Guy Fieri cooks a meal with his favorite kitchen companion, his mom! They're starting off with an Andouille Stuffed Pork Loin Roast with Pan Gravy — what's not to love? To go with that, Guy's Spicy Vegetarian Red Beans and Rice, based on a dish his mom made when he was growing up: It's a little smoky, a little spicy, full of kale and red kidney beans — you could make a meal out of this alone!
Everyone is busy with the wheat harvest on the farm, so Molly Yeh is making a meal to share with the farmers and keep them fueled and happy for the days ahead. They love her cheesy Ham, Spinach and Potato Pizzas -- with wheat crust, of course! Molly also makes Creamy Navy Bean and Rosemary Dip and a tangy Tomato Green Bean Salad with Wheat Berries, and for dessert, she whips up Coconut Pudding with Roasted Rhubarb.
These fun and flaky treats are just the right size for dunking. Erin Jeanne McDowell will teach us how to bake and decorate puff pastry strips. She’ll also show us how to make two sauces to dunk them into: creme anglaise and a dark chocolate ganache.