Guy shares a menu of his mom's favorite comfort foods. Beef "The Bomb" Bourguignon is rich with ribeye and braised root vegetables, and his Family Favorite Salad with Homemade Ranch Dressing and Croutons makes a fresh and flavorful side.
The Kitchen hosts go back to school with their top salad recipes and tips. Jeff Mauro gives a history lesson on the best ancient grains for his Blistered Tomato and Farro Shrimp Salad, and Katie Lee Biegel gets creative with presentation tips to beautify your salads. Alex Guarnaschelli is the head of science class with a demonstration on dressing emulsification for her Chicken Caesar Salad. For French class, Geoffrey Zakarian teaches a Salade Lyonnaise, and Sunny Anderson puts bad salads in after-school detention!
Bobby is making grilled prime rib steaks, spice rubbed grilled Vidalia onions, and a stacked tomato salad that has slices of garrotxa cheese, topped with olive tapanade and a sweet basil dressing. Now that's a barbeque - Bobby Flay style.
Explore three delectable treats from New Mexico! Start at Taos Pueblo, where the Tiwa tribe continues a baking tradition over 1,000 years old; Blue corn from Nate Pino and his wife; Salad dressings, teas, and dip mixes from Edible Flowers.