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In the world of winter greens, kale is king. It's become a shining star among veggies in general, thanks to its reputation as a healthy superfood. "Nowadays, it seems like everyone in the world knows that kale is good for you," says Wolfgang Puck—himself a king among chefs and garnering some of the best restaurant reviews of his amazing career. "It's incredibly healthful, rich in vitamins A, C, and K, and packed with calcium, iron, and other nutrients." Kale also offers the earthy flavor and chewy texture that make for supremely satisfying salads. Puck developed the salad here—a variation of which will be served at the Governor's Ball following the Academy Awards—because he loves strong flavors. "Both kale and artichokes have strong flavors, so I thought, why not mix them together?" A pressure cooker speeds the artichoke prep time. Pine nuts add crunch; plumped raisins balance the zingy Dijon-spiked dressing. Try his version this month at the café at Spago in Las Vegas.
If you don't have a pressure cooker, simmer the artichoke mixture in a Dutch oven for 40 minutes or until tender.
2 lemons, halved crosswise2 cups dry white wine2 cups water1 bay leaf1 thyme sprig4 large artichokesCooking spray3 tablespoons extra-virgin olive oil, divided½ teaspoon black pepper, divided¼ teaspoon salt, divided¼ cup golden raisins½ cup hot water2 tablespoons fresh lemon juice1 tablespoon minced shallots½ teaspoon Dijon mustard¼ teaspoon sugar6 cups chopped Lacinato kale¼ cup pine nuts, toasted
1. Squeeze juice from lemon halves into a 6- or 8-quart pressure cooker. Add lemon halves, wine, 2 cups water, bay leaf, and thyme to cooker. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Add artichokes to pressure cooker. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 10 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold water to release pressure. Remove lid; let stand 30 minutes. Remove artichokes from cooking liquid. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon.2. Heat a grill pan over medium-high heat; coat pan with cooking spray. Combine 1 tablespoon oil, artichokes, ¼ teaspoon pepper, and 1/8 teaspoon salt in a medium bowl. Add artichokes to pan; cook 3 minutes on each side or until grill marks appear. Cut each artichoke half in half lengthwise.
3. Combine raisins and ½ cup hot water; let stand 10 minutes. Drain.
4. Combine remaining pepper, salt, oil, 2 tablespoons juice, and next 3 ingredients (through sugar) in a medium bowl, stirring with a whisk. Add kale; toss to coat. Place 1 cup kale mixture on each of 4 plates; top each serving with 4 artichoke pieces, 1 tablespoon raisins, and 1 tablespoon nuts.
SERVES 4CALORIES 315; FAT 16.9g (sat 2g, mono 9g, poly 4.4g); PROTEIN 10.2g; CARB 37.1g; FIBER 11.6g; CHOL 0mg; IRON 4.6mg; SODIUM 360mg; CALC 217mg
30 Chicken Thigh Recipes
Instead of ordering in, save your money and keep the flavor with this quick "MYOTO" dinner (aka &aposMake Your Own Take-Out&apos).
Spanish Stew Chicken Thighs
"This dish puts some heat in your belly with smoky chorizo and spicy jalapeno slices," Rachael says of her delicious 30-Minute Meal.
Chicken Thighs with Smoky Roasted Peppers
Roasted red peppers and tons of juicy tomatoes make this saucy chicken dish a slam-dunk. Don&apost forget to serve it with bread to mop up all the sauce!
Tamarind-Glazed Chicken Thighs
Rach&aposs pal Daisy Martinez spices up chicken thighs for a finger-lickin&apos-good dish. Tip: Marinate the chicken in vinegar for plumper, juicier thighs.
Beer-Braised Chicken Thighs
Put down your beer. and pour it into this flavorful dish! We recommend using a Pilsner-style brew for a rich and flavorful bird.
Grilled Chicken Thighs with Blistered Tomatoes
Want a healthy, yet delicious dinner? With blistered tomatoes, this recipe is inexpensive and full of texture and flavor!
Chicken Thighs with Apples, Onions & White Cheddar Polenta
Sweet, smoky, and savory -- this dish will not disappoint!
Grilled Chicken Thighs on a Bed of Beans and Greens
Brightened by the lemon, this dish can be served for lunch or dinner. Either way, you&aposll end the meal with a smile on your face!
Paprika Chicken Thighs
Finally having a romantic night in? This dish will satisfy both man and woman with it&aposs flavorful meat and egg noodle side.
Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf
Here&aposs one of Rachael&aposs husband&aposs, favorite dishes. Plus, it&aposs easy on the wallet and strong on the flavor.
Maple-Walnut Chicken Thighs and Cheddar-Apple Rice
Have Thanksgiving anytime, anywhere, with this warm-you-up-with-one-bite recipe.
Orange-Balsamic Chicken Thighs with Pecans and Sage Butter Pasta
A hint of citrus and balsamic goodness adds tons of flavor and depth to this chicken thigh dinner.
Stir up your next barbecue bash with these thai-inspired kebabs!
Buffalo Thigh Sliders
With the brightness of lemon juice and the tang of blue cheese, sliders have never tasted so good! Wow your guests and spend less, too.
West African-Style Chicken & Fennel Stew
All the great flavors of a long-cooking stew come together in less than an hour in this skillet stew featuring deliciously different ingredients like chickpeas, fennel, lemon and some kicked up spices.
Braised Chicken with Prunes and Cream
If you&aposve never cooked with prunes before, here&aposs your chance! Sweet with a raisin-like texture, these fruits transform chicken with cream sauce into a whole new dish.
Chicken thighs slow-cooked with prepared dressing and cream cheese, flavored with dry white wine and served over delicate angel hair pasta is a simple, yet sophisticated weeknight dinner.
Medibbean….. Fusion Cuisine
To understand the beauty of Medibbean fusion recipes, we must first understand its core definition. Medibbean is all about combining distinctly different food elements from across the world into something new, healthy and tastes extraordinary. Cuisine is a specific set of cooking traditions and practices within a given culture or region. Medibbean alters this to include the best of the best.
From the introduction, we learn that “fusion” may be a term which has more recently been coined to refer to food, but in its broadest definition, we have seen this as an on-going characteristic for chefs throughout the centuries. For instance, when I think of Italian cuisine, pasta covered with a red sauce immediately comes to mind. Many of us know that Marco Polo brought pasta back to Italy from China further, prior to 1492, there were little to no tomatoes in cooking throughout Italy. This means that at some point, possibly hundreds of years ago, pasta with red sauce was an example of fusion cooking.
Another incarnation of Medibbean cuisine is a more eclectic approach, featuring original Caribbean recipes using varieties of ingredients from various cuisines and Mediterranean regions and then combining cookery techniques and methodologies. A Medibbean cuisine restaurant might feature a wide variety of Caribbean food inspired by a combination of various Mediterranean regional cooking techniques with these new food pairing and preparation ideas.
A third approach uses foods with a history based on Caribbean food, but prepared using methods and flavors inherent to Mediterranean cooking or cuisines.
For instance, pizza made with cheddar and pepper jack cheese, salsa, refried beans and other common taco ingredients is often marketed as “Taco Pizza” or a similar concept, and is a fusion of Italian (pizza) and Mexican cuisines. Another example of this is Korean tacos. Similar approaches have been used for fusion-sushi, such as rolling maki with different types of rice and ingredients, e.g. cheetos, curry and basmati rice, cheese and salsa sauce with Spanish rice, or spiced ground lamb and capers rolled with Greek-style rice and grape leaves (resembling inside-out dolmades).
Since Medibbean fusion cuisine is a general term, it is legitimately applied to very few restaurants as of yet. While many diners feature dishes from Greek, Italian, and sometimes Asian cuisines side-by-side, these restaurants are generally not considered fusion as they fail to combine any elements of the cooking styles and also have no over-arching fusion or eclectic theme.
In fact, Chef Michael Bennett’s Medibbean cuisine has gone further, incorporating ingredients and methods from the Middle East, the Caribbean and Central and Southern Mediterranean countries into menus that, when successfully paired, begin to lose their national identity and become something like the diet for a culinary One World.
But there’s a problem with this notion: it assumes the existence of a cuisine that hasn’t been fused already. Take that weary emblem of Italian food, pasta with tomato sauce. Noodles, the story goes, were carried to Italy by Marco Polo on the backs of camels and tomatoes or “love apples,” were shipped from the Americas. There are myriad other examples, all demonstrating that cuisines themselves are in as much flux as languages and the nations that claim them both.
Can Medibbean cuisine be in flux and be fused? A region would have to be impregnable–as China once was or seemed to be–for its food to be continuously constant to register the change that flux in Medibbean fusion represents.
No, what we mean when we talk about “fusion” is a particular historical circumstance having to do with late-20th-century chefs and their urge to create. Of course, most high-rent chefs offer the recipes on their menus as their own, but these dishes are usually variations (often wonderful variations) on standard themes–Mediterranean, Greek, north African and bistro-style French. It’s not complicated: you sit down, open the menu and more or less know where you are–whether your protein will take the form of a slab or pieces whether butter, olive oil or animal fat will smooth your tastebuds way whether the palate temperature will be Arctic cool or tropical hot whether you’ll be paying for food originally intended for the poor, the rich or the in-between.
Look at L.A.’s Spago’s early fusion dishes: pizza with artichokes, shiitakes, leeks, eggplants and sage roasted duck with pears and ginger marinated tuna with avocado, kaiware (daikon sprouts) and sweet onions sweetbreads sautéed crisp with mustard greens and smoked pancetta. One can hardly predict where the separating semicolons should go
Fusion works not only by artfully combining flavors but also by reminding the eater of the gap that’s being breached. When the look and taste of such ingredients as nori become so familiar that they cease to challenge the Western palate–cease to seem “foreign”–then chefs may feel the urge to look elsewhere in order to invent. Chef Michael Bennett’s Medibbean fusion cuisine has succeeded so well in Miami distinctions of where the food was originally harvested will disappear.
Fusion cuisine has existed for centuries before people like Wolfgang Puck coined the term in the 80s and 90s. Whenever you have two or more cultures meeting and combining – either due to trade, conquest, immigration, etc. – the result has always been new culturally variegated recipes.
Technically, any dish that is composed of ingredients that aren’t from the same geographical area, could be considered fusion. I was a chef for many years and was schooled in Classical French and Italian cuisine before I worked with healthier French nouvelle cuisine techniques in the early 1980’s. Medibbean follows Northern Italian/Southern France cooking techniques, held to a higher standard by the 1980’s California cuisine craze that tend to marry it to two or three different cuisines on one plate like a Japanese style cooking method with Thai spices and a Classical French plate presentation. Medibbean is mixing up these cooking techniques and seasonings splicing them onto traditional Caribbean recipes by adding in our exotic fruit or spices to alter the color, texture and flavors.
Critics of the practice sometimes call it “confusion cuisine,”
arguing that chefs rely on novelty to carry the food,
rather than flavor, texture and presentation.
The roots of Medibbean fusion cuisine are ancient, since Pirates, Indentured servants and worldly travelers have been exchanging culinary heritage for centuries in the Caribbean Islands, but the concept became popularized in America in the 1970’s with the USA Culinary Team winning the Culinary Olympics in Germany.
Some of the most well-known fusion cuisine combines European and Asian-inspired Caribbean food. These distinctively different cultures have wildly divergent culinary traditions and combining the centuries of these cooking traditions can sometimes result in astonishing recipes because of their adventurous home cooks.
This Week on the Show
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Freddie Prinze Jr. is talking family life with wife, Sarah Michelle Gellar, and the "Punky Brewster" revival. Then, two self-taught DIY-ers share reversible DIY home décor tips for the commitment-phobic. At Rachael's house, it's pasta night &mdash and she's making Sausage, Fennel, Lemon and Arugula Tagliatelle!
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Tim Tebow is dishing on his children's book and his three (!!) puppies. Then, Rachael&rsquos serving up a mashup of a frittata and spanakopita for breakfast, lunch or dinner. Plus, Molly Yeh from "Girl Meets Farm" has a tasty twist on coffee cake.
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We've got Dr. Deborah Gilboa, a family physician and resilience expert in the house, and she's answering viewer questions about parenting during the pandemic. And meet Time Magazine's first-ever "Kid of the Year"&mdashshe's incredible! Plus, Rachael is making a versatile dish you can eat morning, noon or night.
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Master of home makeovers, Ty Pennington, is giving us an exclusive look at his own jaw-dropping home renovation. Later, "Superstore's" Lauren Ash stops by to chat with Rach. And back in the kitchen, Rach is serving up English Muffin Burgers that work for brunch, lunch or dinner!
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La Madeleine Country French Cafe
To celebrate Bastille Day, La Madeleine will be offering a free mini Liberté Tart all day today.
The Liberté Tart has fresh blueberries, raspberries, and whipped cream, to represent the blue, red and white of the French flag. There is no purchase necessary, just simply request your free tart and enjoy!
However, while you’re there, you shouldn’t just stop at dessert. La Madeleine also offers breakfast, lunch and dinner menus, as well as wine, which is important because French food should always be accompanied with wine, in my humble opinion.
When I visited La Madeleines location in Alexandria, VA, not only was I able to grab my free Liberté tart (they also offered this promo on the 4th of July) but I was also able to try their new French Tartine Trio sandwiches, and of course topped my meal off with a glass of Rosé. I couldn’t pass up on Rosé!
The French Tartine Trio sandwiches are three open-faced sandwiches. One had chicken & goat cheese another had Roasted Vegetable and the third ham & swiss. They were each baked on herb ciabatta bread and paired with a Cranberry Pecan Salad. Each sandwich was better than the last and perfectly flavored. I remember being slightly bummed when I finished because there was no more left. That could be the fatty in me, but I’m almost positive it was mostly because the dish was excellent!
My husband had the Chicken Friand, a puff pastry with balsamic chicken and mushroom filling topped with wild mushroom sauce, which was to…die…for. Of course, I couldn’t snap a picture because he eats so fast, but I was able to try it, and it did not disappoint. The pastry melted in your mouth, and the flavors of the balsamic chicken and mushroom sauce combined were out of this world!
The delicious French inspired dishes coupled with the casual countryside decor makes La Madeleine an excellent choice to celebrate today’s holiday.
So, make sure while you’re out celebrating Bastille Day today, that you stop by one of La Madeleines locations for your free Liberté tart and a sure to be filling, relaxing, magnifique breakfast, lunch or dinner.
The "Official" Disney Recipe Exchange -- INDEX ONLY
Please NOTE: this index is longer due to the overwhelming demand for some receipes, we needed to break down the courses into more manageable posts.
Thanks for your understanding.
How to use this index:
- This thread is strictly an index. No recipes are posted here.
- Posts 2-10 contain a listing of the recipes by course/location for those planning meals.
- Post 11 contains information that may be helpful to you in making requests for recipes from Disney.
- Post 12 contains old, retired recipes
- Post 13 is a listing of posts where people have commented on how they've adjusted recipes or tips on how to interpret the instructions, whether they liked/disliked the recipe, foods the WDW purchases commercially, etc.
- After locating your recipe in an index here, you will need to go to the actual thread at the URL listed above & navigate to the page listed. Unfortunately, no direct links are provided.
Finding your recipe quickly:
- Use your browsers search function (<CTRL> + <F> or Edit menu & Find) to search by a key word.
Please be aware that most recipes are listed by the name used on the menu however, when known both names are listed such as Crema Cotta Caramellata aka White Chocolate Crème Brulee from the Portobello Yacht Club.
How to quickly navigate to a page in the recipe thread: ***
1. Go to the thread containing the recipes: http://www.disboards.com/showthread.php?t=1575103
2. Go to page 2.
3. Go to the address bar & change this text at the end of the URL: page2 - to the desired page number.
4. Hit <Enter>
This will work on any page except the first & last for some reason.
Please note: Recipes that are substitutes, clones, copycats, etc. for "Official" recipes have been set off as **similar only**
Index complete through post #3694, page 185 (4/1/19)
- Cap'n Jack's Oyster Bar: WDW Shopping Village
- Chefs de France: Epcot: France Pavilion
Captains Gala: Baked Clams with Sun-Dried Tomatoes page 103:2053
Parrot Cay: Smokey Chicken, Vegetables & Cheddar Cheese Fritters with Smoked Salt & Parrot Cay: Pomegranate BBQ Sauce page 126:2514
Parrot Cay: Spice Island Chicken Wings page 100:1988
Enchanted Garden: Curried Carrot and Apple Soup page 153:3043
Its a Small World Dinner: Mediterranean Seafood Stew page 104:2069
Pirates IN the Caribbean: Chilled-to-the-bone Honeydew Melon & Mango Soup page 136:2718
Animators Palette: Ginger-Teriyaki dusted Angus Beef Tenderloin on Wasabi Mashed Potatoes with Tamarind- Barbecue Reduction with photo page 177:3529
Animators Palette: Lemon Peppered Baked Sonoma Chicken with Sweet Corn Risotto page 95:1888
Animators Palette: Maple Glazed Salmon with Onion-Mashed Potatoes page 100:1991
Captains Gala: Baked Clams with Sun-Dried Tomatoes page 103:205
Cariocas: Adobo Rubbed Rack of Lamb with Quinoa Salad & Papaya, Rosemary, Garlic Mojo with photo page 172:3434
Cariocas: Lobster Croquetas with Banana Lentil Salad & Horseradish Cream with photo page 172:3434
Cariocas: Lobster, Shrimp and Mahi Mahi Kebabs with Black Bean Rice with photo page 172:3434
Disney Wonder: Mummified Prawns with Avocado, Tomato & Citrus Salsa page 103:2052
Lumieres/Triton: Herb-Crusted Sea Bass page 136:2718
Lumieres/Tritons: Crispy Roasted Duck Breast Page 172:3434
Master Chefs Night & Captains Gala Dinner: Lemon & Lime Roasted Half Chicken w/Risotto page 100:1990
Palo: Rack of Lamb page 111:2210
Palo: Grilled Tuna w/ Truffle Infused Potato Risotto, Garlic Marinated Artichokes, Taragon Veal Jus page 167:3329
Remy Restaurant: Smoke Bison Recipe page 152:3038
Royal Palace: Baked Salmon Royale page 153:3043
Special Dinners: Baked Lobster Tail with Saffron Rice page 136:2718
- Pecos Bill Tall Tale Inn & Café:
- Pixar Animation Studios: Luxe Cafe, California
Palo:Grilled Portobello Mushrooms & Polenta page 100:1986
Palo:Lyonnaise Potato page 111:2210
Palo:Wild Mushroom Risotto page 103:2053
Special Dinners:Saffron Ricee page 136:2718
Royal Palace: Avocado Citrus Salad page 152:3038
Breads, Biscuits, & Rolls
Parrot Cay: Banana Bread page 100:1986
SAUCES, MARINADES, CONDIMENTS & DRESSINGS
Disney Wonder: Avocado, Tomato & Citrus Salsa page 112:2238
Lumiere’s Animator’s Palette, Parrot Cay: Roma Tomato Sauce page 96:1919
Lumiere’s/Triton’s: Tomato Concasse page 136:2718
Palo: Shallot Sauce page 120:1986
Parrot Cay: Pomegranate BBQ Sauce page 126:2513
- Village Restaurant: WDW Shopping Village
- Verandah Restaurant: WDW Shopping Village
Snowflakes page 100:1983
White Chocolate Dome with photo page 95:1889
Cariocas: De La Costa Cream Cheese Flan with photo page 172:3434
Enchanted Garden:Strawberry Cheesecake page 152:3039
Lumieres/Tritons:Grand Marnier Soufflé with Chocolate Sauce page 136:2718
Palo: Chocolate Souffle page 152:3039
Palo: Chocolate Soufflé page 37:730
Palo: Double Chocolate Yule Log with photo page 166:3310
Palo: Sweet Pizza with Vanilla Oil 2 versions page 103:2052 & 2053
Parrot Cay: French Toast Banana Bread Pudding page 100:1987
Pirates IN the Caribbean Dinner: Buccaneers Sun-Ripened Pineapple page 106:1986, 115:2298
Special Dinners: Chocolate Lava Cake page 136:2718
Various Restaurants: Pina Colada Bread Pudding page 153:3043
DL Hungry Bear Restaurant, Critter Country: Lemon "Bumblebee" Cupcake with photo page 173:3447
DL: Piccadily Cafeteria:Carrot Dessert (Souffé) page 172:3433
DL: Chocolate Peppermint Cupcakes Recipe Courtesy of Chef Jean-Marc Viallet, executive pastry chef. page 153:3043
- Hoop-Dee-Doo-Musical Review: Fort Wilderness Resort
- Jiko: Animal Kingdom Resort
Don't forget to check out the International Coffee Recipes listed below under Beverages! They make a yummy dessert in themselves!
OTHER GOODIES, SNACKS & SANDWICHES
Pirates IN the Caribbean Dinner: Buccaneers Sun-Ripened Pineapple page 100:1986
Castaway Cay: Frozen Heart page 175:3495 with photo
Castaway Cay: Sven's Carrot Delight page 175:3495 with photo
Castaway Cay: Warm Hugs Page 175:3495 with photo
Castaway Cay: Worth Melting For page 175:3495 with photo
Carioca's (Magic): Mango Caipirinha page 172:3434
Carioca's (Magic): Mango Caipirinha (non-alcoholic) page 172:3434
Fantasy: Cotton Candy Milkshake page 181:1604
Fathoms: Godiva Chocolate Martini page 177:3529
Palo: Cape Cod Margarita page 100:1986
Palo: Celtic Twlight page 167:3329
Palo: Sgroppino (Lemon drink) page 100:1986
Parrot Cay: Cold Cream of Mango & Papaya page 136:2718
Skyline: Apollo page 172:3434
Skyline: PINEAPPLE MINT ICED TEA (nonalcoholic) page 172:3434
A tip from Tatania, who has received & posted many, many of our recipes recommends that you include the following information if you have it:
- the name of the restaurant
- the date of your visit
- your reservation number
Please note that making requests in our main thread is not the best way to go about getting that coveted recipe. The odds of someone else having the recipe & not sharing it aren't good. And although we have had several people copy our request list & take it along on their trip to WDW, the odds that your request will be fulfilled that way are also not very good.
Please note : The DIS also has a page for searching Disney menus. You can find it at: http://www.wdwinfo.com/wdwinfo/dining/diningmain.cfm
TheGoofyMama kindly shared this info in the Recipe Exchange thread. I'm copying it here so it's easier to find.
I thought I would take a few minutes to share some really good sites with you and also tell you how to request the recipes directly from Disney.
To see what the recipe menus look like you can go to http://www.allearsnet.com/menu/menus.htm and view what the parks and restaurants are serving.
To request recipes from Disney World in Orlando you can go to this link and send the request from there using the form.
To contact Disneyland in California you can visit this link and scroll down to make your recipe request via the form.
You can also go to http://www.google.com/ and type in any of the following keywords (remove the quotation marks) to locate many recipes.
"disney mgm recipe"
"epcot food and wine festival recipe"
"disney cruise line recipe"
"animal kingdom recipe"
"walt disney recipe"
So, there are options for anyone who really does want to assist in locating recipes for group.
NOTE: Ive added a new category for old, retired recipes.
OLD, RETIRED RECIPES ( These recipes will most likely be found in someones personal archives or an older cookbook.)
2723: Chocolate Crepes with Crème de Mint Mousse page 137
2723: Quinoa Salad Dec 07 version page 137
EPCOT Older, Outdoor French Café
2679: Cheese & Dressing see description page 134
Aloha Isle: Dole Whip purchased from Unified Enterprises
Artist Point House Salad Dressing (Ranch/Green Goddess type) 342:23 no longer served unavailable
Boulangerie Patisserie: Apricot Glaze 2515:168 purchased chef suggested thinning apricot jam with warm water
California Grill: Blueberry Bliss 200:14 seasonal
California Grill: Cheese Orecchiette Pasta Gratin not available for proprietary reasons
Cape May Café: Corn Chowder 628:42 no longer served: unavailable
Cape May Café: Penne Pasta with Chicken & Black Olives 629:42 no longer served: unavailable
Chef Mickey: Carrot Coconut Pineapple Raisin Breakfast Salad 1198:80 not "broken down" for individual- or family-sized preparation unavailable
Chef Mickey: Roasted Turkey Pot Pie not "broken down" for individual- or family-sized preparation unavailable
Earl of Sandwich: Bread 183:13 purchased from Open Hearth Bakery
Goofys Kitchen, DL: Blackberry Balsamic Dressing 2316:155 unable to assist
Jiko: Taste of Africa Durban Tikka Masala, and Malay Spinach-Lentil Dip 2299:154 special items no actual written recipe
Jiko: Taste of Africa - Kalamata Olive Hummus 2299:154 commercial product
*2721: The Volcano page 182 there is no dessert like the one described on the menu unless the person means the Kilauea Torte - recipe on page 12? There is no lava cake type item on the dessert menu.
**2670: Pan Asian Pasta (with bow tie pasta) page 178 - The Pan Asian Pasta request is the same dish and same recipe I was given last year - except perhaps they used Bow Tie pasta one day because they ran out of Chinese egg noodles? I would simply substitute Bow Tie Pasta if you prefer it. (see page 68 for that recipe)
***51: Mustard Sauce for Sticky Wings page 4
***2128: Pomegranate BBQ Pork Chop page 142
***Chef Michael Thompson (who came up with the currrent menu) is no longer there and apparently the recipe print-outs have gone with him.
Le Cellier: Steak & Noodle Stir-fry 187:13 no longer served & only the soy glaze was found in their archives.
Magic Kingdom Carts: Sweet Cream Cheese Pretzels 2417:162 commercial product
Ohana: Shrimp & Vegetable Wontons page 29:426 purchased from Shenzhen Amoy Foods, China
Rose & Crown: Stilton Cheese in Puff Pastry 155:2321 not available
Spoodles: Banana Cheesecake 2297:154 The current chef & long term cast members do not recall serving this item they don't have a recipe for it.
Teppan Edo: Chocolate Ginger Cake 2382:2382 no bakery on site ingredient list only can be found in post 2536 on page 170
Toy Story Pizza Planet: Pepperoni Pizza 2399:160 commercial product
Tusker House: Carrot Cake 2421:162 Dry ingredient mix exclusive to Disney
Yachtsman Steakhouse: Lobster, Shrimp & Jumbo Crab with Lemon Crème Fraîche & Avocado Cream 1419:95 no longer served: unavailable
Yak and Yeti - Baby Back Ribs, pg 199 - not released
All Locations: Pretzel Bread 2 substitutes were found commercial product not available in US.)
