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Check out the latest Two Men and a Stove episodes:

Versatile Wheat Berries + Local Produce = Good Eats! with Guest Student Chef Daniela Berry

Mealtime Balancing Act, Part 1 with Guest Student Chef Allie Eaves

Two Men and a Stove Visit the Lenoir Fire Department

Kids in the Garden; Kids in the Kitchen


Two Men and a Stove Go International!

This show featured guest junior chef Bergsvein Toverud, a student at William Lenoir Middle School.  Bergsvein has been a faithful participant in the Two Men audience demonstration cooking events and even assisted during these.  So, we invited him for a special edition of Two-and-a-half Men and A Stove. This bright and articulate 12 year-old master chef of the future showed his love for food preparation by sharing a couple of dishes from his nation of heritage, Norway.  He also demonstrated his ability to replicate, if not improve, a dish from a well-known restaurant chain.  Ram and Dave were each able to slip in one dish to compliment Bergsvein's work: Dr. K's Koleslaw and David's broccolini and lemon twist.

Rosemary Cod with Mashed Rutabaga


  • Four 1/2-pound cold fillets, skin on
  • 2 pounds of rutabaga, peeled and cut into 1-inch dice
  • 8 tablespoons (1 stick) of unsalted butter, cut into pieces (The show substituted Extra Virgin Olive Oil for butter.)
  • Fine sea salt
  • 4 very small sprigs of fresh rosemary
  • Freshly ground black pepper
  • 1 tablespoon of olive oil


  1. Soak cod in ice water for 15-20 minutes.  Pat dry with paper towels. 
  2. Preheat the oven to 400 degrees Farenheit.
  3. Bring a large saucepan of lightly salted water to a boil.  Add the rutabaga and cook for 25-30 minutes or until soft.  Drain well.  Return the rutabaga to the pan to dry completely over low heat (for 1-2 minutes).  Puree the rutabaga in a food processor and return it to the pan. Stir in the EVOO (or butter).  Season with a little salt and keep warm.
  4. Meanwhile, make a small incision through the skin of each cod and gently insert a rosemary sprig.  Season well with salt and pepper and rub with olive oil.  Place the fish in a roasting pan and roast for 15 minutes or until the fish flakes easily.
  5. Place a scoop of mashed rutabaga on each plate. Top with cod and serve.


Dr. K's Koleslaw


  • 1 medium size head cabbage, julienned (sliced in long pieces)
  • 1 medium size onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 bell pepper each of yellow, green, red julienned
  • 1/2 tsp cumin powder
  • 1/2 - 1 tsp red chili pepper powder
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric
  • 2-3 curry leaves ( may substitute fresh cilantro )
  • 2 tablespoons extra virgin olive oil
  • 1 tsp salt
  • 1/2 lemon fresh squeezed


  1. In large skillet heat olive oil, sautee onions, garlic, mustard seeds, curry leaves, and cumin powder until onions soften. 
  2. Add peppers and sautee.
  3. In separate bowl toss cabbage with turmeric powder, salt, lemon juice and chili pepper.
  4. Add cabbage to skillet and cook covered 8-10 minutes over low to medium heat tossing occasionally.
  5. Remove cover, remove from heat and toss before serving.

2 green chili peppers diced can be substituted for chili pepper powder,  1 cup unsweetened shredded coconut can also be tossed into cabbage before serving for a sweeter flavor.


David's Broccolini and Lemon Twist

Parboil approximately 40 stalks of broccolini in lightly salted water for 4 minutes. 

Heat a pan with EVOO and lemon juice. 

Remove broccolini immediately from the water after 4 minutes and add to the pan. Toss to evenly cover with EVOO and lemon juice mixture. Remove from heat and serve.


Download and Printable Recipes:

First Show Recipes

Recipes - Soups

Recipes - Brunch


Dr. Krishnaraj's Yogurt Dressing

  • 2 cup fat free yogurt plain
  • Juice of 1 lemon
  • 1 cucumber diced
  • 1 red onion diced
  • 3 roma tomatoes diced
  • Handful of chopped cilantro, parsley, or dill
  • Salt and pepper

In large bowl combine all ingredients. Set in fridge, serve chilled. Makes a great chip dip, sandwich topping, or salad dressing!


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