the flavours of love. He creates a new menu for Rachel and discovers that cooking a special dinner is more of an aphrodisiac than any single ingredient. Tea poached salmon, Moroccan almond apricot couscous and Pina Colada Panna Cotta all help him seal the deal!
Michael finds dinner inspiration and ideas all over the world. His travels encourage a spirit of adventure as he cooks salmon with a Mediterranean flair in a Scandinavian Muurikka over an open fire. Egyptian molokhia, Mexican ceviche, Arabic coffee and candied crickets from Japan round out the global menu around the backyard fire.
Michael shows off a spectacular way to cook an extra thick steak: grilled, sliced into a warm salad with arugula, lemon, olive oil and shaved Parmesan. Tomato bread pudding and steakhouse mushroom stew share top billing too.
It’s Michael’s turn to host his dinner party club and he decides on an all-fish menu. The meal begins with some ocean tastes, smoked salmon rye bread crisps and seared tuna bites. He glazes pan seared scallops with vermouth and mustard and shares Mediterranean tomato mussel broth with pasta. He even adds squid to Neptune’s feast and figures out a way to make a fishy treat too!
Michael sets out on a backyard culinary adventure and shows two different ways to smoke your own salmon: hot and cold. The tasty results inspire a smoked salmon Caesar salad and an incredibly simple pasta dish that makes it’s own sauce!
Michael is asked to contribute to a local charity bake sale and comes up with a table full of treats. After fueling up with a batch of his signature whole grain pancakes he gets baking. A batch of three layered chocolate peanut butter crunch squares and old-fashioned Monkey Bread are the tasty results!
Some of the very best flavours in any kitchen come from patience. Michael rubs a pork shoulder with an infinitely customizable spice blend then slowly BBQ’s for a pulled pork sandwich. The pork shares top billing with a soft white potato flavoured roll and a simple coleslaw. The addictive flavours of slow food!
Michael discovers how tasty it is to grill a chicken perched on a beer can. But does the beer actually flavour the chicken? He finds out! And the results share the picnic table with Greek potato spinach salad, grilled corn and basil butter and an incredible grilled banana split
The gift of a special bottle of wine inspires Michael to match food to wine instead of the other way around. He braises big beefy ribs in a big beefy red wine and serves them with roasted asparagus and purple mashed potatoes with a cabernet sauvignon reduction mashed in. A mulled chardonnay apple vanilla ice cream sundae rounds out the menu for dessert.
Michael finds that the traditional flavours of breakfast are just as good for dinner! He braises fresh bacon, pork belly and serves it with tomato ginger jam. Sweet potato home fries and a round of simple omelets complete the AM PM celebration.
Michael and Gabe surprise Mom with breakfast in bed. Fruit salad smoothies, granola muffins and Rachel’s favourite oatmeal complete with almond cappuccino foam are a big hit, and Gabe is impressed with his very own green eggs and ham!
Michael gets up early to make a houseful of guests brunch. Smoked salmon rye bread pudding, minestrone soup, banana fritters and caramel sauce start everyone’s day off with lots of sunny flavours!
Michael heads for the beach and orchestrates the ultimate picnic: a clam boil! He fills a pot with clams, lobsters, mussels, corn, potatoes and sausage. Smoked salmon potato salad and chocolate chip cookie brownies tag along for the fun in the sun!
With some weekend time on his hands Michael shows how easy it can be to turn your kitchen into a prep kitchen and get ready for the busy week ahead. He shows how convenient it is to slow cook a French onion chicken stew. A batch of always-needed tomato sauce is packed with hidden veggie flavour. He also creates a lunchtime favourite with a classic Nicoise tuna salad.
Michael discovers that one of the best places to practice sustainability is in the kitchen. As he cornmeal crusts a great green choice, catfish, he reveals a surprising array of simple tricks that anyone can use to make their cooking sustainable. A potato cheddar casserole and farmers market salad completes the menu.
Michael loves to play in his kitchen, even when he’s not making dinner! With time on his hands he tries out a few cutting edge ideas. Caramel vinaigrette, ice wine foam, encapsulated mango puree and olive oil poached salmon all show off the combination of art and science that make all kitchens tick.
Michael explores the role that spices play in the kitchen as he makes spicy salmon tacos with avocado salsa and brightly flavoured southwestern brown rice and black beans for dinner. He promotes plain vanilla to the star of the show in a pineapple vanilla upside down cake and even slips some spice into a round of ginger melon mojitos!
