December 22, 2025

Hi, everyone!

It’s officially Christmas week, and things are buzzing in the Zakarian kitchen. I hope you’re settling into these festive days, enjoying time with loved ones and, of course, sharing plenty of good food along the way.

In our house, the holidays are about family, food, and fun. For a few days, the kitchen becomes a revolving door, which is exactly why having something ready to serve is so important. That’s where a well-made grazing assortment really shines.

With most holiday menus likely set by now, I wanted to share one of the easiest and most elegant ways to entertain: a thoughtfully put-together charcuterie and cheese board. It’s approachable, adaptable, and always a crowd-pleaser when assembled with intention and quality ingredients.

Below are the fundamentals for building a platter that looks great and tastes even better. Don’t feel tied to the ingredient list. Use what you enjoy, consider your guests, and focus on balance and presentation.

Wishing you all a very Merry Christmas, and cheers to another year of great recipes, useful tips, and delicious food.

Charcuterie Board Guidelines

INGREDIENTS

Serves 12

INSTRUCTIONS

1. Arrange the meats and cheeses on a large cutting board, each under a small piece of parchment paper. Cut some cheeses into smaller pieces, but leave some blocks larger as well so the guests may identify them.

2. Serve the pâté as is on a small raised platter or plate. Place a small knife next to it so that people can slice as they’d like.

3. Put additional condiments in small ramekins or bowls and place around the meats and cheeses.

4. Serve the breadsticks in a taller cylindrical glass placed on the board, and any crackers or crisps on a small plate.

Pro Tips

• Use squares of butcher or parchment paper to keep your board or any surface that you are serving on clean.

• Create space between each item so your guests can really see all of their delicious options.

• Use different serving vessels for each item to create height and visual interest.

• Include a range of savory, sweet, acidic, and salty.

• Place anything red in the middle of the platter. It catches the eye, and it makes a nice centerpiece.

• When handling prosciutto, the less you touch it, the better. I prefer to serve it flat, as it comes in the package.

Equipment Used

• Cutting board

• Chef’s knife

• Serving board

• Various small bowls

• Various cheese knives

• Small spoons

More Festive Recipes

Crispy Duck Breast with Caper-Cherry Sauce Read More →

Almond Cake with Berries and Cream Read More →

Rum Ginger Pomegranate Punch Read More →

News & Events

• TRENDING VIDEO: The Lungarno Spritz

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• NEW PRODUCT: We’ve partnered with Blendtec to bring you the most powerful blender available - direct to you this holiday! Shop here.

The Perfect (Last Minute) Gift

Gift A Personal Hello from GZ!

Looking for a special gift that’s ready before Christmas Day? Find me on Cameo and send a personalized message to anyone on your list. It’s a simple way to make their day even more memorable this holiday season!

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November 24, 2025

Hi everyone,

Happy Thanksgiving week! For chefs, the holidays (Thanksgiving especially) feel a bit like our Super Bowl. It’s all about cooking incredible food and gathering around the table with the people we love, and that spirit is why this day remains one of my favorites of the year.

I’m starting my prep today, and this time I’m adding a turkey pot pie as a side dish alongside the main turkey. I’m confiting the thighs and wings, then shredding the meat for the filling. If you’re interested, I’ll share the full recipe in the coming weeks!

One tip I always like to pass along: outsource dessert. Guests are always asking what they can bring, so point them toward a pie or tart. They appreciate the direction, and it lightens the load for the host. And if you’re the one tasked with bringing a pie and still haven’t decided, you’re in luck. Today I’m sharing a nostalgic, old-fashioned recipe that’s easy, delicious, and universally loved.

This pie has the comforting flavor of a pecan pie, just without the pecans. It’s rich, so a little goes a long way, and it’s best served slightly warm or at room temperature (never chilled). It also couldn’t be simpler to make: just mix the filling and pour it into a pie shell. It’s a fantastic option for beginner bakers. I like to top mine with crème fraîche to balance the sweetness with a touch of acidity.

For more tips to help you create a restaurant-worthy holiday, and a few of my go-to Thanksgiving classics, read below!

Watch Here: Salted Brown Sugar Pie with Crème Fraîche

Salted Brown Sugar Pie with
Crème Fraîche

INGREDIENTS

Serves 8 to 10

INSTRUCTIONS

1. Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, and half-and-half. Beat on medium speed until smooth, about 1 minute. Add the melted butter and vanilla bean paste and mix to combine. Sprinkle the flour and sea salt over top and mix just until smooth and no lumps remain.

2. Pour the filling into the pie shell and bake in the middle of the oven until the pie is just set and no longer wobbly in the center, about 40 to 55 minutes. (If the crust is getting too brown and the pie is still not set, cover the edges of the crust with foil.) Let cool on a wire rack.

3. Add crème fraîche to a medium mixing bowl and whip with a whisk until the crème fraîche has thickened.

4. Serve the pie slightly warm or at room temperature. When plating, top each slice with flaky sea salt and a dollop of the whipped crème fraîche.

Equipment Used

• Mixing bowls

• Electric mixer

• Pie dish

• Whisk

• Chef’s knife

• Large spoon

Tips for a Restaurant-Worthy

Thanksgiving

• For cocktails, choose two recipes and make a larger batch of each. That way, all you need to do is pour over ice and enjoy alongside your guests. As people arrive, get a drink into their hands the moment they walk through the door.

• Make sure the lights in your dining room are slightly dimmed and that you have some background music playing.

• Salt and season your turkey 24 hours in advance and let it rest, uncovered, in the refrigerator.

• Before cooking, let the turkey sit at room temperature for two hours. Roast it at 400ºF for the first hour, then reduce the heat to 350ºF for the remaining cooking time.

• Remove the turkey when it reaches 160ºF, then let it rest for one hour before carving. This entire process ensures a perfectly moist, beautifully cooked bird.

