What to Watch: Pool Party Bites with The Kitchen and the Season Finale of Food Network Star

by in Shows, August 14th, 2015

Food Network StarSavor the final few weekends of summer with Food Network and tune in for all-new recipes that range from party-ready favorites and comfort food to easy date-night dishes. On Saturday morning, join Ree Drummond for her Tex-Mex feast where she whips up a hearty Chicken Tortilla Casserole. Then, learn pool party tricks from the cast of The Kitchen, who are joined by actress Melissa Gilbert for her take on fried chicken and also by Food Network Star finalists. Next, Valerie Bertinelli makes an Italian meal for date night with her husband, Tom Vitale, starring Chicken Cutlets with Spicy Arugula.

On Sunday morning, Giada De Laurentiis visits an Italian eatery and joins the head chef in making Roasted Chicken Cacciatore as part of the lunchtime special. Then, Daphne Brogdon puts together an L.A.-inspired dinner menu, including her Very Berry LA Tart, for the mayor of Los Angeles and his family. On Sunday night, get ready for three hours of competition starting with Guy’s Grocery Games, where contestants must flip the ingredients of a Caesar Salad into a breakfast dish. Next, it’s the season finale of Food Network Star. Tune in to watch the finalists’ pilots and see whom Food Network President Brooke Johnson announces as the winner. End your night with Alton Brown’s fiery challenges on an all-new Cutthroat Kitchen.

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Spirits Maker Shoots Alcoholic Beverages Into Space, Because Science

by in News, August 13th, 2015

Spirit Maker Shoots Alcoholic Beverages Into Space Because ScienceIf a whiskey is aged in space, will it be mellower? It sounds a bit like a Zen koan (“the sound of one hand clapping” and all that), but in fact it is a question that may soon have an answer.

On August 16, the spirits maker Suntory will rocket six samples — five kinds of distilled spirits of different ages as well as a liquid that is 40 percent ethanol — into space in order to explore, the company says in  a news release, the “development of mellowness in alcoholic beverage through the use of a microgravity environment.”

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8 Desserts to Check Off Your Frozen-Treat Bucket List — Summer Soiree

by in Recipes, August 13th, 2015

Frozen Banana Ice Cream SandwichesBeach trips, backyard cookouts, outdoor movies and other excursions are the most-often-evoked examples of “summer bucket list” material. But these summery activities aren’t the only things you should be checking off during the warm-weather months. For a lot of us, summer is defined by the food we eat —which, oftentimes, is not food we can eat much of at any other time of year. Before summer’s end, be sure to knock these eight non-negotiable, must-eat frozen treats off your list. When it’s all said and done, will you have put your summer to good use?

8. Ice Cream Sandwiches
If a piping-hot burger off the grill is the only kind of sandwich-esque bite you’ve munched on this summer, it’s about time you savored a sweeter take. Don’t let summer pass before you assemble one like Giada De Laurentiis’ Frozen Banana Ice Cream Sandwiches, which feature cookies coated with chocolate-toffee candy bars.

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Enter to Win a Limited-Edition Camp Cutthroat T-Shirt

by in Contests, Shows, August 13th, 2015

Enter to Win a Limited-Edition Camp Cutthroat T-ShirtOn Camp Cutthroat, everything from wild animals to perhaps even “anything-that-stings,” according to Alton Brown, is set to test chefs’ outdoor survival skills — as well as their sabotage savvy, of course. For his part, Alton’s donning a themed camp counselor-esque getup, complete with a red beret, as he doles out diabolical challenges in the great wilderness. Now it’s your turn, fans, to support all things alfresco eviliciousness; enter the Camp Cutthroat T-shirt giveaway.

For a limited time only, the Food Network Store will sell themed Camp Cutthroat T-shirts, featuring the brand-new Camp logo, in addition to its usual lineup of Cutthroat Kitchen gear, including chef’s coats and cutting boards. You can purchase your own Camp Cutthroat T-shirt now, but FN Dish is giving away five of them for free. All you have to do to be entered to win one is leave a comment telling us which of the cocktails in this gallery you’d most like to try (find them all here; you must include the recipe URL to be entered to win).

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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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