Finally, Geoffrey and his spouse, Margaret, make a Boozy Cherry Milkshake that pairs completely with any burger or sizzling dog. The Kitchen hosts rejoice the spring season with a most-colorful feast. Sunny Anderson shares her Easy Baked Lemon Sole with Spring Onions, an attractive major course.
Geoffrey Zakarian has the secret for the creamiest Cream-Less Mushroom Soup, and Jeff Mauro makes his simple Cheat Sheet Thai Peanut Swoodles. Nutritionist Joy Bauer brings her wholesome Orange-Chamomile Blondies and shares what’s scorching in healthy consuming for the new year. The Kitchen invites special guests Ted Allen, Christian Petroni and Martina McBride for a Friendsgiving full of 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 facet — Triple Sec Cranberry Relish — and Christian cooks up some Fried Brussels Sprouts.
Restaurateur and author John Besh and his son make a straightforward school-night dinner. Plus, throwing a camping celebration for youths, a cocktail for fogeys to get pleasure from once the little ones go to bed, and hangover cures. Kick off summer season with a Diablo Stuffed Burger, plus two takes on potato salad. Kathie Lee Gifford stops by to make Peach and Rhubarb Crostata.
Finally, the hosts guess which fall developments their co-hosts are loving in a sport of Kitchen Guess Who. Geoffrey Zakarian makes a Peruvian Seafood Stew with Cilantro Broth, and then Jeff Mauro goes green with his Italian Stuffed Artichokes. Cookbook writer Lindsay-Jean Hard shares the key 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 particular guest choose, Food Network’s Valerie Bertinelli. The Kitchen Helpline is open for the vacations and the group is ready to bring critical 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.
Boil Salt Water – Once your green beans have been prepped, fill a large pot with water and add a few teaspoon of salt. Salt not only helps crisp the green beans up but in addition adds flavor. Prep Green Beans – Wash your fresh green beans beneath chilly water and pat them dry with a towel. Then, use scissors or sharp knife to cut the ends off and discard those pieces. Most greens, like green beans, solely must boil for round 2 minutes to be blanched.
The Kitchen is passing the summer produce and cooking simple, flavorful recipes! Katie Lee begins with certainly one of her favorites, peaches, to make Grilled Smoky Tofu Tacos with Peach Cucumber Salsa. She tosses a cucumber to Sunny Anderson, who makes her Easy Mustard-Pickled Veggies. Jeff Mauro makes use of Sunny’s contemporary corn in his Smoked Corn and Poblano Chicken Skillet then tosses a zucchini to Alex Guarnaschelli. Alex makes her delicious chick fil a cobb salad carbs Fried Zucchini and tosses basil to Geoffrey Zakarian, who whips up Tomato Bruschetta with Crispy Prosciutto. Plus, the hosts showcase their gardens and share tips for rising contemporary summer produce.
Finally, Geoffrey Zakarian toasts to the vacations with a Blood Orange Sherry Cobbler Cocktail Punch. The Kitchen is kicking off summer with a scorching menu, starting with Sunny Anderson’s Sizzling Summer Burger and Jeff Mauro’s facet dish, Double Potato Salad with Pesto. Food Network’s Bev Weidner thrills on the grill together with her Grilled Salmon Tacos, and Chef Robert Irvine brings his Peach BBQ Chicken with Cucumber and Tomato Salad. Geoffrey Zakarian makes his spin on a classic, Grilled Pineapple Upside Down Cake, and the hosts usher in summer season with stepped-up s’mores.