What to Watch: It’s Turkey Time on Food Network

by in Holidays, Shows, November 5th, 2015

Guy Fieri ThanksgivingWith plenty of time left to prepare for your holiday festivities, you can watch your favorite Food Network chefs reveal their best ideas during all-new Thanksgiving-themed episodes. Get ready for a brand-new spread of indulgent recipes, timesaving tips and creative hacks to make this year’s feast easier and more delicious than ever.

The Kitchen, The Pioneer Woman, Valerie’s Home Cooking, Brunch at Bobby’s and Southern at Heart are all proving that Thanksgiving can be reinvented every year with new recipes. Guy Fieri is doing double duty with two new turkey-themed episodes of Guy’s Big Bite, while Bobby Flay joins Ina Garten for A Barefoot Thanksgiving in the barn with a dazzling spread and foolproof strategies for the busy day.

If you’re in the competitive spirit, Guy’s Grocery Games, Cutthroat Kitchen, Beat Bobby Flay and Chopped Junior all have a turkey-day twist. Looking to indulge outside the house? Top 5 has the season’s best Thanksgiving comfort food, and a special episode of Guilty Pleasures will have chefs and stars spilling their favorite holiday eats. Head to Thanksgiving Central for all the details, and don’t forget to watch the Food Network Kitchen turkey roast, live on FoodNetwork.com/Thanksgiving starting at 10a|9c.

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Ree Sets the Table for a Cowboy-Friendly Feast on The Pioneer Woman’s Ultimate Thanksgiving

by in Shows, November 5th, 2015

Ree Drummond on The Pioneer WomanWhether it’s a steak-and-potato dinner or a hearty pasta buffet, Ree Drummond is known for offering up a bounty of hearty plates to her brood of kids and ranch hands on The Pioneer Woman. So you can imagine the feasts she puts forth come the holiday season. Just last year she hosted the first-ever Cowboy Christmas, and next week she’ll welcome fans to the ranch once again for a look at how she does turkey day on The Pioneer Woman’s Ultimate Thanksgiving.

Airing Monday, Nov. 16 at 8|7c, Ree’s brand-new special will not just showcase family-friendly recipes ideal for a seasonal centerpiece, but it will also introduce The Pioneer Woman’s tricks for making classic dishes ahead of time — without sacrificing flavor. Her secret? Starting preparations three days prior to turkey day, counting down and checking off all of the tried-and-true elements of a down-home feast. To guarantee a stress-free Thanksgiving, she gets a head start on preparing the bird — her Maple Whiskey Turkey — and then preps the dessert, a party-perfect Gingerbread Cheesecake with Salted Caramel Sauce, so that come turkey day, she’ll only have to complete some last-minute quick fixes before savoring the holiday meal with her family.

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“Richard Actually Got All of My Best Sabotages” — Alton’s After-Show

by in Shows, November 5th, 2015

The second-ever Superstar Sabotage tournament kicked off in the Cutthroat Kitchen arena last night, and in true evilicious fashion, host Alton Brown held nothing back in the way of diabolical challenges for the first lot of A-list chefs to do battle. Richard Blais, normally a judge on Guy’s Grocery Games, was one of the chefs competing for Cutthroat glory last night — and indeed he achieved it, but not without perhaps more than his share of sabotages. “Richard actually got all of my best sabotages,” Alton told Simon Majumdar, who joined the host and Richard on the After-Show for a look back at Richard’s road to victory.

Simon, always game to attempt the sabotages himself, walked on set in full body armor so he could begin to understand just what Richard endured in the first round’s English-breakfast test. “It gets hot in there,” Richard told Simon, who also saw firsthand the limited ingredients available to Richard when he was saddled with yet another English-breakfast sabotage: a mandate to use only the items set up on an English breakfast table. “Very rarely does someone in the first round with two sabotages survive,” said Alton to Richard, who agreed that it came down to “absolutely survival.”

