italian fruit punch | Food Network

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Tomato and Avocado Salad

Recipe | Courtesy of Food Network Kitchen

Total Time:: 10 minutes

Canned Peaches, Rice Cakes, Beets

Episode | From: Chopped

Stymied by canned peaches in the appetizer round and fruit punch and rice cakes for the entrée, the chefs struggle to find a fresh approach. Will ambitious plans to amaze the judges pay off? Or,will the contestants run out of time to do their best work? It all comes down to a heated dessert face-off. The last two chefs must combine beets, goat cheese and oatmeal to create a fantastic final course.

High Steaks

Episode | From: Kitchen Casino

Four chefs are excited to gamble on their skills but the slot machine proves to be difficult when a chef takes a chance with meatballs. In round two there are high stakes with flank steaks and a chef goes bust when the roulette wheel is just too much to handle. Chips are stacked high in the final round of poker and the chef with the best strategy for salami, rutabaga and fruit punch gets a chance to win $30,000 at the winner's wheel.

Opposites Attract

Episode | From: Worst Cooks in America

The recruits learn how to combine unlikely ingredients and kick things off with a game where they must punch their way to success. Then Alton Brown and Anne Burrell challenge the recruits to make a flatbread including an unusual pairing, and for the main dish challenge, they must make a dish pairing fruit and meat. It's a sweet victory for the recruits with the best dishes, but for those with the worst dishes, it's sour grapes and a ticket home.

Deborah Madison

PROFILES

Deborah Madison has long been a part of the food movement as a chef, writer, farmers' market manager and as an everyday home cook. After working at Chez Panisse, she founded Greens restaurant in San Francisco, one of the earliest restaurants to have a farm driven menu, and Cafe Escalera in Santa Fe, the first to do so in Santa Fe as well. Deborah is also the author of 12 books. Her recent book, Vegetable Literacy, is about the edible members of 12 plant families (with 300 recipes) and was awarded an IACP award and is a finalist for a James Beard award. The New Vegetarian Cooking for Everyone (March 2014) is her most recent book. Among her other books are Local Flavors, Cooking and Eating from America's Farmers Markets, The Greens Cookbook, The Savory Way, and Seasonal Fruit Desserts from Orchard, Farm and Market. Her books have garnered several James Beard Awards and two IACP Cookbook of the Year awards, among others. She also recently won the James Beard Award for Cookbook Hall of Fame, 2016.Before opening Cafe Escalera in Santa Fe, Deborah was the farmers' market manager. She co-founded a school garden in Santa Fe, started a Slow Food convivium, served on Slow Food's international Committee for Bio-Diversity in Italy, and taught cooking (which she still does in her home). She has served on a host of food-related boards, including the Seed Savers Exchange. She is committed to farmers markets, gardening, simple good food with friends, and the freedom to know what we're eating. Deborah grew up in California but for the last 23 years has lived in New Mexico, in the tiny village of Galisteo with her husband, artist Patrick McFarlin.Deborah's Books:Vegetarian Suppers from Deborah Madison's Kitchen (2007) Vegetarian Cooking for Everyone (1997) Vegetable Literacy (2013) The New Vegetarian Cooking for Everyone (2014) Local Flavors (2008)

Fireworks of Flavor

Episode | From: The Kitchen

Fourth of July is sparkling with fireworks of flavor from Sunny Anderson's Steak Supreme to Jeff Mauro's Cheesy and Spicy Reuben-Style Brats. Katie Lee puts her twist on a restaurant appetizer with her Grilled Firework Onion and Iron Chef Michael Symon stops by to grill up his Blackberry Barbecue Chicken. Then it's time for a Piece of Cake Summer Party that includes a holiday centerpiece from Jeff, Geoffrey Zakarian's Plop-a-Pop Punch and Katie's Strawberry Shortcake Bar. Finally, learn how to serve fruit salad from a Watermelon Grill.

Lemon Pesto Spaghetti

CLASS | Courtesy of Mary McCartney

9m Easy

Tailgate Party

Episode | From: Let's Eat

Let's Eat is ready for game day with easy to-go dishes that will make the next tailgate tail-great! Stuart O'Keeffe kicks things off with his Make and Take Sticky Ribs. Brandi Milloy scores a touchdown with spicy Filipino Grilled Chicken Wings and shows off her team spirit with colorful Fruit Punch Pickles. Vivian Chan puts leftover pickle juice to good use with a tip for at-home pickling, and then Jamika Pessoa shares a perfect pack-and-go salad in a mason jar, Lemon Herb Potato Pasta Salad. Finally, Vivian serves up a round of drinks, including Pink Lemonade Gelatin Shots.