More Thanksgiving Recipes

Orange Sweet Potato Casserole Read More →

Classic Thanksgiving Turkey Read More →

Really Creamy Potato Purée Read More →

News & Events

• TRENDING VIDEO: GZ’s French Onion Soup

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

NEW Zakarian Pro Blender

Professional-Grade Blender At Home

The BRAND NEW Zakarian Pro Blender is 10% off for a limited time!
Plus, the first 120 customers to order will receive a signed copy of Geoffrey’s cookbook, Town | Country. This blender isn’t just high performing, it’s a statement piece for the kitchen. It combines power, quality, and beautiful design into one, and I can’t wait for others to experience this at home.

Black Friday Deals on Amazon

Black Friday Starts Soon!

Take advantage of unbeatable deals this coming weekend on our customer-favorite non-stick cast iron and stainless steel pans, full-tang German-steel knives, and time-saving tools like the Safe-Slice Mandoline. Whether you're stocking your own kitchen with durable cookware or crossing names off your holiday gift list, now’s the perfect time to shop for quality that lasts.

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November 7, 2025

Hi, everyone!

Exciting news! We’re teaming up with BonBon - A Swedish Candy Co. and City Harvest to help feed New Yorkers in need. Join my family and me this Sunday, November 9, from 12:30-2:30 pm at BonBon Upper East Side in New York City for a fun-filled, super-sweet Thanksgiving can drive and food rescue event!

Bring cans or scan the QR code onsite to donate, shop treats and the limited-edition Zakarian Candy Mix, and discover a few other surprises in the store, all to benefit City Harvest!

In celebration of this event, we’re launching four new fall recipes in today’s newsletter, each inspired by one of the candies in our special Zakarian Family Mix. Plus, we’ll even have samples of the Cranberry Apple Glögg to sip at BonBon on Sunday.

We’d love to see you there, so stop by, grab some candy, and support all of the phenomenal work that City Harvest does for New York City. And if you can’t join us but want to make an impact, click here to donate your virtual cans.

The Zakarian Family Candy Mix is available at BonBon Upper East Side starting today, so if you’re in the area, swing by for a taste or place an order on Grubhub! To watch this week’s featured recipes come to life, check out the two clips linked below.

Pork Chops & Orange Miso Apples on Good Day New York

Spiced Pavlova and Caramelized Pears on New York Live

Cranberry Apple Glögg

INGREDIENTS

Serves 4 to 6

INSTRUCTIONS

1. Place cloves, cardamom pods, star anise, almonds, raisins, and dried figs in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.

2. Heat all three juices in a large pot with the cinnamon sticks, strips of orange peel, and the prepared sachet. Bring to a boil, then lower the heat, cover, and allow to simmer for 30 minutes.

3. Meanwhile, in a small pot, bring 3 cups of water to a boil. Remove from heat, add 3 tea bags, and steep for 5 minutes. Remove tea bags to avoid over-brewing.

4. Add the tea and honey into the glögg and stir to combine. Taste for sweetness and adjust as needed according to your preference. Ladle the glögg into mugs, ideally something clear and heatproof. Garnish with a cinnamon stick, star anise, and orange peel.

Glögg History

• In ancient Rome, drinking spiced, heated wine was common. This not only tasted good, but adding ingredients like honey, herbs, and spices also preserved the wine.

• This tradition eventually spread throughout Europe, and postmen traveling in the cold Nordic territories drank it to stay warm.

• The Swedish version (glögg) became popularized further because King Gustav Vasa loved the spiced, sweetened wine. The term “glögdat vin” means heated wine.

• The drink evolved into what we see today, and wine merchants began to produce and sell their own versions, which made it a staple drink at Christmas markets. The recipe we’ve provided here is a non-alcoholic variation, but feel free to use wine in place of the black tea.

Equipment Used

• Cheesecloth

• Kitchen twine

• Paring knife

• Large pot

• Small pot

• Ladle

More Recipes

Orange Sweet Potato Casserole Read More →

Pork Chops with Orange Miso Apples Read More →

Spiced Pavlova with Caramelized Pears Read More →

News & Events

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

NEW Zakarian Pro Blender

Professional-Grade Blender At Home

The Blendtec Zakarian Pro Blender takes the power, precision, and reliability that professional chefs rely on straight to your home kitchen. The PRE-SALE STARTS NOW, available for delivery December 2nd. The first 120 customers to order will receive a signed copy of Geoffrey’s cookbook, Town | Country.

If you’re loving our free newsletter, forward this to a friend or subscribe them here.

October 27, 2025

Hi, everyone!

This Pumpkin Popcorn Soup is one of my favorites. It has the same velvety quality as a classic butternut squash soup, but with a little twist if you’re looking for something unique yet just as simple to prepare. The popcorn doesn’t just add flavor; it naturally thickens the soup, giving it beautiful body without the need for too much cream. If you’d like to make it dairy-free, olive oil and coconut milk work perfectly in place of the butter and cream while keeping that smooth, luxurious texture.

Before you begin, take your time to clean the leeks thoroughly - since they grow in layers, sand and soil often get trapped between the folds. Slice them lengthwise, then rinse under running water to remove any hidden grit. It’s a simple step that makes a big difference in the finished dish. I’ve included a step-by-step guide for cleaning leeks below. Serve this soup on its own or as an elegant start to a fall dinner. It’s delicious, a little unexpected, and exactly what you want on a crisp autumn day.

Watch Here

Pumpkin Popcorn Soup

INGREDIENTS

Serves 4

INSTRUCTIONS

1. In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.

2. Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.

3. Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

Pro Tips for Cleaning Leeks

• Trim the root end but keep it intact so the leek holds together. Cut off and reserve the dark green, leafy tops for making stock.

• Cut the leek in half lengthwise, from the top down to the root. Keeping the root attached will hold the layers together for easier washing.

• Place the leeks in a large bowl of cold water, or hold them under cold running water. Separate the layers with your fingers and let the water wash the dirt and sand out. Drain and pat dry.

