Program Guide Weekly

Advertisement
7:00 AM

This week Justine is inspired by their recent travels to Mexico City and cooks up a menu of authentic Mexican street food. She makes tender carnitas tacos with her own roasted salsa verde and homemade guacamole. Rev Run and his manager Michael Lehman fire up the grill to create chicken quesadillas that are perfectly crisp and surprisingly smoky. Join the Simmons as they take Sunday Supper outside for a family fiesta. Read More

7:30 AM

This week, Justine's parents are coming for supper so the Simmons are inspired by Gramps' childhood in Trinidad to create a classic Caribbean meal. They whip up hearty beef patties, fiery Jamaican jerk chicken, and Gramps will bring the island vibe by teaching the family how to cook his famous rice and peas. On this Sunday supper, every little bite is going to be alright.Read More

8:00 AM

They say breakfast is the most important meal of the day. So Bal Arneson makes a power breakfast of stuffed French Toast with a fresh cherry salsa to prepare for an active day. Over breakfast, Bal tells her kids she's going indoor rock climbing. Anoop gives her mom a hard time telling her "indoor" rock climbing isn't that hard. Bal throws down the gauntlet, and tells Anoop if she thinks it's so easy then she should come along and give it a try. Anoop accepts the challenge! The indoor climbing goes so well that their instructor feels they're good enough to give outdoor climbing a shot. The duo confidently agree, but fear starts to grow once the decision settles in. To give them strength and courage for the outdoor climb, Bal makes a spice infused grilled chicken breast with risotto. Before they leave for the adventure, Bal whips up some steak wraps for lunch on top of the mountain. Now there's only one thing left to do -- get to the summit!Read More

8:30 AM

Siba Mtongana's packing up fabulous local dishes with a twist to take to a South African-themed potluck. There are juicy sirloin Sosaties grilled by her husband, Brian, tasty savory Pap Cakes with a Sweet and Sour Relish and fabulous Beautiful Beet Salad with nut-coated goat's cheese balls.Read More

9:00 AM

From Paris, Luke Nguyen heads to Strasbourg where he develops a taste for all things Alsatian.Read More

9:30 AM

Korean bar snacks are on the menu with Judy Joo's pan fried fish, Buffalo wings with spicy gochujang sauce, and meaty stuffed chili bombs. In Seoul, she samples dried fish snacks and fried chicken with bar owner Daniel Gray and visits Gongdoek market which serves Seoul's best fried snacks.Read More

 
View Recipes

RECIPES FROM THIS EPISODE:

10:00 AM

Don, Bryan and Li opened Flame Asian Tapas in Rossford, Ohio only six months ago, but they're already in danger of closing. Ching must streamline their unique restaurant concept in order to turn their business around. She'll be swapping their existing sub-par flaming dishes with easy to share and easy to prepare Asian tapas with a focus on the owners' Korean heritage. With their lack of restaurant experience will Ching be able to teach these three old college buddies all they need to know to pull their restaurant out of the red?Read More

 
View Recipes

RECIPES FROM THIS EPISODE:

10:30 AM

Asian seafood is scrumptious. Ching-He Huang goes under the boardwalk to the Monterey Abalone Farm to harvest California reds for her Crispy Salt and Pepper Abalone with Ginger-Soy and Sweet Chili Dipping Sauces. Later she brings the "mussels" when she hosts a shellfish soiree with the Diesel Fish Dragon Boat Racers where they train in Foster City. Additional recipes include Soft-Shell Chili Crabs with Mango Noodle Salad; Black Bean Mussels with Chinese Beer; Communist "Mule" Cocktail.Read More

11:00 AM

Bobby Flay's brunch takes a culinary trip to New England and features some of the region's best local ingredients. On the menu today are a refreshing SmoothTEA and delicious Pumpkin-Cranberry Scones and Johnnycakes each served with Whipped Maple Butter. Plus, Bobby re-invents a classic Eggs Benedict with his New England-style version, Crab Cake Benedict With Old Bay Hollandaise.Read More

11:30 AM

In this episode, Marcela makes a menu that highlights four key culinary gifts that Mexico has given the world -- corn, chocolate, avocadoes, and chiles -- and shows viewers how easy it is to incorporate these into their favorite mouth-watering Mexican dishes. Like Easy Corn Tamales, Mexican Chocolate Margaritas, smooth Avocado Flan, and Stress-Free Salsa.Read More

