This weekend on the Food Network is all about Mom, with a range of cooking shows offering recipes all geared to please Mom on her special day. Then, on Sunday night, it’s competition time as a new season of Guy’s Grocery Games kicks off the evening with four moms behind grocery carts.
This Saturday on The Pioneer Woman, Ree is cooking for Ladd’s grandmother. Then on Farmhouse Rules, Nancy’s having three moms over for a special celebration. And on The Kitchen, the co-hosts cook Mother’s Day brunch recipes. On Sunday, it’s all about pasta on Rachael Ray’s Week in a Day. Later in the morning, on Southern at Heart, Damaris has the ladies over for afternoon tea. On Giada at Home, Giada cooks a Mother’s Day lunch for her sister. Right after, Guy’s cooking his mom Penny a Mother’s Day meal on Guy’s Big Bite.
In the evening, come back for more Guy with the Season 2 premiere of Guy’s Grocery Games in a heartwarming Mother’s Day episode. Right after, watch America’s Best Cook: The home cooks must face dreaded ingredients to create chef-worthy dishes for guest judge Marcel Vigneron. Finally, in a new episode of Cutthroat Kitchen, the chefs must cook Sloppy Joes with mystery meat.
Ree’s stocking up the freezer for Ladd’s grandmother, Edna Mae. On the drive from the ranch to town, she’s sharing the mouthwatering dishes that’s she’s packed to go: all the perfect food to have on hand, plus tips and tricks. Join Ree as she cooks recipes for Waffles, Lasagna Roll-Ups, Potato Soup and Cheese Toast.
Nancy is having three special mothers over to celebrate Mother’s Day. Nancy heads to a local maple tree farm for a delicious and fresh maple syrup for their breakfast of Buttermilk Pancakes with Blueberry Syrup; Sausage, Spinach and Potato Breakfast Tart; Citrus Salad with Pistachios and Honey Vinaigrette; and Bloody Marias with Bacon-Wrapped Cornichons.
The Kitchen celebrates Mother’s Day weekend in style, starting with a great brunch for Mom when Katie cooks her Breakfast Bread Pudding. Then Jeff makes his mom’s Beef Braciole — it’s a Mauro family favorite! Geoffrey adds the sugar with his creamy lemon tart for dessert, and Food Network’s Katherine Alford joins the hosts for an inside look at the new Chopped cookbook.
Rachael takes advantage of one of the great make-ahead meals — a pasta supper — to provide a week’s worth of decidedly different noodle dishes: Riggies with Roasted Vegetable and Ricotta Sauce; Pepita and Pistachio Sauce with Roasted Squash and Whole-Grain Penne; Beef and Beet Ragu with Pappardelle.
It’s a lovely afternoon for tea with the girls, and Damaris creates a menu of feminine and elegant dishes with tons of flavor. Instead of the traditional cucumber sandwiches, she changes it up with delicious Borage Benedictine and Bacon Sandwiches. Then, she takes Southern potato salad to the next level with her Beet and Potato Salad with Blue Cheese Dressing and Dill. To finish off a perfect tea party, Damaris serves Safflower Madeleines.
Giada prepares a special Mother’s Day lunch for her sister and their kids. The festive menu includes Strawberry-Tomato Jam Crostini, Prosciutto and Cucumber Crostini with Arugula Mustard and Fusilli with Sun-Dried Tomato Vinaigrette.
This Mother’s Day, Guy Fieri knows no ordinary steak will impress his mom, Penny. He needs a steak that’s really going to wow her; he needs his special Cauliflower Steaks, grilled and then baked with a panko breadcrumb topping and served with a Kalamata Olive and Red Pepper Tapenade. Also on the menu: Prosciutto-Wrapped Scallops, served with a buttery white wine sauce, and for dessert, Champagne Cantaloupe Granita. The whole menu is easy, elegant and sure to impress!
On this episode of Guy’s Grocery Games, it’s the mother of all shows, when four devoted moms and talented chefs battle in a game where they can cook only with ingredients that start with the same letter. In the second game, the moms must make brunch for four on a budget. The two remaining chefs are thrown for a loop when preparing a guilty pleasure.
With just one week before the finale, the five cooks remaining in the competition are challenged to cook with intimidating ingredients that can stump even professional chefs, like quail, octopus and chicken livers. Guest judge Chef Marcel Vigneron will determine who faces elimination.
The term “mystery meat” is given new meaning for three chefs while they’re making Sloppy Joes. Alton’s leftover chicken-coop wire becomes a big headache for one competitor, and it’s game time when the carnival comes to town in the final round.
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