by Julie Wampler in Recipes, September 2nd, 2015
by Joseph Erdos in Shows, September 1st, 2015
You guys, I cannot believe we’re already thinking about fall. Where has this year gone?! I won’t lie, I’m pretty excited about all the fall recipes that are around the corner. Which is precisely why I’m presenting to you this s’mores bread pudding for two.
Yes, you read that right. No big batch of bread pudding for just the two of you. This is perfectly portioned for just two people. You won’t need to cozy up in front of a fire pit for this. All you need is an oven, a fireplace and your favorite movie, and you can call this an indoor campfire for two. How fun is that?
This is also the perfect dessert recipe for the two of you to get your hands dirty in the kitchen together. While one of you is cubing the bread, the other can be mixing the liquid ingredients. Then you can both pile your individual servings up high and top with as much (or as little) marshmallows and chocolate as you want. What is better than s’mores bread pudding? Personalized s’mores bread pudding? Personalized s’mores bread pudding! Get the recipe below, then check out more small-batch recipes created for just two people.
by Joseph Erdos in Shows, September 1st, 2015
On tonight’s second installment of the five-part Chopped Teen Tournament, four teens entered the hallowed kitchen to try their luck at the mystery baskets. Many of them have practiced in advance, even training with their culinary instructors. But nothing could truly prepare them for the pressure and the time constraints. Nevertheless the teens took the competition in stride, and ultimately one of them rose to the top with three courses that earned a place in the finale, where he or she will compete for a chance to win the $25,000.
Get the Exclusive Interview with the Part 2 Winner
by FN Dish Editor in Shows, September 1st, 2015
As the winner of the fifth season of The Next Food Network Star, Melissa d’Arabian went on to host Ten Dollar Dinners on Food Network and Drop 5 Lbs with Good Housekeeping on Cooking Channel. She’s also authored two cookbooks, most recently Supermarket Healthy. And on FoodNetwork.com she’s hosted the Web series The Picky Eaters Project, which aims to make family mealtime planning easier. This television host, author and busy mom of four also serves as a judge on Guy’s Grocery Games. Find out what’s Melissa’s go-to guilty-pleasure food, what she loves to pick up at the supermarket and more.
Get to know this Triple G judge, and tune in to watch Melissa on Guy’s Grocery Games on Sundays at 8|7c.
Do you prefer shopping in a small market or in a supermarket?
Melissa d’Arabian: I love small markets if I’m in Paris and there are tons of them around! Otherwise, I am quite happy in a large supermarket.
Do you prefer self-checkout, online ordering or a real person?
MD: Real person.
by Jessica Remitz in Recipes, September 1st, 2015
Making everything from spider cupcakes to mummy macarons, seven of the country’s top bakers will compete to create Halloween’s spookiest confections on Halloween Baking Championship, premiering Monday, Oct. 5 at 9|8c. To survive this haunted competition, hosted by Richard Blais, contestants must prove their baking abilities and impress judges Ron Ben-Israel, Carla Hall and Sherry Yard. Only one winner will take home the grand prize of $25,000 and earn the title of Halloween Baking Champion.
by Maria Russo in Food Network Chef, September 1st, 2015
Just as blockbusters leave movie theaters to make way for award-season films, so too must our summer produce pack up and leave stores. But fear not, because for each and every peach, plum and berry recipe we must bid goodbye for another season, a trusty apple recipe swoops in to save the day. Here’s a preview of five things we can’t wait to see on our tables this fall.
Apple Crumble with Vanilla Ice Cream
Make grilling season last a little longer with an easy apple crumble (pictured above) that comes together in 25 minutes. Grill tart Granny Smith apples until browned on both sides, then top with vanilla ice cream, granola and a warm caramel sauce. Dare we say this dessert is almost better than traditional apple pie?
by Leah Brickley in Recipes, Shows, September 1st, 2015
He’s a no-nonsense mentor on All-Star America and a bona fide beach fanatic, as he shows off every week on Beach Eats USA (Wednesdays at 10:30|9:30c), but did you know that Curtis Stone also keeps hordes of hot sauces on hand and has been known to relax to Jack Johnson tunes? Recently FN Dish checked in with Curtis to find out the little-known details about this Australian-born chef, from his last-supper must-have to his favorite person to cook for. Read on below for his answers.
