First up, a recipe that makes brulee so simple, it s Sandra s Lemon Pudding Brulee with Blueberries. Then it s a soothing and steamy Lemon Chicken Soup. The main course is a savory Lemon-Herb Butter Basted Chicken. The chicken goes perfectly with a side dish of Lemon Garlic Broccoli.
Chef Bobby Flay's revealing his go-to techniques for a simple and delicious meal at the grill. First up, Bobby's favorite method to grill chicken which he tops with a fresh and rustic herb sauce. Then he's whisking together one master vinaigrette to use on two side dishes -- Grilled Potatoes With Goat Cheese and a Grilled Asparagus Crostini. Plus, a grapefruit dessert that couldn't be easier.
The Kitchen is exploring new flavors, starting with Sunny Anderson's Bruschetta Burger and Katie Lee's Barbecue Salmon Cobb Salad. Creating fresh, seasonal dishes is easy with a Field Guide to Greens and new ways to use leftover lemons. Marcela Valladolid starts the Kitchen's herb garden, and Chef Angie Mar shares her tips for grilling rib-eye steaks. Geoffrey Zakarian serves up a Green Bloody Mary.