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2022 Dodge Charger Carbon Fiber Interior
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Jeff Mauro whips up his Easy Beef French Dip with Quick Jus, and Alex Guarnaschelli does everything in one pan for her Sheet Pan Blackened Salmon with Garlicky Kale. The hosts look at photos sent in by viewers to answer "Can I Eat This? " Plus, a look at the hottest new snacks popping up in bars across the country. The Kitchen is celebrating Cinco De Mayo with a menu full of dishes inspired by Mexican drinks. Then, the hosts cap the party off with an exciting, color-changing Lavender Lemonade Punch. Take everyday recipes to the next level with Katie Lee's Barbecue Potato Chip-Crusted Salmon and Jeff Mauro's Pickle-Brined Pork Chops with Sweet and Spicy Peppers. Sunny Anderson joins Jeff in making two simple slow cooker meatballs, and finally, Katie and Geoffrey make two tasty pretzel dips for the win. Geoffrey Zakarian warms everyone up with Peppermint Hot Chocolate while carolers amp up the holiday spirit! Geoffrey Zakarian shares an impressive main course for any holiday menu -- Roasted Whole Duck with Honey, Spices and Oranges. The Kitchen is tailgating bright and early with a breakfast of champions!
Jeff Mauro Cashew Cheese Sauce Chocolat
2 cups shredded whole-milk mozzarella. Finally, the team gives their best tips for mastering mashed potatoes and creating fool-proof gravy and Chef Jerome Grant joins in to make a Pecan Pie. Finally, the hosts give some sustainable snacks a taste test. Season to taste with salt and pepper. Geoffrey Zakarian makes a quick and easy Peanut Sauce over Shrimp Skewers and Rice Noodles. Finally, Katie Lee Biegel wins dessert with her decadent No Bake Chocolate Hazelnut Cheesecake. Alex Guarnaschelli kicks off the feast with the main course: Slow Cooked Brisket with Carrots, Brown Sugar and Gremolata. Jeff Mauro makes his highly requested Indiana Breaded Pork Tenderloin. The hosts showcase supermarket shortcuts to make Katie Lee's Maple Walnut and Bacon Brie Bites and Jeff Mauro's Latke Bar.
Jeff Mauro Beer Cheese
Cookbook author Raquel Pelzel stops by to serve up her Sheet Pan Mac and Cheese, and the hosts share fun pumpkin decor ideas that leave everyone saying, "Oh my gourd! " The Kitchen crew takes date night to a new level with sweet and surprising dishes. Marcela's got 'Today's Dinner, Tomorrow's Lunchbox', and the gang all find new uses for old tools like cookie cutters and a turkey baster. The hosts introduce their first "Personal Faves" segment where each cooks with a loved one: This week Katie Lee and her mom sample two no-bake desserts; Cow Pile Cookies and Banana Pudding Pie. Jeff Mauro serves up his Buttermilk Brined Pork Chop, and Alex Guarnaschelli tosses her Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas. TV host Brooke Burke-Charvet helps with DIY frames to display mom's favorite photos, then actress Bridget Moynahan makes Single-Serve Berry Cobblers. Summer party season is heating up and The Kitchen is ready with easy entertaining recipes and ideas. Eddie tackles a game day favorite, Molasses Gochujang Chicken Wings, and Sunny Anderson gives the play-by-play on her Meaty Cheesy Slider Casserole.
