Ep 116. The Best Dish I Ever Made

In season 5, episode 116 of The Chew, the hosts celebrate their favorite dishes they have ever made. The show's cast, featuring Mario Batali, Carla Hall, Michael Symon, Clinton Kelly, and Daphne Oz, share some of their all-time favorite recipes.

The episode starts with Carla, who shares her recipe for homemade macaroni and cheese. Using a combination of three different cheeses and a secret ingredient, Carla creates a cheesy, creamy and decadent dish. Michael then presents his famous smoked chicken wings, which are crispy on the outside and tender on the inside and flavored with a delicious barbecue sauce.

Next, Clinton shares his recipe for a spicy and flavorful shrimp and grits dish. The secret to his recipe is in the seasoning, which includes Cajun spices, garlic, and a touch of butter. Daphne then reveals her favorite dessert, a chocolate cake with a buttercream frosting. She credits the recipe to her mother, and her version is light, fluffy, and delectable.

Mario joins in on the fun by sharing his family's recipe for lasagna, which is a classic Italian dish made with layers of pasta, meat sauce, and cheese. He explains that the key to his recipe is in using fresh ingredients, like homemade tomato sauce and fresh mozzarella cheese. Finally, the hosts come together to share a special creation, an Italian-style Hawaiian pizza.

Throughout the episode, the hosts not only share their favorite recipes, but they also offer tips and techniques for making each dish. They discuss the importance of using fresh ingredients, adjusting seasoning to taste, and experimenting with different flavor combinations. Viewers at home are sure to be inspired to try these recipes and put their own spin on them.

Overall, "The Best Dish I Ever Made" is a fun and engaging episode of The Chew that showcases the hosts' passion for cooking and their love of delicious food. Whether viewers are seasoned cooks or new to the kitchen, they are sure to learn something new and exciting about the art of cooking.