Chopped fans, have you dreamt of being able to cook like a competitor on the show? Now here’s your chance to make it come true. All you have to do is participate in the Chopped at Home Challenge, the final round of which starts today. Simply enter a dish using a set mystery basket of ingredients for a chance to compete in the Chopped kitchen at Food Network headquarters. And to top it all off, the winner will receive $10,000, just like a real Chopped champion.
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The diner: There’s probably nothing more American than an eatery where you can order pretty much any dish you want when you want it and not get flack for it. Whether that’s an egg sandwich at 3 in the morning after a night out with friends, or lunch with the family on a Saturday afternoon, the diner has something for everyone. Early last year, Chef Amanda Freitag, co-host of American Diner Revival on Fridays at 10:30|9:30c, reopened Empire Diner in the Chelsea neighborhood of New York City. You may recognize the iconic eatery from movies and TV, and that’s because it’s been around since the mid-1940s. Since then it’s gone through quite a few iterations and owners, but it’s possibly never looked better than in the hands of Chef Amanda, who’s taken the classic diner menu and given it a modern twist; it keeps customers coming back for more.
FN Dish recently caught up with the chef to chat about how she came to run the diner, what she loves about the menu and what customers can expect to experience.
As far as sabotages go, one that’s made out of metal, provides stable support for food and stands up well to heat is practically a gift in the eyes of Cutthroat Kitchen rivals. Or at least it likely seemed that way ahead of tonight’s brand-new episode when Alton Brown auctioned off a perforated French loaf bread pan on which one rival would have to cook a croque madame. Since a French loaf pan is a sturdy metal pan that’s indeed meant to be heated, the bread, meat and cheese elements of this classic French sandwich would be doable, but creating the bechamel — a creamy sauce — would prove downright difficult.
Before Alton could feature this sabotage on the show, it had to vetted by the Cutthroat culinary crew, and during the test, food stylist Hugo Sanchez noted his concern about making a liquid sauce in a holey vessel. “That’s going to be an issue here,” he said simply before getting set to tackle the challenge head-on. His solution involved filling the holes by mixing up a pastelike combination of flour and milk, as he explained: “It is sticky. It’s gooey, which is exactly what we want.” After covering the holes with this mixture, he quickly turned the heat on in an effort to bake the paste into the holes, thus closing them once and for all, and ultimately allowing him to use that now-solid surface to create his sauce — and approve the sabotage.
Just in time for Monday’s Memorial Day holiday, the cast of The Kitchen came together to throw the ultimate backyard barbecue on this morning’s all-new episode. Complete with a boozy Long Island iced tea, the co-hosts’ menu boasted classic and creative picks alike, but at the forefront of their cookout were their recipes for two meaty favorites: a juicy burger and saucy ribs. While both are traditional barbecue selects, Katie Lee’s burger and Jeff Mauro’s spare ribs featured next-level elements — a buttermilk-herb dressing for the burgers and a Chinese-inspired glaze for the ribs — that transformed the meats into impressive presentations with satisfying results.
FN Dish wants to know, as you consider your ultimate cookbook plate, both at your Memorial Day gathering and at summer soirees all season long, which of these tried-and-true selects is your favorite? Are you a fan of the beefy goodness that only a cheese-covered patty, piled high with toppings galore, can offer, or do you prefer the tender succulence of hearty ribs? Cast your vote in the poll below to share your preference.
In honor of the upcoming season of American Diner Revival, show hosts Chef Amanda Freitag and home improvement expert Ty Pennington gave the scoop on their new series in a recent Facebook chat with fans. On the show Amanda and Ty team up to renovate the interiors and revamp the menus of struggling diners in less than 36 hours. The hosts shared their favorite diner dishes and fun facts about their careers and answered questions about the goals and challenges of the show.
Jump-start your weekend with a special season premiere of American Diner Revival tonight at 10:30|9:30c. Watch as Chef Amanda Freitag and home improvement pro Ty Pennington team up to renovate and revitalize diners across America in only 36 hours.
