apricot recipes | Food Network

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Hot and Spicy Celebration

Episode | From: The Kitchen

The Kitchen is heating up with hot and spicy recipes! Jeff Mauro brings the heat to the grill with his Apricot Habanero Pork Chops, and Katie Lee trades marinara for buffalo sauce in her Cheesy Spicy Buffalo Chicken Calzone. The Casserole Queens stop by to make Lunch Lady Doris' Spicy Mac and Cheese, and the hosts collaborate on Guacamole 3 Ways. It's all about flavor when Sunny Anderson shares her Orange Jalapeno Party Ribs, and the hosts' taste buds are put to the test when they sample hot sauces.

Make the Most of Your Summer Bounty

Episode | From: The Kitchen

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.

Make the Most of Your Summer Bounty

Episode | From: The Kitchen

Roast Chicken With Apricot Stuffing

Recipe | Courtesy of Food Network Kitchen

Total Time:: 4 hours 30 minutes

1 Review

Spring Into Action

Episode | From: The Kitchen

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.

Fake It 'Til You Bake It

Episode | From: Mary Makes It Easy

Whether you're a newbie baker or a pro who wants to take it easy, Mary Berg has recipe hacks to raise your baking game. Mary's Chocolate Chip Cookie Cupcakes feature a sneaky surprise center thanks to a roll of cookie dough from the refrigerator aisle, and store-bought pie crust is the perfect texture for Blondie Pie with apricot jam filling. Hummingbird Cake is an impressive dessert that tastes as if carrot cake and banana bread had a baby. Mary jazzes it up with canned pineapple, cream cheese peanut butter frosting and crunchy Peanut Butter Feuilletine-like topping made from breakfast cereal.

Simply Greek

Episode | From: Semi-Homemade Cooking

Sandra is bringing a taste of Greece right to her very own kitchen, but she’ll show you how to make it quick and super simple. The flavors of the Mediterranean are so bold your family will go nuts over her recipes. You’ll love how easy the recipes are to prepare. First on the menu are Hot and Sticky Wings, with a fruity apricot, pineapple, and jalapeno sauce.Then a Greek favorite, Spinach Souffle-Phyllo Cups, that are so flaky and so savory. There is also a light, Mediterranean favorite, Warm Greek Garden Olives. Next up, Sandra’s Pork Kebobs with Red Grape Sauce are a snap to make, and it’s a double dose at cocktail time. Sandra is mixing up a Santor-tini and a Mykonos Martini.