What to Watch: All-Star Gingerbread Build and the Premiere of Grocery Games’ Tournament of Champions

by in Shows, November 27th, 2015

All Star Gingerbread BuildNow that you’ve had your fill of turkey, stuffing and your extended family’s company, it’s time to move on to cookies, competition and new ideas from your favorite chefs. First up on Saturday morning is Ree Drummond’s menu of make-ahead dishes for a cocktail party, including Chicken Satay with Peanut Sauce and Caprese Skewers with balsamic drizzle. After that, Nancy Fuller hosts a feast for her farmer friends featuring Short Rib Stew and Savory Garlic Scones. Then, the co-hosts of The Kitchen are kicking off the holiday season with Porcini-Rubbed Roast Beef and DIY holiday wreaths. Next, Patricia Heaton cooks Bite-Size Chicken and Waffles and a signature cocktail for a surprise anniversary party she’s throwing for her husband. And finally, Valerie Bertinelli is surprising her friends with a party featuring a home-cooked meal for their birthdays. On Saturday night, Ron Ben-Israel and Jonathan Scott go head-to-head against Duff Goldman and Drew Scott on All-Star Gingerbread Build. Then, Duff Goldman, Damaris Phillips and Sherry Yard are on hand to crown a holiday cookie master on Christmas Cookie Challenge.

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“Pickles without Borders” — Chopped After Hours

by in Shows, November 26th, 2015

Having a glass or two of wine in the Chopped kitchen isn’t a rare occurrence, but during this round it’s almost a necessity. That’s because judges Amanda Freitag, Marc Murphy and Alex Guarnaschelli are taking on the appetizer basket from the Pub Food episode of chopped. On the all-new episode of Chopped After Hours, they’re required to use house-cured bacon, deviled eggs, fish cheeks and housemade pickles in a completely original appetizer.

Amanda is not shy about admitting her love for the basket: “I look at the whole thing and I think, ‘Thank you.’ You have acid, you have fat, you have bacon, you have eggs and you have fish cheeks!” She starts off using the brine from the pickles, which she and Ted Allen both agree is underutilized at home and should be saved more often. “Amanda and I are starting an organization called Pickles without Borders,” Ted says. Alex is using the pickle brine in a vinaigrette to go alongside a frito misto — a platter of fried foods that she does not think she has enough time to finish. When Ted disagrees, Alex replies, “I appreciate the vote of confidence, my friend, but, you know, we’re only human, Ted.”

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What to Watch: Out with Turkey, In with Cookies — It’s Holiday Time on Food Network

by in Shows, November 26th, 2015

The Kitchen Holiday EpisodeYou’ve conquered the first holiday of the season, so now it’s time to enjoy what the last month of the year has in store. From holiday-themed episodes of your favorite competitions to new ideas and recipes from the chefs you trust, Food Network has everything you need to get into the holiday spirit.

Starting this weekend, catch brand-new specials like All-Star Gingerbread Build, Christmas Cookie Challenge and Celebrity Food Fight. What’s more, The Kitchen’s got three holiday-themed episodes to help you out with everything from cookie swaps to entertaining hacks. Of course, Ina Garten’s got a brand-new special, A Barefoot Holiday, to showcase her best recipes for a Christmas Eve lunch and a romantic midnight dinner. And don’t miss Christmas at Bobby’s — a one-hour party with ideas from Sunny Anderson, Anne Burrell, Scott Conant, Alex Guarnaschelli, Katie Lee, Geoffrey Zakarian and the newest Food Network Star, Eddie Jackson.

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“Double-Dog Dare” — Alton’s Superstar Sabotage After-Show

by in Shows, November 26th, 2015

Alton Brown challenges the chefs. The chefs challenge each other. That’s how a typical Cutthroat Kitchen battle unfolds, even in the midst of a Superstar Sabotage tournament. But when it comes to Alton’s After-Show, Alton gets even more diabolical: He challenges the judges.

On the latest installment of the After-Show following last night’s Heat 4 tournament face-off, Alton and judge Jet Tila experienced firsthand the eviliciousness that was the hamster wheel prep table, which Chef Bobby Deen was forced to contend with in Round 1’s Denver omelet test. While their mission began simply enough — Alton and Jet working and walking together to make a joint omelet — the situation turned even more dreadful when it came to the final step in omelet prep, the all-important flip. “I dare you to flip that,” Alton told Jet. “Double-dog dare.” Ever the good sport, Jet said, “I can’t say no.” And it’s a good thing he didn’t, because he managed to pull off a (near) perfect flip while he and Alton continued to walk the wheel. One bit of the omelet didn’t turn over, but Jet explained simply, “I’m going to hide it,” before successfully plating the omelet.

