by Maria Russo in Food Network Chef, Shows, October 30th, 2015
by Ricky Smith in Shows, October 30th, 2015
Fresh off her Worst Cooks in America, Season 6 win not even one year ago, Anne Burrell has done it again: She successfully mentored a culinary novice from worst to first place. Only this time the victorious recruit wasn’t a home cook; she was a bona fide A-lister. As Jenni “JWoww” Farley of The Jersey Shore successfully outcooked her finale rival, Kendra Wilkinson, she not only claimed the title of best of the worst for herself, but she also scored another Red Team victory for her mentor, Anne. FN Dish caught up with Anne recently to look back on what it took to mentor the celebrities and to chat about her secret to success after clinching five wins in just seven seasons of the Worst Cooks franchise.
What was it like competing against and working with Rachael Ray, as opposed to Tyler Florence, your regular Worst Cooks in America co-host?
Anne Burrell: It was a different ball of wax. Tyler is great, but Rachel brought a bit of levity to an already very fun and silly situation. Well, a very fun and silly and serious situation. But Rachael and I got along just so well. It was great working with another girl chef.
Did you have any preconceived notions about what these celebs would be like in the kitchen, since they are so visibly in the public eye?
AB: No, and I was nervous that there was going to be, like, a whole bunch of divas and people being like, “Ah, I’m not going to do that.” But we did not have one in the bunch, and everybody really readily embraced the entire thing. It was really delightful.
by Maria Russo in Shows, October 29th, 2015
This weekend, whether you’re feeding a crowd or just yourself, your favorite chefs have you covered with new recipes and easy kitchen tips. First up, Ree Drummond has the house to herself, and she’s cooking up lamb chops and Dulce de Leche Coffee for dessert. Next, it’s a romantic alfresco dinner on Nancy Fuller’s farm with Shrimp Scampi with Bucatini Noodles and bourbon-soaked bread pudding. Then, Ming Tsai stops by to demonstrate fall-flavored fried wontons while Jeff Mauro shows actress Raven-Symoné around the kitchen. After that, Patricia Heaton is hosting a party for her lady friends and serving Mini Quiche and Classic Cheese Fondue. On Saturday night, go behind the scenes of the making of your favorite foods with Unwrapped 2.0.
On Sunday morning, Duff Goldman bakes fantasy creations based on the challenges from Holiday Baking Championship on Duff’s Sweet Spot. Next, Damaris Phillips is recreating her favorite fair foods as bite-sized appetizers like Corn Dog Muffins and Meyer Lemon Shake-Up Tarts. Then, on Sunday night, a lineup of talented young chefs hits the aisles on Guy’s Grocery Games. Next, 10 new bakers take on a nutty chocolate dessert during the first challenge on the premiere of Holiday Baking Championship. And Alton Brown ends the night with brand-new sabotages on Cutthroat Kitchen.
by Joseph Erdos in Shows, October 29th, 2015
Konner’s parents may not have known that their son was reaching out to Robert Irvine, but they soon learned just what he’d done when Robert and his Restaurant: Impossible team stormed the couple’s five-year-old eatery, Lake Arrowhead Sports Grill in Blue Jay, Calif., in an unexpected ambush. Husband-and-wife owners Keith and Karen had seen significant declines in their business recently, so much so that Konner looked to Food Network’s own restaurant renovator to transform the restaurant and reinvigorate his parents and their relationship. Read on below to hear from Karen about how Lake Arrowhead is faring these days, a few months after Robert and his team completed their mission.
“We have had really good feedback from our regulars with all the changes visually and with the menu,” Karen says of locals’ reaction to the new Lake Arrowhead. “We scaled back our menu from four pages to one (two-sided), which has really helped our kitchen to streamline and get food out quicker with more consistency.” She adds that the restaurant has been welcoming “a lot more new faces,” as “regulars are bringing new people to show us off and to tell about the show.”
by Joseph Erdos in Shows, October 29th, 2015
In this new Impossible tournament, Chopped is switching up the format: Chefs will compete in three preliminary rounds for a chance to earn a spot in the finale, where the champion will get the opportunity to compete against Robert Irvine in a wild-card round. Just for getting there, the champion will pocket $15,000, but upon beating Robert, he or she will win an additional $25,000, for a total of $40,000.
On tonight’s episode, four very accomplished chefs who’ve competed successfully on Chopped before will return to take on the most-impossible mystery baskets, but only competitor will earn a spot in the finale for an opportunity to get to Robert.
