best air fryer vegetable

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Guy's Dessert Games

Episode | From: Guy's Grocery Games

Pastry chefs invade Flavortown along with special celebrity judges Ron Ben-Israel, Duff Goldman and Jackie Sorkin-Fernandez for an all-dessert competition! In round one, chefs roll the dice to determine that their favorite dessert must include beef jerky. Next, chefs play Guy Fieri's favorite arcade game to decide which vegetable must be featured in their birthday treat. In the final face-off, chefs must make their best chocolate dessert using nine items or less.

Grill Masters: Battle 4

Episode | From: Chopped

There's just one spot left in the Grill Masters grand finale! A feisty new group of chefs talk trash from the start, but will the vibe change after somebody's lamb appetizer lands on the Chopping Block? A "steak" made from a vegetable is one of the surprises the chefs face in round two. Then, the last two competitors are supremely confident, but their knowledge of dragon fruit and mesquite powder could play a role in who grills the best dessert.

Comfort in Every Bite

Episode | From: The Kitchen

Jeff Mauro is savoring some of The Kitchen's cozy, warm recipes, including Alex Guarnaschelli's Sweet Potato and Turkey Shepherd's Pie, Katie Lee Biegel's Warm Roasted Fall Vegetable Pasta Salad, and Geoffrey Zakarian's Black Forest Overnight Oats. Jeff is also featuring his Good Old-Fashioned American Grilled Cheese and Tomato Soup, as well as Sunny Anderson's Easy PB&J Swirl Bars. Plus, Jeff gives his best tips for comforting mac and cheese and shows a fun way to use leftovers with a waffle iron!

Best Summer Bites

Episode | From: The Kitchen

Katie Lee Biegel is showcasing The Kitchen's all-time favorite summertime recipes and rounding up her best summer produce tips and tricks! First, Katie shares her Jerk-Seasoned Burgers with Coconut Lime Slaw, and Geoffrey Zakarian makes buttery Connecticut Lobster Rolls. Then, Jeff Mauro's Summertime Friselle Salad with Whipped Honey Ricotta and Alex Guarnaschelli's Summer Vegetable Calzones both give a taste of Italy. Plus, Katie uses her favorite ingredients in a flavorful side dish and shares a summery drink, and the hosts share their favorite summer wines.

Reality Check: Culinary Outlaws

Episode | From: Worst Cooks in America

The recruits find themselves in a dusty Wild West town where sheriffs and chefs Jeff Mauro and Tiffany Derry wrangle them into action. In the skill drill challenge, the celebs must reclaim stolen recipe ingredients and rustle up some Tex-Mex tacos. Then, it's time for a high-stakes main dish challenge: cowboy rib-eye steaks with potato and vegetable sides. The best recruits advance to the next week, but for the bottom two, it's a blind elimination cook-off showdown making loaded quesadillas with a dipping sauce.

Sharing Our Secrets

Episode | From: The Kitchen

The Kitchen reveals amazing secret ingredients, starting with Katie Lee's secret to golden and juicy Roast Chicken. The hosts open up the Kitchen Helpline and share tricks for perfect rice and flavor-packed roasted vegetables. Nutritionist Joy Bauer shares sweet secrets for healthy desserts, and Geoffrey Zakarian shows off a secret ingredient for perfect, juicy Meatloaf. Jeff Mauro makes Magic No-Bread Meatballs and Geoffrey shares an Easy Oven-Roasted Tomato Sauce, Katie cracks the code for the crispiest baked Chicken Wings, and Sunny Anderson shares a shocking ingredient for Banana Bread. Finally, a super special guest surprises the hosts, and friends of The Kitchen reveal their best-kept cooking secrets.

Cook-Out of Control!

