Join Chef Oringer in his home kitchen as he does a virtual cook-along with people around the world. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTES: Have oven preheating to 450 F when starting.

Serves 4-6 as a main and 8-10 as an appetizer

INGREDIENTS

For the Fish:

2 pounds fish, skinless fillets (such as cod, branzino, salmon)

1/2 bunch cilantro, chopped

2 garlic cloves, chopped

1 teaspoon fish sauce or miso, optional

2 Tablespoons lemon juice

1/4 cup coconut oil

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon soy sauce

1 teaspoon hot sauce

1 Tablespoon maple syrup

For the Sopes:

2 cups Maseca (instant yellow corn masa flour)

1/2 teaspoon salt

1 ½ cups hot tap water

1/2 cup vegetable oil, for cooking the sopes

Charred Tomato Salsa:

5 tomatoes, such as beefsteak or roma

1/2 small onion, such as yellow, white or red, peeled

1 garlic clove, cracked from it skin

1/2 bunch cilantro

Salt

Lime juice, to taste

Garnish:

Avocado, sliced

Shredded lettuce

EQUIPMENT ESSENTIALS

1, small mixing bowl (for the fish marinade)

1, baking sheet (to cook the fish)

Foil, to line the baking sheet

1, medium mixing bowl (to mix the sope dough)

Large resealable bag (to flatten/shape the sopes)

1, medium to large size skillet (to cook the sopes)

Cooking utensils, such as tongs and spatula

1, large nonstick sauté pan, to char the salsa ingredients

Blender or food processor, to blend the salsa

Plate or platter, to serve

For recipe instructions, visit www.CookTracks.com. 

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate.  

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

He’s back! This time, Rocco talks you through a newer version of his mama’s famous meatballs and a quick and easy marinara.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

 

COOK’S NOTES: Pan-frying method is used for this episode. Roasting method is available at www.CookTracks.com. Serve with your choice of pasta (such as thin spaghetti), zoodles (zucchini noodles) or chickpea pasta. You may replace the ground beef, pork and veal with 1 1/2 pounds of Meatball/Meatloaf Mix.

 

Makes 6 servings

INGREDIENTS

For the Marinara:

1 Tablespoon extra-virgin olive oil

1 clove garlic, crushed through a garlic press

2 Tablespoons finely chopped yellow onion

3⁄4 teaspoon tomato paste

1⁄2 (16-ounce) can crushed tomatoes

1 (16-ounce) can tomato puree

1⁄4 cup chicken stock

1 ½ cups water

Pinch of red pepper flakes

Sea salt and freshly ground black pepper

For the Meatballs:

1⁄2 pound ground beef

1⁄2 pound ground pork

1⁄2 pound ground veal

1⁄4 yellow onion, roughly chopped

1 clove garlic, peeled but whole

1⁄4 cup finely chopped fresh flat-leaf parsley

1⁄3 cup chicken stock

1⁄3 cup well-crushed store-bought Parmesan crisps (such as Whisps)

2 large eggs

1 teaspoon red pepper flakes

1⁄4 cup grated Parmigiano- Reggiano cheese, optional

1 teaspoon sea salt

Grapeseed oil or other neutral oil like soybean or vegetable oil, if pan searing meatballs

Olive oil or avocado oil cooking spray, if roasting meatballs

Optional Garnishes:

Grated Parmigiano-Reggiano cheese

Red pepper flakes

Finely chopped fresh flat-leaf parsley

EQUIPMENT ESSENTIALS

- 1 Medium to large size heavy bottom saucepot

- 1 Large (approximately 12”) skillet, ideally non-stick, but stainless or cast iron will work

- Blender or food processor

- 1 Large mixing bowl

- 1 Baking sheet

For recipe instructions, visit www.CookTracks.com.

