It’s the season of celebrations, so this weekend all your favorite chefs have celebratory meals planned to inspire your get-togethers. First, Ree Drummond is cooking a stick-to-your-ribs anniversary meal for her husband Ladd and their family, complete with prime rib, hasselback potatoes and country bread with honey butter. After that, Emeril Lagasse is stopping by The Kitchen to demonstrate how to make a perfect rack of lamb for the holidays. What’s more, the co-hosts are sharing tips on how to dress up a store-bought gingerbread house. And on a new Valerie’s Home Cooking, Valerie Bertinelli is preparing a 5-star Italian dinner for French chef Ludo Lefebvre and his wife, including panzanella and branzino.
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Each week on Restaurant: Impossible, Robert Irvine and his team offer much-needed business support to restaurateurs who are barely managing to keep their eateries afloat. But come the holiday season, Robert’s penchant for giving back is even stronger; the last several years, he’s celebrated the season with extra-special missions on Holiday: Impossible. This year is no exception, and in what he called “our biggest project to date,” he and his team traveled to Jackson Hole, Wyo., to help the children and staff of City Kids Wilderness Project.
Founded by Randy Luskey 19 years ago, City Kids may appear to be a traditional summer camp from the looks of it, but its effects on the youth it welcomes are anything but ordinary. The kids who attend City Kids, all in grades six through 12, come from underprivileged communities in Washington, D.C., and without City Kids, they likely wouldn’t have the opportunity to enjoy nature and experience the outdoors in such a supportive, welcoming community. “You get to meet all kinds of new people, test your limits and try new things that most people never do,” one camper told Robert.
Tonight the ladies of Chopped, or the “Charlie’s Angels of Chopped,” as Alex Guarnaschelli put it, judged a special mother-in-law and daughter-in-law episode of the show. And on After Hours the ladies are busting into the kitchen to take on one of the baskets from the episode. Judges Amanda Freitag, Maneet Chauhan and Alex take on cooking with lasagna, onion blossom chips, arugula and a wine purse. “This was one of the more catastrophic appetizer baskets that we’ve seen,” says Alex as the ladies chat about the basket’s difficulties. But there’s no doubt the three will succeed, despite it being a 20-minute appetizer round.
Back for Season 2 of Burgers, Brew & ‘Que, premiering Friday, Jan. 15 at 10:30|9:30c, Michael Symon is traveling the nation yet again on a quest to find the best mouthwatering burgers, fall-off-the-bone ribs and local brews to wash it all down. And in this new season, he’s headed to new destinations and meeting up with more special guests.
In tonight’s brand-new seasonal special, host Alton Brown decked the diabolical halls of the Cutthroat Kitchen arena with a holiday-themed Naughty vs. Nice battle. Of course no celebration of the season is complete without Santa Claus — and with that, a peek inside Santa’s workshop. Chef Jackie got an up-close and personal look at this miniature house when forced to make a snack for Santa, and so too did judge Antonia Lofaso when Alton challenged her to make a dip in the same space on the After-Show. The catch for Antonia? She had to harvest all of her ingredients from the doors of an advent calendar, which Chef Jackie also had to do, thanks to a double sabotage in Round 3.
It didn’t take long for Chef Antonia to realize the limitations — and potential hazards — of Santa’s tiny workshop. “I’m totally going to hit my head — ow!” she exclaimed. After discovering the first set of ingredients, which included mascarpone and ciabatta, in doors one through five, Antonia got to work on a crostini-and-dip plate; ultimately she made do with little else, as many of the remaining doors provided her with seemingly useless goods, like fortune cookies and pineapples. “I’m feeling good about this now,” Antonia said as she kneeled down in the prep area of the workshop and got to work.
There was definitely a holiday vibe in the Chopped Junior kitchen, and our contestants were thrown some pretty tough curveballs, like gingerbread houses and snowmen made from doughnuts. But we were mostly interested in using potato pancakes, an ingredient in the entree basket, as a bun for an easy sandwich perfect for a boxed lunch.
Everyone has leftover holiday food in the fridge after all the celebrations are over, and that’s exactly what was in the mystery basket from the Holiday Cooking episode of Chopped. On an all-new Chopped After Hours, judges Scott Conant, Aarón Sánchez and Geoffrey Zakarian were tasked with creating an entree with beef tenderloin, gingersnap cocktail, potato latkes and tzimmes.
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.)
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.
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.”