Order info for products used in Disney restaurants
Coconut Puree for Boma’s Cocomisu (link only) page 78:1560
Dole Whips page 6:110, 100:1993 & page 100:1997 (link only)
Hellish Relish served at Casey’s Corner (link only) page 76:1503
Lobster base for Kona Chowder & Coral Reef Lobster Soup (link only) page 24:462
‘Ohana: Shrimp & Vegetable Wontons page 22:426
Orange Fruit Smoothie for Les Vins des Chefs de France’s Grand Marnier Orange Polynesian Pleasure Lemon Frozen Drink Mix for Les Vins des Chefs de France’s Grey Goose Citron Vodka Slushie (link only) page 112:2231
Pretzel bread from “all” venues page 75:1494
Sausages for Raglan Road’s Bangers & Mash (link only) page 137: 2726
Slushie (link only) page 112:2231
Sweet & Sour Mix for Tambu Lounge’s Margaritas (link only) page 124:2467
Antipasto Salad suggestion page 60:481
Baileys Beer Cheese Soup **similar to** Big River Grille’s page 20:385
Beaver Tails (fake) **similar to** Canada page 34:672
Chilled Strawberry Bisque (Carnival Fantasy) page 153:3054
Cheddar Cheese Pretzel Bread **similar to** Le Cellier’s page 99:1969
Cream Cheese Frosting for Cinnamon Rolls pages 24:470, 54:1064, & 99:1973
Creamy Cucumber Dressing **similar to** Artist Point’s (link only) page 19:375
Cucumber Salad **similar to** ESPN Club page 30:589
Dublin Coddle with photo **use for Bangers & Mash** Raglan Road page 137:2726
Emeril’s Spiced Nuts **similar to** AKL Concierge Spiced Nuts (link only) page 33:648
Harissa Sauce for use with Chermoula Chicken (link only) page 105:2100
Fried Oreos page 113:2256
Hollywood & Vine: **Root Beer Sweet Potatoes Sauce **similar only** page 102
Hot Chocolate Soufflé from Roy's Restaurant page 93:1856
Meyer Lemon Pudding Cakes page 14:275
Milk Chocolate Caramel Ganache for use with DL F&W Festival Caramel Cake page 113:2259
Perfect Prime Rib by Paula Deen page 2:23
Pineapple Icee Whip **similar to** Aloha Isle’s Dole Whips page 100:1993
Pineapple Teriyaki Glaze I & II maybe be **similar to** Kona’s Beef Teriyaki (“Official” recipe is on pg 67) page 44:863
Steak in Port Wine Reduction **KopyKat recipe for** Tony’s Town Square page 81:1601
Tarragon Anglaise **similar to** Le Cellier’s Chocolate on Chocolate Cake sauce page 14:275
Tips, Reviews, etc. (1:13 refers to page 1, post 13)
50's Prime Time Café: Fried Boursin tip pages 25:486, 69:1374, & 75:1492
50’s Prime Time Café: Chicken Pot Pie page 113: 2254, 147: 2934 & 2936 low-fat tweak
Adventurer’s Club: Bongo’s Jungle Juice tip page 50:994 & 120:2388
All Stars: Chicken Asiago Pasta review page 26:506, 59:1168
Aloha Isle: Pineapple Icee Whipsimilar to Dole Whipsreview/tweak page 100:1993
Artist Point: Apple Caramel Pie review page 15:288 photo pg77:1522
Artist Point: Berry Cobbler tips/variationpages 62:1255, 64:1262 & 64:1280
Artist Point: Grilled Rosemary-Skewered Figs with Prosciutto review with photopage 116:2320
Artist Point: Herb Pesto review page 104:2067
Artist Point: Roasted Red Potatoes review page 105:2093
Artist Point: Smoky Portobello Soup tips page 55:1100 & 102:2040
Artist Point: Sweet Potato Hazelnut Gratin review page 34:662
Artist Point: White Onion Soup review page 112:2233
Beaches & Cream: Milky Way Cake tweak page 19:369
Biergarten: Cracked Wheat Rye review with photopage 105:2093
Biergarten: Kartoffelsalat (German Potato Salad) review page 81:1613
Biergarten: Pretzel Bread tips page 34:664 & 35:687 & 690
Biergarten: Soft Pretzels tip page 26:520
Bistro de Paris: Soupe a L'Oignon… tip/review(location removed as referred to recipe w/missing ingredients) page 39:764, 65:769
Boardwalk Bakery: Brownies review/tips page 146:2900-2902 & 2905
Boatwright’s: Smokehouse Ranch Dressing review page 122:2431
Boma: Apple Vinaigrette review page 102:2039
Boma: Avocado, Papaya & Grapefruit Salad (yogurt version) tip page 109:2131 & 2132
Boma: Banana Bread Pudding tip/tweak page 121:2409-2411& 2413
Boma: Butternut Squash Soup review/tip/tweak page 65:1282 & 102:2040 (fall version)
Boma: Chicken Pepperpot Soup tweak/review page 20:382
Boma: Coconut Carrot Raisin Salad review page 59:1165
Boma: Coconut Curried Chicken Stew review page 28:560
Boma: Cornbread review page 130:2590
Boma: Cured Pork Loin review/tip page 110:2191
Boma: Durban Spiced Roast Chicken Salad review (chicken only) page 57:1136, 109:2173
Boma: Flank Steak Marinade review/tip page 32:623, 110:2191
Boma: Ghana Roast Chicken Salad review/tip page 115:2298
Boma: Mulligatawny Soup review page 94:1870
Boma: Nut-Crusted Mahi Mahi review with photo page 124:2471
Boma: Palaver Stew tweak/review page 18:353
Boma: Pap Squares review/tip page 116:2320
Boma: Pap Squares w/ Tomato Chutney review/tip page 116:2320
Boma: Passion Fruit Tarts tweak page 45:896 & 898
Boma: Passion Fruit Meringue Tart review page 28:560
Boma: Tamarind & Teriyaki BBQ Sauce review/tweak page 113:2242
Boma: Zebra Dome tip page 42:840, 105:2094
Boulangerie: Chocolate Mousse review page 130:2583
Boulangerie: Almond Creme review page 127:2525
California Grill: Banana & Butterscotch Buzz tip page 110:2180
California Grill: Honey Crunch Cake review/tip page 64:1273
California Grill: Pork Tenderloin review page 5:89 & 91:1813
California Grill: Sonoma Goat Cheese Ravioli review/tip with photo page 114:2264
Cap’n Jack’s Oyster Bar: Blue Glow-tini review/tweak page 105:2093
Cape May Café: Broccoli Cranberry Salad review/tip page 115:2290
Chef Mickey's: Beef Stew review/tip page 130:2590
Chef Mickey's: Cheddar Breakfast Potatoes review/tip page 82:1629
Chef Mickey’s: Goofy’s Lasagna review page 33:642
Chef Mickey’s: Goofy’s Goofy Vegetable Lasagna tips/tweaks page 31:611-614
Chef Mickey's: Gravy review/tip page 130:2590
Chef Mickey’s: Orange-Glazed Baby Carrots review page 105:2093
Chef Mickey's: Parmesan Potatoes review/tip page 130:2590
Chefs de France: French Onion Soup review page 74:1462 (variation note)
Chefs de France: Grand Marnier Orange Slush review/tip page 112:2229 & 2230
Chefs de France: Grey Goose Citron Lemonade Slush review/tip page 112:2229 & 2230 and page 131:2601
Chefs de France: Salade de Chevre Chaud review page 110:2183
Cinderella’s Royal Table: Corn & Crab Soup tips on pages 1:13 & 18
Cinderella’s Royal Table: Roasted Shallot Vinaigrette review page 106:2104
Cooking with Mickey around the World: Walnut Poultry Stuffing review page 129:2567
Coral Reef: Au Gratin Potatoes tip/tweak page 129:2578
Coral Reef: Creamy Lobster Soup page 129:2578
Coral Reef: Key Lime Martini review page 72:1421
Coral Reef: Key Lime Vinaigrette review page 105:2084
Coral Reef: Pepperjack Cheese Grits review page 57:1138
Coral Reef: Pepperjack Cheese Grits tweak page 57:1131
Coral Reef: Rocky Mountain Mudslide review page 108:2151
Crystal Palace: Coconut Flan review page 110:2183
Crystal Palace: Edamame Salad review with photo page 105:2093
Crystal Palace: Mango Flan reviewpage 94:1863
Crystal Palace: Pasta Salad with Feta, Fresh Vegetables & Balsamic Vinaigrette page 113:2241 & 2242
DCL:Créme Brûlée Cheesecake review page 30:585
DCL:Dijon Rubbed Beef Tenderloins review page 110:2190
DCL:Peanut Butter Pie tweakpage 15:282& tweak/review page 20:382
DCL: Roma Tomato Sauce review page 102:2039
DCL, Pirates IN the Caribbean Dinner: Buccaneer’s Sun-Ripened Pineapple review page 115:2298
Delicious Disney 2006 Cookbook: Oodles of Noodles Beef ‘N Mac review page 115:2298
Delicious Disney 2006 Cookbook: Steakhouse Salad review page 116:2315
Delicious Disney 2006 Cookbook: Tooty Fruity Salad review page 115:2298
F&W Festival: Arroz con Pollo tip page 140:2782
F&W Festival: Barley-Lentil Salad & Crab Cakes review page 23:459, 28:545
F&W Festival: Camarón con Pebre, Sautéed Shrimp with Cilantro Sauce (Chile ’07) review/tip page 113:2242
F&W Festival: Chicken Drums Glazed w/Lager review page 110:2183
F&W Festival: Chicken Drums Glazed w/Lager tip page 82:1621
F&W Festival: Chilaquiles (Mexico) review/tweak page 70:1392
F&W Festival: Curried Butternut Squash Soup & Samosa's w/ Tamarind Chutney review page 110:2190
F&W Festival: Dulce de Leche Cookies review with photo page 140:2782
F&W Festival: Goat Cheese & Tomato Tart review page 75:1482
F&W Festival: Greek Salad with Pita Bread (Greece) review page 66:1306, 1319 & 1320
F&W Festival: Maple Glazed Salmon review page 75:1482
F&W Festival: Maple Glazed Salmon with Arugula & Roasted Corn (Canada) tips page 36:719
F&W Festival: Moqueca de Camarão (Shrimp Stew with Coconut Milk) tips page 143:2856
F&W Festival: Pap Squares with Tomato Chutney review/tips page 112:2230
F&W Festival: Pierogi tips page 87:1735 & 102:2040
F&W Festival: Potato & Dubliner Cheese Root Vegetable Cakes review page 95:1881
F&W Festival: Ripe Plantain Casserole with Avocado II tips/tweak/review page 58:1148, 59:1163, 1170 & 102:2040
F&W Festival: Ripe Plantain Casserole II review page 27:531
F&W Festival: Sourdough Biscuits (USA) review/tweak page 107:2132
F&W Festival: Strawberry & Mango Salad with Cilantro (Chile ‘07) review/tweak page 113:2242
F&W Festival: Tomatican con Manchego review page 61:1207
F&W Festival: Vegetable Curry (India '07) review/tweak page 104:2063
F&W Festival Demo: Wild King Salmon with Dried Cherries & Smoked Almond Beurre Noisette (Demo '07) tip/tweak page 122:2435
Flame Tree BBQ: BBQ Rub & Sauce review/tweak pages 58:1142, 68:1353 & 70:1387
Flame Tree BBQ: BBQ Rub tip pages 38:747 & 68:1353
Flying Fish: Spice Crusted Tuna review page 20:382
Garden Grill: Cranberry Relish review page 129:2567
Garden Grill: Flank Steak Marinade review page 95:1895
Garden Grill: Plantain Fried Catfish review page 106:2112
Garden Grill: Sunflower Seed Bread review page 110:2183
Grand Floridian Café: Shrimp & Prosciutto Penne Pasta review/twea kpage 50:983 review photo page 114:2264
Hollywood & Vine: Mediterranean Salad review page 115:2298
Hollywood & Vine: Root Beer Sweet Potatoes tweak/review page 60:1200 & 102:2040
Hoop-Dee-Doo Musical Revue: Cornbread review/tip page 76:1502
House of Blues: Eve’s Revenge Martini review page 105:2093
House of Blues: Green Gator Cocktail review page 110:2183
House of Blues: Mississippi Mudslide review page 110:2183
Jiko: BBQ Braised Beef Short Ribs review page 110:2183
Jiko: Cucumber, Tomato & Red Onion Salad review page 57:1122
Jiko: Grilled Sauted Spinach review page 110:2183
Jiko: Lentil & Kale Stew review page 51:1008
Jiko: Kalamata Olive Flatbread review page 110:2183
Jiko: Kalamata Olive Flatbread tip/comparison page 111:2216 111:2218-2220 & 112:2224
Jiko: Macaroni & Cheese w/ Red Wine Sauce review page 72:1437
Jiko: Moroccan Chermoula Roasted Chicken Sauce review page 105:2093
Kona Café: Caramel Banana Crème Brǔlée review page 54:1062
Kona Café: Keoke Coffee review page 33:642
Kona Café: Kona Salad review page 75:1482
Kona Café: Macadamia Nut-Encrusted Mahi-Mahi review/tip/tweak page 59:1173
Kona Café: Pan Asian Noodles w/Shrimp or Chicken review with photo page 83:1651
Kona Café: Sticky Wings review/tweak page 112:2227 &166:3303
Kringla Bakeri Og Kafe: Skolebrød review/alternate recipe page 29:569
L’Originale Alfredo di Roma Ristorante: Fettucini Alfredo tip pages 4:63 & 12:235
Le Cellier: Cheddar Cheese Soup tips pages 4:71 29:575-576, 579, 30:581, 585 69:1378 & 70:1383
Le Cellier: Duck Confit plating info/tips page 60:1182 review page 59:1178
Le Cellier: Maple Glazed Salmon review page 36:701
Le Cellier: Sweet Potato Puree review page 110:2183
Let’s Go Slurpin, Typhoon Lagoon: Typhoon Tilly review page 108:2151
Liberty Tree Tavern: Pot Roast tweak page 112:2233
Liberty Tree Tavern: Shrimp Salad ingredient tip page 83:1656
Launching Pad: Pita Vegetable Mix tip page 153:3052
Launching Pad: Tuna Salad review page 107:2132
Main St Bakery: Cinnamon Rolls review page 66:1307
Main St Bakery: Cinnamon Rolls tip/tweak pages 53:1057, 68:1356 – 1360 & 69:1367, 167:3324
Mama Melrose’s Ristorante Italiano: Oak-Grilled Italian Sausage & Tomato Basil Sauce review page 104:2082
Mama Melrose’s Ristorante Italiano: Veal Osso Buco tips page 104:2079 & 105:2083
Mama Melrose’s Ristorante Italiano: Roasted Vegetable Pizza review page 106:2104
Marrakesh: Beef Shish Kebab tips page 88:1742
Marrakesh: Lamb Tagine tips page 88:1742
Narcoossee's: Almond Crusted Cheesecake tweak/review page 79:1562
Narcoossee's: Shrimp Scampi w/ Orange Harissa tip page 41:808
Napa Rose: American Heritage Turkey review page 34:662 & 129:2563
Napa Rose: Grilled Prosciutto Figs Stuffed with Cambozola Cheese review with photo page 116:2320
Nine Dragons: Honey Sesame Chicken review/tip page 93:1850
Nine Dragons: Pork Loin with XO Sauce tips/review page 59:1166
‘Ohana: Beef Marinade tip page 43:860
‘Ohana: Bread Pudding with Bananas Fosters Sauce tip page 106:2117
‘Ohana: Honey Coriander Wings review pages 36:709, 64:1276 (compares 2 versions) & page 119:2376 (compares 3 versions)
'Ohana: Honey Coriander Wings tweak/review page 36:709, 64:1270, 1272 & 1275
‘Ohana: Honey Lime Dressing review page 112:2227
‘Ohana: Marinated Shrimp review page 112:2227
‘Ohana: Maui Scalloped Potatoes tweaks/reviews/tips pages 33:657, 62:1226, 62:1238, 64:1266 & 75:1482
‘Ohana: 'Ohana's Green Beans review page 75:1482
‘Ohana: Pineapple Breakfast Bread review/tips page 25:496 to 26:501, 26:507/508 & 70:1393
‘Ohana: Toasted Sesame Soy Sauce Dressing review page 28:560
Olivia’s Café, OKW: Key Lime Pie review page 28:560
Planet Hollywood, DTD: Gorillas in the Mist review/tweak page 105:2093
Polynesian Resort: Citrus Rice review/tweak page 110:2191
Polynesian Resort: Island Sunset tip pages 39:775, 40:788, 42:828, 75:1482
Polynesian Resort: Piña Colada review page 108:2151
Pop Century: Hula Hoop review page 105:2093
Portobello Italian Trattoria: Yacht Club (DTD): Bucatini review page 141:2804
Portobello Italian Trattoria: Yacht Club (DTD): Sambuca Shrimp review page 141:2804
Portobello Italian Trattoria: Yacht Club (DTD): Shrimp Oregantana tip page 94:1873
Raglan Road: Baileys Coffee Cream Pots review page 79:1562
Raglan Road: Buttered Asparagus review page 98:1953
Raglan Road: Christmas Crumble review page 129:2567
Raglan Road: Dalkey Duo review/tweak page 75:1482
Raglan Road: Ger’s Bread & Butter Pudding tippage 95:1886
Raglan Road: Kevin’s Heavenly Ham reviewpage 95:1881
River Belle Terrace, DL: Egg Salad tip page 107:2139
Rose & Crown: Cottage Pie tip page 67:1330
Rose & Crown: Fish' N' Chips review page 81:1613
Rose & Crown: Guiness Stew review/tweak pages 66:1305 & 67:1328
Rose & Crown:Scotch Barley Soup tip page 43:841
San Angel Inn: Pollo a las Rajas tip page 69:1369
San Angel Inn: Sopa de Elote & Pollo a las Rajas review page 69:1368
Sci-Fi Dine-In: 7 Bean Beef Chili review/tweak page 181:1613
Sci-Fi Dine-In: BLT Soup review/tip page 59:1168
Shutters: Roasted Chicken Linguine review pages 15:288 & 111:2206
Spirit of Aloha Dinner Show: Island BBQ Pork Ribs review page 75:1482
Storyteller Café, DL: Grilled Salmon with Field Greens tip/tweak page 49:967
Sunshine Seasons: Key Lime Tarts better instructions page 114:2263
Swan & Dolphin: Pumpkin Cheesecake review & gluten-free tweak page 140:2784
Swan & Dolphin: Spinach Salad with Oranges & Garbanzo Beans review page 15:288
Tusker House: Corn Chowder review page 113:2252
Tusker House: Corn Chowder review/tip with photo page 118:2349
Tusker House: Yam Casserole review page 129:2567
Tutto Italia: Lasagna review page 129:2565
Various: Mickey Waffles review page 69:1376
WDW Bar Menu: Blow Glow-tini tweak page 105:2183
WDW Bar Menu: Sour Apple Chiller review pages 75:1482 & 110:2093
Whispering Canyon Café: Whispering Canyon Apple Caramel Pie (Tart) review page 76:1520, 77:1522
Whispering Canyon Café: Whispering Canyon Berry Cobbler tweak/review page 104:2067
Whispering Canyon Café: Specialty Chili tweak/review page 21:411
Yacht & Beach Club: Cornbread review/tip page 90:1787 ** missing ingredient added
Yacht Club Galley: Cobblestone Cheese Bread review/tip page 69:1375
Yachtsman Steakhouse: Bourbon Marinade tweak/review page 45:893-894
Yachtsman Steakhouse: NY Strip Steaks with Jack Daniels Glaze review page 27:528 (Recipe has not been posted)
MissSemiSweet at the 2016 North Beach Festival
When it comes to San Francisco festivals, the North Beach Festival is a must go. Yes, like many festivals, there were vendors located down streets. Yes, there were incredibly talented artists showing their work. Food trucks and food stands galore. One thing, though it seems almost like a “well duh” moment is the permanent buildings and businesses that welcomed you in with open arms. These business which for the most part are only located in North Beach.
North Beach, for those who don’t know, is also nicknamed “Little Italy”. Cafes, gelato shops, restaurants, and bakeries to name a few line those roads. I have walked through North Beach many times mostly staying on Columbus Street making my way to Fisherman’s Wharf and have only seen a very narrow view of this lovely part of town.
One of those shops I found hiding down another street (Grant & Vallejo to be exact) was Le Chat Rouge.
Not only am I sucker when it comes to pastries, but I’m also a sucker when it comes to adorable cuteness. Their theme of an old-timey French Bakery was on point, meaning absolutely perfect. Also, the pastries were that of art and quality. Croissants of different kinds, mini pies, macaroons, brioche, you name it. All of it was made by this adorable French Chef! Who was there and quite charming.
(PS: There is a sign outside that says “If you’re blonde or brunette with blue eyes we have a single baker”).
If any of you readers out there go & hit it off with him, remember me because I want the delicious food at your wedding. Kay, thanks!
Pear, Strawberry, Apricot mini pies from Le Chat Rouge
El Sur, I make this vow to find you at which ever food event I go too.
While waiting in line, another woman uttered similar (less dramatic) words like those words I wrote above. After taking a bite into the Champinones and the Pollo Saltado, I completely understood why.
Champinones – filled with mushrooms, creme fraiche, chives, shallots, and provolone
Pollo Saltado – filled with chicken, onion, tomato, serrano olive, and egg.
That was only 2 of their five delicious empanadas!
Sonoma Teriyakihad beyond scrumptious pork lumpia. One of my absolute favorites and something I will always buy when going to a food festival..no scratch that, any place that serves lumpia, I will buy lumpia.
The people working in the booth were also incredibly nice and helpful! Visit them and follow on Facebook, they have ten followers and their food is magnificent so something doesn’t add up!
Now you see the lumpia now you don’t.
Battered French Fries topped with crab and a garlic aioli from Gormet Faire. –yes, please.
I saw that sign from the Sonoma Teriyaki Lumpia Heaven and knew that was next on my list of food to try. Worth it.
It felt like fair food, but a tad classier without the fresh crab on top. Also, battered french fries is genius!
Some of the art I had never seen before and some I had.
Above is the artist who create these beautiful drawings on very incredible old encyclopedia pages. Though the image may be the same, the encyclopedia page used is not. With every picture he draws it is matched with an encyclopedia page that represents the drawing.
I got a Black Widow (Scarlett Johansson) drawing matched with the encyclopedia page “assassin” and something else that’s just as fierce.
In summary, the North Beach Festival is a great way to explore different parts of this magnificent neighborhood and see it in a different way than normal. It allows opportunities for new interaction with business owners from that area, but also those who travel just to get a chance to show off their work.
I can’t wait to come back for 2017 and see new faces as well as the old!
Miss Semi Sweet
While Katie Lee makes Creamy Kale and Eggs for breakfast, the chefs discuss their New Year's resolutions. They also introduce and prepare delicious dishes to help viewers get dinner on the table. They debate the merits of several kitchen gadgets versus a good paring knife and Geoffrey Zakarian makes a Red Velvet Cocktail while the chefs dish on what they're "Into and Over" this week. (Episode: KC0101H)
S01E02 Cookbook Club
Viewers' tweets are answered as the chefs prepare a delicious recipe featuring the most searched ingredients on foodnetwork.com chicken, kale and quinoa. Sunny Anderson introduces Jenny McCoy as the first inductee of The Kitchen's Cookbook Club for her cookbook "Desserts for Every Season." Jeff Mauro helps Sunny Anderson with her Easy Cheesy Beefy Ravioli using pot roast cooked in a slow cooker. Geoffrey Zakarian makes The Perfect Manhattan as they all discuss what they're "Into and Over." (Episode: KC0102H)
S01E03 Wings Two Way
The hosts decide to peek inside each other's pantries and Marcela Valladolid makes Pan Seared Pork Chops With Pineapple and Couscous. Katie Lee and Jeff Mauro brave the cold to grill Salmon and Sunny Anderson and Geoffrey Zakarian make their favorite Wing recipes. Geoffrey gives his tips on muddling while mixing this week's delicious cocktail. (Episode: KC0103H)
S01E04 Conquer and Cook
This week, Sunny Anderson shares her recipe for Creamy Chicken Succotash using frozen lima beans, and then chefs tackle foods most people avoid, like pomegranates, ginger and butternut squash. The hosts introduce their first "Personal Faves" segment where each cooks with a loved one: This week Katie Lee and her mom sample two no-bake desserts Cow Pile Cookies and Banana Pudding Pie. As everyone shares what they're "Into and Over," Geoffrey Zakarian mixes up a delicious gin cocktail.
S01E05 The Big Game
The hosts of The Kitchen are getting ready for the big game with a ton of ideas for throwing the ultimate football party. Throughout the show a football stadium out of food will be constructed while Geoffrey Zakarian makes the best game day chili, Sunny mixes a delicious pitcher of cocktails, Katie bakes the ultimate dip, Jeff constructs the perfect sandwich and you can't have a party without something sweet, so Marcela bakes a delicious sweet pie.
S01E06 Easy Fixes for Dinner
This week The Kitchen is all about easy fixes. Marcela makes chicken empanadas with pizza dough from the super market. Katie&rsquos making fritatta using leftover potatoes, deli ham, peas and pesto and Geoffrey will satisfy your sweet tooth with a decadent dark chocolate pudding. Plus, Chef Scott Conant demonstrates his easy and delicious polenta.
S01E07 Old Tools, New Ideas
The Kitchen is full of new ideas this week starting with Sunny&rsquos &ldquo1 Pan Plan&rdquo. Marcela&rsquos got &lsquoToday&rsquos Dinner, Tomorrow&rsquos Lunchbox&rsquo, and the gang all find new uses for old tools like cookie cutters and a turkey baster. Plus, Katie went to pizza school and gives a lesson in making the perfect pizza.
S01E08 The Kitchen on Ice
This week the Kitchen is on ice when special guest Brian Boitano stops by to make rigatoni with spicy chicken sausage, Jeff Mauro uses 3 ingredients from the freezer for a delicious dish and Geoffrey mixes an Icy Orange Cosmo. Plus, Sunny&rsquos cooking up one of your most searched recipes, spicy mac and cheese and Marcela&rsquos got dessert covered with an ice cream sundae bar.
S01E09 The Kitchen Helpline
This week the hosts are all about answering your questions: First they answer viewer videos and Geoffrey makes a delicious Pan Seared Chicken With Olives. Then they give advice on how to fix viewers food fails and discuss "DIY or Buy?" while making Hummus and Salsa. Cookbook author and Cooking Channel host Kelsey Nixon makes her Sloppy Janes and the hosts have fun giving household items new uses for the kitchen.
S01E10 Family Traditions
The hosts celebrate family traditions. Included: Katie updates her grandfather's stew. Also: Geoffrey's recipe for pesto-rubbed baked salmon with cucumber-and-apple salad.
S01E11 The Comeback Classic
Today on the Kitchen Sunny makes Bahamian Peas and Rice featuring bacon. The hosts share their tips for how to cook the perfect bacon and in "DIY or Buy," Marcela makes Ranch Dressing and Katie makes Guacamole. Plus, the ladies tackle the cold and do some "Sweet Grilling" as Marcela makes Grilled Pound Cake With Tequila-Soaked Pineapple. This week's "Comeback Classic" is the Iceberg Wedge Salad as the hosts share their unique recipes for this vintage favorite.
S01E12 Ultimate Meatloaf
Jeff and Geoffrey work together to prepare the ultimate meatloaf the hosts cook with tofu, eggplant and chilies and Haylie Duff makes chicken-wrapped dates and herb-mushroom crostini. Also: a grapefruit margarita to celebrate spring.
S01E13 Martha Stewart Visits the Kitchen
Martha Stewart is on the guest list Jeff shares his family recipe for blueberry pancakes Marcela makes spicy oregano burgers, then turns the leftovers into pita sandwiches. Also: nutritious desserts for kids a "Tool Takedown" segment.
S02E01 The Spring Show
Spring Pan-Sagna ideas for leftover pork chops asparagus five different ways Marc Summers from 'Rewrapped' gin fizz uses for hard boiled Easter eggs.
S02E02 Fresh New Food Ideas
Make-ahead sausage and egg muffins artichoke and shrimp tagliatelle pasta bar snacks.
S02E03 Cinco de Mayo with Bobby Flay
Churro bar and tacos with Maile Carpenter fiery shrimp fra diavolo Bobby Flay makes an appearance for a Tool Takedown flaming lime shots pinata test.
S02E04 Mothers Day Weekend
A menu for Mother's Day brunch includes a recipe from Katie for bread pudding, Jeff makes beef braciole, and Geoffrey prepares a creamy lemon tart for dessert. Also: "The Chopped Cookbook".
