Take 5: Chicken Pot Pie

Kevin Brooks from The House Restaurant & Bar stopped by Take 5 to make their home-style chicken pot pie.

Olive Garden Piadina

Laura Retherford with the Olive Garden demonstrates their newest featured item, the Piadina!   Find out more about the Spanish Fort Olive Ga…

Nutty Nana Crisp-tini Appetizer

  Nutty Nana Crisp-tini Appetizer (Makes 36-48 Slices) INGREDIENTS: 1 lb. of Nutty Nana Chicken Salad 3 Granny Smith Apples Sprite Pecan Hal…

A New Twist On Shrimp and Grits

  Chef Samuel Spencer from Launch at The Admiral Hotel shows us a new twist on an old southern favorite: Shrimp and Grits.   Learn more abou…

Spring Chicken and Gnocchi

  Adrian Yots from Thyme By the Bay in Fairhope demonstrates his recipe for Spring Chicken and Gnocchi   Here is a list of ingredients: Half…

King Cakes

Our guest from Winn Dixie tells us about all their offerings for Mardi Gras… from King Cakes to parade route favorites.  

Bubble Bread

An unusual name for a delicious breakfast treat!

Lemon Basil Trout

  Owner Becky Payne of Briquettes Steak House demonstrates how to prepare Lemon Basil Trout while she and John Nodar talk about “Cuisine for…

Mint Kabobs

Cody Niese from Mint Grill and Hookah and John Nodar demonstrate how Mint Grill prepares some of their signature kabobs. Find out more about…