by Joseph Erdos in Shows, September 6th, 2016
by Joseph Erdos in Shows, September 6th, 2016
For another installment of Worst Cooks in America: Celebrity Edition, Rachael Ray is taking up the role of Blue Team mentor. Last year she couldn’t win against Anne, but this year it could be different. Someone’s got to put a stop to Anne’s winning streak. Who better than Rachael? But will she be able to draft a strong team from among the nine celebrities? Only time and the final cook-off will tell. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see what challenges await both the red and the blue teams. In the end only one star will have beaten Boot Camp to win the $50,000 for charity.
FN Dish met up with Rachael on the set to chat about the new season. Rachael reveals why she prefers the title of “cook” to “chef” for herself, and how her experience growing up in a restaurant kitchen has informed her cooking and teaching style. This season Rachael claims she’s leaving the outcome to fate, but her laissez-faire method might just be what’s needed to take Anne down.
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by Amy Reiter in News, September 6th, 2016
With every new season of Worst Cooks in America, Anne has proven she’s a leader in Boot Camp, having won six out of eight seasons. Going into Season 9, she’s aiming to pull off another win with a celebrity recruit. This season there are nine to choose from. Will she pick a stellar team and rule the challenges, grooming the perfect pick to win in the finale battle for $50,000 in charity money? Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to find out which celebrities she chooses for the Red Team, and watch how she fares against the Blue Team’s Rachael Ray.
FN Dish recently caught up with Anne Burrell on the set to chat about the new season. She revealed her teaching process and gave advice to the Boot Camp recruits. Read on to get a window into Anne’s thought process, learn where she draws experience and inspiration from, and get her best piece of advice for the practicing home cook.
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by Joseph Erdos in Shows, September 5th, 2016
Could the secret to making healthy yet bland dishes taste as decadently delicious as craveworthy comfort foods be as plain as the nose on your face? Quite possibly.
A team of chemists at the French National Institute for Agricultural Research’s Center for Taste and Feeding Behavior, led by Thierry Thomas-Danguin, Ph.D., has developed a device that uses smell to trick the brain into thinking the fat, sugar and salt content of desserts and other foods — the stuff we yearn for even as we try to limit our consumption of it — is much higher than it truly is.
by Nora Horvath in Recipes, September 5th, 2016
For Season 9, Worst Cooks in America has invited nine celebrities who can’t cook to take on the challenges of Boot Camp. Mentors Rachael Ray and Anne Burrell have lots in store for these unsuspecting individuals. In their daily lives, they’re comics, TV actors and reality stars, but when it comes to the kitchen, they’re disasters waiting to happen. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see the bumbling hilarity unfold. Every day leading up to the premiere, we’ll be revealing a star contestant on FN Dish. Today it’s TV personality and businesswoman Kenya Moore.
Read Kenya’s Q&A
by Nora Horvath in Community, September 4th, 2016
Between packing up sandy beach chairs, getting little ones ready for school and gearing up for the busy month ahead, putting a satisfying dish on the dinner table can seem overwhelming on this unofficial last day of summer. But as you look ahead to fall, think about soups for bringing plenty of comfort to supper without a hassle.
by Lauren Piro in Recipes, September 4th, 2016
With Labor Day weekend in full swing, you’re likely heading outdoors to grill up an alfresco dinner. For dessert, look no further than the grill yet again — well, kind of. This week’s Most Popular Pin of the Week is a cake that looks just like a grill, but features sweet-treat toppings and a chocolate cake base. Hot dogs made from taffy, kebabs made from candy fruits, and corn made from sponge cake and jelly beans — it’s all here. The base of the cake is made using a simple boxed chocolate cake mix, and charred marshmallows and red candies are layered upon the cake to create the “coals.” Place a round cooling rack over the coals as a grate, and top it with the “grilled foods” to complete the scene.
For more crowd-pleasing recipe inspiration, check out Food Network’s Let’s Entertain board on Pinterest.
Get the Recipe: Get-Your-Grill-On Cake
by Samantha Lande in Restaurants, September 3rd, 2016
September is practically synonymous with packed schedules, and busy calendars can quickly result in one too many takeout dinners. But no worries — we’ve got a plan for you. Choose a couple of these ingenious (read: giant and easy) recipes, spend a Sunday cooking and freezing, and get ready to shower yourself with gratitude next time you need a dinner idea faster than fast.
Big-Batch Andouille Gumbo (above)
With just a little extra chopping, you can make a double batch of this hearty soup that’s chock-full of peppers, okra, onions, sausage and more. Make it an even more satisfying meal by serving it over rice.\
by Maria Russo in Recipes, Shows, September 3rd, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Chefs spend all day feeding other people, but they rarely make meals for themselves. Many larger restaurants have instituted a pre-shift spread, often called the “family meal,” which has turned into a tradition of sorts. In addition to providing nourishment for the staff, this meal can serve as a way for the cooks to play in the kitchen by testing new recipes or finding creative uses for leftover ingredients. Chefs have even been known to share their own family traditions by using recipes that have been handed down to them from previous generations. Here, the pros share their best dishes for breaking bread together before the shift begins.
by Nora Horvath in Food Network Chef, Recipes, September 2nd, 2016
Bright, light and full of bold flavor, traditional pesto is a hallmark of the summer season, mainly thanks to the vibrant fresh basil that gives the sauce its famed green hue. But believe it or not, pesto doesn’t have to be all about the basil. In fact, you can make this standard puree with nearly any greens you happen to have on hand.
On this morning’s all-new episode of The Kitchen, the co-hosts checked off items from their summer bucket list and introduced simple ways to savor the tastes of the season, including a five-minute Non-Basil Pesto recipe. It’s easily customizable to whatever greens are available, and it yields craveable results every time. Geoffrey Zakarian starts with a flavorful blend of bold garlic and walnuts for subtle crunch then looks to the greens. He chooses a mix of arugula, kale and mint, but he also suggests fresh herbs and spinach, among other picks. Whirl them in the food processor with the garlic and nuts, then boost the richness by adding Parmesan and a hefty glug of olive oil for smoothness. Perhaps best of all is that this mixture keeps well in the fridge or freezer, so you can hang onto it for later.
Labor Day has a way of sneaking up. One day it’s the 4th of July, and then, all of a sudden, it’s Labor Day weekend and you’re faced with prepping for the last cookout of the summer. Thanks to Rachael Ray’s 30-minute meals, it’s incredibly easy to whip up a crowd-pleasing spread at the last minute, just in time for this weekend’s get-togethers and backyard bashes. Break out the grill one last time and celebrate the unofficial end of summer with these top-rated appetizers, mains and sweet bites.
Southwest Turkey Burgers (pictured above)
With over 200 fan reviews and a 5-star rating, these turkey burgers surely give the usual beef burgers a run for the spotlight. Rachael mixes bell peppers, spicy serranos and hot pepper sauce into the ground turkey meat for bold flavor in each bite.