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Southern Comforts

Episode | From: The Kitchen
Katie Lee takes us home to West Virginia, making the ultimate comfort food -- her Fried Chicken. Learn the do's and don'ts for deep frying and Southern-style tricks to save time and effort in the kitchen. Sunny Anderson makes a comforting side of Easy Baked Sweet Corn and Katie whips up a Sweet Tea Cocktail. Lazarus Lynch from the digital series Son of a Southern Chef stops by to make a crowd-pleasing 'Bama Chocolate Mousse, and the hosts give their verdict on fried, decadent foods.

Southern Comforts

Episode | From: The Kitchen
Katie Lee takes us home to West Virginia, making the ultimate comfort food -- her Fried Chicken. Learn the dos and don'ts for deep frying and Southern-style tricks to save time and effort in the kitchen. Sunny Anderson makes a comforting side of Easy Baked Sweet Corn and Katie whips up a Sweet Tea Cocktail. Lazarus Lynch from the digital series 'Son of a Southern Chef' stops by to make a crowd-pleasing 'Bama Chocolate Mousse, and the hosts give their verdict on fried, decadent foods.

Tomato Soup for One with Parmesan Frico Grilled Cheese

Recipe | Courtesy of Alexandra Utter
for Food Network Kitchen
Total Time:
20 minutes

Chocolate Banana Frosting

Recipe | Courtesy of The Kitchen
Total Time:
15 minutes

Baked Peaches with Graham Cracker Crumble

Recipe | Courtesy of Food Network Kitchen
Total Time:
1 hour

Banana Nut Salad

Recipe
Total Time:
15 minutes

Polish Honey Cake

Recipe | Courtesy of Michael Symon
Total Time:
1 hour 25 minutes

Gochujang Pork Cutlet Sandwiches with Purple Slaw

Recipe | Courtesy of Elena Besser
Total Time:
30 minutes

Crabmeat Cakes with Mustard Sauce

Recipe | Courtesy of Four Seasons
Total Time:
1 hour 35 minutes

A Birthday Celebration

Episode | From: Alex's Day Off
Alex is making a special birthday dinner for a really good friend. She wants to food to be simple, but filled with flavor. So, she's taking something she eats all the time at home and dresses it up in an evening gown so that it can come to the party too. For her, that's a chicken. A tangy marinated chicken marsala, coasted in breadcrumbs and butter, then baked crispy in the oven. To go with the chicken, a beet pasta tossed with a bright vinaigrette and colorful scallions. So tasty and beautiful. For dessert, Alex bakes a bright lemon cake and coats it in gloppy chocolate frosting.

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