Mary visits Scone Palace, the crowning place of Scottish kings and the epicentre of the country’s history. It turns dinnertime into a craft that everyone can get into – especially kids! Hugh Fearnley-Whittingstall deals with a rabbit invasion in his garden, goes looking for wild mussels in Devon and explores the qualities of hemp. He goes mushroom picking, makes a pear and almond cake and takes his Gloucester perry to a cider party. She makes easy pantry chicken and chocolate peanut butter cookie sandwiches. They make poolside treats of picnic pasta and almond butter brownies. Trisha’s friend Kristin Chenoweth visits Nashville for a proper Southern experience. Donal celebrates Christmas with some delicious festive dishes. Chef Jack Stein wants to cook a dinner for the people he has met during his time in Kimberley, Western Australia. Chefs Ken Hom and Ching-He Huang begin their journey in Beijing. And, she shares the joys of venison cooked on a barbecue. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. The menu includes gnocchi with butter thyme sauce and chicory salad. Six bakers must create desserts that pay tribute to the Addams Family.

They make coffee-glazed doughnuts and vanilla cream soda. Then, he makes a dessert called Baklava. After a tour of the city, Trisha prepares a fried chicken dish with pepper and honey cornbread plus more. Trisha Yearwood and her sister Beth invite their school friend over to reminisce about old memories over a delicious meal. Molly Yeh hosts a Halloween party for all her friends and their little monsters. Trisha Yearwood takes brunch to the next level with a Mexican-themed food and drinks buffet. On the menu is cherry and lime slushie and French bread pizza. She shares fan-favourite recipes and stories from her time on the road with her husband Garth Brooks. She tries her hand at beekeeping, collecting fresh honey to make a delicious pudding. 3 carrots, peeled and cut into thin strips, 2 medium zucchini or 1 large zucchini, cut into thin strips, 1 yellow bell pepper, cut into thin strips, Kosher salt and freshly ground black pepper, 1 tablespoon dried Italian herbs or herbes de Provence, Sign up for the Recipe of the Day Newsletter Privacy Policy. The menu includes bacon corn muffins, shrimp with mango salsa and Florida citrus bars.

in a spiral shape.

It turns dinnertime into... Got Pasta? 700g thin asparagus, trimmed and cut into 1-inch pieces. Slide the shape off once complete, and you’ll have a springy little fusilli! Trisha makes some childhood favourites with her daughter, Allie. Trisha invites her friends over for a South Beach-inspired meal. The 10 competing bakers introduce themselves with edible place cards and one-bite signature holiday desserts. And, he makes hummus and a healthy instant noodle snack. Her menu includes mini corn dogs, soft pizza pretzels and cotton candy lemonade slushies. Chef Jack Stein spends time on a farm and helps them fruit pick. Then, they must conjure up monster-under-the-bed creations. The menu includes fully loaded Southern disco fries and an over-the-top party burger. Cut tiny strips of pasta dough that are about 3 inches long and a quarter inch wide. Trisha invites friends and family to her home for a festive tradition. She then makes ginger orange poussin with potatoes and smoked trout with avocado. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Bring a large pot of salted water to a boil over high heat.

Trisha invites fellow country singer Ashley McBryde over for some grilling and music.

Mary visits an allotment in East Sussex and shares recipes with the locals.

Will their desserts be scary on the outside and sweet on the inside?

On the menu is big apple slaw with honey mustard and cola brisket sliders.

Jan 20, 2016 | Total time: 50 minutes, Oct 16, 2019 | Total time: 42 minutes, © 2020 Giada De Laurentiis.

Trisha invites two of her biggest fans into the kitchen to cook with her. Then, the competitors sculpt marbled tomb cakes to impress the judges. He visits a school to make pancakes and scones, and at a canteen event the full English breakfast is reinvented.

