Too late for breakfast and too early for lunch means it's time for the biggest and boldest brunches around. Andrew Zimmern heads to his happy place in Houston, Texas, for a remarkable brunch buffet while Anne Burrell says goodbye to hunger in Los Angeles with homemade sausage, eggs and cakes. Then, in Chicago, Jeff Mauro fuels up with an entire meal packed into one giant glass.
Ree Drummond is sharing ideas for four delicious family meals, with extra helpings of fun and mayhem on the side thanks to her kid film crew. Ree's husband, Ladd, and his father, Chuck, drop by to share speedy mini Sloppy Joe Sliders. Then Ree makes shortcut Hawaiian Chicken Bowls, marvelously meatless Sheet Pan Gnocchi and one of her own favorites, quick Lemon Shrimp Alfredo.
Giada loves lemons. In fact, a few months ago she hosted a lunch at her house and one of her guests, Julie, brought Giada a lemon tree as a gift. Well...Giada planted that tree in her backyard. It's grown considerably since then and now bares big, healthy, beautiful lemons. So...Giada decides to use the lemons from her tree to create a lemon themed meal.
Host Tituss Burgess welcomes three VIP guests to the hotel, Iron Chefs Alex Guarnaschelli, Cat Cora and Jose Garces. The guests are hungry for a three-course meal, but one competitor will be sent to Room 13 after the tasting of the first course. At the end of the final two courses, the most resourceful and talented chef will take home the grand prize of $25,000.
Michael Symon whips up a flavor-packed Italian dinner inspired by his college dorm days. It's simple with a touch of sophistication, starting with his One-Pan Pasta with a hint of seafood and a loaf of rustic Roasted Garlic Bread. Michael's wife, Lizzie, joins him to make Arugula and Fresh Mozzarella Salad, and they pour some red wine for a quick, satisfying and restaurant-worthy meal.
Jeff Mauro goes Chicago-Latin with not one but two delicious sandwiches. The first transforms a traditional chicken mole meal into a layered, hands-on experience by stacking shredded, mole-coated chicken on soft bolillo rolls with beans, cheese, and homemade tomatillo sauce. His second sandwich is even more surprising, using fried plantains instead of bread as a vehicle for ham sandwich like you've never had before.
It's a tale of three lunches, all ready to go! For lunch number one, Ree Drummond makes Beef Noodle Salad Bowls with peanut sauce. Lunch two is a Cowboy Bento Box, packed with Chicken Wings in Homemade BBQ Sauce, Creamy Lemon Basil Potato Salad, and Apple and Celery Slaw. Lastly, lunch number three is a Kale Pasta Mason Jar Salad, the perfect portable meal.
In a test of communication skills, the six junior finalists must work in teams of two to prepare a tasty two-item Sunday dinner, then livestream a tip about their meal. Tia Mowry and Donal Skehan, along with special guest mentor and online video personality, Gabriel Conte, will determine which team had the most successful livestream. At the end of the day, one junior finalist is eliminated.
It's Chef Bobby's last recruit versus Chef Anne's last recruit to determine the ultimate winner of Worst Cooks in America. In one last face-off, finalists will cook a refined three-course meal in a professional restaurant kitchen for a panel of culinary experts who will decide which chef-mentor is the better teacher by leading his or her recruit to a $25,000 victory.
'Tis the season for giving, but don't tell that to the four all-star chefs competing in Flavortown. They're ready to prove that it's possible to make Thanksgiving dinner with limited ingredients and then use the leftovers to make a completely different meal the next day! In the end, one chef will claim the title of All-Star Thanksgiving Throwdown champ and win a guaranteed $20,000.