Michael finds inspiration for a picnic in his fresh herb stash. He flavours a grilled chicken and pineapple salad with mint. He adds thyme and bay leaves to warm bacon cabbage slaw. Basil flavours a surprisingly good watermelon feta salad while cilantro becomes a tasty pesto. When rain threatens to spoil the fun the picnic moves indoors along with mint flavoured limeade!
Michael explores the fundamental role that salt and pepper play in all cooking. He seasons a simple roast cherry tomato and black olive pasta sauce, his favourite fennel salad and a batch of handmade potato gnocchi. He even uses salt and pepper to make a batch of homemade spicy strawberry sorbet!
Michael shows how easy it is to fill your kitchen with the very best ingredients to inspire your cooking. He and Gabe share a thick juicy grilled steak dinner with cheesy potato pie, dark chocolate pate and a steakhouse salad.
Michael cooks for Gabe and a gang of his friends. He starts with some healthy snacks: pumpkin pie pumpkin seeds and olive oil popcorn. Chinese chicken balls, steamed broccoli trees and sweet potato soup round out the menu as he discovers how much fun it can be to cook for the toughest crowd of food critics ever!
Michael and Gabe have fun setting up a neighborhood lemonade stand. After Gabe and his friends plow through their bowls of pizza soup their hand squeezed lemonade and old-fashioned doughnuts are a sell out hit!
A kitchen full of your favourite ingredients is a great way to rev up your cooking. Michael steams off a pile of lobsters and they end up in a lobster pesto salad, dipped in lemon brown butter and in a batch of decadent lobster mashed potatoes. His favourite pantry shelf inspires a three chocolate extravaganza for dessert!
Michael finds dinner inspiration with local ingredients from his own neighborhood. Local food is a great way to add flavour to the table and chicken baked with ham, and cheddar, croissant bread pudding, apple pie flavoured carrots, salsa stuffed twice baked potatoes don’t disappoint!
Michael shows off an amazing new way to make bread that doesn’t require tedious kneading. With it he creates two amazing loaves of bread: a crusty classic loaf of city bread, and a hearty loaf of whole grain country bread. He dips the bread into cheddar ale soup.
Michael gets ready for a community potluck. He shows how sharp knives are a cook’s best friend when cooking for a crowd. Two chickens easily become a table full of individual basil biscuit crusted chicken potpies and a pile of vegetables become a tasty balanced Asian vegetable salad.
Michael gives in to his comfort food cravings with a menu full of organic choices. A simple roast chicken dinner shares top billing with dark chocolate pudding topped with white chocolate whipped cream. Garlic steamed broccoli and roast garlic mashed potatoes round out the feast as Michael and his family get comfortable with their organic choices.
Michael sets out to cook dinner and finds adventure every step of the way. He explores ancient cooking methods by cooking salmon in seaweed. Adventuresome ingredients flavour luxurious saffron rice and exotic Asian long bean salad. To top it all off a round of Caesar cocktails turn into a whirlwind presentation extravaganza!
Vegetarian cooking is a regular part of Michael’s family’s food lifestyle. He shows how it’s not about what’s missing but what’s present. Carrot ginger soup, apple granola crisp and grilled vegetable wraps with dried tomato black olive spread!
Chef Michael is inspired by the local apple season to visit an orchard and get cooking. He can’t resist including apples in every dish and ends up with a classic apple pie, a chicken roasted on a bed of apples, brown rice simmered with apples and a simple salad dressed up with apple slices.
Michael is inspired by the local corn harvest to create a meal with lots of local flavour. He simmers a traditional farmhouse soup, corn and bacon chowder. He stirs sweet raw corn into guacamole. Blueberry shortcake with sour cream biscuits finishes the meal.
Michael finds himself with a Sunday afternoon to spare and decides to try out some new flavours. He begins with Sunday ham, which always makes its own sauce and always tastes different. Red onion relish goes with the ham along with twice-baked sweet potatoes, flowering onions and orange brown butter glazed Brussels sprouts!
Michael explores the role that texture plays in great cooking. From tough pork ribs tenderly baked with barbecue sauce to hard beans softened by maple baking, texture is a part of every meal. The ribs and baked beans share the table with crispy cole slaw and southwestern fruit salad tossed with a few twists.