Equipment Used

• Medium saucepan

• Wooden spoon

• High-powdered blender

• Ladle

More Recipes

Salade Niçoise Read More →

Bucatini Carbonara Read More →

Southside Cocktail Read More →

News & Events

• VIDEO: Platinum Chocolate Soufflé

• JOIN US: We’re teaming up with BonBon - A Swedish Candy Co. and City Harvest in NYC on 11/9 for a Thanksgiving Can Drive. Stay tuned for more on how you can get involved!

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• NEWS: Keep an eye out for the Blendtec Zakarian Pro Blender on pre-sale starting 11/3. More to come!

NEW Orange Brownies

Now on Goldbelly

Our fan-favorite brownies just got even better with candied orange! These are a must for game day parties, holiday gatherings or to give as a gift. Each bite is rich, gooey, and super chocolatey with the perfect balance of citrus flavor!

NEW Exclusive GZ Content

Unlock Access To More GZ Recipes

I am officially LIVE with my brand new Instagram Subscriber Page. Sign up today and unlock access to more exclusive Zakarian recipes, expert entertaining tips, subscriber shout-outs, behind-the-scenes moments, early access to product launches and more surprises along the way! Click the subscribe button on my Instagram profile to join today.

If you’re loving our free newsletter, forward this to a friend or subscribe them here.

October 13, 2025

Hi, everyone!

If you’ve ever watched The Kitchen, you know we have a blast in every episode—and now we’re bringing that same fun to the 2025 New York City Wine & Food Festival!

We’re kicking things off on Saturday, October 18th with a brunch extravaganza featuring the entire cast of The Kitchen. Come enjoy incredible bites, sips, and meet-and-greets with all of us—details below!

Then, later that evening, my good buddy Jeff Mauro and I are teaming up for the first ever Grand Tasting After Dark! I’ll start the night with a signature fall-inspired cocktail, then fire up some delicious Lamb Kebabs before passing things over to Jeff for a round of “Will It Sandwich?”

And speaking of Jeff, in honor of all the fun ahead this weekend and of the Sandwich King himself, I thought it’d be the perfect time to spotlight one of his original recipes: Jeff’s Famous Chicken Salad “Roll.” It’s everything that chicken salad should be, elevated with a sweet and tangy punch from Honey G and balsamic glaze, and all tucked into a perfectly buttered, golden-griddled bun.

Enjoy this week’s recipe and we can’t wait to see you on Saturday for laughs, delicious food, and even a few prizes along the way!

Grab Your Tickets

Jeff’s Famous Chicken Salad “Roll”

INGREDIENTS

Serves 6 to 8

INSTRUCTIONS

1. In a large Dutch oven or pot, dissolve 1 tablespoon of salt into 6 cups of cold water. Submerge chicken and heat over medium heat until water hits an internal temperature of 170°F. Take the pot off of the heat, cover, and let chicken sit in warm water for about 15 minutes or until internal temperature hits 165°F. Remove chicken and let dry on paper towels.

2. Meanwhile, combine scallions, celery, walnuts, and cherries with sugar, salt, Dijon and pepper. Let this mixture sit for at least 10 minutes to extract the flavor. Add mayonnaise and mix until incorporated. Taste and adjust seasoning if necessary.

3. Pull apart chicken with your hands or forks until shredded but still chunky. Fold chicken into mayonnaise mixture. Let it sit in the fridge for at least one hour before serving; overnight preferred.

4. Place lettuce on bottom of split-top bun, then a scoop of chicken salad, then top with Honey G Pepper Relish and a little drizzle of balsamic glaze.

Pro Tips

• Make the chicken salad a day before serving if possible! It tastes best after a night in the refrigerator for all of the flavors to meld.

• Chicken salad is great for using up odds and ends from your pantry or fridge. Feel free to toss in leftover herbs, swap the walnuts for pecans or almonds, or substitute golden raisins, chopped dates, or grapes for the cherries.

Equipment Used

• Large Dutch oven

• Tongs

• Cutting board

• Chef’s knife

• Large mixing bowl

• Wooden spoon or rubber spatula

• Griddle or skillet for toasting the buns

More Recipes

Easy Bourbon Smash Read More →

Stout Pot Roast with Autumn Vegetables Read More →

Brussels Sprouts with Apple Cider Dressing Read More →

News & Events

• VIDEO: Roasted Turkey Breast with Dried Fruit Sauce

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• The Kitchen, Saturdays at 11am ET on Food Network

Join Us This Saturday

A Brunch Affair in NYC

This fan-favorite NYCWFF event returns! Kick off your weekend with a flavor-packed brunch hosted by Food Network’s “The Kitchen” co-hosts. Enjoy sweet and savory bites and bubbly drinks while taking in stunning views of the Brooklyn Bridge and East River from the 4th floor of the Invesco QQQ Festival Campus. Come hungry and ready for a Saturday filled with food, fun and a few unforgettable surprises.

NEW Exclusive GZ Content

Unlock Access To More GZ Recipes

I am officially LIVE with my brand new Instagram Subscriber Page. Sign up today and unlock access to more exclusive Zakarian recipes, expert entertaining tips, subscriber shout-outs, behind-the-scenes moments, early access to product launches and more surprises along the way! Click the subscribe button on my Instagram profile to join today.

If you’re loving our free newsletter, forward this to a friend or subscribe them here.

September 29, 2025

Hi, everyone!

Now that it’s officially fall, one star ingredient I always come back to is butternut squash. It has a naturally sweet, nutty flavor and a velvety texture that holds up exceptionally well when roasted whole or cubed and added to a chili, stew, or in today’s featured recipe — Butternut Squash Red Curry — a restaurant-worthy meal that is quite simple to prepare at home.

The magic of this curry lies in the layering of flavors. Take the time to really sauté your aromatics (carrots, onions, ginger, garlic, and curry paste) with each addition until they’re fragrant. That extra minute or two makes all the difference in helping the coconut milk and stock absorb maximum flavor once added.

The garnishes included here don’t just look stunning on the plate; they turn a good curry into a great one. The cilantro and lime add brightness, and the peanuts and pomegranate deliver a satisfying crunch and a burst of tart and sweet. Don’t skip them! And if you want to make it your own, swap in sweet potatoes or white potatoes for the squash, cashews for the peanuts, or even add chickpeas or chicken thighs. That’s the beauty of a recipe like this — it’s a foundation you can easily customize with what you have on hand.

