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Muffuletta Sandwich

Video | 04:07

Food Finds tries a New Orleans sandwich favorite called a muffuletta.

Low-Cal Asian

Video | 02:15

Cooking Thin advice on how to stay healthy and fit.

Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing

Recipe | Courtesy of Bobby Flay

Total Time:: 45 minutes (includes draining time)

4 Reviews

Tomato, Avocado, and Red Onion Salad with Herb Vinaigrette

Recipe | Courtesy of Kathy Gunst

Total Time:: 20 minutes

3 Reviews

Claire Robinson joins Big Daddy in the kitchen today, and it's all about what you can "Put in Between Two Pieces!" First, Aaron starts off with a mouthwatering Buffalo Chicken Sandwich with Blue Cheese Slaw. Then, he puts Claire to work helping him with his Lamb Meatball Hoagie with Sun Dried Tomato and Spinach Salad and a side dish to die for, Big Daddy's Potato Salad. Finally, Claire has a dish of her own to share, an oozy Croque Madame. With these two in the kitchen there isn't anything that won't be "Put in Between Two Pieces!"

Mediterranean Brunch

Episode | From: Guy's Ranch Kitchen

Guy Fieri and his friends are marrying a Mediterranean diet with one of the most important meals of the day. Traci Des Jardins wakes us up with an Aquafaba Pastis Gin Fizz before knocking us out with Ricotta Gnocchi with Delta Asparagus and Meyer Lemon. Michael Voltaggio twists things up with his SpanaKALEpita and a whole Branzino BLT. Antonia Lofaso picks a Pork Souvlaki with Fennel Salad and Tzatziki before wowing us with her Roasted Lamb Loin Salad. Marc Murphy plates up some Pan-Fried Sardines and brings the cheer with his Chocolate Cherry Bread Pudding.

Citrus Takes Center Stage

Episode | From: Guy's Ranch Kitchen

Guy Fieri celebrates citrus as Chef Shirley Chung starts off with an excellent Endive and Blood Orange Salad before charming us with Ms. Chi's Orange Chicken. Chef Lorena Garcia shares a citrusy Shrimp Ceviche Tostada and plates up Pluma Iberico with Meyer Lemon. Chef Traci Des Jardins stirs things up with a Salted Kumquat Tequila and Soda, then shines with a simple yet beautiful Sea Bass with Celery Root and Meyer Lemon. Chef Jonathan Waxman goes old-school with Whole Liberty Duckling with Sauce Bigarde and warms our hearts with his Wood Roasted Grapefruit Salad with Tangerine Dressing.

Family Style: Can You Grill It?

Episode | From: The Kitchen

The Kitchen is pulling out unexpected and flavorful foods to cook on the grill all summer long! Sunny Anderson starts with her Grilled Open-Faced BLT, and Geoffrey Zakarian follows with his Grilled Potatoes with Chipotle Yogurt. Jeff Mauro shows a new way to make a classic salad with his Charred Caprese Salad, and Alex Guarnaschelli shares how to grill herbs for her Grilled Herb Vinaigrette with Grilled Vegetables. Katie Lee uses the grill for her Grilled Banana Butterscotch Pudding dessert, the hosts share their favorite summer drinks, and Geoffrey makes a Grilled Strawberry-Lime Mezcal Margarita.

Labor Day BBQ

Episode | From: The Kitchen

The Kitchen caps off summer with the greatest recipes for a Labor Day BBQ! Geoffrey Zakarian starts with tips for making his Pork Roast Sandwiches with Spicy Apricot Mustard, and Jeff Mauro highlights the last of a seasonal favorite with his Quadruple Illinois Sweet Corn Salad. Grilling expert and blogger Susie Bulloch is back to share a recipe that went viral, her Hot Dog "Burnt Ends." Alex Guarnaschelli prepares the perfect side of Tomato and Herby Mozzarella Salad, and Katie Lee makes a festive, showstopping dessert with her Chocolate Strawberry Shortcake. Plus, the hosts share some tasty tips to amp up tortilla chips!

American Bistro

Episode | From: Sara's Secrets

Prepare a delicious bistro meal at home, with tips from one of America's best chefs, Gordon Hammersley. Avocado and Orange Salad w/Honey and Ginger Dressing; Gratin of Artichoke and Swiss Chard; Sear-Roasted Rib Steak w/Garlic Butter. Gameplan 3 Days Ahead: Make the garlic butter 2 Days Ahead: Cook the artichokes and chard Segment the oranges 1 Day Ahead: Assemble the gratin Make honey-ginger dressing Make the vinaigrette On the Day: Sear and baste the steaks Bake the gratin Finish the salad