12:00 PM

Bobby Deen learns how to make a healthy buffalo sauce filled with a zippy mango flavor. He then visits Colette Burnett at Super Wings, a famous buffalo wing joint. Later, Bobby's friend Eden Grinshpan stops by and they get cooking, as they heat up their mouths with Bobby's Buffalo Chicken Sliders, and cooling them off with a refreshing Lemon Sorbet Punch, plus Bobby's Five Layer Bark.Read More

12:30 PM

There's nothing Kelsey loves more than the sweet and smoky smell of barbecue. Outdoor grilling is great, but she will show the viewer some indoor techniques and tricks to create a delicious BBQ family style meal. Tangy and sweet Cumin-Scented Ribs are slathered in homemade BBQ Sauce and then baked in the oven until the meat is falling off the bone. For sides, Kelsey uses two of her essential flavor boosters, bacon and maple syrup, to elevate her Baked Beans. Her Corn Salad is filled with charred kernels and topped with savory Basil Vinaigrette. Finally, she'll be putting her own twist on a classic pie with fresh Berry Pie Pops, a dessert everyone will want seconds of!Read More

1:00 PM

With their impending Tuscan trip just days away things are more hectic then ever at the Mazar home. Debi and Gabriele decide to take a breath and plan a special day for their daughters Evelina and Giulia. They treat the girls to a magic themed party in their backyard complete with Gabriele as the head magician. Evelina and Giulia help with the preparations and make homemade mozzarella cheese from scratch. Later Debi and Gabriele finish the party's menu, which includes homemade pizza, bruschetta with mozzarella and tomato, pasta with pesto, and organic marble cupcakes. Read More

1:30 PM

Debi and Gabriele's day begins with them making a homemade pasta lunch with fresh zucchini for their daughters Evelina and Giulia to take to camp. As they send the girls off for the day Gabriele asks Debi to go to a shooting range with him so they can take in some target practice. Debi is shocked by this request and even more shaken to find out that Gabriele thinks it's important because the land that their Tuscan home sits on is overrun by wild boar. Debi reluctantly agrees to go to target practice, but it turns out she's a natural born shooter. The day's activity inspires Gabriele to make a traditional hunter's meal for dinnerRead More

2:00 PM

Giada finally has a day off and she wants to spend it with her aunt cooking some of their favorite Tuscan comfort food. They make Corn Tortelli With Tarragon Butter, Crab Salad Napoleons With Fresh Pasta and Sweet Fresh Fettuccini.Read More

2:30 PM

Giada is teaching a cooking class for kids! She's inviting some kids into her kitchen and showing them the basics to some Italian "kid friendly" food.Read More

3:00 PM

It's shower time! Baby shower, that is. And Haylie is throwing one for her good friend Beverley Mitchell, whose ever-changing appetite goes from salty to sweet in a matter of minutes. The adventure starts with candy making, when Haylie designs and makes her own custom goodies at Sweet! in Hollywood. In the kitchen, it's Olive Tapenade and Chicken and Waffles with a Maple Mustard sauce. It's a menu meant to celebrate babies, but one that suits any sort of party.Read More

3:30 PM

While peddling to create their own salted caramel ice cream at Peddler's Creamery, Haylie and her friend Kurt challenge each other to a sandwich cooking competition, in addition to their monthly co-ed softball game. Who will win the big hoagie showdown ... and the softball game.Read More

4:00 PM

Meena, 70, and Amar Giri were born in Nepal (land of Mount Everest) but they currently reside in Amish country, Lancaster, Pa. This charming couple takes Mo Rocca to new culinary heights by showing him how to make the dumplings known (coincidentally) as momos. They also visit a local goat farm and later make the traditional dish goat curry.Read More