S02E05 Help Is on the Way
A recipe for potato salad new uses for common kitchen tools foods that get a bad rap Katie's no-bake strawberry fool five dishes that are better with an egg on top.
S02E06 Weeknight Shortcuts
Meal-planning tactics and shortcuts for easier weeknight dinners. Included: Jeff makes BBQ beef nachos Marcela turns chicken Milanese into sandwiches. Also: picnic tips for summer.
S02E07 The Grilling Show
Grilling tips are offered by the chefs. Included: Geoffrey makes a cowboy steak Katie shares pizza recipes and Sunny demonstrates how to spatchcock a whole chicken. Also: green beans four ways and a bonfire cocktail.
S02E08 Old Fashioned
Geoffrey makes charred chimichurri as an alternative to barbecue sauce and later, prepares a honey-gin cocktail. Also: a "DIY or Buy" segment on croutons and hot sauce and a new twist on the classic stuffed tomato.
S02E09 Dads Day with Rachael Ray
The hosts celebrate Father's Day w/a steak-and-eggs burrito "The Kitchen Toolbox" segment features Rachael Ray & power tools Marcela prepares a chocolate-stout cake & Geoffrey makes Negroni cocktail. Also: hot dogs & gift ideas for dad.
S02E10 The Chicken Rotisserie Show
The hosts treat their crew to fire-roasted chicken Katie Lee remakes hot dogs during a "Leftover l'over" segment and kitchen gadgets are tested. Also: Jeff Mauro prepares a "forbidden bite" for guest Wendy Williams.
S02E11 The Burger Show
The hosts focus their attention on burgers. Included: Geoffrey shares his recipe for the ultimate beef burger Roger Mooking serves up a delicious cheeseburger. Also: new ideas for sides how to make flavored ice that's fluffy like snow.
S02E12 The Corn Show
S02E13 Summer Party
Actor Daniel Radcliffe stops by to play the Build-A-Burger game tips and recipes for summer party entertaining design guru Sabrina Soto spruces up the patio a watermelon cosmo.
S03E01 So Fresh and So Green
This episode is all about the freshest fruits and vegetables of the summer season. Jeff kicks us off with a Grecian Grilled Chicken Salad. The kitchen crew shares five unexpected uses for soy sauce. Marcela conquers Jicama and cooks up delicious Flank Steak Stuffed Jicama Tacos. Plus, a salad edition of Tool Take Down helps you decide which gadgets are good for your greens & fruits.
S03E02 The Staycation Show
Jeff kicks off the staycation show with an island-inspired Jerk Chicken. The crew showcases global gadgets they've collected from their culinary travels. GZ makes luxurious, buttery, Lobster Rolls and Katie creates DIY spa treatments with ingredients from your kitchen. Sunny throws an easy DIY Korean BBQ Party and GZ caps off the staycation with a refreshing Strawberry-Ginger Daiquiri.
S03E03 The Get-Together Show
The gang has the goods to make your next party fantastic. Sunny starts with a One Pan Plan for Pork Loin. Marcela takes puff pastry to sweet and savory heights. Katie, Jeff and GZ make three simple party recipes and then pack them up to survive the ride. Design guru Sabrina Soto offers tips to pull together your get-together and GZ puts his take on the classic Margarita.
S03E04 Summer Snack Show
Katie cooks up a cool and crispy snack using the most searched summer ingredient. Marcela's Aztec Fruit Bars are the perfect snack for your road trip. Jeff grills up Angel Food Cake With Peaches and Cream. GZ, Sunny and Katie create some epic mashups, like Ramen Noodle PIzza. Geoffrey's Sparkling Peach Iced Tea is the perfect pairing for all your summer snacks.
S03E05 Cooking with Your Kids
The hosts offer up fun new ways to cook with your kids. Katie, Jeff and GZ offer up kid-friendly One Stop Snacks. Marcela makes Food Crafts &mdash fun to make and to eat. The gang reveal treats sweetened with healthy ingredients that the kids will love. Then, the hosts put their culinary word knowledge to the test.
S03E06 Tomato Time
Geoffrey starts out a day of tomato loving with the ultimate Open-Faced BLT with tomato roasted bacon and avocado. Jeff cooks up a Fried Green Tomato Parmesan sandwich for lunch. Farmer Lee Jones shares his expert tomato tips and helps Sunny make a beautiful chilled Red Summer Soup with heirloom tomatoes, watermelon and strawberries. It's the best of tomato season on this episode of The Kitchen.
S03E07 The Barbecue and Grilling Show
t's all about barbecue and grilling today on The Kitchen, starting off with incredible Dino ribs and great cuts of pork for the grill. There are new tasty twists on sides and HGTV's Kitchen Cousins stop by. Jeff shows how easy it is to smoke on the grill and GZ makes a delicious bourbon cocktail.
S03E08 The Back to School Show
The Kitchen is going back to school and Sunny has a delicious freezer fix to get you in the back to school groove. There are yummy new spins of the classic PB and J. Rewrapped host Joey Fatone stops by to throw down a sweet snack with Jeff. Marcela shows how to master the Mexican meal Chilaquiles. The gang shows some love to the lunch box with great ways to fill and pack it. GZ ends the day with a Toasted Marshmallow Milkshake.
S03E09 Quick and Easy
The Kitchen is filled with great ideas to get huge flavor in a flash! Marcela turns supermarket frozen ravioli and turns it into Chipotle Lasagna. Jeff and Katie share their tricks for adding zest to weeknight meals with their Flavor Bombs. Plus, special guest Ching-He Huang stir fries a quicker-than-take out Kung Po Chicken.
S03E10 Fresh Fall
The Kitchen is celebrating fall, using the best ingredients of the season, starting off by sipping homemade Pumpkin Spiced Lattes with Maile Carpenter from Food Network Magazine, then Katie cooks up a delicious Prosciutto-Wrapped Halibut for a fancy fall dinner. Mo Rocca helps Geoffrey make Short Rib and Spinach-Stuffed Raviolis. Then Apples are reinvented with clever recipes including a killer Apple Chip Nacho smothered in Chocolate and Peanut Butter Sauce.
The Kitchen's celebration of Oktoberfest starts with Jeff's ultimate Bratwurst sandwich and then Sunny cooks up a delicious side of Red Cabbage Kraut. The gang tests a few gadgets from Germany and beyond and then dress up classic pretzels with delicious dips that will inspire. Katie makes a Black Forest Cake and Geoffrey continues the Oktoberfest party with a German Radlermass.
S03E12 Grown-Up Comfort Food
The hosts get cozy with comfort food that's all grown-up on this episode of The Kitchen. Sunny shares incredible Apple Butter-Braised Pork Chops and the braises get even bolder when Jeff simmers up Red Wine Braised Short Ribs. Then it's mac and cheese times two with Geoffrey's Baked BLT Mac and Cheese and Katie's stovetop version with mushrooms and thyme. Then Laura Vitale whips up some authentic Italian Cannoli while she chats about her new show on Cooking Channel and more!
It's time for homecoming, and Jeff is feeding the tailgating crowd with a Texas Chili Con Carne. The hosts go back to school with some basic cooking rules and then the Supermarket Fix is on with ramen two new ways. Then the gang has surprising fixes for common recipe mishaps, then sweet and savory microwave treats for Midnight Munchies. Geoffrey puts a new spin on an old college drink and Jeff is put to the beer bottle challenge.
S04E01 Sweet Treats
In this Halloween episode of The Kitchen, the gang discusses a strange new food trend and Katie makes a delicious Pumpkin Roll Up. The Maniac Pumpkin Carvers teach a few carving basics and the hosts get even more creative with Pumpkin A-Ha. Plus, a supermarket fix with an eerie twist, the gang gets crafty with food and Jeff and Sunny transform Halloween candy. Geoffrey mixes up a spooky sangria and The Maniac Pumpkin Carvers reveal The Kitchen Pumpkin!
S04E02 Souped-Up Soups
The soup pot is simmering as the hosts cook up bowl after bowl of viewer favorites, starting with Marcela's Beef Stew. They answer viewers' soup making questions, show how to get the richest flavor in every pot and fancy up store-bought soups. After a race to see how kitchen gadgets stack up, Geoffrey makes a warm Fall Fashioned cocktail.
Today is all about what's in season during the Harvest. Geoffrey cooks up a pork loin for a Sunday supper, the gang answers viewer questions, Sunny, Katie and Marcela offer tasty ways to whip up Cauliflower and Food Network's Nancy Fuller stops by with some Slow Cooker recipes. Plus, using fall's bounty to create one-stop snacks and what the hosts are into this fall as GZ mixes up a Bourbon Apple Cider guaranteed to warm you up.
S04E04 Thanksgiving Prep
The hosts share the best make-ahead recipes and tips to get you ready for a delicious and relaxing Turkey Day Dinner. Maile Carpenter stops by with a look inside Food Network Magazine, including a peak at some of the most outrageous turkey trends. Then there's the ultimate time line to get your shopping in order and your fridge stocked, plus exciting dessert offerings and new recipes for your pumpkin fix. Plus, the hosts fess up and reveal their Thanksgiving short cuts.
S04E05 Thanksgiving Feast
The Kitchen is celebrating Thanksgiving by giving back with an episode fueled by viewer questions. The chefs have everything you need to know about cooking the perfect turkey and great turkey day staples. Give your oven a break with Sunny's delicious No-Bake Cranberry Fluff Pie. The gang shows us how to set a simple and festive table and Chopped judges Marc Murphy and Alex Guarnaschelli shed light on Share Our Strength's No Kid Hungry Campaign. It's a Thanksgiving Day feast you won't forget!
S04E06 Easy Entertaining
The Kitchen officially enters the holiday party zone with time saving tips and great recipes to get you prepared. Katie puts her Thanksgiving leftovers to good use with a delicious Turkey Gumbo. Get prepped for the party with surprising and time saving uses for your slow cooker and the hosts give the scoop on the best info and features in the new issue of Food Network Magazine. GZ and Katie visit a local coffee shop and we'll show you how to spice up your coffee at home. Plus, Marcela's Enchiladas Suiza are an easy, go-to dish for your next holiday potluck!
S04E07 Deck the Halls
The Kitchen helps bring the wow to your holiday celebrations with show-stopping recipes and clever ideas for DIY gift giving. Geoffrey's Crown Roast of Pork With Sausage and Sage Stuffing is the perfect centerpiece dish to impress your guests. There's gift giving tips wrapped up in clever packages and the hosts answer your most pressing holiday cooking questions. Jeff and Marcela team up to cook an elegant dinner featuring Clementine and Cranberry Glazed Cornish Game Hens and we've put a pro to work building a showcase Gingerbread Home -- get her decorating secrets! Finally, GZ warms to the season with his Pumpkin Flip cocktail!
S04E08 Holiday Time
The Kitchen gets festive with Sunny's delicious holiday ham, showing how to add big flavor using a few intimidating ingredients and entertaining with easy hors d'oeuvres. Get a preview of the new movie Annie with Quvenzhane Wallis and her costars, who join us for a chat about the movie and a holiday cookie-decorating extravaganza! Plus, new recipes and tips inspired by viewer posts and it's all capped off with the how-to on building a spectacular Champagne Tower!
S04E09 Healthy Fresh Start
The Kitchen is kicking off the New Year with a fresh start. The hosts are talking new food trends for 2015 with Food Network's Katherine Alford. Favorite recipes get lightened up, Jeff cooks up a delicious Veggie Lasagna and the gang shares portion control tips. Plus, powered up post workout snacks, Geoffrey creates the perfect Pavlova dessert and a refreshing cucumber cocktail and apps that will keep you healthy.
S04E10 Brunch It Up
The Kitchen gang is sharing their best brunch ideas, starting with Katie's oven-baked Dutch Baby, plus brand new ways to use pomegranate and tasty tricks for your waffle iron. Disney's Chef Stephen shares the secrets to making Eggs Benedict for a crowd. Geoffrey tops it off with a classic brunch Bellini while the hosts share what they're into this winter.
S04E11 Waste Not.
The Kitchen is full of money-saving tips: There's Sunny's Bacon Cheeseburger Casserole freezer fix, tasty ways to use up your veggies and two amazing dishes that maximize your pantry's potential. Daphne Brogdon, host of Food Network's Daphne Dishes, reinvents a leftover dessert. Plus, wait until you see how we use that last scoop at the bottom of the jar. Geoffrey's refreshing White Wine Spritzer stretches your alcohol and the gang reveals their money-saving Kitchen Confessions.
S04E12 Gearing Up for Game Day
The Kitchen crew is huddled up to get you ready for your big-game bash, starting with Jeff Mauro's Stuffed Italian Beef Stromboli. Then, get fresh party planning tips, and the slow cooker is the MVP with two dishes to wow the crowd. There are three twists on guacamole, and Chef Anne joins the crew to cook up her Killer Turkey Burgers. Geoffrey Zakarian takes us to the end zone with his 5 o'clock somewhere beer cocktail.
S04E13 Snow Day Cooking
The Kitchen is livening up your winter favorites, starting with Geoffrey Zakarian's luscious Ricotta Gnocchi. Then, the hosts test the latest kitchen gadgets, and three weeknight potato dishes get a boost. Marcela Valladolid has a new twist on fondue, and Judy Joo joins the crew with her take on Korean Fried Chicken. Plus, you'll stay toasty warm with tasty mix-ins for your cocoa.
S05E01 Sweets for Your Sweetie
It's a Valentine's Day celebration with plenty of chocolate on this episode of The Kitchen. The hosts prepare a romantic meal with Geoffrey Zakarian's Dark Chocolate Mousse, a tender filet mignon with mushroom red wine sauce from Katie Lee, and two mouthwatering side dishes from Marcela Valladolid and Jeff Mauro. The Kitchen crew gets crafty with new ideas for valentines made out of chocolate, including adorable chocolate kiss critters and edible chocolate vessels. A master chocolatier joins in on the fun with a silky-smooth dark chocolate truffle recipe and out-of-this-world flavors to spice it up! Geoffrey caps it all off with his take on a chocolate martini.
S05E02 Rise and Shine
The Kitchen helps you rise and shine with fresh new ideas for your breakfasts. Sunny Anderson shares her favorite breakfast of all time: Insta Huevos Rancheros. The hosts answer viewers' egg, pancake and make-ahead breakfast conundrums, and oats get their a-ha moment with three delicious ideas for your morning oatmeal. Geoffrey Zakarian shares his recipe for incredible homemade gravlax &mdash the ultimate topper for our bagel bar. And we're putting time back into your hectic weekday mornings with our timesaving breakfast hacks. Geoffrey goes healthy for his 5 O'clock Somewhere with a delicious kale and grape green smoothie.
S05E03 Warming Winter Meals
Settle in and get cozy because it's comfort food all day on The Kitchen. GZ starts off the show with a delicious Sunday Supper of Spaghetti and Meatballs. The gang shows us how to maximize our microwave's potential with some wow worthy tips. It's chocolate heaven with Marcela's Sweet Retreat: The Ultimate Brownie. And Sunny and Katie top it all off with their amazing Brownie Sundaes. Chef Amanda Freitag joins us with her mouthwatering patty melt. Our hosts create crazy comfort food mash ups. GZ toasts New York with his throwback cocktail and the gang tries some yummy new snacks.
S05E04 Winter Fix
Jeff Mauro cooks up a traditional family favorite, Chicken Tortellini Soup, and Food Network.com has new and tasty ways to lighten up three of your favorite dishes. Geoffrey Zakarian teaches us a kitchen basic mother sauce, while Marcela Valladolid and Katie Lee keep it healthy and delicious with their grain bowl recipes. We'll show you a few overlooked ingredients that you just might like, and Geoffrey wraps it all up with his warm Maple and Rum Toddy while the hosts get popping with fantastic ways to top popcorn.
S05E05 Special Family Gatherings
We're throwing a surprise baby shower for Marcela Valladolid on this episode of The Kitchen! We'll share our tips for hosting all kinds of special family celebrations and Marcela makes a perfect party main dish with her puff pastry-wrapped salmon. We're putting together creative new ideas for DIY hostess gifts, and Katie Lee and Sunny Anderson have two delicious and time-saving rice side dishes. The gang shares their finger food appetizer favorites and Katie creates a beautiful party-worthy Croquembouche. We toast Marcela with a virgin Cucumber Ginger Fizz and surprise her with a fun shower present!
S05E06 Top O' the Morning
Celebrate St. Patrick's Day with a twist on the classic Irish dish, corned beef and cabbage two easy meals using the pantry staple, the potato tipsy treats with a secret ingredient and Geoffrey Zakarian's must-make St. Paddy's Day cocktail. Plus, the latest tool takedown challenge and easy ideas to make lunch at the office more exciting.
S05E07 Freezer Fixes and Pantry Staples
Defrost your shrimp for Sunny Anderson's latest freezer fix, shrimp and grits. Debi Mazar and Gabriele Corcos from Cooking Channel's Extra Virgin make the perfect pantry pasta. Three recipes to make the most of a pantry staple, condensed milk and unexpected ways to make use of your kitchen scraps. What to and what not to throw out in your refrigerator, plus Geoffrey Zakarian shares his special pickleback cocktail.
S05E08 Happy Easter!
The Kitchen celebrates Easter with two classic holiday dishes: Geoffrey Zakarian's stuffed pork loin and Marcela Valladolid's leg of lamb. Pastry Chef Johnny Iuzzini shows us a new twist on the carrot cake. Plus, fun and edible food crafts for your holiday table and innovative ideas on how to use your leftover Easter eggs. Lastly, Geoffrey shares his Easter punch.
S05E09 April Favorites
Katie Lee shows us an innovative recipe using your leftover holiday ham and Sunny Anderson has a delicious "one pan plan" chicken dinner. We celebrate Passover with fried matzo brei and show you how to make some no-guilt holiday desserts. Plus, tips on how to shop for the best knife for you.
S05E10 Early Spring Entertaining
Jeff Mauro's grilling a delicious blackened hanger steak and Cooking Channel's Tiffani Thiessen shares her entertaining tips for an at-home pizza party. There's quick and easy snacks on the go, new tricks for hiding healthy ingredients in decadent desserts and tips on planting a kitchen herb garden. Plus, Geoffrey Zakarian's herb-infused cocktail.
S05E11 Spring Cooking
The hosts start off with tips on how to grill chicken breast to perfection and how to grow fresh produce from kitchen scraps. They showcase a variety of dry and wet spice rubs and renowned baker Gesine Bullock-Prado stops by to make a delicious and easy Maple Cream Pie. Plus, a tipsy sweet tea and food fire starters for spring cookouts.
S05E12 Fresh Fix-Ins
The gang has fast and easy weeknight meals using only one pan and tips for making the perfect kabob with two complementing sauces. There's two ways to bomb your grilled cheese with flavor and how bad are your kitchen do's and don'ts? Plus, a lemon-inspired cocktail.
S05E13 Spicy Favorites
The heat is on in The Kitchen with the spicy southern classic dish, hot chicken. Try three spicy ingredients in your everyday recipes and learn the difference between Tex-Mex and Mexican tacos. Chef Marc Murphy serves up a spicy skirt steak, plus delicious spicy sweets and a mouthwatering spicy margarita.
S06E01 Celebrate Mom
Celebrate Mother's Day with the easy but fancy brunch dish, baked eggs with green chilies. Make mom a last-minute gift with candy, plus a foolproof guide to making the perfect chocolate chip cookie. There's unexpected ways to use a cupcake tray to make quick dinners and two ways to use pesto. Finally, a cocktail mom will love.
S06E02 Deck Party
We're revealing our new deck and showing you how to grill the perfect steak. Create a colorful pasta salad with seasonal vegetables and learn two recipes with jarred and fresh artichokes. There's compound butter to spice up your meals and ideas for what to make with the last scoop in the jar. Plus, a gin punch.
S06E03 Memorial Day Bash
For your first summer barbecue, there's a great new recipe for a killer burger and barbecue ribs. Discover some unique fries with sweet and savory dips. There are timesaving tricks for food prep and actor David Burtka shares the secrets for great homemade ice cream sandwiches. Plus, poolside snacks and a classic Long Island Ice Tea.
S06E04 Backyard Cookout
Fire up the grill for a delicious Alabama White Sauce Chicken recipe and then see how to doctor up store-bought barbecue sauce. Geoffrey Zakarian shows how to grill a lobster and Katie Lee has a colorful quinoa side salad. Plus, tips to set up the perfect barbecue buffet, grill trends, answers to your most common grill questions, and a Tequila Sunrise.
S06E05 Must-Have Meals
Geoffrey Zakarian kicks off the show with a braised chicken with caramelized lemons, dates and pine nuts. Then, recipes using the pita and celebrate summer with a strawberry shortcake. Dr. Travis Stork shows us how to cure common summer ailments with food. Plus, three ingredients you have to try, tipsy treats, and a strawberry smash cocktail.
S06E06 Recipes for Success
The day starts with a no-fail technique for juicy grilled pork chops and pineapple salsa, then learn how to use seasonal fruits and vegetables in a grilled summer salad. Cookbook author and blogger Shauna Sever serves up a Honeyed Yogurt Cheesecake. The hosts offer up easy substitutions when you're missing an ingredient and find out just how bad your kitchen habits are. Plus, a unique way to blend a Strawberry Daiquiri.
S06E07 Father's Day Feast
Celebrate dad with smoked Italian Sausage Hoagies, and a Flank Steak Fajita with Chimichurri and Drunken Peppers. There are simple suggestions on how to take pretzels and chips to the next level, and how to make a homemade banana split ice cream cake. Plus, a special dad edition of Tool Takedown, kitchen-themed Father's Day gifts and toast dad with a classic Whiskey Sour.
S06E08 Summer Celebration
The Kitchen's throwing a summer party, starting with a Grilled Butterflied Chicken with Macaroni Salad. Bobby and Jamie Deen stop by with a Molasses Marinated London Broil and Grilled Summer Salad. Plus, three dips your guests will love, planning the perfect party, ideas for edible crafts, and a cool cocktail for a crowd &mdash Watermelon Margarita.
S06E09 A Taste of Summer
Kick off summer with a Diablo Stuffed Burger, plus two takes on potato salad. Kathie Lee Gifford stops by to make Peach and Rhubarb Crostata. There are simple recipes using ingredients in your pantry and learn how to spruce up your supermarket flower bouquet. Enjoy the Perfect Pina Cocktail and The Kitchen's beach bag must-haves.
S06E10 Summer Staples
Marcela Valladolid is back, cooking Steamed Clams with Chorizo and Tequila. Then, put old kitchen tools to use in new clever ways and take condiments up a notch with a flavor bomb. Southern at Heart host Damaris Phillips shows us how to make a Buffalo Chicken Pasta Salad. Plus, new and interesting uses for pineapple, a new spin on summer s'mores, and enjoy a Rum Rickie.
S06E11 Summer Seafood
Geoffrey Zakarian's Paella will impress family and friends. There's two summer salad recipes, new ideas on dressing different lettuces, and a guide to grilling fish. Nate Berkus brings a pop-up party for those unexpected guests. Then, the hosts share how they're keeping cool this summer and enjoy a Royal Blush cocktail.
S06E12 Pool Party
Learn how to make an easy El Pastor-style pork tenderloin. Then, food hacks are put to the test, and two delicious tomato summer side dishes. Actress Melissa Gilbert shares her fried chicken recipe and the Food Network Star finalists compete for the best poolside snack. Plus, tips for your next pool party and a summer twist on a Bloody Mary.
S06E13 Kid-Friendly Recipes
The day starts with Chicken and Avocado Sliders, then tips on keeping your cool when cooking with kids, and new takes on ice cream sundaes. Restaurateur and author John Besh and his son make an easy school-night dinner. Plus, throwing a camping party for kids, a cocktail for parents to enjoy once the little ones go to bed, and hangover cures.
S07E01 The Kitchen Reveal
The Kitchen set is revealed with its new fall colors, and Marcela Valladolid makes a seasonal vegetable lasagna. Then, slow cooker hacks, Geoffrey Zakarian demonstrates a classic vinaigrette, and Katie Lee makes her classic summer crab cakes. The hosts offer foolproof cocktail party tips, and actress Erin Cummings from the Astronaut Wives Club stops by for a classic cocktail.
S07E02 Farewell to Summer
The Kitchen kicks off a Labor Day barbecue with wings two ways. The hosts have easy solutions to common barbecue dilemmas and offer up recipes including Geoffrey Zakarian's No Cream-Creamed Corn, Marcela Valladolid's Grilled Corn and Poblano Salad, and Sunny Anderson's grilled Jumbo Shrimp with a 1-2-3 Glaze. Plus, desserts you can cook on the grill, using pickle brine to punch up flavor, and cool off with a Frozen Raspberry and Vodka Lemonade.
S07E03 Back to School Menu
It's back to school on The Kitchen, and Geoffrey Zakarian has a quick school night pasta dinner: Aglio e Olio. Learn how to make easy back-to-school snacks with cereal, quick on-the-go breakfasts, and Sunny Anderson's English Muffin Pizzas. Then, new ways to organize for the school year using common household items, and celebrate with an Appletini.
S07E04 Fast Fixes
Jeff Mauro makes an easy 15-minute weeknight dinner of Cold Noodle Salmon salad, and the hosts show time-saving food preparation hacks. Then, two complete meals cooked on sheet trays: Sunny Anderson's Rosemary and Thyme Chicken with Carrots and Potatoes, and Geoffrey Zakarian's One Sheet Tri-Tip Salad. Marcela Vallodolid shares her easy carnitas recipe and Food Network's Valerie Bertinelli stops by to make her Easy Chocolate Sauce, while Geoffrey prepares the perfect Gin and Tonic.
S07E05 First Taste of Fall
The day kicks off with a Chicken Chipotle Mac and Cheese, and BIRD Bakery's Elizabeth Chambers stops by to make mini cupcakes. Plus, easy substitutes when you're in a pinch, and a look at which bar gadgets will save you time. Then, celebrate fall's bounty with delicious recipes using Brussels sprouts and acorn squash, and toast the season with Fall Floats.
S07E06 Tackle Your Tailgate
Get ready for the game with Katie Lee's Grilled Buffalo Chicken Pizza. The hosts have great tips on how to plan and pack everything perfectly for your next tailgating party. Plus, three dips that are easy to transport to the stadium and NASCAR driver Danica Patrick makes her favorite tailgate recipe, Cheddar Grilled Cheese. Geoffrey Zakarian mixes a Black Velvet Bear Cocktail and the hosts share their favorite tailgate gadgets.
S07E07 Autumn Essentials
It's all about the flavors of fall, starting with Jeff Mauro's United States of Meatloaf, and continuing with two winter squash recipes: Marcela Valladolid's Spaghetti Tossed with Butternut Squash and Katie Lee's Roasted Spaghetti Squash with Curried Shallot Butter. Geoffrey Zakarian shows how to make the popular French dish, Moules Frites, and the hosts have style and organization tips for a next-level tailgate party. The afternoon comes to a close with Geoffrey's Blood and Sand cocktail and a lesson in whiskey 101.
S07E08 Living for Fall
Geoffrey Zakarian shows us how to make Roasted Chicken, and Food Network's Katherine Alford stops by to share the trends for fall. The hosts share their favorite kitchen hacks, and there are two takes on uses for crescent roll dough: Katie Lee's Broccoli Pepperoni Pinwheels and Jeff Mauro's Monkey Bread. Marcela Valladolid shares her Apple Crisp recipe, and learn how to make a fall wreath sure to be the talk of the neighborhood. Plus, flavorful ways to pump up pumpkin seeds and Geoffrey makes a seasonal Mulled Cider.
