Beachside selfies, trips to the farmers market, rooftop lounging — there are seemingly countless ways to celebrate summer, but perhaps chief among them is outdoor dining. On this morning’s all-new episode of The Kitchen, the cast shared their top best recipes, tips and entertaining know-how to help you host the ultimate Summer Cookout. After his fellow co-hosts showed off how-tos for nautical napkin holders and seashell salt and pepper bowls, Jeff Mauro introduced Edible Sand Castles, made not with sand from the shore but with brightly colored gelatin instead. And the results were nothing short of impressive.
All Posts In Shows
What to Watch: Retro Recipes on Valerie’s Home Cooking, and Campfire Cooking on Patricia Heaton Partiesby Nora Horvath in Shows, July 15th, 2016
This weekend, reminisce on fond food memories with your favorite Food Network chefs. First up on Saturday, Ree Drummond and her daughter Paige are re-creating their favorite teatime foods from their trip to New York, including mini quiches and Lemon Raspberry Tarts. Next, the hosts of The Kitchen are hosting a summer cookout with all their favorite summer dishes, including Salmon Burgers with Kale Slaw and White Peach Sangria. After that, Valerie Bertinelli and her husband, Tom, are putting new twists on retro foods like Tuna Noodle Casserole and Cherry Cheesecake Pie. Then head down to Patricia Heaton’s place, where she’s turning back time to throw a camp-inspired party complete with Foil-Packet Corn and S’mores Cast-Iron Pie.
Then on Sunday, former Rachael vs. Guy: Kids Cook-Off stars compete in a special episode of Guy’s Grocery Games where they’ll have to keep their allowances in mind while they compete in a brand-new “Groceryland” board game. Next, the Food Network Star finalists will need to impress the judges when they throw holiday-themed parties. After that, Geoffrey Zakarian challenges the Cooks vs. Cons competitors to make a delicious surf-and-turf dinner with a sticky surprise ingredient.
“We’re rolling out!”
To the Emmy Awards, that is.
The 2016 Primetime Emmy Award nominations were announced on Thursday, and for the fourth year in a row, Guy Fieri‘s Diners, Drive-Ins and Dives has earned a sought-after nomination in the Outstanding Structured Reality Program category. It’s no secret that you, Food Network fans, crave Guy’s coast-to-coast exploration of all manner of homemade meaty, cheesy and downright indulgent fare, and it appears the Television Academy is just as pleased with Guy’s adventures.
By Angela Carlos
This week on Chopped Junior we saw the contestants battle the clock and each other through three rounds of dishes that challenged the young cooks’ ability to balance flavors.
In each round of mystery basket ingredients, sweet and savory items upped the ante. In Round 1, the bacon soda and maraschino cherries needed to be neutralized so they wouldn’t overpower the smoked chicken breasts and bitter puntarelle. In the entree course, the sweet grape mini balloon dogs challenged the contestants to incorporate sweetness with their gamey goat, and in the dessert round, the final two struggled to work farmhouse cheddar cheese and duck fat into their caramel-apple-dominated desserts.
While some Cutthroat Kitchen sabotages require physical dexterity and downright flexibility (remember that hanging-doughnut buffet and the Double Dare-style obstacle course?), one sabotage in particular from tonight’s new episode challenged the mind more than the body.
On the After-Show, host Alton Brown explained the task to Sherry Yard, the guest of the day, by saying, “We decided to make Jenny lose all of her ingredients and get them back by solving pictographs.” The challenge involved Chef Jenny shuffling through a deck of word-picture puzzles in an attempt to sound out the names and earn the items, which the competitor indeed managed to do. When it was Sherry’s turn to master the cards, the judge initially struggled over the meaning of the designs, but with a little help from Alton, she caught on quickly.
Last night Chopped Grill Masters continued with Part 2 of the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for four spots in the finale, where only one will win the grand champion title. In this second part, four fierce competitors took up the challenge, but in each round one chef got knocked out; in the end, only one remained, winning $10,000 and going on to the finale for a chance at an additional $50,000 in cold, hard cash. Hear from the Chopped Champion.
Remember what happened last summer when Alton Brown sent away a batch of chefs for the first-ever Camp Cutthroat tournament? The bears, the fire pits, the obstacle course — it was an indeed an evilicious time for everyone. But after five weeks in the wilderness, one chef ultimately managed to prove her outdoor survival skills and reign supreme over sabotage with an impressive camp victory. This summer, however, competitors won’t be getting away so easily.
On Camp Cutthroat 2: Alton’s Revenge, premiering Wednesday, Aug. 24 at 10|9c, the host will unveil an even more diabolical five-week itinerary intended to challenge sabotage-savvy chefs in ways they could never have imagined. Not only will Alton unveil familiar camp challenges (prepare now for Bob the Bear sightings), but he’s also planning some never-before-seen surprises. Think chilly swims, unforgiving sand, sharp tools and wild animals — all designed to guarantee anything but a pleasant stay at his evilicious sleepaway camp. If chefs want to leave singing “Kumbaya” and avoid fireside chants of misery, they must be prepared to outlast the fiercest creatures in the woods — and on Alton’s sabotage agenda.
It’s July. It’s steamy. You’re likely sweating. And yet tonight’s dinner still has to be made. Instead of cranking on the stove and making your kitchen and home only more sweltering, skip the range altogether and opt for a stove-free supper. On this morning’s all-new episode of The Kitchen, the co-hosts showed off new ways to enjoy a Stove-Free Summer, including one machine that will save the day come dinnertime: the slow cooker. Thanks to this do-the-work-for-you device, you can set and forget many of the same items you’d otherwise watch over on the stove. And best of all, it doesn’t heat up your kitchen. Check out two ways to prep mussels right in the slow cooker for simple weeknight cooking.
We all know Ted Allen as the stern host of Chopped, and now Chopped Junior, and as a veritable wealth of culinary knowledge. But there’s another side to the man. Did you know he likes gardening in his spare time or that he’s big into rock music? Find out more about the host behind the scenes and at home.
1. “Ironically, when you consider where I work, I’m very much a slow-food guy. … I don’t even want to cook food that’s fast. I like to watch flavor develop. I spend hours in the kitchen any chance I get.”
Stay in this weekend as your favorite Food Network stars cook up their favorite stay-at-home meals. First up, Ree Drummond bought chicken in bulk and is showing you three different ways to prepare it, including Broccoli, Chicken Pie and Chicken Kale Caesar Salad. Next, the hosts of The Kitchen are keeping it cool and cooking stove-free with recipes like Mojito and Microwave Asparagus and Slow-Cooker Thai Mussels. After, Valerie Bertinelli’s spending the day home alone, and she’s cooking up Smoky Cheddar Cheese Crackers and Roasted Artichoke Hearts Provencal from her pantry staples. Last, Patricia Heaton is bringing the taste of Spain to her kitchen as she puts together tasty tapas treats like Puff Pastry-Wrapped Chorizo and a refreshing white sangria.
Then on Sunday, four young, up-and-coming chefs go head-to-head for a chance to win $20,000 on Guy’s Grocery Games. Next, the finalists on Food Network Star will have to whip up a five-course meal consisting of indulgent guilty-pleasure favorites. After that, Geoffrey Zakarian is back with an all-new season of Cooks vs. Cons, where heavyweight chefs battle it out with amateur cooks in two delicious challenges.