Dinner Time Live: Festive Holiday Episodes

Festive Culinary Highlights

Get ready for festive culinary action as "Dinner Time Live with David Chang" returns with special holiday episodes. The celebrated chef is known for his authentic approach to cooking demonstrations, revealing the real process behind creating exceptional dishes without the typical television magic of pre-prepared ingredients or behind-the-scenes assistance.

The holiday series begins October 8th and continues every Tuesday at 4:00 PM Pacific/7:00 PM Eastern.

What makes this show unique is Chang's commitment to transparency in cooking. Unlike most cooking programs that rely on production tricks, Chang shows viewers the genuine experience of preparing impressive meals with all the challenges and imperfections intact.

As an added bonus, Chang will share signature holiday recipes on Tudum following each episode. These recipes come directly from the chef himself, offering viewers the opportunity to recreate his culinary creations at home.

The season kicks off with special guests Ilana Glazer and Jesse Tyler Ferguson joining Chang in the kitchen. For those who enjoyed the first season, all those recipes remain available online as well.

the pumpkin spice phenomenon isn't about flavor—it's about marketing. a powerful campaign designed to extend the holiday season and boost sales… which is precisely why we selected it as the theme for our premiere! tune in to dinner time live! enjoy your lattes!

let's be clear. there is absolutely nothing wrong with warm spices like cinnamon, clove, allspice, ginger, and nutmeg. they form the foundation of some of the world's most delicious creations. i simply don't want them drowning in an overly sweet coffee drink. my objective for this episode was to demonstrate to our guests—jesse tyler ferguson and ilana glazer—how pumpkin spice, when stripped of its sugary mask, is actually a close cousin to savory curry spice. add a little chili, and it's practically jerk seasoning. even those ubiquitous seasonal pumpkin-spice cookies found in every grocery store can be transformed into something truly delicious and traditional: tortelli amaretti, a classic italian holiday pasta that beautifully marries cookies with roast squash.

This holiday season, try a festive twist on a classic Italian pasta.

Instead of traditional tortelli amaretti, make agnolotti del plin with pumpkin spice.

In a food processor, combine roasted pumpkin, parmesan, egg yolk, butter, and pumpkin spice cookies.

Season with salt, pepper, and a pinch of pumpkin pie spice.

For the pasta dough, mix all-purpose and 00 flour with extra egg yolks and whole eggs.

Knead until smooth, then let it rest.

Roll the dough thinly, pipe the filling along the edge, and shape into small agnolotti.

Watch online tutorials for the folding technique.

Boil the pasta for a few minutes, then toss in a pan with sage-infused butter and pasta water.

Top with grated parmesan and crushed cookies.

Eric Wareheim and Chelsea Lazkani join David Chang for this special holiday episode.

Oktoberfest is a celebration rooted in hearty comfort foods like pork, potatoes, cabbage, and plenty of beer, making it a delightful holiday for food lovers. Interestingly, despite my limited experience with traditional German cuisine, I discovered many similarities with dishes I’m more familiar with from other culinary traditions. For example, sauerkraut closely resembles kimchi, just without the spicy chili component. Although Korean cuisine doesn’t have a direct equivalent to schweinshaxe, the concept of roasting a large, crispy pork piece is something I recognize and appreciate.

In preparing for the event, I chose to serve a classic crispy pork knuckle, but with some creative twists on the side dishes. Instead of standard potatoes, I made crispy potato pancakes to add a different texture. To replace traditional sauerkraut, I lightly spritzed fresh cabbage leaves with sauerkraut juice, giving them a tangy flavor. The plan was for our guests—Eric Wareheim and Chelsea Lazkani—to enjoy the pork wrapped in these cabbage leaves, creating a ssam or wrap, similar to Korean barbecue styles or our signature bo ssam at Momofuku.

Pork knuckles, also known as pork hocks, are a less common cut but prized for their rich flavor and high fat content, similar to shoulder, belly, and cheek cuts. Interestingly, these hocks aren’t true knuckles but are part of the pig’s lower leg. You can find them at specialty butchers, especially German or Chinese markets; otherwise, a piece of skin-on pork belly can serve as a good substitute. For a typical recipe, about three pounds of this cut works well.

