The president of the Junior League visits as we celebrate the 100 year anniversary of the Junior League. Recipes: Watercress, Pear and Blue Cheese Salad, Balsamic Chicken Breasts, Green Beans in Yellow Butter, Twice Baked Potatoes, and Chocolate Almond Terrine.
Come fall, it gets nippy outside--perfect time to fire up the range to cook something adventurous. Why not try wild game? Recipes: Grilled Quail Salad with Creamy Garlic Vinaigrette, Venison Medallions with Shiitake Port Sauce and Sliced Baked Apples.
Tonight's menu is great for a bit of outdoor entertaining. It's simple, elegant, and cooling for your summer tastebuds. Recipes: Fresh Figs with Rosemary Goat Cheese; Chilled Tarragon Tomato Soup; Grilled Shellfish and Potato Salad and Summer Berry Basil Kissel.
Emeril's Recipes feature foods and products from his new home in Chelsea market such as Potato Crusted Snapper on Warm Chanterelle and Lump Crabmeat Salad with Fava Bean Cream, Chateaubriand a la Bouquetiere with Marchand de Vin Sauce, Baked Alaska
You know, there’s nothing like a tomato fresh off the vine or herbs right out of the garden. That’s why we’re cooking fresh from the field tonight. Recipes include: Heirloom Tomato Salad with Herb Vinaigrette
Wedding brunch buffet style with Kathleen Kennedy, author of Priceless Weddings, who'll give us tips on throwing your dream wedding for less money. Recipes: Prosciutto and Melon, Farmer's Market Tomato Salad, Smoked Salmon Souffle Roulade, Lemonade Zested Orzo Pilaf and Minted Raspberry Lemonade.
Joanna shares her unique Chicken Pot Pie recipe, a staple in the Gaines household that was inspired by her kids' love of mashed potatoes. She serves this family favorite along with Spinach Salad with Warm Bacon Vinaigrette and Kahlua Chocolate Bundt Cake.
Tyler visits a couple in Honolulu, HI, that have recently become vegetarians. They are interested in learning new recipes that fit this lifestyle. Tyler demonstrates three tofu dishes: Pan-Fried Tofu with Spicy Ginger Soup, an Eggless Salad and a Silken Smoothie.
Gordon's on the trail of this American favorite, starting at an NJ farm. The growers share their salad recipes, and take us to NYC's Rao's where the cooks makes their famous red sauce. Then we return to NJ for a tri-colored treat.