There’s no better time than the start of a new year to reset your eating habits, and this weekend your favorite Food Network chefs are sharing lighter takes on some of their best recipes. On Saturday morning, Ree Drummond is making over four of her favorite recipes, preparing lighter and easy-to-make versions of her Fried Pork Chops and Chicken Parmesan (pictured). Then, Trisha Yearwood is going to boot camp and making a low-calorie meal, the co-hosts on The Kitchen are making lighter versions of warming comfort food recipes, and Valerie Bertinelli is making a menu that’s light on calories but heavy on flavor.
On Sunday morning, Nancy Fuller’s serving up light and fresh meals, including Salmon with Maple-Dijon Glaze, and Giada De Laurentiis is making camp-style favorites for her daughter, Jade’s, slumber party. On Sunday evening, it’s Part 2 of the Diners, Drive-Ins and Dives Tournament on Guy’s Grocery Games, and the chefs must make a dinner out of classic apple pie ingredients. Then, on Worst Cooks in America, the recruits are making a variety of egg dishes for the most-important meal of the day: breakfast.
Today’s New Year’s Eve, and for many, the party to welcome 2017 will happen tonight (and into the wee hours of tomorrow). But for others, the celebration goes down tomorrow in the form of a casual Jan. 1 brunch. If you would like to get your brunch on but are worried about waking up tomorrow and having to work in the kitchen, plan to host a “Lazy Brunch,” like what the co-hosts showcased on The Kitchen this morning. Check out their top tips for an easy, enjoyable get-together that’s ideal for easing your way into 2017.
Who says you need fancy flapjacks or elegant eggs to win the brunch game? Opt for a “Toast to the New Year” Toast Bar (pictured above) to keep it simple for yourself and satisfy the crowd. Offer brunchgoers an array of breads, spreads and toppings — think traditional and creative ideas alike, including mashed avocado, ricotta and smoked salmon — then let them help themselves when it comes to building up their bread. Click here to find additional ingredient ideas and a fuss-free way to make poached eggs, if that’s more your style.
It’s time to say sayonara to 2016, and what better way to start the New Year than with some fresh new recipes from your favorite Food Network chefs? This weekend it’s all about brunch and Saturday morning the co-hosts on The Kitchen are cooking with champagne. In addition to Sparkling Parfaits, they’re making a Pancake “Cake” with Sparkling Strawberries (pictured) and Geoffrey Zakarian is serving his Resolution Resolved champagne cocktail. Then Valerie Bertinelli is making savory breakfast favorites for dinner, Nancy Fuller is hosting brunch with a build-your-own Bloody Mary Bar and Bobby Flay is making a brunch menu inspired by the flavors of Italy.
On Sunday night, Guy Fieri is rounding up 16 of his favorite DDD chefs for a five part Flavortown tournament and Anne Burrell and Rachael Ray are back in Boot Camp to try and turn some of the Worst Cooks in America into culinary masterminds.
So, your cupcakes are the talk of the neighborhood potluck, and your cheesecake has been described as “legendary.” Does that mean your amateur baking chops could carry you in a competition versus the pros? Perhaps. On the all-new upcoming series Bakers vs. Fakers, professional pastry chefs will be all but equalized as they face off against home bakers in a series of battles — blind battles, that is.
Premiering Wednesday, Jan. 25 at 10|9c, Bakers vs. Fakers will bring together pros and Joes, but since the identities of all competitors will be hidden, the judges will evaluate the competitors’ offerings with no knowledge of their experience — or lack thereof. It’s up to the contestants to keep up with host Buddy Valastro’s demands in back-to-back challenges and attempt to convince the panel of their professional techniques, even if they’re fibbing along the way.
Seven weeks ago, nine bakers entered the Holiday Baking Championship with the hopes of leaving with the coveted title and the $50,000 grand prize. With every passing week, the challenges got harder and harder, and the competition got cut down one by one, until just three bakers remained to compete in the finale: Shawne, Cheryl and Jason. A holiday-themed cake Main Heat determined who would be crowned the winner. Find out which baker’s life was changed forever and read the exclusive interview.
