Michael Symon is ready to celebrate his father, and he kicks things off with his dad-approved twist on smoked brisket chili.
Michael Symon pays tribute to his southern culinary heritage, courtesy of his mother-in-law, Sherla.
Michael Symon amps up summer parties with some of his seasonal favorites; he starts with the classic American Coney Dogs, grills fun barbecue corn ribs, and cools down with easy orange strawberry cream pops.
Michael Symon brings flavor to the table with his spicy and briny grilled oysters with chorizo butter, fresh chile lime creamed corn with garden tomatoes and a sweet tres leches that's flavored with a hint of lime.
Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat.
Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.
Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.
Michael Symon is all about pork as he fires up the grill for a pork porterhouse, sausage-stuffed peppers, pancetta-loaded greens and a smoky cocktail.
Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.
Michael Symon hosts a whimsical culinary escapade as he shares a smorgasbord of flavors, emotions and memories; from the sizzle of Father's Day brisket to the tangy zest of lemon-themed delights, Michael leads a flavor-filled journey through summer.
Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips a up dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.
Michael Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies.
Michael Symon explores the world of bold and spicy flavors; Michael heats up the menu with spicy smoked chicken thighs with pineapple glaze, iconic Cleveland Barberton hot sauce and a kicked-up spicy molten chocolate cake.
Michael Symon kicks dinner off with fried clams with tartar dipping sauce and avocado, and corn salad on the side; Liz sweetens things up with sweet corn panna cotta.
Michael Symon heats things up with a grilled pork tenderloin marinated in brown sugar; he whips up a side of mango slaw paired with Liz's fresh pineapple mango mojito.
Michael Symon re-creates the Greek-American dishes of his childhood, including his mother's Greek-style American dish that adds Greek spices to a macaroni dinner; a classic crispy pita salad; crème brûlée rice pudding.
Michael Symon makes mouthwatering birria-style beef tacos paired with a jicama salad that includes avocado, citrus and a spicy vinaigrette; Liz adds to the heat with a pineapple jalapeño margarita that tastes just as good as it looks.
Strawberries steal the show as Michael Symon makes spatchcock chicken with a citrus marinade that pairs perfectly with a strawberry salad; to top off this strawberry delight, Liz puts together a fresh strawberry pie that leaves everyone happy.
Michael Symon brings a little kick with his New Orleans-style gumbo topped with jasmine rice. He then dips beignets in a chicory chocolate sauce for some Southern comfort, and Liz makes a Sazerac cocktail.
Michael Symon goes back to his Greek roots as he folds up grilled spanakopita and decorates the plate with colorful grilled summer vegetables with tahini dipping sauce; Liz tops dinner off with an ouzo fizz that's sure to complement any Greek meal.
Michael Symon prepares smoked pork butt for pulled pork sandwiches along with crispy fried zucchini chips with parmesan; for something sweet, Liz combines bananas and hazelnut spread to make campfire toasties.
Michael Symon puts a spin on an Italian classic with a spaghetti pie; he puts together a grilled radicchio salad; Liz whips up a refreshing camperal spritz.
In tribute to his grandfather, Michael crowns pastrami spiced pork chops with braised vegetables; he tops deviled eggs with pickled mustard seeds and chives; Liz makes the Godfather cocktail with a combination of scotch and amaretto.
Michael Symon puts his grill in the sand to whip up the ultimate beach barbecue; he makes a beach bomber sausage sandwich served with a side of herbaceous potato salad; Liz creates a sea-breezy cocktail called Peach on the Beach.
Michael Symon creates a meal that will have the kids running to the table; he makes a dairy-free tomato soup with parm crisps and crunchy BLT lettuce wraps; granddaughter Emmy joins Michael and Liz to finish with glazed chocolate cake donuts.
Michael Symon prepares fluke Milanese topped with a radish salad; he keeps things fresh with a shaved zucchini salad that includes yellow squash; Liz tops it all off with a thirst-quenching lemon drop martini.
Some of Michael Symon's dishes are influenced by the women around him; he makes grilled lamb chops with rosemary salt inspired by his mother, and his daughter-in-law's favorite dish off the grill is halloumi with watermelon kabobs.
