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Fresh and Sun-Dried Tomato Sauce

Recipe | Courtesy of Michele Urvater

Total Time:: 45 minutes

1 Review

Citrus, Fennel, and Pepper Salad Topped with Goat Cheese

Recipe | Courtesy of Nathalie Dupree

Total Time:: 1 hour 15 minutes

Leftovers Overload

Episode | From: Chopped

In this special episode, all the baskets are full of leftover foods, and the four competitors demonstrate some tricks and recipes you might want to try at home. In the first round, one chef makes a very daring soup using pieces of a sub sandwich, and the judges do not know whether to be impressed or frightened. Then in the entree round, two competitors think of a similar idea, and the other chef tries to make the argument that creativity with the leftover rib-eye steak is higher in his alternative concept. And the two finalists endeavor to create fresh, fun desserts from flat soda, mushy bananas and a melting sundae.

Summer Sides Shindig

Episode | From: The Kitchen

Jeff Mauro is putting The Kitchen's best summer side dishes front and center, and he reveals a new recipe for his Potato Chip Potato Salad, too. Geoffrey Zakarian mixes up zesty Fusilli with Arugula Pesto and Crispy Pancetta, and Jeff and Katie Lee Biegel team up for fast and sweet bruschettas, topping one with Peaches and Goat Cheese and the other with Strawberry and Ricotta. Then Sunny Anderson and Jeff serve up Sambal Mayo and Crunch Ranch Grilled Corn, Katie impresses with a colorful Peach and Cornbread Panzanella, and guest chef Fabio Viviani whips up his Fresh Bean Salad with Roasted Chickpeas, Crispy Mortadella Bites and Mustard Vinaigrette.

Italian Food

Episode | From: Ham on the Street

George Duran says Mangia! in true Ham on the Street fashion with his unique take on that American favorite: Italian food! Your spaghetti will never be overcooked again as George enlists some flame-throwing Little Leaguers to help him debunk the ol' "throw it against the wall" test. Dry meatballs? A thing of the past thanks to George's juicily delicious recipe. And if you've got olive fever, HOTS has got the cure: a fresh olive taste test. Plus, watch passersby play "Fill That Cannoli," then see how George turns spaghetti into an hors d'ouevre and converts lasagna to dessert!

Frozen To Fabulous

Episode | From: Worst Cooks in America

To build the recruits' understanding of flavor, Chefs Anne and Robert set out three sauces for each team to replicate by taste alone in hopes of winning the honor of "top taste buds". Each chef then incorporates one of the sauces into a seafood dish, and their team members must recreate the recipe for the Skill Drill. After some difficulties, the recruits start in on the Main Dish Challenge where Chefs Anne and Robert demo a multi-component "Frozen Meal Makeover" using fresh and flavorful ingredients for the recruits to replicate. After sampling the results, two more worst cooks must turn in their aprons and leave Boot Camp.

Italian Classics

Episode | From: The Kitchen

Jeff Mauro shares his family's Sunday Gravy recipe, then learn how to use leftover Italian ingredients in new ways and how to make fun crafts using empty wine bottles. Spice up antipasto with Geoffrey Zakarian's Parmigianino Monkey Bread with Soppressata and Olives and Jeff's Salami Cups with Whipped Honey Ricotta and Fresh Figs. Iron Chef Alex Guarnaschelli stops by to make Olive Oil Cake, and Geoffrey shows how to make classic Italian Limoncello. Mentioned in this episode: Wine Bottle Crafts

Ranch Dressing (for Tossed Salad)

Recipe | Courtesy of Cary Neff

Total Time:: 31 minutes

New York"Forgettaboutit!"

Episode | From: Road Tasted

New York, here we come! Jamie and Bobby Deen take on the Big Apple by sampling traditional Italian dishes. First stop, Arthur Avenue in the Bronx and Robert DeNiro’s favorite joint, Mike’s Deli, home of the original Sicilian stuffed bread. David Greco shows the boys how to make the special dough and fresh mozzarella, which becomes one of the ingredients in the Greco (G-Bread) stuffed bread. It’s off to Mill Basin, Brooklyn to meet John Jr. at Landi’s Pork Store, home of the original rice balls. A dry mixture of different meats, cheese, herbs, spices and rice, the balls are deep fried and served piping hot. And finally, the boys check out the 110-year-old Veniero’s, a pastry shop located in Manhattan’s East Village and home of the unbelievable Almond Torte, a Veniero’s original. Carlo, a master baker, hand crafts 40 tortes in a day.