This trip, Guy Fieri's getting stuffed and sandwiched. In Los Angeles, a taco truck is going big with the birria and putting out tasty tostadas. In Bend, Ore., it's Polish-palooza with lights-out pierogis and a cabbage specialty. Then in Milford, Ohio, an elevated diner is spicing up their chicken sandwich and pairing short rib grilled cheese with kimchi tomato soup.
These four extraordinary chefs all serve their communities with their culinary talents. In the first round they must combine chicken soup and barbecue sauce. The second round has the chefs creating scallop dishes with two unusual produce items. And the finalists have to get their buns in gear in the last round, when they are given hamburger buns to cook with.
Ina is making dinner for her friend Miguel Florres-Vianna who is at the barn photographing the garden. While Miguel takes photos he creates a surprise table setting for Ina inspired by foliage found in the garden. On the menu are Panko-Crusted Salmon, Warm French Lentils, All American Cheese Board and Chicken Noodle Soup for Miguel's journey back to the city.
Guy Fieri cooks a pasta meal to end all others. His Killer Kale Pasta is a mean, green, garlicky machine spiked with chili flakes and fortified with shredded chicken and Parmesan cheese. To serve alongside, Guy's making Hearty Vegetable Soup with his homemade stock and Warm Garlic Pitas, perfect for sopping up any and all savory remnants of this dynamite meal.
It's Molly's sprinkle, and she's throwing a baby shower on the farm to celebrate! She's making fun, indulgent foods, including savory Lentil Soup in chewy Bread Bowls with salty pancetta and crave-worthy Chicken Caesar Salad Wraps with Crispy Cheese. For dessert, there are glossy pink Sprinkle-y Glazed Yeasted Donuts and icy Grape Slushie Floats to wash everything down.
Here's a promise: in one hour, you'll get one week's worth of food that you can make it one day...plus one of Rach's new favorite cooking techniques. Slow Roasted Lamb, Roasted Tomatoes, Braised Potatoes And Artichoke Hearts; Portuguese Fish Supper; Peas And Potatoes Soup With Tarragon Pesto; Chipotle Chicken Thighs With Chunky Guacamole; Stuffed Peppers With Lamb And Eggplant.
Sandra goes around the world to create a fun menu with international flavors. First, she's South of the Border with her Creamy Green Chile Soup. Then, a flavorful rub makes Sandra's Butterflied Asian Chicken perfection.
For dessert, Sandra's Greek-inspired Baklava Roll-Ups are unbelievably easy and always delicious. For cocktail time, Thai Iced Tea gets a cool Sandra spin.
Ree Drummond is giving the lowdown on how her life and food change during the different seasons on the ranch. She makes a Red Wine Pot Roast for the icy winter months, then Roasted Beet and Goat Cheese Salad for the spring. High summer means Grilled Chicken Tacos with Strawberry Salsa, and for the fall, nothing beats Carrot and Squash Curry Soup.