Ultimate Mac ‘n’ Cheese Casserole: The Best Thing to Happen to Pasta, Cheese and Bacon — Party of Two

by in Recipes, July 7th, 2015

Ultimate Mac 'n Cheese CasseroleI know, I know, it’s July and you may not want to turn on that oven. But I’m here to convince you that this ultimate mac ‘n’ cheese is THE casserole dish you need. You’re going to want to make it — no matter the heat — after you read what’s in it.

Ooey-gooey, cheesy and bacon-y pasta: It’s all here, and it will surely tempt you. Why? Because the orecchiette pasta is covered with the silkiest sauce of Gruyère and sharp white cheddar. Because crispy bacon pieces are sprinkled throughout the dish AND on the top. Need I say more? The orecchiette pasta is the perfect shape for this dish because the cheese and bacon nestle into the pasta’s earlike grooves to give you the ultimate mac ‘n’ cheese experience. And perhaps best of all, in keeping with the Party of Two theme, this recipe feeds two people, which means that you won’t end up with a heaping amount of leftovers, as is often the case with classic casseroles.

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Pack Your Bags, and Don’t Forget the Sabotages: It’s Time for Camp Cutthroat

by in Shows, July 7th, 2015

Alton BrownYou know those sleepy summer camps that encourage community, camaraderie and nighttime kumbayas by the fire? This is not that. Led by none other than the master saboteur himself, Alton Brown‘s Camp Cutthroat takes everything you know and love about classic Cutthroat Kitchen — the over-the-top challenges, demanding judges and tight time constraints — and brings it to the great outdoors for a five-part tournament that shines a (hilarious) light on the most-evilicious sides of summer camp.

Premiering Wednesday, Aug. 12 at 9|8c, Camp Cutthroat takes place not in the cozy confines of the traditional Cutthroat arena but outside in the rural woods, which means that the 12 chef contestants will have to contend not only with each other, but also Mother Nature and, of course, the themed sabotages Alton has up his camp-uniform sleeve. From unforeseen wild animals and pesky fellow campers to a murky lake on the grounds, this adventure will test the competitors in downright diabolical ways before ultimately culminating in a finale that crowns one rival the Camp Cutthroat Champion.

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Calling All Carnivores: Steaks on Top 5 Restaurants — Vote for Your Favorite

by in Shows, July 7th, 2015

20-Ounce Bone-In Rib EyeYou might consider your meat cravings satisfied, because on last night’s episode of Top 5 Restaurants, Food Network traveled from coast to coast to discover America’s best steaks. Hosts Sunny Anderson and Geoffrey Zakarian revealed these juicy, meaty and, in some cases, fatty meats to you in a countdown. Find out below which restaurants made the cut, and read about the succulent steak that topped the list.

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Plate Artist Paints Crazy-Realistic Portraits

by in News, July 6th, 2015

Plate Artist Paints Crazy-Realistic PortraitsArtist Jacqueline Poirier has dubbed herself “the crazy plate lady,” but what’s really crazy is how realistic her porcelain plate images are, meticulously depicting everything from favorite foods like burgers (with all the fixings), doughnuts, ice cream cones, juicy steaks and pizza pies to skylines, shorelines and sunsets to cute doggies to celebrities of all manner. (She has said she takes inspiration from all sorts of places and tries “not to pigeon-hole” herself when it comes to subject matter.)

Paging through Poirier’s Instagram feed, where she showcases her work, you’ll spot Ryan Gosling, Bette Midler, Snoop Dogg, the Golden Girls and many more. Here’s Will Ferrell as Ron Burgundy. There’s David Bowie as Ziggy Stardust. Morgan Freeman and Al Pacino have each bought plates featuring their own image.

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Competitive Grilling in the Great Outdoors: Ted Allen on the Challenges of Chopped Grill Masters

by in Behind the Scenes, Shows, July 6th, 2015

Ted Allen on Grill MastersFor the second time in the show’s history, Chopped headed out of the studio and into the great outdoors for Grill Masters. The cast traded in their dress shoes and city blacks for boots and overalls — well, almost! Production moved the entire crew to Queens County Farm on the outskirts of New York City to tape the special grilling tournament, premiering July 14 at 10|9c. FN Dish caught up with host Ted Allen to chat about the challenges the location posed as well as the challenges the competitors will face.

“We’re a studio show, for the most part, and you forget how easy you have it shooting indoors,” says Ted, referring to the fact that Chopped tapes at Food Network headquarters in New York City, which is a whole lot comfier than roughing it in the Tucson desert like the cast and crew did for the previous Grill Masters season — just think sand everywhere. For Season 2 everything still had to happen outdoors, and even though a more convenient location was chosen, it didn’t mean it would be that much easier — there was still the chance of inclement weather, among other uncontrollable factors.

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Arugula Pesto Pizza with Zucchini — Meatless Monday

by in Recipes, July 6th, 2015

Arugula Pesto Pizza with ZucchiniSince basil is in season right now, it’s no wonder that it’s often the go-to herb to feature in pesto, but it’s surely not the only something green that can star in this quick-fix sauce. Spinach, parsley, broccoli and even arugula can take its place — arugula, for example, standing in to create the base of the sauce used atop Food Network Magazine’s easy pizza (pictured above).

Thanks to a ready-to-go prebaked pizza crust, this Arugula Pesto Pizza with Zucchini comes together simply and in a hurry. Once you’ve prepped the pesto — the arugula adds a peppery punch, while capers and garlic offer welcome bite — and sliced the mozzarella and zucchini, it all comes down to assembly. Just before baking, sprinkle some nutty Parmesan atop the pie and drizzle on fruity extra virgin olive oil. After only a few minutes in the oven, the cheese will turn gooey and the crust golden.

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“I Would Buy This at Any Fair” — Testing the Cutthroat Kitchen Sabotages

by in Shows, July 5th, 2015

While all rounds of Cutthroat Kitchen are full of hilarious eviliciousness, tonight’s all-new episode took the funny to another level when Alton Brown, ever the sabotage ringleader, revealed that the entire show was dedicated to clowning around. From a ring-of-fire sabotage to themed eats like corn dogs and funnel cake to judge Simon Majumdar‘s over-the-top clown getup —complete with a round red nose, of course — the name of the game was fun at the circus, though perhaps some of the magic of the spectacle was lost on the four chefs who were dealt challenge upon challenge.

In Round 1’s corn dog assignment, Alton auctioned off a tray of concession-stand goodies that one chef had to use in order to make the dish. Corn dogs may seem simple, as they’re made of just two components — the corn-flavored batter and the hot dog — but with ingredients like candy, popcorn and cotton candy, this corn dog test would prove to be anything but ordinary. That’s where the Cutthroat Kitchen culinary crew comes in.

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