by Maria Russo in Shows, August 15th, 2015
by Christie Bok in Shows, August 14th, 2015
Fresh off the past 10 weeks of culinary challenges and an intensive lesson in pilot-taping with Rachael Ray this week, the top three Food Network Star hopefuls stopped by The Kitchen this morning for — what else? — even more competition. Dom Tesoriero, Eddie Jackson and Jay Ducote joined the co-hosts on their all-new pool-party-themed show today, but they weren’t there to simply relax in the sun. Jeff Mauro and Sunny Anderson put the guys to work in an epic three-way face-off for pool-snack glory.
On the menu was watermelon, and each of the finalists had just 30 seconds to put his signature spin on simple fruit-focused bites. While Dom opted to hollow out watermelon circles and fill the rounds with balsamic vinegar for a tangy bite, Eddie went the chip-and-dip route by making a salsa and Jay opted for a next-level caprese salad on a stick. Click the play button on the video above to see the guys in action.
by Maria Russo in Contests, Shows, August 13th, 2015
Savor the final few weekends of summer with Food Network and tune in for all-new recipes that range from party-ready favorites and comfort food to easy date-night dishes. On Saturday morning, join Ree Drummond for her Tex-Mex feast where she whips up a hearty Chicken Tortilla Casserole. Then, learn pool party tricks from the cast of The Kitchen, who are joined by actress Melissa Gilbert for her take on fried chicken and also by Food Network Star finalists. Next, Valerie Bertinelli makes an Italian meal for date night with her husband, Tom Vitale, starring Chicken Cutlets with Spicy Arugula.
On Sunday morning, Giada De Laurentiis visits an Italian eatery and joins the head chef in making Roasted Chicken Cacciatore as part of the lunchtime special. Then, Daphne Brogdon puts together an L.A.-inspired dinner menu, including her Very Berry LA Tart, for the mayor of Los Angeles and his family. On Sunday night, get ready for three hours of competition starting with Guy’s Grocery Games, where contestants must flip the ingredients of a Caesar Salad into a breakfast dish. Next, it’s the season finale of Food Network Star. Tune in to watch the finalists’ pilots and see whom Food Network President Brooke Johnson announces as the winner. End your night with Alton Brown’s fiery challenges on an all-new Cutthroat Kitchen.
by Maria Russo in Shows, August 12th, 2015
On Camp Cutthroat, everything from wild animals to perhaps even “anything-that-stings,” according to Alton Brown, is set to test chefs’ outdoor survival skills — as well as their sabotage savvy, of course. For his part, Alton’s donning a themed camp counselor-esque getup, complete with a red beret, as he doles out diabolical challenges in the great wilderness. Now it’s your turn, fans, to support all things alfresco eviliciousness; enter the Camp Cutthroat T-shirt giveaway.
For a limited time only, the Food Network Store will sell themed Camp Cutthroat T-shirts, featuring the brand-new Camp logo, in addition to its usual lineup of Cutthroat Kitchen gear, including chef’s coats and cutting boards. You can purchase your own Camp Cutthroat T-shirt now, but FN Dish is giving away five of them for free. All you have to do to be entered to win one is leave a comment telling us which of the cocktails in this gallery you’d most like to try (find them all here; you must include the recipe URL to be entered to win).
by Maria Russo in Food Network Chef, Shows, August 12th, 2015
The chefs on Camp Cutthroat — all returning competitors — were surely expecting to endure sabotage in the great outdoors. But nothing could have prepared them for “Bob the Bear,” as host Alton Brown called the oversize, furry and downright diabolical bear that invaded the campsite in the first round. As Chef Emmanuel worked to hoist his foods into a tree, the bear showed him little mercy, trying furiously to knock the products from the chef’s grasp.
On tonight’s brand-new installment of Alton’s After-Show, judge Simon Majumdar was introduced to “Bob the Bear,” first as a ferocious creature — and then as a dance partner. That’s right: While Alton demonstrated how Chef Emmanuel had to haul his food up a tree with the help of a bucket, Simon and the bear danced a few soft, smooth swings arm in arm. As might be expected from a wild animal like this, Bob had a clear agenda for how he wanted the dance to go and yelled “I lead! I lead!” to Simon. “The bear wants to lead? The bear can lead,” Simon said simply, letting his dance partner take charge.
by Joseph Erdos in Shows, August 12th, 2015
Sun, sand, surf — these are just part of the makings of a successful day at the beach. Let’s not forget about the food. On his brand-new show, Beach Eats USA, premiering today at 10:30|9:30c, Curtis Stone sets off on a coast-to-coast journey, delving into the best bites from waterside hot spots across the country. From succulent seafood selections to meaty favorites, Curtis is set to sample classic and creative fare from little-known eateries and beloved destinations near the shore.
Ahead of tonight’s series premiere, Curtis took over Food Network’s Instagram feed to share some of his favorite photos. These aren’t the usual posed beauty shots you’re likely expecting; think shrimp close-ups, wind-blown hair and even a broken toe.
by Joseph Erdos in Shows, August 11th, 2015
Did you know Valerie Bertinelli has a penchant for condiments or that she’d love to cook for the pope? The host of Valerie’s Home Cooking, Saturdays at 12|11c, recently spoke with FN Dish for a fun Q&A. Learn a little more about the cooking show host, including her dream dinner party and whom she likes to cook with, and find out her favorite tunes to listen to while cooking.