It’s Gabe’s birthday and Michael has to deliver a dump truck birthday cake. It arrives just in time and so does a kid friendly menu featuring spaghetti sauce full of lots of hidden vegetable flavour and fish sticks crusted with tortilla chips!
Michael explores the world of recipes and reveals how to use them to your advantage. Whether they’re written or verbalized recipes are how cooks share ideas and insight. Like a crusty loaf of aromatic olive Foccacia served with chicken Parmesan, simple tomato sauce and pasta.
Michael decides to share some provocative flavours with his dinner party guests. He whips up a rich beef stew and flavours it with dark chocolate then serves it with mashed celery root. For dessert he poaches drunken pears and serves them with goats cheese whipped cream.
Michael shows how relaxing cooking can be as he fries a batch of crisp halibut ‘fish n’ chips’ with sweet potato fries and chipotle tartar sauce. He can’t resist frying up a special treat for dessert either: batter dipped candy bars!
It’s game day and Michael has invited his buddies over to watch. They’re bringing the beer and he’s cooking a menu of classics with a twist. Chocolate Chip-less cookies, authentic Buffalo chicken wings with mojo sauce and his famous burgers, complete with a secret ingredient, will level the playing field!
Michael can't resist mixing tricks into his treats! He bakes brownies in ice cream cones and tops them with homemade marshmallow. Candied apples and peanut brittle both take advantage of sugars unique candy making ability. But it’s the roasted eight-winged bat that looks the scariest!
Michael shares his passion for the flavours of India. He explores the vibrant role that spices play in tandoori chicken with butter sauce, aloo gobi potatoes and cauliflower and even makes a batch of his own garam masala spice blend!
Michael takes the time to tune up his kitchen. He shows off some cook-ahead projects and reveals how he keeps his kitchen in tip-top running condition. A large chicken becomes a pot of simmering chicken broth, a bunch of ripe bananas become banana brownies and banana pops, apples become applesauce and the fridge gets a full cleaning with lots of organizing tips.
Michael explores the bright, vibrant flavours of Louisiana. He fills his soup pot with traditional gumbo and serves it with dirty rice and cornbread. For dessert he makes a beautiful banana bread pudding with bourbon sauce.
Michael satisfies his craving for classic flavours that have stood the test of time. Buttermilk fried chicken, potato salad with bacon and corn, cinnamon scented snickerdoodle cookies and iceberg lettuce tomato salad with ranch dressing all prove the point. The classics are classic for a reason: they taste great!
Michael’s garden is overflowing with fresh dill so he can't resist stirring some into everything on the table. It flavours a batch of seafood chowder and a loaf of freshly baked bread from his bread machine. He even tosses some dill into a simple honey yogurt dressing for a greens salad.
Michael hosts a dinner party and shares a few entertaining secrets along the way. The party begins with Parmesan proscuitto puff pastry pinwheels and a bowl of celery root soup. Smoked salmon crusted salmon gets top billing until a spectacular dessert arrives: flaming baked Alaska!
Michael shows how you can use your sense of taste to help you cook. He explores the difference between taste and flavour as he creates creamy mushroom soup, a smoked salmon bagel sandwich and chocolate crusted ice cream balls.
Michael is inspired by the flavours of Italy as he makes meatballs and a menu of Italian favourites. He whips up a speedy tomato sauce, chocolate chip biscotti, and fennel arugula salad with balsamic vinaigrette and Parmesan crisps. For dessert he makes affogato: espresso poured over ice cream.
Michael treats himself to a brand new BBQ grill and enjoys playing with his new toy for the first time. He creates a menu of steak house classics: juicy grilled rib eye with mushroom sauce, Parmesan smashed potatoes and grilled zucchini.
Michael shows off some of the ways that new recipes are created as he cooks dinner. He tosses pasta with a unique pesto of spinach, walnuts, sage and Parmesan and grills ratatouille. For dessert he cant resist playing around with a simple pudding recipe and ends up making Earl Grey Honey Pudding!
Michael explores the world of spices as he creates a weekend brunch for family and friends. Memorable spice flavours warm up cardamom coffee cake, cinnamon baked granola, spice baked fruit salad and smoked salmon eggcups.
Michael explores the bright, balanced flavours of Thai cooking revealing the simple secrets that make it fun to cook and fun to eat. He creates a classic five part Thai meal with jasmine rice, a relish, a soup, a salad and a curry. Shrimp paste relish, sweet and sour soup, three herb chicken salad and red curry coconut beef round out the menu.