S07E09 Scary Good Recipes
It's a Halloween party in The Kitchen, starting with Sunny Anderson's Beefy Butternut Squash Chili and see two ways to jazz up supermarket apple cider donuts. Jeff Mauro makes a monstrous MacSagna, and the hosts have the perfect crafts and tips for your Halloween party. Plus, Geoffrey Zakarian has a Jack in the Pumpkin cocktail and the hosts take a terrifying touch test.
S07E10 Flavors of Fall
The Kitchen is getting spicy with Marcela Valladolid's classic Mexican Chili Rellenos, and chef and restauranteur Ming Tsai demonstrates fall-flavored Fried Wontons with Dipping Sauce. Then, learn how to prepare two comforting fall soups, and Jeff Mauro teaches actress Raven-Symone how to make Cavatelli and Vodka Sauce. Plus, holiday baking gadgets are tested and Geoffery Zakarian toasts to fall with a Vanilla-Scented Pear and Bourbon Spritz.
S07E11 Comforting Classics
Geoffrey Zakarian kicks things off with a decadent Truffled Mushroom and Cheesy Mac and Cheese, and Sunny Anderson and Jeff Mauro show two new twists on Banana Bread. Then, find out just how bad some of your everyday habits really are and learn three sweet slow cooker hacks. Food Network's Amanda Freitag stops by to make a comforting classic Pork on Pork and Nancy Fuller joins for Geoffrey's Hot Buttered Rum cocktail.
S07E12 Turkey Day Timeline
The Thanksgiving turkey timeline is back with new tips to help you prepare for and enjoy Thanksgiving Day. Martha Stewart stops by to make a quick and easy appetizer of Stuffed Mushrooms, and Marcela Valladolid creates a mouthwatering Mexican Chocolate Pecan Pie. See Katie Lee's trip to a cranberry bog during its harvest and her recipe for Cranberry Sweet Potatoes, then get decorating tips for the Thanksgiving table and ideas for last-minute hostess gifts. After the big meal, enjoy Geoffrey Zakarian's Toronto cocktail!
S07E13 Tribute to Turkey
With less than a week to Thanksgiving, it's all about turkey, starting with Katie Lee's Ranch Turkey. Then, two time-saving turkeys: Jeff Mauro's Turkey in Pieces and Sunny Anderson's Deep-Fried Turkey. Restauranteur Lidia Bastianich makes a classic Chestnut Stuffing, and the hosts determine which holiday cooking equipment is worth the money. Plus, turkey-themed food crafts that will wow a crowd and Geoffrey Zakarian's Espresso Martini!
S08E01 Deck Your Halls with Delicious
The Kitchen is decking the halls for the holidays, starting with Jeff Mauro's affordable and impressive Porcini-Rubbed Roast Beef and two potato sides &mdash perfect for a holiday party! Actress Regina King stops by to help make Marcela Valladolid's Cheesecake with Pomegranate Sauce, and see how to switch up traditional party mix. Plus, DIY holiday wreaths made with household items, fresh design ideas for holiday parties, and Geoffrey's crowd-pleasing Cranberry Lemonade Punch cocktail.
S08E02 Cookie Swap Party!
The Kitchen is throwing a cookie swap party, and even Santa and his reindeer are stopping by! See Katie Lee's Chocolate Peppermint Whoopie Pies, Sunny Anderson's Mini Sugar Cookie Tarts, and Jeff Mauro's Cookie Truffles. Food Network's Duff Goldman demonstrates how to make gingerbread cookies like a pro, Geoffrey Zakarian shows how to make a party-pleasing Eggnog Cocktail, and learn how to package holiday cookies and create memorable holiday treats.
S08E03 Seasons Eatings
Emeril Lagasse stops by to make a holiday Rack of Lamb with Apple Mint Puree, then take holiday parties up a notch with Katie Lee's Christmas Tree Cheese Ball and Marcela Valladolid's Snowman Cheese Ball. Plus, two ways to serve ham for the holidays, the quickest tricks to create a classic Yule Log Cake, and new tips on how to decorate a store-bought gingerbread house. Geoffrey Zakarian warms everyone up with Peppermint Hot Chocolate while carolers amp up the holiday spirit!
S08E04 Winter Favorites
The Kitchen is kicking off winter with Sunny Anderson's slow cooker Beef Stew and two new ways to enjoy oatmeal: Katie Lee's Oatmeal Latte and Geoffrey Zakarian's Savory Oatmeal Risotto with Mushroom and Mint. The Today Show's Natalie Morales stops by to make her Chocolate Winter Flan, and the Kitchen Helpline is open to help solve winter cooking mistakes. Plus, learn how to make the most of leftover holiday sweets and warm up with Geoffrey's Black Russian cocktail!
S08E05 Delicious and Nutritious
Start the New Year healthy with Katie Lee's Turkey Bolognese with Veggie Noodles and Jeff Mauro's Beet Burger with Citrus Caper Aioli. Then, find out about some lesser-known healthy ingredients, how much you can eat for a healthy 100-calorie snack, and how to prepare some intimidating healthy foods. Plus, Vegan Chef Chloe Coscarelli makes Chocolate Cupcakes with a secret ingredient, Geoffrey Zakarian whips up a Carrot Ginger Sparkler, and the hosts taste-test the latest water trends.
S08E06 Bringing Breakfast Back
The Kitchen is bringing breakfast back with Geoffrey Zakarian's Mimosa Sunset cocktail and delicious Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread, plus two recipes that will help add protein to your breakfast. Food Network's Anne Burrell stops by to make Crepes with Mascarpone and Chocolate with a Cherry Compote. Plus, the hosts decode egg cartons, demonstrate quick and easy hacks using a waffle iron and share coffee tricks that will upgrade your morning joe.
S08E07 Savor the Savings
Learn what foods you can freeze and save and which you should use now, how to save money in the kitchen with an economical Pork Osso Bucco, and how to make two easy weeknight dinners from Katie Lee and Marcela Valladolid using affordable chicken thighs. Chef Kardea Brown stops by to make Curry Coconut Chickpea Soup, and Geoffrey Zakarian shares the best mix-ins to enhance inexpensive liquor. Plus, demystifying grocery store offers to tell if they actually save you money.
First, it's food stuffed with flavor in Food Network's most-searched recipe, Marcela Valladolid's Picadillo Stuffed Peppers. Then, which popular "stuffed" tools are worth it and two recipes for easy weeknight meals: Geoffrey Zakarian's Goat Cheese and Herb Stuffed Chicken Breast and Sunny Anderson's Ham and Cheese Stuffed Chicken Breast. Food blogger Nicole Friday makes Apple, Pear and Walnut Stuffed French Toast, the Kitchen Helpline is stuffed with questions and answers, and Geoffrey makes a Bloody Mary with a stuffed garnish.
S08E09 Football Feast
Celebrate the big game with a super hero, three ways: Sunny Anderson's Seattle Dog, Jeff Mauro's Eggplant Hero and Katie Lee's Buffalo Chicken Hoagie. Then, a party-planning playbook that won't disappoint guests, and how to create simple handheld snacks, like Jeff's Bourbon Brown Sugar Stuffed Sweet Potato Skins. Grill Master Adrian Davila brings his Pulled Pork all the way from Texas, and we take a look back at the best and funniest Kitchen moments in celebration of the 100th episode!
S08E10 Winter Escape
Escape the cold weather with Sunny Anderson's Pork Kebobs and Baked Pineapple Rice and Marcela Valladolid's Upside-Down Mango Cake. Then, the Kitchen Helpline answers viewer questions to help brighten up winter cooking routines and makeup mogul Bobbi Brown shows how to pamper yourself using pantry items. Take a sweet retreat with Jeff Mauro's Scorpion Bowl cocktail, and Caribbean chef Julius Jackson joins to make his Coconut Shrimp and Mango Sauce.
S08E11 Chock Full of Chocolate
It's a chocolate lovers' delight with Marcela Valladolid's Decadent Chocolate Devil's Food Cake and new ways to make delicious treats with chocolate bars. Then, how to use instant pudding to make Jeff Mauro's Creme Brulee and Katie Lee's Chocolate Cherry Pudding Pops. Cooking Channel's Rev Run and his wife, Justine, join for Cocoa-Rubbed Strip Steak for Two, and Sunny Anderson whips up a Chocolate Whiskey Martini. Plus, three innovative ways to create edible flower bouquets, and Food Network's Katherine Alford shares the latest chocolate trends.
S08E12 Award Season Party
To celebrate Award Season, Chef Wolfgang Puck shares the most popular after party dish and Jeff Mauro makes a show-stopping Surf and Turf Rib Eye Crostini with Gorgonzola Mousse. Learn new ways to make your appetizers red carpet-ready and throw a party fit for the stars, plus sweet and savory recipes using popcorn. Food Network Magazine's Maile Carpenter previews the latest issue and Katie Lee makes award-winning Strawberry Chocolate Mini Trifles. Then, Geoffrey Zakarian's wife makes a party-perfect cocktail and winners of this year's Golden Spatula Awards are announced!
S08E13 Southern Comforts
Katie Lee takes us home to West Virginia, making the ultimate comfort food &mdash her Fried Chicken. Learn the dos and don'ts for deep frying and Southern-style tricks to save time and effort in the kitchen. Sunny Anderson makes a comforting side of Easy Baked Sweet Corn and Katie whips up a Sweet Tea Cocktail. Lazarus Lynch from the digital series 'Son of a Southern Chef' stops by to make a crowd-pleasing 'Bama Chocolate Mousse, and the hosts give their verdict on fried, decadent foods.
S09E01 Restaurant Favorites
Learn how easy it is to make your favorite restaurant food, including Stuffed Crust Cast Iron Pizza with Smoked Mozzarella and Crispy Fish Tacos. Cooking Channel's Judy Joo stops by to make Pork Belly Cheesesteak, then find out restaurant secrets that will make your food taste better. Plus, the Kitchen Helpline is open to answer viewer questions about take-out favorites, Jeff Mauro learns some bartending tricks from a bartender with flair, and Geoffrey Zakarian shows how to make a beer-garita.
S09E02 Pi(e) Day
The Kitchen is celebrating Pi Day by making sweet and savory pies, including Katie Lee's classic Chicken Pot Pie, Sunny Anderson's Breakfast Pie Mashup, Jeff Mauro's Lolli-Pies, and Marcela Valladolid's Lemon Meringue with a twist. Plus, we're helping viewers who sent in their pie fails, showing the latest pie trends, and testing pie tools. To top it all off, Geoffrey Zakarian mixes up a deliciously sweet Apple Pie Shooter!
S09E03 Spring Spread
The Kitchen is celebrating Easter with Jeff Mauro's Sausage and Spinach Bone-In Pork Loin and an adorable bunny cake. Then, learn egg-cellent ways to decorate Easter eggs and how to make easy DIY spring wreaths to decorate your door. Cooking Channel's Debi Mazar and Gabriele Corcos join to make a Spring Risotto, and Geoffrey Zakarian celebrates the season with his Spring Fling cocktail.
S09E04 Our Tastiest Makeovers
The Kitchen's favorite recipes get a makeover for spring, starting with Marcela Valladolid's Kale and Potato Enchiladas. Then, tricks to make your food look as good as it tastes and simple tips to organize your kitchen. Learn two five-ingredient dinner ideas with Sunny Anderson's Easy Chicken Parmesan and Jeff Mauro's Easy Spinach Quiche. Plus, fashion designer Isaac Mizrahi helps Katie Lee make her Cauliflower Alfredo and Geoffrey Zakarian makes a Rum and Smoke.
S09E05 Italian Classics
Jeff Mauro shares his family's Sunday Gravy recipe, then learn how to use leftover Italian ingredients in new ways and how to make fun crafts using empty wine bottles. Spice up antipasto with Geoffrey Zakarian's Parmigianino Monkey Bread with Soppressata and Olives and Jeff's Salami Cups with Whipped Honey Ricotta and Fresh Figs. Iron Chef Alex Guarnaschelli stops by to make Olive Oil Cake, and Geoffrey shows how to make classic Italian Limoncello.
S09E06 Steakhouse Favorites
Geoffrey Zakarian shows how to make the perfect Herb-Roasted Beef Rib Eye with Roasted Shallots, while Katie Lee whips up a Wedge Salad with a twist and Marcela Valladolid makes a Classic Tableside Caesar Salad. Plus, restaurateur Josh Capon demonstrates two potato sides and Jeff Mauro makes Mini Onion Blossoms. Then, three classic steak sauces, the Kitchen Helpline answers viewer steakhouse questions and Geoffrey makes a Classic Dirty Martini.
S09E07 Secrets Show
Take everyday recipes to the next level with Katie Lee's Barbecue Potato Chip-Crusted Salmon and Jeff Mauro's Pickle-Brined Pork Chops with Sweet and Spicy Peppers. Restaurant secrets are revealed to help make your food taste better, then it's a showdown between Geoffrey Zakarian's Cherries Jubilee French Toast and Marcela Valladolid's Cafe de la Olla French Toast. Plus, cookbook author Candice Kumai shares some hidden healthy ingredients in desserts while making truffles with dates and Geoffrey makes a Balsamic Boulevardier cocktail.
S09E08 Our Cheesiest Show Ever
It's the cheesiest show ever and Sunny Anderson kicks it off with her "Dime Piece" 10 Cheese Mac and Cheese. Jeff Mauro's Cheeseboard Grilled Cheese and Katie Lee's Pizza Grilled Cheese take the sandwich to a whole new level, and Food Network's Justin Warner builds a nacho volcano. Then, tips and tricks on using cheese in everyday meals and how to create the perfect cheese platter. To top it all off, there's Geoffrey Zakarian's Mouse Trap cocktail and a cheese pull challenge!
S09E09 Spicy Eats and Sweets
The Kitchen is celebrating Cinco de Mayo with Marcela Valladolid's Flambeed Tostados, Geoffrey Zakarian's Mango Picante Margarita, and cookbook author Samantha Seneviratne's Crunchy Peanut Pepper Cookies. Then, learn simple ways to spice up condiments and festive tips for a Cinco de Mayo party. Plus, the Kitchen hosts test just how hot your hot sauce is and reveal new twists on the classic buffalo flavor with hummus, potatoes and meatballs.
S09E10 Love You a Brunch, Mom
Celebrate Mother's Day with Katie Lee's Asparagus and Spinach Frittata, Marcela Valladolid's Mini Club Sandwiches with Chipotle Mayo and Jeff Mauro's Baked Roast Beef and Provolone Sliders. TV host Brooke Burke-Charvet helps with DIY frames to display mom's favorite photos, then actress Bridget Moynahan makes Single-Serve Berry Cobblers. Plus, how to throw a Piece of Cake Tea Party for mom's special day and Geoffrey Zakarian toasts moms everywhere with a Mamarosita.
S09E11 Easy Breezy
The Kitchen's serving up easy breezy recipes including Marcela Valladolid's Lemon Herb Grilled Chicken, chef Stuart O'Keeffe's Package Parceled Cod, and simple two-ingredient desserts. Plus, learn about seasonal greens and dressing pairings, then quick and easy side salads like Katie Lee's Roasted Carrots and Red Leaf Salad with Buttermilk Herb Dressing and Geoffrey Zakarian's Dandelion Green Salad with Warm Bacon and Shallot Vinaigrette. To top it all off, Geoffrey makes a Rumbarb Cocktail.
It's time to celebrate America's favorite pastime with Jeff Mauro's Sonoran-Style Hot Dog and Geoffrey Zakarian's Spicy Kielbasa Dog with Stout Onions. Katie Lee makes Crab Hush Puppies, then former MLB player Sean Casey shares the best stadium food and helps Sunny Anderson with Spicy Buttermilk Fried Chicken and Waffles. Learn which tools make fruit salad prep easier and new ways to set up a picnic like a pro. Plus, Mikey Cole from Mikey Likes It Ice Cream stops by with a special flavor and Geoffrey makes a Chocolate Kiss Cocktail.
S09E13 Up Your Grill Game
The Kitchen kicks off grilling season with Sunny Anderson's Double-Decker Blackened Grilled Chicken and Accordion Sweet Potatoes. Learn all the components for a Perfect Pasta Salad and new ideas for setting up an outdoor entertaining space. Marcella Valladolid raises the bar for dessert with her Toasted Coconut Mango Bars, then it's a burger showdown between Katie Lee and Jeff Mauro. Plus, author Lee Schrager stops by with a grilled breakfast pizza and Geoffrey Zakarian whips up a Smokin' Lemon Cocktail.
S10E01 Make the Most of Your Summer Bounty
The Kitchen starts off summer with Marcela Valladolid's Grilled Pork Tenderloin with an Apricot Serrano Salsa, then Katie Lee shows how to make recipes from leftovers with her Pork Tenderloin Quesadillas. Learn how to keep produce fresh all summer long and how to better your backyard with DIY tips and tricks. Plus, author and nutritionist Joy Bauer joins the fun with her healthy Mint Chocolate Chip Ice Cream, food and lifestyle expert Chadwick Boyd makes Radish and Snap Pea Bites with Brown Butter Rosemary Drizzle, and Geoffrey Zakarian whips up a Pina Perfected cocktail.
S10E02 From Dish to Shining Dish
The Kitchen goes on a road trip across the United States with a Fried Clam Roll from Geoffrey Zakarian, a heartland flavor-packed Midwestern Potato Salad from Jeff Mauro, and burgers inspired by their home state ingredients from Sunny Anderson, Katie Lee and Marcela Valladolid. Plus, a showcase of unique flavors of barbecue sauce from state to state, and barbecue champion and pit master Melissa Cookston reveals her secret to award-winning sauce for ribs. Then, actress KK Glick joins for a toast to the 49th state with Geoffrey's Burnt Alaska milkshake.
S10E03 Celebrating Dad
The Kitchen kicks off Father's Day with a special barbershop quartet performance from Qua-Train and Jeff Mauro shows how to make his ultimate Shooter Sandwich. Learn how to use materials from around the house to make easy DIY gifts for dad and how to make a father's day cake and edible bouquets that he'll love. Things start poppin' in the kitchen with Marcela Valladolid's Bacon-Wrapped Jalapeno Poppers and Katie Lee's Picante Peppers, then the ladies surprise Geoffrey Zakarian and Jeff by each making their own special cocktail.
S10E04 Pump Up Your Summer Party
The Kitchen takes summer parties to the next level with amazing entertaining tips and winning recipes, including Sunny Anderson's Classic Barbecue Chicken and three easy sundae sauces for the best Fourth of July dessert bar. Katherine Alford of Food Network Kitchens joins to answer all of your summer party questions, and chef and restaurateur Melba Wilson throws the ultimate summer party with a crab boil. Plus, Geoffrey Zakarian does a Mojito Makeover and we mashup two favorite games into the ultimate crowd-pleaser -- backyard water slide bowling!
S10E05 Stove-Free Summer
The Kitchen is cooling down summer by teaching ways to cook stove-free, like Katie Lee's Asian Chicken Noodle Salad, Geoffrey Zakarian's Slow Cooker Mussels with Creamy Wheat Beer and German Mustard and Jeff Mauro's Slow Cooker Thai Mussels. Chef Monti Carlo joins to make a mouthwatering Coconut Mug while Geoffrey makes a Mojito and Microwave Asparagus. Plus, learn if you can extend the life of salad essentials and whether they are freezer-safe, find out how to turn your back patio into an outdoor kitchen, and make a splash with Sunny Anderson's water balloon game!
S10E06 Summer Cookout
The hosts of The Kitchen are hosting a summer cookout, featuring Katie Lee's Salmon Burger with Kale Slaw and Jeff Mauro's classic summer side dish, Creamy Greek Orzo Salad with Crispy Chickpeas. Chuck Wagon grill master Kent Rollins shows how to make his "Hot Damn Peaches," then Marcela Valladolid makes her White Peach Sangria. Plus, testing foods to see if they are grill-worthy, sweet and savory toppings for grilled donuts, and fun decor tips to take your cookout to the next level!
S10E07 Summer Games
The Kitchen is celebrating the summer games with Jeff Mauro's Brazilian Hot Dog, Sunny Anderson's Easy BK Currywurst and Katie Lee's Banh Mi-Inspired Hot Dog. Chef and Internet host Raiza Costa makes a unique Roasted Strawberry and Cream Milkshake, then learn how to make a winning burger with Marcela Valladolid's Mexican Shrimp Burger and Jeff's Threaded Flank Steak and Bacon Kebob. Plus, four secrets for a winning summer potato salad, patriotic ways to present appetizers, and fun games to play at a summer party.
S10E08 Chill Out
The Kitchen hosts are chillin' out in the summer heat with Marcela Valladolid's Cilantro Pesto Pasta Salad, Jeff Mauro's Sweet Corn Summer Gazpacho and Katie Lee's Chilled 'Beet' the Heat Soup. Learn new ways to elevate your iced coffee, four ways to keep cool at your next summer cookout, and products to help you beat the heat. Plus, Sunny Anderson makes her Magical No Bake S'more and Katie shares her Frozen Blueberry Daiquiri.
S10E09 Wrapped and Rolled
The Kitchen is making all things wrapped and rolled, starting with Geoffrey Zakarian's Prosciutto-Wrapped Chicken Breast. The Kitchen Helpline is open to answer your questions on how to wrap foods in bacon, a burrito and spring rolls, then learn how to master the art of gift wrapping. Jeff Mauro shows how to make his Horizontal Chicken Shawarma Wrap, cookbook author Nikki Dinki stops by to make Zucchini Taco Wraps, and Geoffrey whips up an "Engaged But Cantaloupe" cocktail. Plus, The Kitchen's very own rap sensation "Herb and Spice" is back with their best song yet!
S10E10 Kitchen Academy
The Kitchen Academy is back in session with Sunny Anderson's easy as 1-2-3 Pizza, banana bread recipes from Marcela Valladolid and Katie Lee, and tips on how to make kids' lunch box foods into crafts. Then, Geoffrey Zakarian teaches Jungle Book star Neel Sethi how to make Burrata Ravioli with Fresh Tomato Sauce, Parmigianino and Basil and Food Network's Justin Warner stops by with easy food science projects for your kids. Finally, comedian Carey Reilly shares "Lunch Box Cocktail" ideas using foods your children bring home from school.
S10E11 High Five
The Kitchen is making delicious dishes with only five ingredients, starting with Marcela Valladolid's mess-free Mexican Shrimp and Mediterranean Salmon Foil Packs. Plus, see how to use kitchen staples in five new ways and learn how to set the table with five styling tips from Katie Lee. Weeknight meals are made easier with Sunny Anderson's Five-Ingredient Spice Sausage Carbonara and her Quickest Sausage Gumbo Ever. Cooking Channel's Haylie Duff stops by to make an Open-Face Baguette with Baked Brie and Port-Soaked Cherries. Finally, Geoffrey Zakarian makes his Ipaloma and find out which new beer trends are worth trying.
S10E12 Summer Bucket List
The Kitchen celebrates Labor Day with Katie's Grilled Paella. We'll show you fun tips and tricks to save summer foods and souvenirs all winter long. Jeff's Crispy Crunch Pig Candy Sriracha Baked Beans are the perfect Labor Day barbecue side dish. Secret Eats host Adam Richman shows us a twist on a flank steak with his Matambrito a la Pizza. We'll show you how to throw a Piece of Cake Labor Day Party with expert party planner Mary Giuliani. GZ gives us a last sip of summer with his Kickin Bucket cocktail, and we make a splash with The Kitchen's bucket dunker.
S10E13 Recipe Free Show
The Kitchen goes recipe free, starting with Jeff Mauro's Spaghetti and Meatballs By Heart and Geoffrey Zakarian's Recipe Free Asian Pot Pie. Then Katie Lee shows how to remember easy ratios for any Fruit Crisp, while Marcela Valladolid teaches at Bloom School with bouquet and centerpiece basics. Plus, learn three easy, classic salad dressings you can use for any salad, get Geoffrey's Red Wine Spritzer without a recipe and watch viewer recipe reviews.
S11E01 Pantry Raid
The Kitchen gang is making simple recipes with must-have pantry items, starting with Geoffrey Zakarian's Sheet Tray Chicken Stir Fry and then Sheet Tray Chicken with Basil and Pecorino Romano. Then, The Kitchen Helpline is open, answering pantry questions from viewers. Learn how to take pantry items and transform them into sensational appetizers. And canned tuna fish gets star treatment in Katie Lee's Tuna Fish Meatballs with Spaghetti and Marcela Valladolid's Chilled Tuna Stuffed Chile. Blogger and author Jocelyn Delk Adams elevates box cake mix to make her decadent Original Gooey Gooey Cake and GZ makes a toast with his Rob Roy.
S11E02 Autumn Eats
The Kitchen kicks off the fall season with Sunny Anderson's Cornbread Stuffed and Fried Pork Chops, then cozies up with a recipe for homemade pumpkin spice latte mix. Nutritionist and author Joy Bauer reveals all the food trends for fall, and decorating pumpkins gets much easier with some no-carve pumpkin hacks. Plus, apples get the star treatment with Marcela Valladolid's Apple Slab Pie, a Dutch Apple Pie cocktail from Geoffrey Zakarian and a slow cooker caramel apple bar.
S11E03 Tailgating 2.0
Katie Lee kicks off tailgate season with her slow cooker Buffalo Chicken Chili, while Sunny Anderson's Cheese and Charcuterie Football has fans cheering for more. Alton Brown joins the fun with a tailgating challenge for The Kitchen gang. Then author Daina Falk makes a touchdown with Beer Snow Cones and a twist on the classic Arnold Palmer. Plus, get boozy hacks for game day and get ready for the first ever Snackadium.
S11E04 Weeknite Warrior
Make a whole week's worth of dinners with five easy recipes from The Kitchen gang, plus get easy tips to simplify prep and make mealtime easier. Jeff Mauro's Pasta Al Forno with Chicken Sausage and Rapini kicks things off, then everybody collaborates for a "Shop It, Don't Chop It" Stir-Fry with store-bought ingredients. Geoffrey Zakarian's Cheat Sheet Fajitas minimize dishes and maximize flavor, then slow cooker star Robin Chapman shares her Golden Chicken Pasta recipe. Marcela Valladolid, Jeff Mauro and Sunny Anderson upgrade frozen pizza, Geoffrey whips up a mocktail for the whole family and Jeff shares Walking S'Mauros, an easy Friday night dessert.
S11E05 Fall Into Brunch!
Celebrate fall by using autumn flavors in brunch foods! Marcela Valladolid makes a decadent Pumpkin French Toast Casserole that's perfect for feeding a crowd and then The Kitchen gang competes in a breakfast edition of Tool Takedown. Katie Lee assembles an amazing tray of Breakfast Nachos with a base of waffles, right before Food Network Star winner Tregaye Fraser drops by to share her savory Bacon Breakfast Cupcakes. Katie turns favorite fall desserts into three breakfast smoothies and Geoffrey Zakarian ends with a Fall Mimosa.
S11E06 Halloween Tricks and Treats
The Kitchen celebrates Halloween with Jeff Mauro's eerie White Pumpkin Pizza, hosts a cakewalk with Spooky Pumpkin Patch Cake as the prize and makes food party crafts that are frightfully delicious. Then Geoffrey Zakarian makes his Candy Corn Float and the gang creates last minute DIY food costumes. Food Network Star Kids winner Amber Kelley tops off the party by sharing her sweet Candy Fondue.
S11E07 Warm Up for the Season
The Kitchen warms up for the holiday season with Katie Lee's Butternut Squash and Sausage Lasagna. Then harvest savory-sweet apple recipes with Jeff Mauro's Sausage and Sage Apple-Stuffed Apples and Sunny Anderson's Peanut Butter and Jelly Stuffed Apples. Chef Franco Noriega puts a new spin on a classic protein with his Peruvian Chicken and Geoffrey Zakarian makes a Pear Bourbon cocktail. Plus, get holiday-ready with tips on prepping a baking pantry, seasonal ideas for the home and innovative hostess gifts.
