Molly Yeh hosts Passover dinner on the farm, putting her own twist on some of her family's traditional recipes. She starts with an Asian-inspired Scallion and Ginger Matzo Ball Soup followed by a hearty Spiced Beef Pie and, as a refreshing side, Strawberry and Hazelnut Salad with Orange Blossom Dressing. To wow everyone for dessert, she makes Giant Sprinkle Macaroons.
Molly Yeh fires up the outdoor grill to make her favorite tailgating recipes with a twist, starting with Spicy Cheddar Juicy Lucies with Homemade Chili Potato Chips and Sesame Avocado Salsa on the side. Grilled Corn on the Cob slathered with a tangy Kimchi Mayo is an irresistible addition, and her highly addictive Miso Caramel Cracker Cookies make the perfect dessert.
It's three rounds of cookies like you've never seen before. Four top pastry chefs have come to Challenge armed with their best cookie recipes. What they don't know is that each round will also test their ability to adapt to some twists and turns. The competitor that earns the highest overall score over the three rounds will win ten thousand dollars.
Amy's cousin Matt is the fourth generation to run Thielen Meats in Pierz, Minn. Today he is paying a visit to Amy with his daughter, Addie, and joining for a rustic Pork Meatloaf With Cabbage and Prunes, a lively Lemony Parsley Salad and a pie from the recipe files of their grandmother, an old-fashioned Macerated Apple Pie With Leaf Lard Crust.
The Fieris are going whole-hog with barbecue and getting gourmet with prime rib and lobster. Plus, there's a special trip to Jim Belushi's Oregon farm to cook up Albanian Belushi-family recipes, as well as American favorites like ribs and pizza -- done with Guy's special touch. Then, the families battle it out in their final games to determine the grand prize winner.
Ree Drummond takes a trip down memory lane with updated comfort food favorites from her childhood. She starts with soothing Retro Noodle Soup and an amazing Air Fryer Grilled Cheese. Next, Ree makes Spaghetti and Cheese, a lifelong favorite, and nostalgic Pizza Stuffed Peppers, inspired by her mom's recipe. Finally, Ree starts a comeback tour for the classic Chocolate Malt.
Ree Drummond is serving up her favorite Tex-Mex recipes, starting with Spicy Shrimp and Grits the whole family loves. She also makes incredible and incredibly easy Chicken and Veggie Sheet Pan Fajitas with all the fixins. Irresistible Chile Lime Cauliflower is drizzled with Smokey Mayo, and to round out the meal, there's a totally over-the-top Churro Chip Sundae.
Trisha Yearwood's friend and fitness trainer, Billie, stops by to flex some kitchen muscles and create nutritious dishes chock-full of Billie's favorite veggies. Together, they make over some well-loved and hearty recipes with a guilt-free spin, like Baked Beet and Sweet Potato Chips, Cream of Celery Root Soup, Fettuccini Alfredo with Veggies and a Honey Carrot Cake for dessert.
Family and traditions mean a lot to Trisha Yearwood, who shares her favorite family recipes handed down over generations and the unique stories that go with them. From Gwen's Old-Fashioned Potato-Beef Casserole and Jack's Brunswick Stew to Uncle Wilson's Grilled Onions and Coconut Cloud Cake from Trisha's sister Beth and her kids, everyone in Trisha's extended family makes an appearance.
It's question time on the ranch and Ree Drummond is covering topics ranging from recipes and romance to fashion and ranch favorites. Her answers include 3 Meat, 3 Bean, 3 Chili Chili, Shrimp Mango Lettuce Cups and the first thing she ever cooked for Ladd -- Linguine with Clam Sauce. She also shares a great idea for canapes with her Melon Feta Bites.