What’s the first dish you learned to make?
Valerie Bertinelli: Lasagna. I love lasagna. I must have been a tween.
What was the most-memorable meal you’ve ever had?
VB: I do always come back to my grandmother’s soup and there’s something so full of love in it. It’s a cappelletti in brodo and actually Nancy Silverton and Mario Batali’s restaurant, Mozza, they do a version of my grandmother’s soup that I could swear I was in her kitchen eating it. I was blown away when I had that soup. … It’s so simple; it’s just a perfect broth and a perfect cappelletti, and that’s all it is. I used to try and make it for my son, and I never quite perfected it. One of these days I will.
by Maria Russo in Food Network Chef, Shows, August 10th, 2015
The five-part Chopped Grill Masters tournament culminated in tonight’s epic finale. One final battle. Four finalists. One goal in mind: Earn the championship title and win $50,000 in prize money. The preliminary round finalists — Chris Hart, Stan Hays, Leslie Roark Scott and Angie Mar — were all in it to win it. But by the last round, only two of them remained for a final showdown, facing a tough dessert basket while under immense pressure to succeed. Only one could win, and the person who came out on top did so by smoking the competition, with fierce focus, attention to detail and flavor-forward dishes. Hear from the Chopped Grand Champion of the Grill Masters tournament.
Read the interview with the winner
by Maria Russo in Shows, August 10th, 2015
Crystal-blue waters, the subtle hum of the ocean and the warm, soft sand — few things are as both calming and exciting as a day at the beach, and on his all-new series, Beach Eats USA, Curtis Stone is off to show fans why, all while exploring the best bites up for grabs at the waterside. Ahead of this week’s premiere (on Wednesday at 10:30|9:30c), FN Dish checked in with Curtis for a one-on-one chat about all things sand, shores and surfside dining — from the first look at the adventures he’ll undertake on Beach Eats USA (think speedy ziplining) to his four to-dos when ordering from seaside haunts.
What can fans look forward to seeing on Beach Eats USA?
Curtis Stone: A lot of fun, as well as cooking and eating (lots of eating!) down-home, good, classic American favorites outdoors at some of the most-beautiful locations in America (and right on the sand, in most cases!). You’ll see me get really silly, joking with the chefs, and trying new things — like the rings on the beach at Santa Monica (ha!), paddleboarding in the mangroves in Key West, where I could see the fish swimming alongside me, riding a helicopter over the Virginia coast (sharing the same airspace with some of America’s top naval fighter planes — yowza!) and ziplining through beautiful Catalina (and nearly wetting myself), to name a few. You’ll see breathtaking, never-before-seen, aerial shots of these beautiful beachside locations, too.
by Maria Russo in Shows, August 9th, 2015
From chef’s knives to mezzalunas, from dices to chops to juliennes, and through all the basics of butchering meat, sharp knife skills are anything but easy to come by; they require precision, thought and a honed technique, even for everyday cuts into ordinary foods. No matter whether they’re competing in the wilderness on Camp Cutthroat (beginning Wednesday, Aug. 12 at 9|8c) or in the classically evilicious arena, Cutthroat Kitchen chefs ought to display top-notch knife skills, even in the face of diabolical sabotages. Before the Camp competitors pack their duffels for Alton Brown’s outdoor challenges, it’s your turn, fans, to see how your knowledge of knives measures up in the kitchen. Take the quiz below to find out if you’re a Knife Novice, a Sharp Slicer or a Blade Master.
There are the drinking games you likely know and love — and then there are Cutthroat Kitchen drinking games. On tonight’s all-new episode of Cutthroat Kitchen, Alton Brown took shots to a diabolical level when he auctioned off a tray of shot glasses filled not with liquor but with spicy, tangy and downright funky ingredients — not all of them liquid. Hot sauce, horseradish, Worcestershire sauce, fish sauce and garlic made up the five evilicious glasses, and the unfortunate chef saddled with this sabotage was forced to take a shot of one each time he wanted to taste his food.
Alton brought this doozy of a challenge to the After-Show to show off to Simon Majumdar, and Alton was quick to turn the tables on the judge, saying to him, “I double-dog dare you to shoot the fish sauce.” Ever the cooperative judge, Simon wasted no time in throwing back the classically Asian ingredient in one fell glug. As is only natural, of course, Simon didn’t hesitate to challenge Alton to an equally cringe-inducing ingredient: the hot sauce. “Alton’s been giving it lots and lots of this,” Simon said, while making the chatter motion with his hand. While Alton was quick to refuse the hot sauce — “I’m not going to play that game!” he declared — he indeed put back a swig of Worcestershire sauce. “No way was I doing the hot sauce! I’m not insane,” Alton said. While both guys survived their tastings, the competitor stuck with this sabotage didn’t last into Round 2.