Who’s your favorite person to cook for?
Curtis Stone: My wife, Linds. She is my best bud, so it’s always nice after a hectic day, or hectic week, to just take a beat, pour ourselves a wine and cook, eat and talk about everything. She is an adventurous eater so she keeps me on my toes.
What’s the most-surprising thing we’d find in your fridge?
CS: Pickles upon pickles, and loads of hot sauces.
by Emily Lee in Recipes, August 31st, 2015
This episode of Rachael Ray’s Kids Cook-Off was amazing. YouTube’s popular food critic Daym Drops (Daymon Patterson) was a guest mentor and judge, and we also saw some really innovative dishes from the kids. Our favorite moment was when Christopher kept his cool during the waffle disaster in the elimination challenge. He had started out making a waffle-and-fried-chicken sandwich, but his batter was too thin and leaked like crazy out of the waffle iron. So in a moment of genius, he dipped slices of bread into the waffle batter and made a French toast fried chicken sandwich instead! He even won the challenge and received the highest honor of a Daym Drops’ “5 All Day.”
by Guest Blogger in Events, August 31st, 2015
Head to any large grocery store chain and you’ll likely find an imported supply of warm-weather produce, even in the dead of winter. But once cooler weather settles in, you won’t find any of your favorite summertime crops at the local farmers market, and certainly not in your own garden. In the battle of fresh versus imported, fresh always wins, so savor in-season produce at every opportunity before the bountiful supply of corn, tomatoes and zucchini runs dry until next year. If you want to get the most bang for your buck, turn to fresh, seasonal salads as a way to showcase the season’s bounty. Here are five fruits and vegetables you can’t miss, and a few salad recipes to help you make the most of each.
Sure, it’s possible to purchase avocados year-round, but the vibrant green fruit seems most at home in fresh summer salads. For creaminess and light, airy texture, the chefs at Food Network Kitchen include ripe Hass avocados in their mealworthy Crab and Avocado Salad (pictured at top). For a festive end-of-summer side salad, try Bobby Flay’s Crunchy Avocado Salad loaded with blue corn tortilla chips and aromatic spices, like cumin and paprika.
by Christie Bok in Recipes, August 31st, 2015
By Katie Workman
Nothing says tennis tournament like a … steaming bowl of maple miso tofu with jasmine rice?
New York City has been upping its game in the sports-venue cuisine arena in recent years, and the scene at the United States Open, which kicks off today in the Queens neighborhood of New York City, is a prime example. You can definitely go with a hot dog and hamburger meal in mind and get it. But don’t expect defrosted meat — you’ll be getting skinless dogs and juicy burgers made with Pat LaFrieda beef. And if you are looking for another kind of culinary experience altogether, you’re going to have a lot of choices.
There’s no denying that Mondays can sometimes feel like an abrupt transition from the relaxing weekend. So what better way to spice things up than by putting a fun twist on an ordinary recipe? Follow Bobby Flay’s lead with his Grilled Ratatouille (pictured above).
A classic French dish that combines eggplant, squash, peppers and herbs, ratatouille is a beautiful blend of colors and textures. Bobby transforms these fresh veggies — plus red onion and tomatoes — into a flavorful grilled meal in under 35 minutes. The key to perfectly grilling these vegetables is coating them with enough olive oil and turning them throughout the cooking process to ensure they do not stick or burn. Bobby also removes the tomatoes before the other veggies, as they cook a bit quicker. Once the other veggies are grilled, toss them with the tomatoes along with olive oil, garlic, oregano and parsley for a fragrant finish. Serve at room temperature or pack up for a picnic-ready meal.