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One-on-One with the Heat 4 Winner of Cutthroat Kitchen: Superstar Sabotage

by in Shows, November 25th, 2015

Cutthroat Kitchen: Superstar SabotageAlton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including grandmas, firefighters, the judges he keeps on hand and the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, have agreed to subject themselves to Alton’s eviliciousness. While most will ultimately fall in their quest for Cutthroat glory, a few will shine — one in each of the four preliminary rounds and one of them again in the tournament finale. Check back to FN Dish after each episode to hear from the latest round’s winner in an exclusive interview. If you haven’t watched tonight’s new episode, read no further, because we’re about to break down the ins and outs of the battle.

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Chopped Junior-Inspired Lunchboxes: Waffled Peanut Butter and Jelly

by in Recipes, Shows, November 25th, 2015

waffled PBJOn this week’s episode of Chopped Junior, our young contestants were challenged with incorporating waffles (along with lobster mushrooms, chorizo and orange frozen pops) into their appetizer course. Inspired by the notion of waffles, we decided to experiment with one of our waffle makers in Food Network Kitchen. We took the most-iconic school lunch sandwich of all, peanut butter and jelly, and waffled it. We loved how crunchy and toasted it was — like PB&J was always meant to be waffled.

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The Best Thanksgiving Leftovers: Next-Level Ideas for Next-Day Fare

by in Holidays, Recipes, November 25th, 2015

Thanks Benedict on Stuffing Cakes with Sage HollandaiseYou’ve roasted the turkey, mashed the potatoes, baked the dressing and seen the sun set on another Thanksgiving dinner. Now the real party begins: reinventing all of those turkey-day leftovers. Soup and sandwiches are tried-and-true picks for a reason — nothing satisfies a savory craving quite like a midnight turkey sandwich, right? — but if you want to turn your spread into next-level next-day fare, look no further than Food Network’s best ideas for Thanksgiving leftovers.

Thanks Benedict on Stuffing Cakes with Sage Hollandaise
Giada De Laurentiis’ creative take on traditional eggs Benny features golden-brown stuffing patties as the base instead of the usual English muffins. She tops the cakes with crispy pancetta, a runny-yolked poached egg and a drizzle of buttery, sage-laced hollandaise sauce.

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Melts in Your Mouth, Not in Your Hands — Chopped After Hours

by in Shows, November 24th, 2015

The dessert basket in the Cooking with Bass episode of Chopped may seem like a great start to dessert, but judges Amanda Freitag, Maneet Chauhan and Marc Murphy aren’t too enthusiastic. On a new Chopped After Hours, they must cook a final course using zucchini, chocolate-covered raisins, peanut brittle and vanilla liqueur. “What’s the first initial problem with all of this?” Ted Allen asks. “Too sweet!” the judges reply unanimously.

They all realize the zucchini is going to be their saving grace when it comes to toning down the sweetness. Marc points out that you can make a zucchini cake just as easily as you can make a carrot cake, to which Maneet replies, “You can — ’cause that’s exactly what I’m going to do!” They all get off to a quick start, with Marc whisking up a batter for zucchini fritters. Amanda doesn’t want to give away her dish, so she just shouts, “I’m making a cake — that’s all you need to know!”

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3 of a Kind: Last-Minute Thanksgiving Help

by in Restaurants, November 24th, 2015

Bub CityIf a magazine-worthy home-cooked spread isn’t in the cards for Thanksgiving this year, there’s still time to turn to the experts for last-minute salvation. These three spots come to the rescue with last-minute solutions that you can reserve today and pick up just in time to keep the perfect-holiday dream alive. Read more

What to Eat the Night Before Thanksgiving

by in Entertaining, Family, November 24th, 2015

The day before Thanksgiving means travel, traffic — and, for many families, takeout. Cooking another meal the night before the impending feast isn’t high on many of our priority lists, which explains why the Wednesday before Thanksgiving is one of the biggest pizza nights of the year across the country.

This year, skip the national delivery chains and wow out-of-town guests with a pie from the best pizza joint in your neck of the woods. Some of them even deliver. Here are some of our personal favorites from coast to coast. Plus, check out Food Network Magazine’s 50 States, 50 Pizzas for worthy pies from every state. Read more