Jeff Mauro Cashew Cheese Sauce Vegan
The Kitchen hosts recreate the best local dishes from football tailgates across America. Katie Lee Biegel takes us back in time with her dinner party go-to, Chicken Marbella, and Alex Guarnaschelli throws together her take on a seafood classic, Crab Louis. The hosts also learn three new ways to add flair to their cocktails with Flavor Bomb Ice Cubes. Finally, Sunny makes everyone feel like kids again with her Peanut Butter and Jelly Milkshake. Jeff Mauro kicks things off with his easy-to-eat Honey Bourbon Chicken Pops, and Geoffrey Zakarian makes a delicious Summer Orzo Salad. The Kitchen reveals amazing secret ingredients, starting with Katie Lee's secret to golden and juicy Roast Chicken. There's quick and easy snacks on the go, new tricks for hiding healthy ingredients in decadent desserts and tips on planting a kitchen herb garden. The Kitchen kicks off Father's Day with a special barbershop quartet performance from Qua-Train and Jeff Mauro shows how to make his ultimate Shooter Sandwich. Then, tips and tricks on using cheese in everyday meals and how to create the perfect cheese platter. The Kitchen is getting spicy with Marcela Valladolid's classic Mexican Chili Rellenos, and chef and restauranteur Ming Tsai demonstrates fall-flavored Fried Wontons with Dipping Sauce. This week The Kitchen is celebrating family traditions. Dinner is covered with Sunny Anderson's 1-2-3 Rub with Grilled Chicken and Alex Guarnaschelli's Cucumber Salad.
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Sunny makes a Brussels sprout dish from one of her fave NYC restaurants, and the hosts end on a sweet note by recreating some favorite ice cream truck treats. Sunny Anderson makes Multi-Colored Waffles, and Katie Lee Biegel flips the script with her Colorful Veggie Quesadilla. The afternoon comes to a close with Geoffrey's Blood and Sand cocktail and a lesson in whiskey 101. Jeff Mauro makes a classic Patty Melt and shares his secret for creamy coleslaw, and Geoffrey Zakarian whips up the Perfect Lemon Meringue Pie. Geoffrey Zakarian and Katie Lee Biegel work on side-by-side sides: Creamy Potato Puree and Creamy Green Bean Salad.
Jeff Mauro Cashew Cheese Sauce For Pasta
Sunny Anderson and Jeff Mauro share simple summer sides: "Nunya Business" Tropical Baked Beans and Jalapeno Honey Butter Corn. Geoffrey Zakarian starts by sharing the best cut of steak for the grill with his Grilled Hanger Steaks with Roasted Garlic Romesco Sauce. Katie's making fritatta using leftover potatoes, deli ham, peas and pesto and Geoffrey will satisfy your sweet tooth with a decadent dark chocolate pudding. The hosts try or deny some surprising chocolate pairings, and the Kitchen Helpline is open for all your chocolate dilemmas! They showcase a variety of dry and wet spice rubs and renowned baker Gesine Bullock-Prado stops by to make a delicious and easy Maple Cream Pie. Corn gets two new toppings with Sunny Anderson's creamy and spicy "Boom Boom" Corn and Jeff Mauro's Crunchy Ranch Corn.
Jeff Mauro Cashew Cheese Sauce Recipe
We toast Marcela with a virgin Cucumber Ginger Fizz and surprise her with a fun shower present! Jeff Mauro makes his son Lorenzo's favorite Pulled Pork and Veggie Rice Bowls. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. The Kitchen's favorite recipes get a makeover for spring, starting with Marcela Valladolid's Kale and Potato Enchiladas. Broadway star Daniel Breaker joins the hosts to create a Baked Egg Bar and serve up a Lavender Lemonade cocktail, and then Geoffrey Zakarian dishes out Orecchiette with Shrimp, Pancetta, and Fresno Chiles. Pop a bottle and put on your stretchy pants because The Kitchen is throwing a bottomless brunch! Jeff Mauro—host of Food Network's The Kitchen, founder of Mauro Provisions and White Sox fan—shares his recipe for pretzel dogs complete with a homemade nacho cheese sauce that'll transport you to the stands. The Kitchen eases back into entertaining with a full menu for the perfect easy but still impressive gathering.
