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Veggin' Out on the Grill

Episode | From: Mary Makes It Easy

Mary Berg lives the grill life veg-first with tasty vegetarian recipes that will entice even the meat eaters. Grilled Buffalo Cauliflower puts a smoky spin on the classic app, served over a pond of herbed blue cheese ranch dip. Grilled Pizza comes together quickly using store-bought dough, while Grilled Halloumi Salad takes "grilled cheese" literally in a Berlin döner-style dish, drizzled with zesty sauces, herbs and fresh veggies. Finally, Mary makes it impossible to miss meat with Pulled Mushroom Sandwich doused in homemade barbecue sauce.

Soup and Sandwich Savings

Episode | From: Ten Dollar Dinners

Melissa d'Arabian makes a quick soup and sandwich meal worthy of your neighborhood cafe. Quick Croque Madames layer tender ham, a tangy cream sauce, and melted Swiss cheese on toasted country bread, all crowned with a perfectly fried egg. Alongside, Rich Roasted Tomato Soup is brimming with deep tomato flavor and aromatic herbs. Crispy Kale Chips bring a salty crunch to the plate, and added nutrition.

Walk For Life

Episode | From: Giada at Home

Giada and some of her girlfriends walk a 5K race in Los Angeles to benefit cancer research. The night before the race, Giada prepares a nutritious and energizing meal of Beef and Cannellini Bean Minestrone and Farro With Cheese and Herbs for her team to enjoy. She also makes Apricot Oat Bars, a delicious snack for the group to munch on during the walk.

Bow Tie Pasta with New Potatoes and Olives

Recipe | Courtesy of Michele Urvater

Total Time:: 31 minutes

Creamy Ranch Pasta Salad

Recipe | Courtesy of Heath Goldman
for Food Network Kitchen

Total Time:: 35 minutes

1 Review

Noodle Mania

Episode | From: The Kitchen

The Kitchen hosts simmer, twirl and slurp their way through oodles of noodle dishes! Geoffrey Zakarian schools everyone on fresh pasta with his Fresh Fettuccine with Spicy Crab and Spring Onion. Then Katie Lee Biegel packs in the flavor and color with her Grilled Shrimp with Spicy Vegetable Noodles. Jeff Mauro makes an ooey-gooey Wagon Wheel Western BBQ Mac and Cheese, and Alex Guarnaschelli wows with her simple yet flavorful Blushing Angel Hair Pasta. Finally, Sunny Anderson reports on noodle trends and fries up Easy Cinnamon Sugar Crispy Noodles.

Chili'd to the Bone

Episode | From: Cutthroat Kitchen

Things get chilly when one chef must use freezer burnt ingredients to make a chili cheese dog. Then Alton's done it again with a pasta art masterpiece, but it turns out not everyone is art lover. Finally one chef feels like they're going around in circles when forced to use a spinning cook station.

Triple Act

Episode | From: The Pioneer Woman

Ree's mom and sister are staying on the ranch for the weekend and the women are conjuring up family recipes and food they love. For dinner, a fabulous Seafood Pasta in a Foil Package with Creme Brulee for dessert, and a casual Perfect Spinach Salad and Olive Cheese Bread for lunch the next day.

Fresh, Filled and Fried

Episode | From: Diners, Drive-Ins and Dives

This trip Guy's crossing the country for scratch cooking done right. In Philadelphia, a pub where they're deep-frying hand made empanadas loaded with a Philly favorite. In Spokane, a 1912 farmhouse turned restaurant throwing a spin on stuffed pork chops with goat cheese, pine nuts and sun dried tomatoes. And in Portland, Maine, an 80-year-old, waterfront joint where the lobster's boat-to-table fresh and served up on a house baked brioche.

A-Z: F for Fresh, Filled and Fried

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri's crossing the country for scratch cooking done right. In Philadelphia, a pub is deep-frying handmade empanadas loaded with a Philly favorite. In Spokane, Wash., a 1912 farmhouse-turned-restaurant is throwing a spin on stuffed pork chops with goat cheese, pine nuts and sun-dried tomatoes. Then in Portland, Maine, an 80-year-old waterfront joint is serving their lobsters boat-to-table fresh on a house baked brioche.