Inspired by his heritage, Michael Symon combines traditional Greek dishes with backyard American grilling; he makes sesame roasted chicken thighs and traditional baba ganoush; his wife, Liz, prepares tangy feta waffle chips.
Michael Symon gets nostalgic and makes childhood favorites worthy of a dinner party; he transforms humble mac and cheese into a creamy Marsala and mushroom pasta bake, makes rosemary bruschetta and shares boozy frozen cream bars with his wife.
Michael Symon connects food with memory, making grilled swordfish with salsa fresca that reminds him of heading off to college; for dessert, his wife, Lizzie, joins him to make ricotta cornmeal pound cake and share the memory of when they met.
Michael Symon reinvents depression-era city chicken as cast iron pork tenderloin with asparagus and a tangy horseradish dressing; his wife, Lizzie, joins him to make foolproof mason jar strawberry ice cream.
Michael Symon makes quick marinated grilled scallops paired with potato zucchini pancakes with yogurt sauce; this light combination is perfectly satisfying, especially when enjoyed with pisco sours made by Michael's wife, Lizzie.
Michael Symon takes the time to make a slow-cooked pork butt steak; he works on roasted cauliflower; Michael's wife, Lizzie, creates an all-American crepe cake.
Michael Symon makes Tuscan-style roasted chicken by glazing grilled chicken with floral vermouth and adding Brussels sprouts and kale salad; Michael's wife, Liz, adds green goddess dressing to the salad, and they toast with apple gin fizz cocktails.
Michael Symon makes a quick, flavor-packed and hearty meal that's perfect after a long summer day; he prepares cast iron striped bass with brown butter and lime cilantro sauce, and his wife, Lizzie, steps in to make a no-bake blueberry lemon pie.
Michael Symon can't help but make burgers when he fires up his grill; he works on beef and chorizo stuffed burgers and adds a side of charred broccoli salad with creamy dressing to contrast the char; his wife, Lizzie, stirs up peach sangria.
Michael Symon makes a whole meal starring tomatoes; he starts with meaty stuffed tomatoes on the grill and also makes a delicate tomato tart tatin with sweet, caramelized onions.
Michael Symon and his wife, Lizzie, prepare an elegant Italian feast, pairing Lizzie's chicken cutlets with Michael's spaghetti with pesto tomato sauce; they top off the day with Lizzie's refreshing, fruity "C and C" slushy.
Michael Symon whips up a flavor-packed Italian dinner inspired by his college dorm days, starting with his one-pan pasta and a loaf of roasted garlic bread; Michael's wife, Lizzie, joins him to make arugula and fresh mozzarella salad.
Michael Symon kicks off the summer grilling season with his fire pit steak and potatoes, finishing the steak by throwing it right onto the hot coals; Michael's wife, Liz, helps mix up a miso chocolate cake and a frozen old fashioned cocktail.
Michael Symon makes homemade bagels with poppy seeds and sesame seeds, and his wife, Liz, whips up homemade cream cheese to go with them; Michael also makes planked everything bagel-spiced salmon.
Michael Symon starts with a lesson on how to create the perfect smoked brisket with his pastrami rubbed brisket; while Michael waits, he whips up his Pap's favorite rye spaetzle and his Dad's favorite grilled cabbage.
Michael Symon whips up his shrimp dish on the grill with a side of creamed corn and a tangy lime and tomatillo sauce; his wife, Liz, joins in the fun by mixing her summer vibes cocktail.
Michael Symon is celebrating the holiday weekend with an all-American clambake with sweet potatoes and corn, and he also makes his smoked chicken wings to push this festive meal over the top.
Michael Symon breaks down the best way to grill fish while making his miso black cod with grilled lime; his wife, Liz, pitches in to help make coconut cheesy rice and grilled greens with lime vinaigrette.
Michael Symon shows how easy it is to make breakfast on the grill as he creates decadent eggs in a creamy cheese sauce; he adds some savory herb-and-parmesan rolls, and his wife, Liz, stirs up BBC cocktails.
Leaning on his Greek roots, Michael Symon puts his spin on skewered chicken and pork souvlaki; with some help from his wife, Liz, Michael also makes tzatziki sauce for the souvlaki and homemade pita bread.
