We’ve all been there. You’re slowly perusing the aisles at the grocery store, picking up odds and ends here and there, with no real plan for them in mind, and before you know it, you have a pantry packed with cans of this and jars of that. On this morning’s all-new episode of The Kitchen, the co-hosts introduced their favorite ways to showcase those items in recipes that aren’t just resourceful but satisfying, too. When it comes to those straggler cans of tuna, for example, think beyond the salad sandwiches and macaroni salads — we’ve all had those before, right? Instead, use them in easy recipes that breathe new life into them, as Katie Lee and Marcela Valladolid do in their must-try recipes below.
Tag: The Kitchen
The secret is out: To cook a successful dish at home, you need not have a long, intricate recipe on hand or even any recipe at all. Sometimes, a simple how-to for the process or a general method for creating it will suffice. On this morning’s all-new episode of The Kitchen, the cast hosted a Recipe-Free Show, complete with savory and sweet eats and drinks, from saucy meatballs to a buttery fruit crisp, that are easy enough to put together without a recipe. Check out the cast’s easy ideas for making a trio of go-to salad dressings, each quick to prepare and ideal for no-recipe cooking.
Sunny’s Grilled Chicken and Kale Salad with Creamy “Equal-Parts” Harissa Salad Dressing
The name of the game here is 1/4 cup — keep that measurement in your mind. Just as the title suggests, this rich dressing boasts equal parts (1/4 cup) of mayonnaise, tangy buttermilk, spicy harissa and two kinds of fresh greens: cilantro and scallions. Once that mixture is whisked, it’s ready to be tossed with Sunny’s kale salad, which is studded with juicy chicken and grapes.
Bright, light and full of bold flavor, traditional pesto is a hallmark of the summer season, mainly thanks to the vibrant fresh basil that gives the sauce its famed green hue. But believe it or not, pesto doesn’t have to be all about the basil. In fact, you can make this standard puree with nearly any greens you happen to have on hand.
On this morning’s all-new episode of The Kitchen, the co-hosts checked off items from their summer bucket list and introduced simple ways to savor the tastes of the season, including a five-minute Non-Basil Pesto recipe. It’s easily customizable to whatever greens are available, and it yields craveable results every time. Geoffrey Zakarian starts with a flavorful blend of bold garlic and walnuts for subtle crunch then looks to the greens. He chooses a mix of arugula, kale and mint, but he also suggests fresh herbs and spinach, among other picks. Whirl them in the food processor with the garlic and nuts, then boost the richness by adding Parmesan and a hefty glug of olive oil for smoothness. Perhaps best of all is that this mixture keeps well in the fridge or freezer, so you can hang onto it for later.
Moist, sweet and ideal for morning treats and after-dinner snacks alike, banana bread is a back-pocket staple that delivers tried-and-true results every time. But when you’ve just about had your fill of the classic version you know and love, and want something a little different, look no further than these transformed banana breads from The Kitchen. On this morning’s new episode, the co-hosts shared two new takes on the traditional banana bread, and both recipes are easy to make and full of craveable flavors.
Slicing and stacking is well and good, of course, but today’s episode of The Kitchen put the spotlight on wrapping and rolling, showcasing all the ways to deliver bold boosts of flavor in easy-to-eat packages. Both Geoffrey Zakarian and Jeff Mauro delivered new ideas for transforming chicken with the help of a wrap, GZ going the elegant dinner route and Jeff opting for a next-level sandwich. Read on below to get their recipes.
Prosciutto-Wrapped Chicken Breast (pictured above)
Not only does GZ cover his lean chicken breasts in a snug overcoat of prosciutto, but he also packs flavor inside the meat. He carves a pocket in the chicken and fills it with a Mediterranean-inspired mixture of creamy ricotta cheese, sun-dried tomatoes and fragrant sage. After searing the chicken on the stove, Geoffrey moves it to the oven to finish cooking, and what results is a just-crispy-enough exterior of prosciutto and a tender inside featuring juicy chicken and rich, melty ricotta. The finish is all about the lemony butter sauce, laced with sweet shallots and salty capers.
Let’s be honest. Chicken noodle, broccoli-cheddar and minestrone are all well and good soups, but when it’s roughly 100 degrees outside, the last thing you want to do is cozy up to a bowl of piping-hot liquid, right? But what about chilled soup? It’s just as light and satisfying as its steamy counterparts, but you can enjoy it without all of that … steam. On this morning’s new Chill Out episode of The Kitchen, Jeff Mauro and Katie Lee showed two ways to indulge your craving for soup without sweating it out in the kitchen. The secret lies in their simple recipes for cold soups, both easy to make and full of summertime flavors.
With the Summer Games just around the corner, the co-hosts of The Kitchen let their Olympic spirit shine this weekend when they featured a globally inspired feast complete with recipes from around the world (think Mexican burgers, Vietnamese hot dogs and Brazilian chocolates) — and indulged in some friendly competition. They created an over-the-top obstacle course that demanded not only balance, agility and focus but also a hearty appetite as they tried Bobbing for Doughnuts on a string.
Take a peek at the photo above from this morning’s episode. Here Jeff Mauro is enduring the Spoon Balance test, in which he’s attempting to navigate tricky pool toys while keeping the lime on the spoon in his mouth. Next up for him will be the doughnut station, and then it’s on to Marshmallow Archery in a race against the clock.
Beachside selfies, trips to the farmers market, rooftop lounging — there are seemingly countless ways to celebrate summer, but perhaps chief among them is outdoor dining. On this morning’s all-new episode of The Kitchen, the cast shared their top best recipes, tips and entertaining know-how to help you host the ultimate Summer Cookout. After his fellow co-hosts showed off how-tos for nautical napkin holders and seashell salt and pepper bowls, Jeff Mauro introduced Edible Sand Castles, made not with sand from the shore but with brightly colored gelatin instead. And the results were nothing short of impressive.
It’s July. It’s steamy. You’re likely sweating. And yet tonight’s dinner still has to be made. Instead of cranking on the stove and making your kitchen and home only more sweltering, skip the range altogether and opt for a stove-free supper. On this morning’s all-new episode of The Kitchen, the co-hosts showed off new ways to enjoy a Stove-Free Summer, including one machine that will save the day come dinnertime: the slow cooker. Thanks to this do-the-work-for-you device, you can set and forget many of the same items you’d otherwise watch over on the stove. And best of all, it doesn’t heat up your kitchen. Check out two ways to prep mussels right in the slow cooker for simple weeknight cooking.
On its own, ice cream is great. Actually, it’s really great. But that doesn’t mean you can’t make this staple summertime dessert into an even more indulgent and sweet-tooth-satisfying treat. That’s where the sundae sauce comes in. Just a drizzle of these rich toppings is all it takes to make you feel like you’re eating an extra-special dessert. Bonus: These sauce recipes aren’t tricky or time-consuming to make. In fact, they’re easy enough to prepare on a weeknight when you’re feeling decadent. The co-hosts of The Kitchen showed off three must-try takes on sundae sauces on this morning’s brand-new episode. Read on below to get a trio of ideas from Katie Lee, Marcela Valladolid and Jeff Mauro.