Watch Here

Butternut Squash Red Curry

INGREDIENTS

Serves 6 to 8

INSTRUCTIONS

1. Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.

2. Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach. Taste for seasoning and add more salt and pepper if needed.

3. Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Pro Tips

• Cut all of your vegetables the day before — it makes the cooking process faster and far more enjoyable.

• For extra protein, try adding cubed chicken thighs or chickpeas right into the curry before simmering in step 2.

• A sharp chef’s knife is essential for peeling and cutting butternut squash. Food Network has a great step-by-step tutorial here.

Equipment Used

• Cutting board

• Chef’s knife

• Dutch oven

• Wooden spoon

• Whisk

More Recipes

Greek Pita Sandwich Read More →

Classic French Omelette Read More →

Cast Iron S’mores Dip Read More →

News & Events

• VIDEO: Easy Homemade Apple Sauce

• RECIPE: Ricotta Gnocchi with Food & Wine

• NEWS: I have partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• The Kitchen, Saturdays at 11am ET on Food Network

Best-Selling Brownies

They’re Back!

Our fan-favorite brownies are a must for game day parties, holiday gatherings or to give as a gift! These are rich, gooey, super chocolatey and insanely delicious – you won’t even know that they’re completely gluten-free and dairy-free!

NEW Exclusive GZ Content

Unlock Access To More GZ Recipes

I am officially LIVE with my brand new Instagram Subscriber Page. Sign up today and unlock access to more exclusive Zakarian recipes, expert entertaining tips, subscriber shout-outs, behind-the-scenes moments, early access to product launches and more surprises along the way! Click the subscribe button on my Instagram profile to join today.

If you’re loving our free newsletter, forward this to a friend or subscribe them here.

September 15, 2025

Hi, everyone!

Mastering the humble frittata is a skill you’ll be glad to have in your culinary arsenal. Frittatas are quick, easy to make, perfect for feeding a crowd, and a smart way to use up any leftover vegetables, herbs, or cheeses at the end of the week—waste not!

Since we’re in peak tomato season, I’m using beautifully ripe cherry tomatoes along with white onion, asparagus, parsley, and fontina cheese. But as I always say, feel free to get creative. Potatoes, bell peppers, zucchini, cilantro, or scallions all make fantastic additions to a frittata—the list goes on.

The key to a properly cooked frittata is to start it gently on the stovetop, then finish in the oven. Use a rubber spatula to continuously move the egg mixture around the pan until curds begin to form. This ensures no part of the eggs sit on the bottom too long, preventing overcooking. Then transfer the pan to a low, 325ºF oven to finish.

Serve this at brunch, during the holidays, or even make it ahead for family dinners and easy meal prep. Enjoy!

Watch Here

Tomato Asparagus Frittata

INGREDIENTS

Serves 6 to 8

INSTRUCTIONS

1. In a large bowl, crack the eggs and whisk until well combined. Add parsley, cheese, salt, and pepper, then set the mixture aside.

   Preheat the oven to 325ºF.

2. In a 10” nonstick cast-iron skillet, melt butter over medium heat. Add the onions and asparagus, season with salt and pepper, and sauté until the onions become translucent, about 5 minutes.

3. Add the tomatoes, along with a pinch of salt and pepper. Continue cooking for another 5 minutes.

4. To the egg mixture, add the heavy cream and whisk until fully combined.

5. Pour the egg mixture over the cooked vegetables in the skillet. Use a rubber spatula to gently move the mixture around so it cooks slowly, allowing curds to form as you go.

6. After 3 to 5 minutes of this, transfer the skillet to the oven. Bake for 10 to 20 minutes, depending on your oven and how hot the skillet was. The frittata is done when the center is just set.

7. Carefully turn the frittata out onto a platter and serve.

Pro Tips

• Bring your eggs to room temperature before cooking. This helps them cook evenly and results in a more tender frittata. Cold eggs can cause uneven cooking and a denser texture.

• Be sure to season as you go—add salt and pepper to the vegetables as they cook, and season the egg mixture too.

• This is a great opportunity to use up any odds and ends in your fridge. Swap in whatever vegetables, cheese, or herbs you have on hand. Just make sure to cook the vegetables first so they release excess moisture before adding the eggs.

• Low and slow is best for frittatas. Start them gently on the stovetop, then transfer to a 325ºF oven to finish.

Equipment Used

• Large mixing bowl

• Whisk

• 10” nonstick cast iron skillet

• Rubber spatula

• Cutting board

• Chef’s knife

More Recipes

Salade Niçoise Read More →

Magic Chocolate Mousse Read More →

Fried Brussels Sprouts with Apples Read More →

News & Events

• VIDEO: Shrimp Spring Rolls

• RECIPE: Ricotta Gnocchi with Food & Wine

• NEWS: I have partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new menu and delivery model. Learn more here.

• The Kitchen, Saturdays at 11am ET on Food Network

Bonus Recipe: Mocktails with Margaret

Cherry Tomato and Lime Mocktail

Try this easy Cherry Tomato and Lime mocktail from a book we have been loving lately, Mocktails by Caroline Hwang. It’s simple, unique and the perfect drink to sip on a September afternoon.

If you’re loving our free newsletter, forward this to a friend or subscribe them here.

September 1, 2025

Hi, everyone!

Happy Labor Day! I always find this holiday a wonderful time to gather with friends and family, enjoy a casual meal, and raise a glass to the (unofficial) end of summer and the shift toward cooler temperatures and a new season.

That’s why my Grapefruit Rosemary Spritz feels just right for today. Bright grapefruit is combined with the delightful herbal aroma of rosemary, creating a refreshing cocktail that’s as vibrant as summer yet just earthy enough to welcome autumn.

