In a dish inspired by Tournament of Champions, Jordan Andino prepares cod poached with coriander and pink peppercorns, complemented by a colorful avocado salad and tangy buttermilk ranch.
Chef Anne Burrell shows her recruits how to use a light touch to make flaky crab cakes and how to char a red pepper, red onion and corn on the grill for a fresh salad.
Nicoise Olives and a colorful array of pickled peppers add a welcome briny twist to the usual combination of iceberg lettuce, blue cheese and bacon in this spectacular salad.
Valerie Bertinelli gives fruit salad a major upgrade by making a delightfully colorful fruit board and a dip that includes tangy Greek yogurt and honey infused with red pepper flakes.