Dave Myers and Si King go on a whirlwind tour of the American South, exploring the classic food and soulful music that is famous the world over. In Denver, he tries rabbit and chitlings. Preheat oven to 375 degrees. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. Martha Stewart is part of the Meredith Home Group. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. Who will be sent home? Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. this link is to an external site that may or may not meet accessibility guidelines. Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser. Slowly add egg and continue mixing. All can be made in 45 minutes or less. https://www.marthastewart.com/344016/fresh-peach-drop-cookies Trisha and her sister cook with autumn crops from a local community garden. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. The seven remaining bakers must make witches' fingers and toes in the first round. On the menu is lemon and pea alfredo and kale salad. He meets a local family who teach him how to bake traditional national treats and creates his own version. Bake at 325°F for 11-14 minutes. Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. Butternut squash might be fall's most versatile (and beloved!) You can serve this buttery, fragrant peach dessert right out … Guy Fieri is exploring an entire world of barbecue. In the final round they create cakes that are plaid inside and out. These cookies are incredible! Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. And, they make a motorised basketball-themed Santa cookie. He ventures to various locations to source fresh produce and create stunning dishes. James Martin makes chocolate the key ingredient in his desserts. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding. Guy Fieri is on the road looking for unique beef dishes. She makes herb-crusted beef tenderloin and garlic mashed potatoes. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He creates a fantastic chocolate cake with a fizzy cola twist. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash. Add 1/2 cup peaches, egg whites or egg substitute, protein powder, sweetener, baking powder, cinnamon, nutmeg and salt to blender along with 2 tablespoons water and blend until smooth and thoroughly mixed. Stir in remaining 1/2 cup oats and 1/2 cup peaches. Then, they confront their biggest phobias like insects and ghosts in the next round. Guy Fieri gets the lowdown on some enduring traditions. He creates canapés of biltong and pastrami for a party and goes fishing for herring. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. Pour cookie batter into 6 mounds (about 1/3 cup each) and space evenly on cookie … Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. James Martin explores the varieties of sweet breads. Preheat oven to 180°C / gas mark 4 with the racks in the upper and lower thirds of the oven. Press down on cookie dough with palm of your hand to make a flat circle. Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. Guy Fieri is on the lookout for worldwide flavours. But, which of his stunning tart recipes will he demonstrate? On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. Enter to Win $10,000 to Makeover Your Home! They will soften at the edges after a couple of days, but they'll still taste delicious. And, they create holiday treats to prove the bite is as big as their bark. Chef James Martin celebrates the beauty of simple ingredients. Just made these, with apricot jam and baking powder instead of baking soda, and no fresh fruit since I ain't got any. Baking experts and Salt Lake City friends Brenda Nibley and Alisha Nuttal create a grand cookie build for a local theatre launching A Christmas Carol. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. James Martin puts festive desserts under the spotlight. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Iron-Skillet Peach Crisp. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. Paul Hollywood is in Bergen to learn more about Norwegian baking. Trisha hosts a misfit Thanksgiving for all her local friends. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. this website. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. Remove from oven and let sit on sheet trays for one minute. Moist and delicious. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. Fantastic cookies! Hosting fewer guests this holiday season due to the coronavirus pandemic? But, which of his frozen treats will he demonstrate? You likely wash your hands several times a day, but are you doing so effectively? Combine sanding sugar and cinnamon. James Martin focuses on traditional Italian desserts. All the essential dishes are here, just on a smaller scale. Plus, inspired by Antwerp's bakers, Paul creates his own recipes. Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale.

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