by Joseph Erdos in Shows, July 30th, 2015
by Maria Russo in Shows, July 29th, 2015
On Valerie’s Home Cooking, premiering Aug. 8 at 12|11c, actress and Kids Baking Championship co-host Valerie Bertinelli offers up her interpretations of her family recipes. She reveals that her grandma and mom were her cooking mentors when she was growing up. The recipes she’s learned from them are the ones she’ll always hold dear, but when it comes to cooking those recipes today, there’s always room for a little twist.
In the new series, you’ll find Valerie cooking those favorite storied recipes. Joining her at the table will be her family, including her husband, Tom, and her son, Wolfie; she’s even having some of her dear friends over for dinner, including the funny ladies of Hot in Cleveland.
FN Dish recently caught up with Valerie to chat about the new show, her cooking habits and the inspiration behind her recipes. Here’s what Valerie had to say.
FN Dish: How would you describe your cooking show? What can fans expect to see?
Valerie Bertinelli: They can expect to see … all the recipes that I’ve learned through my family and friends — [recipes] that I’m just going to add my own flavor, twist [and] make it a little more modern. [I want fans] coming into my home and enjoying a half-hour with me.
Are we going to see some famous family recipes?
VB: Yes, definitely! I’m going to give away some of my secret recipes. … My lasagna. My gumbo. My quiche. I want to bring the ’80s back, and I want to bring the quiche back. [laughs]
by Joseph Erdos in Shows, July 28th, 2015
Summertime means times to grill, and while it may seem simple enough to head outside, throw a piece of meat on a flame and watch it cook, understanding the grill takes a bit of practice. The more you do it, the more successful your results will be. Just in time for the upcoming Camp Cutthroat tournament (beginning Wednesday, Aug. 12 at 9|8c), in which host Alton Brown takes a crew of unhappy campers into the wilderness for a five-week display of alfresco eviliciousness and plenty of outdoor cooking, FN Dish wants to know: How much of a grilling expert are you? Test your knowledge of all things coals, flames and flare-ups, and find out if you’re a Rookie Roaster, a Charbroiled Champ or a Grill Master.
by Maria Russo in Shows, July 26th, 2015
Tonight Chopped Grill Masters continued with the third episode in the five-part tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for a place in the finale and a chance to win the $50,000 cash prize.
It was a seafood surprise on tonight’s episode. Not only did the competitors have to work with shellfish in the appetizer round, but the entree round also surprised them with even bigger crustaceans. As competitive grillers used to cooking big cuts of meat, they were out of their element. And the same went for the dessert round. The person who did the best work overall earned a spot in the finale. Hear from the Chopped Champion of tonight’s episode.
Read the interview with the winner
by Maria Russo in Recipes, Shows, July 25th, 2015
Famous for its (hilariously wonderful) outlandish sabotages thrown at innocent chefs, Cutthroat Kitchen has forced its share of mandatory oddball ingredients into competitors’ dishes — anyone remember that canned whole chicken? On tonight’s all-new episode, host Alton Brown took that idea of diabolical eviliciousness one step further by introducing canned haggis during the Scotch egg battle in Round 1. If you’ve never before heard of haggis, here’s what you need to know: It’s a hodgepodge of animal, often including stomach, liver and heart, and it’s often mixed with spices. Instead of traditional sausage to envelop the egg, one chef had to use this mystery canned meat — this particular can full of lamb heart and liver, pork fat and dehydrated onion — much to the horror of Jet Tila, the judge of the day.
“And you know who had to eat that,” he told Alton sarcastically during the After-Show, adding that Chef Plum, who was saddled with this doozy of a sabotage, “failed to turn that haggis into a good Scotch egg.” Turning the tables on the judge, Alton asked Jet how he would have approached this challenge, and Jet explained that it’s all about masking the natural flavor of the haggis. “More seasoning — maybe onion, lots of dry spices, maybe some fresh herbs as well. You would have to cook that gaminess out of it,” he noted.
by Christie Bok in Shows, July 24th, 2015
Ketchup, mustard, mayonnaise. This beloved condiment trilogy is an all-star topping on cookout favorites like juicy burgers — and for good reason, as the condiments are satisfying served both separately and when mashed together to create the ultimate spread. But while everyday ketchup, mustard and mayo may indeed be traditional, they can be transformed into all-new ideas with just a few simple how-tos. On this morning’s all-new episode of The Kitchen, the cast delivered three new twists on these classic condiments. From Jeff Mauro’s secret-ingredient ketchup to Geoffrey Zakarian’s caper-studded mustard, read on below for their best ideas.
