grilled lemon chicken with satay

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Picnic Palooza

Episode | From: The Kitchen

There's no better way to enjoy summer than outdoor eating and gathering, so the Kitchen hosts are serving up perfectly packable eats for the beach, park, pool or a hike! Jeff Mauro fries up an iconic Picnic Fried Chicken with Honey Giardiniera Butter, and Geoffrey Zakarian puts his Iron Chef spin on Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette. Katie Lee Biegel whips up Curried Chickpea Salad Pitas to bring to the picnic, and Sunny Anderson shares tips and tricks for feasting in the great outdoors. Finally, Alex Guarnaschelli freshens up the outdoor feast with her Chilled Melon, Cucumber and Mint Salad.

Bring Home the Baking

Episode | From: Sandwich King

There's one thing all sandwiches have in common: bread. Whether white or wheat, roll or hero - good bread is essential for a good sandwich. So Jeff pays a visit to his Aunt Rita and Uncle Joel, who happen to run a deli & bakery, to get some ideas for dressing up the outside of the sandwich. After a little time at the kneading board, The Sandwich King heads back home to get yeasty with it, baking focaccia for a Mediterranean-inspired grilled chicken sandwich and some pretzel bread to elevate a humble hot dog. A show so delicious, you'll want to eat it fresh out of the oven.

New South: Barbecue and Beyond

Episode | From: Barbecue Addiction: Bobby's Basics

Classic Southern food is one of this country's most beloved regional cuisines, but a new style of cooking is rising out of Dixie, and Bobby Flay thinks it works beautifully on the hot grates! Light Smoked Trout Lettuce Wraps take us about as far from barbecue as you can get, topped with Sliced Carrots and a creamy Meyer Lemon Dressing. Then, a classic Southern cracker spread makes a surprising and tangy appearance on Chef Flay's juicy Pimento Cheese Bacon Burger. Next, Southern curry makes an appearance on his Curry-Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze. And finally, Bobby whips up a Sparkling Bourbon Lemonade, a heat-beater that just might unseat the Mint Julep as the go-to Southern cooler. It'll be delicious, y'all!

Taro-Coated Chicken with Tropical Sweet and Sour Sauce

Recipe | Courtesy of Ming Tsai

Total Time:: 45 minutes

Marinated Grilled Chicken

Recipe | Courtesy of Michele Urvater

Total Time:: 1 day 2 hours 40 minutes

2 Reviews

Leftovers: Chicken with Sesame Caesar Salad

Recipe | Courtesy of Ming Tsai

Total Time:: 15 minutes

Lean and Mean Sandwiches

Episode | From: Sandwich King

Sandwiches usually get a bad rap as waistline enhancers, but Jeff's out to change that perception with a little help from friends Greg O'Neill and Ken Miller at Chicago sandwich shop Pastoral. Jeff's been watching what he eats, and he knows that lighter ingredients and healthier preparations add up to sandwiches that cut calories and fat, while still delivering on taste and satisfaction. After hanging with the guys at Pastoral, Jeff heads back to his kitchen, where he uses flatbread as a foil for vibrant grilled veggies and uses tortillas to wrap up a refreshing chicken salad. Spring pasta salad rounds out this menu, which is as healthy as it is tasty.

BBQ and A

Episode | From: The Kitchen

The Kitchen answers all of your burning BBQ questions! Geoffrey Zakarian starts by sharing the best cut of steak for the grill with his Grilled Hanger Steaks with Roasted Garlic Romesco Sauce. Then, Katie and Sunny share two ways to amp up store-bought barbecue sauce with Katie Lee's Spicy Pineapple BBQ Sauce and Sunny Anderson's Nunya Business Asian BBQ Sauce. Jeff Mauro shares the secrets to making ribs on the grill and makes his Peach Peppadew Pork Pops. Grilling expert Susie Bulloch joins the hosts and shares her Smoked Whole Chicken with Honey BBQ Sauce. Plus, Alex Guarnaschelli makes a cool side, Chilled Green Bean Salad with Horseradish, and the hosts share trending hot dogs for summer!