Get the Exclusive Interview with the Part 2 Winner
by Joseph Erdos in Shows, October 28th, 2015
This season on Worst Cooks in America, seven celebrity recruits signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray. But each week one recruit was sent home until only two remained to face off in the final challenge, a three-course restaurant meal presented in front of three culinary experts. The fates of the Blue Team’s Kendra and the Red Team’s Jenni were left up to those judges, and in the finale, one recruit was announced the winner of $50,000 for charity and declared no longer a worst cook in America. FN Dish has the exclusive interview with the runner-up.
Read on to find out who came in second place.
by Maria Russo in Food Network Chef, Shows, October 28th, 2015
This season on Worst Cooks in America, seven celebrity recruits signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray, but each week one recruit was eliminated from Boot Camp. After six weeks only two recruits remained: the Red Team’s Jenni and the Blue Team’s Kendra. And they had to face off in a final challenge. Only after cooking a three-course restaurant meal and presenting it in front of three culinary experts did they find out who would leave with $50,000 for charity. FN Dish has the exclusive interview with the winner.
SPOILER ALERT: Read on to find out who came in first place.
by Leah Brickley in Recipes, Shows, October 28th, 2015
“I wanted to show people how to successfully put on a party beyond the recipes — the whole picture — and to take the stress out of throwing a party,” Giada De Laurentiis told FN Dish of her new series, Giada’s Holiday Handbook. Premiering Sunday, Nov. 8 at 11a|10c, Giada’s show is the ultimate one-stop guide to everything viewers, both seasonal-soiree novices and those familiar with entertaining, might need to host an unforgettable holiday get-together, from menu planning and crowd-pleasing recipes to home decor inspiration. She told us that it was indeed her fans who first inspired her to think beyond what’s on the plate and pursue the bigger goal of the series. “I think at the end of the day we have very little time in our lives, and the more help we can get, the more successful we can be at home, the better,” she said. “We all want to be successful parents and loved ones, so to make entertaining fast and easy — that was the goal.”
Thanksgiving is one of the first holidays that Giada will explore on Holiday Handbook, and just in time for the premiere, Giada’s giving fans a behind-the-scenes look at what turkey day looks like at her house. Read on below for insider details about her family’s celebrations, and find out how she repurposes the inevitable leftovers from the feast.
What does Thanksgiving look like at your house? Who hosts the holiday every year?
Giada De Laurentiis: It’s at my Aunt Raffy’s house just about every year. It’ll be a bit smaller this year, about 12 people, because some people are traveling, but I always look forward to it. I haven’t seen my aunt since filming Giada in Italy in Positano, so it’ll be super-exciting to see her!
by Regan Burns in Food Network Chef, Shows, October 26th, 2015
Why should adults have all the fun? Thanks to the new show Chopped Junior, kids now also have the opportunity to get their hands on some infamous mystery baskets. And we were happy to see that the ingredients are just as tricky as those in the grownups’ baskets: items like cotton candy cookies, pepperoni pizza and candied sardines!
Get the Recipe
by Maria Russo in Shows, October 25th, 2015
Those of you familiar with Food Network Star Season 8 winner Justin Warner know that the self-taught cook and popular Brooklyn restaurant owner has some seriously creative ideas when it comes to food. In Season 2 of his Food Network Web series Foodie Call, Justin meets with industry pros to chat about their hot-topic specialty foods, and then wows each of them by coming up with entirely new ways to use the ingredient in a dish. Just wait until you see which classic American pork product he’s tackling for the first episode of the new season. (No, it’s not bacon!).
It’s no secret that Cutthroat Kitchen loves a solid swap-out; from inferior ingredients taking the place of quality pantry picks to professional-grade utensils being traded for oddball replacements, chefs have been forced to work and cook with all manner of second-rate products. And on tonight’s brand-new episode of Cutthroat Kitchen, host Alton Brown proved his eviliciousness once again when he auctioned off a sabotage that forced one chef to do all of the mixing and cooking needed for stuffed shells in what else but seashells.
Before competitors could start bidding, though, the Cutthroat culinary crew had to make sure that such a feat was even possible; after all, it’s not every day that you boil noodles in a shell, right? In the latest installment of Testing the Sabotages, food stylist Abel Gonzalez attempted the sabotage, with surprising results. “I’m going to go [with] low heat,” Abel said as he gingerly placed a water-filled conch shell atop the stove. “I’m worried about them cracking.” As he began making his tomato-garlic sauce in a smaller shell, he noted the sound of cracking shells, but that didn’t stop him from proceeding. “They’re holding up,” he said. After a bit of careful mixing and a light-handed assembly, Abel baked the filled pasta shells inside the sauce shell, and what resulted was just what he was looking for. “It smells great. The cheese is oozing. Mmm. Pretty tasty,” he said after just one bite.