From the Competition to Your Kitchen: Our 6 Favorite Filled Pastas

by , August 13th, 2015
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From the Competition to Your Kitchen: Our 6 Favorite Filled PastasSurprise, Dom’s back! Our unsuspecting final three contestants, Eddie, Jay and Arnold, were all shocked to see the scrappy Star Salvation winner return for one last battle. Dom impressed the judges with his homemade agnolotti pasta and best on-came...

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“The Bear Wants to Lead? The Bear Can Lead” — Alton’s Camp Cutthroat After-Show

by in Shows, August 12th, 2015

The chefs on Camp Cutthroat — all returning competitors — were surely expecting to endure sabotage in the great outdoors. But nothing could have prepared them for “Bob the Bear,” as host Alton Brown called the oversize, furry and downright diabolical bear that invaded the campsite in the first round. As Chef Emmanuel worked to hoist his foods into a tree, the bear showed him little mercy, trying furiously to knock the products from the chef’s grasp.

On tonight’s brand-new installment of Alton’s After-Show, judge Simon Majumdar was introduced to “Bob the Bear,” first as a ferocious creature — and then as a dance partner. That’s right: While Alton demonstrated how Chef Emmanuel had to haul his food up a tree with the help of a bucket, Simon and the bear danced a few soft, smooth swings arm in arm. As might be expected from a wild animal like this, Bob had a clear agenda for how he wanted the dance to go and yelled “I lead! I lead!” to Simon. “The bear wants to lead? The bear can lead,” Simon said simply, letting his dance partner take charge.

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Tyler Florence Is On Hand as Grill Masters Attempt to Break 30-Hour Marathon Barbecue Record

by in Events, Food Network Chef, August 12th, 2015

Tyler FlorenceSure, you may consider yourself a grill master for flipping a few burgers this summer, or even learning how to achieve those sought-after crisscross grill marks on your steak. But have you ever grilled for more than a day straight? In New York City this week, a team of two die-hard grillers took on that very mission in the hopes of not only breaking the Guinness World Record for a team marathon barbecue at The Finest Grillathon, but also setting a new one.

Hosted by Ball Park Park’s Finest, with Food Network’s own Tyler Florence on hand, the event started late last night, on Tuesday, when Susie Bulloch, from Utah, and Drew Battistelli, from Tennessee, first took to their grilling stations to kick off their marathon cookout. They set off to grill for a whopping 38 hours, in downtown Manhattan’s Gansevoort Square, which will mean that they’ve firmly surpassed the old record of 30 hours. On the menu are, of course, what else but Ball Park Park’s Finest frankfurters, along with other hearty grilled favorites. From juicy pork shoulder to tender beef, there was no shortage of classic and creative takes on beloved summertime fare.

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PHOTOS: Curtis Goes Behind the Scenes of Beach Eats USA in Instagram Takeover

by in Food Network Chef, Shows, August 12th, 2015

Curtis StoneSun, sand, surf — these are just part of the makings of a successful day at the beach. Let’s not forget about the food. On his brand-new show, Beach Eats USA, premiering today at 10:30|9:30c, Curtis Stone sets off on a coast-to-coast journey, delving into the best bites from waterside hot spots across the country. From succulent seafood selections to meaty favorites, Curtis is set to sample classic and creative fare from little-known eateries and beloved destinations near the shore.

Ahead of tonight’s series premiere, Curtis took over Food Network’s Instagram feed to share some of his favorite photos. These aren’t the usual posed beauty shots you’re likely expecting; think shrimp close-ups, wind-blown hair and even a broken toe.

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In the Kitchen with Valerie Bertinelli: A Q&A on Food, Family and Memories

by in Shows, August 12th, 2015

ValerieDid you know Valerie Bertinelli has a penchant for condiments or that she’d love to cook for the pope? The host of Valerie’s Home Cooking, Saturdays at 12|11c, recently spoke with FN Dish for a fun Q&A. Learn a little more about the cooking show host, including her dream dinner party and whom she likes to cook with, and find out her favorite tunes to listen to while cooking.

What’s the first dish you learned to make?
Valerie Bertinelli: Lasagna. I love lasagna. I must have been a tween.