The key to achieving the signature crispy skin of Schweinshaxe lies in proper preparation. Begin by piercing the skin thoroughly with a sharp tool like a skewer or paring knife—being careful not to puncture the meat—to help release fat during cooking. Generously salt the entire surface, then sprinkle with a teaspoon of baking soda. Add a splash of white vinegar and rub everything into the skin. For extra flavor, insert sliced garlic into the meat end if desired. To prevent the skin from shrinking and folding during roasting, secure it to the meat with a few metal skewers. Place the pork on a rack over a baking sheet and refrigerate overnight to dry out the skin.

The following day, bring a pot of water to a boil. Remove the pork from the fridge and, while still on the rack, pour hot water over the skin to further tighten and render fat. Next, prepare a roasting setup by placing chopped onion, carrot, a bay leaf, and about 1½ inches of pork or chicken stock in a roasting pan. Set the pork on a rack above this mixture and roast at 350°F for two hours. The liquid underneath will catch drippings and gently steam the meat. During the last 45 to 60 minutes, increase the oven temperature to 400°F to crisp the skin, adding water to the pan as needed to maintain moisture.

Once cooked, let the pork rest before making a gravy. Strain the pan juices and set aside. In a saucepan, melt butter and whisk in equal parts flour to create a roux, cooking for a couple of minutes to eliminate the raw flour flavor. Deglaze with a splash of dark beer, then add the strained stock and drippings. Season the gravy to taste and serve alongside potato pancakes.

For the pancakes, whisk together eggs, milk, flour, baking soda, caraway seeds, black pepper, onion powder, and garlic powder in a bowl or blender. Fold in chopped chives and grated peeled russet potatoes, then season with salt and a pinch of MSG. Heat butter in a skillet over medium heat, and once bubbling, pour in a thin layer of batter. Cook until golden brown, about two minutes per side, then flip and cook the other side. Keep the pancakes warm in the oven as you prepare the remaining batter. These crispy, savory pancakes complement the rich pork hock beautifully.

Holiday traditions often center around special foods that bring families together. In Korean culture, a dish called tteokguk holds particular significance for New Year celebrations, both on the solar and lunar calendars. This rice cake soup is considered auspicious, believed to bring good fortune to those who consume it during these important annual festivities.

The foundation of tteokguk is the rice cakes themselves, known as tteok. These are crafted from glutinous rice that has been cooked and then pounded until it transforms into a smooth, cohesive paste. This process creates a texture similar to Japanese mochi or the nian gao enjoyed during Chinese celebrations. The Korean preparation typically involves forming this paste into cylindrical shapes that are then sliced into coin-like pieces or small rods before being added to the soup.

While traditionally making tteok requires specialized equipment and techniques, I experimented with some home-friendly methods when preparing this dish for our special guests Wiz Khalifa and Josh Gad. With pasta expert Evan Funke also present during filming, I felt inspired to demonstrate alternative approaches to creating these chewy rice cakes, including a surprisingly effective microwave technique that makes this cultural delicacy more accessible to home cooks.

I decided to recreate a traditional rice cake soup with a simplified approach that maintains authenticity while being accessible for home cooks.

For the rice cakes, I began with glutinous rice cooked in a standard rice cooker. After cooking, I transformed it into a smooth slurry by blending with water. The mixture then went into a nonstick pan where I continuously stirred and worked it over medium heat for about 30-45 minutes until it formed a cohesive ball.

Working with the rice dough requires caution as it becomes extremely hot. I recommend coating it with a thin layer of oil and placing it on a silicone mat to cool slightly while remaining pliable enough to shape.

While preparing the rice cakes, I simultaneously developed a rich broth. I placed chunks of beef brisket, oxtail and shoulder in my pressure cooker with aromatics including onion and garlic. After seasoning with salt and pepper, I covered everything with water and pressure cooked for an hour. Once done, I shredded the tender beef for serving.

