Cook Like The Pros Coverage

Cook Like the Pros: Moe's award-winning salsa
Learn how to make this salsa recipe that was created by Cristina Rubio, general manager of Moe's Southwest Grill at American Tobacco Campus. It was selected as one of the top three finalists in Moe's salsa contest last year and will be served in restaurants across the country.

Cook like the Pros: Strawberry Panna Cotta
Vitis House owner and chef Doreen Colondres shows us step-by-step how to make this Strawberry Panna Cotta with orange liquor cream.

Recipe: Strawberry Panna Cotta with orange liquor cream
Chef Doreen Colondres of Vitis House wine school shared this recipe with us.

Cook like the Pros: Perry's Pork Lasagna
Chef Rick shows us how to make Perry's Pork Lasagna recipe, which can be created at home with leftovers from Perry's Famous Seven-Finger-High Pork Chop.

Recipe: Robinson Ferry's Roast Onion Stuffing
Robison Ferry Chef Ryan shared this recipe for a delicious stuffing for the holidays!

Cook like the Pros: Learn to make onion stuffing
Robinson Ferry Co-owner and Executive Chef Ryan Grimm shows us step-by-step how to make this onion stuffing.

Recipe: Il Palio's Honey Butter Roasted Acorn Squash
This delicious recipe is perfect for the holidays!

Cook like the Pros: Learn to make Honey Butter Roasted Acorn Squash
Il Palio chef Adam Rose shows us how to make his famous Honey Butter Roasted Acorn Squash.

Kanki shares two holiday recipes
Get into the holiday spirit with two fun recipes from the folks at Kanki!

Cook Like the Pros: Kanki's Snow Ball Cocktail
Kanki is offering this special cocktail in conjunction with the Carolina Ballet's "Nutcracker." You can make it yourself using this recipe: Stir together below ingredients and serve over ice. 1 oz Malibu Rum 1 oz Pearl Nigori Sake 1 oz Crème of Coconut 2 oz Pineapple Juice​

Recipe: Sassool's Peppermint Crunch Baklava
This holiday twist on Sassool's traditional dessert is definitely worth trying at home. If you want to skip the work, you can always buy it at both Sassool locations this holiday season.

Cook like the Pros: Learn to make Sassool's Peppermint Baklava Crunch
The Sassool team shows us how to make this holiday twist on their famous dessert.

Recipe: Firehouse Macaroni Surprise
Cook like the firefighters will this step-by-step recipe for Macaroni Surprise.

Cook like the Pros: Learn to make Firehouse Macaroni Surprise
Capt. Blake Wright from the Northern Wake Fire Department shows us how to make this Tuesday night favorite at the firehouse.

Cook like the Pros: Perry's Steakhouse sea bass
Perry's Steakhouse & Grille chef Rick Moonen​ shows us the secrets behind the restaurant's pan-seared sea bass.

Cook like the Fair: Koan shares korn dog recipe
Chef Drew Smith shows us how to make Koan's Korn Dog recipe. This dish plus the Zipper Roll (crab salad, cucumber, avocado, cream cheese, spicy mayo, wasabi mayo, eel sauce, tempura fried) and fried ice cream are on their menu Oct. 15-25, 2020.

Cook like the Fair: Whiskey Kitchen's fried strawberries
This restaurant will be serving Smoked Turkey Legs with a spiced Cheerwine and bourbon glaze and Fried Strawberries topped with powered sugar. The specials run Oct. 15-25, 2020.

Cook like the Fair: STIR's Dole Whip Cocktail
This North Hills' restaurant will be serving a Dole Whip Cocktail from Oct. 15-25. The cocktail is described as "a refreshing, plantation pineapple rum-based cocktail with John D Taylor's Velvet Falernum Liqueur (which adds some spice, sweetness and almond), pineapple juice, served over shaved ice with grated nutmeg on top, and a pineapple wedge garnish."

Cook like the Fair: Asali's Roasted Chickpeas
Asali Desserts & Cafe is offering Roasted Chickpeas and Asafeer (pancakes stuffed with custard cream and topped with crushed pistachios, coconut, and cinnamon) from Oct. 15-25, 2020.