5.21.26

An hour of flavor, fun and easy ways to elevate favorite warm-weather dishes. First, chef and bestselling cookbook author Mason Hereford shares the story behind his cult-favorite fried bologna sandwich and makes it alongside a summer heirloom tomato sandwich. Then, James Beard Award–winning chef Ashleigh Shanti cooks fried catfish with homemade tartar sauce and “quickles” while spotlighting the traditions of Black Appalachian cuisine. GRAMMY Award-winning musician Trombone Shorty (Troy Andrews) brings New Orleans flavor to a one-sheet-pan shrimp boil with his new seasoning. And chef Luis Pous of the famed Dominick hotel’s “El Ta’koy” restaurant shows how to make festive summer mocktails. Plus, summer entertaining giveaways for the Tam Fam.