The Best Dressed-Up Dishes and Drinks Featured on The Kitchen

Jeff Mauro makes Risotto Scampi Fra Diavlo, as seen on Food Network's The Kitchen

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Risotto Scampi Fra Diavolo

Upgrade your usual risotto by adding diced tomatoes to the chicken stock, which is used to gently cook the rice, ladle by ladle. Spicy seared shrimp not only add heft to the dish but also offer a striking presentation.

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Jeff Mauro makes Hash Brown Crusted Halibut, as seen on Food Network's The Kitchen

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Hash Brown-Crusted Halibut with Mango Mint Relish

Jeff's elegant yet shockingly easy fish dinner comes together quickly thanks to one key ingredient: store-bought hash browns.

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Spicy Chicken Tacos

Not just for Tuesday dinners, tacos can be a go-to party dish as well, especially when you want to achieve a relaxed, eat-with-your-hands vibe. These tacos, featuring a garlic puree and plenty of spicy, smoky ground chicken, will leave your guests wanting more.

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Sunny Anderson makes an Easy Sunset Park Noodle Bowl, as seen on Food Network's The Kitchen

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Sunny's Sunset Park Noodles

Sunny's deeply savory broth, made with Korean-style chile paste, deliver a bold punch of flavor, while a sunny-side-up egg in each bowl guarantees a wow-worthy presentation.

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Marcela Valladolid makes Watermelon Salsa, as seen on Food Network's The Kitchen

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Watermelon, Mint and Jalapeno Salsa

Skip the usual jarred salsa in favor of this fresh pick instead. A base of cool, sweet watermelon is balanced with spicy jalapenos to create a craveable appetizer. Bonus: It take just 10 quick minutes to prepare.

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Shrimp Scampi is displayes, as seen on Food Network's The Kitchen, Season 12.

Photo: Jason DeCrow

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Scampi

Just a few shakes of Worcestershire sauce lend a salty, deeply savory bite to the lemony sauce that accompanies GZ's tender shrimp. Turn the dish into a full meal by serving the seafood with pasta.

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Short ribs with polenta, as seen on Food Network's The Kitchen.

Photo: David Katz

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Red Wine-Braised Short Ribs

By slowly cooking the short ribs in a flavorful bath of red wine, tomatoes and stock, the meat has a chance to break down and become tender and succulent. GZ likes to serve the beef and veggies with creamy grits for a next-level finish.

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Brownie Bombe, as seen on Food Network’s The Kitchen.

Photo: David Katz

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Brownie Bombe

After making a batch of rich, chocolatey brownies, this recipe comes down to assembly as you layer the sliced brownies, ice cream and whipped cream in a bowl. The dessert needs to freeze for a few hours before serving, so be sure to plan ahead if you're preparing to serve this at a party.

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Sunny Anderson makes Michelada Tacos and Cerveza Pico, as seen on Food Network's The Kitchen

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Sunny's Michelada Skirt Steak Tacos with Cerveza Pico

Sunny reinforces the classic flavor of a Michelada by adding beer to the steak marinade and the spicy salsa she uses to top the tacos.

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Food beauty of pork loin with Spanish onions, as seen on Food Networkâ s The Kitchen, Season 4.

Photo: Todd Plitt ©

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Roasted Pork Loin with Spanish Onion and Vermouth

Three layers of flavor — a spice rub on the meat, the horseradish-vermouth sauce in which the roast cooks and a topping of his parsley-pistachio Gremolata — ensure Geoffrey's pork loin turns out juicy and tender with over-the-top taste.

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Chocolate Stout Bundt Cake

Thanks to stout beer's natural cocoa flavor, it's a go-to addition to Marcela Valladolid's easy-to-make cake. She adds both cocoa powder and semisweet chocolate to guarantee a rich finished product.

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Geoffrey Zakarian's Ricotta Gnocchi for the Snow Day Cooking episode of The Kitchen, as seen on Food Network.

