Guy Fieri invites three GGG winners to celebrate the United States' 250th birthday with a star-spangled cook-off. First, the chefs must make an all-American picnic plate that incorporates sample table ingredients like apple pie and corn dogs. Then, the remaining two chefs play a game of cornhole to determine whether their grilled celebration dinner will feature red, white, or blue ingredients. There'll be plenty of fireworks before it's over!
Ree Drummond cooks for the 4th of July with store-bought shortcuts and lots of fun with her family crew. She makes party-ready Chipotle Caesar Salad with Grilled Salmon, a fabulous Cheesy Asparagus Tart and Easy Corn Dip that's a real crowd pleaser. Finally, she celebrates the holiday with a red, white and blue Ice Cream Sandwich Cake that's super-fast to make. Ree's taking it easy for July 4th, and everyone's welcome.
The Kitchen's Patriotic Party kicks off with Jeff Mauro's GYOB ("Grind Your Own Beef") Short Rib Burger with Dijoli and new ways to Flavor Bomb condiments. Katie Lee and Sunny Anderson take hot dogs to the next level, and lifestyle blogger Rachel Hollis joins the party with her Red, White, and Blue Pretzel Salad. The hosts also share No-Fail Party Prep ideas and a DIY Confetti Cannon to make the 4th of July truly great!
Sarah Holden shows just how easy it can be to make a flag cake, the ultimate red, white and blue treat. She bakes a rich, buttery yellow sheet cake, then frosts it with a quick buttercream and decorates it with beautiful summer berries.
From High atop the Catskills Mountains to the dinner plates of America's defense forces, join the adventure in this hour-long tribute to the potato After McDonald's, the largest consumer of potatoes in the world, are the men and women in US uniform.
This red, white and blue ice cream cake is sure to become a summer classic! It's easier than it looks, thanks to a press-in-the-pan crust made from shortbread cookie crumbs, layers of store-bought jam and a no-churn homemade ice cream.