Episode | From: The Kitchen

The Kitchen hosts are amping up summer foods for an epic summer celebration. Alex Guarnaschelli kicks off the cookout with her Triple Decker Burger with Roasted Vegetables and Cheese Sauce. Next, Katie Lee Biegel brings seafood flair for a crowd with her Lobster Roll Panzanella, and Sunny Anderson shares the best hack for perfect Racked Wings with Mustard BBQ Sauce. Geoffrey Zakarian whips up Pistachio Falafel with a Cardamom-Yogurt Sauce for a tasty party bite, and last but not least, Jeff Mauro thinks on his feet and takes the party to the next level with his Grilled Biscuit Sundae with Peaches and Blueberries.

Paul Berglund

PROFILES

If there’s one thing you learn as a line cook, it’s discipline. When Paul Berglund, executive chef of The Bachelor Farmer in Minneapolis, showed up in a suit for his first line cook interview at the acclaimed Oliveto restaurant in Oakland, CA, discipline was at the top of his resume: he was fresh from the US Navy and looking to launch a culinary career. “I was staring down at two choices,” he said: “Becoming a park ranger or a cook. I sometimes wonder what life would’ve been like in the Badlands, but am incredibly grateful fate steered me to cooking.”We, too, are very glad Paul Berglund didn’t become a ranger, or the world wouldn’t have The Bachelor Farmer, which opened in 2011 and serves some of the best edible expressions of the Upper Midwest. When Berglund began cooking at the converted historic brick-and-timber warehouse, most dishes leaned towards traditional Nordic fare—gravlax, Swedish meatballs— which connected him with his own heritage and the roots of traditional Midwestern cooking. However, it didn’t take long for Berglund to become inspired by ingredients sourced from local farms, including the best pork and butter he’d ever tasted. Berglund uses organic products whenever possible and also cultivates herbs and vegetables on The Bachelor Farmer's rooftop farm, which was the first of its kind in Minneapolis. A devotion to fine ingredients and their growers paid off when Berglund won the award for "Best Chef: Midwest" from the James Beard Foundation in 2016.You’ll understand how Berglund earned his accolades when you taste the fresh, wholesome dishes he’s made for Panna: maple syrup-braised beets with fresh cheese, hazelnuts, cider vinegar, or his shaved cabbage salad with Parmesan vinaigrette, chopped egg, and croutons. Even if you can’t put a finger on modern Midwestern cuisine, these dishes from Berglund’s kitchen will help you define it, deliciously.Paul's Restaurant:The Bachelor Farmer (Minneapolis, MN)

Jenn Louis

PROFILES

Jenn Louis loves to travel: she’s globetrotted her way through Europe, North America, South America, and even spent a few months on a dairy kibbutz in Israel. The food she cooks is just as adventurous and wide-ranging—which is why hummus and labneh sneak onto the menu with bucatini, cavatelli, and seasonal Pacific Northwest fruits and vegetables at her Portland establishment, Lincoln Restaurant. Of course, that menu changes almost every day, based on what’s fresh and looking good at the market. Diners might move from a starter of grilled octopus to a main dish of delicata squash with tahini and hazelnuts before finishing with popcorn panna cotta: a trip from the Pacific Northwest to Italy by way of Israel, but with a distinctive American accent.Named one of Food & Wine's "Best New Chefs" in 2012, Louis has competed on Bravo's Top Chef Masters and has earned two nominations for the James Beard award (“Best Chef: Northwest”). Louis’s debut cookbook, Pasta by Hand, shows off her mastery of delicious pastas and sauces to match. Recently, she’s decided to explore her love of Middle Eastern food in depth by focusing on Jewish fare like challah, brisket, and latkes, all with her signature style of straightforward sophistication.Louis prizes restraint and control in cooking: “I don’t like too many ingredients or ideas jammed together,” she said to Food & Wine. “You lose the individual ingredients; they can’t be appreciated.” Accordingly, her Panna recipes are faithful, simple renditions of classics, but delicious enough to wow restaurant-goers and dinner party guests alike.Jenn's Restaurant:Lincoln Restaurant (Portland, OR) Jenn's Book:Pasta by Hand (2015)

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Showing 481 - 490 of 517 results for best air fryer vegetable