The Kitchen hosts a star-studded Thanksgiving with Food Network's Nancy Fuller and Valerie Bertinelli. Geoffrey Zakarian makes his Lemon and Herb Roasted Turkey, Nancy shares her creamy Root Vegetable One-Dish side, and everyone adds their favorite ingredient to the Ultimate Mac and Cheese. Valerie covers dessert and drinks with her Pumpkin Pie with homemade whipped cream and Berry Kir Royale. To ensure the big meal goes off without a hitch, The Kitchen Helpline is open for Turkey Day questions, and guests show how to plate turkey.
S11E09 Ultimate Guide to Sides
The Kitchen whips up everyone's favorite Thanksgiving side dishes and shares tips for making enough room in the oven for them all. Sunny Anderson heats things up with her Cheesy Bacon Cornbread Dressing, and Marcela Valladolid makes an Herb Roasted Acorn Squash that is sure to be a star on any table. Try two new twists on mashed potatoes with Katie Lee's French Onion Potatoes and Geoffrey Zakarian's Pomme Duchess. For dessert, Jeff Mauro serves up a treat with his No Bake Pumpkin Ice Cream Pie. A special guest joins the gang as they toast the holiday with Geoffrey's Butternut Squash Sidecar.
S11E10 Holiday Cocktail Party
The Kitchen is ringing in the holiday season with Jeff Mauro's Merry Mauro cocktail, a festive meatball bar and new DIY Christmas tree decor tricks. Then Geoffrey Zakarian turns store-bought brie into a party-ready appetizer, while baking extraordinaire Elise Strachan joins the gang to make her Christmas Tree Surprise Cake and fragrant place cards that guests will love. Plus, get great ideas from the gift-giving guide for food lovers and learn how to turn favorite cocktails into party mixes.
S11E11 Merry and Bright Ideas
The Kitchen is merry and bright this holiday season with Katie Lee's Prime Rib and Sunny Anderson's Sage Potatoes. Marcela Valladolid shows how to set a holiday table that sparkles, and Jeff Mauro makes his seasonal Orange Cranberry Wreath Cake. Then it's time to Pass the Cheese and Cracker House before Geoffrey Zakarian makes a Flame of Love cocktail. Plus the gang gets some party etiquette advice from manners expert Thomas Farley.
S11E12 Winter Lodge
There's a winter chill in the air! To keep things warm and toasty, Jeff Mauro brings the heat with his Hot Tub Chicken, while Marcela Valladolid and Sunny Anderson make two delicious fondue recipes. Geoffrey Zakarian makes a batch of French Onion Soup, and Katie Lee prepares Hot Chocolate Bread Pudding that's perfect for dessert next to the fire. The hosts show how to store winter necessities, and they toast to the season with a shot-ski!
S11E13 Champagne Brunch
The Kitchen is ringing in the New Year with a Champagne brunch featuring Marcela Valladolid's Mushroom Sausage Strata and Katie Lee's Sparkling Parfait. Cookbook author Jenny Rosenstrach stops by to celebrate with New Year's Pancakes. Jeff Mauro and Sunny Anderson create a toast bar that's perfect for a lazy brunch, and they all celebrate a fresh start to the year with Geoffrey Zakarian's Resolution Resolved cocktail.
S12E01 Fix up Your Favorites
Start off the New Year healthy with help from The Kitchen, as Jeff Mauro shares his recipe for a lightened-up Stuffed Mushroom Lasagna and Katie Lee makes her delicious Cauliflower Fried Rice. Learn about the new healthy trends that are sweeping the nation, including a new vegetable toast. Then, the Pass the Burrito Bowl is jam-packed with healthy and delicious ingredients before the gang finishes with a guilt-free Superfood Milkshake.
S12E02 Like a Chef
Learn how to make classic dishes like a chef! Geoffrey Zakarian kicks off the show with his Coq Au Vin, then Jeff Mauro whips up a decadent tiramisu and the hosts show how to master the perfect poach. Special guest Chef Scott Conant shares the secret to the perfect gnocchi and the Kitchen Helpline is open and answering questions on how to master your kitchen like a chef. Finally, Geoffrey demonstrates how to make the perfect cocktail garnish.
S12E03 Bang for Your Buck
The Kitchen is giving tips on how to get the most bang for your buck, starting with Sunny Anderson's Meatloaf Al Pastor. Learn how to make the most of your produce with the gang's quick stem-to-peel recipes, plus how to up-cycle and transform everyday household items. Jeff Mauro makes a delicious slow cooker corned beef that Katie Lee and Geoffrey Zakarian stretch into breakfast and lunch, then restaurateur Spike Mendelsohn stops by to mix up a Jug Black Sangria.
S12E04 Big Game Day
It's game time at The Kitchen as the hosts share big ideas for a big game party, kicking off with an epic sub sandwich made three ways. Learn how to decorate with nothing more than a roll of tape, plus secrets for an Ultimate Burger Bar from the Feltner Brothers. Katie Lee shares her Sizzling Chili Cheese Skillet Dip, then fashion icon and food lover Olivia Culpo joins the fun and shares her creamy Buffalo Chicken Stuffed French Bread and a refreshing cocktail recipe for a Michelada.
S12E05 Order Up!
The Kitchen is revealing the secrets to making favorite restaurant food at home, starting off with Geoffrey Zakarian's tips for a delicious Shrimp Scampi. The Kitchen Helpline is open to crack the code on your favorite restaurant dishes, then restaurant masters Deuki Hong and the Dos Toros Brothers stop by to share their recipes for Slow Cooker Korean Short Ribs and Steak Quesadillas. Plus, classic restaurant dessert with Pass the Molten Lava Cake and three ways to finish the meal with restaurant-quality coffee at home.
S12E06 Chocolate Overload
The Kitchen kicks off its annual chocolate show with Katie Lee's decadent Chocolate-Covered Strawberry Tart. Brownie 101 will give you the ultimate guide to making your favorite type of brownies, then the gang passes the Brownie Bombe and chocolatier Valerie Gordon stops by to make her delicious Pot De Creme. The hosts try or deny some surprising chocolate pairings, and the Kitchen Helpline is open for all your chocolate dilemmas!
S12E07 Game Night
Get ready for game night with Sunny Anderson's Nunya Business Pizza Pasta Pie, then the gang is upping apps with tasty new ways to add some flavor to your favorite appetizers. Katie Lee makes her hit Jackpot game night dip, then special guest Marcus Samuelsson heats up the kitchen with his Wild Wild Wings. Plus, the gang gives new ways to decorate for game night and plays a new game called Food Flip.
S12E08 Most-Searched Comforting Classics
Cozy up with The Kitchen as we serve your favorite comfort food dishes! Geoffrey Zakarian makes savory Short Ribs, then Jeff Mauro has two twists on Chicken Pot Pie. Get the verdict on just how bad your kitchen habits are, then the hosts are passing the Buffalo Mac and Cheese. Katie Lee shares her Italian Style Meatloaf, and Keavy Landreth and Allison Kave from the bar Butter and Scotch stop by to show the perfect way to pair a cocktail with dessert.
S12E09 Winter Weeknight Warrior
Become a weeknight warrior and conquer a week of meals with help from The Kitchen! Jeff Mauro shares his one-pan plan with a Pierogi Reuben Skillet Dish, while Sunny Anderson shares her Honey Chipotle Bean Burritos and Katie Lee makes a time-saving Lasagna Soup. Then, learn the best way to buy pre-prepped ingredients to save time and money for a Spicy Chicken Stir Fry and finish the week with some easy dessert ideas and two-ingredient cocktails.
S12E10 Easy Does It
The Kitchen is sharing tips and tricks to save time in the kitchen, starting with Geoffrey Zakarian's simple Salmon Stir Fry Cheat Sheet. Then, the hosts test kitchen tools to see if they really save you time, and chef Jordan Andino stops by to share his easy, flavor-packed Chicken Adobo Tacos. Plus, Sunny Anderson's One Pan Pasta with 1-2-3 Alfredo Sauce, Katie Lee's Chocolate Peanut Butter Banana Bread using boxed cake mix, and Jeff Mauro's Banana Bread Biscotti.
S12E11 Spring Pantry
The Kitchen is doing a pantry makeover just in time for spring! Sunny Anderson turns microwavable rice into Chicken Fried Rice Casserole, Katie Lee makes an easy Berry Crisp Dump Cake, and author Hilaria Baldwin stops by to make a delicious grain bowl and teach some kitchen yoga moves. Plus, the hosts upcycle cans into can creations and make predictions on new pantry ingredients that will be popular this spring. Then, Jeff Mauro makes an easy pantry bar snack and Geoffrey Zakarian uses ingredients from the pantry to make a Party in My Pantry cocktail.
S12E12 Cheese, Please!
The Kitchen celebrates cheese with Jeff Mauro's Ultimate Cheese Enchiladas and Sunny Anderson's Cheesy Cornbread Muffins with Jalapeno Glaze. David Burtka stops by to make a Four Cheese Pizza and the Kitchen Helpline is open for all of your cheesiest questions. The hosts play Try or Deny with some new cheese products, then grilled cheese is taken to the next level for an incredible Grilled Cheese Pull contest.
S12E13 Bottomless Breakfast
Katie Lee kicks off the show with breakfast for dinner Mac and Cheese, and Jeff Mauro whips up a decadent German Chocolate French Toast Cake for dessert. Then, on-the-go breakfast hacks to make your morning routine easier and answers to all your egg-related questions. Plus, Egg Shop chef Nick Korbee joins to make Green Eggs and Ham and the gang offers a new take on the classic Mimosa cocktail.
S13E01 Spring Feast
Spring has sprung in The Kitchen, and Marcela Valladolid celebrates by making a Savory Spring Roasted Rack of Lamb. Learn new and natural techniques for decorating Easter eggs and making food-inspired bouquets. It's time to Pass the Carrot Cake Trifle made with store-bought cake mix, and Chef James Briscione stops by to make a Spring Vegetable Salad. Geoffrey Zakarian toasts the season with a refreshing Rhubarb Lemonade.
S13E02 Spring Chicken
The Kitchen is perfecting poultry for spring, starting with Katie Lee's Roast Chicken with a twist and the kickoff of the Rotisserie Club with Jeff Mauro's Pulled Chicken Sandwich. Chef and restaurateur John Seymour stops by to grill Honey Garlic Chicken Thighs. The Kitchen Helpline answers frequently asked chicken questions, and Geoffrey Zakarian serves up a Mint Julep.
S13E03 Hit Re-Fresh
The Kitchen is welcoming spring with fresh ingredients, starting with Geoffrey Zakarian's juicy Pork Chops with Spring Vegetables, Marcela Valladolid's Apple Peel Snacks and Jeff Mauro's Veggie Top Pesto. French fries get two new twists with Sunny Anderson's Matchstick Fries with Mint and Katie Lee's Parmesan Green Beans Fries, and Marcela makes Churro Cupcakes. Geoffrey shakes up a cocktail in honor of DIY Network's Vanilla Ice, who stops by to share kitchen makeover tips and give an impromptu performance with The Kitchen's own rap duo, Herb and Spice.
S13E04 What's Hot Right Now
The Kitchen is celebrating spice with Jeff Mauro's Risotto Scampi Fra Diavlo and Sunny Anderson's Easy Sunset Park Noodle Bowl. Chef and restaurateur Michael Psilakis heats up the kitchen with his Spicy Chicken Tacos. The hosts share spicy food predictions from around the world, answer fiery questions from The Kitchen Helpline and spice up favorite fruits while sipping on Geoffrey Zakarian's Caliente Colada.
S13E05 Celebrate Good Times
The Kitchen is celebrating good times, and Katie Lee kicks off the party with Surf and Turf Skewers. Then the hosts share their summer food trend forecast, Food Network Star winner Tregaye Fraser stops by with two easy chicken recipes that are perfect for entertaining, Sunny Anderson makes a dessert pizza and Geoffrey Zakarian stirs up Key Lime Pie Punch. Event planner Marcy Blum shares the latest party trends and Marcela Valladolid makes a DIY Photo Booth.
S13E06 Toast to Mom
The Kitchen is celebrating Mother's Day, starting with Geoffrey Zakarian's Chamomile French Toast and Katie Lee's Mini Broccoli Quiches. Then Bloom School is in session with three new floral arrangements for mom, the gang plays Pass the Chicken Salad using rotisserie chicken and actress Susan Lucci stops by for a Mother's Day tea party.
S13E07 Fresh New Flavors
The Kitchen is exploring new flavors, starting with Sunny Anderson's Bruschetta Burger and Katie Lee's Barbecue Salmon Cobb Salad. Creating fresh, seasonal dishes is easy with a Field Guide to Greens and new ways to use leftover lemons. Marcela Valladolid starts the Kitchen's herb garden, and Chef Angie Mar shares her tips for grilling rib-eye steaks. Geoffrey Zakarian serves up a Green Bloody Mary.
S13E08 Get Your Grill On
The Kitchen heads outdoors as the hosts get their grill ready for spring and put some grilling gadgets to the test in a Tool Takedown. Jeff Mauro makes a mouth-watering Grilled Braciole, and Marcela Valladolid makes Grilled Cole Slaw. Pit master Shannon Ambrosio takes over the grill with his Grilled Jerk Chicken, and Geoffrey Zakarian shakes up a Smoking Margarita.
S13E09 Serve Up Some Summer
The Kitchen welcomes the flavors of summer, starting with Katie Lee's Grilled Shrimp Fajitas and Marcela Valladolid's Cheesy Corn Skillet Dip. Head outside for the verdict on some of the worst BBQ habits, and learn new ways to keep an outdoor party cool using ice. Chef Ryan Scott stops by to make a Chocolate Brownie Pie, and Good Housekeeping's Jane Francisco serves up her version of a Moscow Mule.
S13E10 Summer Sides
The Kitchen is serving up summer sides! Sunny Anderson turns dinner favorite steak and potatoes into an Easy T-Bone Steak N' Potato Salad, and the hosts dress up delicious side dishes with Designer Dressings. Jeff Mauro Builds a Better Pasta Salad using rotisserie chicken, and side dish questions are answered on the Kitchen Helpline. Singer Jessie James Decker stops by to make fresh Summer Couscous Salad. The ladies of The Kitchen share a new way to add flavor to cocktails with Sorbet Cubes.
S13E11 Throw a Party for Your Pop
The Kitchen kicks off Father's Day celebrations with a stack of Marcela Valladolid's Sausage and Bacon Pancakes and a lesson in building a golf course cake with a store-bought cake. Sunny Anderson's Maui Luau Burger is a surefire hit for cookouts, and Willie Geist, father of two and host of Sunday TODAY with Willie Geist, stops by to make a delicious Grilled Pizza with Katie Lee. The hosts share new ideas to replace traditional Father's Day gifts and toast with Dad-inspired cocktails.
S13E12 All Deck'd Out
The Kitchen hits the deck for outdoor entertaining, starting with Geoffrey Zakarian's Sausage Grinder with Peppers and Onions. Katie Lee serves an Italian-inspired Seafood Pasta, while Marcela Valladolid's Grilled Caesar Salad is her twist on a classic. A game of Spend or Skimp shows how to best spend on an outdoor party, and the gang shares gardening tips worthy of a Green Thumbs Up. Then it's time for cocktails and dessert with Katie's Pina Colada Poke Cake and Geoffrey's Pineapple Breeze cocktail.
S13E13 Patriotic Party
The Kitchen's Patriotic Party kicks off with Jeff Mauro's GYOB ("Grind Your Own Beef") Short Rib Burger with Dijoli and new ways to Flavor Bomb condiments. Katie Lee and Sunny Anderson take hot dogs to the next level, and lifestyle blogger Rachel Hollis joins the party with her Red, White, and Blue Pretzel Salad. The hosts also share No-Fail Party Prep ideas and a DIY Confetti Cannon to make the 4th of July truly great!
S14E01 Grillin' and Chillin'
The Kitchen is grillin' and chillin' for summer. Marcela Valladolid kicks off a triple-threat meal with her Grilled Adobo Rubbed Chicken, and then Jeff Mauro and Geoffrey Zakarian use the leftovers to make a Jalapeno Popper Melt and Chicken Nicoise Salad. Jeff and Sunny Anderson show how to infuse fruit with cocktail flavors, and Scott Clifton, star of The Bold and the Beautiful, stops by to help Sunny make her Nunya Business Fruity Clafouti. Chill out while grilling out with creative ways to stay cool in the summer heat, and learn how to make a DIY gin and tonic bar.
S14E02 Burger Bliss
It's an all-burger bash on The Kitchen as the hosts share their secrets and recipes for building better burgers. Geoffrey Zakarian makes his Iron Chef Burger, and Marcela Valladolid serves up a Tuna Burger with Chipotle Slaw. Jeff Mauro puts a flavorful spin on a Chicken Burger, and Food Network Star Aaron McCargo Jr. stops by with his Locked and Loaded Chorizo Burger. Katie Lee blends up a Blueberry Pie Milkshake to wash it all down.
S14E03 Down Home Cooking
The Kitchen is embracing down home country cooking, starting with Katie Lee's Low Country Seafood Boil and Geoffrey Zakarian's Summer Succotash. The hosts make easy DIY hostess gifts with Southern flair and learn new tricks from old tools. The Pioneer Woman's Ree Drummond stops by to make her Blueberry Cobbler, and Geoffrey mixes up a Southern Peach Julep while the gang jams with The Flying Fingers jug band!
S14E04 Perfect Plate of Summer
Summer foods are in the spotlight as The Kitchen creates a perfect plate of summer favorites. Sunny Anderson makes her London Broil with Tomato and Fennel, and Katie Lee serves up Bacon and Ranch Potato Salad. The gang shares three new toppings for grilled corn and plays Pass the Perfect Strawberry Shortcake. The Kitchen Helpline answers summer cookout questions, and Geoffrey Zakarian cools things off with Frozen Vanilla Lemonade.
S14E05 Poolside Party
The Kitchen is throwing a pool party with everyone's summer favorites. Katie Lee and Marcela Valladolid share new ideas for hot dog toppings, while Jeff Mauro serves up a fresh BBQ Chicken Slaw. Blogger Sharzad Kiadeh stops by with her recipe for Edible Cookie Dough Pops, and the hosts share great ways to use watermelon. After a round of Try or Deny new summer food trends, Geoffrey Zakarian serves a Watermelon Shandy around The Kitchen's Kiddie Pool Fountain.
S14E06 Kids' Eats
The Kitchen is celebrating kids, starting with Sunny Anderson's kid-friendly Easy Cheesy Bacon Salisbury Steak and a snack attack with special guest and Geoffrey Zakarian's wife, Margaret Zakarian. Marcela Valladolid and Jeff Mauro take tater tots to the next level, and then they pass the Ice Cream Lasagna. Later, the hosts play around with two of the hottest kids' crafts, and they join the mermaid trend and make Candy-Quariums and a Mermaid Lemonade Refresher.
S14E07 Summer Sendoff
Geoffrey Zakarian starts off with his Grilled Lobster and Shrimp Tacos, then Marcela Valladolid and Jeff Mauro show different ways to make summer favorites last all year round. Sunny Anderson and Katie Lee make two fresh summer salsas, and actress and food blogger Sasha Pieterse joins in on the fun with her Peach Filo Bites. Later, the gang demonstrates how to preserve herbs and tries out the summer's trendiest beers.
S14E08 Hot New Tricks
The Kitchen shares the hottest new tips and tricks for summer cooking with Jeff Mauro's BBQ Beer Can Burger and Katie Lee's Gnocchi Pesto Pasta Salad. Chef Ronnie Woo makes his No-Bake S'mores Ice Cream Pie and then it's time for a Tool Takedown. Plus, learn fresh new ways to use up summer zucchini and get three twists on frozen cocktails.
S14E09 Fast and Flavorful
Fall into autumn with The Kitchen's fast and flavorful recipes. Marcela Valladolid's Mexican Chorizo Meatloaf is her twist on one of Food Network's most searched-for dishes. Food Network Star winner Tregaye Fraser shares an easy Andouille Sausage and Rice Pot, and Katie Lee cooks up a Chicken Souvlaki Cheat Sheet. The hosts also learn three new ways to add flair to their cocktails with Flavor Bomb Ice Cubes.
S14E10 Quick and Easy Fall Favorites
Get a taste of all the flavors of fall with The Kitchen's quick and easy meals. Katie Lee whips up Weeknight Chicken Chili, and Jeff Mauro throws together his Seasonal Fall Stir Fry. Geoffrey Zakarian satisfies comfort food cravings with Cheesy Chicken Pasta with Broccoli and Bacon. A trending fall flavor combination comes together in Caramel Apple Flavor Bomb Pie, and the hosts sip on this season's new favorite cocktail, the Pear Bubbly.
S14E11 Master Your Menu
The Kitchen shares recipes that can turn anyone into a Weeknight Warrior, starting with Geoffrey Zakarian's Sloppy Joes and Katie Lee's Hot and Crispy Fish Sandwich. The hosts find out how to throw together a Greek Chicken Skillet with supermarket shortcuts, and Chef Jet Tila stops by to make an easy Asian Beef with Broccoli dish. Jeff Mauro serves up a White Pizza, and Marcela Valladolid makes a Mexican Cola Float to top off the week.
S14E12 Party in the Parking Lot
It's tailgating season and The Kitchen is celebrating with Jeff Mauro's Greek Bread pizza and Katie Lee's Jerk Chicken Nachos. Then get tips and gadget recommendations that will turn any fan into a tailgating master. Marcela Valladolid and Sunny Anderson share two new hot dog recipes and Iron Chef Showdown's Jaymee Sire joins in the fun to make Skip N' Go Jelly Shots with the gang.
S14E13 Fall Brunch Strikes Back
Grab a mimosa and get ready to enjoy another fall brunch show packed with recipes like Sunny Anderson's Funky Monkey Bread Pudding. Jeff Mauro and Katie Lee share recipes for Pancake Tacos -- or Pacos. In Tool Takedown: Brunch Edition, the gang adds fun new flavors to amp up oatmeal. Chef Meny Vaknin serves up his Mediterranean Eggs and Geoffrey Zakarian warms things up with Apple Cider Brunch Punch.
S15E01 Spooky Surprises
The Kitchen is serving up some tricks and even better treats for Halloween with Jeff Mauro's Monster Mac and Cheese and Katie Lee's Butternut Squash Soup. Learn fun and easy ways to make Frightening Food Crafts, and then it's time to Pass the Cauldron Cake. The Piece of Cake Halloween party is packed with great ideas for everything from decor to dessert, and Geoffrey Zakarian serves up a Shirley Temple of Doom that's perfect for trick-or-treaters both young and old.
S15E02 Feast of Fall Flavor
The Kitchen is getting into the autumn spirit with a feast full of fall flavors. Katie Lee whips up comforting Creamy Chicken and Dumplings, and the hosts share their a-maize-ing DIY decor ideas for the holiday table. Food Network's Aarti Sequeira spices things up with a Roasted Root Jumble, and Sunny Anderson fires up the slow cooker for her Easy Slow Cooker Sauerbraten. Jeff Mauro and a special sous chef, actress Geneva Carr, round out the feast on a sweet note with a Mauro Apple Crumb Cake. Finally, everyone nibbles on Sweet and Savory Pumpkin Seeds as they sip nutty Squirrel's Stash Cocktails.
S15E03 Our Best Fall Finds
The Kitchen is sharing a love for autumn with new and creative recipes like Sunny Anderson's secret ingredient Red Eye Beef Stew and Geoffrey Zakarian's Thai Fried Riced Cauliflower. Get fresh for fall with great ways to cook with squash, including Katie Lee's Toad in a Hole and Jeff Mauro's "Squacho" cheese sauce. Cookbook author Raquel Pelzel stops by to serve up her Sheet Pan Mac and Cheese, and the hosts share fun pumpkin decor ideas that leave everyone saying, "Oh my gourd!" Geoffrey wraps up the party with a pear cocktail with a peppery twist.
S15E04 Just Desserts
The Kitchen is satisfying every sweet tooth with a show full of holiday desserts, starting with Geoffrey Zakarian's Quick Caramelized Apple Tart. Find out what tools are must-haves for the best baked goods, and turn a classic dessert into a molten masterpiece with the Molten Bananas Foster Cake. The hosts create an ice cream sundae bar inspired by popular holiday pies, and baker Gesine Bullock-Prado stops by to make a Sweet Potato Cheesecake and help identify the problems behind some common dessert fails. Geoffrey wraps up a sweet day with a Cranberry Sweetheart Tart cocktail.
S15E05 Friendsgiving Feast
S15E06 Turkey Day Tricks
S15E07 Full House for the Holidays
S15E08 A Festive Family Feast
S15E09 Jolly Good Holiday
S15E10 Brunch Resolutions
The Kitchen kicks off the New Year with resolutions for brunch. Geoffrey Zakarian starts off with one of Spain's most popular dishes, a Brunch Tortilla, and Katie Lee cooks up the crowd-pleasing mashup Pizza Waffle Sticks with Ranch Dip. Expert baker and host of "Baked in Vermont" Gesine Prado brings festive Lemon Blues Muffins with a Crumble Topping and Chef Patrick Connolly shares his recipe for Banana French Toast. Then hosts predict the biggest food trends of 2018 and round out brunch with a Spiked Coffee Punch.
S15E11 Hearty and Healthy
The Kitchen is making flavorful and veggie-packed recipes! Jeff Mauro shares his Chicken Pot Pie with Butternut Squash Gravy and Katie Lee adds her Chicken Alfredo Spaghetti Squash Boats to the menu. The hosts have the verdict on some of your most questionable health habits and talk healthy swaps for favorite foods in a round of "If You Like This, Try This." Geoffrey Zakarian serves up a new twist on a classic with Sweet Potato Pizza Crust. Sunny Anderson shares her recipe for Maple Almond Butter Brownies that pair perfectly with Geoffrey Zakarian's Oat Milk Latte.
S15E12 Flavors That Whisk You Away
The gang takes a tropical trip and Katie Lee begins with her Slow Cooker Hawaiian Pulled Pork, then Jeff Mauro serves up a crispy Hash Brown Crusted Halibut and Chef Tino Feliciano stops by with a Puerto Rican-style Cilantro Citrus Roasted Chicken. The hosts share a Flavor Guide to Citrus with recipes for Geoffrey Zakarian's Citrus Avocado Salad and Sunny Anderson's Grapefruit Coconut Cooler. Then they put a tropical twist on favorite foods with Jeff's Pineapple Upside-Down Pancakes and Sunny's Guava Grilled Cheese. Plus the gang shares outdoor grilling tips along with Geoffrey's Tropical Heat Wave Punch.
S15E13 Dining on A Dime
The Kitchen hosts are sharing tips for money-saving meals and dollar-stretching deals, starting with Sunny Anderson's Meat N' Potatoes Bundt Loaf. Then they'll break down your shopping cart and determine the best place to buy common grocery items. Food blogger and cookbook author Robyn Stone shares a freezer-friendly recipe, her Weeknight Beef and Bean Casserole with Cornbread Topping. Geoffrey Zakarian whips up his Pantry Pasta with ingredients you already have on hand. The hosts share decorating ideas using items from the dollar store and top it off with a money-saving cocktail, an Orange Bourbon Iced Tea.
S16E01 Game Day Grub
The Kitchen is gearing up for Sunday's big game with Food Network's Eddie Jackson. Jeff Mauro kicks things off with BBQ Pork Slow-Cooker Chili, and Eddie and Katie Lee share two new ideas for wrapped appetizers -- a Cubano in a Blanket and a Meatball Parm in a Blanket. Eddie tackles a game day favorite, Molasses Gochujang Chicken Wings, and Sunny Anderson gives the play-by-play on her Meaty Cheesy Slider Casserole. The hosts share their best tips for the ultimate game day dips and take it to the end zone with a party cup keg cooler and Geoffrey Zakarian's Super Shandy.
