by Maria Russo in Recipes, Shows, August 1st, 2015
by Maria Russo in Community, Shows, July 31st, 2015
Leave it to an Iron Chef not only to find a way to prepare a traditionally involved dish simply and quickly, but also to guarantee flavorful, classic results with his made-over method. On this morning’s all-new seafood-focused episode of The Kitchen, Geoffrey Zakarian took on the beloved Spanish dish of paella, known for its crimson-hued, saffron-scented rice, shellfish and meat — and its lengthy prep time. But instead of presenting a tried-and-true intricate recipe, he transformed the dish into something that’s easy enough to make in a Dutch oven, no special paella pan required.
In his recipe for Quick Paella with Chorizo, Shrimp and Chicken, GZ celebrates all of the tastes and textures you know and love, but he brings them to life in a can-do way. His secret is layering the ingredients: first building a flavor base of chorizo, garlic and onions, then adding the saffron for warmth and color, and finally bringing in the rice. After working in the moisture — white wine and chicken broth — he recommends leaving the dish alone to cook for about 20 minutes. This will allow the rice to absorb the liquid and become nearly tender. A seafood duo of shrimp and mussels, plus a generous addition of peas, brightens up the dish, and perhaps most importantly, promises authentic flavor just like that of classic paellas.
by Christie Bok in Shows, July 31st, 2015
From wow-worthy giveaways like the Easter basket to their segments that answer questions, provide money-saving tips and inspire your next meal, The Kitchen co-hosts keep fans who are watching at home at the forefront of the show, with recipes, tips and how-tos that’ll help you conquer your own kitchen with ease. As the show gears up for its next round of tapings, the crew needs your help in answering two questions. Check out the questions below, then leave your answers in the comments section. Your responses may influence what’s shown on-air.
Question 1: The kids are going back to school soon, so it’s time to get prepped with fun after-school snacks. Do you need help getting creative with these treats?
Question 2: Craving a new twist on Mexican food for your family? Marcela can make that happen — just tell us what you want to see her whip up!
by Joseph Erdos in Shows, July 30th, 2015
If you’ve been cooking up all your favorite summer recipes and are looking for new dishes to put in the mix, Food Network has your answer. This weekend, tune in and get all-new summer recipes, starting with The Kitchen on Saturday morning. Focusing on summer seafood, Geoffrey Zakarian shares his crowd-pleasing recipe for paella and the cast members share their guide to grilling fish. On Sunday morning, join Giada De Laurentiis for her poolside picnic featuring a grilled chicken panini with broccoli pesto and extra-chocolatey brownies. Next, find out what Daphne Brogdon makes when she’s cooking breakfast for dinner, like her Fried Eggs with Spanish Pantry Sauce.
Kick off your Sunday night with an all-new episode of Triple G where some of the nation’s best young chefs take on Flavortown Market. Then, watch as Food Network Star finalists prove to the judges that they can host their own live TV segment, which is a critical skill they must have to advance themselves to the finale. Finally, end your competition-filled night with some of Alton’s evilicious challenges on Cutthroat Kitchen. Tune in to see which chef has what it takes to survive the sabotages.
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.
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