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

One of Chicago’s favorite chefs, Zach Engel of Galit Restaurant, walks you through this Middle Eastern/North African dish in real time! Get all the tricks to impress your family or guests with this flavorful dish.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

 

For 2-4 people to share

INGREDIENTS

Extra virgin olive oil or canola oil, about 1⁄2 cup, divided

1 sweet potato (about 1 lb.), peeled and diced

1 cup cherry tomatoes, halved

1 small sweet yellow onion, sliced thinly

1 Anaheim or banana pepper (or something mild like red or green bell pepper), sliced thinly

3 cloves garlic, minced

1 (28 oz.) can crushed tomatoes

Salt, to taste

4 eggs, at room temperature

Garnish Options:

1⁄2 teaspoon flaky sea salt

1 bunch flat-leaf parsley, finely chopped (option of dill, cilantro, thyme, rosemary)

1 bunch green onions, sliced thinly

1 avocado, sliced, optional

1/2 cup crumbled feta cheese, optional

Good bread, for serving, such as pita bread, challah, focaccia

Hot sauce, optional

EQUIPMENT ESSENTIALS

- Large, 12” skillet with lid (or baking sheet to cover as a lid)

- Fish spatula/perforated spatula

- Paper towel lined plate

- High-heat rubber spatula

For recipe instructions, visit www.CookTracks.com.

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

We’re in the kitchen of this James Beard Award winning chef from Galit Restaurant in Chicago, Zach Engel. Listen along as Zach takes you through one of the most popular dishes on his menu. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: To hear how to make Chef Zach’s Avocado Labneh, fast forward ahead to 40:00. Also, check out CookTracks.com to see Chef Zach’s tehina recipe.

Makes 4 servings

INGREDIENTS

For the Tunisian Curry:

3⁄4 cup canola oil

2 cups whole garlic cloves, pureed in a food processor or minced down to 2⁄3 cup worth

5 Tablespoons smoked paprika (hot or sweet, whichever you prefer)

1 teaspoon cayenne pepper, ground

1 Tablespoon caraway seeds, ground

1 Tablespoon cumin, ground

1 Tablespoon coriander, ground

2⁄3 cup tomato paste

2 ½ cups water

2 Tablespoons kosher salt

For the dredge:

2⁄3 cup all purpose flour

1⁄2 cup cornstarch

1⁄4 cup cornmeal

1 teaspoon salt

2 teaspoons sugar

1 teaspoon turmeric

12-16 oz. catfish (or tilapia, redfish or grouper) filets, cut into 2-inch by 1-inch pieces, skin and small bones removed

Canola oil, for frying, about 2-4 cups

Coarsely chopped fresh herbs, to garnish

Lemon wedges, to garnish

For the Avocado Labneh (if making):

1⁄4 cup labneh (or Greek yogurt)

4 Tablespoons lemon juice

1 whole preserved lemon, pith and insides removed and peels rough chopped

3 avocados, pitted and skinned

Kosher salt, to taste

EQUIPMENT ESSENTIALS

- Medium saucepot, about 4 qt.

- Whisk

- Medium mixing bowl/shallow dish

- Large, 12” stainless skillet

- Slotted spoon or spatula or tongs

- Blender (if making avocado labneh)

For recipe instructions, visit www.CookTracks.com.

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through one of her favorite pasta dishes, with a wink to Chicago.  

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: Have water boiling when you start cooking.

Makes 4 servings

INGREDIENTS

1/3 cup kosher salt, for pasta water, plus more for seasoning

1 lb Orecchiette pasta, or rigatoni, penne or spaghetti

1 Tablespoon extra virgin olive oil

1 pound bulk mild (or spicy) Italian sausage (or buy links and remove from casing)

1/2 red onion, thinly sliced (about 1 cup)

1/2 cup Castelvetrano olives, sliced or chopped, or another good quality green olive

1/2 cup sliced pepperoncini peppers, sliced plus 2 Tablespoons of the liquid

1 (14 oz.) can Italian cherry tomatoes, such as Mutti (or regular crushed tomatoes with some fresh cherry tomatoes)

1/2 teaspoon red chili flake

12 basil leaves, torn

1 Tablespoon lemon zest

1/2 teaspoon lemon juice

1/4 cup freshly grated Pecorino Romano cheese, plus more for passing at the table

Extra virgin olive oil, to garnish

EQUIPMENT ESSENTIALS:

- Large pot to boil pasta, ideally 7-8- quart size

- Colander or big slotted spider or spoon

- Large/wide skillet, about 12” to 14”

- Tongs

- Plate or bowl to remove sausage

- Small dish to remove excess hot oil

- Ladle or liquid measuring cup to transfer pasta water

For recipe instructions, visit www.CookTracks.com.