Tune in on Saturday morning for a birthday celebration feast on The Pioneer Woman and great make-ahead recipes on Trisha’s Southern Kitchen. Join the cast of The Kitchen for Memorial Day party tips, dishes and drinks. Start off your Sunday with new episodes of Giada at Home and Southern at Heart. Giada De Laurentiis makes small dishes that all include fennel. And Damaris Phillips is making Hot Chicken-Fried Steak Sandwiches with Smoked Macaroni Salad on the side and a delicious Blackberry-Almond Cobbler for a sweet ending to her dinner party.
With the weather getting warmer and the sun shining bright, the season of outdoor cookouts and backyard BBQs is upon us. Starting on Monday, May 25, Food Network is celebrating the start of grilling season all week long. Each night, starting at 8|7c, tune in for a lineup of grilling-themed episodes of your favorite shows. Kick off grilling week with a fresh one-hour, summer-themed special of Diners, Drive-Ins and Dives at 9|8c, followed by the season premiere of Guilty Pleasures at 10|9c. Join your favorite Food Network stars as they reveal the locations of their most secretive and beloved guilty pleasures.
On Saturday and Sunday morning, sit back and learn the best tips, tricks and recipes you need for the ultimate BBQ feast from premiere episodes of Trisha’s Southern Kitchen, The Kitchen, Southern at Heart and Farmhouse Rules. On Saturday night, Guy Fieri will guide you on a tour of the best barbecue joints around the country with four hours of Diners, Drive-Ins and Dives. Even the competition shows are getting ready for summer — don’t miss the grill-offs on new episodes of Chopped, Beat Bobby Flay, Guy’s Grocery Games and Cutthroat Kitchen throughout the week. See the schedule below for all of the premieres.
Celebrated chefs from around the country have entered Season 4 of the Chopped All-Stars tournament for a chance to walk away victorious. For many it’s not their first time setting foot in the hallowed kitchen, but for others it’s their first attempt at cooking with and transforming mystery basket ingredients. On the line is the largest prize yet, $75,000 for charity. In Part 4 Fabio Viviani, Jet Tila, Lee Anne Wong and Rocco DiSpirito brought their best game to the competition, but in the end it all came down to the one who best dealt with the baskets. FN Dish has the exclusive interview with the Part 4 winner.
Why do we love the American diner? It’s because you know what to expect: a broad menu with the classic dishes you love, friendly service and a comfortable family environment. On American Diner Revival, premiering May 22 at 10:30|9:30c, the goal is not to change that definition of a diner, but to take it to the next level. While home improvement expert Ty Pennington remodels the interior and exterior of each diner, Amanda Freitag takes a look at the menus and finds ways to give them new life, by striking the right balance between old and new. Sometimes it means a menu overhaul, but in most cases it’s tweaking the dishes to encourage an influx of new customers while still keeping a constant flow of regulars.
FN Dish recently caught up with Amanda to chat about the show and how she approaches the challenge as a diner owner herself.
Double the Fun, Double the Challenge: Cake and Ice Cream on Spring Baking Championship — Duff’s Recap of Episode 4by Duff Goldman in Shows, May 18th, 2015
Alright, baking fans, things are getting serious. Last week proved how tough this competition is: Juliana, an immensely talented baker, had to go home. Tough break, but that’s Spring Baking Championship. This week the remaining five bakers started their challenge by making desserts on a stick. Anyone who has been to any state fair knows that making food on a stick is about as American as it gets. Hopefully Damiano has been to a state fair; if not, we will be regaled by tales of a stick-free Italy while he makes something incredibly delicious. Andy seemed a bit worried about desserts on sticks when he said, “They don’t teach this in culinary school.” But I was convinced he was being modest. Dwayne went three for three in the first three challenges and hasn’t been back on the podium since, and I know that he’s hungry for it. He’s a sweet guy, but he has the eye of the tiger.