Short ribs usually mean a slow roast — but things heat up fast at Grill It with a quick and tasty Korean recipe for flanken cut short ribs. Bobby creates an exceptional Short Rib Salad with Grilled Scallion and Mint Salad, plus a Grilled Pineapple-Habanero Sauce. Spicy, sweet and hot! And since our guest is a pastry chef, don’t miss her Grilled Blackberry Hand Pies, perfect with any of your favorite berries, and Bobby blends up a big batch of Grilled Pineapple Milkshakes, the perfect way to end any yummy meal.
Valerie Bertinelli went on the trip of a lifetime to Italy last summer, and this year, she's bringing Italy to her own backyard! She's kicking off the summer by hosting an elegant poolside party inspired by her adventures in Sicily, and she has invited her longtime friends Danny and Suzanne to join the fun. Valerie's Italian-style menu includes Sicilian Tomato Pesto, Pasta Salad alla Norma and Roasted Cauliflower Salad with Saffron Vinaigrette. She also makes a Sicilian Spritz cocktail and Coffee Granita with Mint Whipped Cream for a refreshing dessert.
It's all about farm-to-table cooking for Ina Garten's spring feast, with a dinner, side dish, salad and dessert inspired by the farm stand. There's amazing Rosemary Rack of Lamb with Easy Tzatziki and Parmesan Roasted Zucchini, which are great for entertaining in the spring or any time of year. Then Ina's hitting the farm stand and making Fresh Corn Pancakes and an easy Tuscan Tomato and Bread Salad with a Red Wine Vinaigrette. For a sweet finish, she makes Fresh Berries and Sweet Ricotta with Raspberry and Blackberry Sauce.