Bay Gourmet’s Jayme Richburg shows News 5 how to make Tuna Ceviche with Spicy Wonton Chips.
Executive Chef Steve Zucker shows News 5 how to make Dauphin’s Mobile Bay Stew.
Learn how to make an “at-home” version of Smoothie King’s Vegan Mango Kale smoothie from Joey Schulz.
David Clarke of Grillbillies BBQ Company shares his pulled pork nachos.
Charles Divins of Shane’s Rib Shack shows News 5 how to bake honey BBQ chicken strips.
FIVE Bar teaches News 5 how to cook shrimp penne pasta.
Take 5 catches up with Derailed Diner for some catfish frying.
Carnivores, rejoice! Here’s how to impress your summer guests with a filet mignon recipe from Von’s Bistro House.
Creative Catering by Sean prepares a delicious Sous Vide Steak.
Grilled Salmon with Sweet Corn and Avocado Salad Ingredients: Salmon 4 salmon fillets (6 to 8 ounces each) canola cooking spray clash of sal…
RECIPE: Grilled Oysters and Grilled Bacon 4 Dozen Oysters One dozen cleaned oyster shells 2 tablespoons fresh chopped garlic 4 tablespoons o…
Contact phone number for use on-air: 251-517-3963 Website for information: http://www.serdas.com Recipe: Marinate shrimp in Sriracha & olive…
Judi Freeman of Cakes by Judi prepares a delicious Oreo Creme-Filled Chocolate Cake
Chef Name: Dion Adams, Kitchen Manager or Clyde Davis, Managing Partner Name of restaurant: Texas Roadhouse Name of featured dish: Grilled S…
Vlad from the Mediterranean Sandwich Co. shares his recipe for Dixie Chicken.
P.F. Chang’s Restaurant joins us on Take 5.
The folks at Bahay Kubo Restaurant join us for Take 5.
Cheryl Barnes from Cheryl’s Cafe and Market shares her recipe for an Asian inspired salad.
Chef Cory Lattuca from Grimaldi’s shows us how to make their three meat pizza.
Shane Rib Shack’s Egg Salad Recipe