Season 4

Michael Symon whips up a flavor-packed Italian dinner inspired by his college dorm days. It's simple with a touch of sophistication, starting with his One-Pan Pasta with a hint of seafood and a loaf of rustic Roasted Garlic Bread. Michael's wife, Lizzie, joins him to make Arugula and Fresh Mozzarella Salad, and they pour some red wine for a quick, satisfying and restaurant-worthy meal.

Italian food tastes like home, so Michael Symon and his wife, Lizzie, prepare an elegant Italian feast. They pair Lizzie's tender and delicious Chicken Cutlets with Michael's Spaghetti with Pesto Tomato Sauce, a classical tomato sauce with a tangy twist. They top off the day with Lizzie's refreshing, fruity C and C Slushy.

The debate over whether a tomato is a fruit or vegetable doesn't take away from its tremendous flavor, so Michael Symon is making a whole meal with tomatoes at the center. He starts with meaty Stuffed Tomatoes on the grill and also makes a delicate Tomato Tart Tatin with sweet caramelized onions that's equally delicious served hot or cold.

Michael Symon can't help but make burgers when he fires up his grill! He shares a lesson in Meat 101, including the fat content of the perfect juicy burger, as he makes Beef and Chorizo Stuffed Burgers. He adds a side of Cast Iron-Charred Broccoli Salad with creamy dressing to contrast the char, and his wife, Lizzie, stirs up Peach Sangria.

Michael Symon makes a quick, flavor-packed and hearty meal that's perfect after a day on the boat, by the water or just hanging out in the backyard. He prepares Cast Iron Striped Bass with Brown Butter and Lime Cilantro Sauce and chars the husks of his Baltimore Buttermilk Corn. Michael's wife, Lizzie, steps in to make a lively No-Bake Blueberry Lemon Pie that Michael can't get enough of.

Looking for the perfect summer lunch to lead into a relaxing evening, Michael Symon turns to traditional Tuscan-Style Roasted Chicken. He revamps grilled chicken by glazing it with floral vermouth and adding Brussels Sprout and Kale Salad. Michael's wife, Liz, adds Green Goddess Dressing to the salad, and they toast with Apple Gin Fizz cocktails.

Between the anticipation and the flavor, slow-cooked pork is phenomenal. Michael Symon takes the time to make a Slow-Cooked Pork Butt Steak, and while that's on the grill, he works on Roasted Cauliflower. No epic dinner would be complete without dessert, so Michael's wife, Lizzie, pulls out all the stops to create an All-American Crepe Cake with layers of strawberry, blueberry and lemon.

Move over steaks and slow roasts! Michael Symon thinks outside of the box with his Quick Marinated Grilled Scallops, which he pairs with Potato Zucchini Pancakes with Yogurt Sauce inspired by breakfast with his father. This light combination is perfectly satisfying, especially when enjoyed with one or even two Pisco Sours made by Michael's wife, Lizzie.

"City Chicken" may hail from the Depression era, but this meal is anything but dreary. Michael Symon takes the now Midwestern classic and revives it as Cast Iron Pork Tenderloin. He adds asparagus to grilled, breaded pork and pairs the nutty flavors with a tangy dressing, adding horseradish to resurrect the dish and give it a new lease of life. Last but not least, Michael's wife, Lizzie, joins him to make foolproof Mason Jar Strawberry Ice Cream.

A cup of coffee is a typical way to start the day, but Michael Symon is using coffee throughout his whole meal! Starting with a Texas classic, his Chicken-Fried Steak with Pepper Gravy has a hint of coffee and some tobacco-tasting onions. He also makes Fresh Mushroom Salad. Michael's wife, Lizzie, who swears by a mason jar, uses one to shake up a Cold Brew Martini in a flash. Lastly, they make a foolproof dessert, Banana Espresso Pudding, with layers of flavor.

Food is often the center of good times -- or for Michael Symon, the best times. He makes Grilled Swordfish with Salsa Fresca, reminding him of his last meal with his parents before he headed off for college, and his Spicy Cucumber Salad is just like his grandfather Pap made throughout Michael's childhood. For dessert, Michael's wife, Lizzie, joins him to make Ricotta Cornmeal Pound Cake, taking them back to the restaurant where they first met and worked together. It's a meal with all the makings of good memories.

Michael Symon gets nostalgic, and with a few extra ingredients and some simple steps, he makes childhood favorites worthy of any dinner party. Starting with mac and cheese, he adds wine and a selection of mushrooms to transform the dish into a creamy Marsala and Mushroom Pasta Bake. Making toast is a basic skill for young cooks, but Michael pumps it up with his Rosemary Bruschetta, and his wife, Lizzie, makes Boozy Frozen Cream Bars.

Inspired by his heritage, Michael Symon combines traditional Greek dishes with backyard American grilling. Utilizing the earthy flavors of the Eastern Mediterranean, Michael makes Sesame Roasted Chicken Thighs by marinating the chicken in a sesame seed sauce to add crunch before finishing on the grill. While he whips up some traditional Baba Ganoush, his wife, Liz, joins him to make Feta Waffle Chips, elevating tangy feta by transforming it into crispy waffle fries.

Some of Michael Symon's best dishes are influenced by the women around him, so he's dedicating his meal to them. He starts with Grilled Lamb Chops with Rosemary Salt, inspired by his mother. A side of Grilled Halloumi and Watermelon Kabobs are his daughter-in-law's favorite dish off the grill, and Michael has a childhood memory of declaring it "squeaky cheese" with his sister. Finally, after spending many years as a vegetarian, Chickpea Salad remains one of Michael's wife Lizzie's favorite dishes, so she joins him to show him how it's done.