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Class Reunion

Episode | From: Trisha's Southern Kitchen

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.

Catalan Shredded Salt Cod Salad

Recipe | Courtesy of Mary Sue Milliken|Susan Feniger

2 Reviews

Raita (Cucumber and Yogurt Salad)

Recipe | Courtesy of Padma Lakshmi

Total Time:: 10 minutes

2 Reviews

Spring Green Salad with Creamy Lemon Vinaigrette

Recipe | Courtesy of Tyler Florence

Total Time:: 10 minutes

3 Reviews

Healthy Homemade Pasta Salads

Episode | From: How to Boil Water

Jack asks Frederic for some fresh and easy pasta salad recipes. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large pasta pot Colander Rubber spatula Cutting board Chef’s knife Pairing knife Pepper mill 2 large bowls Measuring spoons Zester or vegetable peeler Medium saucepan Liquid measuring cup Dry measuring cups Wooden spoon Tips: Cooking pasta: Cook any type of pasta in boiling, salted water; the salt adds flavor to the otherwise bland pasta. You need about 6 quarts of water per pound of pasta. Stir the pasta as soon as you dump it into the boiling, salted water to keep it from sticking together. Extra-virgin olive oil: Produced from the first cold-pressing of olives Has a low (less than 1%) acidity Has a more assertive olive flavor than virgin olive oil or olive oil No chemicals are added In general, the most desired and most expensive type of olive oil. Couscous: Though couscous looks like a grain, it is in fact a tiny type of pasta. Couscous is usually made from granules of semolina, but it can be made with other grains such as barley, corn, millet, or even crushed acorns and breadcrumbs. Recipe Rescues: If your couscous is clumpy – Fluff it with a fork to separate the individual granules. If your fusilli is overcooked – Drain pasta as soon as it is al dente, meaning that it is still slightly firm to bite into yet tender. Overcooked pasta is mushy and may fall apart in the salad. To make pasta salad into a more complete meal – Serve either the pasta salad or couscous salad with chicken or shrimp. For leftovers – Both the pasta salad and couscous salad will keep in the fridge for up to 2 days.

Warm Shaved Fennel with Pink Grapefruit

Recipe | Courtesy of Anne Burrell

Total Time:: 17 minutes

Baby Artichokes, Favas, and Arugula with Marinated Crescenza Cheese

Recipe | Courtesy of Traci Des Jardins

Total Time:: 1 hour (includes cooling time)

Grilled Summer Panzanella

Recipe | Courtesy of Megan Mitchell

Total Time:: 30 minutes

Sicilian Grilling

Episode | From: Boy Meets Grill

Bobby Flay cooks up a 3 course Sicilian feast with Sopranos star Joe Gannascoli. Bobby makes a grilled caponata for grilled swordfish steaks, grilled sardines in a lemon-pepper vinaigrette, and a refreshing grilled fennel and orange salad.

Thanks-Livin'

Episode | From: Cooking for Real

To stuff or not to stuff? Worry no more, Sunny's stuffed turkey breast makes sure you can have your stuffed bird and eat it, too! Her colorful brussels sprout salad is a healthy side all your guests will love.