I like to make this spritz with a crisp, fruit-forward white wine such as sauvignon blanc or verdejo—or any white wine that you enjoy that has citrus or herbal notes. Pair this drink with simple yet elegant bites like my roasted grape and olive flatbread or a spread of crudités with olive tapenade. Together, they create a table that feels effortless but still celebratory, the perfect way to toast both Labor Day and the season ahead.

Watch Here

Grapefruit Rosemary Spritz

INGREDIENTS

Makes 2 drinks

INSTRUCTIONS

1. Combine the honey, water, and rosemary in a small saucepan. Bring to a simmer, then remove from heat and let cool completely. Strain out the rosemary and chill.

2. Fill two red wine glasses with ice. In a cocktail mixing glass, add the grapefruit juice, rosemary honey syrup, and white wine. Stir to combine.

3. Divide evenly between the two glasses. Top each with sparkling water. Garnish with grapefruit peels—rub the rim of the glass with the zest side, then place it in the drink. Add a rosemary sprig to each glass to finish.

Pro Tips

• Prepare the honey simple syrup a day in advance so it has time to chill and you’re ready to serve.

• Use a white wine that you enjoy drinking. For this recipe, I like a crisp sauvignon blanc or verdejo.

Equipment Used

• Small saucepan

• Strainer

• Cocktail mixing glass

• Long mixing spoon

• Red wine glasses

• Ice bucket

More Recipes

Greek Lamb Pitas Read More →

Almond Cake with Berries and Cream Read More →

Chilled Corn Soup Read More →

News & Events

• VIDEO: French Onion Soup

• RECIPE: Ricotta Gnocchi with Food & Wine

• NEWS: I have partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new menu and delivery model. Learn more here.

• The Kitchen, Saturdays at 11am ET on Food Network

The Perfect Gift

Gift a Personalized Video

Celebrating a birthday, anniversary, graduation, or any special occasion? Find me on Cameo and send your special someone a personalized message—perfect for making their day even more memorable!

If you’re loving our free newsletter, forward this to a friend or subscribe them here.

August 18, 2025

Hi, everyone!

There’s something magical about fried chicken. Done right, it’s golden, shatteringly crisp on the outside, and juicy, tender perfection on the inside. My ultimate crispy fried chicken is a recipe that is well-worth perfecting—it’s a masterclass in seasoning, texture, and flavor that you will come back to time and time again. The Old Bay brings that unmistakable savory depth that we all love, the buttermilk tenderizes every bite, and the thyme-infused oil and finishing of my Greek flaked salt takes it over the top.

This is the kind of dish that gathers people around the stove while you’re cooking and certainly makes them lean in for seconds—whether you’re serving it at a summer picnic, a Sunday supper, or straight from the skillet while it’s still too hot to handle, this fried chicken is pure joy. Read on, watch the video linked below, and I’ll show you exactly how to get that signature crunch and flavor every single time.

Watch Here

The Ultimate Crispy Fried Chicken

INGREDIENTS

Serves 5-6

INSTRUCTIONS

1. Marinate the chicken: Place the chicken pieces in a large freezer bag or bowl. Add the buttermilk and seal the bag or cover the bowl with plastic wrap, making sure the chicken is well coated. Refrigerate for 24 to 36 hours.

2. Bring to room temperature: Remove the chicken from the refrigerator and let sit at room temperature for 1 hour.

3. Prepare the coating: In a large bowl, combine the flour with the Old Bay, garlic powder, paprika, kosher salt and cracked black pepper. Whisk to mix well.

4. Dredge the chicken: Using tongs, remove chicken one piece at a time from the buttermilk, letting excess drip off, and place in the flour mixture to coat thoroughly. Place coated chicken on a wire rack. Repeat with remaining pieces. Let the coated chicken rest for 30 minutes to help the crust adhere.

5. Heat the oil: Fill a 12-inch deep-sided cast-iron skillet about two-thirds full of avocado oil. Heat the oil to 390°F (it will drop to around 350–370ºF when the chicken is added). The best way to monitor the oil temperature is with a digital candy thermometer.

6. Fry the chicken: Carefully place half of the chicken pieces into the hot oil so the oil comes at least two-thirds up the sides of the chicken; it can be fully submerged as well. Maintain an oil temperature of around 350°F. Fry for about 6 minutes, then flip and cook another 6–9 minutes, depending on the size of the pieces, until golden brown and cooked through. Test the center of the chicken with an internal thermometer — it should read 165ºF.

7. Finish with thyme: In the last 30 seconds of frying, add the fresh thyme sprigs to the oil for extra flavor. Repeat the frying process with the remaining chicken.

8. Serve: Transfer chicken to a rack to drain. Sprinkle lightly with flakey salt and extra Old Bay seasoning before serving.

Pro Tips

• Allow the chicken to come to room temperature before frying. This ensures each piece cooks evenly throughout.

• Keep extra oil nearby in case the temperature climbs too high—you can always add room-temperature oil to cool it down.

• Keep the fried chicken warm and crispy in an oven set to 200ºF while you finish frying the remaining pieces.

Equipment Used

• Large bowl

• Small prep bowls

• Tongs

• 12-inch deep-sided cast iron skillet

• Spider strainer

• Baking sheet

• Cake racks

• Digital candy thermometer

More Recipes

Bourbon Smash Read More →

Strawberry Pie Read More →

Summer Panzanella Read More →

News & Events

• ANNOUNCEMENT: I have partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new menu and delivery model. Learn more here. 

• VIDEO: Goldbelly Ugly Burger Kit

• The Kitchen, Saturdays at 11am ET on Food Network

Gourmet Gift Idea

Zakarian Red Wine Vinegar

Made from an ancient recipe, this refined and intense vinegar has a clean and balanced flavor, produced exclusively from red grapes grown in the fertile Messinian Valley and throughout the Peloponnese in Greece. Enhance the flavor of any dish or use in your favorite vinaigrette recipe for a unique and elevated culinary experience.

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August 4, 2025

Hi, everyone!

Today, I’m giving the beloved Banana Split a fresh spin—Iron Chef style. This nostalgic treat is just the thing for a hot summer day: cold, creamy, and a little bit celebratory.

