We’ve all been there. You’re slowly perusing the aisles at the grocery store, picking up odds and ends here and there, with no real plan for them in mind, and before you know it, you have a pantry packed with cans of this and jars of that. On this morning’s all-new episode of The Kitchen, the co-hosts introduced their favorite ways to showcase those items in recipes that aren’t just resourceful but satisfying, too. When it comes to those straggler cans of tuna, for example, think beyond the salad sandwiches and macaroni salads — we’ve all had those before, right? Instead, use them in easy recipes that breathe new life into them, as Katie Lee and Marcela Valladolid do in their must-try recipes below.
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On Vinny & Ma Eat America, airing Sunday, Sept. 25 at 10|9c, Vinny Guadagnino and his mom, Paola, are going on a road trip, but not just any kind. Paola may be the best cook in her big Italian family, but the problem is that she only cooks and eats Italian, according to Vinny. So he’s decided to take her on a culinary road trip of a lifetime, to taste and discover delicious food she’s never tried. What makes this mother and son cross-country adventure so special is seeing Vinny and Paola experience it all together, and the natural hilarity that ensues is heartwarming.
FN Dish recently caught up with Vinny to chat about the road trip and his relationship with his mom. Read on to find out the story behind this adventure.
What to Watch: Pantry Hacks on The Kitchen, and the Finales of Guy’s Superstar Grocery Games and The Great Food Truck Raceby Joel Raneri in Shows, September 23rd, 2016
On Saturday morning, Trisha Yearwood is taking advantage of her day off and making some of her favorite dishes, like her Tennessee Jambalaya, with her dog, Emmy. Then on The Kitchen, it’s all about getting the most out of your pantry when blogger and author Jocelyn Delk Adams stop by and shares her Gooey Gooey Cake recipe made from a boxed cake mix! After that, Valerie Bertinelli is whipping up a care package for her friend who was injured in a snowboarding accident. Valerie makes the perfect homemade supper, which includes her Manicotti with Italian Sausage.
On Sunday head over to Bobby’s where he’s making a biscuit-centric brunch with Biscuit French Toast with Cinnamon-Orange Cane Syrup and Ham-Tomato-Cheddar Biscuit Sandwiches.
It’s a Halloween Spooktacular on the Return of Halloween Baking Championship and the Premiere of Kids Halloween Baking Championshipby Joel Raneri in Shows, September 22nd, 2016
This Halloween, it’s time to bake up some thrills, chills, tricks and treats! Starting Monday, Oct. 3 at 9|8c, seven terrifyingly-talented bakers will compete to create the most spectacularly spooky desserts on this season of Halloween Baking Championship. Comedian and ventriloquist Jeff Dunham, joined by his sidekick Walter, will challenge the bakers’ creepy creativity as they make bite-sized monster morsels, creepy clown cake-pops, desserts stuffed with trick-or-treat candy and more! Throughout the five-week competition, judges Sandra Lee, Carla Hall and Damiano Carrara will critique the hair-raising confections, and at the end they will award one baker the title of Halloween Baking Champion and the grand prize of $25,000!
By Angela Carlos
The final round of Chopped Teen Tournament wrapped up this week with the one lucky winner walking away with bragging rights and a $25,000 prize. Each of the three rounds of mystery baskets had their surprises, but our eyes focused on the entree basket.
Sure, we enjoyed watching the contestants incorporate confetti popcorn into their merguez and mussels appetizer, and later we reveled in seeing the final two break down a gelatin fishbowl for their dessert course. But who would have thought that okra would be the star of the entree round, outshining prime rib, funnel cake and even the candied dried crabs?
Though Alton Brown frequently makes the Bobs endure all manner of evilicious escapades in the name of sabotage on Cutthroat Kitchen, on tonight’s After-Show, two of his sidekicks suffered nothing short of an epic battle following the Camp Cutthroat 2 finale.
To celebrate the fifth and final heat of his wild camp tournament, Alton waged a down-and-dirty war on the top-two chefs in Round 3, complete with barbed wire, fox holes and “grenades” (aka water balloons). Just like chefs Daniel and Gabriel had to face off, so too did two Bobs on the After-Show, only the Bobs weren’t tasked with outcooking each other; they simply had to scurry their way through Alton’s makeshift “race course,” as the host called it. But just because Alton and judge Richard Blais weren’t about to race through the dirt doesn’t mean they didn’t enjoy a little competition of their own. “I’m putting all of [my money] on Crockett,” Richard proclaimed, betting on the Bob who donned a Davy Crockett-style faux-raccoon hat to win the race. Alton, however, showed his support for “short Bob,” he said, before moving to a rock perch to launch water-balloon grenades at the Bob with Richard.
After their first week of Worst Cooks Boot Camp, the celebrity recruits had their official day of lessons and challenges in tonight’s second episode. Both teams faced a Hawaiian cooking challenge, preparing not one dish, but two: an appetizer and an entree. For those with limited culinary experience, and just 60 minutes on the clock, that’s a feat easier said than done. Unfortunately two recruits ended up being nominated for the elimination challenge, Mike “The Situation” Sorrentino and I Dream of Jeannie’s Barbara Eden. The one who passed the blind judging would live to see another week of grueling Boot Camp, but the other would be going home.
On tonight’s Teen Tournament finale, the four winners from the preliminary rounds battled one more time in the Chopped kitchen. This final fight for the finish would determine the winner of the $25,000 prize and the coveted title, which is pretty good for a teen still in high school. The young chefs once again faced challenging baskets along with the building pressure of a ticking timer and the judges’ critiques. Creativity, presentation and flavor would determine the results as the best young chef rose to the top with three courses worth the win.
The secret is out: To cook a successful dish at home, you need not have a long, intricate recipe on hand or even any recipe at all. Sometimes, a simple how-to for the process or a general method for creating it will suffice. On this morning’s all-new episode of The Kitchen, the cast hosted a Recipe-Free Show, complete with savory and sweet eats and drinks, from saucy meatballs to a buttery fruit crisp, that are easy enough to put together without a recipe. Check out the cast’s easy ideas for making a trio of go-to salad dressings, each quick to prepare and ideal for no-recipe cooking.
Sunny’s Grilled Chicken and Kale Salad with Creamy “Equal-Parts” Harissa Salad Dressing
The name of the game here is 1/4 cup — keep that measurement in your mind. Just as the title suggests, this rich dressing boasts equal parts (1/4 cup) of mayonnaise, tangy buttermilk, spicy harissa and two kinds of fresh greens: cilantro and scallions. Once that mixture is whisked, it’s ready to be tossed with Sunny’s kale salad, which is studded with juicy chicken and grapes.
By Angela Carlos
This week on Chopped Teen Tournament, four young chefs battled for the final spot in the Chopped Teen finale and a chance to win the $25,000 prize. The Chopped Champion hopefuls put their cooking skills to the test, turning pairings, such as Linzer torte cookies and rabbit in a can, into something worthy of the critical judges’ plates and palates.
In the entree round the three remaining competitors opened their baskets to find bison skirt steak — not so unusual, considering the canned rabbit the contestants worked with in the appetizer round. However, this skirt steak proved to be the undoing for some and the salvation for others when it came time to judge their technique.