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One-on-One with the Heat 1 Winner of Cutthroat Kitchen: Superstar Sabotage

by in Shows, November 4th, 2015

Cutthroat Kitchen: Superstar SabotageFrom grandmas and firefighters to even the roster of judges he keeps on hand, Alton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, have agreed to subject themselves to Alton’s eviliciousness. While most will ultimately fall in their quest for Cutthroat glory, a few will shine — one in each of the four preliminary rounds and one of them again in the tournament finale. Check back to FN Dish after each episode to hear from the latest round’s winner in an exclusive interview. If you haven’t watched tonight’s new episode, read no further, because we’re about to break down the ins and out of the battle.

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3 of a Kind: Crazy Queso

by in Restaurants, November 4th, 2015

Django Western Taco

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Queso fundido, a traditional melted-cheese dip that hails from Mexico, has long since taken root in the Southwest’s Tex-Mex culinary culture. Now eateries around the country are going beyond basic and dishing up the molten appetizer spiked with everything from pickles to booze. Read more

There’s Such a Things As a Wheel of Fortune Cookbook

by in View All Posts, November 4th, 2015

There's Now a Wheel of Fortune CookbookBy Lauren Haslett

After reading that headline, you may be wondering, “Why?!” (I wrote it, and I’m still wondering that.) What does Wheel of Fortune have to do with food?

It might seem like an odd idea, but this collectible cookbook is full of fun recipes with quirky, playful titles and classic, comforting flavors — like the Vanna Banana Pudding, Wheely Good Mac & Cheese and the Stacked Spin-tacular Party Cake. And the names don’t just sound cute; the banana pudding recipe is actually a family favorite straight from Vanna White herself, and it’s only one of many that she contributed to the book. Are you interested yet?

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Chopped Junior-Inspired Lunchboxes: Ham and Cheese Roll-Ups with Wasabi-Peach Sauce

by in Recipes, Shows, November 4th, 2015

Ham and Cheese Roll-Ups with Wasabi-Peach saucePretty much all kids love dip. If a food can be dunked into a sauce — ketchup, honey mustard, hummus or ranch dressing – then they’re game! That’s why we were so happy to see one of the contestants on this week’s episode of Chopped Junior elevate the world of dipping condiments with two of the mystery basket ingredients: wasabi and peaches.

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Do You Need a Recipe for Avocado Toast? Not According to the Internet

by in News, November 4th, 2015

Avocado-Toast Breakfast SaladAvocado, bread, seasonings — done. Those three ingredients are all it takes to make a basic slice of avocado toast. And when it comes to the directions to prep the toast, they’re not much more complicated: slice, smash, sprinkle. But when Nigella Lawson debuted such a how-to on Simply Nigella, her series that recently premiered in Great Britain, it seems that the Internet was not too pleased with her simple step-by-step, as fans took to Twitter to share their frustration over the apparently too-basic dish. Check out Mashable to see what some are saying about the now-infamous non-recipe.

And if you, like Nigella, love avocado toast (who doesn’t, really?) and want to dress it up, check out Food Network Kitchen’s next-level how-to for Avocado-Toast Breakfast Salad. While this is indeed an easy recipe, it goes beyond the slice-smash-sprinkle-serve staple we’ve all had before. Here the toast is topped with a light but satisfying arugula-feta salad featuring toasted sliced almonds for welcome texture.

Go Behind the Scenes: What Hangs on the Walls at Food Network?

by in Behind the Scenes, November 4th, 2015

Go Behind the Scenes: What Hangs on the Walls at Food Network?In our 22 years of producing and airing cooking and food television shows, we’ve amassed quite a collection of props in our vast prop room, everything from fine china to vintage utensils (there’s even a ukulele). We recently decided to dust off some of our more interesting pieces and hand them over to artist Deniz Asutay, who masterfully converted them into large-scale collages. She created 16 in all, and now our office walls are adorned with eye-catching pieces that help tell our story in a way that’s every bit as visually appealing as the food the props helped make beautiful these past two decades.

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How to Make an Apple-Pumpkin-Pecan Pie — Holiday Baking Championship [INFOGRAPHIC]

by in Shows, November 3rd, 2015

Pie Infographic
Learn how to make the Apple-Pumpkin-Pecan Pie here with step-by-step instructions.