The banana split dates back to 1904, when a young soda jerk named David Strickler at Tassel Pharmacy in Latrobe, Pennsylvania, sliced a banana down the middle and nestled in scoops of vanilla, strawberry, and chocolate ice cream. He finished it with syrup, nuts, whipped cream, and the now-iconic cherry on top. The sweet invention quickly became a sensation—and to this day, Latrobe celebrates its legacy with an annual Banana Split Festival.

In my version, I’ve added a twist that might come as a surprise: a drizzle of honey balsamic glaze. Instead of the usual caramel or hot fudge, this tangy-sweet addition cuts through the richness and brings much more interest to every bite. It’s unexpected, balanced, and seriously delicious.

Give it a try—and as always, let me know what you think!

Watch Here

Honey-Balsamic Banana Split

INGREDIENTS

Serves 2-3

INSTRUCTIONS

1. Slice both bananas lengthwise. In an oval banana split dish or a bowl of your choice, place both halves of one banana, cut side facing up. Add 3 to 4 scoops of softened gelato and ¼ cup of sliced strawberries.

2. Top with 2 tablespoons chopped pecans, a few maraschino cherries, 2 tablespoons chocolate chips, marshmallows, and 1 to 2 tablespoons of honey balsamic glaze.

3. Place the remaining banana halves on top, cut side facing up. Add one more scoop of gelato, then top with the remaining strawberries, pecans, and chocolate chips. Finish with another tablespoon or so of honey balsamic glaze and serve.

Pro Tips

• Before scooping, dip your ice cream scoop into a cup of very hot water and let it sit for 10 to 15 seconds. This helps the scoop glide through the ice cream more easily and gives you smooth, perfectly rounded scoops every time.

• Don’t be afraid to mix things up! Try different gelato flavors—like chocolate or salted caramel—or play with toppings. Walnuts, pistachios, and even blackberries are a few of my personal favorites.

Equipment Used

• Cutting board

• Chef’s knife

• Ice cream scoop

• Banana split bowl

More Recipes

Hibiscus Iced Tea Read More →

Salade Niçoise Read More →

Lima Bean, Corn, and Fresh Herb Salad Read More →

News & Events

• VIDEO: TODAY Show Citrus Chicken Tagine Recipe & Tampa General Hospital Collaboration Announcement

• VIDEO: Dutch Baby Pancake

• The Kitchen, Saturdays at 11am ET on Food Network

Zakarian Balsamic Glazes

Three-Bottle Set

Crafted in Greece with the finest ingredients, these three balsamic glazes deliver a rich, sweet-tart flavor that elevates everything from snacks and salads to mains and desserts. They make thoughtful gourmet gifts—and are a perfect addition to summer spreads, pairing beautifully with grilled vegetables, meats, and more.

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July 21, 2025

Hi, everyone!

This Thai-style fried riced cauliflower is a go-to in my house—and every time I make it, I double the batch. It disappears fast, and for good reason: it’s full of bold flavor, endlessly adaptable, and comes together in no time, especially if you’ve prepped the vegetables and protein ahead of time.

If you have a Nonstick Cast Iron Wok, now is the time to use it. Woks date back to as early as 200 BC, originally designed to maximize heat transfer and minimize fuel use. Their high, sloping sides allow for excellent caramelization and quick, even cooking—ideal for stir-fries like this one.

And if you have leftover takeout rice as I often do, don’t let it go to waste. You can swap in cooked rice for some or all of the riced cauliflower. This recipe is also a great opportunity to clean out your fridge—toss in whatever vegetables, herbs or protein you have on hand. It’s flexible, satisfying, and most importantly, delicious.

Watch Here

Thai Fried Riced Cauliflower

INGREDIENTS

Serves 4-5

INSTRUCTIONS

1. In a large bowl, toss the sliced chicken with the cornstarch until evenly coated. In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and sugar. Set aside.

2. Heat the avocado oil in a wok or large nonstick skillet over high heat until it begins to smoke.

3. Add the chicken and cook, stirring occasionally, until just cooked through and browned, about 4 minutes. Transfer to a plate.

4. Add the onion and bell pepper to the pan and cook for 2 minutes, stirring frequently.

5. Add the ginger, garlic, and Thai chile; cook for 1 minute more until fragrant and browned. Stir in the riced cauliflower and cook for 2 to 3 minutes more.

6. Pour in the sauce mixture and stir to combine. Cook for another 1–2 minutes, until the cauliflower is heated through and evenly coated.

7. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with scallions, chopped peanuts, and cilantro leaves before serving.

Pro Tips

• Chop all the vegetables and cut the chicken the day before—or in the morning—for an even easier cooking process at dinnertime.

• High heat is your friend here. Let the wok begin to smoke before adding the chicken or vegetables. You're aiming for caramelization and color—that’s where the flavor comes from.

• Stir-fries are an excellent way to use up any odds and ends in your fridge. Feel free to substitute other vegetables or proteins using the same method.

Equipment Used

• Large bowl

• Small bowl

• Cutting board

• Chef’s knife

• Cast iron wok

• Wooden spoon

• Spider strainer

More Recipes

Cast Iron S’mores Dip Read More →

Citrus Chicken Tagine Read More →

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News & Events

• VIDEO: Tuna Crudo with Pine Nuts, Peppers, Miso and Lime

• GZ’s Best Steak Grilling Tips

• GZ’s Favorite Things featured in Air Mail newsletter

• The Kitchen, Saturdays at 11am ET on Food Network

Shop NEW Wine Sets

Summer Sips Mixed Pack

Soak up the season with this vibrant mix of reds and whites made for warm-weather sipping. I handpicked each wine in this set to create a versatile assortment that pairs effortlessly with everything from patio lunches to sunset dinners. With crisp whites, and juicy reds, it’s the perfect match for summer gatherings.

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July 3, 2025

Hi, everyone—

Happy Fourth of July weekend! I hope your holiday plans include plenty of relaxation, time with friends and family, and of course, delicious food and drink.