Michael shows how easy it can be to roast a juicy turkey. He shares a few tricks including brining, a unique way to carve and present the turkey, lickety split cranberry sauce and tasty gravy. And while the turkey roasts he shows how to make vegetable sides dishes on top of the stove, a spectacularly simple whole cauliflower and glazed root vegetables.
Michael celebrates Valentine’s Day in style and creates a special flourish-filled dinner for Rachel. They begin with a salad of baby greens with warm goats cheese then enjoy Halibut Provencal with stuffed zucchini before finishing with chocolate. Michael mixes his homemade chocolate liqueur into a festive martini and shows how easy it is to customize your own chocolate dipped strawberries!
Michael shows off a unique way of cooking salmon. He marinates it with maple and mustard than cooks it over a live fire on cedar planks. The aromatic results are perfect with a dried tomato pesto and a tomato onion tart baked in Parmesan pastry.
Michael shows how to take leftovers and make them into something new with Asian chicken salad wrapped in rice paper, potato pancakes with smoked salmon & herb sour cream dressing, baked tomatoes ‘Provencal’, and flambéed bananas served with ice cream.
Michael shows off his infinitely modifiable method for cooking any fish by creating baked halibut with tomatoes, onions & a simple sauce, tomato couscous with black olives, cucumber & carrot salad, an avocado tuna fish appetizer and chocolate banana milkshakes for a treat.
It’s movie night with friends, and for the menu Michael simmers a beef stew made with beer, cheddar biscuits, butterscotch popcorn and hot cocoa laced with liqueurs.
A dinner party is the best time to try out new ideas and Michael decides to go with blue cheese crusted filet mignon, horseradish mashed potatoes, roast tomatoes with baby spinach, and a special meringue dessert: pavlova with orange marmalade.
Michael demonstrates how relaxing cooking can be with braised lamb shanks, roasted cauliflower with almonds, orange juice braised sweet potatoes, and roasted pineapple with coconut crusted ice cream.
Michael recreates some of his favourite childhood food memories for Gabe with chicken noodle soup, bumps on a log, carrot raisin salad, and homemade brown sugar ice cream.
A hot day calls for a picnic complete with mint gazpacho, chicken Caesar salad, and the world’s fastest chocolate mousse.
A cocktail party is the best place to mix and match flavours. Nacho chips with bacon, jalapenos and cheddar, spicy tequila salsa, orange baked Brie in puff pastry, portobello pizzas, crispy bacon rings with smoked salmon mousse, a pink pineapple drink, and ‘Sangrita’ in cucumber cups with tequila shots get this party started!
It’s ‘restaurant night’ at the Smith's and Rachel and Gabe have placed their orders. Cornflake crusted chicken with curry sauce, white beans with bacon and spinach, beet and goat cheese salad, and an upside-down apple pie are on the menu.
Inspired by his favourite ingredient, the onion, Michael makes French Onion Soup, pan roasted chicken breasts with a speedy pan sauce, and spinach salad with raspberry vinaigrette and candied walnuts.
The backyard is full of friends for a picnic, and Michael surprises them by deep-frying a turkey. He also makes potato salad with dill & mustard and Parmesan baked zucchini & tomatoes.
Michael is hosting poker night and the culinary stakes are high. Spicy chili, cheddar cornbread and “Buffalo” chicken wing salad with blue cheese dressing, and Michael’s own Hard Lemonade completes his hand.
Michael shows how mainstream the flavours of Asia have become with orange ginger broth with soba noodles, sushi, spicy pineapple salad, coconut sticky rice pudding, and sun tea.
Michael turns a weekend treat into a simple weekday dinner with his speedy lasagna, Sicilian salad, herb butter bread, and strawberry banana turnovers with cinnamon-crusted ice cream.
Fast food is on the menu – but not takeout – as Michael prepares pasta with tomato olive sauce, pesto salad and banana muffins with raspberry butter.
Michael experiments with something new and the result is a bright red pasta sauce made without tomatoes. Roast red pepper sauce with pasta, tomato & olive salad, and crostini with a roast garlic spread complete the menu.
Michael tries something new with a family favourite, fish. Potato & horseradish crusted salmon with pickle sauce, roasted licorice carrots, sautéed mushrooms with sherry & spinach and mango & strawberry cobbler make up this reinvigorating menu.