What was the most-memorable meal you’ve ever had?
VB: I do always come back to my grandmother’s soup and there’s something so full of love in it. It’s a cappelletti in brodo and actually Nancy Silverton and Mario Batali’s restaurant, Mozza, they do a version of my grandmother’s soup that I could swear I was in her kitchen eating it. I was blown away when I had that soup. … It’s so simple; it’s just a perfect broth and a perfect cappelletti, and that’s all it is. I used to try and make it for my son, and I never quite perfected it. One of these days I will.

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A Pie by Any Other Name: How to Spot the Differences Between Cobblers, Crisps & More

by in Recipes, August 12th, 2015

If you’ve ever been to a holiday party, a cookout or a Thanksgiving feast, chances are you know a pie when you see one. But if you were asked to differentiate a cobbler from a crumble, crisp or brown betty, how do you think you’d fare? True, these pie sub-categories are all very similar in that they’re based on the same two ingredients: fruit and dough. But a few key details distinguish one from the other. If you have a strong preference for a crisp and crumbly topping or one made up of soft biscuits — or perhaps something that falls between the two — then these details matter a whole lot. Broaden your knowledge of classic fruit desserts (and find the one that appeals most to your palate) by following this visual guide featuring top recipes for crumbles, crisps and more.

Cobbler
This old-fashioned fruit dessert is the star of many a picnic spread and features a fruit filling (peach is popular, but nectarines and berries work just as well) baked with a crust — either a solid sheet or biscuits “cobbled” together. Usually the crust is placed over the fruit, but it can also go underneath — or, for true crust lovers, on both top and bottom. For a traditional take on this classic dessert, try the Neelys’ Peach Cobbler (pictured at top).

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One-on-One with the Chopped Grill Masters Grand Champion

by in Shows, August 11th, 2015

The Chopped Grill Masters finaleThe five-part Chopped Grill Masters tournament culminated in tonight’s epic finale. One final battle. Four finalists. One goal in mind: Earn the championship title and win $50,000 in prize money. The preliminary round finalists — Chris Hart, Stan Hays, Leslie Roark Scott and Angie Mar — were all in it to win it. But by the last round, only two of them remained for a final showdown, facing a tough dessert basket while under immense pressure to succeed. Only one could win, and the person who came out on top did so by smoking the competition, with fierce focus, attention to detail and flavor-forward dishes. Hear from the Chopped Grand Champion of the Grill Masters tournament.

Read the interview with the winner

Over the Top: 7 Extravagant Topping Ideas for Burgers & Hot Dogs

by in Recipes, August 11th, 2015

Let’s just come out and say it: Sometimes it feels good to be bad. And sometimes, chopped onions and a modestly portioned square of cheese leave a lot to be desired. Plus, a cookout is no time to be well-behaved. Next time you’re grilling, throw caution to the wind by piling your burgers and hot dogs high with these extravagant toppings. (Think cheddar + smoky bacon + crisp onion rings — all heaped on top of one patty with reckless abandon.)

The simplest way to take a burger to new heights… 
… is to top it with fries. Better yet, make them curly fries loaded with cheese. These Cheesy Fries (pictured at top) are the ultimate burger companion, but instead of serving them on the side, Food Network Kitchen piles them on top of juicy beef burgers, along with the classics, lettuce and ketchup. There’s no need to go any further than that; these crisp spuds doused in beer-cheese sauce are more than enough to sink your teeth into.

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NASA Is Actually Growing Vegetables … in Space

by in News, August 11th, 2015

NASA Is Actually Growing Vegetables…In SpaceBy Lauren Haslett

Freeze-dried ice cream may be a fun novelty for those of us stuck on Earth, but we’re pretty sure astronauts are tired of it.

Luckily for them, fresh, farm-to-table produce is becoming a real possibility. Those farms just happen to be in space.

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Chatting with Rachael Ray: What It Takes to Make a Pilot

by , August 11th, 2015
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Rachael Ray on Food Network StarDom, Eddie and Jay all completed multiple challenges during their runs on Food Network Star — some with great success and others with disappointing outcomes — but perhaps their most-important task didn't come in Food Star Kitchen. In New York Cit...

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