One-on-One with the Runner-Up of Worst Cooks in America: Celebrity Edition

by in Shows, October 29th, 2015

Worst CooksThis season on Worst Cooks in America, seven celebrity recruits signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray. But each week one recruit was sent home until only two remained to face off in the final challenge, a three-course restaurant meal presented in front of three culinary experts. The fates of the Blue Team’s Kendra and the Red Team’s Jenni were left up to those judges, and in the finale, one recruit was announced the winner of $50,000 for charity and declared no longer a worst cook in America. FN Dish has the exclusive interview with the runner-up.

Read on to find out who came in second place.

One-on-One with the Winner of Worst Cooks in America: Celebrity Edition

by in Shows, October 28th, 2015

Worst Cooks finaleThis season on Worst Cooks in America, seven celebrity recruits signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray, but each week one recruit was eliminated from Boot Camp. After six weeks only two recruits remained: the Red Team’s Jenni and the Blue Team’s Kendra. And they had to face off in a final challenge. Only after cooking a three-course restaurant meal and presenting it in front of three culinary experts did they find out who would leave with $50,000 for charity. FN Dish has the exclusive interview with the winner.

SPOILER ALERT: Read on to find out who came in first place.

3 of a Kind: Boozy Ice Cream

by in Restaurants, October 28th, 2015

Boiler Room3 of a Kind checks out three places across the country to try something cool, new and delicious.

Ice cream season may be mostly relegated to summer, but enterprising restaurants and ice cream shops are amping up the warming qualities (and indulgence factor) with alcohol-spiked scoops. All across the country, parlors are creating adults-only ice cream flavors that are sure to keep spirits in summer mode well into the snowy season.

Boiler Room, Chicago
Summers may seem fleeting in the Windy City, but this Logan Square neighborhood restaurant ups its soft serve’s appeal in nippier temperatures by adding liquor. A warming Jameson whiskey flavor is always available. Every week, there’s another rotating alcohol-filled special in the second hopper. Spirits are rotated and could include tequila, stout or maple bourbon: Orange Whip Vodka was churning two weeks ago, and the holiday season often brings eggnog. It’s whatever these creative liquor- and dessert-loving folks think up.

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Thanksgiving with Giada: Aunt Raffy’s Hosting, Crispy Dressing at the Ready and Next-Day Turkey Sandwiches

by in Food Network Chef, Shows, October 28th, 2015

Thanksgiving with Giada De Laurentiis“I wanted to show people how to successfully put on a party beyond the recipes — the whole picture — and to take the stress out of throwing a party,” Giada De Laurentiis told FN Dish of her new series, Giada’s Holiday Handbook. Premiering Sunday, Nov. 8 at 11a|10c, Giada’s show is the ultimate one-stop guide to everything viewers, both seasonal-soiree novices and those familiar with entertaining, might need to host an unforgettable holiday get-together, from menu planning and crowd-pleasing recipes to home decor inspiration. She told us that it was indeed her fans who first inspired her to think beyond what’s on the plate and pursue the bigger goal of the series. “I think at the end of the day we have very little time in our lives, and the more help we can get, the more successful we can be at home, the better,” she said. “We all want to be successful parents and loved ones, so to make entertaining fast and easy — that was the goal.”

Thanksgiving is one of the first holidays that Giada will explore on Holiday Handbook, and just in time for the premiere, Giada’s giving fans a behind-the-scenes look at what turkey day looks like at her house. Read on below for insider details about her family’s celebrations, and find out how she repurposes the inevitable leftovers from the feast.

What does Thanksgiving look like at your house? Who hosts the holiday every year?  
Giada De Laurentiis: It’s at my Aunt Raffy’s house just about every year. It’ll be a bit smaller this year, about 12 people, because some people are traveling, but I always look forward to it. I haven’t seen my aunt since filming Giada in Italy in Positano, so it’ll be super-exciting to see her!