The mystery of combining flavours is revealed with potato & salmon cakes with horseradish sauce, broccoli & potato soup, and homemade peanut butter cups.
Michael makes a few of his all time favourites, pesto stuffed chicken wrapped in proscuitto, parmesan, parsley & pea risotto, and meringue tarts with kumquat marmalade and strawberries.
Molten chocolate cakes with coffee whipped cream headline this dinner of allspice-rubbed pork tenderloin with rum raisin sauce, pear salad with garlic oat crunch & blue cheese dressing, and sautéed spinach with nutmeg.
Gabe has a few friends over, so Michael whips up a simple, healthy meal of salsa chicken, BLT salad, corn fritters with maple butter, and jello shooters.
Michael finds inspiration everywhere and ends up with a southwestern steak salad, spicy sweet potato soup with crispy tortillas, and green rice with cilantro.
For a special Sunday dinner, Michael makes a simple Spanish paella, grilled asparagus with parsley pesto, watermelon & basil salad, and raspberry lemon parfaits.
Michael satisfies his craving for comfort food with a speedy split pea soup, Greek salad and French fries with spicy ketchup.
Michael makes a romantic dinner for two with an emphasis on presentation. He prepares Bloody Mary salmon, salad ‘Bouquet’ with cucumber vase and roasted tomatoes and little vanilla cakes.
The everyday flavours of Mexico are the inspiration for tonight’s menu of turkey tacos, cheesy quesadillas, avocado and corn salsa, apple pie burritos, and margaritas.
Michael’s quest for flavour leads him down a delicious path. Wood smoke roasted chicken, spaghetti squash salad, brown rice and apples satisfy his flavour craving.
Reggae music and Michael’s island cooking experience are the inspiration for a Caribbean themed meal. Caribbean coconut crusted salmon, salsa dip, salad, reggae rice, and mango fool make up this exotic feast.
Michael heads to the kitchen to clear away the rainy day blues. Chicken dippers with an apple yogurt dip and a kid friendly salad bar complete with colourful kid’s vinaigrettes make up this wonderful indoor picnic.
Michael reveals the simplicity of making great tasting Chinese food at home. Egg drop soup with chicken dumplings, shrimp toast, Chinese broccoli and fortune cookies make up this culinary delight.
Michael takes easy it for the holidays by adding some new twists to his family’s holiday favourites. Spiced sugar cookies, brined turkey and whole grain stuffing add to the flavourful fest.
Paper-baked halibut with julienne vegetables, rice paper tuna salad roll, cherry tomato crisp and curried cauliflower soup with red pepper puree add colourful flavour to Michael’s dinner table.
Michael makes a special candlelight dinner for his wife. Pot steamed salmon, fennel apple salad and his wife’s favourite dessert, caramel crème brûlée, complete this romantic meal.
Michael fuses fun and flavours in the kitchen. Smoked salmon sushi, fusion salmon cakes, Asian noodle salad, iced tea and coconut tarts with chocolate add an international flavour to the menu.
Michael’s mom is coming for dinner so he jazzes up some of her classics. Beef stew, mashed potatoes and spinach salad with pears, walnuts and raspberry vinaigrette all get a Michael makeover to impress Mom.
Bored with routine, Michael takes the tried and true out to grill. Grilled pizza, grilled pineapple salad, grilled radicchio and shortcakes with strawberry rhubarb satisfy Michael’s urge for something new.
Michael heads to the kitchen to play doctor daddy. His restorative cooking helps Gabe fight off the sniffles with homemade chicken soup, matzo balls, cucumber carrot salad, and warm bread pudding.
Great ingredients and lots of friends are the key to any great party. Chewy wine shots, chicken dippers, smoked salmon mousse in tortilla chips, smoked salmon egg rolls, chipotle yogurt dip and savory Parmesan and thyme cookies round out this delectable cocktail party menu.
An adventurous spirit leads Michael to the bright flavours of India. Lamb curry, aromatic basmati rice, spicy cilantro relish and cucumber mint raita are surprisingly easy to prepare.
Michael brings the flavours of Italy to his kitchen. Pasta sauce with chicken, Ratatouille, tomato & fresh mozzarella salad, rapini with brown butter and Italian sodas complete this Italian expedition.
After a day on the golf course, Michael prepares some 19th hole refreshments. Grilled lamb burgers, grilled corn and red onion salsa, potato bacon tart and caramel rum pudding are sure to satisfy his golfing buddies.
