Trisha Yearwood's gal pals, Jenn and Sara, are visiting from out of town. After a tour of the city, Trisha prepares a classic Nashville meal that includes Pickle-Brined Fried Chicken and Hot Pepper Honey Cornbread. The most-colorful Molasses Glazed Rainbow Carrots and a Chow Chow Potato Salad round out the delicious menu.
Molly Yeh treats her girlfriends to a taco night done Pizza Friday style! Her menu includes Taco Pizza Al Pastor with Tomatillo Salsa and Avocado Cucumber Salad served alongside Watermelon Agua Fresca. Of course, it wouldn't be taco night without tacos so she's making Chocolate-Covered Ice Cream Tacos to finish off the night.
Geoffrey Zakarian's Paella will impress family and friends. The hosts offer up two summer salad recipes, new ideas on dressing different lettuces, and a guide to grilling fish. Nate Berkus brings a pop-up party for those unexpected guests. Then, the hosts share how they're keeping cool this summer and enjoy a Royal Blush cocktail.
Food Network Kitchen's Vivian Chan reveals a useful trick for using bread to easily test an oven's hot spots, and then she makes a panzanella salad featuring balsamic-marinated tomatoes and the bread from the oven test.
Antonia Lofaso layers herb-packed ground turkey onto pillowy pita bread before grilling, then tops with a drizzle of tahini dressing. A bright orange-fennel salad in a tangy vinaigrette adds crunch, sweetness and a refreshing contrast.
Antonia Lofaso layers herb-packed ground turkey onto pillowy pita bread before grilling, then tops with a drizzle of tahini dressing. A bright orange-fennel salad in a tangy vinaigrette adds crunch, sweetness and a refreshing contrast.