by Maria Russo in Shows, December 27th, 2015
by Maria Russo in Community, December 27th, 2015
Surviving Cutthroat Kitchen is tricky enough for a chef who’s trying to manage his or her own lot of eviliciousness, but when a particularly diabolical challenge requires two chefs to work together in the hopes of surviving, the feelings of doom in the arena only increase. Such a scene unfolded during tonight’s all-new episode, and during the After-Show later on, host Alton Brown revealed what he deemed a challenge diabolical enough for the ages. “This is probably [among the] top 10 sabotages of all time,” he told Simon Majumdar, the judge of the day, while revealing a pair of wraparound bars that forced chefs Betty and Michael to work in tandem while making tandoori chicken.
“As you dose out the pain of sending people home, I figured that it would be good for you to kind of get an idea of what this felt like,” Alton explained to Simon as the guys attempted to settle into this oddball contraption. Though they didn’t have to attempt tandoori chicken on the After-Show, Alton and Simon indeed tried their (tied) hands at potato pancake prep work. After a few initial fumbles, the host and judge found their rhythm, and Simon couldn’t help but wonder about the chefs who had to endure this sabotage. “We’re grating, so that’s easy peasy, lemon squeezy,” he said. “But what were they doing?” Alton explained that the competitors had a few more tasks at hand, like “trying to cut chicken and make all their seasonings and mix up everything that they needed.” As for the host, he could only somewhat describe how such an experience felt as he endured it. “It’s kind of like you’re being a puppet and not being a puppet,” Alton said.
by Samantha Lande in Restaurants, December 26th, 2015
Prep it, fill it and forget it — that’s the name of the game when it comes to the slow cooker, which allows for easy, hearty meals without constant attention. This week’s Most Popular Pin of the Week is one such slow-cooker standby, as it lets the machine do the work of turning macaroni, milk and rich cheddar cheese into a gooey, oh-so-creamy classic that will feed the whole family.
For more fill-you-up recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Slow-Cooker Macaroni and Cheese
by Foodlets in Holidays, Recipes, December 25th, 2015
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
The presents have been opened and the holiday dinner digested. But how do you keep guests sated in the days after the big event? We chatted with a handful of chefs to get the scoop on their best crowd-pleasing brunch dishes to end the holidays on a delicious note. Read more
by Ricky Smith in Shows, December 25th, 2015
If a glistening ham is gracing your holiday table today, chances are you’ll have a bit of that smoky, juicy meat left over at the end of the meal. Don’t let that beautiful ham go to waste! These easy ideas won’t keep you in the kitchen for long. In only a few minutes, you’ll transform what was once a holiday dinner into kid-friendly fare — pizza, breakfast cups, mini sandwiches and more.
Macaroni and Cheese
Giada De Laurentiis has included diced ham and three different cheeses for a surprisingly simple dish … with more than 700 5-star reviews.
by Allison Milam in Community, Holidays, December 23rd, 2015
This weekend, while you’re finishing off your holiday leftovers and deciding how many cookies is too many cookies, don’t miss four exciting premieres, including lots of Guy Fieri and a brand-new series. On Sunday morning, Guy is cooking up Mexican-inspired food with Chef Luigi Agostini, including Mexican Chile Pork Chops and Chayote Slaw with Cumin and Lime. And on Sunday night, catch the finale of Guy’s Grocery Games’ Tournament of Champions, when one of the chefs will become the biggest prizewinner in Grocery Games history. After that, it’s the premiere of the all-new series Cupcake Wars Kids with four junior bakers competing to create the best Scooby Doo-themed display and win $5,000. Then, Alton Brown auctions off tiny tools stuck in potato people on a new Cutthroat Kitchen.
by Leah Brickley in Recipes, Shows, December 23rd, 2015
No matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. A couple of weeks back, we came your way in search of the greatest creations made in your very own kitchen. When we called out the theme on Instagram, you put your baking skills to the test by whipping up your go-to recipe, snapping a photo and tagging us for your chance to be featured on FN Dish!
Year after year, the holiday season is the time for home-baked cookies galore, whether they’re iced cut-outs, sandwich cookies or morsels that are fruity, spiced, chocolatey or minty — seriously, you name it. Typically, we get our Instagram picks from our hashtag, #FoodNetworkFaves, but this time around we borrowed from #bakeitforward, which was jam-packed with incredible holiday cookie creations. With each photo that’s shared and tagged with #bakeitforward, Food Network will donate $1 to No Kid Hungry — and $1 provides a whopping 10 meals to those in need.
We are pleased to introduce our winning bakers and their festive cookies!
by Amy Reiter in News, December 22nd, 2015
The young contestants on this week’s episode of Chopped Junior were faced with some pretty tough ingredients in their mystery baskets, like barbecued-flavored larvae in the appetizer course. They also faced off with broccoli rabe (aka rapini), which is similar to broccoli, though it’s thinner, with smaller crowns and longer stalks. It can also be bitter and should be blanched first to help mellow its flavor.
by Samantha Seneviratne in Recipes, December 22nd, 2015
It has been a few months since we passed along the news that savory yogurts were set to be the next big thing. Now it looks as if they’re hitting the mainstream and mixing things up in the grocery store dairy aisles.
U.S. Greek yogurt giant Chobani has just announced that, in January, it will release new flavors for its Flip line of yogurts — individual yogurt portions with separate ingredients you flip in to use as a topping or a mix-in — that are sweet and spicy, in hopes that American yogurt eaters will flip for savory flavors.
by Michelle Baricevic in Shows, December 22nd, 2015
Light and airy meringue is the stuff of dreams. Made of just egg whites and sugar, it magically transforms into something that’s so much more than the sum of its parts.
French meringue is the simplest to make. The egg whites are simply whipped while sugar is gradually added. This meringue needs to be baked. Swiss meringue starts with sugar and egg whites gently heated in a double boiler until the sugar is completely dissolved. It’s then whipped into a dense, silky cloud. Swiss meringue is the base of for my favorite kind of buttercream frosting.
Weekends were made for ignoring the clock and sleeping in late. Weekends were also made for heading to a local eatery and enjoying a little ritual called brunch. Later than breakfast but earlier than lunch, brunch is the best time to indulge in everything from syrupy pancakes to peppery hash browns. Plus, drinking boozy beverages at noon is totally acceptable. This past week on Top 5 Restaurants, hosts Geoffrey Zakarian and Sunny Anderson gave viewers a fork-grabbing look at the best brunch dishes in the country.
Find out which dishes made the list and vote on your favorite.