S16E02 Diner Favorites
Order up! The Kitchen is serving favorite diner recipes with a side of fries -- Sunny Anderson's Disco Fries, that is! Jeff Mauro makes a classic Patty Melt and shares his secret for creamy coleslaw, and Geoffrey Zakarian whips up the Perfect Lemon Meringue Pie. Learn short-order cook tricks for crispy meatloaf, easy hollandaise sauce and Katie Lee's hash browns in a diner edition of Kitchen Helpline. Finally, Sunny makes everyone feel like kids again with her Peanut Butter and Jelly Milkshake.
S16E03 Sweet Surprises
Love is in the air in The Kitchen with Valentine's Day food, crafts and sweet surprises. Katie Lee makes a trendy Hidden Heart Cake, and then the gang creates food-inspired Valentines for sweethearts of all ages. Jeff Mauro's Snack Mix Brownies and Sunny Anderson's Sour Cream Swirl Brownies use mix-ins to put a new twist on the favorite dessert, and everyone pitches in to create a Box of Chocolates Cake. Geoffrey Zakarian serves Pasta Pomodoro as a dinner for two, and comedian and author Mamrie Hart stops by to join in on the fun with her French Kiss 75 cocktail and a serving idea for nachos.
S16E04 Snowed In
The Kitchen is snowed in, so it's the perfect time to cook up a storm, starting with Sunny Anderson's triple-decker E.A.B.L.T. Geoffrey Zakarian warms things up with a hearty Sweet Potato and Corn Chowder, and Jeff Mauro and Katie Lee whip up sweet desserts in mugs. Jeff raids the freezer to make Crispy Cajun Popcorn Shrimp and Cheesy Grits. The hosts get creative with delicious snow-inspired crafts, and in honor of the Winter Olympics, figure skater Sasha Cohen stops by for Geoffrey's Gold Medal Hot Tequila Toddy and a Winter Warm-Up game.
S16E05 A Hug on a Plate
The Kitchen is serving up comforting family favorites, like Geoffrey Zakarian's Beef Stroganoff and Katie Lee's Vegetable Manicotti. Jeff Mauro puts his spin on a takeout favorite with his General Tso's Crispy Chicken Sandwich. Ree Drummond helps announce the winner of the 48th Pillsbury Bake-Off Contest, who demonstrates her winning recipe. Finally, the hosts share their worst comfort food confessions while sipping a Toffee Pudding "Cidecar" mixed by Geoffrey.
S16E06 13 x 9 and Feelin' Fine
The Kitchen is sharing great recipes to warm up winter nights, like Sunny Anderson's Beef Wellington Casserole and Geoffrey Zakarian's Baked Sweet Potato and Carrot Gratin. Classics get a twist in Jeff Mauro's Lemon Chicken and Orzo Casserole and Katie Lee's Spicy Thai Red Curry Chicken Casserole, and Valerie Bertinelli joins the gang to make her Strawberry Lemon Love Cake. Learn tips for freezer organization and get kitchen renovation ideas in a special Kitchen Helpline from the Food Network Fantasy Kitchen with Chef Scott Conant and designer Shea McGee. Katie takes over cocktail duties and shares her Mudslide Jelly Shot Casserole.
S16E07 Family Night In
The Kitchen is spending a night in, and the menu is full of family favorites. Jeff Mauro kicks things off with a crispy Detroit-Style Pepperoni Pizza, and everyone shares simple snack ideas with only one, two or three ingredients. Cookbook author Siri Daly joins the fun with a tray of her Greek Nachos, and Katie Lee serves up a bite-sized treat, Ice Cream Sundae Bon Bons. The hosts open the Kitchen Helpline with Scott Conant from the Food Network Fantasy Kitchen, tackling questions about cooking family-friendly sides, and Geoffrey Zakarian tops off the evening with two twists on a Shirley Temple: a Dirty Shirley cocktail and a Don't Call It Shirley mocktail.
S16E08 Weeknight Wonders
The Kitchen is sharing shortcuts to stress-free weeknight meals, starting with Katie Lee's One Pot Beef Bourguignon. Jeff Mauro makes a quick and easy Eggplant Parm Cheat Sheet, and Geoffrey Zakarian serves up a showstopping Savory Galette. Cookbook author Elizabeth Heiskell wows with her one-dish dessert, Chocolate Cobbler with Cherry Ice Cream. Food Network Fantasy Kitchen's Scott Conant joins the hosts as they return to culinary basics to answer some frequently asked Kitchen Helpline questions, and then Geoffrey makes a cocktail that will last all week, a big-batch Boulevardier.
S16E09 Fresh Festive Feast
The Kitchen is getting fresh and festive for spring, starting with Sunny Anderson's Grilled Lamb Chops with a "No-Cook" Orange Chutney and Katie Lee's perfect pairing, Roasted Carrots with Honey and Mint. Cookbook author Lidia Bastianich helps celebrate the season with Orecchiette with Asparagus and Peas. The hosts pass the Garden Cake and then open up the Kitchen Helpline with Food Network Fantasy Kitchen's Scott Conant to share spruced-up spring appetizer tips. Finally, it's time to toast to springtime with Geoffrey Zakarian's Tickled Pink Gimlet and a Blooming Easter Basket.
S16E10 A Whole Lotta Pasta
The Kitchen's plates are piled high with pasta, starting with Geoffrey Zakarian's Cacio e Pepe and Jeff Mauro's Spinach, Walnut and Golden Raisin Pesto Pasta. Comedian Kevin Fredericks helps Sunny Anderson make Kevin's Grandma Mac and Cheese, and Chef Christian Petroni stops by to serve his special Spaghetti with Clams. The best new healthy pastas pair perfectly with Katie Lee's Quick Amatriciana Sauce, and Sunny shares a playful German dessert -- Spaghettieis -- that looks like spaghetti but is really an ice cream sundae!
S16E11 Have the Best Birthday
It's time to blow out the candles and make a wish for The Kitchen's birthday show! Katie Lee makes a special birthday meal, Porterhouse Steak with Herb Fries. Geoffrey Zakarian's Shrimp Bruschetta and Sunny Anderson's Mini Pita Pizzas are fun finger foods for any occasion. Baker Melissa Ben-Ishay creates birthday magic with a Tie-Dye Birthday Cake, and the hosts throw a Piece of Cake Party featuring Geoffrey's Sorbet Punch and Katie's DIY Donut Wall. Finally, Geoffrey shows off a new way to hand out prizes for a birthday bash with his Punch Box.
S16E12 Let's Do Lunch
The Kitchen is sharing some delicious new ideas for lunch, and Jeff Mauro kicks things off with Mauro's Muffuletta. Then nutritionist Joy Bauer stops by with healthy swaps for a Chicken Salad with Caesar Dressing. Katie Lee cooks up a quick and easy Black Bean and Kale Soup, and Geoffrey Zakarian freshens things up with a Greek Salad. Sunny Anderson builds a Lemon Teriyaki Chicken and Rice Bowl with special sous chefs, actors Laura Wright and Wes Ramsey, and Fruit Infused Cold Brew Tea is a refreshing end to the meal.
S16E13 Cook Smart
The Kitchen is serving up dishes with maximum flavor and minimum effort, starting with Katie Lee's Smothered Pork Chops and Jeff Mauro's Pomegranate Glazed Salmon. Sunny Anderson makes Lemon and Cheese Peas using only five ingredients, and the hosts open the Kitchen Helpline to answer some questions. Iron Chef Alex Guarnaschelli makes her Roasted Potato Salad, and Geoffrey Zakarian wraps things up on a sweet note with Three Ingredient No-Churn Ice Cream.
S17E01 Fiesta in a Flash
The Kitchen is gearing up for a food-filled fiesta with Sunny Anderson's Sizzlin' Chicken Fajitas and Katie Lee's Easy Chorizo and Potato Enchiladas with a Five Ingredient Sauce. Jeff Mauro proves he's a guacamole master with two new topping ideas -- Spicy Shrimp and Strawberry Mango Salsa. Geoffrey Zakarian makes a heartwarming bowl of Tortilla Soup, and Chef Jordan Andino stops by to make a Crunchy Taco Wrap. Katie Lee wraps things up with a giant Mexican-Inspired Hot Fudge Sundae.
S17E02 Garden of Eatin
The Kitchen becomes a Garden of Eatin', and Jeff Mauro serves up Peruvian Spatchcock Chicken with Creamy Cilantro Sauce paired with Sunny Anderson's perfect side salad, Spicy Spinach Panzanella.Geoffrey Zakarian mixes things up with a Grilled Ratatouille Flatbread, and Katie Lee teams up with cookbook author Kathy Freston to make Pasta with Mushrooms, Walnuts, Asparagus and Apples. Geoffrey adds sweetness with his Strawberry Rhubarb Buckle, and Jeff uses fresh herbs to make a Berry Basil Salad with Rhubarb Syrup. Finally, the hosts kick-start this season's herb garden with an Indoor Self-Watering Planter.
S17E03 For the Love of Mom
The Kitchen is serving up a Mother's Day lunch that starts with Geoffrey Zakarian's Salmon En Papillote with Tapenade. TV host and cookbook author Debbie Matenopoulos stops by to make an Orzo Salad, and the hosts share edible do-it-yourself snack gifts to treat moms. Daphne Oz joins the celebration and whips up aFrittata with Spinach, Olives and Chicken Sausage, and Jeff Mauro sweetens the deal with a Lemon Poppy Seed Bundt Cake with Strawberry Glaze. The hosts go beyond the basic Mother's Day flowers and chocolates with a Framed Silk Flower Gift and Rose Water Truffles.
S17E04 Get Out and Cook
It's time for fresh air and fresh flavors with Jeff Mauro's Grilled Spinach and Artichoke Stuffed Chicken and Sunny Anderson's Migas Verde. Geoffrey Zakarian shares a recipe for Grilled Asparagus that uses only five ingredients. Katie Lee has a hack for a perfect Meaty Grilled Pizza, and Jeff puts a "spin" on Summer Salad with Melon and Spinach. Finally, the hosts create S'mores Pudding, an outdoor favorite with a twist.
S17E05 Red, White and BBQ
The Kitchen is kicking off grilling season with a Red, White and BBQ bash! Katie Lee whips up a fast-casual favorite, her Beastie Burger, and Sunny Anderson makes a twist on a classic with her Grilled Chicken and Corn Pasta Salad. Geoffrey Zakarian prepares delicious Grilled Shrimp Cups with Aioli, and Chef Roger Mooking stops by with his Chicken Wing Skewers. Jeff Mauro and his special sous chef, Food Network's Jason Smith, create a patriotic Red, White and Blue Ice Cream Sandwich Cake before everyone cools off at the refreshing Watermelon Slushy Bar.
S17E06 Stove-Free Summer Nights
The Kitchen is beating the summer heat with dishes that don't require the stove. Geoffrey Zakarian thrills at the grill while making his Whole Chicken with Red Bliss Potatoes, Summer Squash and Chili Garlic Butter. Former White House Chef Sam Kass serves up a quick and easy Canned Salad, and Katie Lee throws everything in the bag to make her Bloody Mary Shrimp Ceviche Rice Bowl. Jeff Mauro pulls together Slow Cooker Crispy Carnitas, and then Geoffrey uses the leftovers for a simple Cubano Sandwich. For dessert, Sunny Anderson gathers store-bought treats to make a decadent Nunya' Business Chocolate, Cherry and Whip Trifle.
S17E07 Pour On Some Summer
Summer sauces are the star of the menu, starting with Katie Lee's Sweet and Spicy Grilled Chicken and Cucumber Salad and Geoffrey Zakarian's Seared Scallops with a Caper Honey Sauce. Sunny Anderson and Jeff Mauro share two new sauces for jazzing up grilled chicken: Lemon Pepper Sauce and Cherry Pepper Honey Mustard. Sunny also makes a T-Bone Steak with an "Any Herb" sauce, and Kansas City pitmasters Jason and Megan Day drop by to make a BBQ-inspired Potato Salad. For dessert, it's a head-to-head Sundae Sauce-off with Katie's Roasted Peach Sauce and Geoffrey's Boozy Chocolate Sauce.
S17E08 Man's Best Food
The Kitchen is celebrating Dad with a menu full of Father's Day favorites, starting with Sunny Anderson's Grilled Brewed Awakening Rib Roast with 1-2-3 Horseradish Sauce and Jeff Mauro's Roasted Mexican Street Corn Salad. Chef Matt Abdoo stops by to make his Grilled BBQ Buffalo Wings, and Katie Lee cooks up a classic with a twist with her Sausage and Peppers Burger. Geoffrey Zakarian sweetens things up with a Boozy Bourbon Mississippi Mud Pie, and then the hosts share some fun and pun-filled packaging ideas for the gifts Dad really wants.
S17E09 Raise the BBQ
The Kitchen is raising the bar on all your barbecue favorites! First, Jeff Mauro fires things up with his Honey-Glazed Pork Belly Burnt Ends. Then Katie Lee stirs up a side with her Peach Bourbon Baked Beans and Sunny Anderson serves some Easy Apple Slaw with Apple-Jalapeno Dressing. Pitmaster Moe "Big Moe" Cason brings the heat with his Memphis-Style BBQ Chicken Thighs, then Baked in Vermont's Gesine Prado stops by to make a Blackberry Cornbread Cake. After everything gets plated, it's time for a BBQ Party using pit-perfect ideas that will turn any backyard into a barbecue joint.
S17E10 Fireworks of Flavor
Fourth of July is sparkling with fireworks of flavor from Sunny Anderson's Steak Supreme to Jeff Mauro's Cheesy and Spicy Reuben-Style Brats. Katie Lee puts her twist on a restaurant appetizer with her Grilled Firework Onion and Iron Chef Michael Symon stops by to grill up his Blackberry Barbecue Chicken. Then it's time for a Piece of Cake Summer Party that includes a holiday centerpiece from Jeff, Geoffrey Zakarian's Plop-a-Pop Punch and Katie's Strawberry Shortcake Bar. Finally, learn how to serve fruit salad from a Watermelon Grill.
S17E11 Summer Weeknight Warrior
Summer is in full swing and the Kitchen is preparing a week's worth of easy meals that include Geoffrey Zakarian's Orecchiette with Shrimp and Corn as well as Katie Lee's Grilled Chicken and Kale Greek Salad. Sunny Anderson shares a Supermarket Fix to make Chicken Cheesesteaks and Donal Skehan drops by to make a Spicy Steak Noodle Bowl. Geoffrey finishes off the week by making Swordfish Kebabs with Summer Vegetables and Jeff Mauro makes a No-Bake Chocolate Peanut Butter Pie for dessert.
S17E12 No-Sweat Summer Party
Summer party season is heating up and the Kitchen is ready with easy entertaining recipes and ideas. Katie Lee gives turkey a summer makeover with her Citrus Grilled Turkey Breast made with Pineapple Marmalade and Jeff Mauro keeps his side dish short and sweet with the Best Sweet Potato Potato Salad. Then, party prepping is made easy with three no-fail strategies and Geoffrey Zakarian whips up a sharable party plate of Spicy Mediterranean Cauliflower Fries. Finally, Food Network's Molly Yeh joins the celebration with her Party-Trick Peanut Butter Cake and the party wraps up with a tropical frozen treat -- a party in a pineapple!
S17E13 Summer of Seafood
Take a bite out of the best seafood of summer with Jeff Mauro's Escovitch-Style Mahi Mahi Sandwich with Mango Aioli and Katie Lee's Fried Shrimp. Sunny Anderson cooks up Five-Ingredient Mussels with Garlic Parsley Fries, the hosts Pass the Shark Cake and Geoffrey Zakarian makes a decadent Crab Spaghetti with Zucchini and Basil. Finally, shark biologist Dr. Craig O'Connell joins the gang for a Piece of Cake Party just in time for Shark Week with Geoffrey's "Shark-a-Rita" cocktail and Jeff's Tackle Box Snack Display.
S18E01 Summer Dinner of Your Dreams
The Kitchen is serving up a perfect plate of summer's best flavors, like Katie Lee's Cornbread Panzanella and Geoffrey Zakarian's "P-L-T" Burger with Pancetta, Lettuce and Tomato. Corn gets two new toppings with Sunny Anderson's creamy and spicy "Boom Boom" Corn and Jeff Mauro's Crunchy Ranch Corn. Cookbook author Justin Chapple joins the gang to make his Olive Oil and Herb Crushed Potatoes, and Jeff puts his five-ingredient spin on Frozen Key Lime Pie. Finally, the hosts play a game of Onion Ring Toss and share some of Katie's Caramelized Vidalia Onion Dip.
S18E02 Summer Plate-List
The Kitchen is jamming to a playlist -- or plate-list -- of summer's greatest hits, and Jeff Mauro dives in with Charred Tacos Al Pastor that are perfect for a pool party. The hosts whip up some easy snacks for a road trip and then take it to the shore with a snack shack favorite, Katie Lee's Shrimp Salad Roll. Geoffrey Zakarian ventures to the great outdoors for a campfire cookout with Grilled Whole Branzino, and Sunny Anderson hits up the state fair with Easy S'mores Funnel Cakes. Finally, the gang turns up the volume on summer cocktail hour with two new charcuterie bites.
S18E03 Dog Days of Summer
The Kitchen is sharing a menu of great recipes just in time for the dog days of summer! Sunny Anderson kicks it off with BBQ Salmon and Easy Salad, and Geoffrey Zakarian makes a refreshing Elbow Macaroni Salad with Pine Nuts, Lemon and Fennel. The hosts bring the heat with hot new ideas for hot dogs, including Sunny's Bulgogi Dogs and Katie Lee's Barkin' Buffalo Dogs. Chef Fabio Viviani stops by with his Italian summer staple, Bean Salad with Crispy Mortadella Bites and Mustard Vinaigrette, and then the winner of the 48th Pillsbury Bake-Off Contest, Amy Nelson, makes a Strawberry Biscuit Cake for a sweet summer treat. Finally, the gang cools down with easy ice pop ideas with only three ingredients or less.
S18E04 A Kid-Friendly Feast
The Kitchen is whipping up a bounty of meals perfect for kids and kids at heart, starting with Katie Lee's Chicken Meatball Casserole with Roasted Broccoli. It's easy to turn favorite foods into kid-friendly kebabs, like Jeff Mauro's French Toast Kebabs, Geoffrey Zakarian's PB & J Kebabs and Sunny Anderson's Hot Dog and Pretzel Nugget Kebabs. Then the hosts Pass the Pizza Cake with Jeff's son, Lorenzo, and Geoffrey's daughters, Madeline and Anna. Food blogger Catherine McCord stops by to make Quinoa-Crusted Chicken Tenders, and Sunny and Katie compete in an after-school snack-off with a panel of kid judges.
S18E05 Summer Block Party
The Kitchen is throwing a summer block party bash! Jeff Mauro grills up crowd-pleasing Smoked Crispy Drumsticks with Maple Butter Hot Sauce, and TV host Sunny Hostin drops by with her perfect side dish, Shrimp, Corn and Bean Salad. Katie Lee whips up some Smoked Hummus, and Sunny Anderson makes her Orange Jalapeno Party Ribs. Baker Jocelyn Delk Adams brings some summer sweetness to the party with her Pink Lemonade Cake, and the gang shares the best block party prep tips. Finally, everyone toasts the neighborhood with Pink Lemonade Popcorn and a DIY Wine Spritzer Station.
S18E06 Last Call for Summer
The Kitchen is savoring one last bite of the flavors of the summer, starting with Katie Lee's French Onion Burger and Jeff Mauro's Whole BBQ'd Cauliflower. Food writer Alison Roman bakes Pistachio-Plum Crisp, and then Katie throws an Ice Cream Party. Geoffrey Zakarian and Sunny Anderson team up for a hot dog duo with his Spiralized Pineapple Relish Hot Dog and her Jalapeno Popper Dog. Finally, summer finishes off with Geoffrey's Bacon Wrapped Pineapple and Sparkling Pineapple Punch.
S18E07 Freshen Up Your Favorites
The Kitchen is stirring up weeknight favorite recipes, like Geoffrey Zakarian's Mediterranean Steak and Potatoes. Jeff Mauro steps up the classic red sauce routine with a One Pot Super Easy Fusilli, and cookbook author Gaby Dalkin takes over taco night with a Taco Skillet Bake. Sunny Anderson spices up chicken and rice with some Grilled Sweet and Spicy Chicken Thighs and Rice, and Katie Lee adds a surprise to her dessert with Peanut Butter Cup Stuffed Chocolate Chip Cookies. Finally, the hosts predict the coolest items to freshen up the freezer.
S18E08 Supper in a Snap
The Kitchen has quick and easy meals tailor-made for a busy schedule, like Sunny Anderson's Garlic Knots and Easy Pasta Bake and Katie Lee's Curried Shrimp and Corn Chowder. Vegetable side dishes get amped up with Geoffrey Zakarian's Honey-Miso Sauce and Jeff Mauro's Romesco Sauce. Food blogger Deb Perelman drops by to whip up a Smoky Sheet Pan Chicken with Cauliflower, and then the hosts throw a German Pub Party. Finally, Katie and Geoffrey go head-to-head in a Dessert Dash.
S18E09 Perfect Plate of Fall
Autumn flavors are in the spotlight as The Kitchen serves a plate of Fall favorites like Geoffrey Zakarian's Apple Cider Salmon and Katie Lee's Brown Butter Sage Butternut Squash Bake. Learn easy Fall apps like Sunny Anderson's Easy Cranberry and Goat Cheese Crostini and Geoffrey's Marinated Fig and Goat Cheese Crostini. Chef Ronnie Woo makes an Easy Apple Tart Tatin. Shredded Brussels sprouts are the star of Jeff Mauro's Crispy Asian Brussels Sprouts Salad and Katie's Brussels Sprouts Salad with Dates, Manchego, and Almonds. Finally, the hosts go head-to-head in a Fall Float-Off with Katie's Ginger Beer and Pumpkin Ice Cream Float, Jeff's Green Apple Soda and Cinnamon Ice Cream Float, and Geoffrey's Dark Rum and Cherry Ice Cream Float.
S18E10 Breakfast of Champions
The Kitchen is tailgating bright and early with a breakfast of champions! Sunny Anderson kicks things off with her Breakin' the Fast Burger and Katie Lee brings her breakfast MVP, a Slow Cooker Hash Brown Casserole. Jeff Mauro turns up the heat with his Crispy Buttermilk Popcorn Chicken and Waffle Bowl, then former pro football player Nick Mangold makes his touchdown dish, Ultimate Tailgate Steak and Egg Tacos. The hosts build some fully loaded Walking Cereal Bowls. Plus, we gear up for the game with a Double Duty Dessert Display and a game-changing Pull-Apart Cinnamon Roll Football.
S18E11 Fully Loaded Fall
The Kitchen packs the flavors of Fall in every bite with dishes like Jeff Mauro's Chicken Marsala Pasta al Forno and Geoffrey Zakarian's Kale Caesar Salad. Chef Lara Lyn Carter joins the gang to make a Pumpkin Streusel Coffee Cake. Katie Lee serves up Cauliflower Tacos with Sriracha Black Beans and Katie Pix stops by with a One Pot Sausage Stew. Finally, the hosts play a round of Try or Deny with new fall flavors.
S18E12 Squash N' Pumpkins
The Kitchen celebrates Fall with the two stars of the season: squash and pumpkins! Katie Lee makes her sticky-sweet Grilled Pumpkin BBQ-Glazed Pork Chops and Sunny Anderson whips up her Quick Wild Rice and Sausage Stuffed Mini Butternut Squash. Jeff Mauro makes a creamy Cacio e Pepe e Zucca pasta, and Katie puts her spin on squash with Spaghetti Squash Crust Pizza. Baker Renato Poliafito brings some pumped up Pumpkin Whoopie Pies and Geoffrey Zakarian spices things up with his Maple Chai Spiced Pepitas. Plus, the hosts share the fall trends they're into and over this season.
S18E13 A Sweet and Savory Start
The Kitchen is waking up your breakfast routine with sweet and savory recipes starting with Sunny Anderson's Monte Cristo Breakfast Plank. Next, it's time to be your own barista with an easy DIY Mexican Mocha. Chef Matt Basile sweetens things up with his S'mores Pancakes and Jeff Mauro makes a Corned Beef Hash Benedict with Cheesy Mornay. Katie Lee shares her family's recipe for Cinnamon Rolls and the hosts mix things up with some secret ingredient smoothies.
S19E01 Harvest of Horrors
The Kitchen is packed with tasty tricks and sweet treats this Halloween like Katie Lee's Green Chicken Chili and Jeff Mauro's Mac-O'-Lantern -- pumpkin-shaped mac and cheese! Pastry chef Zac Young ups the fright factor with his Pizza Roll Intestines before the hosts play Pass the Giant Eyeball Cake. There are new ideas for jack-o'-lanterns that don't need much carving and finally, Jeff makes ooey-gooey Green Slime Popcorn.
S19E02 Bounty of Fall Flavors
The Kitchen celebrates fall's finest flavors starting with Geoffrey Zakarian's Fall Stout Pot Roast with Autumn Vegetables. Next, we break down the basics of the season's heartiest greens and Sunny Anderson makes her Sausage Creamed Collards. Katie Lee pours on some sweetness with a Maple Pudding Cake and Jeff Mauro makes his souped-up Veggie-Packed Autumn Minestrone. Dan Churchill -- the host of "Feast with Friends -- then stops by with his Pesto Falafel with Butternut Squash Hummus. We top it all off with Poached Pears paired with sweet and savory toppings and a Poached Pear Champagne Spritzer.
S19E03 Friendsgiving Favorites
The Kitchen invites special guests Ted Allen, Christian Petroni and Martina McBride for a Friendsgiving filled with Turkey Day favorites. Jeff Mauro puts his spin on the star of the table with his Sweet-and-Spicy Smoked Turkey and Smoked Gravy. Ted then serves up his side -- Triple Sec Cranberry Relish -- and Christian cooks up some Fried Brussels Sprouts. Geoffrey Zakarian makes a Three-Cheese Pommes Anna and Martina dishes out dessert with her fresh Apple Cake made with Homemade Caramel Sauce. Then, it's time to set the table with Crudite Cornucopias and DIY Pumpkin Napkins. Finally, all our guests reveal their juiciest Thanksgiving confessions.
S19E04 A Leg Up on Turkey Day
The Kitchen is getting ready for Thanksgiving with dishes like Katie Lee's Maple Sage Roasted Turkey and Geoffrey Zakarian's Hawaiian Sweet Roll Stuffing. Katie then shares her Sweet Potato Hummus on Endive appetizer that pairs perfectly with Sunny Anderson's Maple Sage Roasted Bourbon Punch. Finally, the team gives their best tips for mastering mashed potatoes and creating fool-proof gravy and Chef Jerome Grant joins in to make a Pecan Pie.
S19E05 Holiday Helpers
The Kitchen Helpline is open for the holidays and the team is ready to bring serious crowd pleasers like Sunny Anderson's Hot Ham and Cheese Wreath and Katie Lee's Crispy Artichoke Hearts. Baker Dan Langan stops by to create Savory Gingerbread People and Justin Warner makes an Easy Beef Wellington Pie. Mini Cheesecakes are then topped with Katie's Chocolate and Raspberries, Geoffrey Zakarian's Blackberry Lemon Jam and Jeff Mauro's Bananas Foster. Finally, Katie shares her Spiced Pepitas and Pecans recipe before the hosts play a game with audience members called the Oven Mitt Challenge.
