What to Watch: The Premiere of Unwrapped 2.0, and The Walking Dead’s Benjamin Papac on Halloween Wars
This weekend, celebrate the cool weather with comfort food recipes from your favorite chefs. On Saturday morning, Ree Drummond starts things off with a family lunch of Spicy Sausage Dogs and Kiwi Lime Pie for dessert. Next, the co-hosts of The Kitchen are sharing their best autumn recipes with Jeff Mauro’s United States of Meatloaf and Marcela Valladolid’s Spaghetti Tossed with Butternut Squash and Sage Butter. Then, on Sunday night, Unwrapped 2.0 premieres with back-to-back episodes about movie theater eats and your favorite crunchy snacks.
On Sunday morning, Giada De Laurentiis hosts a wine-and-appetizer party, serving Potato Crisps with Goat Cheese and Olives and a Savory Crostata. Next, Damaris Phillips goes picking the fresh harvest and picnicking with blackened chicken sandwiches and Zucchini Noodle Salad. Then, on Sunday night, there are all-new competition shows, starting with a Guy’s Grocery Games with four chefs who have overcome adversities to make their culinary dreams come true. Next, the four remaining teams on Halloween Wars present their displays to guest judge Benjamin Papac from The Walking Dead. Then, Alton ends the night with a whole new slate of sabotages on Cutthroat Kitchen.
The family has been working hard shipping cattle and is ready for a fabulous lunch, so Ree is cooking up fun Spicy Sausage Dogs in a curry and onion sauce. On the side, she serves a kicking coleslaw with mustard and horseradish dressing, and for dessert, there's a chilled Kiwi Lime Pie.
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 Curry-Shallot Butter. Geoffrey Zakarian shows how to make the popular French dish Classic Moules Frites, and the hosts have style and organization tips for a next-level tailgate party.
It's movie munchies madness as host Alfonso Ribeiro goes behind the scenes of blockbuster sweets like Dots and Cookie Dough Bites. Then, find out how to add a punch to your sweet tooth with mouth-puckering Sour Straws and San Diego Pretzels' salty Jumbo Soft Pretzel.
Host Alfonso Ribeiro explores snacks that know how to put that little crunch in your munch, like See's Candies’ peanut brittle and Snak King's crispy Taco-Litos. Then, learn about Peking Noodles' aptly named Crunchy Noodles, and how Primrose Candy Company has perfected the mix of crunch and chew in its Strawberry Bon-Bons.
Giada hosts a wine-and-appetizer party, creating bite-sized versions of popular Southern Italian dishes. Her menu includes: Savory Crostata, Potato Crisps with Goat Cheese and Olives, and Parmesan and Prosciutto Spiced Plums.
Damaris spent many days as a kid enjoying the fresh bounty of Huber's Farm, and now she's returning with friends for a farm adventure. She packs a picnic lunch for the day, making Zucchini Noodle Salad and Blackened Chicken Sandwiches with Almond Butter and Red Pepper Jam.
Four chefs who have overcome life's adversities by following their culinary dreams compete to become a Triple G winner. The chefs must scale back their shopping lists to make their best pasta dish with less than 5 pounds of ingredients. The final two make an inspired dinner using the random ingredients dictated by the Fieri Food Pyramid.
The four remaining teams compete to create mind-blowing Halloween-themed displays that show a mutated and terrifying hybrid horror. A special guest judge, actor Benjamin Papac from The Walking Dead, will help determine which team will be eliminated.
A chef draws a sword during a Monte Cristo challenge. Then, it's not exactly the "lab" of luxury for one chef. Finally, rocky road really lives up to its name.