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through her delicious one-pot meal.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: You may replace the 1/2 cup wine with 1/3 cup water plus 1 tablespoon lemon juice. Preheat oven to 375 degrees.

Makes 2 servings

INGREDIENTS

2 slices bacon, cut into 1-2” large pieces

Olive oil, if necessary

4-5 bone-in, skin-on chicken thighs, about 2 pounds

1 ½ teaspoons kosher salt, divided

1 small head of cauliflower, cut into florets, about 2 cups

About 1 cup, 2 shallots, peeled and quartered

1/2 cup dried figs, quartered, or other dried fruit such as raisins

1/8 teaspoon freshly ground black pepper

1/2 cup white wine (or 1/3 cup water mixed with 1 tablespoon lemon juice)

1/2 cup chicken stock

3 Tablespoons balsamic vinegar

2 Tablespoons honey

1 Tablespoon fresh thyme leaves

1 Tablespoon butter

EQUIPMENT ESSENTIALS

- 10-12” oven-safe heavy skillet

- Tongs

- Small dish to remove bacon

- Plate or dish to remove chicken

For recipe instructions, visit www.CookTracks.com.

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

We’re back in Rachael Ray’s home kitchen as this Austin fanatic whips up one of her Tex-Mex faves that’s great for B, L or D; breakfast, lunch or dinner.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 2-3 servings

INGREDIENTS

For the Tomatillo Pico de Gallo:

1/2 small white onion, small diced

1/2 – 1 jalapeño, seeded and diced

1 garlic cloves, grated or minced

Salt, about 1 1/2 teaspoons

Juice of 1-2 limes, about 3 Tablespoons

4 tomatillos, husked, cleaned and chopped

1 small handful cilantro, plus some to garnish

Pinch of ground cumin

Splash of green hot sauce, to taste, optional

For the Avocado Greek Yogurt ‘Crema’:

(this will make extra)

1 Hass avocado, pitted and peeled

Juice of 1 lime

Pinch of cumin

1 cup plain Greek yogurt

Salt and pepper

For the Migas:

4 corn tortillas

Drizzle of olive oil

4-6 oz Mexican chorizo, removed from its casing

5-6 eggs, scrambled in a bowl

1/2 – 3/4 cup mild cheddar cheese and/or pepper jack, shredded

Garnish:

2 scallions, thinly sliced

Pickled jalapeno rings, mild or hot

EQUIPMENT ESSENTIALS:

- Large nonstick skillet (to cook egg mixture)

- Gas stove, or cast iron or stainless pan on electric stove (to char tortillas)

- 2 medium size mixing bowls (to make pico and to scramble eggs)

For recipe instructions, visit www.CookTracks.com.

Tag your meal on social media: #CookTracks / @CookTracks

CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Welcome BACK… to CookTracks! Co-hosts Rachael Ray and Andrew “Kappy” Kaplan take a few minutes to introduce the series. Kappy is once again in the kitchen with some of the world’s best chefs and culinary personalities taking you step by step through a dish or meal, in real time. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. For more information and updates, visit www.CookTracks.com. CookTracks is a production of Beyond the Plate.

Tag your meal on social media: #CookTracks / @CookTracks

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

Join America’s favorite cook in her home kitchen as she teaches you one of the most simple and delicious Tuscan pasta dishes made with slow-cooked cherry tomatoes, chili peppers and cheese.

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

COOK’S NOTE: (Rach explains) Place the tomatoes in a deli lid and top with a second deli lid. Use a very sharp knife to halve the tomatoes through the middle, vertically, while holding top lid down with the palm of your hand. Repeat and halve all tomatoes.

