Guy Fieri is ready to sleep in his car after eating the massive oxtail meal with extra-cheesy macaroni and perfectly cooked collards at Big Jay's Place in Cincinnati, Ohio.
These delicious and crave-worthy eggs are served over a bowl of warm white rice with a drizzle of rich sesame oil and toasted nori sheets for a wholesome meal.
Pat and Gina are cooking up a fast and flavorful meal in their kitchen today. They're starting off with a Grilled Tilapia with Cucumber Yogurt Sauce that will rock your world. Then it's onto a Barley Greek Salad that's so big on flavor it will leave you beggin' for more. Then it doesn't get faster or more flavorful than their quick Sautéed Spinach and to finish off this meal right is the perfect dessert, Chocolate Coconut Cookies that will leave you smiling.
All of us can use a 'Leaner Lunch' every now and then, that's why Pat and Gina are making this meal nutritious while keeping it delicious! First, it's a healthy take on a classic, Gina's Turkey Meatloaf w/Blue Cheese & Mushrooms. Then, a fresh vegetable side item, Green Bean Salad. For dessert, something sweet without the guilt, Strawberry Frozen Yogurt. Finally, because we've stayed so lean with this meal, we're splurging on the cocktail, it's a Spiked V.I.P and it is mixed to impress!
The Kitchen shares delicious meals to enjoy outside! Jeff Mauro kicks things off with his easy-to-eat Honey Bourbon Chicken Pops, and Geoffrey Zakarian makes a delicious Summer Orzo Salad. Sunny Anderson prepares her Easy Grilled Cabbage "Steaks" with Apple Salad, Katie Lee shares her Sesame and Basil Corn Saute, and Alex Guarnaschelli makes the perfect light summer bite, Summer Berry Carpaccio. Then, the hosts look back at fun lemonade recipes, and Katie makes a fresh, vibrant Arugula Lemonade that's perfect for an al fresco meal.
Guy Fieri is impressed by the care and expertise in crafting this seafood dish with scallops, pork belly and parsnip puree at Ottawa's Pelican Seafood Market and Grill.
Guy Fieri admires the fact that everything from the Cuban bread to the chicken liver pate in this pork sandwich is made from scratch at Pop's Market on Grace in Richmond, VA.