Bring your favorite Italian flavors home with Melissa's Lemony Shrimp Scampi Pasta, Roasted Broccoli With Parmesan, and coffee-spiked, creamy Affogato. As always, all three will be on your table for under $10 -- that's amore!
Don't settle for cold cut sandwiches because you're cooking for one. Make a great meal you can have all to yourself. Orecchiette w/Broccoli and Chickpeas; Pacific Halibut in a Sicilian Sauce; Saltimbocca alla Romana.
Rachael turns even the shyest chef into the host with the most with this easy crowd-pleasing meal. Oven-Poached Salmon with a Cucumber Relish; Broccoli Rice; Angel Food Cake with Mixed Berries and Sauce.
Ree Drummond is cooking up a storm with chicken, chicken... and more chicken! She demonstrates the benefits of bulk buying with three fantastic dishes: Slow Cooker Chicken and Broccoli, Chicken Pie and Chicken Kale Caesar Salad.
Ree Drummond's cooking up a takeout treat for her girls, making a surprise dinner of their favorite Chinese food, complete with Cream Cheese Won Tons, sticky Orange Chicken, Beef with Broccoli and stir-fried Chow Mein.
With a few store-bought items and a lot of imagination, dinner's a snap. Buffalo Pierogies; Sauteed or Grilled Ham Steak Pineapple; Broccoli Slaw; Grilled Sweet Potato with Chile-Lime Vinaigrette; Berries and Cream Crepes.
Sandra draws the crowd with her Cheesy Beer Fondue, Ale Poached Halibut and Steamed Broccoli with Ricotta, Beer and Chive Sauce. Sandra whips up a Cream Soda Pound Cake covered in ice-cream and caramel topping.
Make steakhouse favorites at home with Chef Anne's recipes and insider tips. Dry Rubbed Rib Eye is juicy and flavorful; Pommes Anna is an impressive potato side; Sauteed Broccoli Rabe is a fresh alternative to creamed spinach.
Jeff goes hog wild with a Roasted Pork Sandwich With Piquillo Peppers and a side of Broccoli Rabe and Chorizo. Then, giant Pigs in a Blanket filled with sweet mascarpone cheese and topped off with Apple Chutney.
The Kitchen is going green for Earth Day with seasonal recipes and sustainable ingredients. Katie Lee Biegel starts off with a Meatless Monday dish, her Lentil Stuffed Peppers. The hosts create an Indoor Vertical Herb Garden, and Geoffrey Zakarian shares his Lemon Herb Compound Butter. Alex Guarnaschelli cooks stem to peel with her Broccoli and Broccoli Stem Salad, and Sunny Anderson dresses up her Green Goddess Mussels. Then, Jeff Mauro creates a rainbow with his Ratatouille Sandwich, Geoffrey finishes things off with his Kombucha Talkin' About cocktail, and the hosts try some upcycled snacks.