4:30 PM

In Los Angeles, Eat St slaps on the breaks for scrumptious sea food at Slap Fish such as their super fresh lobster grinder roll and a decadent crab and brie grilled cheese sandwich. Then we're Moroccan and rolling over to New York to the Comme Ci Comme Ca truck who are serving up Moroccan gourmet food like their lovely lemon chicken couscous. Next it's taco time in Atlanta as we pull up at Tex's Tacos for some marvellous Mexicana meals like a super fresh chicken fresca and a perfect pastor de puerco. Final stop is at The Food Farm in San Diego for some healthy classics such as their grass fed sliders, avocado melt sandwich and a yummy coconut rice dessert.Read More

5:00 PM

In Austin, Texas, an authentic ramen house is taking classic broths and adding intense flavors. At Pubbelly in Miami, Fla., the pig is big and served at this gastropub in unique Asian-inspired ways. Traditional Thai food has reached the people of Austin, Texas, and they couldn't be happier with Sway. And in Brooklyn, Dassara is transforming brunch favorites into an Asian noodle dish.Read More

5:30 PM

In Denver, it's all about wild sweet creations that always leave the customers coming back for more. The Shoppe is a funky full service cereal bar and bakery. Victory, Love & Cookies crafts works of art in the form of cookies. Sweet Action constantly pushes the flavor boundaries of ice cream. And at Sugar Bakeshop you'll find handcrafted sweets made with care. Read More

6:00 PM

An amateur comedian from Denver, a corporate-defector from Dallas and an ex-fashion designer from Minneapolis compete in a speedy elimination round with pizza toppings as the mystery ingredient. The last two standing compete for $10,000 in a New York City-themed Donut Showdown.Read More

6:30 PM

No knives and forks required for these dishes! Like Drunken Noodles smothered with delicious sauce, succulent king crab in a crispy tempura batter, crispy shredded tender beef. These are just a few of the foods Giada, Duff, Alton and others say are The Best Thing They Ever Ate ... With Chopsticks. Read More

7:00 PM

Cuddle up and break out the blanket because today host Marc Summers is getting cozy with comfort foods. Grandma bringing chicken soup right to your door, edible bouquets from Edible Arrangements, making the best Butterball of them all, Peterson Farms makes baking apple crisp as easy as opening up a bag, the hidden ingredient in Sara Lee's famous white bread and a 24kt brownie at the American Brownie Company.Read More

7:30 PM

Bigger is better as host Marc Summers loads up on the biggest popcorn ball of them all, visits Big Bar in Chicago, samples Bonerts three-foot pie, Sayklly's Confectionary for turtle size chocolate snappys, colossal treats from Cookie Tree Bakeries, plus the Jolly Green Giant.Read More

8:00 PM

Roger Mooking's on the hunt for lip-smacking barbecue ribs. In Hattiesburg, Miss., Leatha's Bar-b-cue Inn seasons their pork and beef ribs with a mysterious marinade, cooks them in an unusual upright smoker, and finishes them with a top secret barbecue sauce. Roger learns how to make these Southern-style ribs from Brian Jackson, a third generation pit master. And at Hometown Bar-B-Que in New York, Brooklyn native Billy Durney gives his ribs an ethnic spin. The Jerk Baby Back Ribs are seasoned with the earthy, spicy flavors of Jamaica, while the Sticky Korean ribs are glossed with a sweet and savory Asian glaze, and then topped with cashews and scallions.Read More

8:30 PM

Roger Mooking visits New England for two unique food traditions that celebrate family, friends and the community. On the first Saturday of June, the Rotary Club of Essex in Connecticut roasts three hundred pounds of fish that are nailed onto oak boards with strips of salt pork and cooked around a ring of coals for the annual Shad Bake. In Western Massachusetts, Roger meets Neftali Duran who dug a giant hole in his backyard and lined it with stones and bricks to cook goat barbacoa, a classic dish from his hometown Oaxaca, Mexico. Whole cuts of goat are rubbed down with spicy Mexican flavors, wrapped in avocado and maguey leaves and steamed over a pot filled with cracked corn and water to create a side dish called Masita.Read More

9:00 PM

On Top 20 Hot and Spicy Countdown, Aaron Sanchez is doing the impossible. From traditional Mexican cuisine to street vendor tacos to the hottest dishes of every variety, Aaron is taking his favorite restaurants, chefs and meals and compiling the ultimate list from his travels around the U.S. From top to bottom, the top 20 list is filled with surprises, as Aaron digs in to discover how each dish is made, and how delicious each restaurant truly is.Read More

