In the Kitchen

These aren’t your average bacon cheddar jalapeno sliders – instead of topping the burger patty with bacon, cheddar and jalapeno, mix them in!

Chef Jason Silva from Trinity Brewhouse in Providence, Rhode Island, shares his recipe for sesame tuna bowls. It’s a light and tasty option perfect for warm summer weather.

Chef Val Sbardella from Wingate Residences shows how to make an elevated version of classic brunch dish eggs Benedict.

David Brooks from the Made in Oklahoma Coalition is making a twist on an old Oklahoma breakfast staple – with beef jerky.

Chef Nick Rabar from Avenue N shares his recipe for a healthy and flavorful lunch featuring one of his favorite vegetables – and it just so happens to be fully vegan.

This gooey peppermint brownie recipe combines rich chocolate with bright peppermint.

Chef Josh Finger from fine-dining French restaurant Claudine shares his recipe for a tomato ricotta tart.

This simple pumpkin chicken chili is the perfect fall dish with plenty of protein.

In the kitchen today, we welcome personal chef Chef Krunchy Kate making grainy granola and blueberry chia jam.