Rolling with the Punches in a Beat Bobby Flay Cannelloni Battle

by in View All Posts, September 22nd, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

With a winning record inside the Beat Bobby Flay arena, Bobby Flay is a culinary force to be reckoned with, seemingly unmatched in his ability to cook against the clock and deliver impressive plates time and time again. But not every time. Bobby has occasionally felt the sting of defeat, and it’s been the dark horses — those competitors who seemingly come from out of nowhere and go on to win — who have ultimately upset his record the most.

On tonight’s new episode, he and culinary producer Jackie Rothong faced off in a cannelloni battle of her choosing, following a neck-and-neck cook-off between her and her Round 1 rival, Chef Matteo Boffo. In her showdown against Bobby in Round 2, Jackie and Bobby had just 45 minutes to prep and plate their offerings, hardly enough time to execute the from-scratch dough and bold sauces they’d need to produce a winning plate.

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It’s a Halloween Spooktacular on the Return of Halloween Baking Championship and the Premiere of Kids Halloween Baking Championship

by in Shows, September 22nd, 2016

Judges Carla Hall, Damiano Carrara and Sandra Lee.This Halloween, it’s time to bake up some thrills, chills, tricks and treats! Starting Monday, Oct. 3 at 9|8c, seven terrifyingly-talented bakers will compete to create the most spectacularly spooky desserts on this season of Halloween Baking Championship. Comedian and ventriloquist Jeff Dunham, joined by his sidekick Walter, will challenge the bakers’ creepy creativity as they make bite-sized monster morsels, creepy clown cake-pops, desserts stuffed with trick-or-treat candy and more! Throughout the five-week competition, judges Sandra Lee, Carla Hall and Damiano Carrara will critique the hair-raising confections, and at the end they will award one baker the title of Halloween Baking Champion and the grand prize of $25,000!

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What to Do with Okra: Pickle It!

by in Recipes, Shows, September 22nd, 2016

pickled okra
By Angela Carlos

The final round of Chopped Teen Tournament wrapped up this week with the one lucky winner walking away with bragging rights and a $25,000 prize. Each of the three rounds of mystery baskets had their surprises, but our eyes focused on the entree basket.

Sure, we enjoyed watching the contestants incorporate confetti popcorn into their merguez and mussels appetizer, and later we reveled in seeing the final two break down a gelatin fishbowl for their dessert course. But who would have thought that okra would be the star of the entree round, outshining prime rib, funnel cake and even the candied dried crabs?

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Kick Off Fall with Our Favorite 5-Star Apple Desserts

by in Recipes, September 22nd, 2016

French Apple TartToday marks the very first day of fall, the time when you unearth your flannel from storage, shine your tucked-away boots and ready your kitchen for colder-weather fare. It’s also the time when there are apples aplenty, and any trip to the farm for picking (or even any trip to the supermarket) will have you loaded down with more crisp, juicy apples than you know what to do with. Celebrate the very start of the season with our favorite desserts starring apples, each with a stunning 5-star rating.

If you can slice an apple, you can bake Ina Garten’s pretty French Apple Tart. Simply splay tart apple slices over easy-to-make pastry dough and brush with apricot glaze before baking to give it a caramelized, golden finish.

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11 Back-Pocket Recipes All Parents Should Have in Their Repertoire

by in Family, Recipes, September 22nd, 2016

Turkey MeatloafThere are recipes that every family loves every time, the ones that always get passed on to friends. These are mine — the easiest, freshest, most family-friendly recipes that are consistently successful. And I don’t just mean they come out well — all the kids like them every time!

Turkey Meatloaf
Ina Garten’s moist meatloaf gets a boost of flavor from the topping, made with tomato paste and Worcestershire sauce.

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“Crockett” and “Short Bob” Go to War — Alton’s Camp Cutthroat After-Show

by in Shows, September 21st, 2016

Though Alton Brown frequently makes the Bobs endure all manner of evilicious escapades in the name of sabotage on Cutthroat Kitchen, on tonight’s After-Show, two of his sidekicks suffered nothing short of an epic battle following the Camp Cutthroat 2 finale.

To celebrate the fifth and final heat of his wild camp tournament, Alton waged a down-and-dirty war on the top-two chefs in Round 3, complete with barbed wire, fox holes and “grenades” (aka water balloons). Just like chefs Daniel and Gabriel had to face off, so too did two Bobs on the After-Show, only the Bobs weren’t tasked with outcooking each other; they simply had to scurry their way through Alton’s makeshift “race course,” as the host called it. But just because Alton and judge Richard Blais weren’t about to race through the dirt doesn’t mean they didn’t enjoy a little competition of their own. “I’m putting all of [my money] on Crockett,” Richard proclaimed, betting on the Bob who donned a Davy Crockett-style faux-raccoon hat to win the race. Alton, however, showed his support for “short Bob,” he said, before moving to a rock perch to launch water-balloon grenades at the Bob with Richard.

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Exclusive Interview with the Next Celebrity Worst Cook to Be Eliminated

by in Shows, September 21st, 2016

Boot Camp recruitsAfter their first week of Worst Cooks Boot Camp, the celebrity recruits had their official day of lessons and challenges in tonight’s second episode. Both teams faced a Hawaiian cooking challenge, preparing not one dish, but two: an appetizer and an entree. For those with limited culinary experience, and just 60 minutes on the clock, that’s a feat easier said than done. Unfortunately two recruits ended up being nominated for the elimination challenge, Mike “The Situation” Sorrentino and I Dream of Jeannie’s Barbara Eden. The one who passed the blind judging would live to see another week of grueling Boot Camp, but the other would be going home.

Spoiler alert: Read on for an interview with the eliminated celebrity.

Spike It: Apple Cider-Bourbon Caramel Sauce

by in Recipes, September 21st, 2016

Apple Cider Bourbon CaramelWhile the rest of the world is losing their mind over pumpkin-flavored everything (um, ChapStick?! No, thanks), I can’t stop freaking out over my love for apple cider. And allllll the apple cider things.

Apple season is where it’s at, and it’s right now! We have months left to celebrate pumpkin, but we need to get our hands on the best apples right this minute and do a little more with them than slather them in peanut butter. You know?

Here’s the thing: I will apple cider anything I can get my hands on. I’ve even turned it into a verb. You can find me apple cidering all fall. Whatever you want to pumpkin, I want to cider.

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Food Pics, Avocado Toast and Other ‘Foodie’ Trends

by in News, September 21st, 2016

Food Pics, Avocado Toast and Other 'Foodie' TrendsAre you a “foodie” and Instagram addict who chooses a restaurant based on how ready for a close-up its dishes are and then calls a halt to all eating at the table until you have dutifully snapped pics and posted them on social media for all to see? If so, you are so on-trend.

The folks at Zagat, those restaurant-rating gurus, have released the results of a recent dining-trend survey, reflecting the sentiments of 9,865 passionate eaters nationwide, and the findings are rather interesting.

Here are some key facts and figures:

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3 of a Kind: Okonomiyaki

by in Restaurants, September 21st, 2016

Kobocha Squash Okonomiyaki from Victor Tangos
3 of a Kind checks out three places across the country to try something cool, new and delicious.

The savory Japanese pancake known as okonomiyaki may be nothing new in Asia, but it is certainly making waves in culinary circles across the United States. The word okonomi translates roughly as “how you like it,” and chefs here have been taking the definition to heart, personalizing the grilled pancake by piling on toppings such as ham, fried eggs, bacon and more. Here are three spots whose kitchens have put a new twist on the centuries-old Japanese dish.

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