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Iowa Public Television


Nick Stellino Cooking with Friends

Patricia Williams, Seasonal Fruit (#104)

Fresh, seasonal fruit are used to prepare Pears Braised in Red Wine Sauce and Claufouti with Fruit. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: Veteran public television chef Nick Stellino cooks with some of the country's most celebrated chefs in his series, NICK STELLINO COOKING WITH FRIENDS. Nick and his guests share their recipes for simple yet elegant dishes with an emphasis on professional-style plating, teaching viewers how to turn their homes into their favorite restaurants. In each episode, Nick emphasizes fresh, seasonal and easy-to-prepare dishes that any home cook can master with ingredients found in their local supermarket. His fellow chefs also provide tips on making the final presentation worthy of the finest restaurant table. As always, Nick guides the viewer with his warm and effervescent personality, sharing his passion for food and life.

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  • Michael Cimarusti, Day Boat Halibut (#101)

    Veal Chops with Garlic Lemon and Honey Sauce and Asparagus and Roasted Butternut Squash are made. [26 minutes]

  • Kent Rathbun, Grilled Salad (#102)

    Grilled Salad with Goat Cheese and Tomato, Asparagus and Blue Cheese Salad with Grilled Chicken. [26 minutes]

  • Laurent Manrique, Seafood (#103)

    Sole with Orange Ginger Sauce and Sauteed Spinach and Hamachi and Grapefruit Basil Salad are made. [26 minutes]

  • Michael Hillyer, Lobster and Crab Burger (#105)

    Pasta with Cherry Tomatoes and Shrimp and Lobster and Crab Burger with Tartar Sauce and Corn Relish. [26 minutes]

  • Heather Terhune , Grilled Arctic Char (#106)

    Tuna Tartare is prepared and Chef Heather Terhune creates Atwood Cafe's Grilled Arctic Char Filet. [26 minutes]

  • Walter Pisano, Silky Corn Soup (#107)

    Silky Corn Soup with Truffle Oil and King Crab and Buccatini with Pancetta and Ricotta are created. [26 minutes]

  • Elise Wiggins, Peach Salad (#108)

    Seedless Grape, Spinach, Feta Cheese and Toasted Pine Nut Salad and Palisade Peach Salad are made. [26 minutes]

  • Danny Bortnick, Green Eggs & Ham (#109)

    Pasta with Ham, Mushrooms, Asparagus and Truffle Oil and Green Eggs & Ham are conjured up. [26 minutes]

  • Neal Fraser, Filet of Beef (#110)

    Features Chicken Scaloppini with Leeks and Morel Sauce and Filet of Beef, Farro and Italian Sausage. [26 minutes]

  • Kent Rathbun, Easy Chocolate Mousse (#111)

    The secret to easy Chocolate Mousse and Dried Cherry White-Chocolate Bread Pudding are revealed. [26 minutes]

  • Walter Pisano, Grilled Steak (#112)

    Grilled Steak with Tomato Infused Marinade and Tomato Buttata and Arrugola Salad are prepared. [26 minutes]

  • Elise Wiggins, Chocolate and Cherry Cake (#113)

    Recipes for Pork Chops with Nancibella Sauce and Chocolate and Cherry Cake are shared. [26 minutes]

  • Italian Desserts (#201)

    A recipe for Vita's Ricotta Doughnuts is shared and a must-have dessert, Tiramisu, is prepared. [26 minutes]

  • Veal, Spaghetti and Meatballs (#202)

    Veal Scallopine alla Romana, Spaghetti and Meatballs and a Meatball Sandwich are served. [26 minutes]

  • Pork Dishes (#203)

    A heart-warming Pork Ragu and tasty Grilled Pork Chops with Zenzero Sauce are served. [26 minutes]

  • Cajun Chicken & Salad (#204)

    Cajun Roasted Chicken Breasts with Shrimp Jambalaya Hash and a Bread and Tomato Salad are served. [26 minutes]

  • Family Favorites (#205)

    Chef Rick Moonen of RM Seafood in Las Vegas makes his favorite New England Clam Chowder. [26 minutes]

  • Ratatouille, Tomato Sauce & Pasta (#206)

    Chef Hines of Tilth in Seattle creates Eggplant Ratatouille with Lemon Marinated Chicken Breast. [26 minutes]

  • Steak, Salad & Dessert (#207)

    Lime and Curry Marinated Grass-Fed Rib-Eye Steaks Chutney and Spiced Basmati Rice are served. [26 minutes]

  • Andy's Pork Tenderloin (#208)

    Andy Husbands of Tremont 647 in Boston cooking up his 1st Place BBQ Glaze with Pork Tenderloin. [26 minutes]

  • Garlic Crab & Fennel Salad (#209)

    Garlic Roasted Whole Dungeness Crab and Arugula and Fennel Salad and Veal Milanese are prepared. [26 minutes]

  • Soups (#210)

    Cauliflower and Parmesan Soup, Asparagus Soup and Red Peppers and Shallots and Asparagus Confit. [26 minutes]

  • Salmon Dishes (#211)

    Sockeye Hot Chili Oil with Mango Salsa and Salmon with Vodka and Lemon Sauce with Capers are made. [26 minutes]

  • Dishes Featuring Basil (#212)

    Fresh Basil Beef, Chef Chu's Famous Chicken Salad and Pasta Aglio e Olio with Romano Cheese. [26 minutes]

  • Tuna, Fried Potatoes and Clams (#213)

    Potato Wrapped Tuna Stuffed with Crab and Cucumber and Pan-fried Potato and Red peppers are made. [26 minutes]

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