Drain the pasta, reserving about 1/2 cup of the pasta water. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. Trisha cooks up a delicious lunch featuring vegetables she has grown in her garden. Mary shares a selection of her favourite Christmas recipes. He makes Eton mess, apple fool, and a venison and pear burger. Trisha’s two friends visit from out of town. Farfalle is one of the cutest pasta shapes out there – and it just so happens to be a favorite among kids, too! Sign up for FREE to receive exclusive recipes, news, videos, merchandise, products and more!! Trisha creates a bread-inspired menu while swapping stories with a friend. Four bakers are challenged to create terrifyingly tasty grave-robber desserts. Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. On the menu are herby butter bean dip and chicken parm sliders. For her part, Giada makes kale Caesar salad and no-bake chocolate oatmeal cookies. Mary visits Powderham Castle to spend time with the Earl and Countess of Devon. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

And, she shares her recipe for an Italian pizza. Trisha invites her Glam Squad over for an exciting dinner and a live magic show. Mary travels to Scotland to enjoy recipes inspired by her own Scots heritage. Trisha hosts singer-songwriters Jason Isbell and Amanda Shires for a delicious meal. Mary invites three generations of her family over for a homely meal. Recipes include herbed cheese, cucumber and radish tea sandwiches. Take each strip and wrap snugly around a skewer (or some very thin kitchen object!)

They must use fresh flavours and colourful decorations to bring old desserts back to life. The unique fresh produce they catch proves perfect for one of Jack's favourite meals, clams with XO sauce. The menu includes oven beef jerky and green onion garlicky wild rice. The three finalists face a trial by fire!

Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. Hugh Fearnley-Whittingstall indulges in delicious treats. Trisha celebrates her single by making dishes that remind her of other career highlights. Will they get serious in the kitchen? Press down gently in the center to help the pasta hold its shape. Giada makes a special meal for her aunt to celebrate the arrival of her new baby. He visits a bustling fish market and a famous bakery. The menu features chicken with chickpeas and chocolate hazelnut banana bread. Then, he attempts to catch mud crabs and makes some delicious dishes using the freshly caught produce. You will also receive the Official Giadzy Newsletter and access to post in the Club G fan community! She makes an array of spooky treats including ghost hand pies and broccoli franken tots. Remember, the beauty of making pasta from scratch is the imperfections. Using a pizza cutter or a knife, cut the dough into small squares, about 1 1/2″ wide. This spring-shaped pasta is surprisingly simple to make by hand. Recipes include Genoese sponge cake and lemon curd muffins, game pies, cheesy tarts and real ginger beer. Trisha invites her friends over for a party complete with a meal and karaoke.

All rights reserved. They enjoy peach cocktails and sampling hot chicken chilli.

The competitor whose little green men wins earns a spot in the finale. If you want to try your hand at making some pasta shapes without a machine, go ahead and give Giada’s video a watch on Instagram – and follow the instructions below! Mary visits Goodwood House, home to the March family and a long line of innovators. He serves up potato cakes with smoked salmon, chicken pot pie and chocolate and cherry lava cake. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. Hugh Fearnley-Whittingstall makes his own luxurious version of beans on toast using broad beans and tomatoes from the garden. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Season the pasta with salt and pepper, to taste. On the menu is hazelnut and rocket Pesto, giant meatballs with marinara and charred green beans. Trisha makes fairground favourites for a backyard party. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Her menu includes a warming beef casserole, winter crumble tart and rich chocolate mousse cake. On the menu are morning glory muffins, a fresh fruit platter, shakshuka with feta, and a spicy bloody Mary. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Seven bakers face a spine-chilling challenge. Trisha invites Kelsea Ballerini over to share stories from their journeys in country music. They prepare steak and avocado rolls, yummy pecan crusted chicken and cheesy rice pilaf.

Then each baker must make three pies with different decorated crusts. Roll out the dough to be as flat as you can make it, and cut even strips of pasta that are about 10 inches long. The three remaining bakers are challenged to create a bleeding zombie cake. John explores the cuisine in Aswan, a city where the food of the local Nubian people has influenced everyday eating.



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