For this episode of "What's Cooking With Como" Erin's dear friend Anina Belle Giannini joins her in her home kitchen to demo homemade baguette and a delicious and perfect for summer Nicoise Salad. The recipes can be found on her blog, Le Chef's Wife Easy & Authentic French Recipes - Le Chef's Wife. She launched her blog in 2018 to share recipes and cooking tips she learned from cooking with her French chef husband, Sebastien.

In addition to the fun cooking demos, Anina and Erin dish all about her life as a busy mother of two who is also running a PR and Marketing Firm - Savoir Faire, as well as Next ChaptHER, dedicated to empowering women entering the next chapter of their lives.

Join them for conversation about food, love, and life and share some laughs along the way!

For this episode of “What’s Cooking With Como” Anthony Polcari, better known on social media as "Tony P", joins Erin Como in her home kitchen for a lesson in elevating his weekday salmon dinner, his image rebrand after a brief break from social media, what life is like as a quirky bachelor in DC who’s trying to figure it out, and his goal of being a well-known television host. Get to know the authentic Tony P as he discusses his growth to becoming the best version of himself, mental health, and creating a safe community for connectivity and acceptance. He even addresses some of the colorful comments he’s received on his posts.

For this episode of “What’s Cooking With Como” co-founders of Immigrant Food Téa Ivanovic and Peter Schechter join Erin Como in her home kitchen with some delicious bites from the menu. They discuss the community they are building that began with their first location near the White House, their expansion, and how they use the business they created as a platform for cultural celebration and impact.

We took "What's Cooking With Como" on location to The Restaurant at Patowmack Farm in Lovettsville, VA. Located about an hour and half drive from DC, it is such an amazing destination. We tour the farm with Chef Colby Janowitz and talk with farm owner Beverly Morton Billand about her vision for the experience. The restaurant serves earth-to-table cuisine where the team uses the fields as the chef's pantry. The menu is a beautifully crafted tasting menu with optional wine or mocktail pairing. I opted for the mocktail pairing and my producer Christine went with the wine pairing. The experience and meal were absolute perfection. The dishes were flavorful and fresh and artistically plated. Chef Colby Janowitz and Pastry Chef Mykel Winterstine prepare the most thoughtful and unique dishes. Plus, you get to experience incredible farm views and views of the Potomac River while dining. Check out this episode on a video tour of the farm with a behind the scenes look at the tasting on the "WHATS COOKING WITH COMO" YouTube channel!

For this edition of “What’s Cooking With Como” Carmine’s Chef and Alicart Restaurant Group's Culinary Director, Glenn Rolnick, joins Erin in her home kitchen for cooking and conversation. They talk about Glenn’s culinary journey and cook a special dish they are collaborating on in celebration of Carmine’s DC’s 15th anniversary!The collaboration is a fun and playful (and fully vegetarian) twist on Carmine’s delicious Lasagna - Lasagna Pinwheels! We hope you enjoy this episode!

Part 2 with DC Legend Joe Clair - Erin Como and Joe continue their conversation while cooking up Joe's Prince George's County Turkey Taco Soup. Check out the recipe on cookingwithcomo.com!

This episode of "What's Cooking with Como" features DC legend Joe Clair! He's a community service advocate, TV and radio personality, comedian, and entrepreneur- but did you know he's also an incredible home chef?! We whip up what he calls Prince George's County Turkey Taco Soup - it's a recipe you can make at home too!

Amy Brandwein, 7-Time James Beard Nominee, DC Rammy Chef of the Year recipient, Chef and Owner of Centrolina DC, joins Erin in her home kitchen to talk about her passion for food, cooking, supporting the growth of her team - all while cooking a fresh 'spring' pasta dish.