13 episodes · 28th April 2018
Sizzling chicken fajitas; easy chorizo and potato enchiladas with a five-ingredient sauce; spicy shrimp and strawberry mango salsa; tortilla soup; chef Jordan Andino stops by to make a crunchy taco wrap; Mexican-inspired hot fudge sundae.
Jeff Mauro serves up Peruvian spatchcock chicken with creamy cilantro sauce; Sunny Anderson makes a spinach panzanella; Geoffrey Zakarian serves up a grilled ratatouille flatbread; Katie Lee makes pasta with mushrooms, walnuts, asparagus and apples.
A Mother's Day lunch includes salmon en papillote with tapenade, an orzo salad, a frittata with spinach, olives and chicken sausage, and a lemon poppy seed Bundt cake with strawberry glaze.
Grilled spinach and artichoke-stuffed chicken; Sunny Anderson's Migas Verde; Geoffrey Zakarian shares a recipe for grilled asparagus that uses only five ingredients; Katie Lee has a hack for a meaty grilled pizza; summer salad with melon and spinach.
Katie Lee whips up her Beastie Burger; Sunny Anderson makes a twist on a classic with her grilled chicken and corn pasta salad; Geoffrey Zakarian prepares grilled shrimp cups with aioli; chef Roger Mooking stops by with his chicken wing skewers.
Whole chicken with red bliss potatoes, summer squash and chili garlic butter; former White House chef Sam Kass serves up a quick and easy canned salad; bloody mary shrimp ceviche rice bowl.
Sweet and spicy grilled chicken and cucumber salad; seared scallops with a caper honey sauce; jazzing up grilled chicken with lemon pepper sauce and cherry pepper honey mustard; pitmasters Jason and Megan Day make a barbecue-inspired potato salad.
Father's Day favourites include grilled brewed awakening rib roast with 1-2-3 horseradish sauce, roasted Mexican street corn salad, grilled barbecue Buffalo wings, and a sausage-and-peppers burger.
Honey-glazed pork belly burnt ends; peach bourbon baked beans; easy apple slaw with apple-jalapeno dressing; pitmaster Moe Cason brings the heat with his Memphis-style barbecue chicken thighs; Gesine Prado makes a blackberry cornbread cake.
Sunny Anderson's steak supreme; Jeff Mauro's cheesy and spicy Reuben-style brats; Katie Lee puts her twist on a restaurant appetizer with her grilled firework onion; Iron Chef Michael Symon grills up his blackberry barbecue chicken.
Geoffrey Zakarian's orecchiette with shrimp and corn; Katie Lee's grilled chicken and kale Greek salad; Sunny Anderson shares a supermarket fix to make chicken cheesesteaks; Donal Skehan drops by to make a spicy steak noodle bowl.
Citrus grilled turkey breast made with pineapple marmalade; sweet potato salad; party prepping is made easy with three no-fail strategies; Geoffrey Zakarian whips up a sharable party plate of spicy Mediterranean cauliflower fries.
Jeff Mauro's Escovitch-style mahi-mahi sandwich with mango aioli; Katie Lee's fried shrimp; Sunny Anderson cooks up five-ingredient mussels with garlic parsley fries; Geoffrey Zakarian makes a decadent crab spaghetti with courgette and basil.
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