On Saturday, Ree is putting on a big Cajun-style party for her father-in-law, and on Heartland Table, Amy is bringing back the supper club. Sunday morning, tune in to Rachael for a week’s worth of meals prepared in one day. Later Damaris helps her uncle create a spring lamb feast. Then Giada makes an Easter luncheon for her family. And Guy’s Big Bite is all about one of Guy’s favorite comfort foods: hot dogs.
On Sunday evening, tune in to a new episode of Food Court Wars — one team specializes in sub sandwiches, the other team focuses on comfort food. Then on the premiere of America’s Best Cook, 16 cooks from four regions compete for just eight spots. Mentors Alex, Cat, Michael and Tyler will each pick the two home cooks they think will best represent their region (East, South, North and West, respectively) during competition. Only one home cook will walk away the winner of $50,000 at the end of six weeks. Then on a new Cutthroat Kitchen, one chef must use a cement mixer while making a layer cake.
The whole family is pitching in for a big party to celebrate the birthday of Ree’s father-in-law, Chuck. Everyone is gathering at the lodge for a Cajun Surf and Turf feast, with rare beef tenderloin and juicy jumbo shrimp, and Cajun Mashed Potatoes and Garlic Butter Dinner Rolls on the side. The girls are helping Ree make a delicious Strawberry Shortcake Cake, while her sister-in-law makes salad and her mother-in-law takes the boys shopping. It’s one birthday Chuck will never forget.
In this episode, Amy’s kitchen spins out a traditional nostalgic supper club meal with a few updates: Steakhouse Deviled Eggs, Rib Eye with Homemade Steak Sauce and Glorified Hash Brown Cake with Frying Peppers.
Rachael Ray makes five 30 minute make-ahead meals: Beef Goulash with Blue Cheese, Toasted Spaghetti Minestra with Tuscan Kale, Sweet Sausage and Eggplant Penne, Boneless Chicken Chasseur, and Tomato Soup and Grilled Cheese. That’s five make-ahead meals, up to a week’s worth of food, done — in just one day!
Damaris helps her kitchen-challenged Uncle John tackle the traditional Phillips spring lamb feast. Taking the intimidation out of preparing a large roast, Damaris demonstrates an easy cooking method and simply layers fresh flavors to bring out the best qualities of Roasted Lamb with Mint Chimichurri. Feta roasted new potatoes and togarashi-glazed carrots round out this crowd-pleasing menu that shows a fresh take on traditional Southern fare.
Giada makes a very traditional Italian Easter luncheon for her family using the fresh flavors of Italy. The menu features Italian Springtime Lamb, Artichoke Risotto and Whipped Ricotta Salad.
For Guy, hot dogs are pure family comfort. They’re a staple at ballparks and family cookouts, and Guy likes his with coleslaw and apple pie — and you know he does all three with an outta-bounds, Guy-style twist! We’re talking bacon-wrapped Danger Dogs with Spicy Fruit Relish, Creamy Broccoli Fennel Slaw and a Moonshine Apple Pie Cocktail.
Friends and co-workers Randy and Brandon are ready to bring Randy’s family-run submarine sandwich food truck concept to the food court. Close friends Michelle and Lindsey love home-cooked comfort foods; ever since Michelle was forced to close her bakery, she has dreamed of getting back into the culinary world. Watch as these two teams bring their dreams to the mall in Logan, Utah.
Sixteen of the country’s best amateur cooks arrive in New York for their chance at $50,000 and the title of America’s Best Cook. But first, they must compete to represent their region, in one of two spots on a superstar chef mentor’s team. Iron Chef Michael Symon will be choosing from the North, Iron Chef Cat Cora takes the South, Iron Chef Alex Guarnaschelli is heading up the East and Food Network star Chef Tyler Florence is representing the West. The mentors will be choosing wisely, as they will also be out of the competition if both of their cooks are eliminated.
One chef is forced to serve a hot version of cobb salad, someone must build his or her own kitchen from random items inside a shopping cart, and another chef gets down and dirty when forced to make a layer cake with a cement mixer.
- “Starting to Get Into a Cupcake Place” — Testing the Cutthroat Kitchen Sabotages
- What to Watch: Let Food Network Magazine Take You On a Cross-Country Culinary Tour
- Guy Fieri on the Family Dynamics at Play on Triple G: Family Style
- Restaurant Revisited: Oh Brother! at Knife and Fork Gastropub