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Bringing Breakfast Back

Episode | From: The Kitchen
The Kitchen is bringing breakfast back with Geoffrey Zakarian's Mimosa Sunset cocktail and delicious Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread, plus two recipes that will help add protein to your breakfast. Food Network's Anne Burrell stops by to make Crepes with Mascarpone and Chocolate with a Cherry Compote. Plus, the hosts decode egg cartons, demonstrate quick and easy hacks using a waffle iron and share coffee tricks that will upgrade your morning joe. Mentioned in this episode: Coffee Talk

Olive Oil Braised Octopus

Recipe | Courtesy of Danielle Sepsy
Total Time:
3 hours

Wedgelet Kabobbies

Recipe | Courtesy of Jeff Mauro
Total Time:
1 hour 5 minutes (includes cooling and marinating time)

Grilled Vegetable Bruschetta

Recipe | Courtesy of Danielle Alex
Total Time:
40 minutes

Sweet Corn Succotash Gazpacho

Recipe | Courtesy of Claire Thomas
Total Time:
2 hours 25 minutes (includes chilling time)

Buff-matoes

Recipe | Courtesy of Jeff Mauro
Total Time:
6 hours 15 minutes

Red, White and Blue on the Cue

There is something so American about an afternoon tending the grill and Bobby Flay continues that tradition with some luscious stateside treats, like his Grilled Soft Shell Crab Sandwich topped with Red Slaw and sweet Yellow Tomatoes. Then Chef Flay crisps up a treat from his city childhood with his version of everyone's favorite lunch on the go, New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish. The true magic of American fire-cooking is achieved with his low and slow Smoked Prime Rib topped with a Red Wine Steak Sauce that evokes the red leather banquettes of a classic steakhouse. A Sweet Cherry Slushy brings refreshment and color to this feast celebrating the delicious Red, White and Blue.

Broccoli Summer Salad with Dijon Mustard Dressing

Recipe | Courtesy of Amy Chaplin
Total Time:
1 hour 5 minutes

Moroccan Tofu with Couscous

Recipe | Courtesy of Food Network Kitchen
Total Time:
40 minutes

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