Michael celebrates his wife Rachel’s birthday by creating a new dish with her favourite crustacean. Lobster a la Rachel, potato salad with smoked salmon and dill, and chocolate truffles complete the birthday feast.
Weekends are a time to take it easy, letting weekday tensions fade away. A classic omelet with thyme and cheddar, fruit salad with orange mint dressing and butterscotch breakfast buns make up this simple, tasty weekend brunch.
Michael shows how easy the unfamiliar can be with a gastronomic visit to Morocco. A chicken tangine, couscous stuffed tomatoes and homemade hummus with seasoned pita chips completes this culinary adventure.
Michael heads to the refrigerator to reinterpret some old flavour pairings. Apple stuffed pork chops, pork stuffed apple and southwestern style rice is the result of this creative journey.
Sharing food is one of the friendliest gestures anyone can make, so Michael invites the new neighbours over for dinner. Prime rib with horseradish gravy, and stuffed baked potatoes are on the menu for this 'welcome' dinner.
Michael is on a quest for culinary adventure in his own kitchen. Rotini with red clam sauce accompanies grilled Caesar salad while a unique dessert of Parmesan cream and balsamic honey syrup tops off the day.
Fresh local ingredients are the inspiration for this delicious meal. Michael starts by steaming fresh mussels, and then bakes crispy whole grain dippers. Oka cheese stuffed potatoes, a field salad and a fruit tart all add local flavour to the table.
It’s a beautiful day for a picnic and Michael improvises cold salads to maximize his time outdoors. A feast of Asian spinach salad with orange dressing, Asian cabbage salad, salsa, and tuna potato salad is made complete with homemade ice cream sandwiches.
Michael demonstrates how to turn the ordinary into the extraordinary. Fettuccini with tomato and bacon sauce, a house salad with salsa dressing and a simple berry pudding will all tantalize your taste buds.
Variety is the key to life, in and out of the kitchen. Veggie burgers, sweet potato wedges, and grilled veggies illustrate that a vegetarian spread is an easy, flavourful option.
Michael creates a simple brunch buffet with sunshine smoothies, a tasty baked egg dish, potato bacon cakes and French toast with blueberry maple sauce.
No good deed goes unrewarded in Michael’s kitchen. So after a day of splitting wood with his buddy, a meal of wood grilled steak, scallop potato gratin and grilled vegetables is the reward.
A last-minute dinner guest, who happens to be vegetarian, prompts Chef Michael Smith to raid his refrigerator and pantry for an all-vegetable meal. Dishes include a power-packed protein soup served with Asparagus Salad and Pita chips.
After spending the afternoon picking apples with his family, Chef Michael Smith goes out on a limb and works an apple theme into several savoury dishes. Featured dishes include Apple Braised Pork Shoulder, Roasted Acorn Squash and Spätzle.
Chef Michael Smith has been travelling on business and looks forward to reconnecting with his family and his own kitchen. Featured dishes include Pan-Seared Duck Breast marinated in Thyme, Mustard and Soya Sauce, Bibb lettuce with Goat Cheese Vinaigrette and Gnocchi with Sweet Baby Peas.
Chef Michael Smith makes a cosy family meal of simply spiced Roast Chicken and Garlic Steamed Broccoli with homemade Mashed Potatoes with Brown Butter and Vermouth Sauce.
Host Michael Smith discovers a bounty of culinary pleasures on the beaches of his East Coast home, when he takes his son Gabe digging for clams. Featured dishes include Clam Chowder, Biscuits topped with brown butter, and a simple Green Salad with Sherry Maple Vinaigrette.
Motivated by the cold weather, Chef Michael creates a comfort-food dinner for two with an Asian theme. Featured dishes include a beef blade simmering steak, baby spinach, bean sprouts and hot cocoa.
Chef Michael Smith takes chicken in a new direction when he experiments with chipotle peppers to create a deep smoky marinade. A Jamaican theme quickly emerges when he adds molasses and limes.
Starting off with a good tomato sauce base, Chef Michael Smith serves up a rich and zesty pizza that appeals to both adults and kids.
Chef Michael Smith receives a postcard from a friend in Thailand, inspiring him to explore Thai flavours at home. Featured dishes include a Thai noodle dish, Cucumber Salad, Steamed Asian Greens with Spicy Peanut Sauce, Pineapple Salad.
