If you’ve come to find that your Food Network holiday programming appetite is insatiable, then this news will be sure to please you. You can now purchase FN Thanksgiving and Holiday collections for 99 cents and get Thanksgiving-themed episodes from Food Network’s hit shows, like Chopped and Cutthroat Kitchen, on iTunes and Amazon. And, for a limited time, you can get the Holiday Baking Championship premiere for FREE before it even airs on TV. Just visit itunes.com/foodnetwork and amazon.com/foodnetwork to get in on these deals before December 2.
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Steak, lasagna, chicken, potatoes — these dishes and more can be made in nearly any pan you have in the kitchen and can even move from the stove to the oven seamlessly. But when it comes to waffles, there’s just one all-important tool available for making them — or so Cutthroat Kitchen chefs thought before tonight’s all-new episode. In a doozy of a sabotage, Alton Brown auctioned off exclusive rights to the lone waffle iron in the kitchen, while other competitors were forced to tackle the waffle challenge using an ice cube tray and a metal meat mallet as their only cooking vessels.
Before the contestants attempted their next-level waffles with these seemingly oddball gadgets, the Cutthroat Kitchen culinary crew got to work on the same sabotages to make sure they were indeed fair and possible given the tight time restraints in the competition. Click the play button on the video above to watch the tests unfold and see how the team turned out untraditional waffles with the ice cube tray and meat mallet.
While pumpkins and apples may receive most of the glory when it comes to seasonal autumn eats, the bounty of fall produce reaches far beyond them, as hearty potatoes, colorful carrots and bite-size Brussels sprouts make their way to the farmers markets this time of year. On this morning’s all-new episode of The Kitchen, the co-hosts savored the flavors of fall by putting in-season ingredients to work in fresh, new ways, especially when it comes to ever-versatile cauliflower. Katie Lee, a no-nonsense pizza enthusiast, transformed cauliflower into a next-level pizza crust, while Marcela Valladolid roasted it with herbs and pickled peppers, and Sunny Anderson glazed cauliflower and treated it as a main dish.
Now that fall is in full swing, FN Dish wants to know what seasonal fruit or vegetable you’re most excited about enjoying. Are you a fan of fresh-from-the-orchard apples, or are you partial to tender-firm pears? Do you crave the subtle sweetness of butternut squash, or do you reach for golden sweet potatoes? Vote in the poll below to share your favorite fall produce.
This weekend is the perfect time to start prepping for your bountiful Thanksgiving feast. Let The Pioneer Woman, The Kitchen, Guy’s Grocery Games and Holiday Baking Championship inspire you to spice up your holiday spread. The Pioneer Woman is cooking up a variety of scrumptious pies, The Kitchen is reinvigorating harvest recipes, Thanksgiving meals are put to the test on GGG and Holiday Baking Championship gets right to the sweet stuff.
When you’ve got your fill of feast finds, be sure to catch Trisha’s Southern Kitchen, Guy’s Big Bite, Southern at Heart, Farmhouse Rules and Cutthroat Kitchen. They may not be all about Thanksgiving just yet, but they’re certainly worth watching and salivating over. You’ll be introduced to tasty recipes like Trisha Yearwood’s Chicken Saltimbocca, Guy Fieri’s Lamb Kofta Burger, Damaris Phillips’ White Mac ‘n’ Cheese, and Nancy Fuller’s Warm and Cheesy Artichoke Dip with Toast.
While many consider meatballs the ultimate accompaniment to classic spaghetti and tomato sauce, these traditionally beefy rounds go beyond Italian comfort food, as Superstar Sabotage winner Eric Greenspan showed off on last night’s finale when he presented them in an Asian-style dish. Host Alton Brown, too, puts a creative spin on the everyday meatball in his easy-to-make recipe for Swedish Meatballs (pictured above).
Ideal for weekend tailgating or a casual appetizer, Alton’s top-rated meatballs are made with a mix of ground beef and pork, and they’re portioned into bite-size rounds so they’re easy to eat at a party. The key element of Alton’s recipe is his gravy; instead of simmering the meatballs in a tomato-garlic sauce, he sautes them on the stove before blanketing them in a rich, creamy broth-based topping laced with fragrant allspice.
In true tournament fashion, the final moments were some of the most anticipated in Cutthroat Kitchen‘s first-ever installment of Superstar Sabotage. Over the course of four weeks, 16 of your favorite A-list culinary masters took their places in the Cutthroat arena for no-holds-barred competition, subjecting themselves to sabotage upon sabotage all in the name of charity. But last night, the final four rivals — Chefs Aarti Sequeira, Eric Greenspan, Fabio Viviani and Marcel Vigneron — went to battle in the last heat, and as fans might have expected, host Alton Brown saved some of his shock-and-awe flashes until the very end. Read on below to hear from Alton as he looks back at a most-memorable finale.
