It's Cinco de Mayo, and Molly Yeh is celebrating Brunch Club style with swirly and moist Mexican Chocolate Babka, spicy Chorizo Breakfast Burrito Bowls, Avocado Salad and Frozen Horchata Lattes that drink just like dessert-y rice pudding!
Giada creates a casual Thanksgiving day menu for an intimate celebration with Todd and Jade. They have Turkey and Pancetta Pot Pies, Bibb and Arugula Salad With Raspberry Vinaigrette and Spiced Apple-Walnut Cake With Cream Cheese Icing.
Guy has perfected the art of ribs with his big-time- flavor recipe: a homemade spice rub, topped with his Spicy Cherry Glaze. Cool your mouth off with some Mac-Daddi-Roni salad. Plus a cookie pie cocktail.
One chef has to cook fish tacos on tiki torches. Then, one chef has to make pasta salad, using water that they harvest from a patio mister. Finally, one chef has to bake an apple pie inside apples.
Sunny's in the kitchen with a new round of her maximum-flavor, minimum-work recipes. Her smoky grilled pork chops, served with Cheesy Mini Popovers and a warm spring salad, make a flavor-packed meal in a snap.
Sunny gets inspired by the food in a Brooklyn, New York neighborhood. Mild, beef-stuffed Cubanelle peppers and her Summer Corn Salad are brimming with Latin spices and herbs; crispy Cheese and Guava Pockets are bite-sized desserts.
Alton Brown helps us work through the fear with a very strange board game and a trip through his intestinal track while still taking time for "Real" Baked Beans, Black Bean Salad and the fastest Hummus on Earth.
In celebration of their class reunion, Trisha and her college roommates Beth and Donna are making Marinated Vegetable Salad, Chicken Piccata, Brownie Batter Cookies and Tickled Punch to enjoy while reminiscing with the rest of their college friends.
Tyler ups the flavor ante on the global tradition of skewered meats, served alongside an internationally-inspired appetizer and dessert, who needs a plane ride? Chicken Kabob Salad; Zucchini Carpaccio; Lemon Sabayon with Fresh Wild Berries.