S19E06 Holiday Show-Stopping Spread
The Kitchen cooks up a show-stopping spread for the holidays beginning with Geoffrey Zakarian's Prosciutto-Wrapped Pork Loin. Jeff Mauro and Katie Lee wow the crowd with two takes on polenta -- a Four Cheese Creamy Polenta and a Creamy Lemon Parmesan Polenta with Roasted Tomatoes. Cookbook author Elizabeth Heiskell serves up some sweet holiday gifts with her Bourbon Balls and Salted Caramel Pecan Bites, then we put a modern spin on the Yule Log with a Stump de Noel Cake. Food Network's Amanda Freitag makes a show-stopping Kabocha and Acorn Squash side dish. Finally, Katie creates a Caprese Wreath topped with all the tasty trimmings and we toast to the holiday with a Big Batch Pomegranate Cocktail.
S19E07 Perfect Plate of the Holidays
Dinner is ready and the Kitchen is serving up the Perfect Plate for the holidays! Jeff Mauro's Stuffed Beef Tenderloin kicks things off before Sunny Anderson brings in her Maple and Lemon Pan Roasted Carrots. Geoffrey Zakarian is on the soup course with a Warm Chestnut Bisque and Katie Lee makes her Melting Potatoes with Herbs. Finally, Nancy Fuller joins in on the fun to bake a Sticky Toffee Pudding Cake before helping Sunny make a Cheeseball Tree.
S19E08 Countdown to New Year's Brunch
The Kitchen is counting down to New Year's brunch starting with Geoffrey Zakarian's Baked Eggs with Kale, Green Chiles and Feta. Jeff Mauro pops some bubbly for his Strawberry and Prosecco Scones with Sparkling Lemon Icing and Chef Eden Grinshpan joins the celebration with her Cardamom Waffles. Katie Lee cooks up a brunch mash-up with her Smoked Salmon and Avocado Everything Pizza and we ring in a sweet New Year with some special treats. Finally, Jeff serves up a Lucky New Year Crostini and we count down to the best Kitchen recipe of 2018.
S19E09 A Healthy Helping
The Kitchen is serving up a healthy helping of delicious recipes, starting with Katie Lee's Beef, Bean and Veggie Burgers.
S19E10 Seasoned Pros
The Kitchen is sharing the best tips, tricks and techniques for cooking like a professional.
S19E11 Money-Saving Madness
S19E12 No Carb Left Behind
The Kitchen is having a celebration fully loaded with everyone's favorite carbs. Sunny Anderson kicks it off with an Easy Sausage and Mushroom Rigatoni Pie, and Katie Lee takes on a bread basic, Sundried Tomato and Rosemary Focaccia. Food blogger Bev Weidner makes cheesy Roasted Pizza Potatoes, and Chef Jet Tila serves up Bacon and Egg Fried Rice. Jeff Mauro tops off the party with a decadent Chocolate Cinnamon Bread on Bread Pudding, and the hosts take a look at the internet's craziest carb-loaded creations.
S19E13 Big Game Changers
The Kitchen is putting new twists on classic game day recipes, starting with Katie Lee's Buffalo Chicken Calzone and Sunny Anderson's Jalapeno Popper Dip. Chef Deuki Hong stops by to make Korean Sloppy Joes, and then the hosts Pass the Italian Nachos. Geoffrey Zakarian makes Creamy Harissa Wings, and Jeff Mauro shares his Chocolate Peanut Butter Dip, followed by a performance by Herb and Spice.
S20E01 Opposites Attract
S20E02 Weeknight Wins
S20E03 Award-Winning Comfort Food
Jeff Mauro's viewers' choice chili Sunny Anderson's easy baked and loaded pancake with lemon maple glaze comic Michelle Collins learns how to make traditional Hungarian-style stuffed cabbage from Geoffrey Zakarian Thanksgiving pot pie.
S20E05 Sharing Our Secrets
Shining a spotlight on secret ingredients Katie Lee's golden and juicy roast chicken tips for perfect rice and flavor-packed roasted vegetables nutritionist Joy Bauer shares her sweet secrets for healthy desserts.
S20E06 Fresh Squeeze of Flavor
The Kitchen is squeezing out the last drop of the season's star produce -- citrus! Geoffrey Zakarian braises a bright-and-flavorful Citrus Chicken Tagine and Katie Lee cooks up a Pistachio-Crusted Cod with Citrus Salsa. Jeff Mauro makes a classic Greek Lemon Chicken Soup while Chef Pati Jinich bakes her top-of-the-line Triple Lime Bundt Cake. Next, the hosts share a fresh guide to the best new citruses to try, then Jeff and Katie zest to impress with a Citrus and Chocolate Sundae.
S20E07 Remix Your Recipes
It's a spring recipe remix, starting with Katie Lee's twist on stovetop Mac and Cheese using gnocchi the hosts get together to present tips for making a crispy shrimp quesadilla Judy Joo stops by to share her spicy Krazy Korean Burgers.
S20E08 Munch Madness
Hosts go head-to-head armed with regional dishes in a basketball-inspired Munch Madness tournament Chicago-style Italian beef sandwich fried bologna sandwich New England clam chowder Easy Beefy Texas Chili guest Buddy Valastro judges.
S20E09 Spring Ahead
The Kitchen is back with a menu refresh that includes spring flavors, tips and trends!
S20E10 A Bountiful Spring Spread
The Kitchen is serving up a perfect spring menu with showstopping dishes like Katie Lee's Maple Orange Bourbon Glazed Ham with Garlic Drop Biscuits and Jeff Mauro's Baby Shells Bechamel. The hosts demonstrate three fun new ways to decorate eggs for Easter, and then Food and Wine's Justin Chapple stops by with a Roasted Carrot and Avocado Panzanella. The hosts play Pass the Easter Egg Nest Cake, and food stylist Meg Quinn creates epic appetizer and dessert boards.
S20E11 Going Green
The Kitchen is honoring Earth Day with fresh finds for spring. Geoffrey Zakarian makes a Peruvian Seafood Stew with Cilantro Broth, and then Jeff Mauro goes green with his Italian Stuffed Artichokes. Cookbook author Lindsay-Jean Hard shares the secret to her stem-to-peel Banana Peel Cake, and Katie Lee takes on Meatless Monday with Asian-Style Eggplant "Meat"balls. Jeff and Katie go head-to-head in a competition using broccoli stalks for a special guest judge, Food Network&rsquos Valerie Bertinelli. Finally, the hosts give some sustainable snacks a taste test.
S20E12 Spring Into Action
Spring has sprung in the Kitchen with delicious dishes like Jeff Mauro's Apricot Habanero Grilled Pork Chops with Green Apple Relish and Sunny Anderson's Grilled Green Beans with a Quick Chutney. Broadway star Daniel Breaker joins the hosts to create a Baked Egg Bar and serve up a Lavender Lemonade cocktail, and then Geoffrey Zakarian dishes out Orecchiette with Shrimp, Pancetta, and Fresno Chiles. Katie Lee makes a Light Lemony Berry Cheesecake with guest Clinton Kelly, who shares his recipe for a Berry Mojito. Finally, the hosts play a round of Spring Fling to clean the pantry and learn what items spoil quickly.
S20E13 Kitchen Cantina
The Kitchen is celebrating Cinco De Mayo with a menu full of dishes inspired by Mexican drinks. Sunny Anderson cooks up Michelada Steak Tacos with Cerveza Pico, and then Jeff Mauro and Geoffrey Zakarian share two new ways to top tacos. Chef David Burtka stops by to spice things up with Ancho Chile Chocolate Cookies, and Jeff grills up some Paloma Chicken Wings. Katie Lee dishes out Horchata Rice Pudding for dessert, and expert Noah Chaimberg brings the heat with the hottest new trends in hot sauce.
S21E01 Recipes Made With Love
Celebrating Mother's Day with recipes made with love grilled lamb chops and vegetable skewers crispy salmon with smashed sweet potatoes a sweet parfait for brunch the hosts work on a Mediterranean herb garden that doubles as a gift for Mom.
S21E02 Spring into Summer
Serving a week's worth of easy meals perfect for warmer weather Mediterranean grilled chicken and eggplant Thai meatballs and zucchini noodles consumer advocate Janice Lieberman shares her tips for buying prepped ingredients at the supermarket.
S21E03 Sizzling Summer
Kicking off summer with a hot menu sizzling summer burgers double potato salad with pesto Bev Weidner thrills on the grill with grilled salmon tacos chef Robert Irvine brings peach barbecue chicken the hosts make stepped-up s'mores.
S21E04 Picnic Perfect
Creating the perfect picnic with dishes that are easy to prep and pack Jeff Mauro makes sausage muffuletta Katie Lee shares simple tips for quick pickles chef Eden Grinshpan stops by to make grain and sour cherry salad.
S21E05 Our Brightest Summer Dishes
The Kitchen is sharing a bright and colorful spread of the best summer flavors, starting with Geoffrey Zakarian's Hanger Steak with Grilled Salsa and Katie Lee's Farmers Market Flatbread. There are cool dips to beat the heat, too, like Jeff Mauro's Chili Dipped Pineapple Guacamole and Geoffrey's Feta Yogurt Dip with Watermelon Sticks. The hosts collaborate on a summer roll bowl, and then Doug Quint and Bryan Petroff from Big Gay Ice Cream share unexpected savory ice cream toppings. Finally, everyone toasts to summer with Rainbow Mimosas.
S21E06 Dishes for Dad
The Kitchen is celebrating dads everywhere with Pop-pleasing dishes like Sunny Anderson's Pulled Pork Eggs Benedict and Katie Lee's Breakfast Sausage Egg and Cheeseburgers. The hosts double down on dessert with Jeff Mauro's Peanut Butter and Banana Milkshake and Geoffrey Zakarian's Rum Raisin Milkshake. Jeff's father, Gus Mauro, stops by to help make Cheesesteak Tacos, and then the hosts share three Father's Day gift ideas. Finally, Jeff and Geoffrey let their kids join in on the fun with a Dad Joke Cookie Cake.
S21E07 Summer in a Snap
The Kitchen is keeping it easy and breezy for summer with recipes to make in a snap. Katie Lee uses the grill to cook a whole meal of Sesame Shrimp and Greens with Rice Foil Packs, and then the hosts pass the Stuffed Grilled Avocados loaded with their favorite guacamole ingredients. Geoffrey Zakarian makes a simple summer pasta, Fusilli with Arugula, Basil Pesto and Crispy Pancetta. Food Network's Christian Petroni grills up his Tenderoni Pizza, and Jeff Mauro dishes out an Atlantic Beach Pie for dessert. Finally, the hosts share their favorite new grocery store shortcuts for summer.
S21E08 Star-Spangled Spread
The Kitchen is whipping up a showstopping, star-spangled spread for the 4th of July! Jeff Mauro kicks things off with his Grilled Triple Decker Hot Dog Sandwich, and Sunny Anderson makes her all-American Cola-Glazed Short Ribs. Chef Jet Tila stops by to make Bacon, Egg and Potato Salad with his wife and cookbook co-author, Ali Tila, and baker Jocelyn Delk Adams makes a dazzling dessert of No-Bake Strawberry Cheesecake Bars. Finally, the hosts complete their festive spread with easy dips, drinks and DIY decor.
S21E09 Summer Upgrades
The Kitchen takes summer staples to the next level with trending new flavors and recipes like Geoffrey Zakarian's Tuna Steak Burger and Katie Lee's Greek Chicken and Orzo Pasta Salad. A summer side gets the sweet treatment in Jeff Mauro's Peach Bruschetta and Katie's Strawberry Bruschetta. Sunny Anderson grills up her Five-Star Glazed Chicken, which is sure to be a summer hit, and nutritionist Joy Bauer shares three healthy upgrades for frozen drinks. For dessert, the hosts put their spins on Waffle Brownie Ice Cream Sandwiches.
S21E10 Summer Staycation
The Kitchen is using international flavors to turn summer vacation into a global staycation. Sunny Anderson brings Portuguese and South African flair with her Very Peri Chicken, and Geoffrey Zakarian adds a taste of Japan with his Shishito Peppers with Chili and Lime. Chef Edward Lee puts his twist on a Southern side dish, Korean-Style Succotash, and Sunny's Easy Tomato and Basil Lasagna Roll-Ups are a ticket to Italy. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella Salad, and the final stops are two destination desserts: Jeff Mauro's Italian Tiramisu Sundae and Geoffrey's "It's All Greek to Me" Sundae.
S21E11 Summer's Perfect Meal
The Kitchen is plating up a perfect summer meal with dishes like Geoffrey Zakarian's Cheesy Stuffed Lamb Burger and Jeff Mauro's Butter and Chive Salt Potatoes. Chef Kardea Brown stops by to share her recipe for Grilled Watermelon Salad with Sweet and Spicy Vinaigrette, and Geoffrey's Strawberry Pie is the ultimate sweet summer treat. The hosts solve three common coleslaw crimes and then show how to set the perfect summer table.
S21E12 Smokin' Hot Flavors
The Kitchen is all fired up for grilling season with smokin' hot new flavors, starting with Jeff Mauro's Pastrami-Rubbed Smoked Tri-Tip. Sunny Anderson whips up Easy Hush Puppies with Hot Honey Dipping Sauce, and Katie Lee brings a side of fiery freshness with her Grilled Romaine Salad with Smoky Chipotle Cashew Dressing. Grilling expert Elizabeth Karmel shares her secret for Chipotle Chicken and Grilled Mexican Street Corn Salad. The hosts put their spin on an American classic with a Grilled Banana Split Pie and heat things up with a BBQ Sauce-Off.
S21E13 Summer Party Helpline
The Kitchen Helpline is answering summer party questions and sharing recipes like Geoffrey Zakarian's Grilled Seafood Platter and Katie Lee's Peach Caprese with Balsamic Cherries. There are new ways to update a crudite platter, and food blogger Alejandra Ramos shares her secrets for Slow Cooker Pineapple Habanero Chicken Sandwiches. The hosts dish out their best tips and tricks for throwing an easy summer party, and cookbook author Fanny Slater stops by to join the fun with her Tropical Beach Bum Cake.
S22E01 Savor Summer's Flavors
The Kitchen is savoring the season with recipes showcasing summer produce. Katie Lee makes her Grilled Teriyaki Steak and Plums, and Sunny Anderson assembles a fresh and flavorful Heirloom Tomato and Pesto Tart. Chef Cliff Crooks drops by to make Shrimp and Summer Squash Salad, and the hosts whip up a wow-worthy Watermelon Bombe dessert. Finally, Chef Michael Symon fires up the grill with his Smoky Grilled Pork Chops and Zucchini Noodles before the hosts share their best tips for using up summer herbs.
S22E02 Fun Family Favorites
The Kitchen is serving up quick dishes the whole family will love. Jeff Mauro combines two family favorites in his Pizza Stuffed Chicken, and Katie Lee's Sesame Cauliflower is a takeout fakeout with no guilt. Geoffrey Zakarian ups his grilled cheese game with his Iron Chef Grilled Cheese, and the hosts share stress-free hacks for organizing snacks. Then Kids Baking Championship winner Linsey Lam stops by to bake her Ice Cream Cupcakes and sticks around to help judge a treat throwdown with amped-up pudding cups!
S22E03 Hot New Trends and Tricks
The hottest summer dishes and trendiest tricks are on tap in the Kitchen, starting with Sunny Anderson's Grilled Red Chili Flake London Broil and Portobello Mushrooms. Geoffrey Zakarian makes a sweet and smoky Grilled Sweet Potato Salad, and Jeff Mauro serves up an Asian-Style Veggie Burger with Portobello Bacon and Napa Slaw. The hosts test new kitchen gadgets and save room for dessert, when Katie Lee makes Grilled Strawberry Shortcake with A Very Brady Renovation's Eve Plumb. Finally, the hosts share trendy new mix-ins for summer lemonade.
S22E04 Easiest Labor Day Party Ever
The summer is coming to an end, but the party is just getting started in the Kitchen with easy recipes for Labor Day cookouts, like Geoffrey Zakarian's Pork Tenderloin with Grilled Peaches and Chili Lime Butter. Sunny Anderson and Jeff Mauro share simple summer sides: "Nunya Business" Tropical Baked Beans and Jalapeno Honey Butter Corn. Katie Lee puts a boozy bite on a summertime classic with her Sangria Fruit Salad, and Jeff whips up Strawberry Lemonade Whoopie Pies for a sweet treat. The hosts wrap up their party with new ideas for hot dogs, a fun ice cream toppings bar and a backyard game the whole family will love.
S22E05 Retro Remakes
The Kitchen gives retro recipes some modern upgrades, starting with Geoffrey Zakarian's New-Style Steak Diane. The hosts put old-school kitchen rules to the test and share their own tips, and then Sunny Anderson makes her BK Currywurst Pull-Apart Pigs in a Blanket. The Casserole Queens, Sandy Pollock and Crystal Cook, stop by to spice up a classic with Lunch Lady Doris' Spicy Mac and Cheese. Jeff Mauro and Katie Lee re-create two ice cream truck favorites, Double Strawberry Shortcake Bars and Chocolate Peanut Butter Eclair Bars, before the hosts reveal viewers' choice throwback or comeback dishes and give them a retro refresh.
S22E06 Timesaving Tips
The Kitchen is sharing timesaving tips and tricks for simple meals packed with flavor. Sunny Anderson kicks things off with her "Nunya Business" Ravioli Stroganoff, and Jeff Mauro contributes his Cuban Slider Bake. Katie Lee shares a side of cheesy and easy Parmesan Brussels Sprouts, and Geoffrey Zakarian follows up with a Roasted Salmon Cheat Sheet with Sweet Potatoes and Broccolini. Sunny and Jeff go head-to-head in a challenge to create two simple pasta sauces in minutes for a special guest judge, Food Network's Eddie Jackson. Finally, the hosts work together to build a Grilled Shrimp Salad using kitchen shears.
S22E07 Fresh Start to Fall
The Kitchen is starting things off fresh for the fall season with new dishes like Katie Lee's Chicken Parmesan Zucchini Boats and Jeff Mauro's Hasselback Apples. Cookbook author Priya Krishna stops by to make Pav Bhaji: Spicy Vegetable Gravy on Buttered Buns, and then the hosts collaborate on fall nachos. Katie makes Pumpkin Protein Waffles that are perfect for a fall breakfast, and finally the hosts test their ability to identify real fall food trends.
S22E08 College Homecoming
The Kitchen is whipping up top tailgating dishes for college homecoming parties, starting with Jeff Mauro's Extra Extra Large Eggplant Parm Sandwich and Katie Lee's Chorizo and Cheese Loaded Fries. Geoffrey Zakarian piles on the flavor with his Greek Layer Dip, and then Food Network's Eddie Jackson brings his game-changing General Tso's Tacos. Sunny Anderson joins Jeff in making two simple slow cooker meatballs, and finally, Katie and Geoffrey make two tasty pretzel dips for the win.
S22E09 Warm-Up to Fall
The Kitchen is preparing for fall with filling, heart-warming recipes that will warm up the kitchen, too. Geoffrey Zakarian starts things off with his home-style Spiced Lamb Pastitsio. Sunny Anderson heats up the kitchen with her Ham and Cheese Biscuits with Honey Dijon Butter, and co-host Alex Guarnaschelli makes Grandma's Smothered Chicken with Toasted Garlic. Chef Asish Alfred brings his favorite fall dish, Glazed Beets with Creme Fraiche and Toasted Pistachios, and Jeff Mauro whips up a Cookie Butter Pie. Then, the hosts make a fall spice mix for an Apple Cider Cocktail and Fall Spiced Snack Mix.
S22E10 Fall Fan Favorites
The Kitchen is sharing new twists on viewers' fall favorites with dishes like Sunny Anderson's Mini Meatloaves Cheat Sheet and Geoffrey Zakarian's Pumpkin, Bacon and Caramelized Onion Quiche. Jeff Mauro uses the fall-time favorite ingredient, apples, in an Apple Mug Pie. Katie Lee makes the viewers' pick for Miso Maple Root Vegetables, and cookbook author Samantha Seneviratne bakes a Maple Cream Pie. Finally, the hosts guess which fall trends their co-hosts are loving in a game of Kitchen Guess Who.
S22E11 Full On Fall
The Kitchen is building a menu packed with hearty and comforting fall flavors, like Katie Lee's Caramel Chicken and Jeff Mauro's Apple, Cheddar and Brie Grilled Cheese. Geoffrey Zakarian serves up a bowl of Kabocha Squash Red Curry, and the hosts vote to try or deny fall food trends. Fit Men Cook's Kevin Curry stops by to make a Tex-Mex Shrimp Grain Bowl, and Sunny Anderson wraps things up with a trending fall dessert, Apple Fries.
S22E12 A Dinner to Die For
The Kitchen is full of spooky surprises and a petrifying party menu perfect for Halloween. To start, there's Jeff Mauro's "Mummified" Beef Wellington and Katie Lee's Wild Rice-Stuffed Acorn Squash. Chef Carla Hall joins the party and shares her "Devilishly" Hot Pimento Cheese Dip, and then the hosts assemble medical-themed treats for a "Worst-Aid" Kit. Geoffrey Zakarian bakes up "Dread" Puddings, and Carla returns with a Sparkling Magic Lemonade Punch and a new terrifying touch test to delight party guests.
S22E13 Crave-Worthy Comfort Food
The Kitchen is celebrating the ultimate crave-worthy comfort foods, starting with Sunny Anderson's Easy BBQ Braised Brisket with Sweet Potato and Carrot Mash. Jeff Mauro makes melt-in-your-mouth Melting Sweet Potatoes, and Katie Lee cooks a luscious Lobster Pot Pie with Gruyere Tarragon Biscuit Crust. Chopped's Marc Murphy stops by to make his comfort food favorite, Spaghetti Alla Carbonara, and co-host Alex Guarnaschelli whips up a decadent Cannoli Filling Rum Cake. The hosts also share the meltiest crave-worthy trends from social media.
S23E01 Conquer and Cook
The Kitchen is helping conquer cooking fears with foolproof recipes for entertaining and feeding a crowd. Jeff Mauro kicks things off with easy tips for homemade Cavatelli with Mushroom Butter Sauce. Then Katie Lee gives a lesson in Seafood 101 with her Cioppino, and Geoffrey Zakarian shares broccoli rabe basics for his Pan-Roasted Broccoli Rabe. The hosts also break down classic culinary techniques for cooking with confidence. Sunny Anderson teams up with the star of OWN's Baking Christmas, Aloma Wright, to bake a Jingle Bell Bundt Cake just in time for the holidays. Finally, the hosts test Geoffrey's iron palate and share new ways to use favorite flavors.
S23E02 "Thankfull" Thanksgiving
The Kitchen offers a helping hand for Turkey Day with stepped-up recipes and a foolproof turkey timeline. Geoffrey Zakarian makes his Thanksgiving Turkey 2 Ways, and Sunny Anderson puts her spin on a canned classic with her Homemade Apple and Ginger Cranberry Jelly. Jeff Mauro bakes a Brownie Pecan Pie, and then the hosts work together to create a showstopping Thanksgiving Stuffing. Chef Damaris Phillips stops by to make her Sheet Pan Green Bean Casserole before the hosts share Thanksgiving leftover creations, gobble up a Thanksgiving Leftover Pizza and make a special toast.
S23E03 'Appy Holidays
The Kitchen is serving up bright ideas for sweet and savory bites perfect for any holiday party. Sunny Anderson creates a DIY carving station with her Easy Beef Tenderloin with Holiday Pesto. The hosts showcase supermarket shortcuts to make Katie Lee's Maple Walnut and Bacon Brie Bites and Jeff Mauro's Latke Bar. Geoffrey Zakarian whips up an elevated party pleaser, Brown Rice Crab Cakes with Herb Mayo, and then Sunny and Katie share two irresistible additions to the holiday dessert table: Simple Toffee and Peanuts Matzo Bark and No-Bake Chocolate Peanut Butter Cookies. Food and lifestyle blogger Claire Thomas stops by to bake the perfect hostess gift, a Gingerbread Skillet Cake, before the hosts share their best tips for throwing the ultimate ugly sweater party.
S23E04 Home Cooked for the Holidays
The Kitchen hosts create a home-cooked holiday menu inspired by their own traditions, starting with Geoffrey Zakarian's Moroccan-Spiced Pork Rack paired with Katie Lee's Spinach and Three Cheese Phyllo Pie. Jeff Mauro bakes his family's favorite, Pull-Apart Parker House Rolls, and Sunny Anderson whips up an Easy Apfelkuchen, or German apple cake, inspired by her childhood. Chef and party planner Mary Guiliani shares her crowd-pleasing appetizer, Italian Pigs in a Blanket, and helps the hosts set the perfect table complete with Geoffrey's Dark and Stormy Punk and DIY party crackers.
S23E05 Pump Up the Joy
The Kitchen is sharing fun, colorful and delicious recipes and ideas to fill the holidays with joy, starting with Katie Lee's Gingerbread Pancakes and Jeff Mauro's festive Christmas Wreath Salad. Katie and Sunny Anderson also share two new hot cocoa ideas for any holiday party. Geoffrey Zakarian makes his Roasted Turkey Breast with Dried Fruits Pan Sauce, and Jeff shares his cheesy Baked Sourdough Brie Boule. Finally, the hosts throw an easy Winter Wonderland Party with a Snow Globe Drink, Meringue Tree centerpiece and a special holiday song.
S23E06 New Year, New Brunch
The Kitchen is rolling out new flavors and fun twists on classic brunch staples for a New Year's brunch. Sunny Anderson makes her Breakfast Steak and Eggs with Chimichurri, and then the hosts share new takes on jam, jelly and marmalade with a Jam Glaze, Marmalade Salad Dressing and "It's Apple Thyme!" Glazed Bacon. Jeff Mauro makes his Lemon Blueberry French Toast Bake, and Katie Lee prepares her Avocado Toast Panzanella. Food blogger Benjamina Ebuehi stops by to share her Blood Orange Olive Oil Upside-Down Cake before the hosts show and taste some new ingredients inspired by foods they already love.
S23E07 Whole Week of Healthy
The Kitchen is making a week's worth of healthy, weeknight-friendly recipes, starting with Jeff Mauro's Baked Coconut Chicken with Spicy Mango Dip and Geoffrey Zakarian's Root Vegetable Lentil Stew. Chef Michael Symon joins the hosts to make his Baked Cod Shakshuka-Style, and the hosts pass the Asian Barbecue Bowl with Brown Rice Noodles piled high with pork marinated with ginger and pear, Quick Pickle Asian Slaw and Miso Carrot Ginger Dressing. Then Katie Lee makes Fusilli with Kale and Walnut Pesto, and registered dietitian and nutritionist Maya Feller drops by to walk through popular meal plans and share healthy breakfast options.
S23E08 Lovin' in the Oven
The Kitchen is warming up for the winter with dishes from the oven that are braised, broiled, roasted, toasted and baked. Geoffrey Zakarian makes his Beer Braised Pork Pot Roast with Winter Vegetables, and Jeff Mauro shares his Roasted Gnocchi and Veggie Cheat Sheet. The hosts discover unexpected ingredients to roast in the oven, baker Dan Langan stops by to make his Baked Apple Brown Butter Blondies, and Sunny Anderson uses her oven two ways with her Roasted Tomato Soup with Broiled Grilled Cheese Topping. Finally, Geoffrey Zakarian toasts with his Roasted Fruit Sangria while comedian Michelle Collins roasts the hosts.
