COLUMBIA, S.C. – South Carolina ETV and Public Radio (SCETV) announces season 2 of Now We’re Cookin’ with Chef Lauren Furey, returning to its digital platforms beginning March 17. The eight-episode season continues to spotlight heartfelt storytelling and approachable recipes, while expanding its focus to the mentors, family members, entrepreneurs and creative spirits who inspire Chef Lauren Furey in and out of the kitchen.
In season 2, Now We’re Cookin’ with Chef Lauren Furey deepens its roots in Southern and coastal Italian traditions while celebrating the relationships that shape great cooking. From honoring culinary mentors and family influences to welcoming innovative food entrepreneurs and recipe developers, each episode blends technique, warmth and personality. Viewers will find elevated yet accessible dishes, from biscuits and seared scallops to panna cotta and weeknight pork chops, paired with meaningful conversations about legacy, creativity and gathering around the table.
A private chef known for crafting intimate, in-home culinary experiences throughout the Lowcountry, Furey continues to draw from her signature blend of coastal Southern and coastal Italian influences. Season 2 reflects her belief that food is both an art form and a shared language that connects generations and communities.
Below is the release schedule and a glimpse into each episode of season 2 of Now We’re Cookin’ with Chef Lauren Furey:
- Episode 201 “Biscuits Rise Together” – Lauren cooks with Carrie Morey, founder of Callie’s Hot Little Biscuit, in a celebration of Southern food and entrepreneurship. They prepare goat cheese pimento cheese and biscuits while discussing mentorship, legacy and building something meaningful. Releases March 17
- Episode 202 “Turning Up the Heat” – Lauren teams up with Miguel Buencamino of Holy City Handcraft for a bold episode featuring a beautifully seared steak. Miguel’s global background and love of entertaining bring vibrant energy to the kitchen. Releases March 24
- Episode 203 “Like Mother, Like Chef” – Lauren welcomes her mother, Lisa Furey, into the kitchen to prepare crab cavatelli pasta with country ham and classic cannoli, reflecting on family traditions and the lessons that shaped her both personally and professionally. Releases March 31
- Episode 204 “Chefman Knows Best” – Chef Carlo DeMarco, Lauren’s first culinary mentor, joins her for a masterclass in fun and finesse as they prepare seared scallops atop a fresh salad with preserved lemon dressing. Releases April 7
- Episode 205 “Spread the Sunshine” – Melissa Ann Barton travels from Nashville to cook crostini two ways, homemade ricotta with honey and white bean lemon hummus in a feel-good episode centered on hospitality and creativity. Releases April 14
- Episode 206 “Sweet Treats” – Entrepreneur Liam Becker joins Lauren for dessert with a twist, preparing vanilla panna cotta paired with chocolate chip and olive oil shortbread. Releases April 21
- Episode 207 “Weeknight Wins” – Recipe developer Erin Norcross shares stress-free strategies for home cooks while preparing skillet pork chops with apple slaw. Releases April 28
- Episode 208 “Sicilian State of Mind” – Chef Gaylinn Fast brings coastal inspiration to the kitchen with a vibrant Sicilian orange and fennel salad with shrimp, reflecting on her years as a yacht chef and her mentorship of Lauren. Releases May 5
New episodes will be released for streaming each Tuesday and, along with episodes from season 1, will be available on the SCETV website and YouTube channel. Viewers can also watch episodes on Facebook, the PBS website, and on the SCETV and PBS apps. Broadcast television episodes of Now We’re Cookin’ with Chef Lauren Furey season 2 are scheduled to air later in 2026.