Sunny Anderson's triple-decker E.A.B.L.T. Episode 19. Streaming Guide TV Shows Cooking My Kitchen Rules. Geoffrey Zakarian shows how to make the perfect Herb-Roasted Beef Rib Eye with Roasted Shallots, while Katie Lee whips up a Wedge Salad with a twist and Marcela Valladolid makes a Classic Tableside Caesar Salad. Jeff Mauro shares his Salted Caramel Samoas Cannolis, and then Geoffrey Zakarian makes his Shortbread Cookie Pork "Milanese."
Disco fries; patty melt and secret for creamy coleslaw; lemon meringue pie; tricks for crispy meatloaf, easy hollandaise sauce and hash browns in a diner edition of Kitchen helpline; peanut butter and jelly milkshake. This week the Kitchen is on ice when special guest Brian Boitano stops by to make rigatoni with spicy chicken sausage, Jeff Mauro uses 3 ingredients from the freezer for a delicious dish and Geoffrey mixes an Icy Orange Cosmo. Let others know what they should also watch ... No suggestions yet. Katie Lee kicks things off with her Pantry Pull Pasta Puttanesca, then Jeff Mauro whips up a flavourful Crispy Skin Salmon Provencal with Charred Red Cabbage Salad. The Kitchen is sharing fun, colourful and delicious recipes and ideas to fill the holidays with joy, starting with Katie Lee's Gingerbread Pancakes and Jeff Mauro's festive Christmas Wreath Salad. Geoffrey Zakarian whips up an elevated party pleaser, Brown Rice Crab Cakes with Herb Mayo, and then Sunny and Katie share two irresistible additions to the holiday dessert table: Simple Toffee and Peanuts Matzo Bark and No-Bake Chocolate Peanut Butter Cookies. The hosts go beyond the basic Mother's Day flowers and chocolates with a Framed Silk Flower Gift and Rose Water Truffles. The Kitchen hosts are at home and sharing family-inspired recipes, then giving a shout-out to super-fan moms for Mother's Day. Finally, the hosts check out breakfast trends and decide which ones are worth trying. Jeff makes a new "everything" sauce recipe from Venezuela, his Steak with Guasacaca Sauce. Sunny adds Cubano Nachos to the buffet, and Food Network's Eddie Jackson stops by to make his Caribbean Jerk Sliders and Mango Wheatsicles. Sunny, Jeff and Geoffrey work together on Katie Lee's Spicy Lobster Pasta and then make a romantic Melting Heart Cake. Geoffrey Zakarian kicks things off with his daughters as his sous chefs, making simple Huevos Rancheros. Autumn flavors are in the spotlight as The Kitchen serves a plate of Fall favorites like Geoffrey Zakarian's Apple Cider Salmon and Katie Lee's Brown Butter Sage Butternut Squash Bake.
Katie Lee wraps things up with a giant Mexican-Inspired Hot Fudge Sundae. Then, tricks to make your food look as good as it tastes and simple tips to organize your kitchen. Then, learn simple ways to spice up condiments and festive tips for a Cinco de Mayo party. Learn easy Fall apps like Sunny Anderson's Easy Cranberry and Goat Cheese Crostini and Geoffrey's Marinated Fig and Goat Cheese Crostini.
Katie and Sunny Anderson also share two new hot cocoa ideas for any holiday party. Episode 21. Throughout the show a football stadium out of food will be constructed while Geoffrey Zakarian makes the best game day chili, Sunny mixes a delicious pitcher of cocktails, Katie bakes the ultimate dip, Jeff constructs the perfect sandwich and you can't have a party without something sweet, so Marcela bakes a delicious sweet pie. Also: Geoffrey's recipe for pesto-rubbed baked salmon with cucumber-and-apple salad. The Kitchen is gearing up for a food-filled fiesta with Sunny Anderson's Sizzlin' Chicken Fajitas and Katie Lee's Easy Chorizo and Potato Enchiladas with a Five Ingredient Sauce. Geoffrey adds sweetness with his Strawberry Rhubarb Buckle, and Jeff uses fresh herbs to make a Berry Basil Salad with Rhubarb Syrup. Chef Anne Burrell, host of Vegas Chef Prizefight, stops by to make her Shrimp with Garlic and Olive Oil then play a game of Cocktail Roulette with the hosts.