Apple-Sage Cornbread-Stuffed Pork Chops — Party of Two

by in Recipes, October 2nd, 2015

Apple-Sage Cornbread-Stuffed Pork ChopsIt is officially fall! September was the month that apples started to come into season, so my question is: Did you and your other half make a date and go apple picking? I think apple picking is so romantic. Just imagine a crisp fall day with plaid shirts, boots and a big mug of hot apple cider as you walk through the orchard — not to mention all the bushels of apples you end up picking for all things apples. But even if you haven’t gone apple picking, or if there are no orchards anywhere near you, I’m sure you’re stocking up on all the apple goodness that has been overflowing in the grocery stores. I swear, my husband and I could not walk into our local grocery store without seeing rows and rows of so many different variety of apples!

When I think of cooking anything in the fall, I think of apples and sage. They’re my favorite fall flavors when it comes to savory dishes. Something about the smell when you’re cooking them together makes me love the season even more. These apple-sage cornbread-stuffed pork chops are going to be a date night favorite in your household this fall — and, best of all, this recipe makes just enough for your party of two, with no overflowing leftovers in sight. It’s a warm, hearty dish that you can make together: Work side by side in the kitchen by stuffing your own pork chop with as much filling as it will hold. It’s a fun little dish to do together, because one of you can hold the pork chop as the other stuffs it, or vice versa.

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So, You Have a Lot of Apples? Make Applesauce

by in In Season, Recipes, October 2nd, 2015

Whether you’ve spent all weekend at the orchard or you simply picked up a few bags of the skinned beauties from the grocery store, your crisper drawer is likely chock-full of apples. Once you’ve had your fill of pies, tarts and breads — and worked apples into your favorite savory recipes — it’s time to look to applesauce.

If you’ve stayed away from the from-scratch stuff over worry of a tricky assembly, fear not. It’s as simple as piling the ingredients in a pot and letting the heat work its magic. In her fuss-free recipe for Homemade Applesauce, Ina Garten opts for a mix of tart and sweet apples, plus warm spices like cinnamon and allspice to add the comforting flavors of the season. She bakes the mixture at a moderate temperature — 350 degrees F — so the apples will slowly break down and turn soft. Once they’re ready, all you have to do to turn out a smooth finished product is toss the red peel and quickly whisk the applesauce before serving.

Click the play button on the video above to watch how Ina makes this easy, healthy fall staple.

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What to Watch: Danica Patrick Tailgates on The Kitchen, and the Season Premiere of Halloween Wars

by in Shows, October 2nd, 2015

The Kitchen cast
Fall is officially here, and that means your favorite chefs have tons of fun in store for both Halloween and football season. Join the party, starting Saturday morning, with Bobby Flay’s easy autumn brunch featuring Biscuit Sticky Buns and Riesling sangria. After that, Nancy Fuller is hosting a family reunion with Farm-Style Chicken and Drop Dumplings and a Rhubarb Reunion Cocktail. Next, NASCAR driver Danica Patrick stops by on The Kitchen to reveal her favorite tailgate recipe while the co-hosts offer tips on how to plan and pack everything. Then, Valerie Bertinelli is having her family over for a day of football, food and fun, including her quick-cooking gumbo and Sicilian Love Cake.

On Sunday morning, Giada De Laurentiis prepares pound cake from her favorite bakery with limoncello zabaglione and adds Mascarpone Sorbetto with Rosemary Honey. Then, Damaris Phillips cooks Southern Sloppy Joe Sliders and Butternut Squash Slaw over the campfire while she and her husband go glamping on the lawn. Then, it’s a night of spooky competition shows. First, Guy Fieri hosts a Halloween cook-off complete with pumpkin bowling and frightening ingredients on Guy’s Grocery Games. Next, five teams kick off a season of terrifying battles on Halloween Wars as they are challenged to create a display that captures an infestation. Then, Alton Brown’s got even more sabotage planned for a special Halloween episode of Cutthroat Kitchen.

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All-Star Chefs to Endure Alton’s Evilicious Antics in Cutthroat Kitchen: Superstar Sabotage Tournament

by in Shows, October 1st, 2015

All-Star Chefs to Endure Alton's Evilicious Antics in Cutthroat Kitchen: Superstar Sabotage TournamentThere are culinary competitions, sure. And then there’s Cutthroat Kitchen, full of high-price auctioneering, ruthless peer sabotage and just-when-you-least-expect-them challenges. Beginning Wednesday, Nov. 4 at 9|8c, 16 all-star chefs will take their places in host Alton Brown‘s evilicious arena for Cutthroat Kitchen: Superstar Sabotage Tournament, a five-week tournament that will make even these culinary mavens sweat when subjected to Alton’s diabolical antics.

On the line this season is up to a whopping $75,000 in prize money for the winning chef’s charity of choice — and bragging rights, of course. For this group of fierce competitors, many of them past contest rivals and friends on- and off-screen, nothing will be off-limits as they face off in five heats — four preliminary rounds and a no-holds-barred finale — for evilicious glory.

Read on below to find out which of your favorite chefs are competing each week, and be sure to mark your calendars for a fall full of sabotage of the most-sinister sort.