The garnishes bring essential color contrast and flavor complexity. I prepared thin ribbons of egg by making separate omelets with whites and yolks. Bias-cut scallion greens, shredded roasted seaweed, and a touch of red chili complete the traditional presentation.

To serve, I shaped the rice dough into a cylinder, sliced it into batons, and warmed them in a portion of the broth. A final drizzle of sesame oil enhances the authentic flavor profile before adding all the colorful garnishes.

Forget the candy overload

this Halloween menu draws inspiration from cinematic frights

Instead of typical sweets

we crafted a feast based on iconic horror movie moments

Hannibal Lecter’s infamous meal

inspired a luxurious foie gras dish

served with fava bean purée and a rich Chianti reduction

Scream’s popcorn scene

led to a creative take on grits

made from popcorn kernels

The final savory course

featured a Squid Game–style challenge

where guests competed for prized A5 wagyu steak

The "loser" received an egg

transformed into an elegant dish

with potato, onion, and caviar

Proving that Halloween

can indeed be a memorable food celebration

Begin your evening by preparing a generous amount of popcorn, using approximately one cup of kernels, which will yield several quarts of fluffy, freshly popped corn. I recommend using a cast-iron Dutch oven for this task, as its even heat distribution helps prevent the popcorn from burning and ensures optimal popping.

Once your popcorn is ready, reveal it to your guests and inquire if they'd like to add butter. Drizzle two sticks of melted butter over the warm popcorn, allowing it to soak in for rich flavor. Next, ask if they’d like a beverage pairing. To create a surprising twist, pour a quart of water over the popcorn—watch their reactions as surprise and curiosity flicker across their faces. Rest assured, this unexpected step leads to something special.

Transfer the popcorn to a blender—working in batches if necessary—and season with salt and a pinch of MSG for enhanced umami. Blend until the mixture reaches a smooth consistency, then pass it through a fine-mesh sieve into a saucepan. If the mixture feels too thick to pass through, add a splash of water or cream until the desired texture is achieved. This forms a creamy, savory soup. Adjust the seasoning with additional salt, butter, or MSG as needed. For an extra luxurious touch, you can top the soup with a small dollop of black-truffle butter, although it’s not essential.

Meanwhile, sauté a handful of rock shrimp in olive oil seasoned with salt and pepper until just cooked. Chop the shrimp into fine pieces and place them into a serving bowl. Pour the warm popcorn soup over the shrimp, allowing the flavors to meld. If available, garnish with a few thinly sliced scallions for a fresh, crisp finish. For a more decadent experience, a drizzle of white truffle oil can elevate the dish further, though it's not mandatory.

This inventive dish was featured in episode 5, with special guests Craig Robinson and Joe Lo Truglio, showcasing a playful approach to gourmet comfort food.

Holiday Entertaining Made Simple: A Fresh Take on Festive Appetizers

I'm absolutely passionate about party starters. Those bite-sized morsels that kick off any gathering? They're my weakness. The challenge comes when trying to showcase these traditionally pre-prepared treats in a dynamic cooking demonstration.

For our special holiday episode, I reimagined classic appetizers as showstopping courses without losing their beloved essence. The transformation allowed our special guests, Craig Robinson and Joe Lo Truglio, to experience familiar favorites in unexpected ways.

We welcomed them with an irresistible family recipe - sugar-glazed kielbasa wrapped in crispy bacon, slow-cooked to perfection. These sweet-savory bites disappeared almost immediately upon serving.

Our reinvented shrimp cocktail followed, taking the classic chilled appetizer in an entirely new direction. Rather than traditional cold presentation, we seared magnificent carabinero prawns and served them with clarified tomato consommé infused with horseradish, vinegar, and subtle heat from Tabasco. The heads remained attached for that extra flavor experience.

The "global ball sampler" came next - featuring Swedish meatballs, Italian arancini, herbed goat cheese spheres, and Japanese takoyaki. This international collection bought precious preparation time for my most ambitious creation.

