Television
The Butcher | History Channel
Four butchers, three rounds. 🔪 Are you ready for some grade-A competition? Chef Roxanne Spruance as one of the Judges. Only on HISTORY.
The Butcher: Roxanne Bones Out a Tenderloin | History Channel
Judge Roxanne shows how to bone out a whole tenderloin.
The Butcher: Roxanne Frenches a Rack | History Channel
Judge Roxanne shows hows to french a rack of meat, from cutting the excess fat to cleaning the bones and tying it together.
The Butcher: Roxanne Grills the Perfect Steak | History Channel
Judge Roxanne shows hows to french a rack of meat, from cutting the excess fat to cleaning the bones and tying it together.
Today Show | 34 essential Thanksgiving tips from our all-star chef panel
SPREAD MAYO UNDER YOUR TURKEY'S SKIN TO GET IT CRISPY.
You may have heard of rubbing seasoned butter under the skin of the turkey before cooking it to impart moisture and flavor, but chef Roxanne Spruance suggests a different spread: mayonnaise. She seasons mayo with lemon and herbs, roasted garlic or even bacon, then pipes it between the skin and meat. This adds flavor, locks in moisture and helps to crisp the skin, she says. Recipe here.
Today Show | United States of Thanksgiving
Chef Roxanne Spruance represents Michigan with a. classic gravy trick.
Today Show | Make salmon with summer squash and dill sauce
Chef Roxanne Spruance of Kingsley restaurant in New York City (which has a zero food waste policy) is in the TODAY kitchen to demonstrate a summer dish that’s quick, light and elegant: wild salmon with summer squash and creamy dill sauce.
Today Show | Al Roker And Top Chefs Surprise California Wildfire Firefighters
This morning TODAY’s Al Roker, Natalie Morales and eight superstar chefs are back from Chico, California, where they surprised the firefighters who’ve devoted so much to fighting the wildfires, despite having lost so much themselves. Matt Abdoo, Eric Gabrynowicz, Alejandra Ramos, Aaron Bludorn, Jordan Andino, Evette Rios, Kevin Sbraga and Roxanne Spruance worked side by side to serve those in need.
CBS This Morning: The Dish
Chef Roxanne Spruance had competing interests growing up in Chicago: food and field hockey. But by 22, after a series of unpaid apprenticeships in some of Chicago's top dining restaurants, she had already earned the title of executive chef. In 2010, she moved to New York and into the kitchens of two renowned restaurants: WD-50 and Blue Hill at Stone Barns. Spruance joins "CBS This Morning: Saturday" to discuss her culinary journey and her New York restaurant, Kingsley.
Good Morning America | Easy Super Bowl party food ideas
Chef Roxanne Spruance shares recipes for Super Bowl party.
Food Network | Chopped “Bacon Baskets”
Chefs get some great news: bacon will be in every basket.
Potluck Video | How to Cook Monkfish
Monkfish is the kind of fish even your meat-loving friends will love. We went to Kingsley where chef Roxanne Spruance showed us her tips and recipe
Potluck Video | Belly Alternatives : Going Beyond Pork Belly
We look at belly cuts besides the common pork belly and Roxanne Spruance give a perspective on lamb belly, rabbit belly, fish belly and more. She also talks about how to cook bellies, from searing belly to roasting belly to blow-torching belly. She gives her recipes for cooking belly of all kinds.
Smell Touch Taste | Episode #3: KINGSLEY
Roxanne Spruance is the last of a dying breed... a chef willing to put in her time, work her way, up and earn the title Executive Chef. KINGSLEY is the East Village hotspot that brings together all she's learned and brings a little of that midwest hospitality to New York City.