S23E09 Price Crunch Challenge
The Kitchen hosts compete to make the most-affordable meal that doesn't skimp on flavor. Alex Guarnaschelli starts the competition with her meaty, cheesy Stuffed Peppers, and Geoffrey Zakarian makes breakfast for dinner with a Family-Sized Omelette with Bibb Lettuce and Mustard Vinaigrette. Then, Jeff Mauro offers up a Tortilla Pizza and Savings Salad, and Sunny Anderson shares a flavor-packed Cumin-Rubbed Chicken Noodle Soup. Katie Lee's entry is crispy Sheet Pan "Fried" Rice, and the Price Crunch Challenge winner is chosen. Then, consumer advocate Janice Lieberman shares three savings swaps that can add up to hundreds of dollars saved.
S23E10 Girl Scout Cookie Extravaganza
The Kitchen is throwing a Girl Scout cookie extravaganza with over-the-top recipe creations using the hosts' favorite Girl Scout cookies. Katie Lee kicks things off with her Taco Turkey Burger and Thin Mint Milkshakes. Sunny Anderson uses Peanut Butter Sandwich Cookies for her Easy Peanut Butter Cookie Waffle Ice Cream Sandwiches, and Alex Guarnaschelli incorporates Do-si-dos in her decadent Chicken Legs with Spicy Peanut Sauce. Jeff Mauro shares his Salted Caramel Samoas Cannolis, and then Geoffrey Zakarian makes his Shortbread Cookie Pork "Milanese." Finally, local Girl Scouts and the hosts compete in a Smart Cookie Trivia Challenge.
S23E11 Big Game Buffet Builder
The Kitchen is making a big game day buffet that's sure to be a touchdown at any party. Geoffrey Zakarian and Sunny Anderson work together to build an 8-foot French bread pizza with two sections: Geoffrey's Italian Meat and Cheese French Bread Pizza and Sunny's Easy Chili Cheese French Bread Pizza. Then, Jeff Mauro makes the perfect handheld party appetizer with his Football Spinach Artichoke Empanadas. Sunny adds Cubano Nachos to the buffet, and Food Network's Eddie Jackson stops by to make his Caribbean Jerk Sliders and Mango Wheatsicles. Katie Lee has dessert covered with her Key Lime Pie Whoopie Pie, and Jeff Mauro completes the buffet spread with his Spicy Agrodolce Wing Sauce.
S23E12 Pour On Some Love
The Kitchen is sharing delicious recipes for a saucy Valentine's Day meal. Jeff Mauro sears up steaks to pair with Sunny Anderson's Easy Red Wine Peppercorn Sauce and Geoffrey Zakarian's Bearnaise Sauce. Geoffrey makes his Roasted Potatoes with Warm Blue Cheese Sauce as the perfect side dish, and Jeff shares a saucy dessert with his Butterscotch Sauce Sundae. Sunny, Jeff and Geoffrey work together on Katie Lee's Spicy Lobster Pasta and then make a romantic Melting Heart Cake. Geoffrey also shakes up a Chocolate Blood Orange Martini, and the hosts play a match game with cheese and chocolate pairings.
S23E13 Mix Up Your Meals
The Kitchen is sharing new mashup recipes to liven up the winter cooking routine, starting with Katie Lee's Cheesesteak Skillet Pizza. Jeff Mauro shares a new way to eat greens in a Miso Caesar Salad, and Geoffrey Zakarian shakes up Taco Tuesday with his Thai-Style Rotisserie Chicken Tacos. Chef Nyesha Arrington stops by to make her Aisoon Short Ribs with Sweet Potato Grits, and Sunny Anderson makes the ultimate dessert for breakfast lovers, Cinnamon Roll Bread Pudding. Finally, the hosts check out breakfast trends and decide which ones are worth trying.
S24E01 Childhood Comforts
The Kitchen hosts are reinventing their favorite childhood comfort dishes and sharing special memories. Geoffrey Zakarian kicks things off with his mother's Shepherd's Pie. Katie Lee and Sunny Anderson give their childhood snacks a grown-up makeover and get Katie's Apple with Almond Butter Yogurt Dip and Sunny's Bugs on a Log. Jeff Mauro makes Italian Unstuffed Shells, a spin on his aunt's signature dish, and Sunny upgrades fish sticks with her Fried Tuna Sticks with Wasabi Mayo Sauce. Then, Katie shares one of the first desserts she ever learned to make, Cherry Pie, and Jeff makes his favorite Peanut Butter and Chocolate Cereal Treat.
S24E02 Try Something New
Everyone's trying something new in The Kitchen, starting with Jeff Mauro's flavorful Hot Cheese Crunchy Mac and Cheese. The hosts share new tricks, including Katie Lee's easy two-ingredient cupcakes. Then, Geoffrey Zakarian experiments with Wok Egg Foo Young for his family, and Katie shares a saucy new spin on a weeknight classic with her Lentil Sloppy Joes. Sunny Anderson shows the steps to make her Easy Salmon Bowl, and the hosts go head-to-head in a blind tasting of trendy new foods.
S24E03 Restaurant Re-Creations
The Kitchen unlocks the secrets to remaking favorite restaurant dishes at home! Sunny Anderson starts with her version of America's hottest sandwich trend for her Spicy Chicken Sandwich, and then Jeff Mauro shares the simple secrets to making a takeout favorite with his Crab Rangoon with Sweet and Sour Sauce. Katie Lee's Tempeh Reuben re-creates one of her favorite restaurant sandwiches. Geoffrey Zakarian hosts Iron Chef Academy, sharing his Duck Breast with Caper-Cherry Sauce, and Jeff Mauro reveals the sizzling restaurant secrets behind Skirt Steak Fajitas. The hosts also hear from former restaurant employees who spill delicious secrets they learned while working in the industry.
S24E04 Supermarket Swaps
Inspired by the Food Network show Supermarket Stakeout, The Kitchen hosts are swapping grocery bags and making exciting new dishes. Katie Lee starts the swap by making Spicy Pecan-Crusted Chicken Thighs with Sunny Anderson's groceries. Then Sunny uses Geoffrey Zakarian's groceries to make her sweet and savory Brunchy Bread Pudding. Geoffrey continues the chain by making his BBQ'd Sweet Potato and Parmesan Souffle with Jeff Mauro's grocery bag, and Jeff uses Katie's groceries for Chocolate Coconut Tofu Ice Cream with Mixed Berry Sauce. Katie and Sunny share their go-to recipes for freezer favorites: Katie's Jackfruit Tacos and Sunny's Holiday Vibe Sweet Potato Patties. Jeff and Geoffrey turn their personal supermarket staples, pickle juice and relish, into superstars with Jeff's Pickle-Slaw and Geoffrey's Classic Egg Salad with Aioli Mayo and Sweet Relish.
S24E05 High Roller Steakhouse Dinner -- At Home!
The Kitchen hosts cook decadent, delicious dishes inspired by Las Vegas! Jeff Mauro and Katie Lee start by making an over-the-top surf 'n' turf with Jeff's Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke and Katie's "All In" Crab and Caviar Twice Baked Potatoes. Geoffrey Zakarian shows how to make an impressive Tableside Caesar Salad, and Alex Guarnaschelli makes a fiery dessert, Lemony Baked Alaska with Strawberries. Chef Anne Burrell, host of Vegas Chef Prizefight, stops by to make her Shrimp with Garlic and Olive Oil then play a game of Cocktail Roulette with the hosts. Geoffrey makes a classic Las Vegas cocktail for the winner.
S24E06 Freshen Up Your Flavors
The Kitchen hosts are transforming winter dishes with fresh, seasonal flavors. Jeff Mauro starts with his Parmesan-Crusted Chicken with Grilled Baby Artichokes, and Sunny Anderson adds her delicious Scallion Spaetzle. Then, they share the best ways to clean and reorganize the refrigerator for spring, and Jeff makes his Every Last Drop Sauce: Creamy Horseradish Sauce. Katie Lee transitions a classic wintery wellington with her Carrot Wellington, and then Geoffrey Zakarian freshens up a minestrone soup with his Spring Green Minestrone Soup.
S24E07 Colorful Spring Celebration
The Kitchen hosts celebrate the spring season with a most-colorful feast. Sunny Anderson shares her Easy Baked Lemon Sole with Spring Onions, a beautiful main course. Geoffrey Zakarian makes a vibrant Spring Radish Salad, and Jeff Mauro adds his Italian Easter Pie to the table. Then, Katie Lee makes Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce, followed by decorative dips -- Geoffrey's Smoked Salmon Spread and Katie's Golden White Bean Dip. Of course, the table wouldn't be complete without "egg-squisite" decorating ideas with Natural Food Coloring and Glitter Eggs.
S24E08 Herbalicious Dishes
The Kitchen hosts demonstrate how to elevate any recipe with the fresh herbs of spring, starting with Geoffrey Zakarian's Farfalle with Fresh Herbs and Goat Cheese. Then, it's time to put trends to the test, including DIY Dried Herbs in the microwave, new herb tools and Jeff Mauro's Sage Iced Tea. Sunny Anderson shares her Quick Steamed Broccoli Salad, and Alex Guarnaschelli makes elegant Herby Stuffed Tomatoes. Jeff makes a new "everything" sauce recipe from Venezuela, his Steak with Guasacaca Sauce. Plus, the hosts play "Herb" What Ails Ya to match herbs with common ailments, and Geoffrey makes Avocado Limeade with Cilantro Simple Syrup.
S24E09 Quarantine Edition: Pantry Pulls
The Kitchen hosts are cooking up delicious recipes using ingredients from their very own pantries, in their very own kitchens! Katie Lee kicks things off with her Pantry Pull Pasta Puttanesca, then Jeff Mauro whips up a flavorful Crispy Skin Salmon Provencal with Charred Red Cabbage Salad. Two Iron Chef recipes use a pantry staple -- Alex Guarnaschelli's White Bean Dip and Geoffrey Zakarian's Three Bean Salad. Plus, Sunny Anderson makes Grilled Bananas Foster, and the virtual happy hour is complete with Geoffrey's Tequila Bumble Bee cocktail and Katie's Grape Lime Ricky mocktail.
S24E10 Quarantine Edition: A Full Day of Delicious
The Kitchen is getting a full day of meals on the table with easy recipes for breakfast, lunch, dinner and even dessert! Geoffrey Zakarian kicks things off with his daughters as his sous chefs, making simple Huevos Rancheros. Then Katie Lee and Jeff Mauro pair up for a sandwich-and-soup combo: Katie's Grilled Cheese with Chipotle Mayo and Bacon and Jeff's Sheet Pan Roasted Tomato Soup. Dinner is covered with Sunny Anderson's 1-2-3 Rub with Grilled Chicken and Alex Guarnaschelli's Cucumber Salad. Finally, the hosts all get together for a virtual happy hour complete with a pantry sweet and a shout-out to some very special people.
S24E11 Quarantine Edition: Leftover Takeover
The Kitchen is sharing amazing ways to transform leftovers with brand-new ideas plus delicious inspiration from viewers on social media! Sunny Anderson hits the grill with leftover marinara sauce and makes Easy Bacon 'n' Eggs Breakfast Pizza. Rice is full of possibilities thanks to Jeff Mauro's Crispy Hawaiian Fried Rice, and Alex Guarnaschelli transforms a popular leftover, roasted chicken, into her Midnight Chicken Salad. Geoffrey Zakarian has an irresistible Leftover Beef Stew Ragu, and Katie Lee turns roasted veggies into a tasty Taco Skillet Supper. Finally, everyone gets together virtually to share a Spring Cleaning Sangria!
S24E12 Quarantine Edition: Family-Inspired Feast
The Kitchen hosts are at home and sharing family-inspired recipes, then giving a shout-out to super-fan moms for Mother's Day. Jeff Mauro kicks things off with a Chicago classic, Sausage and Mini Sweet Peppers, and then delivers it to his mother and mother-in-law! Alex Guarnaschelli makes a delicious Asparagus Quiche that her family loves. Katie Lee shares her family tradition of Lemon Yogurt Pancakes with Blueberry Syrup and then has a sweet surprise. Sunny Anderson has a grilled favorite with Quick Beef and Pineapple Skewers, and Geoffrey Zakarian whips up a fast Shrimp and Spaghetti Aglio e Olio. Plus, virtual happy hour has some very special guests!
S24E13 Quarantine Edition: Fan Feedback
The Kitchen is taking requests with all viewer-inspired recipes. Katie Lee is using the most-asked-about ingredient with her Any Bean Burgers. Sunny Anderson takes on a pantry staple with three ways to top Honey Glazed Salmon. Jeff Mauro teaches a viewer his spin on a viral trend and makes Peanut Butter and Chocolate Stuffed Bread. Plus, Geoffrey Zakarian's Barley with Green Tahini Vinaigrette involves five viewer favorites, and Alex Guarnaschelli showcases a delicious way to use frozen vegetables with her Quickie Minestrone. Then, Kitchen super-fans are surprised in the virtual happy hour!
S25E01 Family Style: Summertime Faves with a Twist
The Kitchen is sharing favorite summer recipes with delicious twists! Jeff Mauro fires up the grill for his Boneless Riburger, and Sunny Anderson shares her Easy Grilled Garden State Salad inspired by her favorite New Jersey produce. Geoffrey Zakarian makes his summertime seafood staple, Fish and Chips with Spicy Tartar Sauce. Alex Guarnaschelli and Katie Lee put two twists on watermelon with Alex's Lime Cocktail with Watermelon Ice Cubes and Katie's LA Fruit Stand Fruit Salad. The hosts make cupcakes inspired by classic ice cream truck treats, from Jeff's Strawberry Shortcake Cupcake to Katie's Drumstick Cupcake, and take a look back at The Kitchen's favorite summertime games!
Chef Questionnaire (with a nod to Proust):
How long have you been cooking?
“Professionally” since I was 15. My mom was, admittedly, a lousy cook, but for some reason I had an interest at an earlier age. She says it was due to my survival instincts.
Amish chicken with ancho chile cream and tomatillo salsa
What is your favorite food to cook?
I like to prepare hearty soups, especially during the winter months. Can you tell I’m from the Midwest?
What do you always have in your fridge at home?
Tortillas (corn & flour)… and cheese – usually a St. Andre or a local chevre or Raclette. P’tit Basque, too.
What do you cook at home?
For a quick bite, it would be tacos. Or a stir fry.
What marked characteristic do you love in a customer?
The fact that they continue to return!
What marked characteristic do you find unappealing in a customer?
Paranoia. A few people think “we’re out to get them” or treat them differently because they were late, not from around here, etc… and for the record, we are not, unless you are late or from another town. JK on that.
Tupperware, Rubbermaid, or Pyrex?
Pyrex, then it’s on to ziplocks.
Beer, wine, or cocktail?
Cocktail. Right now its tequila, ginger beer, and lime.
Your favorite cookbook author?
I plagiarize cookbook authors on a frequent basis. Everyone from Mario to Jamie Oliver are represented somewhere on our menus. Right now we are using Pickles, Pigs and Whisky recipes from John Currence. But Yotam Ottolenghi is quickly becoming a new favorite.
Your favorite kitchen tool?
A 10” French knife but I like having a good quality mandolin around. A garlic slicer is a neat little gadget to have around, too.
Garlic Shrimp, Potato Shells, Lamb Meatballs, and Mussels in Coconut-Chile Sauce
Your favorite ingredient?
Onions, onions of all kinds. Caramelized onions, grilled onions, roasted onions, onion soubise, fried onions, don’t forget the chives, red onion, Vidalia onion, green onions…
Your least favorite ingredient?
Eggplant. My mom would pan-fry it and pour maple syrup on it. Yikes! Did I mention she was not a very good cook? But I love you, mom!
Least favorite thing to do in a kitchen?
Re-make a dish because we made a mistake.
Favorite types of cuisine to cook?
Asian preparations for their versatility, quickness, and healthy attributes. Mexican is a close second.
Beef, chicken, pork, or tofu?
Local asparagus. It’s only around up here for a few weeks in the Spring.
Chef you most admire?
One you would recognize would be Eric Ripert. Locally, it would be Harlan “Pete” Peterson of Tapawingo fame in Ellsworth, Michigan. He is so talented but incredibly humble. He just opened Alliance here in town. Already a favorite of many!
Food you like the most to eat?
Fresh seafood and shellfish. Walleye is a favorite. But put a fried egg on something and I’ll order it.
Rice Centennial Farm Ribeye ready for the Carnivore menu.
Food you dislike the most?
I never really acquired a taste for calf’s liver. I’ll get my iron somewhere else, thank you. (<<Look left)
How many tattoos? And if so, how many are of food?
None so far, but my wife has one. Does that count?
Books Worth Buying: January’s Best Food and Drink Releases
We get dozens of cookbooks each week at SAVEUR magzine, and every month we share our favorite new releases—books that, through one avenue of greatness or another, have earned a place on our over-stuffed shelves. This time, those books that piqued our interest came from all over the world—the Middle East, Myanmar, Paris, the American South—and covered a variety of recipes, from Gluten Free cooking to Palestinian mezze.
OLIVES, LEMONS & ZA’ATAR: THE BEST MIDDLE EASTERN HOME COOKING
by Rawia Bishara
I have long been a fan of Tanoreen, Rawia Bishara’s Palestinian restaurant tucked away in Bay Ridge, Brooklyn, where her inventive mezze, like fried Brussels sprouts drizzled with fresh tahini and pomegranate seeds and eggplant napoleons slathered in babaganoush cream, make the forty-five minute trek from Manhattan well worthwhile. So, I was thrilled when I finally got my hands on her cookbook, and the secrets behind the delectable dishes I’d eaten at her restaurant. The recipes for my favorites turned out to be shockingly easy, 5-ingredient affairs, and as I flipped through the pages of mouthwatering photographs and lovely asides about local culinary folklore and her own food memories, I also discovered simplified recipes for many Palestinian classics. For example, her recipe for Musakhan, a complicated festival dish of sumac-rubbed roast chicken served on rounds of fresh-baked taboon bread, is transformed from weekend project to weeknight meal with a simple pizza-like flatbread recipe and smart substitutions like quick sautéed boneless chicken breast. Bishara’s modern, approachable take on classic Palestinian food makes Olives, Lemons, & Za’atar a book I’m glad to have on my shelf as a source for doable, exciting dishes and tried and true favorites that I will be reaching for again and again. —Felicia Campbell
Available February 13 from Kyle Books $29.95.
IN THE LAND OF MISFITS, PIRATES AND COOKS
by Chef Michael Bennett
It is akin to cooking and eating with a conscience. Chef Michael Bennett carefully weaves the art of cooking with the science of achieving a healthy body and sane mind. He introduced to his readers an approach in eating that has been inspired by the wisdom of the ages.
As a person who has been making the transition toward a more natural diet, I was naturally drawn to this book. Overall, I would say that it was a helpful book at inspiring readers to eat healthier. I liked the personal introduction that discussed the author’s motivation for writing the book as well. It set the tone of a book as a regular guy who has learned things about Caribbean tropically-inspired healthy cooking while discussing what it is like to travel and work throughout the Caribbean. After reading so many books from “experts”, this was a nice little break. All the Gluten Free recipes like —spiced pecans, crab beignets, silky onion dip, and my favorite, bacon and Parmesan gougères—transformed my kitchen table into a fruit laden maple Butcher’s block sideboard.
The book is just as interesting reading as it is interacting. The author has published this book with interactive QR code links that connect your directly to the Internet’s database of cookery terms and grocery websites where you can find the more rare food novelties.
This book will take you on a 1000 mile journey across the Caribbean in an innovative technological and healthy way.— FoodBrats.com
Available from FoodBrats.com $35.95
DOWN SOUTH: BOURBON, PORK, GULF SHRIMP & SECOND HELPINGS OF EVERYTHING
by Donald Link and Paula Disbrowe
I grew up in the South, and on cold, blustery days in New York, I long for it. The Gulf Coast holds particular charms for me, and whenever I go to New Orleans a visit to one of Donald Link’s restaurants is a must. So when Link’s latest cookbook, Down South, arrived, I grabbed it off the shelf and headed to the liquor store, inviting a few friends over along the way. Oftentimes, cocktails are relegated to the back of cookbooks, ancillary to the “real” stars of the show. In Down South, however, cocktails proudly set the stage for all of the deliciousness to come. Meyer lemon French 75s were my favorite, but the punch from the famous Flora-Bama bar (whose wallop I have felt on a few youthful road trips down the coast) was the crowd pleaser at my house. Following the initial cocktail section of the book, Link takes you inside an “old-school Southern cocktail party” with dishes—spiced pecans, crab beignets, silky onion dip, and my favorite, bacon and Parmesan gougères—that transformed my Brooklyn kitchen table into a groaning Southern sideboard. The rest of the book is just as inviting, and Link’s enthusiasm for the region is palpable. Cooking from this book took me a thousand miles down south and out of the northeastern cold. —Kaylee Hammonds
Available February 25 from Clarkson Potter $24.63
UNDER THE SHADE OF OLIVE TREES: RECIPES FROM JERUSALEM TO MARRAKECH AND BEYOND
by Nadia Zerouali & Merijn Tol
This playful romp through Arabia comes from the hosts of a Middle Eastern cooking program in the Netherlands who, through their travels, have come to see the area that stretches from the Mediterranean and North Africa to Iran, as a multicultural tapestry united by an ancient culinary history. In their latest book, Under the Shade of Olive Trees, they incorporate historic dishes such as Iraqimadfuna—a ground lamb-stuffed eggplant dish spiked with rose water that was popular in the Middle Ages—with easy, contemporary riffs on Middle Eastern cuisine, including their two-ingredient tahini-halva ice cream. Informative sidebars provide short histories of ingredients such as sumac and argan oil, along with tips on incorporating them into all manner of cooking. Nadia and Merijn’s inventive energy comes through in recipes like a modified Arabic flatbread, which uses an upside-down wok in place of the traditional rounded metal griddles used by street vendors in Lebanon. They have even included a special section in the back of the book where friends like Kamal Mouzawak, the founder of the first organic market in Lebanon, and Ingmar Neizen, an expert on African cuisine, share their favorite recipes. Though many of the recipes are basic, this book is full of surprises, my favorite of which was Niezen’s Sudanese falafel, a spicy, sesame encrusted version of the ubiquitous Middle Eastern snack served, in her version, with a tart-hot African peanut sauce. This cookbook offers a modern, innovative perspective on an amazing culinary region.—Felicia Campbell
Available March 18 from Stewart, Tabori & Chang, $31.50
LA MERE BRAZIER: THE MOTHER OF MODERN FRENCH COOKING
by Eugenie Brazier
Simple French fare is my preferred comfort food: an omelet with salad, a slice of pâté, perfectly-executed moules marinières—for me, these simple bites can transform a drab day into something else entirely. My collection of French cookery books has swallowed my bookshelf to the degree that I’ve had to enforce an “only if it’s extraordinary” rule on my purchases, but La Mère Brazier: The Mother of Modern French Cooking is just that. Available in English for the first time this month, La Mère Brazier brings the life, voice, and recipes of an iconic French chef to an Anglophone audience at long last. Paul Bocuse, who apprenticed in Brazier’s kitchen, wrote the highly respectful and nostalgic forward to this book. Care has been taken to retain the historical accuracy of the recipes while making them accessible to modern home cooks. And the stories of Brazier’s rise from farm-hand to fêted, decorated chef—she was the first woman to receive six Michelin stars—is told with such charm and simplicity, and with such emphasis on the humble roots of much of her food, that I could not help but hear her voice as I stood in my kitchen recently, whipping up a batch of her Parisian gnocchi, feeling grateful that there was room on my shelf for at least one more book. —Kaylee Hammonds
Available March 25 from Rizzoli, $24.92
YUCATÁN: RECIPES FROM A CULINARY EXPEDITION
by David Sterling
Before I picked up this book, I knew little about the Yucatán, apart from what I had read in the story The Queen of Yucatán from our Mexico issue. With that meager knowledge in mind, I approached David Sterling’s tome not without apprehension. The book runs through all the sub-regions of the Yucatán, almost a food-driven road trip in text. And beyond Sterling’s encyclopedic and meticulously-researched knowledge of Yucatecan food, his love for and connection to the region and its fare are evident on every page it is rare to find such humble passion and vigor in a volume that is so comprehensive and informational. The photographs capture scenes from the streets, food stalls, and home kitchens, as well as landscapes from the region. Nothing feels staged the images of the recipes are mouth-watering, yet homey, imperfect, and entirely in tune with the rest of the book.
The recipes, too, are surprisingly accessible. On a snowy night in New York City, I set out to make Ajiaca, a deeply garlicky stew with a strong orange color. After roasting six heads of garlic and squeezing out the slightly sweet, liquified cloves, I started adding vegetables to a stock pot. By the end of a long stew, large hunks of pork tore apart under the tines of my fork. An entire diced potato had disintegrated into the stew, giving it a comforting thickness and satisfying texture. I spooned out bowls of pork and vegetables, topped them with the orange broth, and finished with plantains I had twice fried into tostones, putting together a bowl of the Yucatán. I couldn’t imagine eating anything better on a cold winter night. —Oliver Erteman
Available March 30 from University of Texas Press, $40.65
LODGE CAST IRON NATION: GREAT AMERICAN COOKING FROM COAST TO COAST
By The Lodge Company
It was my mother-in-law—an exemplary cook—who gifted me with a Lodge cast iron skillet when I was just a newlywed. That was a decade ago, and it’s since been U-Hauled across the country and moved in and out of countless New York City apartments. But no matter how tiny the stove (and there have been some Easy Bake Oven-style varieties in past kitchens), I always find a home for my trusty skillet on the back left burner. In Cast Iron Nation, Lodge celebrates the deep ties Americans have to this well-seasoned cookware, with recipes that span the nation. A few classics make an appearance: center-cut, bone-in pork chops that become sweet with a quick sear a buttermilk-brined fried chicken and a handful of trusty cornbreads, cooked in the vessel that gives the requisite cracking crust. But there are plenty of rather sophisticated recipes represented here, too, and I fell hard for the squash bisque with mascarpone and apple-cheese crostini. I could never have imagined making soup in my skillet, yet the flavors roast and melt down to a wintery perfection. The North Carolina clam chowder, a warm-your-belly kind of dish, ditches the thick base, and allows plump clams to steal the thunder. Since I’ve found this cookbook, now thoroughly dog-eared, it seems that my beloved skillet has made its way to the front burner on a near-daily basis. —Anne Roderique-Jones
Available March 18 from Oxmoor House, $25
Buy Lodge Cast Iron Nation: Great American Cooking from Coast to Coast
SLICES OF LIFE: A FOOD WRITER COOKS THROUGH MANY A CONUNDRUM
by Leah Eskin
For charm, you can’t beat Leah Eskin’s memoir and cookbook, Slices of Life (Running Press, 2014). The long-time SAVEUR contributor and Chicago Tribune columnist brings an irreverent humor, cool precision, and gustatory gusto to her accounts of American family life. Each small, resonant moment is occasion to cook something delicious: a child’s obsession with dinosaurs leads to batches of stegosaurus-shaped pumpkin muffins an audiophile husband’s grudging surrender of the aubergine-colored mega-speakers that hogged the living room inspires a bout of eggplant cookery a sulking pre-teen gets Mom’s love in the form of an Asian chicken salad. So much domesticity necessarily inspires nostalgia, but Eskin is such a versatile cook that such reveries offer pithy surprises: college memories come attached to a recipe for lobster rolls tax day merits its own dessert, an almond and popcorn brittle. Readers with a more categorical sensibility might be disconcerted by Eskin’s haphazard organization—ice cream recipes up against a granola recipe up against a tarragon chicken recipe—but the book simply mirrors life, which is brimming with episodes either happy or sad but always punctuated by a meal. —Betsy Andrews