My crab rangoon cannoli experiment merged two beloved dishes into something extraordinary. Despite the technical challenges of working with unrested cannoli dough, the combination of fresh dungeness crab with creamy mascarpone created something truly exceptional - well worth the effort.

For our centerpiece, I presented what some called "hog in a duvet" - my playful riff on pigs in blankets inspired by Gordon Ramsay's famous Wellington. This elaborate creation featured mortadella pieces bound together, then lovingly wrapped in mushroom duxelles, prosciutto, and flaky puff pastry.

To complement our feast, I reluctantly prepared traditional eggnog. Despite my personal reservations about this indulgent holiday beverage, its simple combination of eggs, sugar, cream and spirits proved irresistibly popular with our entire production team during rehearsals.

Holiday Culinary Highlights

While most recipes in the episode were complex, this tomato juice clarification seems deceptively simple

Gold gelatin and Bianco di Napoli tomato juice are key

Combine with rice wine vinegar, Tabasco, agave and horseradish

Season with salt, black pepper and a touch of MSG

Allow gelatin to bloom in warm water before whisking into the mixture

Freeze solid in quart containers

Wrap frozen blocks in cheesecloth to slowly drain over a fine-mesh strainer

Collect about a cup of potent clarified liquid per serving

Sauté large prawns in a cast-iron pan before slicing

Pour clarified tomato juice over the shrimp

Optional: Serve with dehydrated cherry tomatoes

Blanched, oiled and salted tomatoes dehydrated at 165°F for 2.5 hours

Featured guests: Jacob Bertrand, Ralph Macchio, Bricia Lopez, Justin Pichertrungsi, Chris Bianco and Malcolm Livingston II

From Episode 6 of the holiday cooking special

I've never received a Friendsgiving invitation, but I understand the appeal.

Turkey and yams aren't mandatory.

Family arguments are off the menu.

It's simply a large potluck among friends.

Sounds perfect—count me in.

For our holiday special featuring Cobra Kai stars Jacob Bertrand and Ralph Macchio,

LA's culinary elite joined the feast next door.

Chris Bianco arrived bearing antipasti treasures,

while Bricia Lopez brought her family's legendary mole tamales from Guelaguetza.

Justin Pichetrungsi of Anajak Thai contributed Southern Thai-style fried chicken,

and pastry virtuoso Malcolm Livingston II crafted a cashew milk cheesecake with blueberry elegance.

My personal touch included two dishes:

shrimp rolls inspired by my aunt's holiday tradition,

and a green chile stew perfect for potlucks.

This stew nods to New Mexican and Colorado versions,

with Hatch chiles being ideal—though Anaheims make a fine substitute.

Just remember: opt for fruity, mild green chiles over bell peppers every time.

To prepare a rich, flavorful stew that combines tender pork with smoky chiles and fresh herbs, start by selecting about four pounds of boneless pork shoulder, cut into one-inch chunks. Gather your ingredients: husked tomatillos, hatch chiles (or anaheims as a substitute), garlic cloves, sliced jalapeños, onions, and chicken stock.

Begin by heating a Dutch oven over medium-high heat and lightly coating it with neutral oil. Season the pork chunks with salt and pepper, then add them to the hot oil. Cook, stirring regularly, for approximately 20 to 30 minutes, allowing the pork to render its fat and develop a subtle browning. It may seem counterintuitive, but keep stirring; this process ensures the pork releases its juices and begins to brown evenly, even under the lid.

In the meantime, char the tomatillos and chiles using your preferred method—broiling on a foil-lined sheet pan or directly over gas stove burners on a cooling rack. Once blackened, transfer them to a covered bowl to steam, which loosens the skins and enhances flavor. After about 10 to 15 minutes, remove the charred skins from the chilies, keeping some of that bitterness for depth. Slice the hatch chiles into half-inch pieces and set aside.

When the pork has begun to brown, add the sliced onions to the pot and cook uncovered, stirring often, until they are charred and fragrant. Remove the stems and seeds from the chilies, then incorporate the chopped hatch chiles into the pot. Use a spoon to scrape up any browned bits from the bottom—these are packed with flavor.

