Comedian, singer, and restaurateur Lea DeLaria joins Elena to enjoy Bloody Marys, prove that she knows her own restaurant's menu, and make Pork Sausage Florentine with Mustard Hollandaise. Plus, Lea learns how to perfectly poach an egg.
The Kitchen is celebrating fall, using the best ingredients of the season, starting off by sipping homemade Pumpkin Spiced Lattes with Maile Carpenter from Food Network Magazine, then Katie cooks up a delicious Prosciutto-Wrapped Halibut for a fancy fall dinner. Mo Rocca helps Geoffrey make Short Rib and Spinach-Stuffed Raviolis. Then Apples are reinvented with clever recipes including a killer Apple Chip Nacho smothered in Chocolate and Peanut Butter Sauce.
Mentioned On This Episode:
Roasted Tomatillo and Apple Salsa
Reminiscent of spinach pie, these tasty pockets are made with matzo instead of dough and are perfect for Passover. Serve them with warmed marinara sauce for dipping.
Kardea Brown recreates one of her mom's favorite dishes by layering shrimp and crab meat with no-boil pasta, creamy spinach-artichoke ricotta and nutty Romano cheese.
Date night just got a lot easier, and less expensive, with this traditional surf-and-turf dinner with all the sides, but without the steakhouse prices.