by Joseph Erdos in Shows, November 23rd, 2015
by Allison Milam in Holidays, How-to, Recipes, November 23rd, 2015
There’s no question that every competitor wants to make it to the final round on Chopped
for a chance to win the $10,000. But reaching the dessert round can also be intimidating to those with little pastry experience. Tonight, for the first time, all the rounds featured dessert baskets, and luckily the competitors were all pastry chefs. And the judges were anxious to try one of the baskets for themselves.
In a new episode of After Hours, judges Maneet Chauhan, Geoffrey Zakarian and Alex Guarnaschelli took on cooking with Mississippi mud pie, maraschino cherries, Brie and potato crisps. “I mean, I don’t know about you, but this is a go-to meal for me at home,” Alex jokes with Ted Allen about the ingredients. Ted tells the judges that they will have to feature chocolate in their desserts, which the cohorts agree won’t be difficult at all.
by Foodlets in Holidays, Recipes, November 23rd, 2015
Thanksgiving comes along but once a year, so you’d better make the most of this great American holiday that hinges on eating all that is good. If your goal is to make it to the pumpkin pie without losing your cool, start the day with a sensible eating plan so you don’t reach capacity before the feast even begins.
by Regan Burns in Food Network Chef, Shows, November 23rd, 2015
On Thanksgiving Day it’s all about getting the most done with the least amount of stress. And saving space in the oven, which is at a premium on turkey day, with these stovetop recipes can do just that. (Besides, if your house is like mine, you’ll have your hands full setting up the Thanksgiving Bingo game.)
Creamed Kale with Caramelized Shallots
It’s the best mix of old-school flavor and updated ideas about nutrition.
by Maria Russo in Recipes, November 23rd, 2015
This week on Foodie Call, mayo is on Justin’s mind when he meets with artisan purveyors Sam Mason and Elizabeth Valleau of Empire Mayonnaise. Inspired by their homestyle spreads with exotic flavors such as ghost pepper, Sriracha and rosemary, he uses black-garlic mayo to replace the eggs and oil in his cake batter to create a savory chocolate cake — and you’ll never guess what’s served alongside it. Read more
by Maria Russo in Shows, November 23rd, 2015
Buttery mashed potatoes and gravy; rich, cheesy casseroles; creamy pumpkin pies … there’s no shortage of indulgences come the holidays, and we haven’t even entered Christmas cookie season yet. While these decadent dishes are called for at this time of year, it’s no surprise that you may be craving a bit of balance in your meals. That’s where this healthy recipe comes in.
Ready to eat in only 25 quick minutes, Food Network Kitchen’s Garden Egg Salad is a better-for-you take on traditionally heavy egg salad. By swapping in low-fat mayonnaise and mixing in fresh celery and crunchy radishes, this mustard-laced salad features all of the textures and flavors you crave, but it’s not simply made lighter. Bonus: Opt for romaine lettuce leaves instead of the traditional bread when serving up this fuss-free lunch.
by Maria Russo in Holidays, Recipes, November 23rd, 2015
‘Tis the season for cookie swaps, family get-togethers and gatherings of all kinds, even among the celebrity set. In fact, with the holidays only weeks away, Andy Richter is opening up his house for a series of dinner parties with chefs, tastemakers and food fanatics from both the big screen and small. But of course when this comedian is in charge, guests will enjoy more than just dinner and drinks; there will surely be some laughs involved as well, and all of it will play out on the upcoming series Celebrity Food Fight.
Premiering Wednesday, Dec. 9 at 10|9c, this three-part show will feature two teams of stars each week, and as the teams progress from appetizers to dinner and dessert, they’ll be facing off in some friendly food-focused games. Think taste tests, cookbook trivia and kitchen gadget know-how — all while working in pairs to outscore the other team.
by Maria Russo in Shows, November 22nd, 2015
According to Alex Guarnaschelli, “Thanksgiving is not Thanksgiving unless everything is bathed in gravy.” And we don’t disagree. But given the rush of last-minute turkey carving, the warming of countless side dishes and the process of getting your whole family seated ahead of the feast, it can be tricky to devote the necessary time to turning out a silky gravy right before dinner is served. That’s where this go-to trick comes in. Believe it or not, you don’t need turkey drippings to make a winning gravy. The secret ingredient to be used instead? Oil.
Click the play button on the video below to see how it’s done.
by Maria Russo in Community, November 22nd, 2015
It’s no secret that Cutthroat Kitchen host Alton Brown is game to try his hands at the eviliciousness he forces upon the competitors. Not only has he bobbed for doughnuts and walked the hamster wheel with Jet Tila, but he’s jumped into the ball pit with Simon Majumdar. On the latest installment of his After-Show, however, Alton sat out one sabotage in particular and made Antonia Lofaso take it on instead.
It was up to Antonia to blindly choose which challenge among three that she’d attempt, all of which Alton said “were especially cunning and horrible,” and ultimately she was saddled with making hushpuppies in the Hush Puppet Theatre. In true Antonia fashion, she quickly gauged the demands of the mirrored sabotage and adapted to its oddball stresses. But no sooner did she begin prep work of her hushpuppies did she encounter an unexpected challenge: Alton chatting next to her. “Shh. You’re confusing me,” she joked with him. As he wasn’t competing in this sabotage alongside her, he — and his chef hand puppet — could focus on making sure that she appreciated all of the eviliciousness this sabotage had to offer. But even though Alton may have stopped Antonia’s train of culinary thought, she looked to the host to help her in grabbing necessary equipment around the kitchen. “This is fun, isn’t it?” Alton asked the judge, though she wasn’t eager to agree. “This is actually the worst challenge I’ve ever been a part of,” Antonia admitted. No matter her struggles, she indeed managed to turn out impressive hushpuppies, as she said after seeing them for the first time, “These look fantastic.”
by Melissa d'Arabian in Food Network Chef, Holidays, November 22nd, 2015
Much like chicken breasts, salmon fillets can be treated like culinary blank canvases, ready for whatever marinade or sauce you want to prepare or serve with them. And since they cook quickly — most in mere minutes — they’re a go-to dinner on even the busiest of weeknights. In this week’s Most Popular Pin of the Week, tangy Dijon mustard and sweet maple syrup combine in a fast-fix recipe to create a bold topping for Food Network Kitchen’s good-for-you salmon. Just smear the mixture atop the fish, then bake it for a few minutes, and finish with fragrant cilantro for a fresh finish.
For more light but satisfying meals, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Mustard-Maple Roasted Salmon
I’m all for saving a buck. But more than that, I believe in spending with purpose and intent — saving where I can but splurging a bit where it counts. So as you go into your Thanksgiving holiday shopping, I’ve created a handy list to show you where to splurge and where to save on turkey-day groceries.
I’m starting with my favorite part of Thanksgiving: the stuffing. But just because it’s my favorite doesn’t mean I will spend a ton of money on it. Stuffing is mostly just dried bread — cheap! And bags of stuffing or dried bread are usually a “loss leader” in the grocery store around the holidays, meaning something the store sells really cheaply to get you in the door (and buying the rest of your full-price groceries). My cheapie hack: Buy the premade, inexpensive bread cubes, but add some homemade bread cubes you cut yourself from bakery bread. Swing by the day-old-bread rack (usually near the dairy aisle, not the bakery). For stuffing, you want your bread to be a day or two stale anywayso pick up a rich, dark bread or a tangy sourdough loaf to pump up the premade cubes; it will add homemade flavor and texture on the cheap.