by Lauren Miyashiro in Food Network Magazine, Shows, December 3rd, 2014
by Joseph Erdos in Shows, December 2nd, 2014
If you could dine at any restaurant in the States, where would you go? Forget the hyped-up neighborhood spots you’ve been wanting to check out. Think about the places you would cross the country for if you had the opportunity.
Start working on your culinary bucket list and tune in to Top 10 Restaurants with Food Network Magazine on Sunday, Dec. 21 at 9|8c to compare notes. Bobby Flay is host of the Food Network special and will reveal America’s must-try meals, coast to coast. In this drool-inducing countdown, the Iron Chef and restaurateur works his way from a small-town dive to a spot on the coast where diners sit above the clouds. He’ll guide you through the specialty dishes as well as the culture behind each restaurant. From a world-renowned nine-course meal to a backyard BBQ joint run by a 79-year-old pitmaster, you’ll have a hard time prioritizing the diverse list. Whether you go to taste an innovative, new way of cooking or to feast from a menu that hasn’t changed in decades, each pick on this list is sure to be an experience you’ll never forget.
by Joseph Erdos in Shows, December 2nd, 2014
When you think of the word “meatballs,” what comes to mind? It’s probably something different for everyone: It could be spaghetti and meatballs or Swedish meatballs, a meatball grinder or meatballs made with something other than beef or pork. On tonight’s episode of Chopped
, the chefs face cooking meatballs out of their mystery baskets in every round. And the Chopped judges decided to get in on the fun, too, taking on the appetizer basket from the show on After Hours
Faced with the ingredients lamb shanks, fresh ginger, baby leeks and one outlier, creme brulee, the judges have 30 minutes to make a meatball dish, but each one takes a very different direction. “We have no choice but to grind this stuff,” says Scott about the lamb shanks, which can take a long time to cook. But he turns on a dime when it comes time to cook, deciding to braise the lamb shanks to make a ragu with vegetarian “meatballs” made out of spinach, leeks and ricotta.
by Maria Russo in Shows, December 1st, 2014
Yule logs, which the French call “buche de Noel“, are very impressive for the holidays. They’re sure to stop every family member in their tracks. But they’re not the easiest things to make, as we saw on last Sunday’s Holiday Baking Championship. The five remaining bakers tried their luck at making their own yule logs in the main challenge, but not everyone could roll with the punches. Two bakers didn’t create traditional rolled yule logs — Erin on purpose and Terra had no choice. David, however, made two yule logs, going out of his way to set a stage for his Sugar Plum Fairies, right out of The Nutcracker. But going out of his way didn’t do him any good, as the judges pointed out, ending up in his elimination. Relive this decorator and professional baker’s time on the show.
Relive David’s journey in GIFs
by Maria Russo in Shows, November 30th, 2014
While some cooks enter the kitchen with a get-it-done attitude toward mealtime, Daphne Brogdon prefers to dish up her dinners with a side of humor. This blogger and standup comedian is a mom to two children, and on her all-new series, Daphne Dishes (premiering Sunday, Jan. 4 at 12|11c), she’s revealing her how-tos for serving up creative takes on traditional meals. As Daphne opens up her home each week and shares go-to meals fans can count on, she’ll offer tips for transforming everyday staples — and even reveals how she outcooks her professional chef husband when it comes to family diner.
What can you expect on Daphne’s menus? Over the course of six episodes, she’ll dress up the tried-and-true chicken breast with a next-level filling, plus show how simple it can be to turn seemingly forgotten leftovers into brand-new pasta dinners and reinvented vegetable sides. In true Daphne fashion, she’ll share her family’s take on common events like birthday parties, low-key family suppers and game-day extravaganzas alike, all while dishing out humor.
by Caitlyn Callegari in Shows, November 28th, 2014
From chip-based cooking vessels and tools to mandatory claw hands and honey-soaked ingredients, Cutthroat Kitchen judge Jet Tila is no stranger to the most-diabolical sabotages to befall competition. But even this veteran judge could hardly believe his ears when host Alton Brown asked the crew to “bring in the compost pile” during the latest installment of his After-Show.
“Did you say ‘compost pile’?” Jet asked Alton, laughing. Sure enough, Jet had heard correctly, and indeed Alton had auctioned off a compost pile-inspired challenge that forced one chef to surrender his shopping basket and dig for all of his ingredients amongst 200 pounds of coffee grounds. “I don’t know what that is,” Jet admitted as he sifted through the pile and found — and later sniffed — a mound of mystery meat. According to Alton, it was simply “some kind of canned ham product.”
by Maria Russo in Shows, November 25th, 2014
We hope you’re in a festive mood this weekend, because the Food Network chefs are ready to celebrate. Tune in to The Pioneer Woman, Trisha’s Southern Kitchen, Giada at Home, Guy’s Big Bite and Southern at Heart for everything from a birthday party to an office party to a slumber party.
