Get ready for some bold summer recipes and all-new competition this weekend on Food Network. First, join Trisha Yearwood as she cooks up her favorite Southern staples with a twist on Trisha’s Southern Kitchen. Next, The Kitchen is all about summer’s most-popular vegetable, the tomato — or is it a fruit?
On Sunday, Ina Garten plans a potluck on Barefoot Contessa, and Giada De Laurentiis whips up recipes from her new restaurant on Giada at Home. Bobby Flay mixes up a bold menu on Barbecue Addiction: Bobby’s Basics. Then, enjoy three hours of your favorite competition shows with new episodes of Rachael vs. Guy: Kids Cook-Off, The Great Food Truck Race and Cutthroat Kitchen.
Trisha’s cooking up some classic Southern dishes with a fun Trisha twist. Her sister, Beth, joins in to help make BPT (bacon, jalapeno pimento cheese and fried green tomatoes sandwiches), Sour Cream and Bacon Deviled Eggs, and Banana Pudding Cake.
Geoffrey Zakarian starts out a day of tomato loving with the ultimate open-faced BLT with tomato, roasted bacon and avocado. Jeff Mauro cooks up a fried green tomato Parmesan sandwich for lunch. Farmer Lee Jones shares his expert tomato tips and helps Sunny Anderson make a beautiful chilled red summer soup with heirloom tomatoes, watermelon and strawberries. It’s the best of tomato season on this episode of The Kitchen.
Ina’s sharing potluck-party secrets with local farmers Katie and Amanda, who are throwing a start-of-season bash. There’s Easy Tomato Soup and Cheese Croutons for lunch, then a master class in grilled lemon chicken with broccoli and bow tie pasta, crowd-pleasing wheat berry and farro salad, and an incredible food table setting down at the farm.
Giada makes a handful of recipes from her new restaurant in Las Vegas. The dishes are Italian with a California twist, like Chicken Marsala Meatballs, Lemon Spaghetti with Jumbo Shrimp, and Tuscan Rib-Eye Steak.
Chef Bobby wakes up his taste buds with a bold menu: He’s mixing up a spicy marinade for a juicy Jerk-Rubbed Beef Tenderloin and toasting spices for Grilled Smashed Potatoes with Toasted Cumin Vinaigrette. Plus, he’s making a sweet-and-sour dressing for a bright tropical-style slaw, and he mixes up a refreshing hibiscus-flavored Agua de Jamaica.
This week, the kids are challenged on their knowledge of ingredients. In the Mini Challenge, they must decipher ingredients while blindfolded. Then, it’s a Chopped-style Main Challenge, where a video message from Ted Allen introduces their head-to-head Mystery Basket Challenge, judged by Chopped judge and Iron Chef Alex Guarnaschelli!
Tyler Florence greets the teams in Tucson, Ariz., where they must come up with a creative marketing campaign. Later, they must put their twists on a local hot dog favorite, with the top sellers winning bonus cash. The next day, the teams must create and perform a catchy jingle at the Tucson Folk Festival.
One chef must make a lobster roll using a roll submerged in a lobster tank, and someone is given a rather unusual chocolate platter for a chocolate cake.
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- Chopped Junior-Inspired Lunchboxes: Turkey and Cheese Mummy Kebabs
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