Inspired by the Food Network show Supermarket Stakeout, The Kitchen hosts are swapping grocery bags and making exciting new dishes. Katie Lee starts the swap by making Spicy Pecan-Crusted Chicken Thighs with Sunny Anderson's groceries. Then Sunny uses Geoffrey Zakarian's groceries to make her sweet and savory Brunchy Bread Pudding. Geoffrey continues the chain by making his BBQ'd Sweet Potato and Parmesan Souffle with Jeff Mauro's grocery bag, and Jeff uses Katie's groceries for Chocolate Coconut Tofu Ice Cream with Mixed Berry Sauce. Katie and Sunny share their go-to recipes for freezer favorites: Katie's Jackfruit Tacos and Sunny's Holiday Vibe Sweet Potato Patties. Jeff and Geoffrey turn their personal supermarket staples, pickle juice and relish, into superstars with Jeff's Pickle-Slaw and Geoffrey's Classic Egg Salad with Aioli Mayo and Sweet Relish.
Today is a blast from the past! Sandra's menu is a tribute to the soda fountain shops of yesterday, and she's putting a modern, semi-homemade spin on all her recipes. Even though the kids don't remember the days of soda jerks, they won't be able to say no to good old burgers and fries! The menu starts off with a modern twist on the classic burger: Blue Cheese and Bacon Burgers. You'll love how Sandra dolls up the retro hot dog for her bacon-wrapped Fountain Dogs. Then it's an old-time boardwalk favorite, Chili Fries. For dessert, you won't believe your eyes! She's shaped ice cream and other goodies into the shape of a potato, for her amazing Baked Potato Ice Cream. Then it's cocktail time! You'll love this new classic -- Spiked Egg Cream.