Next, blend the tomatillos and two of the de-seeded jalapeños with chicken stock until smooth. Pour this purée into the stew, add a cup of water, and stir well. Season the mixture with salt, fish sauce, a touch of sugar, crushed cumin seeds, dried oregano, and minced cilantro stems. Let everything simmer gently for about 30 minutes or until the pork is tender and flavors meld. Adjust the seasoning, adding more water if the stew reduces too much.

For a twist on traditional green chile stew, consider adding potatoes—either tossed in during cooking or, if you prefer, included in potato-herb dumplings. To make the dumplings, prepare a vibrant herb oil by cooking cilantro and parsley briefly in grapeseed oil, then blending and chilling it. Cook russet potatoes until soft, peel, and pass through a ricer. Combine with an egg, potato starch, and flour to form a moist dough, then strain the herb oil into the mixture. Roll out the dough, cut into one-inch rectangles, dust with flour, and gently poach in salted water until cooked through. Drain and toss in oil to prevent sticking.

Serve the hearty stew in bowls with a handful of potato-herb dumplings at the base. Garnish with thinly sliced radishes, fresh avocado slices, chopped chives, and a lime wedge to brighten each bite.

This approach offers a delicious alternative to classic green chile dishes, adding subtle herbal notes and inviting textures that elevate the traditional flavors.

Stepping into Colombian holiday cooking was a leap of faith,

especially with guests who knew the traditions intimately.

The challenge wasn't just live television—

it was honoring recipes we’d never attempted before.

Colombian Christmas revolves around a few iconic dishes:

lechona, tamales, empanadas, and sweet treats like buñuelos with natillas.

Our tamales took inspiration from multiple cultures,

blending rice, corn pudding, and even a Japanese mochiko paste.

A happy kitchen accident led to crispy rice crepes,

which turned out to be a traditional Colombian treat called orejas de perro.

For the lechona, we improvised with pork belly instead of a whole pig,

using a porchetta-style roll and careful skin-crisping techniques.

Dessert brought a dairy-free twist:

coconut milk natillas paired with cheesy, lightly sweet buñuelos.

Every dish became a story of adaptation and discovery,

bridging tradition with creative, cross-cultural touches.

In the refrigerator, chill a can of coconut cream for one hour. After chilling, open the can carefully without shaking it. Skim off the rich, solid cream from the top, discarding the watery liquid at the bottom.

Combine this harvested cream with the sugar and set it aside.

In a separate mixing bowl, whisk one cup of coconut milk with the cornstarch until smooth. Set this mixture aside as well.

In a saucepan over medium heat, combine the cream-sugar mixture with the remaining coconut milk. Add the cinnamon sticks, grated coconut, panela, vanilla extract, and a pinch of salt.

Bring the mixture to a gentle simmer, then reduce the heat. Allow it to cook for five minutes.

While maintaining a simmer, whisk in the reserved coconut milk and cornstarch mixture. Continue to simmer until the mixture thickens slightly.

Remove the saucepan from the heat. Pour the warm mixture into greased ramekins or a greased casserole dish.

Let the dessert cool completely to room temperature. Then, transfer it to the refrigerator to set fully.

Once firm, cut into individual portions. Dust the tops with cinnamon sugar before serving.

This recipe was featured in episode 9.

For the grand conclusion of our holiday episodes on Dinner Time Live, we drew inspiration from one of the most recognizable symbols of Christmas: A Christmas Carol. Charles Dickens, whether intentionally or not, has shaped the quintessential Christmas atmosphere since Victorian times. The story’s frequent references to food—common in Dickens' works—provided a perfect framework for our menu, guided by the themes of past, present, and future, to delight our guests Kenya Barris and Tony Hawk.

Starting with the past, we explored historical culinary traditions and served classic mince pies. Originating from medieval England, these treats once contained up to half their weight in meat and fat, combined with dried fruits, nuts, and spices. We crafted a faithful version to gauge Tony’s and Kenya’s opinions on this meaty sweet, though I was eager for them to have just a taste. Complementing this was a hearty chestnut velouté, a luxurious Victorian-era soup made with cream, leeks, chicken stock, chestnuts, brandy—adding a rich, foie gras-like flavor—and finished with truffle butter, embodying the opulence of the era.

