mushrooms | Food Network

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Cod Bordelaise

Recipe | Courtesy of Daniel Boulud

Total Time:: 45 minutes

2 Reviews

The Working Man's Fillet

Recipe | Courtesy of KC Masterpiece Barbecue & Grill

Total Time:: 30 minutes

1 Review

Mary Berg's veg versions of meaty classics can satisfy even the biggest meat lover by maintaining those hearty flavors and textures. Mary gets the jump on fast food with stovetop Falafel Burgers sandwiched between mini pita buns and garnished with quick-pickled red onion and garlic tahini sauce. Her Tofu Chicken Nuggets can crush any crunch craving by coating extra firm tofu in spiced batter with golden brown toasted panko and a mayo-honey mustard dip to dunk on the side. Mary's Quick Fakin' Bacon crumble replaces the mother of all meats, using flaked coconut to create a smoky topper for anything from Caesar salad to a breakfast sammy. For Italian night, Mary's Mushroom Lentil Meatballs are ready to be served up on a meatball sub or bowl of pasta.

Favorites

Episode | From: The Kitchen

The Kitchen is celebrating favorite flavors and recipes with help from viewers, starting with Jeff Mauro's Viewers' Choice Chili and Sunny Anderson's Easy Smothered French Onion Chicken Thighs. Comedian Michelle Collins learns how to make traditional Hungarian-Style Stuffed Cabbage from Geoffrey Zakarian, and Katie Lee makes a crew favorite, Thanksgiving Pot Pie. The hosts answer Helpline questions about chicken and tackle a round of Tool Takedown. Then, Sunny makes an Easy Baked and Loaded Pancake with a Lemon Maple Glaze, and Geoffrey serves up Branzino with Polenta, Wild Mushroom and Watercress. Katie Lee creates a new pizza crust using chickpeas, and food blogger Kim Lange joins the gang to make her viral recipe for Apple Fritter Bread. Finally, the hosts share four ways to make a popular dessert, Hot Chocolate Floats.

Cocktail Hour

Episode | From: Guy's Ranch Kitchen

Instead of a killer dinner, Guy Fieri invites his chef friends to make finger foods, hors d'oeuvres and appetizers for cocktail hour at the ranch. Antonia Lofaso prepares cones of tender skirt steak with a chimichurri sauce and potato frites, and for dessert, she fries up crispy, sugar-coated mini churros. Carl Ruiz makes crunchy crab croquettes and mushrooms stuffed with sweet and spicy plantains and chorizo. Aaron May serves up a decadent mix of caviar and creme fraiche on a South American arepa, a simple but delicious combination of corn and shrimp and his own version of a mule with lemon-ginger kombucha and vodka. Finally, Justin Warner makes cheesy, chewy Brazilian Pao de Queijo, roasts crispy duck breast for crostini and mixes up an extra-strong Rye Manhattan.

Poulet Farci Truffiere

Recipe | Courtesy of Graham Kerr

Turbot with Summer Truffles

Recipe | Courtesy of Alex Bourdeas

Total Time:: 1 hour 5 minutes

Vegetarian Shepherd's Pie

Recipe | Courtesy of No Author

Total Time:: 30 minutes

3 Reviews

Steamy Grilled Rockfish with Chinese Vegetables

Recipe | Courtesy of Jess Tom

Total Time:: 30 minutes

1 Review

On The Lake

Episode | From: 5 Ingredient Fix

Claire brings all of her childhood lakeside favorites into the kitchen for a delicious meal that will have you hooked! Claire's starting things off with fresh and simple sautéed trout in citrusy, lemon chive butter. Best part is, you can make a batch of this butter and use it to top anything, it's that good! Next, a crisp, earthy celery and mushroom salad topped with olive oil and parmesan. Claire makes a perfect snack with her sweet and spicy pecans in agave and topped with just the right amount of pepper, these crunchy pecans can go anywhere! And for dessert, you've heard of flourless chocolate cake...how about flourless peanut butter cookies? These are sweet and chewy and incredibly good. Get ready to set up camp with Claire as she brings us lakeside today on 5 Ingredient Fix.