Brad Leone: Makin' It

Brad makes one of his favorites easy lacto-fermented sauerkrauts: a cucumber sauerkraut!

Brad takes the show down the road to New Orleans and makes a Smokey Hurricane cocktail during Mardi Gras. Then, Brad makes shrimp & olive skewers over an outdoor fire.

Brad and the CEO of Atlantic Sea Farms, Bri Warner, make kelp-cured Cod and Swordfish with freshly harvested kelp.

Brad makes a quality pork steak using a cast iron with the same royal treatment you’d give a filet mignon.

Brad makes lunch boxes with smoked chicken and jam sandwiches for back-to-school season.

Brad makes smash burgers with a secret sauce, a perfect grilling recipe for the fall. Then, he cooks squids and tomatoes in a pizza oven.

Brad makes a hot, tasty, pickly, tangy, crunchy fried chicken sandwich with fermented Kimchi pickles

Brad makes a fermented wineberry cocktail with with some Japanese Wineberries he grew in his yard. Then, Brad makes a P.L.T. (pork roll, lettuce, and tomato sandwich) with roasted garlic mayo.

Brad makes brined Wild Hog Coppa Steaks on the grill with James Beard Award winning author, talented butcher, and renowned chef, Jesse Griffiths.

Brad is joined by sommelier André Mack for a special holiday episode, walking you through 6 types of oysters and 6 types of sparkling wines to pair them with.

Brad is joined by Stacey Mei Yan Fong, author of 50 Pies, 50 States. Together, they make the New Jersey pie from Stacey's book.

Brad is joined by Nancy Singleton Hachisu, a James Beard Award-winning author of five books, including Japan: The Cookbook. Together they make Mabo Dofu, a Japanese adaptation of the Sichuan dish Mapo Tofu. Then, Brad makes the perfect 7 minute omelette.

Brad makes an Irish lamb stew with Guinness beer, perfect for the chilly winter months.

Brad makes sourdough bread from scratch, showing that it’s not as complicated as you think.

Brad is joined by Matty Matheson to make seafood soup with fresh ingredients they got from spearfishing.

Brad makes a 5-day ferment of a Cauliflower and Pepper mix to tuck into a crispy onigiri rice ball.

Brad makes pickled Magnolia flower petals from his yard and pairs it with a tuna sushi bite. Then, Brad is joined by talented cocktail connoisseur Jade Ayala to share a couple cocktail recipes.

Brad is joined by cookbook author Jess Damuck and music producer Benny Blanco to make a roasted lemony chicken, sliced potatoes, and a veggie salad.

Brad is joined by Emmanuel Williams to take their fresh-caught Blackfin Tuna and Blackfin Snapper straight to the grill for a homemade crispy salad.