Richard Blais is an acclaimed chef, restaurateur, James Beard nominated author, and TV personality. He is the host of podcast, “Starving for Attention,” and can also be found performing his live “stand up cooking” show to audiences nationwide.
Pasta No Carb-onara
It may not be authentic, but Richard doesn't care! This gluten-free carbonara features a creamy two-cheese sauce and crispy bacon for a quick, lo-carb dish perfect for an indulgent weeknight meal.
Looking for a healthier breakfast? Try shakshuka! This popular Middle Eastern dish features eggs poached in a deeply-flavored tomato sauce with peppers and flame-roasted onions.
Mexican pozole collides with Southwestern chili to create a textural wonderland in this one-pot dish. Learn to use your senses and build layers of flavors that blend together in "perfect hominy."
Beef Short Rib Pot Roast and Goulash
It's a goulash-pot roast mashup with luxurious flair! Using decadent short ribs, you'll learn to properly sear your meat, make a perfect braise, and deglaze your plan to maximize your flavor.
Fi-Schnitzel with Tomato Salad and Avocado Tartare Sauce
Fish + Schnitzel = Fi-Schnitzel! Prepare to be entertained while boning up on your knife skills: learn how to butterfly fillets, use a mandoline, and try some clever cherry tomato and lemon hacks.
Rack of Pork with Cauliflower Mac and Cheese
It's a two-fer! Richard shares restaurant tips for feeding a crowd with pork, a primer on cooking with miso, and the key to ooey-gooey-stretchy mac & cheese in this crowd-pleasing Sunday supper.
Double Cheeseburger & Onion Rings
Turn ordinary burgers into a gourmet meal: Upgrade to homemade beer-battered onion rings using a Japanese tempura technique, and make a flavor-infused burger with a twisted kimchi secret sauce.
Spatchcock Chicken, Salsa Verde, and Roasted Potatoes
This easy chicken recipe is a must-make. Learn to spatchcock a chicken (and cut the cooking time in half), get perfectly crisp skin, and make a versatile, herby salsa verde you can use all week.
Chicken Wings with Dipping Sauces
Use a classic French technique to make melt-in-the-mouth confit chicken wings, served with a trio of uniquely-flavored (but quick and easy) sauces, including Richard's signature "sri-rancha."