Old Man Winter is peeking his head around the corner, so stay warm and spend the next few weekends inside enjoying a few food-centric road trips and the finales of some of your favorite culinary tournaments. It all starts tonight, when Guy Fieri heads on a cross-country journey to get a taste of authentic international cuisine without getting a stamp on his passport. Then on Sunday night, it’s the penultimate episode of GGG: Impossible followed by the finale of Holiday Baking Championship, where the baker with the best North Pole-inspired cake will win the title of Holiday Baking Champion and the grand prize of $50,000.
On Christmas Day, after all the presents have been unwrapped, get comfortable and tune in for the GGG: Impossible finale, and find out who will earn another chance to cook against Mr. Impossible, Robert Irvine, and a chance at winning another $10,000. Then it’s a special episode of Holiday Baking Championship, where three Holiday Baking champions and three fan favorites from Kids Baking Championship battle it out for a chance to win $10,000. Then, Guy is on another cross-country road trip, hunting down the most decadent and delicious desserts.
Much like chocolate chip cookies and ice cream flavors, brownies are personal. Beyond the myriad mix-ins available (nuts versus no nuts — the debate rages on), the very consistency of a chocolate brownie can provoke strong opinions. Do you like when the crumbly center is similar to that of cake, or do you prefer a chewy interior? Maybe you like something richly fudgy and nearly wet? We want to know which you like best. Cast your vote in the poll below to share your preferences.
Footlong hot dogs, double cheeseburgers, deluxe pizzas — these are all large-sized foods, to be sure. But on the upcoming series Ginormous Food, host Josh Denny is set to introduce you to next-level-massive dishes that make all others seem downright puny.
Premiering Friday, Jan. 6 at 8|7c, Ginormous Food will go inside restaurants across the country, from Philly to Richmond to Nashville, to showcase the little-known but big and big-flavored bites they’re serving up. On each episode, fans can look forward to learning the ins and outs of these oversize spectaculars — like a bagel that tips the scales at 14 pounds and a Philly cheesesteak that’s layered with no less than 6 pounds of steak — and chatting with the restaurateurs about their menu items. These wow-worthy eats aren’t just impressively sized; they’re also full of unexpectedly bold tastes and textures. Josh will be on hand to see what it takes to put them together and will taste these hearty eats, in all their over-the-top glory, for himself.
Nope, you didn’t just step into the 1970s. We’re still here in 2016. But that doesn’t mean you can’t break out your retro fondue pot, because this old-school food trend makes an ideal party-time spread, especially during the holiday season. On this morning’s all-new episode of The Kitchen, the co-hosts introduced two fondue recipes — one savory, one sweet — sure to wow your crowd with their hands-on dipping and eating potential. Read on below for top ideas from Marcela Valladolid and Sunny Anderson, then check out more cozy, comforting recipes from today’s Winter Lodge episode.
For a new take on your appetizer buffet, try Marcela’s Poblano and Corn Queso Fundido, a richly decadent melted cheese mixture made smoky with the addition of charred poblano peppers. Sliced chorizo, bread cubes and chicken make ideal dippers, which you can wrap up in warm tortillas for a hearty start to your holiday meal.
The weather outside may be frightful, but this weekend your favorite Food Network chefs are whipping up some delightfully decadent recipes. On Saturday morning, Ree Drummond is sharing her favorite uses for puff pastry and the co-hosts on The Kitchen are making rich and comforting recipes including French Onion Soup as well as sweet and savory fondues.
Sunday morning, Rev Run joins Guy Fieri in the kitchen, Ina Garten is cooking lunch for a weekend guest, and Nancy Fuller is making Penne with Meaty Ragu and 3-Cheese and Herb Garlic Bread for a meal with her husband. On Sunday evening, Robert Irvine is back in Flavortown for the second part of GGG: Impossible, the bakers are making cream puff Christmas trees on Holiday Baking Championship, and on Clash of the Grandmas, the Grandmas are taking on social media food trends and making impostor cupcakes.