To kick off the celebrations, I can’t think of a better way than with a refreshing cocktail—like my Peach Bourbon Smash. It’s bright, seasonal, and just the thing for a summer gathering.

When I’m entertaining, I like to set up a cocktail station, just like the one in the video linked below. It keeps everything organized and visually appealing, and it allows me to easily serve guests as they come and go. You can also prepare a batch of this cocktail just before your guests arrive (omitting the ginger beer until serving). I don’t recommend making it too far in advance, though—you want the mint and peaches at their freshest and most flavorful.

This cocktail truly shines when peaches are at their peak. Sweet, perfectly ripe peaches make all the difference. It’s an ideal drink for a summer crowd and pairs beautifully with seasonal favorites like BBQ chicken, grilled corn salad, or tomato and watermelon salad with feta—just to name a few.

Wishing you a safe, festive, and delicious holiday weekend. Cheers!

Watch Here

Peach Bourbon Smash

INGREDIENTS

Makes 2 drinks

INSTRUCTIONS

1. Fill two rocks glasses with ice. In a cocktail mixing glass, combine the simple syrup, diced peaches, and mint leaves. Use a muddler or the handle of a wooden spoon to muddle until the peaches are well smashed.

2. Spoon a heaping tablespoon of the muddled peach and mint mixture into each prepared glass.

3. Add the bourbon and a large handful of ice to the remaining peach mixture in the mixing glass. Stir until well chilled and combined. Evenly pour the mixture into the two glasses.

4. Top each drink with ginger beer and garnish with a peach slice on the rim of each glass.

Pro Tips

• When choosing peaches, select ones that are firm but yield slightly when pressed. They should have a sweet aroma and vibrant color.

• I prefer using Elijah Craig bourbon for this drink. It has notes of vanilla, caramel and oak that pair wonderfully with the peaches.

• You can also make this drink in a cocktail shaker if you don’t have a bar mixing glass.

Equipment Used

• Chef’s knife

• Cutting board

• Cocktail mixing glass

• Muddler

• Long mixing spoon

• Rocks glasses

• Ice bucket

More Recipes

Bistro Hanger Steak Read More →

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News & Events

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• The Kitchen, Saturdays at 11am ET on Food Network

Simple Gift Idea

Gift a Personalized Video

Celebrating a birthday, anniversary, graduation, or any special occasion? Find me on Cameo and send your special someone a personalized message from me—perfect for making their day extra memorable!

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June 23, 2025

Hi, everyone!

I’ve been having a blast with my “Rock and Roll Recipe Series” on Instagram, where I pair recipe titles with some of my favorite classic AC/DC hits—and this week’s installment is no exception. After the fantastic response to the first video, I’m excited to share another favorite. Say hello to ‘For Those About To Rock’ Shrimp and Spaghetti Aglio e Olio—my version of a simple yet elegant pasta dish where shrimp, garlic, and extra-virgin olive oil take center stage. It’s a go-to in my own kitchen, and I have a strong feeling it’ll earn a permanent spot in yours too.

Like most pasta dishes, this one is all about timing, so I can’t stress enough how helpful it is to prep your equipment and ingredients ahead of time. Bring the water to a boil, slice the garlic, set out the shrimp, and chop the herbs before you start cooking—you’ll find the dish comes together beautifully and without stress.

This is also a recipe where you’ll want to reach for a really good, high-quality extra-virgin olive oil. In Italian, “aglio” means garlic and “olio” means oil, so the name of the dish alone highlights the importance of those two ingredients. A great aglio e olio comes down to solid technique, fragrant fresh garlic, and the smooth, fruity finish of a top-tier olive oil.

Watch Here

‘For Those About To Rock’ Shrimp and Spaghetti Aglio e Olio

INGREDIENTS

Serves 4 to 6

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil.

2. Meanwhile, heat about 3 tablespoons of olive oil in a large skillet over medium heat. Add ½ teaspoon pepperoncini flakes, shrimp, and capers, and sauté until the shrimp turn pink and opaque, about 2 to 3 minutes on one side. Flip the shrimp and cook for about 1 minute more. Remove the shrimp from the skillet and transfer to a plate to prevent overcooking.

3. Add 3 more tablespoons of olive oil to the same skillet and reduce the heat to medium-low. Stir in the sliced garlic, another ½ teaspoon of pepperoncini flakes, and 3 tablespoons of chopped parsley.

4. At this point, add the spaghetti to the boiling water and stir. Cook until al dente—about 2 minutes less than the package instructions.

5. Back in the skillet, add the rosé and anchovy paste to the garlic mixture. Cook for 2 to 3 minutes more, being careful not to let the garlic brown or burn.

6. Add about 1/3 cup of the pasta water to the skillet and return the shrimp to the skillet as well. When the pasta is ready, use tongs to transfer it directly into the skillet. Increase the heat slightly and toss everything together for about 1 minute to thicken the sauce.

7. Season with salt and pepper to taste, then transfer to a serving dish. Drizzle with additional olive oil, garnish with the remaining herbs and feel free to crank up some AC/DC!

Pro Tips

• Prep all of your ingredients ahead of time so you can work quickly once you begin cooking.

• Your pasta water should taste as salty as the sea—this is your first chance to season the pasta from the inside out, so don’t skip this step!

• The olive oil you use is important here. It’s the base of the sauce, so choose a high-quality extra-virgin olive oil.

• When you cook the garlic, the oil should be warm, not piping hot. If you fry the garlic at too high a temperature, it will take on a bitter flavor.

Equipment Used

• Large pot

• Tongs

• Large 11-12” skillet

• Ladle

• Chef’s knife

• Cutting board

More Recipes

Chilled Corn Soup Read More →

Hibiscus Iced Tea Read More →

Salade Niçoise Read More →

News & Events

• VIDEO: GZ’s Official (Secret!) Fridge Tour

• GZ’s Best Steak Grilling Tips

• GZ’s Favorite Things featured in Air Mail newsletter

• The Kitchen, Saturdays at 11am ET on Food Network

Summer Kitchen Refresh

11" Nonstick Cast Iron Skillet

Create countless memorable meals with this durable cast iron skillet—designed to perform beautifully and look great left out on your stovetop. Its revolutionary nonstick coating ensures effortless food release (and even easier cleanup!), while the included silicone handle keeps your hand protected when it’s time to move a hot pan.

