by Maria Russo in Community, Shows, December 8th, 2015
by Joseph Erdos in Shows, December 8th, 2015
The holiday season is in full swing, and with that comes a seemingly endless buffet of sweet and savory bites up for grabs — at the office cocktail party, the cookie swap with your friends, the family feast and just about everywhere else you look. In honor of last night’s all-new episode of Guilty Pleasures, which showcased your favorite chefs’ picks of classic and creative holiday-worthy plates from restaurants across the country, Food Network asked you, the fans, on Facebook, Twitter and Instagram to show us some of your favorite seasonal bites. And in true superfan fashion, you responded with some drool-worthy creations. Keep on reading to see our favorites.
Let’s just say that we’re having a hard time picking which cookie on @cheftini‘s piled-high platter we want to sample first. (Though we’re leaning heavily toward those three-layer rainbow beauties in the middle.)
by Maria Russo in Shows, December 6th, 2015
Going out to eat for the holidays may seem like an unusual custom, but when you see the list of Top 5 Restaurants, you’ll wonder, “Why haven’t we done this sooner?” If you have a hankering for a succulent suckling pig, a perfectly done prime rib or a traditional Italian Christmas Eve feast, look no further. On the special holiday episode, hosts Geoffrey Zakarian and Sunny Anderson revealed the best places to get a great holiday meal along with a festive atmosphere. Find out which places and dishes made the list.
Read on for the list and vote on your favorite dish
by Maria Russo in Shows, December 5th, 2015
Englishman Simon Majumdar is likely acquainted with bangers and mash, the Round 2 dish on tonight’s new episode of Cutthroat Kitchen. But he wasn’t familiar with the concept of a Round 1 sabotage — double dutch jump rope — that put a punny twist on Dutch baby pancakes, as host Alton Brown revealed on the After-Show. Alton explained that the goal of the game was for two people to jump rope in tandem, and Simon couldn’t help but wonder, “Are you making this up?” The host assured him that such a game was indeed “a major pastime,” and Alton and Simon went on to don the joint double dutch table sabotage, on which they had to whisk egg whites while simultaneously jumping.
Despite his first few missed attempts to successfully jump the rope, Simon admitted, “I’m getting there.” Both he and Alton were forced to whisk vigorously as they were whipping their egg whites by hand, and Alton explained one minor impediment to a quicker process: “I didn’t add any cream of tartar to this,” Alton said. “Cream of tartar, of course, helps you when you’re beating eggs like this because the acid breaks down some of the bonds so that you can form brand-new ones.” As both Simon and Alton held on to their tools and jumped with each call of “double Dutch baby” from the Bobs, Simon said simply, “I’m exhausted.”
by Ricky Smith in Shows, December 4th, 2015
Take it from the cast of The Kitchen: You don’t have to be a kid to find the joy in Santa Claus. The jolly guy stopped by the set of this morning’s all-new episode, and the co-hosts could hardly contain themselves as he walked in with one of his reindeer, Rocket. This week’s episode theme was all about holiday cookies, and since Santa surely has a penchant for milk and cookies, he couldn’t help but be merry either.
Take a peek at the all-new photo above. Sunny Anderson, Jeff Mauro, Marcela Valladolid and Geoffrey Zakarian are seemingly overcome with excitement, while Rocket, who’s showing off a bit of unmistakable side-eye, seems less sure of what’s going down.
We’re challenging you, The Kitchen fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
by Maria Russo in Shows, December 3rd, 2015
Holiday prep is in full swing, and this weekend all of your favorite chefs have new ways to make the season more enjoyable than ever. First up on Saturday, Ree Drummond is making lots of different Christmas goodies to give away as gifts. After that, Nancy Fuller is hosting Christmas Eve and serving Crown Roast of Pork with Chestnut Sausage Stuffing and after-dinner Ice Cream Eggnog for the adults. Next, Duff Goldman stops by The Kitchen to demonstrate how to become a pro at making gingerbread cookies. Then, Patricia Heaton is whipping up Shepherd’s Pie and Popovers with Roast Beef and Horseradish, followed by Valerie Bertinelli hosting a holiday buffet stocked with Lasagna alla Besciamella and a very special cocktail.
by Maria Russo in Holidays, Shows, December 3rd, 2015
Though Joni Kauffman, the owner of Cape Horn Family Restaurant, did not know that Robert Irvine was about to ambush her, her husband, Barry, was indeed aware of the surprise. Barry reached out to Robert and his Restaurant: Impossible team for help to rescue the failing Red Lion, Pa., eatery. With the help of some revealing hidden cameras staged around Joni’s business, Robert was able to see that perhaps the greatest problem plaguing Cape Horn was in fact Joni herself. He ultimately worked with her to improve her management skills and help her realize what she needed to do to guarantee both her personal and professional success. Read on below to hear from Joni to find out how her business is faring a few months after its Restaurant: Impossible transformation.
“Robert Irvine has taught me so much in such a short time,” Joni explains of Robert’s impact on her. “I have come to realize that I cannot and will not let my staff disrespect me or my expectations of them.”
by Maria Russo in Shows, December 3rd, 2015
Check out this step-by-step guide to learn how to make the best chocolate chip cookies.
by Maria Russo in Shows, December 2nd, 2015
It was a finale of evilicious proportions last night when the top-four chefs took their places in the Cutthroat Kitchen: Superstar Sabotage arena for the fifth and final face-off. Fabio Viviani ultimately claimed the win after several downright diabolical sabotages, but it was Richard Blais who landed what was perhaps the most “hands-off” challenge of the battle. In the Round 3 dessert test, a Bob lent Richard a hand — or rather, both of his hands — which acted as Richard’s own while the Bob finished the round behind him. And in keeping with After-Show tradition, of course, it was only a matter of time before Alton Brown and Simon Majumdar, the judge of the day, tried their hands at this sinister setup.
Simon opted to prepare a cranachan, a layered trifle-like dessert spiked with whiskey, though of course it was Alton who’d be doing the actual prepping with verbal cues from Simon. While the situation started out efficiently enough, with Alton following Simon’s commands and executing each step gently, it indeed didn’t end that way, as Alton could hardly see his moves before him. “Not even close!” Simon said as Alton struggled to pour a glug of brandy into the glass. What resulted was a finished dessert, but also a messy prep station, a messy Alton and a messy Simon.
by Leah Brickley in Recipes, Shows, December 2nd, 2015
Alton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including grandmas, firefighters, the judges he keeps on hand and the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, agreed to subject themselves to Alton’s eviliciousness. While most ultimately fell in their quest for Cutthroat glory, a few shined — one in each of the four preliminary rounds and one of them again in tonight’s tournament finale. If you haven’t watched the newest episode, read no further, because we’re about to break down the ins and outs of the battle and reveal the tournament champion.
Our young Chopped Junior contestants were tasked with using avocado — an ingredient that’s great solo — as part of an entree dish. Inspired by their dishes, we put on our aprons and wandered into the Food Network Kitchen to make lunch.
We thought about guacamole, the most-iconic preparation of avocado, and decided to make it portable for lunch. So we mashed and mixed it right in its shell — no bowl required. Here’s how to make your own: