Ep 5. 13x9 and Feelin' Fine
- TVG
- March 3, 2018
- 42 min
In The Kitchen season 16 episode 5, titled "13x9 and Feelin' Fine," the hosts focus on comforting and feel-good meals.
To start things off, chef Jeff Mauro creates a classic tuna noodle casserole with a crispy breadcrumb topping that will take you straight back to childhood. Katie Lee gives a twist to classic mac and cheese by adding pancetta and Brussels sprouts for a heartier and more grown-up version of the beloved dish.
Next, Sunny Anderson whips up a delicious recipe for Tuscan style chicken soup with hearty kale and tender white beans, perfect for a chilly day. Geoffrey Zakarian takes center stage with his recipe for a warmly spiced shepherd's pie that will undoubtedly become a family favorite.
Then, the focus shifts to sweets. Mauro returns with individual banana pudding parfaits that are both easy to make and satisfy any sweet tooth. Lee showcases a cranberry and orange curd tart that will be a decadent addition to any dessert table.
Lastly, Anderson wraps things up with a refreshing blackberry tea cocktail that is perfect for any gathering.
Throughout the episode, the hosts also discuss helpful kitchen hacks, such as the best ways to cook and store leftovers, as well as creative uses for a 13x9 inch baking dish. Join the hosts for this comfort food-focused episode of The Kitchen.