It's nonstop pasta with a collection of delicious ranch favorites. Ree Drummond makes a feisty Fiesta Mac and Cheese casserole to stock the freezer and a trio of awesome five-ingredient pastas, including Spaghetti Carbonara. Plus, Ree shares her go-to lunch for the kids, Cajun Veggie Pasta, and nothing beats her Pasta with Tomato Cream Sauce for comfort food.
Duff Goldman and Valerie Bertinelli are cooking up something unusual in the science lab ... it's the freaky flavor tarts challenge! Each of the seven young bakers must create a large tart featuring a freaky flavor like jalapeno, goat cheese, yuzu, pink peppercorn, anise, blue cheese or curry.
In exchange for pots and garden plans, Ina cooks for a friend. For lunch. pea soup and roasted red pepper and goats cheese sandwiches and for an afternoon treat, carrot and pineapple cake.
Sandra makes Cinnamon Latte Rolls, Sour Cream and Chive Biscuits, Coffee Crusted Beef Tenderloin and Goat Cheese Mashed Potatoes with Beef Coffee Gravy. To finish the meal off, Sandra makes Coffee Chocolate Brownies
This guest may only be 19 but he's got a sophisticated but simple recipe for duck. Bobby then shares his take on Spice Rubbed Duck Breast with a Peach and Goat Cheese Salad.