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Meat and Three

Episode | From: The Kitchen
The Kitchen hosts celebrate a Southern culinary tradition by serving up a delicious plate of food with meat and three yummy sides. To get things started, Geoffrey Zakarian makes his porch-worthy Bourbon Peach Iced Tea, and Katie Lee Biegel uses that tea in her family's recipe for Classic Sweet Tea Oven Fried Chicken. Then, GZ makes his version of Squash Casserole with an herby breadcrumb topping, and Jeff Mauro honors his mother-in-law's Kentucky roots by sharing her recipe for Skillet Cornbread with Pepper Relish Honey Butter. Finishing off this Southern meal, Sunny Anderson puts her twist on mac and cheese with an Easy Paccheri and Cheese.

Smoky Chipotle BBQ Potted Pork Tenderloin

Recipe | Courtesy of Rachael Ray
Total Time:
30 minutes

Blue Potatoes Mashed with Roasted Garlic

Recipe | Courtesy of Petty Officer Todd
Total Time:
1 hour

Smoky Roasted Chicken and Citrus Salsa

Recipe | Courtesy of Tyler Florence

Paste e Fagioli with Roasted Garlic

Recipe | Courtesy of Rachael Ray
Total Time:
1 hour 10 minutes

Roasted Asparagus Wrapped in Serrano Ham

Recipe | Courtesy of Valerie Bertinelli
Total Time:
35 minutes

Thyme Roasted Carrots and Rabbit Bits a la Moutarde

Recipe | Courtesy of Chris Cosentino
Total Time:
30 minutes

Roasted Lamb Loin Salad

Recipe | Courtesy of Antonia Lofaso
Total Time:
1 hour 10 minutes (includes resting time)

Creole Pinto Beans

Recipe | Courtesy of Damaris Phillips
Total Time:
13 hours 50 minutes (includes soaking time)

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