By People Staff
May 26, 2014 12:00 PM

Entertaining, Food, Travel and Home

Bill and Giuliana Rancic’s


The owners of RPM restaurants share one of Bill’s fave grilled entrées


Makes 6 servings

10 large (6- to 8-in.) rosemary branches

¼ cup extra-virgin olive oil

2 tsp. dried oregano

1 tsp. sea salt

½ tsp. crushed red pepper

2 lbs. boneless, skinless chicken breasts, cut in 1-in. cubes

Fresh lemon juice, extra-virgin olive oil, dried oregano

Lemon wedges for garnish

1. Remove the bottom ½ of rosemary leaves from each branch and chop leaves. Set aside chopped rosemary and branches.

2. Whisk together olive oil, salt, red pepper and chopped rosemary in a large bowl. Toss chicken in olive oil mixture; cover, chill 3 hours.

3. Preheat grill to 350º to 400º (medium-high heat). Remove chicken from marinade. Thread chicken evenly onto rosemary branches. Grill, covered, on lightly oiled rack over medium-high heat, 10 minutes or until done, turning after 5 minutes. Sprinkle with lemon juice, olive oil and oregano. Garnish with lemon wedges.

Bill’s new Food Network show Kitchen Casino airs on Sundays at 11 p.m. (ET/PT).

Rick Bayless’s


The chef shares a recipe from his Los Angeles restaurant Red O


Serves 4

2 avocados, smashed

1 tbsp. chopped cilantro

¼ cup finely chopped white onion

¼ cup finely chopped sun-dried tomatoes

Juice of 1 lime

½ serrano chili including seeds, finely chopped

1 tbsp. salt, or to taste

¼ cup pomegranate seeds

¼ cup toasted walnuts, chopped

In a large bowl, mix together avocado, cilantro, onion, tomatoes, lime juice, chili, salt and pomegranate seeds. Garnish with walnuts.

Alex Guarnaschelli’s


The chef put a twist on the classic side with flavors that ‘take me back to childhood picnics’


Makes 4 to 6 servings

2 lbs. small Yukon Gold or Purple Majesty potatoes

1 large bunch parsley

1 small bunch basil

Kosher salt

Freshly ground white pepper

8 tbsp. extra-virgin olive oil, divided

6 tbsp. red wine vinegar

2 shallots, peeled and sliced into thin rounds

6 gherkins, quartered lengthwise and sliced into ¼-in. pieces

1 tbsp. gherkin liquid

2 tbsp. Dijon mustard

1 tbsp. chopped capers

1 tsp. caper juice

3 bay leaves

1. Preheat oven to 400º. Bake potatoes in a single layer on a baking sheet on center rack of oven 25 to 30 minutes or until tender when pierced with a knife. Cool on wire rack 10 to 15 minutes.

2. Trim stems of parsley and basil to 1 in. Process parsley, basil, 2 tbsp. water and salt and white pepper to taste in bowl of food processor. With processor running, pour 5 tbsp. olive oil through food chute in a slow, steady stream; process until blended. Set aside.

3. Whisk together red wine vinegar, next 7 ingredients and remaining olive oil in a large bowl. Peel half of potatoes. Add all potatoes to vinegar mixture; mash potatoes slightly. Season to taste with salt and white pepper; toss gently.

4. Drizzle potato mixture with reserved parsley mixture; stir gently. Cover and keep warm. Remove bay leaves. Serve.

Guarnaschelli made this at the New York Culinary Experience. For 2015’s event see

See Guarnaschelli’s blog every Tuesday at greatideas

Marcy Blum’s


The celebrity event planner—she just did Nate Berkus’s wedding! – shares festive accessories


“This line of trays is durable, light and comes in pretty designs,” says Blum.

Lemon melamine serving platter, $24.95;


The bottle is designed to catch wasps, but Blum also loves how “pretty and retro” it looks.

Glass wasp catcher, $8.99;


“These bring back summer memories,” says Blum.

Wooden ice cream spoons, $6–$10;


“Paper lanterns are an inexpensive way to make any space party-ready,” she says.

Round paper lanterns, $1.81–$18.09 each;


Blum loves that these “keep the table from looking too formal.”

Whitley napkins, $32;


“I’m a big fan of self-service at summer parties,” says Blum.

1.72-gal. beverage dispenser, $29.99;


Blum suggests using one of these “wonderfully soft” towels as a tablecloth.

Beach Candy Basic, $45;