The base of this fully-loaded Caesar salad is an easy dressing made with pantry staples, then the flavor is cranked up by grilling all the components and adding smokiness.
Jet and Ali Tila share their technique for getting restaurant-level crispy skin on salmon. They also make an Indian-spiced yogurt sauce and Caesar salad bites to round out the meal.
Justin Chapple's secret to the slow-cooked flavor of this speedy Bolognese is store-bought marinara, concentrated tomato paste and a tiny splash of soy sauce.
Ree Drummond is creating chilled out recipes for a very hot day. There's an amazing Salmon Nicoise Caesar Salad mashup and some marvelous Mini Muffuletta Sandwiches. Then, there's the coolest California Roll Sushi Bowl and frozen, fabulous No Churn Chocolate Dream Ice Cream. Ree's keeping things cool on the ranch!
The Kitchen hosts go back to school with their top salad recipes and tips. Jeff Mauro gives a history lesson on the best ancient grains for his Blistered Tomato and Farro Shrimp Salad, and Katie Lee Biegel gets creative with presentation tips to beautify your salads. Alex Guarnaschelli is the head of science class with a demonstration on dressing emulsification for her Chicken Caesar Salad. For French class, Geoffrey Zakarian teaches a Salade Lyonnaise, and Sunny Anderson puts bad salads in after-school detention!