A Lyon in the Kitchen

Watch A Lyon in the Kitchen

  • 2007
  • 1 Season
  • 7.3  (14)

A Lyon in the Kitchen is a cooking show that aired on Discovery Health starring Nathan Lyon and Sandie West. The show premiered in 2007, and its focus was on cooking healthy and delicious meals using fresh and seasonal ingredients. The show was particularly popular due to its emphasis on nutrition, and its recipes balanced flavor and health.

Nathan Lyon, the host of the show, is a professional chef, cookbook author, and culinary instructor. His expertise in the kitchen is evident in every episode of A Lyon in the Kitchen. He is well-versed in various cooking techniques, and his recipes are always creative and flavorful. On the show, he provided cooking tips and tricks to viewers, making complex recipes seem easy to follow and execute.

Sandie West was Nathan's co-host, and she brought her expertise in nutrition to the show. She is a registered dietitian and nutritionist, and she explained how the recipes were healthy and how they could benefit viewers' health. Her insights added serious value to the show, and viewers appreciated her expertise in ensuring that the meals Nathan cooked were not only delicious but also healthy.

Throughout the show's run, Nathan and Sandie guided viewers through cooking a wide range of dishes, including appetizers, main courses, desserts, and snacks. Most of the recipes included fresh fruits and vegetables, lean proteins, and whole grains. They provided alternatives for viewers with allergies or special dietary requirements, so everyone could enjoy the dishes.

Each episode of A Lyon in the Kitchen featured a theme that focused on a specific cuisine, ingredient, or occasion. For example, some episodes focused on Mexican cuisine, while others highlighted Italian, Greek or Asian dishes. In each episode, Nathan and Sandie shared cooking techniques and tips that anyone could follow in their own kitchen.

The setting of the show was Nathan's very own kitchen, which was sophisticated and airy. Nathan's demeanor on the show was calm and collected, reflecting his years of experience as a chef. He maintained a professional and easy-going demeanor throughout the show, making him a likable and trusted source of culinary expertise. Sandie's expertise contrasted well with Nathan's easygoing nature, leading to a perfect harmony. The two hosts were natural and comfortable with each other, which made for an entertaining and engaging show.

The production of A Lyon in the Kitchen was high-quality, and every shot was stunningly cinematic. In particular, the overhead shots of the food were so captivating that one could almost taste the delicious dishes through the screen. The sound and music of the show complemented the delicious visuals perfectly, making the show a treat for both the eyes and the ears.

One of the things that made this show stand out was its ability to cater to viewers' dietary requirements. There were vegan, vegetarian and gluten-free options for almost every recipe, giving viewers a wide range of choices. This aspect of the show was particularly beneficial for those who had trouble finding healthy and delicious meals that fitted their dietary restrictions.

A Lyon in the Kitchen was a hit with its viewers and critics alike. It was celebrated by foodies and health enthusiasts for its emphasis on balanced nutrition and delicious flavors. The show was also critically acclaimed, praised for its high-quality production and engaging hosts.

In conclusion, A Lyon in the Kitchen was a cooking show that was ahead of its time. It inspired viewers to cook healthier meals, and its delicious recipes made it easy to do so. Nathan Lyon and Sandie West were the perfect hosts, and their harmonious dynamic made for an entertaining and educational show. It was a show that promoted healthy cooking and eating that still remains relevant today.

