by Maria Russo in Contests, Shows, April 16th, 2015
by Amy Reiter in News, April 15th, 2015
For the first time ever, on Sunday night, 16 of the most-diabolical chefs to ever compete in a Cutthroat Kitchen battle will return to the arena for a second round of sabotages in the brand-new tournament, Cutthroat Kitchen: Evilicious. Over the course of five weeks, these unforgettable contestants will bid high and risk big, all in the name of hilariously trying challenges, but ultimately one will take home up to a whopping $75,000 and the fierce title of Evilicious Champion.
Just in time for Sunday’s premiere (at 10|9c), FN Dish is giving fans the chance to show their spirit for sabotage in the form of all-new #Evilicious gear. From T-shirts and mugs to journals and cutting boards, the Food Network Store is chock-full of #Evilicious-branded products ideal for superfans to strut their diabolical sides. You can shop the Food Network Store now and buy these products, but FN Dish is giving two lucky, randomly selected fans the chance to win a selection of several items. One winner will receive an #Evilicious prize pack containing one mug, one computer mousepad and one black T-shirt (size L), and the other winner will receive an #Evilicious prize pack containing one black baseball cap, one black notebook and one horizontal glass cutting board (knife not included), all with #Evilicious proudly displayed. All you have to do to enter to win is leave a comment below telling us which of these sabotages is your favorite (find them all here).
So, tell us: Which of these Cutthroat Kitchen sabotages is your favorite? (Find them all here.)
by Joseph Erdos in Shows, April 15th, 2015
Ramen burger, shmamen burger. The Carving Board, a Southern California sandwich place with locations in Tarzana, Hollywood and West Los Angeles, has just put an Italian-comfort-food twist on the trendy noodle-bun-with-meat-in-the-middle hand-held meal.
Ladies and gents, feast your eyes on (if geography doesn’t allow you to treat your taste buds to) the Spaghetti and Meatballwich.
by Hedy Goldsmith in How-to, Recipes, April 15th, 2015
It’s been seven weeks leading up to the finale on Sunday, April 19 at 9|8c. Ten home cooks from around the country entered All-Star Academy with the goal of leaving victorious and $50,000 richer. In the premiere only eight competitors were chosen for four teams led by mentors Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon. And each week one home cook was eliminated, leaving just one per team.
But with the elimination of Team Curtis this past Sunday, there are only three home cooks left in the competition. Who will win? You’ll have to find out by tuning in, but until then support your favorite by voting for them in the fan poll.
by Ricky Smith in Recipes, April 14th, 2015
Leaving a trail of crumbs helps you find your way.
I joked as a kid that I would need to leave a trail of crumbs into the kitchen so my mom could find her way. She would swear she couldn’t find it. After all, she wanted to turn our kitchen into a library. No one in my family baked. We all had a passion for sweets. The only sweet things baked in my house were brownies from my Easy-Bake Oven. I had zero kitchen training.
My first real attempt at baking started with a classic coffee cake. Read more
by Amy Reiter in News, April 14th, 2015
Everyone from busy moms to college students knows the ease of grabbing a quick slice of pizza or a pie for the family. Most pizzerias have an array of classic options that never seem to get old, and all of that cheesy goodness never disappoints. While your favorite local joint’s pizza is probably hard to replicate, there are plenty of ways you can spice up pizza night from home. Read on for some out-of-the-box ideas like mini pizza muffins and warm pizza dip.
Pepperoni Pizza Pocket (pictured above)
The ultimate hand-held food becomes even more portable when you follow Jeff Mauro’s recipe for pizza pockets. Just load up premade dough rounds with pepperoni and cheese, and pop them in the oven for 10 to 15 minutes. Serve with Jeff’s slow-simmering sauce for an unforgettable weeknight treat.
by FN Dish Editor in Shows, April 14th, 2015
Anyone who has ever been frustrated by family and friends focusing on their phones — or tablets or the TV — at dinnertime will be fascinated to hear about a device co-masterminded by an Australian pasta-sauce brand and its ad agency, Clemenger BBDO Sydney: The Dolmio Pepper Hacker, a fully functioning pepper grinder with a twist.