 

Serves 4-6 

INGREDIENTS

- 3-4 Tablespoons EVOO, extra virgin olive oil

- 2 Tablespoons good quality salted butter

- 1 bulb garlic, about 7-8 cloves, thinly sliced by hand or using a truffle shaver

- 1/2 red finger chili pepper, halved and seeds removed, optional for a spicy sauce

- About 8 cups, 2 quarts, cherry tomatoes, halved

- Salt, such as fine sea salt or Kosher salt

- A few leaves of basil, torn

- 500 gr. pici or 1 pound bucatini or spaghetti

- Pecorino and/or Parmigiano-Reggiano cheese

 

Optional garnishes:

- Finely chopped fresh mint and/or parsley

- Chopped pistachios, Rach prefers Sicilian pistachios

 

EQUIPMENT ESSENTIALS

- Large pot to cook pasta

- Colander to strain

- Large skillet with lid

- Mug or ladle

 

 

For information and updates, visit www.CookTracks.com.

Tag your meal on social media #CookTracks.

CookTracks is a production of Beyond the Plate.

Cook like a pro chef as this Chicago Rising Star of Bellemore Restaurant teaches you his crispy secrets for his ‘Fire-Bird’ Chicken Sandwich with homemade fried onion ranch.

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

COOK’S NOTE: The chicken must be brined 6 hours ahead of cooking time.

 

Makes 4 Sandwiches 

INGREDIENTS

- 4 pieces boneless skin-on chicken thighs

- 4 quarts neutral oil, for frying, such as canola oil

 

For the Brine:

- 1 cup pickle juice, kosher dill preferred, strained

- 1 cup water

- 1 Tablespoon salt

- 2 teaspoons sugar

 

For the Ranch Dressing:

- 1/4 cup buttermilk

- 1/4 cup white onion, chunk or diced

- 2 garlic cloves, cracked from their skin

- 1 Tablespoon Worcestershire

- 1/2 teaspoon celery salt

- 1/2 teaspoon garlic salt

- 1/2 cup sour cream

- 1/2 cup mayo

- 1/4 cup cream cheese, softened

- 1.5 Tablespoons white vinegar

- 1 teaspoon ground black pepper

- 2 Tablespoons fresh dill, finely chopped

- 2 Tablespoons fresh flat-leaf parsley, finely chopped

- 2 Tablespoons fresh chives, finely sliced

- 2 Tablespoons scallions, green and/or white, minced

 

For the Hot Paste:

- 1/4 – 1/2 cup canola oil

- 1 Tablespoon cayenne pepper

- 1.5 Tablespoons brown sugar

- 2 teaspoons salt

- 2 Tablespoons sweet paprika

- 1 Tablespoon garlic powder

 

For the Fried Shallots:

- 1 cup shallots, thinly sliced (shave shallots as thin as possible on Japanese mandoline or slice by hand)

- 1 cup canola oil

 

For the Breading:

- 1-2 cups buttermilk

- 3 cups all-purpose flour

- 1 cup cornstarch

- 2 Tablespoons dill, dried

- 2 Tablespoons fine salt

 

For Assembly:

- 4 brioche style buns

- 2 Tablespoons butter, softened

- 1 cup romaine lettuce, thinly sliced/shredded

- 4 Tablespoons mayo

- 8 thin slices from a ripe tomato

- 16 pickle slices, thin sliced

 

EQUIPMENT ESSENTIALS

- Instant Read Thermometer

- Heavy Bottom 6-8 qt. Dutch Oven Pot (for frying) or tabletop deep fryer

- Japanese mandoline (or a sharp knife)

- Blender or food processor

- 2 Small pots or skillets

- Medium to large size nonstick skillet

- Miscellaneous mixing bowls and plates

- Cooking utensils, such as tongs, spatula and a small whisk

 

 

For information and updates, visit www.CookTracks.com.

Tag your meal on social media #CookTracks.

CookTracks is a production of Beyond the Plate.