Comfort Food

The bounty of the fall means harvest time and that inspires Spencer to make black bean and kabocha squash soup with braised Swiss chard and chili pesto, as well as pumpkin gnudi smothered in a rich cream sauce.

Spencer makes a spicy spinach and Taleggio cheese wonton soup in a chorizo broth, a jerk rubbed chicken and ramen noodle soup.

A pork bolognese stuffed tortellini with American cheese rose and soffrito; a quick pillowy soft ricotta gnudi with tomato sauce; a creamy pasta with gorgonzola goat cheese sauce, crisp pancetta and charred vegetables.

Spencer stays fireside and makes 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 turns up the heat with Cajun shrimp cakes and creole étouffée, spicy Mexican beef pupusas, and Brazilian halibut and shrimp moqueca.

A sugar-fueled episode featuring candied-orange and caramelized white chocolate blondies with orange cream cheese icing.