The hosts get cozy with comfort food that's all grown-up on this episode of The Kitchen. Sunny shares incredible Apple Butter-Braised Pork Chops and the braises get even bolder when Jeff simmers up Red Wine Braised Short Ribs. Then it's mac and cheese times two with Geoffrey's Baked BLT Mac and Cheese and Katie's stovetop version with mushrooms and thyme. Then Laura Vitale whips up some authentic Italian Cannoli while she chats about her new show on Cooking Channel and more!
It's all about the flavors of fall, starting with Jeff Mauro's United States of Meatloaf, and continuing with two winter squash recipes: Marcela Valladolid's Spaghetti Tossed with Butternut Squash and Katie Lee's Roasted Spaghetti Squash with Curried Shallot Butter. Geoffrey Zakarian shows how to make the popular French dish, Moules Frites, and the hosts have style and organization tips for a next-level tailgate party. The afternoon comes to a close with Geoffrey's Blood and Sand cocktail and a lesson in whiskey 101.
Megha McSwain is an Indian-born American freelance food and travel journalist, based in Houston, Texas. Megha has a knack for storytelling, currently serving as a contributor for Food Network, InsideHook, Eater and Texas Monthly. Previously, she served as the Interim Editor for Eater Houston at Vox Media; Food & Travel Reporter for Chron.com at Hearst; and Food Editor of luxury lifestyle magazine Houston CityBook. Beyond writing, Megha appears regularly on local lifestyle show, Great Day Houston, where she reports on restaurants, chefs and events; and she also serves as host of the Travel-preneur podcast, which highlights innovators in the travel space. In her free time, Megha enjoys reading, working out, indulging in all things Bravo, and spending time with her husband and two rescue pups, Pax and Wadsworth.