Starting with fresh halibut, haddock and a little East Coast inspiration, Chef Michael Smith devises a Mediterranean-style Fish Stew with Fennel and Tomato and a tangy orange and garlic garnish.
A package of fresh ground beef motivates Michael to find new ways of spicing up the usual burger, including adding blue cheese and bacon to the mix. Smashed Potatoes with Fennel and Caesar Salad perfect this mouth-watering meal.
With summer fast approaching the Smith family is busy with their annual spring-clean, and the refrigerator is no exception. Michael decides to use up all his ingredients to prepare one of the last hearty meals of the season, a beef stew with aromatic vegetables and potatoes. Homemade whole-wheat cheddar biscuits are the perfect accompaniment.
Chef Michael Smith gets inventive with some fresh lobster from he's picked up from the wharf. Dishes include a traditional macaroni and cheese dish made decadent by adding lobster and a simple lobster salad.
Chef Michael Smith takes his son on his first camping trip and prepares fun and easy meals ready to be fired up on the grill. Camping favourites include Fresh Salmon with an Asian flavour base wrapped in foil, Roast Potato Salad, Vegetable Kebabs and homemade Marshmallow Smores.
Walking along the shoreline with his son, Chef Michael Smith spots fresh mussels and is immediately struck with an idea for a seafood delight using these gems as the centerpiece. Dishes include Cornmeal-crusted Salmon Filet with Basil and Pesto infused Mussel Broth and Steamed Spinach.
Three generations of Smiths go on a fishing trip, and Chef Michael Smith creates a meal with the catch of the day. Featured dishes include Pan-fried Whole Trout, Baked Trout Filets, Arugula Salad with Balsamic Vinaigrette and Barley Risotto.
Chef Michael Smith believes cooking is like life - have an adventurous spirit and see where it leads you. Using chicken thighs and different types of mushrooms, Michael creates an impromptu chicken and mushroom stew. Mashed potatoes, carrot sticks and sautéed asparagus complement this meal.
An Asian theme emerges as Chef Michael Smith sears tuna steaks crusted with a variety of three peppercorns. Other dishes include Braised Leeks cooked in a Red Wine Broth, Ginger Mint Salsa and a basic salad with Japanese Vinaigrette.
Chef Michael Smith demonstrates you don't always have to wait for a special holiday to cook turkey. With freshly picked wild blueberries, Michael creates a vinaigrette for the spinach salad, which is a perfect complement to the roast turkey breast.
Chef Michael Smith takes his cooking outdoors and grills a leg of lamb over a wood fire when a friend and fellow chef comes to visit. Featured dishes include Sun-dried Tomato/Olive/Mint Salsa, Grilled Polenta and roasted vegetables.
To test whether spicy heat can actually help you cool down, Chef Michael Smith experiments with chilies and creates a few versatile chili-infused soups and salads that complement almost any dish. Featured dishes include Grilled Corn Soup with Roasted Red Peppers, Chicken and Cheddar, Fennel Salad with Honey-Lime Vinaigrette and Red Pepper Puree for garnishing.
After an energizing bike ride, Michael has worked up an appetite for a protein-packed meal. He decides to prepare a dinner for one based on a Japanese belief that there is a fifth taste sense after sweet, sour, salty and bitter. It’s called “umami” and it triggers our need for protein. Michael combines a New York strip loin steak with hearty shiitake mushrooms, a bacon and potato cheese tart, and tops it off with steamed asparagus.
Chef Michael Smith palns a birthday feast for his partner Rachel and experiments with lamb, her favourite food. Featured dishes include Rack of Lamb in a Tarragon Crust with a Zinfandel sauce, Foccacia, Bulgar and hearty Beet Greens.
After a long day of errands and chores, Chef Michael Smith opts to make a quick and easy meal. Featured dishes include a tasty three-meat pasta sauce with beef, pork and veal, Roasted Garlic Bread and a salad of romaine lettuce with croutons and Italian dressing.
Inspired by his garden, Host Michael Smith creates a meal relying entirely on a common ingredient – fresh tomatoes. Featured dishes include Roast Penne Pasta, Green Salad with Tomato Lemon Vinaigrette and Tomato Water Martinis.
After a day in the workshop, Host Michael Smith builds an entire meal around vanilla. Featured dishes include Braised Chicken Thighs, Couscous, Endive Salad and an easy Panna Cotta – all with a subtle taste of vanilla.
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