What to Watch: Premieres of The Kitchen and Rachael Ray's 3 in the Bag
This weekend, two brand-new shows are joining the Food Network lineup. On Saturday morning, watch the premiere of Food Network's new series, The Kitchen — part cooking show and part talk show hosted by Jeff Mauro, Geoffrey Zakarian, Katie Lee, Marcela Valladolid and Sunny Anderson. Then, on Sunday morning, tune in for Rachael Ray's new cooking show, 3 in the Bag, where she'll show viewers how to create three exciting meals out of one grocery bag of ingredients.
Also this weekend, Giada De Laurentiis will judge a new episode of Cutthroat Kitchen filled with the usual sabotages. Plus, watch all-new episodes of Trisha's Southern Kitchen, On the Rocks, Sandwich King, Guy's Big Bite, Giada at Home and a special Sunday-night episode of Chopped.
Longtime friend Chef Art Smith visits Trisha in the kitchen to share some healthy but classic Southern dishes. Trisha impresses him with her Slimmed-Down Carrot Cake and Unfried Chicken while Art takes on the ultimate garlic cauliflower mash.
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 Red Velvet cocktails while the chefs dish on what they're "Into and Over" this week.
Bar expert John Green revamps one of the oldest bars in Hawthorne, Calif., the Falcon Inn. Years of mismanagement ruined the bar's reputation and it's up to John to get them back on track. In just four days, John will transform this dingy bar to keep The Falcon off the rocks!
With more and more people asking Rachael Ray for gluten-free recipes, she's come up with three meals that don't sacrifice a thing in terms of flavor. First out of the bag: Sweet 'n' Spicy Shrimp Lettuce Tacos. Then it's Zucchini Pappardelle with Pesto and Eggplant Alla Norma. Last but not least is Poblano Posole, a classic Mexican stew served with radishes, avocado and scallions.
Guy Fieri celebrates the Mediterranean-esque bounty of Sonoma County by cooking a healthy meal with his friend and local celebrity chef, Mark Stark. First up are Guy's Mediterranean sardines stuffed with lemon, garlic and herbs, cooked on the grill and served with homemade spicy tartar sauce. To go with those, Guy's got an orzo salad chock-full of veggies covered with a feta and red wine vinegar dressing. Last but not least, Chef Mark tears it up with his recipe for an Italian kale slaw with crunchy veggies and smoked almonds, all topped off with fried farm-fresh eggs.
Jeff's starting off with a chicken shawarma sandwich topped with a fresh cucumber and tomato salad and drizzled with tahini sauce. Next up is lamb kefta with roasted tomatoes, served ballpark style. Then Lorenzo joins Jeff in the kitchen to make kiddie kebabs. This Mediterranean feast is rounded out with roasted beet and mint hummus.
Giada De Laurentiis creates hearty and colorful meals that feature vegetables as the main component, like kale, raisin and pine nut soccas, Tuscan barley and vegetable soup, fettuccine with roasted tomatoes, peas and fresh mozzarella, and tofu and black bean scramble with smoked salmon.
It's Closing Time, and the chefs have just two minutes to shop for their game-day-feast ingredients. Then, in a Single Aisle Showdown, the chefs are tasked to make their best dish using only the produce and condiments aisle. And Guy's final game has two chefs using Five Ingredients or Less to make an upscale chicken dinner.
The chefs must make use of ingredients that are usually thrown out for being imperfect, overripe or stale. For example, the first basket includes juicer pulp and tea bags. Then, in the second round, the competitors have to get creative with a little bit of salad dressing and some paltry scraps of poultry. And the finalists get some often-tossed portions of fruit and the peels of a veggie to work into their desserts.
Giada De Laurentiis guest judges this episode of Cutthroat Kitchen and is welcomed with a sweet version of a deviled egg. Then, one chef must avoid being canned by making chicken and waffles with a whole canned chicken. Finally, we see if one chef can create a delicious dessert after his or her sugar is replaced with sugar cane.