On Bobby’s Dinner Battle, Bobby Flay‘s brand-new show premiering Wednesday, Jan. 16, at 10pm/9c, this professional chef and restaurateur visits teams of experienced home cooks across the country. These cooks are challenged to create themed three-course dinner parties to be judged by himself, a special guest and fellow competitors in the ultimate at-home cook-off. While some teams rely on advanced cooking techniques to showcase their star power, others turn out favorite classic recipes, but they all must learn to cope with the pressure of cooking for such a high-profile dinner-party guest as Bobby.
Imagine for a moment that you are one of the home cooks on Bobby’s Dinner Battle. What meal would you serve to such a famed food star, one who’s inevitably enjoyed meals from some of the very best chefs in the country? Would you opt for a no-fail crowd-pleaser that you’ve made countless times, or would you offer him an elegant feast of the finest dishes? Since Bobby is the master of all things barbecue, might you rely on sticky, saucy ribs to win him over? Would you try to impress him with your take on one of his own recipes, or would you simply direct him to your stove and saute pan and politely ask him to cook for you?
It’s that time of year again when the usual latke debate occurs at the dinner table: applesauce or sour cream with your potato pancakes? One offering is sweet, the other savory. Each is delicious in its own way, but if you ask anyone, they’ll usually side with just one.
Fill your eight nights of celebration with Food Network’s essential Hanukkah recipes.
Much like the Truck Stop challenge in the second Food Trucks episode that tasked the teams with embracing regional ingredients, last Sunday’s cooking challenge was a celebration of Nashville’s local cuisine. The remaining four food trucks had just $100 and 60 minutes to prepare a Southern-style picnic lunch for two people who know a thing or two about Tennessee comfort food: country music stars Joey and Rory Feek.
A few teams chose to prepare classic takes on tried-and-true dishes, while others let their culinary points of view shine in creative twists on original recipes. Take another peek at what Momma’s Grizzly Grub, Seoul Sausage, Pop-A-Waffle and Nonna’s Kitchenette served to Joey, Rory and Tyler, then tell us which of their plates you’d pack on a picnic.
Just four short weeks ago, Tyler Florence met eight eager teams of first-time food truckers, each with big dreams of running their own mobile business. But now, after a month of racing halfway across the country, only four of those hopeful teams remain after Under the Crust, Barbie Babes, Pizza Mike’s and Coast of Atlanta were eliminated in Los Angeles, Flagstaff, Amarillo and Fayetteville, respectively.
Though this competition is designed to separate the contenders from the pretenders, all eight teams were made up of food truck rookies with a similar lack of experience, so the race could have been anyone’s game. Do you think that the eliminated teams simply suffered a case of beginners’ bad luck, or did their tactics alone lead to their early exits? If you were to give just one team another chance at food truck royalty, which would it be?
Tell us: Which eliminated food truck team would you bring back if you had the chance?
Two trucks have already been eliminated on The Great Food Truck Race and fans are voicing their opinions for their favorite in the Fan Vote (you can vote up to 10 times per day). This week, we said goodbye to Barbie Babes and their Down-Under dishes. So that got us thinking: If you had to open up your very own food truck, which truck theme would you most likely identify with? Are you the king or queen of Italian cuisine like Pizza Mike’s or Nonna’s Kitchenette? Or do you dabble in the kitchen with international flavors like Seoul Sausage and Barbie Babes?
Week two of Chopped All-Stars had gourmet globetrotting contestants Marcela Valladolid, Keegan Gerhard, Jeffrey Saad and Aarti Sequeira dealing with some offbeat ingredients. Some would even argue that the ingredients were more difficult than those dealt to the Iron Chefs the week before.
While we may not be running out to the market to pick up a pound of tripe, some of the ingredients are more commonly used, like chicken feet, which are great to flavor chicken broth.
This season, eight Major League Baseball stadiums in cities across the country rolled out sandwich carts featuring Food Network signature sandwich creations. As if the rivalry between the Texas Rangers and St. Louis Cardinals could not get any more intense this weekend, both Rangers Ballpark in Arlington and Busch Stadium in St. Louis will be offering their city-specific steak sandwiches, custom made with local flavors like St. Louis-style barbecue sauce during the World Series.
Macaroni and cheese is the ultimate comfort food — especially in the fall when the weather starts to turn cool. How you make that macaroni and cheese, however, is the real question. Whether you whip some up from a box and cook it on the stove, or make a baked recipe from scratch, a plate of this gooey, cheesy goodness is sure to make you melt.