Start your Saturday morning with Amy Thielen, who’s making recipes that are perfect to bridge the gap from winter to spring. Then on The Kitchen, special guest Martha Stewart stops by to make an icebox cake and she gets inducted into the Cookbook Club. Copies of her newest book, Martha Stewart Cakes, will be given away on FN Dish tomorrow.
Then on Sunday morning, Damaris whips up kid-friendly recipes for her niece and her niece’s friends. Later on, Jeff makes brunch-inspired sandwiches and a special dessert. In the afternoon, watch Buy This Restaurant as Keith helps two friends find a restaurant space in San Francisco. In the evening, watch all-new episodes of Food Court Wars, Chopped — where four actors enter the competition — and Cutthroat Kitchen.
In northern Minnesota, where Amy Thielen and her family reside, locals learn to live with snow and ice from December through late spring. To combat the fierce temperatures, her menu includes buttery Monkfish Almondine, Chestnut and Wild Rice Pilaf, Cast-Iron Carrots with Curry and vintage Toffee Bars.
This week The Kitchen has a special visitor: Martha Stewart stops by to share her recipe for a Chocolate-Chip-Cookie Icebox Cake and gets inducted into The Kitchen’s Cookbook Club. Jeff shares his family’s blueberry pancake recipe, and Marcela makes Spicy Oregano Burgers for dinner and then shows how to turn them into mini meatball pita sandwiches for lunch. Plus, the co-hosts have great ideas for sneaking nutrition into kids’ desserts. And once again, they’ll help you decide which kitchen tools are worth having in this week’s Tool Takedown.
Damaris’ niece and friends are visiting, so she whips up foods that kids love with sneaky tricks to get them to eat their veggies. They make Semolina and Sun-Dried Tomato Waffle-Pizzas with homemade pizza sauce and Chocolate Chip-Cherry Cast-Iron Cookies. With simple, sure-fire recipes, Damaris shows how to make special meals for the little loved ones in your family.
Jeff is starting off by making a Fried Egg and Oyster Sandwich served up with crispy pancetta on baked green tomatoes. Then it’s a Crisp Tempura Poached Egg over English Muffins with Red Pepper Corned Beef Hash. And for a little something sweet, he’s making red wine-poached pears topped with vanilla ice cream and crushed granola. (Episode: ZB0504H)
Best friends Mark and Ramonn first bonded over cocktails at a bar Mark was managing, and now they’re looking to open a place of their own. Restaurant broker Keith will help them find the perfect location for their dream restaurant in San Francisco’s East Bay Area.
Michael and Charlene have invested their life savings into their waffle-themed food truck, but have yet to see the success they need to grow their business and support their combined family. They face best friends and culinary school buddies Robert and Mike, who believe that their sandwich-based concept would be a natural fit in a mall that could fulfill the dream they’ve been chasing. Only one team will win a spot in a Kelso, Wash., food court.
With only one spot left in the finale of the $50,000 charity tournament, actors Lucas Grabeel, Michael Imperioli, Peter Scolari and Tasha Smith bravely take on the role of chef. In the first round, one competitor tries desperately to figure out the right cooking technique for a tricky ingredient. A pretty citrus fruit and spiny lobsters are two of the mystery ingredients that the competitors must demystify in the entree round. Then in the final round, the two remaining stars make both a mess and some very creative desserts with mascarpone and strawberries.
Pasta art is up for auction in a pesto pasta challenge. A chef hangs loose when creating a Hawaiian plate for lunch. And someone gets his or her dose of sabotage when forced to use olive oil capsules to make muffins.
- One-on-One with the Season 4 Chopped All-Stars Champion
- Here, Fishy Fishy: The Judges’ Take on the All-Stars’ Appetizer Basket — Chopped After Hours
- Picnic Pies and Patriotic Desserts on Spring Baking Championship — Duff’s Recap of Episode 5
- The Chopped at Home Challenge — Enter Round 3 Starting Today