grilled asparagus

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The Secret to Tagliatelle with Rock Shrimp

Episode | From: Secrets of a Restaurant Chef

Tagliatelle With Rock Shrimp, Corn, and Burst Cherry Tomatoes: With Chef Anne Burrell's tips, this recipe is the easiest, most perfect way to celebrate the flavors of summer. Grilled Asparagus and Spring Onion Salad With Prosciutto makes a quick yet sophisticated appetizer, and "Ugly but Good" Meringue Cookies are a light-as-air way to end the meal on a sweet note.

Spring Sensations

Episode | From: The Pioneer Woman

Spring is in the air, and Ree Drummond celebrates the season with a light and lovely Angel Food Cake with Rosé Berries. Then, she has two seasonal one pan wonders: an impressively easy Mushroom and Asparagus Oven Risotto and an epic, crisp and gooey Spring Grilled Cheese. Finally, Ree makes Mini Cauliflower Pizzas for a fresh spin on a favorite.

It's Payback Time

Episode | From: Valerie's Home Cooking

Valerie Bertinelli invites her longtime managers, attorney and former publicist for dinner to thank them for all their support during her career. She prepares a menu of Brown Sugar Sriracha Bacon Bites, Asparagus in Piggy Blankets and Tomato Soup with Grilled Cheese Croutons. They enjoy a Caramel Apple Tarte Tatin for dessert and toast the 1980s with a Fuzzy Navel cocktail.

Recipe | Courtesy of Cheryl Smith

Total Time:: 10 minutes

Takin' It to the Grill

Episode | From: Down Home with the Neelys

It's a beautiful day in Memphis, and the Neelys are, 'Taking it to the Grill!' First up, it's sink your teeth into it and moan, "delicious," Cherry BBQ Chicken Drumsticks. Then, two killer sides, Maple Baked Beans and Grilled Asparagus Pasta Salad. Finally, a refreshing beverage to wash it all down, Frozen Grape Sangria. After this menu, you'll be grilling like a pro for sure!

Home Sweet Home 7

Episode | From: The Pioneer Woman

Ree Drummond cooks for the 4th of July with store-bought shortcuts and lots of fun with her family crew. She makes party-ready Chipotle Caesar Salad with Grilled Salmon, a fabulous Cheesy Asparagus Tart and Easy Corn Dip that's a real crowd pleaser. Finally, she celebrates the holiday with a red, white and blue Ice Cream Sandwich Cake that's super-fast to make. Ree's taking it easy for July 4th, and everyone's welcome.

Classic Cleveland "City Chicken"

Episode | From: Symon's Dinners Cooking Out

"City Chicken" may hail from the Depression era, but this meal is anything but dreary. Michael Symon takes the now Midwestern classic and revives it as Cast Iron Pork Tenderloin. He adds asparagus to grilled, breaded pork and pairs the nutty flavors with a tangy dressing, adding horseradish to resurrect the dish and give it a new lease of life. Last but not least, Michael's wife, Lizzie, joins him to make foolproof Mason Jar Strawberry Ice Cream.

Healthy Habits

Episode | From: Down Home with the Neelys

Pat and Gina are cooking up some healthy habits with their daughter Spenser and her good friend Kirby. Starting it off is a White Bean and Roasted Garlic Dip that is the perfect start to any healthy meal. No one is missing the meat when they get a bite of the Grilled Portobello Panini and its perfect compliment- Asparagus Soup. To end the meal in style it's an Angel Food Cake and Berry Trifle that is out of this world.

Holiday Time!

Episode | From: Down Home with the Neelys

It's "Holiday Time" in Tennessee, Pat and Gina Neely are sharing the food wealth with some near and dear senior citizens. They're cooking up a feast and delivering it first hand to the local senior community center. First, they're bringing their flavorful, Grilled Holiday Honey Ham. Then, they're packing two scrumptious sides, Roasted Asparagus with Mustard Vinaigrette and Crumbled Feta and Holiday Wreath Rolls with garlicky goodness! Finally, everyone gets a pair of melt-in-your-mouth, Gingerbread Cookies. This is truly a "Holiday Time" to give back to the community!

Fresh Festive Feast

Episode | From: The Kitchen

The Kitchen is getting fresh and festive for spring, starting with Sunny Anderson's Grilled Lamb Chops with a "No-Cook" Orange Chutney and Katie Lee's perfect pairing, Roasted Carrots with Honey and Mint. Cookbook author Lidia Bastianich helps celebrate the season with Orecchiette with Asparagus and Peas. The hosts pass the Garden Cake and then open up the Kitchen Helpline with Food Network Fantasy Kitchen's Scott Conant to share spruced-up spring appetizer tips. Finally, it's time to toast to springtime with Geoffrey Zakarian's Tickled Pink Gimlet and a Blooming Easter Basket.