10:00 PM

Giles Coren has high hopes for Quebec City, Canada, as he's keen to discover a new kind of French cuisine. As one of the oldest European settlements in North America, has the adventuresome spirit of Quebec's founders inspired an emerging food scene that impresses Giles?Read More

10:30 PM

Amidst the booming economy of St. John's, Newfoundland, Canada, its food scene has gone crazy. But, is its day of reckoning at hand? Giles Coren travels to what he describes as "a rock in the middle of the Atlantic ocean" to determine whether the restaurants are anywhere close to being the real deal. Can he ever be convinced that Newfoundland is NOT the end of the known world?Read More

11:00 PM

Armed with one simple yet versatile recipe, host Alton Brown creates a variety of dishes from a breakfast treat to that dinner classic, Yorkshire pudding.Read More

11:30 PM

The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won't make it because it's got a scary name: pate a choux. Join host Alton Brown as he takes the steamy dough from cream puff to eclair and beyond.Read More

12:00 AM

Roger Mooking's on the hunt for lip-smacking barbecue ribs. In Hattiesburg, Miss., Leatha's Bar-b-cue Inn seasons their pork and beef ribs with a mysterious marinade, cooks them in an unusual upright smoker, and finishes them with a top secret barbecue sauce. Roger learns how to make these Southern-style ribs from Brian Jackson, a third generation pit master. And at Hometown Bar-B-Que in New York, Brooklyn native Billy Durney gives his ribs an ethnic spin. The Jerk Baby Back Ribs are seasoned with the earthy, spicy flavors of Jamaica, while the Sticky Korean ribs are glossed with a sweet and savory Asian glaze, and then topped with cashews and scallions.Read More

12:30 AM

Roger Mooking visits New England for two unique food traditions that celebrate family, friends and the community. On the first Saturday of June, the Rotary Club of Essex in Connecticut roasts three hundred pounds of fish that are nailed onto oak boards with strips of salt pork and cooked around a ring of coals for the annual Shad Bake. In Western Massachusetts, Roger meets Neftali Duran who dug a giant hole in his backyard and lined it with stones and bricks to cook goat barbacoa, a classic dish from his hometown Oaxaca, Mexico. Whole cuts of goat are rubbed down with spicy Mexican flavors, wrapped in avocado and maguey leaves and steamed over a pot filled with cracked corn and water to create a side dish called Masita.Read More

1:00 AM

On Top 20 Hot and Spicy Countdown, Aaron Sanchez is doing the impossible. From traditional Mexican cuisine to street vendor tacos to the hottest dishes of every variety, Aaron is taking his favorite restaurants, chefs and meals and compiling the ultimate list from his travels around the U.S. From top to bottom, the top 20 list is filled with surprises, as Aaron digs in to discover how each dish is made, and how delicious each restaurant truly is.Read More

1:30 AM

Ali Khan's Windy City expectations are as high as Chicago's Willis Tower, so his breakfast is a tower of fried chicken, biscuits, egg and bacon. For lunch, Ali dives into the city's unofficial sandwich, the Italian beef. He scores a killer chocolate almond croissant at a bakery with a child baker protege and brings down the house with a unique mac and cheese with a gourmet twist.Read More

2:00 AM

Giles Coren has high hopes for Quebec City, Canada, as he's keen to discover a new kind of French cuisine. As one of the oldest European settlements in North America, has the adventuresome spirit of Quebec's founders inspired an emerging food scene that impresses Giles?Read More

2:30 AM

Amidst the booming economy of St. John's, Newfoundland, Canada, its food scene has gone crazy. But, is its day of reckoning at hand? Giles Coren travels to what he describes as "a rock in the middle of the Atlantic ocean" to determine whether the restaurants are anywhere close to being the real deal. Can he ever be convinced that Newfoundland is NOT the end of the known world?Read More

3:00 AM

Armed with one simple yet versatile recipe, host Alton Brown creates a variety of dishes from a breakfast treat to that dinner classic, Yorkshire pudding.Read More

3:30 AM

The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won't make it because it's got a scary name: pate a choux. Join host Alton Brown as he takes the steamy dough from cream puff to eclair and beyond.Read More