It's Valentine's Day and love is in the air at boot camp. A prancing cupid finds his way into the kitchen and the recruits learn how to make sweets for their sweeties, test their ability to whip cream and create molten chocolate cakes. For the main dish challenge, they'll have to make a swoon-worthy, multi-component dessert to win over Anne Burrell and Tyler Florence's affection. In the end, the romance will be over for two of them and the Chefs will each have to break up with one of their recruits.
The Kitchen hosts have hearty versions of everyone's all-time favorite snacks! Jeff Mauro makes Coconut Shrimp Salad that's perfect for a light weeknight dinner, and Katie Lee Biegel turns America's favorite dip into Caramelized Onion, Roasted Potato and Cauliflower Salad. Then, Sunny Anderson turns a take-out appetizer into a satisfying meal with her Easy Egg Roll Bowl, Alex Guarnaschelli transforms mini pigs in a blanket into Hot Dogs in a Puff Pastry with Everything Spice and Geoffrey Zakarian digs into a supersized snack for dessert!
In Cooking with Dad, chef-dad James Briscione prepares easy, family-friendly meals and snacks with the help of his trusty sous-chef, his daughter Parker. It's always a party in the kitchen with these two, and even baby brother August is a fan of their tasty collaborations.
Food blogger Bev Weidner makes her Slow Cooker Ranch Chicken Nachos, which is a fantastic treat for game days, weeknights, or whenever you want a crunchy and delicious snack.
These bite-size flavor bombs have a satisfying crispy shell. Make a double batch and freeze half for a quick game day snack or weeknight side -- no thawing required.