Check out the top-rated recipe for Boiled Peanuts at http://allrecipes.com/Recipe/Boiled-Peanuts/Detail.aspx

In this video, you’ll see how to make boiled peanuts from scratch. They’re just like the peanuts you get at the ballpark! And all you need to make this simple savory snack at home are raw peanuts in their shells, salt, and water. The salty flavor boils right into the peanuts.

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Get the top-rated recipe for Whiskey Slush at http://allrecipes.com/Recipe/Whiskey-Slush/Detail.aspx

In this video, you’ll see how to make a whiskey slush cocktail. Combine frozen lemonade concentrate and OJ concentrate with black tea, sugar, and whiskey and pop it in the freezer until icy cold and slushy. Pour it into glasses and finish with a splash of ginger ale and garnish with a wedge of lemon.

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Chef Daniel Patterson is best-known for his San Francisco restaurant Coi, which he opened in 2006. The restaurant was first awarded two Michelin stars only a couple years later, and this year appeared on the San Pellegrino World’s 50 Best Restaurants list for the first time, debuting at number 49

Those accolades surely speak well for the restaurant, but they fail to communicate exactly how Patterson articulates his intelligence and his vision through cuisine. We spent an evening in San Francisco filming with him and were completely struck by his odd sense of humor and his ability to explain his food and the ideas behind them seamlessly. Chef Patterson forged his own path in Chef’s Night Out country, taking his wife to dinner on his first stop at Corey Lee’s Benu. But things loosened up when the chef and his crew dove into pastrami, gin, and an impromptu meal for 26 people. Enjoy.

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These sweet and spicy savoury pancakes are bursting with flavour and are perfect as a starter, lunch or light dinner. The combination of chilli, lime and coriander works really well with the sweetness of the sweetcorn.

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The name “Straight Law” sounds like something made strictly by the book, and that’s exactly what this gin-and-sherry cocktail is—the book being Harry Craddock’s influential Savoy Cocktail Book from 1930. Watch as Boston bartender Will Thompson shows our host Lee Tiernan how to make this classic two-ingredient drink that’s as simple to make as it is easy to sip.

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Check out the top-rated recipe for Insalata Caprese at http://allrecipes.com/Recipe/Insalata-Caprese-II/Detail.aspx

In this video, you’ll see how to make simple and fresh Caprese salad. The key is to use ripe tomatoes, gorgeous fresh basil, and top-quality mozzarella and extra-virgin olive oil. It’s the taste of summer in Italy!

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A simple and delicious vegetarian dish, potato rosti flavoured with leeks and cheese and topped with a simple fried egg.

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Check out the 5-star recipe for Summer Berry Parfait with Yogurt and Granola at http://allrecipes.com/Recipe/Summer-Berry-Parfait-with-Yogurt-and-Granola/Detail.aspx

In this video, you’ll see how to make a yogurt parfait with fresh berries, bananas, and crunchy granola. A great way to start your day, it also makes a terrific snack or healthy dessert.

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Ever plunged face first into a pond? There’s a first for everything. Ronnie Murray, Group Head Chef for Mark Hix’s Restaurants, shows us how to make a British favorite dating back to the 17th Century—Sussex Pond Pudding. A suet pastry laced with lemon, sugar, and butter, it’s the best pond water you’ll ever taste.

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