This weekend on Food Network, it’s a retro rewind on Iron Chef America as the show goes back to the ’60s on Saturday night. In the morning, there’s a back-to-school episode of The Kitchen with guest Joey Fatone. Also on Saturday morning, watch new episodes from Ree and Trisha: Ree’s making a tailgate lunch, and Trisha’s cooking some updated classic recipes.
On Sunday, tune in for a new episode of Bobby’s Barbecue Addiction as Bobby cooks a Mediterranean feast. And later in the evening, there’s a barbecue-themed episode of Rachael vs. Guy: Kids Cook-Off with guest judge G. Garvin. Then, on The Great Food Truck Race, the teams head to Oklahoma City, where Tyler tests their time management skills. And on a new Cutthroat Kitchen one chef must use freezer-burned ingredients in a chili.
The family is pitching in at Ladd’s brother’s farm, and Ree is packing a cowboy-approved tailgate lunch. There’s Spicy Baby Back Ribs, Twice-Baked Potato Casserole, Slow-Cooked Jalapeno Corn, Roasted Green Beans and two delicious Dump Cakes: Cherry-Pineapple and Peach.
Trisha and her nephew, Bret, cook up a classic lunch of Sloppy Joes, Green Salad with French Dressing and Mama’s Baked French Fries before going for a driving lesson in her dad’s classic car. After the drive, they’ll head back to the house for a sweet Chocolate Peppermint Milkshake treat to end their special day.
The Kitchen is going back to school, and Sunny has a delicious freezer fix to get you in the back-to-school groove. There are yummy new spins on the classic PB and J. Rewrapped host Joey Fatone stops by to throw down a sweet snack with Jeff. Marcela shows how to master the Mexican meal chilaquiles. The gang shows some love to the lunchbox with great ways to fill and pack it. GZ ends the day with a toasted-marshmallow milkshake.
Iron Chefs paired with bartenders compete in a ’60s meal melee, as Iron Chef Alex Guarnaschelli and David Oertel face off against Iron Chef Marc Forgione and Natasha David. Judges are Willie Degel, Judy Joo and Simon Majumdar.
Chef Bobby Flay showcases his passion for Mediterranean food while revealing ways to make your time at the grill even easier. He’s sharing his signature technique for the juiciest grilled corn on the cob. He’ll also dip into his produce bin to whip up a crunchy Carrot Slaw and a smooth Grilled Eggplant Dip. Plus, he reveals his unique trick for grilling fish while infusing it with a ton of flavor. And he’s pouring a glass of rose wine with a fruity addition to keep things cool.
After tasting dishes that their parents may have had as kids, like salmon mousse and ambrosia, the kids choose one retro dish to modernize. In the Main Challenge, the kids are asked to create a classic Southern barbecue, using ingredients that the other team picks for them. Chef G. Garvin comes to the kitchen to judge the kids on their barbecues and Camera Challenges!
Tyler meets the teams in Oklahoma City, where he tests their time management skills, penalizing the team who take the longest to get their day started. The teams must also embrace local favorites, adding a steak dish to their menu on the first day, and then grinding 20 pounds of prime meat by hand to sell the local classic “fried onion burger” on the second. And only four teams will be left to push through the midway point of this competition.
Things get chilly when one chef must use freezer-burned ingredients to make a chili cheese dog. Then Alton’s done it again with a pasta art masterpiece, but it turns out not everyone is an art lover. Finally, one chef feels like they’re going around in circles when forced to use a spinning cook station.
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- Chopped Grill Masters Is Back with Barbecuers, Grillers and Chefs Facing Off for $50,000