by Marisa McClellan in Recipes, November 6th, 2014
by Allison Milam in Holidays, Recipes, November 6th, 2014
Let’s talk lunch. There is no better time to think about packing a few weekday lunches than over the weekend. If you wait until Monday, the battle is already lost. But if you devote even just half an hour on Saturday or Sunday to prep some lettuce and a couple of interesting toppings, the entire week is just better.
It means that instead of snacking aimlessly throughout the day or spending way too much money on a takeout meal, you have a solid lunch to look forward to.
by Sally Wadyka, November 6th, 2014
From the stuffing to the mashed potatoes, there are certain sides you just can’t do without on Thanksgiving. Now, more than ever, once-unloved Brussels sprouts have eclipsed a lot of other vegetables, working to balance an otherwise heavy meal. As you begin brainstorming the must-haves for your Thanksgiving menu, be sure to work these simple yet to-die-for Brussels sprouts sides into the lineup.
1. Balsamic-Roasted Brussels Sprouts — Ina Garten’s Brussels sprouts (pictured above) are perhaps the most elegant of all, layering the flavor of salty diced pancetta with fruity, tart balsamic vinegar.
2. Roasted Brussels Sprouts — Food Network Magazine’s back-to-basics recipe may simply involve roasting, but the smart addition of red pepper flakes, white wine vinegar and honey leave every caramelized sprout layered with flavor.
3. Brussels Sprouts Gratin — This cheesy veggie side takes only five ingredients, including a topping of Gruyère cheese that instills a creamy nuttiness in every bite.
by Lawrence Bonk, November 6th, 2014
Writing a New York Times Best Seller is no easy task. Neither is keeping a New York City restaurant packed and popular for a decade and a half. But Gabrielle Hamilton has managed to do both. Her 2011 memoir, Blood, Bones & Butter, proved that sh...
by Joseph Erdos in Shows, November 6th, 2014
When was the last time you ate a hot dog? Did you think, while chomping down on said meat product, that it could use a little bit of lemon or strawberry? Of course you didn’t! That’d be crazy. However, that’s just what one manufacturer has begun adding to their dogs in Japan.
These fruit-flavored hot dogs are not gummies or candy or anything of the sort. They are actual processed pork links mixed with strawberry, lemon and other flavors. Reporters who have braved these dogs have said they have a “slightly milky” taste in addition to an overpowering sweetness. Yikes.
by Maria Russo in Recipes, Shows, November 6th, 2014
What do you reach for when you’re watching your favorite sports team? Most likely it’s a salty snack: nuts, pretzels, cheese sticks or nachos. These types of foods and game day go hand in hand. In the next episode of Hungry Games, this Monday, Richard Blais uncovers what makes bar food so irresistible and why we eat more or less of it depending on the outcome of the game. He also delves into the history of America’s most-iconic bar foods, like Buffalo wings and sliders. Plus, Chef Dale Talde joins Richard in the kitchen to whip up the hottest wings on record. Expect to be blown away, literally!
Before the episode, we want to know what’s your favorite bar food, whether you eat the bar’s freebies and more. Vote in our polls, and also find out what fellow fans are thinking.
Vote in the Bar Food Polls
by Maria Russo in Shows, November 5th, 2014
In true tournament fashion, the final moments were some of the most anticipated in Cutthroat Kitchen‘s first-ever installment of Superstar Sabotage. Over the course of four weeks, 16 of your favorite A-list culinary masters took their places in the Cutthroat arena for no-holds-barred competition, subjecting themselves to sabotage upon sabotage all in the name of charity. But last night, the final four rivals — Chefs Aarti Sequeira, Eric Greenspan, Fabio Viviani and Marcel Vigneron — went to battle in the last heat, and as fans might have expected, host Alton Brown saved some of his shock-and-awe flashes until the very end. Read on below to hear from Alton as he looks back at a most-memorable finale.
For the first time ever, you doubled chefs’ bank accounts and gifted them a total of $50,000 to spend during the finale. Is that allowance a blessing or a curse, and do you think that allowance changed the course of play?
Alton Brown: It’s only a blessing or a curse if you’re on the receiving end of it at the end of the day. For whatever charity gets the money, then it can be a huge blessing. But really, in the kitchen environment, it’s kind of play money in a way. It almost doesn’t matter. It could be millions and it wouldn’t matter.
by Amy Reiter in News, November 5th, 2014
Not just a competition, Cutthroat Kitchen is a game, and to win, chefs must be able to not only outcook their contestants but also outthink them, both during auction and in the midst of their food prep. During tonight’s finale heat of Superstar Sabotage, Chef Marcel Vigneron proved just how useful it is to be a savvy contestant — one that can anticipate the judging process and use it to his advantage.
In Round 1′s meatball challenge, Marcel was forced to make the star of his dish with either canned soup or canned ham, and he opted for the ham, a seemingly doozy of an ingredient but perhaps ultimately his saving grace. “It freaking tastes good,” host Alton Brown revealed on his After-Show. “It’s salty, so it’s got those spices.” Judge Simon Majumdar agreed, explaining that while the salt of such a canned product has the potential to be overwhelming, Marcel used the “competition smarts” to use that flavor to his benefit. “He knew that I was only going to take a taste, mix it with the other things on the plate and then make my decision based on that,” Simon said. “It’s not like I was going to chow down on the whole big meatball.”
by Maria Russo in Food Network Chef, Shows, November 5th, 2014
It’s pretty easy to make a scoop of ice cream on a waffle cone disappear. (Slurp!) But to make it disappear before you eat it? Well, that takes a little more effort. Baskin-Robbins is apparently up for the challenge.
Just in time for Veterans Day, the ice cream specialty chain is introducing camouflage ice cream as the November flavor of the month, as well as a matching camouflage waffle cone and bowl and a layered sundae.
by Jamie Lisanti, November 5th, 2014
You likely saw him compete on Iron Chef America, perhaps made his recipe for his best-ever breakfast dish and surely watched him judge the finale battle on Rachael vs. Guy: Kids Cook-Off. And now, beginning tonight, you can catch Curtis Stone on the all-new series Kitchen Inferno (airing tonight at 10|9c) as he oversees fiery battles between chefs in the ultimate game of risk and reward. Just in time for Kitchen Inferno’s series premiere, Curtis stopped by Food Network’s Facebook page to chat with his fans, answer their questions about the show and reveal little-know tidbits about himself. Read on below to see highlights from the chat and learn 10 facts about the Kitchen Inferno host, including his least-favorite food, his most-craved holiday treat and the go-to ingredients he keeps in the refrigerator.
1. Curtis’ top pick for supper? “It would be something that reminds me of my childhood, like roast pork with cracklings,” he says. “I still make it a lot at home.”
2. His least-favorite food is licorice.
3. Curtis owns a tasting-menu-based restaurant in California. “My favorite food trend is the trend of tasting menus because I think it’s a beautiful way to eat. You put yourself in the hands of the chefs and their ability to cook for you,” he explains.
The air is brisk, the leaves are changing and football season is in full swing. With college and professional games on TV almost every night of the week, why not bring the spirit of tipsy tailgates into your kitchen? This recipe for Bacon-Crusted Beer Mac and Cheese combines the irresistible ooey-gooeyness of cheese with a two football favorites — beer and bacon — for a hearty, winning combination. Throw in a generous glug of your favorite brew into classic bechamel to add an extra layer of flavor. Combine the cheesy concoction with elbow pasta, then top with a salty combo of bacon, Parmesan and panko bread crumbs for a smoky, crunchy finish. The finished dish will certainly score a touchdown with your friends and family, any day of the week.