When you turn the top of the mill to season your meal, the grinder sneakily shuts down all Wi-Fi-connected and other electronic devices to which it has been linked via an automated switch for half an hour — just long enough to enjoy a pleasant family meal.
by FN Dish Editor in Shows, April 14th, 2015
Chopped fans, if you haven’t heard already, you have a chance to cook like an actual Chopped competitor and appear on TV. All you have to do is enter the Chopped at Home Challenge. Enter a recipe using a set mystery basket of ingredients for a chance to compete in the Chopped kitchen at Food Network headquarters. The winner will receive $10,000, just like a real Chopped champion.
Get the Details and Find Out How to Enter
by Maria Russo in Recipes, April 14th, 2015
Ty Pennington and Amanda Freitag are on a mission to help classic American diners across the country in American Diner Revival, premiering Friday, May 22 at 10:30|9:30c. Over six episodes, Amanda and Ty travel the country empowering towns to lend a hand in saving their struggling diners, using a combination of Ty’s design and carpentry skills and Amanda’s culinary expertise. This duo has only a few days to transform — with the help of local residents — a cherished establishment in desperate need of a physical and menu makeover, and will use a good old-fashioned barn raising to ambush unsuspecting and deserving owners with the surprise of a lifetime.
Read More About the Show
by Food Network Kitchen in Shows, April 13th, 2015
If you’re used to saving potatoes for their spots in the side dish line on holidays like Easter (scalloped potatoes, anyone?) and Thanksgiving (mashed, but of course), the time is now to bring them into your weeknight dinner rotation. After all, potatoes are endlessly family friendly, and most can be ready to eat in a hurry, which makes them go-to timesavers when you need just one more item to round out a meal. Check out Food Network’s top-five recipes for starchy spuds to learn tried-and-true takes on all of the classic potato preparations, like roasting, frying, mashing and more.
5. Double-Fried French Fries — Golden brown and crispy on the outside with a tender potato texture inside, Guy Fieri’s wow-worthy fries come together with the help of a two-part frying process: once to parcook the potatoes and a second time to turn them crispy.
4. Roasted New Potatoes with Garlic — Smaller and skinnier than Idaho potatoes, new potatoes boast thin, waxy skins, so they don’t need to be peeled before they’re roasted in this satisfying herb-laced side dish. Follow Food Network Kitchen’s lead and wait until the second part of cooking to add the garlic; this will ensure it doesn’t burn in the oven.
By: Leah Brickley
This week on All-Star Academy, the competition got hot (literally) when mentor Bobby Flay instructed mentee Joseph to add harissa to his tomato sauce for a surprising spin on his duck Parmesan dish.
We here in Food Network Kitchen are big fans of the spicy North African condiment, made from dried red chiles, garlic, and spices like coriander, caraway and cumin, so we cheered Joseph on as he added spoonfuls of the brick-red paste to his simmering sauce. Here’s a little harissa tutorial if you’re thinking about doing the same.
Harissa can be found in specialty food stores (or maybe even at your local market) in a tube, jar or can. It’s super-concentrated (think tomato paste), and heat levels can differ from brand to brand, so be sure to always taste it before cooking. You can add the concentrated paste straight into soups, stews and sauces, like Joseph did, or add just a few ingredients to make an entirely new condiment. Here are four other fun ways to play with harissa:
- Mix it into softened butter and freeze into a log in parchment. Melt pats of harissa butter on grilled steak, grilled chicken or a baked potato.
- Whisk olive oil, lemon juice, water and some salt into the paste. Use this new drizzly condiment on grain bowls or vegetables, or use it as a spicy vinaigrette for a green salad.
- Stir harissa into mayonnaise. Use it as a dip for chicken fingers, or spread it on a sandwich.
- Add a little harissa to your peanut butter for a spicy-sweet-salty spread. We love it on just saltine crackers for a quick snack, but you can also pair it with a little apricot preserves for a made-over PB&J.
There’s only one episode left! Tune in this coming Sunday at 10|9c to find out who takes home the $50,000 cash prize.