by Joseph Erdos in Shows, January 10th, 2017
by Lauren Piro in Recipes, View All Posts, January 10th, 2017
, competitors are expected to create transformative dishes out of the mystery basket ingredients, but, if you really think about it, much of that creativity must include some winging it. That’s exactly what Scott Conant, Marc Murphy and Geoffrey Zakarian do in this episode of After Hours, cooking terrific meals on the fly all while having a lot of fun — including a prank at Scott’s expense. Using the entree basket from the Whiskey and Wings episode, they have to cook with turkey wings; a caddy of hot sauces; carrots, celery and blue cheese; and quinoa whiskey. But first they need a celebratory shot to start things off.
“Let’s wing it,” announces Geoffrey as the guys take shots of the whiskey. “Did that put hair on your chest?” Marc asks Scott after seeing him throw back the entire shot. “Too late for that,” says Scott. “Thirty minutes to drink as much whiskey as possible and perhaps make some dishes while you’re at it,” Ted announces as the clock starts the 30-minute round.
by Amy Reiter in News, January 10th, 2017
Even though it’s “new year, new you” season, there are some things we’ll never change — like the meals we make ourselves over and over again. But if you want to freshen up the ol’ routine, you might try a new (and, dare we say, potentially better) technique for getting your favorite flavor fix. These new recipes come with clever twists that give meal prep a makeover.
Sideways Lasagna Roll-Ups (above)
This family-friendly dish (stuffed with the creamy ricotta and comforting sauce that always pleases everyone) becomes worthy of a dinner party with some small tweaks: Build the recipe in a springform pan so you can display it dramatically on a platter, and turn the roll-ups on their sides to show-off the pretty lasagna ruffles and crannies filled with cheese.
by Maria Russo in Food Network Chef, Shows, January 10th, 2017
Here’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)
by Foodlets in Family, Recipes, January 9th, 2017
“Yes, my name is actually Fanny, and no, it’s not short for anything.” That’s what Fanny Slater told us when we asked if there was anything she wanted to say to fans to introduce herself. We recently caught up with her on the set of Kitchen Sink, the brand-new series all about party-ready dishes and can-do techniques, and she told us about her style of cooking and a few of her favorite dinners and ingredients. Read on below to hear more from Fanny in a one-on-one chat and learn her secrets to becoming a “CEO.” (Spoiler: It’s not what you think.)
Many Food Network fans might know you from when you won Rachael Ray’s Great American Cookbook competition. But for newcomers, how would you describe your style of cooking? What will you bring to the party on Kitchen Sink?
Fanny Slater: I would say I’m bringing a little fun and silliness and storytelling, and the food that I love to eat from my childhood, which is really what the cookbook was based on. Just what I grew up with and how I put my own spin on it. So [I’m] definitely sort of a storytelling type of person. I love when food has a story behind it.
by Colleen Park in Recipes, January 9th, 2017
When it comes to family meals, I’m always looking for three things: wholesome ingredients, simple preparation and kid-friendly flavors. You really can’t beat the slow cooker for the second one; just throw your ingredients in, and that contraption politely cooks dinner for you all day long. These are the crowd-pleasing recipes I’ve made over and over again. Every one of them is full of fresh ingredients and kid-tested.
Slow-Cooker Pot Roast (pictured above)
This is the meal my mother-in-law makes every time we gather for a special family meal. Pot roast may be my father-in-law’s favorite, but this dish has other things going for it too: All the veggies cook right along with the meat (one pot!), and every bite is so tender that even our two-year-old can dig right in.
by Maria Russo in Food Network Chef, Shows, January 9th, 2017
When it comes to New Year’s food resolutions, it almost feels as if we are set up to struggle — especially since we start the year in the middle of a cold season when salads really don’t cut it and we connect comfort food to all things meaty, creamy and cheesy. But take heart, friends. Taking a cue from the Meatless Monday movement, which advocates cutting meat from your diet one day a week, and going one step further, we’ve got a few recipes to help rewire your cravings and change the way you think of meatless, dairy-free meals.
Vegan Quinoa Cranberry Stuffed Acorn Squash
The key to any stuffed dish is variety, and this stuffed squash recipe has that in spades. Enjoy layers of fluffy, crunchy and chewy textures — from a stuffing of quinoa, pistachios and dried cranberries — and rich flavor, from a mix of warming spices and a sweet maple syrup glaze.
by Samantha Lande in Restaurants, January 8th, 2017
It was less than a year ago that we saw Tregaye Fraser standing in Food Star Kitchen, accepting the coveted title of the next Food Network Star. Now, she’s set to showcase her Star potential on Kitchen Sink, which kicks off its new season on Sunday, Jan. 15 at 11a|10c. Each week she’ll be joined by food-loving pals, including a few familiar faces from The Kitchen. You can count on over-the-top dishes that will turn your party menu into an unforgettable feast, plus no shortage of entertainment, as Tregaye told us when we caught up with her on set. Read on below to hear from Tregaye in an exclusive interview, and get her take on what she’s bringing to the party on Kitchen Sink.
What has the journey to this moment been like for you, from winning Food Network Star in August to finally hosting The Kitchen Sink?
Tregaye Fraser: I’m so happy to finally be here. I’m so happy to finally be doing the show. It’s been a great journey, doing my guest appearances and things like that, so the experience itself is amazing. … And so now it’s show time. The moment of truth, the moment I have been waiting for. And I plan on making sure we get season after season. We’re going to have a good time on this show.
by Maria Russo in Recipes, Shows, January 7th, 2017
With cold and flu season comes the need for healing soups, teas and tonics. Chefs, in particular, know that eating the right kinds of foods can stave off those dreaded sniffles. Pros from across the country share their tried-and-true remedies for conquering colds. Read more
A tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of recipes that showcase this sweet-tangy pick, one of which transforms the traditional yogurt-granola mash-up into a fake-out dessert. Read on below to get their ideas, then click here to find the how-tos for all the recipes featured on today’s show.
No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey. Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.