For the first time ever, you doubled chefs’ bank accounts and gifted them a total of $50,000 to spend during the finale. Is that allowance a blessing or a curse, and do you think that allowance changed the course of play?
Alton Brown: It’s only a blessing or a curse if you’re on the receiving end of it at the end of the day. For whatever charity gets the money, then it can be a huge blessing. But really, in the kitchen environment, it’s kind of play money in a way. It almost doesn’t matter. It could be millions and it wouldn’t matter.
Not just a competition, Cutthroat Kitchen is a game, and to win, chefs must be able to not only outcook their contestants but also outthink them, both during auction and in the midst of their food prep. During tonight’s finale heat of Superstar Sabotage, Chef Marcel Vigneron proved just how useful it is to be a savvy contestant — one that can anticipate the judging process and use it to his advantage.
In Round 1’s meatball challenge, Marcel was forced to make the star of his dish with either canned soup or canned ham, and he opted for the ham, a seemingly doozy of an ingredient but perhaps ultimately his saving grace. “It freaking tastes good,” host Alton Brown revealed on his After-Show. “It’s salty, so it’s got those spices.” Judge Simon Majumdar agreed, explaining that while the salt of such a canned product has the potential to be overwhelming, Marcel used the “competition smarts” to use that flavor to his benefit. “He knew that I was only going to take a taste, mix it with the other things on the plate and then make my decision based on that,” Simon said. “It’s not like I was going to chow down on the whole big meatball.”
You likely saw him compete on Iron Chef America, perhaps made his recipe for his best-ever breakfast dish and surely watched him judge the finale battle on Rachael vs. Guy: Kids Cook-Off. And now, beginning tonight, you can catch Curtis Stone on the all-new series Kitchen Inferno (airing tonight at 10|9c) as he oversees fiery battles between chefs in the ultimate game of risk and reward. Just in time for Kitchen Inferno’s series premiere, Curtis stopped by Food Network’s Facebook page to chat with his fans, answer their questions about the show and reveal little-know tidbits about himself. Read on below to see highlights from the chat and learn 10 facts about the Kitchen Inferno host, including his least-favorite food, his most-craved holiday treat and the go-to ingredients he keeps in the refrigerator.
1. Curtis’ top pick for supper? “It would be something that reminds me of my childhood, like roast pork with cracklings,” he says. “I still make it a lot at home.”
2. His least-favorite food is licorice.
3. Curtis owns a tasting-menu-based restaurant in California. “My favorite food trend is the trend of tasting menus because I think it’s a beautiful way to eat. You put yourself in the hands of the chefs and their ability to cook for you,” he explains.
It was barely one year ago that fans welcomed Damaris Phillips — the winner of Food Network Star, Season 9 — into the Food Network family when she premiered her brand-new series, Southern at Heart (airing Sundays at 12|11c). Now this Kentucky-born chef is back with a third helping of her show, and this time it’s going to be focused more on what she calls “cooking from the heart.” FN Dish recently caught up with Damaris to find out more about the culinary passions she’s bringing to Southern at Heart and learn what kinds of recipes she’s excited to show off. Read on below for an exclusive interview with Damaris as she talks Season 3 of her series and reveals the must-haves of a classic Southern feast.
Congratulations on a third season! What are you most looking forward to as the episodes roll out?
Damaris Phillips: So this season at the end of all the recipes, where I talk about having a dinner party or I talk about having Christmas with my family, or I talk about going on a date with my gentleman, instead of just talking about those, we’ve invited people to see those at the end of each of the shows. So I’m really excited because every person that I love is on the show. So when I talk about cooking from the heart, these are the people that I cook for, and it is magical to see them on television and see from the outside so you can appreciate those people that you love so much.
When Robert Irvine arrived at Papa C’s Eastside Cafe, the family drama he discovered was unlike that at any other restaurant he’s visited in nine seasons of Restaurant: Impossible. Owner Sal Cimino and his three sons, Sal Jr., Justin and Rick, work at the business together, though much of what they do involves yelling and arguing. It was up to Robert and his team to mend the frayed family dynamic at Papa C’s and overhaul the menu and interior there to reflect a contemporary eatery. Read on below to hear from Sal and find out how his restaurant is doing today.
“The restaurant is doing much better,” Sal reveals of Papa C’s Eastside Cafe. “Revenue is up about 20 percent, and we are now closed on Mondays.”