Season 10, Episode 1

Make the Most of Your Summer Bounty

The Kitchen starts off summer with Marcela Valladolid's Grilled Pork Tenderloin with an Apricot Serrano Salsa, then Katie Lee shows how to make recipes from leftovers with her Pork Tenderloin Quesadillas. Learn how to keep produce fresh all summer long and how to better your backyard with DIY tips and tricks. Plus, author and nutritionist Joy Bauer joins the fun with her healthy Mint Chocolate Chip Ice Cream, food and lifestyle expert Chadwick Boyd makes Radish and Snap Pea Bites with Brown Butter Rosemary Drizzle, and Geoffrey Zakarian whips up a Pina Perfected cocktail.
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More From This Episode

Recipes From This Episode

Pina Perfected

Pork, Black Bean and Apricot Quesadilla

Mint Chocolate Chip Ice Cream

Grilled Pork Tenderloin and Apricot-Serrano Salsa

Radish and Snap Pea Bites with Rosemary Brown Butter Drizzle

Up Your Grill Game
From Dish to Shining Dish


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