Four chefs celebrate summer with a barbecue block party where a roll of the dice picks the crazy items in their dish. Then the chefs have to improvise when their seafood spectacular comes with a weight restriction. In the final round, the chefs summer plans are turned upside-down when they have to turn the ingredients for an all-American cherry pie into a chicken dinner.
Geoffrey Zakarian shares The Kitchen's best recipes for enjoying brunch at home! He starts the day off with right Jeff Mauro's Kitchen Sink Frittata Croissant Sandwich, Katie Lee Biegel's Avocado Toast Panzanella, Sunny Anderson's Easy Baked and Loaded Pancake and Alex Guarnaschelli's Cherry, Chocolate and Pecan Scones. Plus, Geoffrey has brilliant tips for a Brunch Sandwich Board and an Any Berry Jam!
Calling all seafood lovers! Scott Conant teaches how to make a spaghetti with shrimp and mussels so you get some in every bite. He keeps the sauce simple and bright with juicy fresh baby tomatoes.
Jeff is starting off by making a Fried Egg and Oyster Sandwich served up with crispy pancetta on baked green tomatoes. Then it's a Tempura Poached Egg on an English Muffin with a Red Pepper Corned Beef Hash. And for a little something sweet he's making Red Wine Poached Pears filled with vanilla ice cream and topped with crushed granola.
Ree Drummond is gathering her friends for a New Year brunch featuring a menu of revamped favorites. In a fun twist on a classic, she makes everyone a Baked Bagel Egg-in-a-Hole topped with smoked salmon and more. There are Awesome Roasted Tomatoes with a fabulous herb drizzle and cute Waffle Pops, and everyone toasts with glorious Sunrise Mimosas.