Photo: Renee Comet

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Ricotta Gnocchi

Airy and fluffy, Geoffrey Zakarian's ricotta-laced gnocchi can be prepped one day, then frozen for up to two weeks before they're cooked. Geoffrey opts to toss these impressive beauties with a pancetta-studded tomato sauce, but you can use whichever sauce is your favorite.

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Cajun Baked Shrimp and Grits

It takes just a handful of ingredients to make Sunny Anderson's cheesy, creamy grits, which she tops with cooked lemon-scented shrimp for a wow-worthy presentation. Perhaps best of all, since shrimp take only minutes to cook in the oven, this elegant yet comforting dish can be on the table in just 45 minutes.

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Katie Lee's Prosciutto-Wrapped Halibut with Brussels Sprouts and Kale Couscous for the Fresh Fall episode of The Kitchen, as seen on Food Network.

Photo: Renee Comet

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Prosciutto-Wrapped Halibut with Brussels Sprouts with Kale Couscous

A complete meal that comes together in a single pan, Katie Lee's 35-minute dinner stars meaty halibut, which Katie turns indulgent with a blanket of salty prosciutto. For a bit of extra texture, she adds a handful of chewy dried currants to the bed of couscous and vegetables below the fish.

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A pub drink called "Turbo" made with black currant liquor, hard cider and lager, as seen on the Food Network's The Kitchen, Season 2.

Photo: Emile Wamsteker ©

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Turbo

A sprig of fresh rosemary threaded through a fresh blackberry is an ideal garnish for GZ's refreshing combination of black currant liqueur, hard cider and light lager.

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Zucchini and Goat Cheese Pinwheels

For an elegant appetizer, skip the standard cheese plate and roll up Katie's sun-dried-tomato-spiked goat cheese inside thinly sliced zucchini. This no-cook starter is ready to eat in only five quick minutes.

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Photo: Alice Gao ©

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Southside Cocktail

As elegant as it is easy, GZ's five-minute cocktail features a gin base, plus bright lime juice and a fresh-mint garnish.

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Photo: Jason Clairy ©

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Beef Stew

The beauty of a stew is that you can feed a crowd a complete, hearty meal by making just one recipe. Katie's version features hefty vegetables like potatoes and carrots alongside chunks of tender beef in a rich, savory sauce.

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Tomato and Bocconcini Caprese

Similar to a traditional caprese with the hallmark ingredients of mozzarella, tomatoes and basil, GZ's updated appetizer features bite-size balls of mozzarella instead of larger sliced rounds of the cheese.

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Peach Cobbler

When it comes to hosting a crowd, preparing a lot of single-serving desserts can be tricky, which is why big-batch treats, like Katie's indulgent cobbler, are ideal. Once you're ready to eat, just serve the cobbler in individual dishes for a party-ready presentation.

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Pan-Seared Chicken with Olives

Not your ordinary chicken breasts, Geoffrey's flavor-packed recipe features a tomato-olive Pan Sauce laced with a mixture of herbs and a dollop of Dijon for subtle tang. He rounds out the meal with a simple salad dressed with balsamic vinaigrette.

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Jeff Mauro's Sweet Potato and Mushroom Lasagna for the Healthy Fresh Start episode of The Kitchen, as seen on Food Network.

Photo: Renee Comet

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Sweet Potato and Mushroom Lasagna

Jeff Mauro's made-over lasagna features layer upon layer of herb-laced ricotta, but in place of classic sheets of pasta, he opts for thinly sliced sweet potatoes for a lighter alternative.

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Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan

Marcela's next-level vegetable side dish comes together just as quickly as simply roasted asparagus — in only 25 minutes — but it's extra special thanks to a trio of tastes and textures from the salty prosciutto, crunchy pine nuts and rich Parmesan.

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Grapefruit Margarita

Made with tequila and orange liqueur, plus a splash of grapefruit juice for bright citrus flavor, GZ's easy margarita boasts a spicy surprise: a rim of salt that's been spiked with ground chipotle powder.

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