Next, we presented a raw seafood platter reminiscent of the barrels of oysters carried by the Ghost of Christmas Present in A Christmas Carol. This marked the end of our exploration of the Christmas dinner of the past.

For the present, I prepared two signature dishes. The first was an elevated reinterpretation of coquille Saint-Jacques, a classic French gratin of scallops served in their shells, popularized in New York in the 1950s. I shucked fresh scallops, keeping the roe to create a rich sauce, and layered leek fondue at the base of each shell. Topped with the scallop meat and a lobster tail, the shells were sealed with dough and baked at 450°F for ten minutes. Once out of the oven, I removed the seals and finished the dish with a reduction of lobster broth, scallop roe, and butter, topped with caviar for an extra touch of luxury.

The second dish was a traditional Christmas main: roast beef with Yorkshire pudding. A simple yet elegant choice, featuring a standing rib roast seasoned with herbs and slow-cooked on a bed of bay leaves, rosemary, and thyme. After resting, it was seared to perfection and served alongside crispy Yorkshire pudding cooked in the flavorful drippings, all drenched in rich gravy.

Looking ahead to the future, I focused on my favorite holiday bird—duck. While Dickens favored goose and turkey, I prefer duck for its rich flavor and potential for creative presentation. Recognizing that many find cooking duck intimidating, I aimed to demonstrate that a festive, impressive dish can be achievable without excessive fuss. The futuristic element was all about the experience. My colleague Andrew Miller suggested roasting a crown of duck breasts wrapped in citrus leaves, which promised an aroma that would captivate our guests. We dried and salted the duck for several days, scored the skin, and stuffed the cavity with butter. After searing the duck in a Dutch oven to render fat and develop color, we added halved oranges and orange leaves, sealed it with dough, and baked it at 450°F. When ready, we removed the dough and unveiled the fragrant, perfectly cooked duck, allowing Tony and Kenya to savor the aroma.

While the main course rested, I prepared a sauce from the duck bones and aromatics—onion, leek, thyme, garlic, parsley, carrot, celery, and oranges—simmered into a rich broth. This was finished with a flambé of Grand Marnier and shredded duck meat, creating a sauce inspired by my favorite dish, Peking duck. Achieving that perfect lacquered, crackly skin involves intricate techniques—air-inflating the skin, sealing, drying, and roasting—that Chinese chefs have perfected over centuries. To honor this culinary marvel, we brought in Ji Rong Peking Duck, experts in the art of carving, so we could enjoy authentic Peking duck without attempting the complex preparation ourselves.

Finally, as a nod to my Jewish heritage and the holiday of Hanukkah, we wrapped up with a simple yet delicious chocolate rugelach, celebrating tradition with a sweet, festive dessert.

Begin by gently melting butter in a saucepan over medium heat. Once melted, add finely sliced leeks—using only the whites and light green parts—and thinly sliced shallots. Season with a pinch of salt and cook until the vegetables soften, about a couple of minutes. Pour in a splash of brandy to deglaze the pan, allowing the alcohol to evaporate completely, which takes roughly a minute. Next, incorporate cooked, shelled chestnuts, rich chicken broth, and sprigs of fresh thyme into the mixture. Let the soup simmer gently for approximately 15 minutes to develop flavor. Remove the thyme sprigs, then stir in heavy cream. Use an immersion blender or transfer to a blender to blend the soup until smooth and velvety. Pass the blended soup through a fine-mesh sieve to ensure a silky texture, returning it to the pot. Taste and adjust the seasoning with salt and white pepper as needed. For an elegant finishing touch, garnish each bowl with a few sliced chestnuts or, if desired, truffle slices for a more luxurious presentation.

Tune into "Dinner Time Live" with David Chang on Netflix to explore more seasonal recipes and culinary tips. New episodes air every Tuesday at 4 p.m. PT, offering live cooking insights and inspiration.

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