If you want to keep up the excitement, check out all-new episodes of Rewrapped, Guy’s Grocery Games, Holiday Baking Championship and Cutthroat Kitchen. There are all kinds of food shenanigans involved, ranging from fruitcake to marshmallow guns. And if you want to wind down with mouthwatering recipes, watch Farmhouse Rules for dishes like Classic Rosemary Lamb Chops, Twice-Baked Potatoes, Sauteed Garlic Broccoli Rabe and B and W Chocolate-Dipped Shortbread Cookies.
by Maria Russo in Shows, November 24th, 2014
When you consider classic eats like pizza, barbecue, breakfast and burgers, there’s surely no shortage of restaurants at which to find them; from popular chain restaurants and elegant cafes to takeout joints and hole-in-the-wall dives, these tried-and-true bites are everywhere. But how many places make the single best rendition of the dish, those one-in-a-million plates that keep you coming back again and again? Those next-level dishes are hard to come by, but in the all-new series Best. Ever. (premiering Monday, Jan. 5 at 10|9c), Food Network stars are revealing where to find them.
Over the course of four weeks, host Ted Allen and more of your favorite faces, including Alex Guarnaschelli, Anne Burrell, Marc Murphy and Aarón Sánchez, will showcase America’s top pizzas, burgers, barbecue picks and breakfast plates alike. With the utmost mouthwatering detail, they’ll share the ins and outs of these must-try specialties and reveal the hot spots at which to find them from coast to coast. Tune in every Monday night for an in-depth look at each of these four foods, and watch as the stars speak out about what makes their dish picks in Los Angeles, Portland, Ore., Chicago, Boston and more cities the best of the best.
by Joseph Erdos in Shows, November 24th, 2014
Tonight marked the first time Oklahoma City’s Mama E’s Wings & Waffles appeared on Restaurant: Impossible, but it wasn’t the business’ first time on Food Network; just a few years ago it was a bustling eatery that enjoyed a showcase on Diners, Drive-Ins and Dives. Problems began, however, when husband-and-wife owners Keith and Stephanie Patterson wanted to open a new Mama E’s outpost. Ultimately the venture proved unsuccessful, and, perhaps worst of all, the trials nearly cost them their relationship. It was up to Robert Irvine and his Restaurant: Impossible team to mend Keith and Stephanie’s damaged marriage before he could begin overhauling Mama E’s, and they had only 48 hours and $10,000 to do it all. Read on below to hear from Stephanie and find out how her restaurant is faring today.
“Over time the revenue has doubled or more,” Stephanie explains. “I love the walls with the recipes and so do the customers.”
by Maria Russo in Shows, November 23rd, 2014
Pie was the theme this past Sunday on Holiday Baking Championship. After creatively baking non-pies with ready-to-bake pie crust in their pre-heat challenge, the bakers moved on to the real challenge, making three holiday pies to wow the judges. Unfortunately not everyone’s pies came out equally as nice. Luckily Bobby let them get rid of their least successful one, a blessing in disguise for most, but not for Dante, who had to make a choice between two pies that were equally as bad. Ultimately it ended in his elimination from the competition. But this former navy man turned pastry chef has had a memorable time on the show.
Relive Dante’s journey in GIFs
For the first time in Cutthroat Kitchen history, the limits of evilicious sabotage were tested tonight as two sets of twins took their places in the no-holds-barred arena for a brother-versus-brother battle. In true diabolical fashion, the contestants proved that while siblings’ will to stick together may be strong, their desire to win is ultimately more compelling, as one by one, brothers fell until just one was standing victorious.
Host Alton Brown relived the auctioning and game play that went on in tonight’s episode as he dished with judge Antonia Lofaso during the latest installment of the After-Show. Together they reflected on the competitors’ offerings, and Alton revealed some of the most-extreme sabotages to befall the rivals, including those that required teamwork in the unlikeliest of settings. “You think that twins are connected? No,” Alton told Antonia, who agreed, after she learned of the plank-walking sabotage with which two brothers were forced to contend. “Hilarious,” she said of this challenge, which made two brothers sync up their strides in order to finish the Caribbean-dinner round on time.