While store-bought dressings and vinaigrettes are surely convenient, most are packed with sugar and sodium; the homemade stuff is quick to mix up, so stick with a recipe the next time you toss a salad. On this morning’s episode of The Kitchen, the cast introduced three bold — and fuss-free — salad dressings that can be ready in mere minutes. Start with Geoffrey Zakarian’s Base Vinaigrette (pictured above). Once you master that simple combination of red wine vinegar, shallots and oil, you can either serve that mixture on its own, like GZ does with arugula, or you can add more ingredients to create a brand-new dressing with rich tastes and textures.
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As a journalist and food critic for San Diego Magazine, Troy Johnson has eaten at his share of restaurants and lived to write about it. He’s also previously hosted Crave on Food Network. Currently he serves as a regular judge on Guy’s Grocery Games, where he mixes his culinary knowledge with a bit of comedy. Find out Troy’s opinion on one of the show’s most-difficult games, his take on the food from his childhood and his favorite place to eat in his hometown.
Get to know this Triple G judge, and tune in to watch Troy on Guy’s Grocery Games on Sundays at 8|7c.
Who’s won Iron Chef America against Bobby Flay? Beau MacMillan has, in Battle Kobe Beef. Beau’s also served as coach on Season 1 of Worst Cooks in America. Currently the proud New Englander is the executive chef for Sanctuary on Camelback Mountain, a resort in Arizona. He’s also a regular judge on Guy’s Grocery Games, and has even competed in the All-Stars series, winning his episode.
Get to know this Triple G judge, and tune in to watch Beau on Guy’s Grocery Games on Sundays at 8|7c.
What to Watch: An Updated Set Is Revealed on The Kitchen and A-List Chefs Compete on Triple G All-Starsby Ricky Smith in Shows, August 28th, 2015
Take your mind off of the heat this weekend with your favorite Food Network chefs as they share new recipes and tips for everything from family entertaining to post-workout refueling. On Saturday morning, Nancy Fuller is making some tried-and-true favorites like Fresh Peach and Blueberry Upside-Down Cake for two of her granddaughters. Then, the co-hosts reveal an updated set on The Kitchen as they offer foolproof cocktail party tips and slow-cooker hacks. And Valerie Bertinelli is making healthy snacks and a Blueberry Smoothie for her friends and trainer after a hard workout.
On Sunday morning, Giada De Laurentiis is creating fresh Italian dishes like Shrimp and Grapefruit Skewers using the beautiful seafood and citrus found in Sorrento. Then, on Sunday night, another group of A-list chefs hit the aisles on a new episode of Guy’s Grocery Games: All-Stars as they compete to win money for charity. After that, the trucks must incorporate a unique local ingredient into their dish during the second leg of The Great Food Truck Race, and four chefs battle Alton Brown’s sabotages on an all-new Cutthroat Kitchen.
As the winner of Season 6 of The Next Food Network Star, Aarti Sequeira made a name for herself with her unique and modern take on classic Indian recipes on her show Aarti Party, inspired by her blog, AartiPaarti.com. She went on to host Taste in Translation on Cooking Channel. And just last year she released her first cookbook, Aarti Paarti. Now you can find this Indian hostess with the mostess as a regular judge on Guy’s Grocery Games. And in the current special All-Stars series, she even competes in the games.
Get to know this Triple G judge, and tune in to watch Aarti on Guy’s Grocery Games on Sundays at 8|7c.
From Bouncing to Rock Climbing, Jet Takes His Turn at Camp Activities — Alton’s Camp Cutthroat After-Showby Maria Russo in Shows, August 26th, 2015
By now fans know that no one is safe from the diabolical sabotages up for auction — not even the judges. After the third round of outdoor eviliciousness on Camp Cutthroat tonight, host Alton Brown caught up with the judge of the day, Jet Tila, and wasted no time in putting him to work in some of the most-trying challenges of the day. Up first: the bouncy-house obstacle course. “I have to go over this thing?” Jet yelled as he made his way through the course. “This totally sucks.” No matter his dislike of the sabotage, though, he indeed made it through unscathed, and in less than a minute.