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Q&A with Halloween Baking Championship Host Richard Blais

by in Shows, October 1st, 2015

Richard BlaisOn the new show Halloween Baking Championship, expect to be blown away by some of the extremely creepy creations the bakers make, but even more than that, be ready for probably the scariest panel of judges you will ever see, and a host who’s not afraid to deliver some deadly news to eliminated bakers. Judges Carla Hall, Ron Ben-Israel and Sherry Yard will be dishing out critiques, while Richard Blais will be sending home those bakers who don’t meet the spooktacular criteria of the $25,000 competition show. Before you tune in for the premiere on Monday, October 5 at 9|8c, get to know each of them a little better.

Richard has appeared on Bravo’s Top Chef and later went on to win Top Chef All-Stars. He’s a graduate of the Culinary Institute of America and operates his own company, Trail Blais, which includes restaurants from Atlanta to San Diego, including his most-recently opened, Juniper & Ivy.

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Five 5-Star Ways to Get Your Sweet Potato Fix — Fall Fest

by in Recipes, October 1st, 2015

Whiskey-Glazed Sweet PotatoesSweet potatoes are really a year-round wonder, so we don’t typically wait till fall to get our sweet potato fix. But now that comfort food season is setting in, we can’t wait to glaze, mash and roast these innately sweet beauties all season long. Load up on our top comforting sweet potato recipes, each with 5-star ratings, that you’ll swear by all season long.

Forget the marshmallows. Guy Fieri’s Whiskey-Glazed Sweet Potatoes come topped with sweet whiskey-soaked pecans. It’s all glazed in agave syrup spiced with cinnamon and nutmeg, plus a hit of cayenne and whiskey, for a sweet and spicy side dish.

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Don’t Worry — You Don’t Have to Eat This Neon Udon

by in News, October 1st, 2015

Don't Worry — You Don't Have to Eat This Neon UdonWas the world clamoring for glow-in-the-dark udon? No matter, the neon noodles have arrived.

A self-dubbed “mad scientist” and food writer from Japan who goes by the pseudonym Kurare Raku (and appears in photos wearing a fox mask) has created a buzz by tweeting out an image of fluorescent pink noodles floating in a glowing green broth.

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One-on-One with the Next Eliminated Celebrity Recruit — Worst Cooks in America

by in Shows, September 30th, 2015

Barry Williams and Jaleel WhiteThis season on Worst Cooks in America, seven celebrity recruits have signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray, but unfortunately one recruit has to be eliminated in each episode. Last week Dean Cain’s time was cut short when he wasn’t chosen for a team. This week one of the early frontrunners let the pressures of the competition affect his cooking, and it put him in the bottom two; an elimination challenge determined which of the two would exit Boot Camp. FN Dish has the exclusive exit interview with tonight’s eliminated recruit.

SPOILER ALERT: Read on to find out who went home.

Q&A with Halloween Baking Championship Judge Sherry Yard

by in Shows, September 30th, 2015

Sherry YardOn the new show Halloween Baking Championship, expect to be blown away by some of the extremely creepy creations the bakers make, but even more than that, be ready for probably the scariest panel of judges you will ever see, and a host who’s not afraid to deliver some deadly news to eliminated bakers. Judges Carla Hall, Ron Ben-Israel and Sherry Yard will be dishing out critiques, while Richard Blais will be sending home those bakers who don’t meet the spooktacular criteria of the $25,000 competition show. Before you tune in for the premiere on Monday, October 5 at 9|8c, get to know each of them a little better.

Sherry began her culinary career in New York City before moving on to jobs in London, San Francisco and Los Angeles, where she became Wolfgang Puck’s pastry chef for his worldwide operations. She has since gone on to produce television cooking shows for Puck and others. She is currently in the process of reviving Helms Bakery in Los Angeles.

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A Few Good Apples: 7 Apple Varieties and the Best Uses for Each

by in Recipes, September 30th, 2015

There’s no doubt about it: When it comes to fruit, Americans prefer apples — not just for their taste and versatility, but for their robust health benefits and year-round availability, too. A recent study found that apples account for 29 percent of the fruit consumed by U.S. kids daily. To keep up with the demand, growers have begun reviving long-gone heirloom varieties, and high-tech breeders are creating new strains for every taste — tart apples, sweet apples, apples that don’t brown after cutting. But a quick trip to the grocery store can easily turn into an ordeal when faced with the dozen or so varieties in rotation at any given time. While this is nothing compared with the tens of thousands of apple varieties available in the U.S. at one point, it’s still a lot when you consider how heavily modern agricultural practices have streamlined our choices.

As we enter prime apple season, it’s important to keep in mind that not all breeds are created equal. While some varieties were destined to star in your Thanksgiving apple pie, others are better suited for applesauce, salads or eating fresh out of hand. If you’ve been underwhelmed by previous attempts to cook or bake with apples, the problem may have nothing to do with your kitchen skills and everything to do with your choice of fruit. The following are just a sampling of the countless breeds you’ll find in markets every fall, with tips on the best uses for each variety.

Fuji
As a general rule, Fujis are too juicy for baking, but they’re great for eating fresh. Use them to add a touch of sweetness in salads and slaws — or, slice them up and use them as a sweet-crisp complement to your fall cheese board, as Rachael Ray does in her recipe for Warm Brie with Fuji Apple, Pear and Melba Toasts. However, if gently simmered on the stovetop, Fujis can make a wonderfully sweet and supple topping for fresh baked goods, as you’ll find with Food Network Kitchen’s Souffle Pancake with Apple-Pear Compote (pictured at top).

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