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Tonight after the Family Affair episode of Chopped, judges Geoffrey Zakarian, Marc Murphy and Maneet Chauhan go into the kitchen to try out the appetizer basket in a new episode of Chopped After Hours. With just 20 minutes they have to cook with a pork roll, pizza dough, baby eggplant and Chinese spaghetti sauce. “Whatever that is,” says Ted Allen about the jarred ingredient, which Marc promptly dares him to swig. But Ted refuses; instead he asks the judges, “Why don’t you guys do your best to mask this flavor?” But the dares don’t stop there, as we’ll see in the episode.
For many, the new year brings with it a time of change and opportunity, and as the cast of The Kitchen looks ahead to 2016, they’re getting set to switch up their popular cocktail segment. Instead of “It’s Five O’Clock Somewhere,” the wonderfully boozy close to the show will be renamed. What, exactly? That’s where you come in. Yes, you, fans.
The Kitchen is looking for the best fan suggestions for the new name of the cocktail segment. If you have an idea or two, please share it in the comments below. It may end up being chosen and revealed on-air! Be sure to tune in to the episode on Saturday, Feb. 6, when the all-new name will be announced.
Meet Your New Party Planner: Giada De Laurentiis to Help You Throw Your Best Events Ever on Giada Entertainsby Maria Russo in Shows, December 15th, 2015
If the mere thought of opening up your home to guests and hosting a party sends chills down your spine, you’re not alone. But it doesn’t have to be all work and no play for you as the host. On her all-new series Giada Entertains, Giada De Laurentiis is out to prove that throwing a party can be downright easy — and also enjoyable for both you and your guests. All you need are a few good-to-know strategies and tried-and-true recipes, which Giada is set to share.
Premiering Sunday, Jan. 3, 2016, at 11a|10c, Giada Entertains proves that the season of celebration doesn’t have to end with the holidays. No matter if you’re inviting the gals over for a casual night in or you’re gathering fellow football fans for a tailgate of epic proportions, Giada has the tricks to help you execute the party with ease. In each episode she’ll dish out crowd-pleasing eats and drinks, as well as offer her secrets for setting up and maintaining the best vibe for the event you’re hosting. With her simple how-tos in your back pocket, you’ll not only feel comfortable entertaining but also look forward to it.
The Ultimate Sugar Rush: Best Desserts in America, Courtesy of Top 5 Restaurants – Vote for Your Favoriteby Michelle Baricevic in Shows, December 15th, 2015
There’s just something about dessert that makes life so much more meaningful. The genius minds behind Food Network’s Top 5 Restaurants agree. This past week, hosts Sunny Anderson and Geoffrey Zakarian revealed the best places to visit when you’re in need of something sweet.
“You got to learn to twist the core.” That was Alton Brown‘s advice to a less-than-enthused Simon Majumdar as he took his turn — literally — around what Alton called “the human rotisserie.” This downright diabolical sabotage made its return to tonight’s all-new Cutthroat Kitchen episode for the gyro challenge, and in true After-Show fashion, Alton forced the judge of the day, this time Simon, to get a hands-on feel for the demands of eviliciousness.
“I’m getting a little cramp here,” Simon admitted as he strained from side to side and attempted to reach the prep and cook stations while the rotating spit was in motion. It didn’t take long, however, for Simon to realize that perhaps the most-efficient way to cook his dish — a crab cake instead of the challenge gyro — was to simply carry the pan as he turned. He managed to fry the crab cake and watch over it, instead of risking burning it in what was a screaming-hot skillet. “I suggested that she do this as well,” Alton told Simon of Chef Melanie, who was saddled with this sabotage during the competition. “But she didn’t. She wanted to keep the pan on the heat the whole time.”
Unlike Thanksgiving, when it’s all but assumed that a glistening turkey will be headlining your feast, the December holidays leave room for interpretation when it comes to the star of your table. Turkey makes repeat appearances, but we also see impressive beef rib roasts, grilled lamb, seafood and, of course, classic ham. Though many hams are sold precooked and require little more than reheating in the oven, a simple glaze can boost the flavor, as can complementary side dishes and the way you plate the meat. That’s where this morning’s all-new episode of The Kitchen comes in. Geoffrey Zakarian and Jeff Mauro shared creative twists on the traditional slice-and-serve ham. See what they did to dress up this seasonal staple with their recipes below.
Instead of opting for just a bit of mustard to accompany his ham, GZ offers a duo of sides to add next-level taste and texture to the dish. Similar to the traditional glaze that gets slicked across the ham, Geoffrey’s Fig Chutney boasts subtle sweetness, which he balances with the heat of a pinch of cayenne pepper and the richness of fresh red wine. To round out the meal, his Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette is an easy, no-cook salad that comes together in mere minutes. If you’ve never before served collard greens raw, Geoffrey notes in his recipe, “The acid [in the vinaigrette] will break down the leaves a bit and tenderize them.”
It’s the season of celebrations, so this weekend all your favorite chefs have celebratory meals planned to inspire your get-togethers. First, Ree Drummond is cooking a stick-to-your-ribs anniversary meal for her husband Ladd and their family, complete with prime rib, hasselback potatoes and country bread with honey butter. After that, Emeril Lagasse is stopping by The Kitchen to demonstrate how to make a perfect rack of lamb for the holidays. What’s more, the co-hosts are sharing tips on how to dress up a store-bought gingerbread house. And on a new Valerie’s Home Cooking, Valerie Bertinelli is preparing a 5-star Italian dinner for French chef Ludo Lefebvre and his wife, including panzanella and branzino.
Each week on Restaurant: Impossible, Robert Irvine and his team offer much-needed business support to restaurateurs who are barely managing to keep their eateries afloat. But come the holiday season, Robert’s penchant for giving back is even stronger; the last several years, he’s celebrated the season with extra-special missions on Holiday: Impossible. This year is no exception, and in what he called “our biggest project to date,” he and his team traveled to Jackson Hole, Wyo., to help the children and staff of City Kids Wilderness Project.
Founded by Randy Luskey 19 years ago, City Kids may appear to be a traditional summer camp from the looks of it, but its effects on the youth it welcomes are anything but ordinary. The kids who attend City Kids, all in grades six through 12, come from underprivileged communities in Washington, D.C., and without City Kids, they likely wouldn’t have the opportunity to enjoy nature and experience the outdoors in such a supportive, welcoming community. “You get to meet all kinds of new people, test your limits and try new things that most people never do,” one camper told Robert.
Tonight the ladies of Chopped, or the “Charlie’s Angels of Chopped,” as Alex Guarnaschelli put it, judged a special mother-in-law and daughter-in-law episode of the show. And on After Hours the ladies are busting into the kitchen to take on one of the baskets from the episode. Judges Amanda Freitag, Maneet Chauhan and Alex take on cooking with lasagna, onion blossom chips, arugula and a wine purse. “This was one of the more catastrophic appetizer baskets that we’ve seen,” says Alex as the ladies chat about the basket’s difficulties. But there’s no doubt the three will succeed, despite it being a 20-minute appetizer round.