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Spice It Up!

Episode | From: The Kitchen

The Kitchen is firing on all cylinders with spicy, flavorful recipes -- from mild to off-the-charts spicy. Jeff Mauro cranks out his Fried Chicken Sandwich with Gochujang Glaze, and Chef Duff Goldman stops by to chat about his new discovery+ show. Katie Lee Biegel brings a spicy Chipotle Carrot Soup, and Geoffrey Zakarian spills his Iron Chef secrets to create the ultimate Shrimp Cocktail with Lemon. Sunny Anderson's got delicious Cauliflower in Pop Pop sauce, plus Alex Guarnaschelli and her co-hosts taste test some spicy snacks.

Totally Fried

Episode | From: The Best Thing I Ever Ate

Food Network stars open up about the best FRIED foods they've ever eaten... from Bobby Flay's favorite French fries, to Giada's passion for decadent fried doughnuts, and Guy Fieri's love affair with a Caribbean classic! We visit the locations where the fryers are hot and reveal how these dishes are totally fried to perfection. Did you try fried shrimp heads? Let Duff know what you thought! Email Duff at duff@foodnetwork.com.

That's So '90s: Going Coco-Nuts

Episode | From: Worst Cooks in America

Chef-mentors Anne Burrell and Jeff Mauro send their recruits on a tropical adventure by playing Legends of the Hidden Coconut. It's a race to please the island gods as the celebs must solve a recipe puzzle and then cook coconut shrimp and a dipping sauce. Then things get fishy in the main dish challenge when the celebs learn how to make seafood curry dishes. While some of the recruits crush the curry game, the two celebs with the worst dishes must compete in the blind elimination challenge.

Healthy Kickstart

Episode | From: Trisha's Southern Kitchen

After years on tour with husband Garth Brooks, Trisha Yearwood is looking forward to settling back into a routine. Always on the search for a fun workout, Trisha invites her friend, Natalie, to check out the hippest new workout -- goat yoga! Later, they head back to the kitchen to cook a well-deserved lunch that includes Baked Green Bean Fries, Garlicky Shrimp in Crispy Tortilla Cups and a Goddess Brown Rice Bowl. Over Crustless Apple Pie with Granola Frozen Yogurt, they also reminisce about their day and other crazy workouts they've done in the past.

A Cocktail Party, Y'all

Episode | From: The Bobby and Damaris Show

Bobby Flay and Damaris Phillips are throwing a Southern-style cocktail party! They share their tips for entertaining while sampling their go-to party snacks including Bobby's mixed nuts and Damaris' Salted Caramel Dipped Marshmallows. Southern gal Katie Lee shows up to the party with her delicious Deviled Eggs with Pickled Shrimp and Remoulade. Bobby makes Fried Green Tomato Sliders with Goat Cheese Mayo and Tomatillo-Bacon Relish, and Damaris busts out her Pimento Cheese Three Ways. Finally, they wash it all down with Bourbon Blackberry Chai Cocktails.

Florida Caviar, Clams & Rock Shrimp ... Really?

Episode | From: Emeril's Florida

Emeril takes a look at some impressive seafood operations in the Sunshine State.

Bouillabaisse in Three Courses

Recipe | Courtesy of David Rosengarten

Plum Dipping Sauce for Shrimp

Recipe | Courtesy of Ritz-Carlton, Rose Hall Resort

Total Time:: 30 minutes

Mac N Cheese Soup

Recipe | Courtesy of Melissa Mayer

Total Time:: 45 minutes

1 Review

Alon Shaya

PROFILES

What’s a guy from Philly doing in New Orleans cooking modern Israeli food? Killing it, basically. His namesake restaurant, Shaya, won the 2016 James Beard Award for Best New Restaurant, thanks to dishes such as creamy hummus topped with a lamb ragù melting in duck fat and peppery harissa, and softly charred wood-fired-to-order flatbreads.It’s not his first time at the rodeo: In 2015 chef Shaya won the Beard for Best Chef: South for his Italian cooking at Domenica and later Pizza Domenica, where he’s been praised by patrons and publications (Esquire, Eater, Food & Wine) alike for his luscious pastas and wood-oven pizzas. It’s not such a stretch from pizza to pita, really.A stint in Israel, cooking for troops, reconnected chef Shaya with his roots—and planted the seed for Shaya the restaurant. Each time he returned from subsequent trips, the food at Domenica became more inflected with Israeli flavors—lamb bolognese with tahini, za’atar crostini, even hummus disguised as ceci purée. It was time to give this food its own home: Shaya.New Orleans, a place that had seemed like a mystical land to Shaya as a young cook, made its way into his cooking too. After Hurricane Katrina he prepared vats of jambalaya for volunteers out of an improvised kitchen, and at Shaya (in a truly Israeli fashion) he uses local ingredients at their peak.Chef Shaya himself will tell you that both Israel and America are melting pots. And so it’s not so improbable that a boy from Philadelphia—who learned to cook at his Israeli grandmother’s apron-strings, polished his skills at the CIA, and was mentored by acclaimed restaurateur John Besh—would become a chef of many cuisines. What’s remarkable is that he does it all with such finesse, evident in each bite of kibbeh tartare, and each spoonful of Louisiana shrimp shakshuka.Alon's Restaurants:DomenicaPizza DomenicaShaya