Chef Kimberly Lallouz demonstrates how to pull off a toast-worthy, four-course dinner all in one afternoon.
EPISODE 1
Spring Inspiration
Set in Chef Kimberly Lallouz’s test kitchen, she offers step-by-step tips to pulling off a four-course dinner for six, all in one afternoon. From prep work to plating, Kim’s approach combines recipes for the entire meal into one master to-do list. Each curated menu selects recipes that balance taste, texture, and temperature, with an eye for presentation to give it that restaurant wow factor.
EPISODE 2
Classics with a Twist
Use the One big Recipe and cook along as Bread and Butter gets a smoke, honey, herb, and black sea salt makeover. Next, Shrimp Cocktail is reinvented with a horseradish kick in her Apricot Ketchup. Then, it’s Potato Pave as a standalone course, garnished with tangy tarragon crème fraiche and briny salmon roe. Prime Rib is as classic as it comes, but in this recipe it is elevated with a sous-vide twist and truffle-spiked Pea and Lardon salad. For a sweet ending… lavender ice cream.
EPISODE 3
Upside Down
Last things are first for this ‘Upside Down’ themed One Big Recipe, starting with dessert wine poached Grilled Pears and Blue Cheese Salad. Next, Beef Tartare Sliders are spiked with horseradish aioli and served on warm brioche. Pasta follows with a Kimchi Pappardelle. Fish is next, Loup de Mer en Papillote with Écrasé Potatoes is dressed up with shaved fennel and rich beurre rouge sauce. And finally Kimberly shares her recipe for Oyster Shooters with Champagne Granité.
EPISODE 4
Surf and Turf
First, Singapore-inspired Chili Crab Cakes, redolent with Southeast Asian aromatics and spices including lemongrass, ginger, and galangal. ‘Turf’s up’ next with a fresh off the hoof Marrow Toast plate decked out with melty marrow, crispy crostini, and garlicky parsley salad followed by Risotto Carbonara with Crispy Pancetta and Enoki Mushrooms. Braised Veal Osso Bucco with Seared Scallops and smoky Grilled Broccoli Rabe serve as the main course.
EPISODE 5
Sweet Kisses
To start, Spicy Cornbread with lip-smacking Honey Butter followed by a seared rare Duck Breast appetizer with Cherries and Walnuts. Avocado Honeydew Gazpacho follows, garnished with crostini and mascarpone. And for the main event, Salmon butter basted and presented with shattered dried citrus shards over Basmati with Cranberries.
EPISODE 6
Wow Factor
To start, Chilled Mussels over Grilled Baguette lightly drizzled with vibrant, golden Saffron Aioli followed by Roasted Mini Butternuts with Salsa Verde, tart Goat Cheese, and nutty toasted sunflower seed garnishes. Next, Bone-in Veal Roast with grainy mustard vinaigrette-dressed Charred Bok Choy halves. Dessert spotlights summer berries with vanilla whipped cream and sweet, crunchy Macadamia Streusel.
Kimberly Lallouz