Ketchup Becomes Banana Pepper Ketchup: Don’t let the simplicity of Jeff’s two-ingredient ketchup recipe fool you; the result is anything but basic. By mixing diced banana peppers with ketchup, he guarantees a pop of pepper flavor in every bite.
by Ricky Smith in Shows, July 23rd, 2015
Tune in to Food Network with your favorite chefs this weekend for all-new recipes and action-packed competition that is both friendly and fun. Start off your Saturday off with The Kitchen to learn the cast’s summer staples like Marcela Valladolid’s Steamed Clams with Chorizo and Tequila. Plus, Damaris Phillips stops by as a special guest and shares her recipe for Buffalo Chicken Pasta Salad. On Sunday morning, join Giada De Laurentiis, her family and friends in Positano for a cocktail party featuring California-inspired bites — like Crostini with Smoked Whitefish — and two Italian cocktails. Next, Daphne Brogdon shows you how to make both sweet and savory recipes using steam.
On Sunday night, gear up for three hours of back-to-back competition, starting with Triple G. Watch as the contestants try to make a steak sandwich without bread because in this final challenge, Guy Fieri throws a major curveball: The odd-numbered aisles are off-limits. Then, watch as Damaris guides Food Network finalists who must present holiday dishes during a video presentation while representing their culinary points of view. Finally, end your night with Alton Brown’s evilicious challenges on Cutthroat Kitchen at 10|9c.
by Joseph Erdos in Shows, July 23rd, 2015
There isn’t much you can’t wrap with bacon or deep-fry, and Anthony Anderson is out to prove it, trying every insanely indulgent treat along the way on his new show, Carnival Cravings. Premiering Wednesday, Aug. 12 at 10|9c, this epic coast-to-coast trip promises all of the crispy, crunchy, cheesy and chocolatey snacks you can imagine (and some you can’t).
One of the most-exciting parts about summer is getting to eat outdoors in the sun, and there’s no better collection of open-air options than at a carnival. Anthony’s getting the most out of these massive gatherings, trying blow-your-mind bites like mac-and-cheese-stuffed burgers, lobster dogs and even a deep-fried root beer float (yes, you read that right). And he’s having plenty of fun along the way, with everything from a pig race to a bubblegum-blowing contest.
Get a List of the Carnivals
by Joseph Erdos in Behind the Scenes, Shows, July 22nd, 2015
The trucks are back! Starting Sunday, Aug. 23 at 9|8c, The Great Food Truck Race will begin its sixth season in Santa Monica as the food truck operators head out for their 2,500-mile journey along America’s historic Route 66. They’ll be making stops in Arizona, New Mexico, Texas, Oklahoma, Missouri and Illinois before finishing with an action-packed finale in Chicago. Host Tyler Florence will be leading the teams, this time professional food truck operators, through numerous difficult challenges geared at testing their resolve as a mobile business. The winning food truck team will walk away with $50,000 in cash.
Find Out Who the Food Truck Teams Are
by Christie Bok in Contests, Shows, July 22nd, 2015
Many people know Michael Symon as the meat guy on Food Network. If you’ve ever heard him talk about meat, you would never think he even eats vegetables. So when FN Dish caught up with the host of Burgers, Brew & ‘Que and asked him to offer up some surprising facts about himself, Michael was a little skeptical, saying, “I feel like I’ve been on TV so long that they know everything.” However, even we were surprised to hear some of the facts he revealed: Let’s just say even the meat guy gets in his greens.
Get to know Michael Symon better and discover some aspects about his life that might surprise you.
Michael reveals seven facts about himself
There’s no question that Chopped contestants pull out all the stops when working with mystery baskets during the adrenaline-packed three-course competition, and in this summer’s Grill Masters tournament, it’s no different. So far in the first preliminary round, we’ve seen smoke, fire and a bit of friendly competition as contestants try to outgrill each other for a spot in the finale, where they’ll compete for the $50,000 cash prize.
Find Out How to Enter