Turn your cold pizza into French toast by dipping it in eggs and frying it.
It’s like eating a Big Mac but it’s baked on flatbread. Like a Big Mac Royale.
What makes this cocktail different from your standard sour cocktail? Cream, egg white, and orange blossom water.
In the latest episode of Al-Kee-Hol called Getting to Know Golden, presented by Coors Banquet, chef and host Lee Tiernan heads to Golden, Colorado to explore the Coors Banquet Brewery. Between crash-landing a paraglider and ripping down mountains on a dirt bike, Lee tours the brewery and gets a lesson in beer science from the best in the business.
Behold: the five things that Lee Tiernan wants to see under his tree.
Watch as Chef Chris Buccheri and Chef Lee Liernan take the bros of Delta Tau Delta on the culinary journey of a lifetime with dishes like tripe skewers with pickled cabbage, blood pudding-coated Manchester eggs, and salted rockfish salad.
There’s no wrong time to imbibe in a negroni cocktail, especially in summertime. Chef Lee Tiernan headed to Philadelphia to learn from bartender Vincent Stipo, who showed us how to properly make the cocktail that is equal parts Campari, gin and sweet vermouth.
Chefs Lee Tiernan and Brad Spence prove that by using some very simple brining process and cooking steps, you can have a piece of beef tongue that tastes better than any corned beef you’ve ever had.
Everything in this salad is raw, so no cooking is required.
Ham and eggs is a classic anytime combo, and it only gets better with the addition of rich shad roe, grilled ramps, and a sauce of nasturtium and herbs. Watch Rhode Island chef Matt Jennings show Lee Tiernan how to elevate this simple dish.
A spicy goat kebab, rich from lardo, but balanced with a crispy slaw and chewy flatbread.
This is how England does a grilled cheese, and it’s pretty damn good.
Crispy, fatty pork jowl salad, tossed with brussel sprouts packed with Asian flavors.
Watch as Boston bartender Will Thompson shows our host Lee Tiernan how to make this classic two-ingredient drink (comprised of gin and sherry) that’s as simple to make as it is easy to sip.
Add fish roe to ham and eggs to make a better breakfast.
Lee Tiernan heads to Chicago to link up with local bartender, Jessica Tessendorf, to teach us how to make the Southside, a refreshing mixture of gin, simple syrup, lemon, and mint. This is the perfect summer cocktail.
Portland Bartender Sean Hoard shows chef Lee Tiernan how to make a quintessential classic cocktail, the Ramos Gin Fizz, a frothy concoction of egg whites, sugar, and cream that involves so much shaking, the process will give anyone great biceps. Enjoy.
Chef Lee Tiernan travels to Seattle to meet up with bartender Murray Stenson and learn how to make one of his favorite cocktails, The Last Word—a simple mixture of green chartreuse, gin, maraschino liqueur, and lime juice.
Chefs Lee Tiernan and Brandon prove that with nice fish and some shaved vegetables, you can make a raw fish salad so good that even your sushi-fearing friends will eat.
Lee Tiernan touches down in San Francisco to learn how to make a Taurus cocktail with bartender extraordinaire Josh Harris.
The ideal kebab mixes both sweet and savory in a warm, slightly crispy pita, so when chef Lee Tiernan broke out the pomegranate molasses for his barbecued goat version, we knew something great was going down.
Everyone seems to know someone who claims to have the best Bloody Mary recipe, but we’ll bet they’ve never thought to swap in gin instead of vodka. Austin-based bartender Chris Bostick shows us how to make one of these glorious beverages, which is called a Red Snapper.
There’s so much more to a classic Welsh rarebit than just melting some cheese on bread. British chef Lee Tiernan shows us how to make a rarebit so good, it’ll make you re-evaluate your next grilled cheese.
Miami bartender Elad Zvi shows our host, chef Lee Tiernan, how to make an amazing gin-based punch using fresh and local ingredients.