Jeff Mauro makes an easy 15-minute weeknight dinner of Cold Noodle Salmon salad, and the hosts show time-saving food preparation hacks. Then, two complete meals cooked on sheet trays: Sunny Anderson's Rosemary and Thyme Chicken with Carrots and Potatoes, and Geoffrey Zakarian's One Sheet Tri-Tip Salad. Marcela Vallodolid shares her easy carnitas recipe and Food Network's Valerie Bertinelli stops by to make her Easy Chocolate Sauce, while Geoffrey prepares the perfect Gin and Tonic.
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Kitchen Hacks
The day starts with Chicken and Avocado Sliders, then tips on keeping your cool when cooking with kids, and new takes on ice cream sundaes. Restaurateur and author John Besh and his son make an easy school-night dinner. Plus, throwing a camping party for kids, a cocktail for parents to enjoy once the little ones go to bed, and hangover cures.
Mentioned in this episode:
Ice Cream Flavor Bombs from The Kitchen
We're sure you've heard of mole, so let's make magic and create the best, perfectly seasoned mole spice rub. Chef Bobby Flay is here to not only show us how to combine proper spices, but use them on tender chicken thighs to create an impeccable dish.
We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out.
Gently poached chicken breasts and herby homemade dressing come together to form a chicken salad that's tasty served solo and even better on a club sandwich.
Valerie Bertinelli makes a classic roast chicken with parsnips and potatoes. Pouring chicken broth into the roasting pan boosts the flavor of the vegetables and keeps them from sticking to the pan.