Start the weekend with a special episode of Diners, Drive-Ins and Dives on Friday night. It’s all about chicken as Guy recounts all the best places he’s eaten the bird. Tune in Saturday morning for new episodes of Farmhouse Rules as Nancy goes antiquing, and check out The Kitchen, where the co-hosts kick off a special spring celebration. After the show FN Dish will be giving away a cutting board signed by the co-hosts. On Sunday morning, get five easy weekday recipes from Rachael, and then follow it up with new episodes of Southern at Heart, Giada at Home and Guy’s Big Bite. In the evening, watch all-new episodes of Food Court Wars, America’s Best Cook and Cutthroat Kitchen.
Diners, Drive-ins and Dives: “Crazy for Chicken”
On DDD, the bird is definitely the word. Guy has traveled the country digging into an incredible variety of chicken dishes, and somehow every new plate offers a twist on the traditional bird. From the garlic chicken at Opal Thai Food to stuffed Native American-style tacos at Tocabe, there’s all kinds of unique spins on a farm favorite. Covering chicken served crispy, shredded and flavorful to the bone, this one-hour special wouldn’t be complete without a stunner, and it comes at Smalley’s Caribbean Barbeque, where the wings have Guy and his buddies calling for Mama.
Nancy visits her favorite antique shops looking for fun old kitchen gadgets. She uses her fantastic finds to make a meal of Chile-Braised Short Ribs, Creamy Stovetop Mac and Cheese, baked Cinnamon Sugar Madeleines and Irish coffee.
Sunny kicks off The Kitchen’s spring celebration with a spring pan-sagna (one-pan-plan lasagna) and Katie gives pork chops some leftover l’oven. The hosts prepare asparagus five different ways, and they welcome Marc Summers from Rewrapped. Geoffrey creates a fresh spring gin fizz while the gang chats about different uses for hard-boiled Easter eggs.
The only thing better than a meal that saves time is a meal that saves money, and Rachael is here to show you a week’s worth of meals that do both! It’s five budget-friendly dishes that you can make in a single day. Dish one is Parsnip and Potato Soup, and dish two is Baked Beans and Knockwurst. For dish three, it’s Bean Ragu with Linguini, dish four is a killer Chicken and Green Bean Soup with Tarragon, and dish five is Croque Monsieur Pie, a bubbly and cheesy casserole you don’t want to miss.
Damaris brings the flavors of New Orleans home. When her brother sends a care package of tasso ham from New Orleans, Damaris creates an inspired menu to satisfy her Louisiana cravings. With simple techniques, she whips up a flavorful Maque Choux with Tasso Ham. Her foolproof olive tapenade transforms an ordinary cold-cut sandwich into a signature muffuletta, and for a sweet finish, she makes a decadent Bananas Foster Bread.
Giada makes spicy citrus popcorn to snack on in the kitchen. Then Aunt Raffy shows up and teaches Giada a favorite recipe, quinoa and ceci soup, followed by Giada sharing her Peanut Butter Espresso Brownies recipe.
You’ve heard of Flavortown, and you’ve heard of Funky Town, but have you heard of Funky Fungo Town? Today Guy takes you there with flavors of Puerto Rico. He makes a roasted Puerto Rican pork shoulder and Guy’s Funky Mofongo with Sopa de Pollo — a fried plantain dish with pork cracklings and bacon, served topped with warm chicken broth. On the side he’s serving Kale Salad with Mango Vinaigrette. It’s a trip to Funky Fungo Town, and you don’t even need to leave the house!
Brothers Michael and Lem dream of bringing their burgers to the food court — and the stability the business could bring to both their families. Ayanna and Dee are best friends and former military brats who run catering companies in Memphis. They have a love for international cuisine that they want to share with their customers. Both teams fight it out for a spot in a Jonesboro, Ark., food court. (Episode: VW0209H)
Now that the mentors have selected their teams, the real competition begins. In their first challenge, the cooks are tasked with elevating kitchen classics. Guest judge Chef Anne Burrell will decide which cooks will go to the elimination challenge, The Pressure Cooker, where they must turn a plain chicken breast into an amazing dish if they want to stay in the competition.
One chef is left skating on thin ice when knives are replaced with a hockey skate. Next, a chef is in a bind when his or her fingers get trapped while cooking General Tso’s chicken. Finally, one chef finds new uses for gardening tools to create the best carrot cake.
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- Hannah Hart Hits the Road for a Tasty Cross-Country Trip in New Food Network Series I Hart Food
- Chatting with Natalie Sideserf, a Star of the New Series Texas Cake House
- Chopped Grill Masters Is Back with Barbecuers, Grillers and Chefs Facing Off for $50,000