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The Busy Parent’s Best Friend: A Slow Cooker (Plus 8 Kid-Friendly Recipes)

by in Family, Recipes, October 28th, 2015

Slow-Cooker Pork TacosThe beauty of a slow cooker is obvious: It does all the work while you ignore the thing for hours at a time! But for those of us with small kids underfoot, there’s an even smarter strategy to take advantage of: If you assemble your ingredients ahead of time (say at night while the rascals are sleeping), you can simply dump it all together in the morning. When the kids are up again, and it’s the end of your day, or soccer practice is over (whichever comes first), one of these kid-friendly dishes will be ready for dinner when you are.

Pulled Pork 3 Ways: With just a few spices, this pork cooks in its own delicious juices all day long. Then it’s ready to become not one but as many as three dinners! Slather on a bit of BBQ sauce and serve it over rolls, scoop it up (along with lots of that juice) and place it on top of rice along with crunchy diced apples or use it for Food Network Magazine’s pork tacos (pictured above) topped with mango, queso fresco and avocado.

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Food Porn: The Good, the Bad and the All Too Pretty

by in News, October 28th, 2015

Food Porn: The Good, the Bad and the All-Too PrettyIf you can’t seem to stop yourself, despite your best efforts, from indulging in deliciously decadent foods, and you’re looking to point the finger elsewhere, science has just provided you with a new scapegoat: food porn.

Yes, friends, according to a recent research review conducted by an international group of psychologists and neuroscientists and published in the journal Brain and Cognition, those gorgeous photos of perfectly presented dishes and desserts we can’t get enough of — on Instagram, in magazines and cookbooks, and even (sorry) online — may be making us fat.

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Chopped Junior-Inspired Lunchboxes: Caesar Salad with Pepperoni Pizza Croutons

by in Recipes, Shows, October 28th, 2015

Chopped lunchboxWhy should adults have all the fun? Thanks to the new show Chopped Junior, kids now also have the opportunity to get their hands on some infamous mystery baskets. And we were happy to see that the ingredients are just as tricky as those in the grownups’ baskets: items like cotton candy cookies, pepperoni pizza and candied sardines!

Get the Recipe

Autumn in a Pan: Pumpkin Caramel Skillet Cake with Maple Glaze

by in Recipes, October 28th, 2015

Pumpkin Caramel Skillet Cake with Maple GlazeI’m going to make you a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind. People often ask me for the recipe, and like a good Midwestern girl, I am happy to share!

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POLL: How Many Different Kinds of Salt Do You Have?

by in Food Network Magazine, Polls, October 27th, 2015

Gone are the days when sea salt seemed like an exotic pantry ingredient. These days salt comes in a variety of textures, tastes and colors. Food Network Magazine wants to know how many — and which — different types you keep in your kitchen. Answer below.

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Chicago’s Best Cheap Eats

by in Restaurants, October 27th, 2015

Chicago Cheap EatsBy Michael Nagrant

Chicago has many top-notch high-end restaurants. But the Windy City dining scene isn’t built on opulence alone. For every caviar-filled mother-of-pearl spoon or seared lobe of foie gras on offer, there’s probably a hundred superlative (under $10) cheap eats just as satisfying. Here’s a guide to a few of the best.

Check out the full gallery for the best cheap Chicago eats.

Secret Chicken Sandwich at Do-Rite Donuts & Chicken
Not much is better than fried chicken or doughnuts, except of course when you combine the two for a fried chicken doughnut sandwich ($6.96; pictured above). That’s just what the geniuses behind killer maple-bacon-topped crullers and pistachio-crusted, Meyer-lemon-glazed cake doughnuts did. It’s not on the menu, but if you ask for the secret fried chicken doughnut sandwich, you’ll get a buttermilk-and-pickle-brined, flaky fried chicken breast slathered with lustrous housemade aioli on a sugar-crusted, old-fashioned doughnut, the very epitome of drunk food. It’s so tasty, though, you don’t have to be remotely soused to enjoy it.

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