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International Foods
20. International Foods
November 7, 2007
International cuisine doesn't have to be intimidating. In this show, Nathan will show you some simple yet delicious secrets behind delicious Asian cuisine proving that you can recreate favorite restaurant dishes in the comfort of your own home.
Comfort Foods
19. Comfort Foods
November 7, 2007
Comfort food doesn't have to mean empty calories. In this show, Nathan Lyon will show you how to make comfort food that will satisfy any hearty cravings while still maintaining a healthy lifestyle.
Salmon En Papillotte
18. Salmon En Papillotte
September 20, 2007
Nathan goes to an organic chicken farm where he learns more about organic eggs, which he uses for a Spinach Flan. He also cooks Salmon en Papillotte with Fennel and Avocado Salad.
Baked Ricotta
17. Baked Ricotta
September 13, 2007
Nathan visits an organic food store, picks up white beans and spices for a main course of Grilled Tri-Tip and Cannelloni Bean Puree and makes Baked Ricotta as an appetizer and a side dish of Roast Cherry Tomato & Baby Arugula with Spelt salad.
Pho Ga
16. Pho Ga
June 7, 2007
Nathan visits a restaurant that makes its own tofu and to see how tofu is made and cooks a Pacific rim-inspired menu of Pho Ga (or Chicken Noodle Soup), Chinese Broccoli and Spicy Tofu Salad.
Herb-Crusted Tuna
15. Herb-Crusted Tuna
September 6, 2007
Nathan visits his local fishmonger, who tells him about different tuna varieties. He then cooks Herb-Seared Crusted Tuna with Blackened Green Beans, Mango Salsa and Orange Supremes and makes Steamed Won Tons.
Chicken Marsala
14. Chicken Marsala
July 26, 2007
Nathan visits the farmers' market, where he learns about the advantages of organic chicken. He then cooks Chicken Marsala with Garlic, Mushrooms, Fava Beans and Asparagus and finishes the meal with a delicious dessert, Nectarine and Blackberry Cobbler.
Roast Rack of Lamb
13. Roast Rack of Lamb
August 30, 2007
Nathan visits a farm and learns more about fennel. He cooks a Roast Rack of Lamb with Braised Fennel and Chinese Eggplant, which he complements with a Spicy Tomato Soup with Lemon Yogurt.
Steamed Mussels
12. Steamed Mussels
July 19, 2007
Nathan visits his local cheese store and favorite fish store, where he shares tips on how to choose mussels. For the main course he cooks Steamed Mussels in Tomato, Garlic, and Lemon Grass Broth.
Purple Carrot Ginger Soup
11. Purple Carrot Ginger Soup
July 12, 2007
Nathan visits a farm and pulls carrots out of the ground for a Purple Carrot Ginger Soup; he then completes the menu with Sherry Tuna Potatoes and a Grilled Nectarine with Honey-Whipped Ricotta.
Peppered Filet Mignon
10. Peppered Filet Mignon
May 24, 2007
Nathan visits his local butcher to pick up a piece of filet, and gets tips on what makes meat tender. He also cooks Peppered Filet Mignon with Blue Cheese and Tomato/Potato Gratin, and completes the meal with a Sweet Pea Soup and Baby Arugula Salad.
Tuscan Chicken Paillard
9. Tuscan Chicken Paillard
April 5, 2007
Nathan visits a specialty food store and learns about different goat cheese varieties.He also cooks a Tuscan Chicken Paillard over Fettuccine Pasta, which he complements with a Mesclun & Goat Cheese Puck Salad and Avocado Crostini.
Seared Sea Scallops
8. Seared Sea Scallops
April 12, 2007
Nathan visits a farm to learn about different varieties of beets. He also makes a Warm Tri-Beet Salad with Hand-Torn Croutons to complement Seared Sea Scallops in a Roast Garlic-Tomato Risotto.
Chicken and Escarole Soup
7. Chicken and Escarole Soup
April 19, 2007
Nathan visits a specialty mushroom grower to learn about varieties of mushrooms and how they are grown. He then cooks a Mascarpone Polenta and Mushroom Ragout. Nathan also makes Chicken and Escarole Soup (or Italian Wedding Soup).
Spiced Roast Turkey Breast
6. Spiced Roast Turkey Breast
March 29, 2007
Nathan visits a farmers' market to pick up some fresh organic produce, shares tips to help us choose the freshest fruit and vegetables and cooks a Spiced Roast Turkey Breast with Maple Root Vegetables and an Apple Napoleon with Lemon Cr??me Fraiche.
Seared Pork Tenderloin
5. Seared Pork Tenderloin
June 14, 2007
Nathan visits a date palm farm to find out how dates are grown and harvested. He also makes a Seared Pork Tenderloin stuffed with Apricot/Date Chutney atop Braised Red Cabbage. Nathan completes the meal with a spicy Sweet Corn Soup and a Fennel Salad.
Grilled Halibut
4. Grilled Halibut
May 31, 2007
Nathan visits an olive grove and learns more about growing olives and manufacturing olive oil. He also makes a Summer Fruit Salad with Arugula, Prosciutto, and Toasted Pine Nuts to complement a Halibut with Saut??ed Chard and Provincial Bread Salsa.
Roast Duck Breast
3. Roast Duck Breast
September 20, 2007
Nathan visits a vineyard to learn about growing grapes and cooks a Roast Duck Breast over Wilted Dandelion topped by Roast Fig Vinaigrette with Roast Grapes on the side. He also makes a Curry Roast Butternut Squash Soup appetizer and a Mango Shot Dessert.
Seared Sea Bass
2. Seared Sea Bass
August 23, 2007
Nathan cooks seared Sea Bass with saut??ed potatoes, peppers, tomatoes and shallots, which complements a spinach salad. He also learns about the honey-making process, which inspires a Low-Fat Honey Panna Cotta for dessert.
Roast Rosemary Chicken
1. Roast Rosemary Chicken
September 13, 2007
Nathan visits a hydroponic farm to learn about growing leaf vegetables with no soil; then he cooks a Leafy Endive Salad with Roast Pears and Toasted Hazelnuts, which complements a Roast Rosemary Chicken with Grilled Asparagus and Sweet Potato Puree.
  • Premiere Date
    September 13, 2007
  • IMDB Rating
    7.3  (14)