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June 9, 2025

Hello, everyone!

Today, I’m excited to share what I consider a celebration of summer on a plate: The Ultimate Italian Chopped Salad. This vibrant dish is a myriad of textures and flavors, combining crisp romaine lettuce, bright cherry tomatoes, briny olives, and savory salami, all brought together with a simple red wine vinaigrette. It's the perfect meal to enjoy during the warmer months—light yet satisfying, and bursting with Mediterranean flair.

To elevate your salad game, ensure your lettuce is thoroughly dried after washing to prevent a soggy base. Second, let the salad sit for 3-5 minutes after tossing with the dressing; this allows the flavors to meld beautifully. And don't be afraid to get creative—ingredients like marinated artichoke hearts or a torn fresh basil would be wonderful additions.

If you’re still deciding on what to serve for Father’s Day, this salad is a fantastic addition to any spread. For a visual guide on assembling this salad, check out the video below. It's a step-by-step walkthrough that brings the recipe to life.

Watch Here

Italian Chopped Salad

INGREDIENTS

Serves 1

INSTRUCTIONS

1. To make the vinaigrette: In a mason jar, add olive oil, vinegar, mustard, salt, and pepper. Shake until fully emulsified. Set aside.

2. To make the salad: Set out all prepared ingredients and a large square or rectangular platter. Arrange the romaine, tomatoes, cucumbers, salami, and piquanté peppers in rows. Scatter the olives, onions, and provolone over the top. Drizzle the salad with vinaigrette and finish with grated Pecorino or Parmesan cheese. Toss the salad and let it sit for about 5 minutes to allow the flavors to meld.

Pro Tips

• Set out all listed ingredients before you begin assembly. This will keep your counter organized and make cleanup a breeze.

• If you're serving this at a get-together, a picnic, or simply prepping meals for the week, prepare the vegetables and make the vinaigrette the day before.

• Make sure to thoroughly dry the romaine after washing it. This will ensure it stays crisp and that the vinaigrette coats it well.

• Use any leftovers in an Italian sandwich the next day.

Equipment Used

• Cutting board

• Chef’s knife

• Microplane

• Mason jar

• Square platter

More Recipes

Lamb Skewer Pitas Read More →

Strawberry Pie Read More →

Broccoli with Soy Vinaigrette Read More →

News & Events

• VIDEO: Viral Avocado Toast with Poached Eggs

• GZ’s Favorite Things featured in Air Mail newsletter

• The Kitchen, Saturdays at 11am ET on Food Network

Father’s Day Gift Idea

Ugly Burger Dinner Kit for 4

When it comes to burgers, the messier, the better—and my signature Ugly Burger proves it. It earned its title from a New York Times restaurant critic who called it “so delicious, but so ugly!” and I took that as the highest compliment.

A juicy Certified Angus Beef patty is nestled inside a fresh-baked onion bun, then layered with melted Gruyère, house-pickled cucumber, onion, and jalapeño. It’s all finished with a generous swipe of my signature sweet and tangy burger sauce. Served with a side of golden, crispy fries, it’s the kind of burger you’ll want to eat with both hands—and plenty of napkins.

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May 26, 2025

Hi, everyone!

Happy Memorial Day! If you ask me, it's the perfect day to embrace the vibrant flavors of summer. One of my favorite ways to kick off the season is with a classic Tequila Sunrise—a cocktail that's as visually stunning as it is refreshing. This drink, with its layers of tequila, fresh orange juice, and grenadine, captures the essence of a summer sunrise in a glass.

The Tequila Sunrise first came on the scene in the 1930s, but gained rapid fame in the 1970s thanks to its association with rock legends like The Rolling Stones and The Eagles. Its popularity today is a testament to its timeless appeal. When making this cocktail, I recommend using a high-quality blanco tequila for its crisp flavor and pouring the grenadine slowly over the back of a spoon to achieve that signature gradient effect.

Garnish with a slice of orange and a Luxardo cherry to elevate the presentation. Whether you're hosting a backyard barbecue or enjoying a quiet evening on the porch, this Tequila Sunrise is the perfect companion to celebrate the holiday and the start of summer.

Tequila Sunrise

Photo: Food Network

INGREDIENTS

Serves 1

INSTRUCTIONS

1. In a highball glass filled with ice, pour in the tequila and orange juice. Slowly pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom. Garnish with an orange slice and maraschino cherry.

Pro Tips

• Choose a highball for your glassware; it's tall and straight-sided, making it ideal for showing off the beautiful color gradient.

• Unaged blanco tequila, or silver tequila, is light and bright with notes of citrus, which pair well with the orange juice and grenadine.

• Use the back of a spoon to add the grenadine. Pouring it over the back of a spoon helps slowly introduce the syrup into the glass.

• Don’t stir the drink! Allow the grenadine to settle at the bottom of the glass to achieve the drink’s striking red base layer.

• I recommend using Luxardo cherries for garnish—they have a naturally dark red color and a flavor that is both sweet and tart.

Equipment Used

• High ball glass

• Spoon

• Knife for orange slices

• Cutting board

More Recipes

Crudités & Olive Tapenade Read More →

Cast Iron S'mores Dip Read More →

Zucchini & Herb Frittata Read More →

News & Events

• VIDEO: The Ultimate Grilled Cheese

• GZ’s Favorite Things featured in Air Mail newsletter

• The Kitchen, Saturdays at 11am ET on Food Network

The Perfect Father’s Day Gift

Nonstick Cast Iron Grill Pan

Create memorable meals with this cast iron skillet. Its nonstick coating ensures easy food release and quick cleanup, while the grill pattern delivers the flavor and experience of outdoor grilling—right in your kitchen!

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