But perhaps the real doozy of a sabotage came in the form of the rock wall, which, just like Chef Jessica did, Jet attempted. Not only was he snugly strapped into the harness, but he also pulled himself up the wall, only to meet his fate at the top when he attempted to concoct a sandwich. “I don’t care,” he admitted, after quickly giving in to the sabotage, stuffing a sandwich into his pocket and rappelling down the wall in the hopes of feeding Alton.
For a second time, Chopped has returned with Teen Tournament, and on tonight’s premiere, 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.
We met our eight kid contestants from Rachael Ray’s Kids Cook-Off this week, and the competition is sure to be fun and fierce. Who else was blown away by the contestants’ cooking skills and understanding of flavor pairings? They cooked with ingredients we never expected, like scallops, mussels and smoked salmon.
We loved Olivia’s sweet heart-shaped one-bite creation, and we were super-impressed with her last-minute sweet-to-savory shift. It’s amazing how changing an ordinary food into a fun shape can totally inspire kids (and some adults) to retry a once-refused dish. Or it can just make an old favorite even more fun to eat!
You can also add some heart to a regular Egg-in-a-Hole:
Let kids use a large heart-shaped cookie cutter to cut out the middle of a slice of bread. Then let them crack a large egg into a small bowl. Melt 1/2 tablespoon of butter in a large nonstick skillet over medium heat. Swirl the butter around, add the slice of bread along with the cutout, then cook until golden brown, 4 to 5 minutes. Turn the bread and cutout over with a metal spatula, and if kids are big enough, let them slide the egg into the heart-shaped hole. Continue to cook over medium heat until the egg whites are almost set, 4 to 5 minutes. Then cover and continue to cook until the whites are completely set and the yolk is still runny, 2 to 3 minutes more. (Cook the egg, covered, a little longer for kids and adults who like a firmer yolk.) Sprinkle with salt and pepper, dip the cutout in the yolk and enjoy!
Tune in Monday at 8|7c to see the remaining seven kid chefs cook up a storm.
Photo courtesy of Leah Brickley
For mobile eateries like food trucks as well as brick-and-mortar hot spots, social media is the name of the game in terms of guaranteeing success. When Alton Brown auctioned off a savvy @-shaped pan in Round 1’s breakfast sandwich battle, however, success seemed impossible for the chef competitors. But believe it or not, cooking up the classic morning meal on this metal contraption was indeed possible. Codii Lopez, a member of the Cutthroat Kitchen culinary crew, showed off her approach to this doozy of a challenge on tonight’s latest installment of Testing the Sabotages.
For Codii, perhaps the trickiest aspect of the pan proved to be its signature shape, as she explained, “My main concerns here is that it’s all just going to fall off, because I only have these little pieces of metal and the rest is fire.” That fire indeed caused a few flare-ups when Codii took to frying the bacon: “The flame is licking the fattiest part of this bacon,” she said. “It’s hissing at me. It’s an angry pan,” she noted, attempting to move the bacon just a smidge away from the open heat. No matter a few bright-red flames, though, she managed to turn out well-done bacon before facing her next hurdle: cooking a sunny-side-up egg using just the narrow edges of the pan. No sooner did she crack an egg onto the pan did the yolk flop into the burner, forcing her to resort to squeezing out a scrambled mixture instead.
It’s summertime and it’s sticky-humid-oh-so hot outside, so there’s no question what one ingredient is on your must-have list for the grocery store: ice cream. While there’s indeed nothing wrong with digging out a scoop from the carton — or eating straight from the carton — you can surely dress up the everyday varieties to turn them into all-new treats. On this morning’s all-new episode of The Kitchen, the co-hosts shared three easy ways to turn out extra-special chilly desserts using just your favorite flavors of ice cream, which you likely already have on hand, plus a few extra add-ins.
GZ’s Family-Style Chocolate Mint Sundae features a beloved taste combo: chocolate and peppermint. For a minty-fresh bite, Geoffrey Zakarian mixes just a bit of peppermint extract into melted chocolate, then pours it over rich vanilla ice cream before piling on the decadent toppings: brownie chunks (opt for store-bought to save time), plus sweet marinated cherries, fluffy whipped cream and crushed peppermint sticks. Since Geoffrey serves up a whopping 12 scoops of ice cream, this indulgent platter is big enough to satisfy even the most-demanding sweet tooths in your family.