Jeff Mauro pairs sweet and savory with his Pomegranate Glazed Lamb Lollipops with Feta Tzatziki. Then nutritionist Joy Bauer stops by with healthy swaps for a Chicken Salad with Caesar Lee cooks up a quick and easy Black Bean and Kale Soup, and Geoffrey Zakarian freshens things up with a Greek Salad. Jeff Mauro uses apples in his hearty Chicken Sausage with Apples, Sage and Cabbage. The Kitchen goes on a road trip across the United States with a Fried Clam Roll from Geoffrey Zakarian, a heartland flavor-packed Midwestern Potato Salad from Jeff Mauro, and burgers inspired by their home state ingredients from Sunny Anderson, Katie Lee and Marcela Valladolid. Jeff Mauro shares his Smoky Butternut Queso Dip, and Alex Guarnaschelli makes her delicious homemade Sunflower Butter Cups. The Kitchen gang is sharing their best brunch ideas, starting with Katie's oven-baked Dutch Baby, plus brand new ways to use pomegranate and tasty tricks for your waffle iron. Katie Lee Biegel spices up weeknight chicken with her Falafel Chicken Cutlet. Sunny Anderson turns dinner favorite steak and potatoes into an Easy T-Bone Steak N' Potato Salad, and the hosts dress up delicious side dishes with Designer Dressings.
Stir in the processed cheese and provolone until melted. Sunny Anderson switches things up for her Easy Tomato and Basil Lasagna Roll-Ups. To serve, ladle the soup in to bowls, garnish with bacon, avocado crema, jalapenos, and cilantro. Chef Asish Alfred brings his favorite fall dish, Glazed Beets with Creme Fraiche and Toasted Pistachios, and Jeff Mauro whips up a Cookie Butter Pie. Caramelized Mushroom Cheesesteak with Rich Cashew Cheese Sauce. Finally, Geoffrey Zakarian sweetens up traditional Shepherd's Pie with sweet potatoes and the whole gang flips for three new chip flavors -- Sriracha Sweet and Spicy, Cacio e Pepe and Savory Thanksgiving.
Marcela Valladolid kicks off a triple-threat meal with her Grilled Adobo Rubbed Chicken, and then Jeff Mauro and Geoffrey Zakarian use the leftovers to make a Jalapeno Popper Melt and Chicken Nicoise Salad. Finally, the hosts complete their festive spread with easy dips, drinks and DIY decor. Chill out while grilling out with creative ways to stay cool in the summer heat, and learn how to make a DIY gin and tonic bar.
The Kitchen is serving favorite diner recipes with a side of fries -- Sunny Anderson's Disco Fries, that is! Using an immersion blender, blend the soup until you achieve the consistency you desire. Geoffrey Zakarian sizzles with his Iron Chef Grilled Cheese, Alex Guarnaschelli makes fall-off-the-bone Grandma's Smothered Chicken, and Sunny Anderson tops french fries with cheese and gravy for her Loaded Disco Fries.
Katie Lee whips up some Smoked Hummus, and Sunny Anderson makes her Orange Jalapeno Party Ribs. In Tool Takedown: Brunch Edition, the gang adds fun new flavors to amp up oatmeal. Plus, mixologist and "Drinking Coach" Tiffanie Barriere joins the hosts to share her Grass Roots Cocktail. Plus, a tipsy sweet tea and food fire starters for spring cookouts. Plus, Geoffrey Zakarian pairs up some favorite pub drinks and snacks: Pilsner with Asiago Garlic Cheese Twists, Old Fashioned with Spiced Mixed Nuts and Citrus Marinated Olives. The Kitchen is making all things wrapped and rolled, starting with Geoffrey Zakarian's Prosciutto-Wrapped Chicken Breast. This show kicks off with one of Food Network's most searched recipes: Potato Salad! A trending fall flavor combination comes together in Caramel Apple Flavor Bomb Pie, and the hosts sip on this season's new favorite cocktail, the Pear Bubbly. Geoffrey Zakarian kicks things off with his mother's Shepherd's Pie. Plus, we're gearing up for summer with some DIY picnic tips that'll have you dining al fresco in style. Plus, tips for your next pool party and a summer twist on a Bloody Mary. Then, the hosts test kitchen tools to see if they really save you time, and chef Jordan Andino stops by to share his easy, flavor-packed Chicken Adobo Tacos.