Salad Niçoise 🥗
When I told my French friend @rare.pierre I’d be making this, he asked if I was using canned/jarred or fresh tuna...He said the French are “outraged” by fresh tuna for Niçoise.
Beef, Bean & Veggie Burgers
I created this Beef, Bean and Veggie Burger for our annual New Years healthy eating episode of The Kitchen. It's a way of feeling like you get the satisfaction of beef, just having less of it and having more veggies and beans.
Festive + Comfy Holiday Look
Y'all know I love an elastic waistband. This time of year, with all of the holiday eating, I appreciate a little stretch even more. I'm always on the hunt for sweatpants that are disguised as "real" pants.
What to Wear to Friendsgiving
Friendsgiving is a tradition at The Kitchen. Every year we invite some of Food Network friends to join us and bring their favorite recipes. This year, Ted Allen, Christian Petroni, and Martina McBride came for dinner. Ted made a delicious cranberry sauce, Christian fried up some Brussels sprouts and Martina made an apple cake that I will for sure be adding to my repertoire.
Turkey in Caja China
If you're looking to do something different this year for your turkey, I highly recommend the Caja China box. Known as the "magic" box, it's most often used to roast a whole pig but it works incredibly well for a turkey.
Maple Pudding Cake
Every once in awhile, I have a recipe that surprises me. My culinary producer, Tim Macklin, asked me to come up with a recipe for a maple pudding cake. I decided to mimic my grandma's recipe for peach cobbler. The cake is more like biscuits, and instead of fruit on the bottom, I would make a thick, rich, creamy maple layer.
Halloween Inspired Green Chicken Chili
Every Halloween at The Kitchen, our producers like to give us a good scare. To go along with all of the tricks, we are cooking up some treats. I am sharing my recipe for Green Chicken Chili. Chili is perfect to serve for a crowd on Halloween because you can put it on the stove and let everyone serve themselves. Set up a toppings bar with sour cream, cilantro, scallions, avocado, etc. I used a skull pan to make skull cheese crisps for garnish.
Cinnamon Rolls
This weekend on The Kitchen, I’m making the famous CINNAMON ROLLS for our “Sweet and Savory Start” episode. We are cooking up so many great breakfast recipes and I’m really excited to share these with all of you.
Meet the Culinary Team
Here's a little behind the scenes peek at our culinary team. It takes a village to create a show like The Kitchen, what you see in front of the camera is just a fraction of the team! Our culinary crew is always working hard to make our segments look (and taste) amazing!
Kitchen Goals ✊️
I wish I could arrange flowers and create crafts like our Emmy nominated art department. They have something for everything and make everything look good!!