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New Soul Kitchen
Chef Jernard Well and chefs, whom specialize in different cuisines, share their passion.
S2, EP7 "Sandwiched Up"
Before you head to your favorite sandwich shop for lunch, head to the kitchen and do it yourself. Chef Jernard and Chef Resha Purvis show us some of their favorite sandwiches that are quick, delicious and big on flavor. Chef Jernard builds the Atla..
S2, EP8 "All About the Stew"
Nothing says comfort like a home-cooked stew, and that's just what Chef Jernard and Chef Essie Bartels give us in this episode. Jernard cooks up a southern-inspired Smoked Turkey Leg Stew complete with veggies and chunked smoked turkey cooked in a...
S2, EP9 "Vegan Dinner Party"
It's all about innovation in a vegan kitchen! Chef Jernard and Chef Ahki Taylor create the ultimate dinner party meal, vegan style. Chef Jernard puts together two delicious dishes, Creole White Beans over Rice, and A Tomato and Cucumber Farro Salad..
S2, EP10 "Delicious & Comfy"
There's nothing better than good food that makes you feel cozy and comfy! Chef Jernard and Chef Essie Bartels are making mouth-watering dishes that are sure to make you feel good inside. Chef Jernard lays out a Deep Fried Lobster Tail and creamy Swe.
S5, EP20 "Chef Jernard's Comfy Kitchen"
"In this episode, it's comfort food that's full of flavor. On the menu is BBQ oxtails withhomemade BBQ sauce, followed by Southern potato salad and sauteed asparagus with lemonpepper."
S5, EP19 "Etouffee It"
"Chef smothers his dishes in gravy and for those who don't know, that's called "etouffee" On themenu, Chicken & Sausage Etouffee Over Linguine, then he whips up Smothered /Etouffee'dPork chops with rice and okra."
S5, EP18 "Asian Flavors"
"It's all about Asian flavors in this episode. Chef cooks up flavorful General Tso's shrimp withjasmine rice. Then puts his spin on Buddha's delight, serving it up with chicken and beef. Hewraps things up with a citrus Saketini."
S5, EP17 "Perfect Night for Two"
"Chef shows how dinner for 2 can be made right at home. He makes a Jamaican spiced Rastapasta with shrimp and scallops, then, a wedge salad topped with candied bacon and garliccroutons. Followed by a coconut Mojito with toasted coconut."