Michael makes parmesan polenta topped with three kinds of bolognese: beef, mushroom and shrimp.
Michael Symon uses peppers to showcase the treats of early fall with stuffed peppers with eggplant and cheesy rice, fennel salad with citrus and the red bell cocktail.
Michael Symon is back in his home kitchen to make carbonara pasta, tomato garlic bread and classic caesar salad.
Michael Symon makes breakfast an anytime event with a puffy omelette, everything bagel french fries and a simple fall salad with maple vinaigrette, then finishes everything with a peach bellini cocktail.
Michael Symon brings the cooking back inside for a Sunday pork roast served with cider gravy, roasted root vegetables, Yorkshire pudding and a Pimm's Cup cocktail to bring it all together.
Michael Symon mixes some childhood favorites and some new discoveries to make a relaxing Italian dinner with chicken milanese, a butternut squash and farro salad and some espresso granita.
Michael Symon loves celery, so he's using it in multiple ways in his comfort food menu; Michael braises celery with other vegetables in his pot roast, which he serves over celery root puree, and he tops the whole thing with celery salsa verde.
Michael Symon shares Thanksgiving recipes, beginning with a flavorful mezcal and maple roasted turkey in cheesecloth; he also makes pap's ham and dumplings, and strawberry cheesecake with pretzel crust.
Michael makes a rich mac and cheese loaded with smoked ham with cream cheese, gouda and pecorino to prove that you can make any dish on the grill; grilled apple crisp for dessert while Liz makes a vodka punch.
Michael makes his father's favorite by turning the backyard grill into a smoker to make sticky ribs; Liz helps make giant cookies with tons of chocolate, pretzel and sea salt; Norman the puppy makes a surprise appearance.
Michael Symon grills up several summertime staples; barbecue chicken slathered in a Kansas City-style sauce; pickles, mint leaves and poppy seed added to fresh coleslaw; Liz makes a Kentucky Mule cocktail.
Michael Symon's simple techniques for grilling skirt steak to tender, medium-rare perfection; sticky barbecue onions fired up in a cast-iron skillet; cheesy hash brown potatoes.
Michael Symon cooks up creamy chicken and dumplings on the grill; Michael's wife, Liz, makes drop biscuits to serve as the dumplings while Michael picks fresh herbs for the filling; Michael grills his favorite dessert, bananas foster.
Michael Symon turns a standard grill into a pizza oven; he uses coals and cast iron pans to cook homemade dough for his grilled white pizza and a gooey three cheese calzone; Liz makes sweet, crunchy Italian Florentine cookies.
Michael's Greek heritage is displayed; grilled lamb burger with Tzatziki; Liz makes an ouzo spritz; sweet-and-salty watermelon and feta salad.
Only Michael Symon would think to make moussaka on the grill, taking the Mediterranean casserole layered with meat, veggies and cheese sauce outside; Liz creates a complementary side dish of grilled and steamed artichokes.
Michael creates an entire Italian feast over coals on the grill, starting with fettuccine with smoked tomato sauce; Liz mixes up creamy ricotta, lemon and herbs for stuffed squash blossoms; lemon upside-down cake.
Michael's outdoor, family-friendly meal starts with a fish fry with lime aioli, where he fries fresh fluke in a pot over coals on the grill; smashed potatoes; quick pickled zucchini salad.
Michael makes his grilled eggplant parmesan outdoors on the grill and whips up a classic salami and provolone antipasti salad with campfire dressing; Liz makes cherry polenta cake.
Michael makes a summertime seafood meal that's all about the prep and letting the foil and grill do the work; foil packets of clams with sausage and peppers; peaches with mascarpone and honey.
Michael Symon turns the flavors of ranch dressing into a rub for ranch-rubbed pork ribs; he also uses it in baked sweet potatoes with charred onion ranch dip; Michael's wife, Liz, makes grilled corn with ranchovy butter, featuring the rub yet again.
Michael Symon makes breakfast an anytime event with a Puffy Omelette, Everything Bagel French Fries and a simple Fall Salad with Maple Vinaigrette, then finishes everything with a Peach Bellini cocktail.