Given the unexpected sabotages, limited time on the clock and looming judgment with which they’re forced to adapt, it’s likely that when chefs compete on Cutthroat Kitchen, they’re cooking under a crushing amount of stress and pressure. For some, that anxiety may serve only to better their game, forcing them to work smartly and efficiently, but for others, such a burden may get the better of them.
In this week’s competition, a chef’s inability to cope with the competition’s demands ultimately led to his or her exit. Judge Antonia Lofaso told Alton on his After-Show that the contestant’s Round 1 lasagna offering featured such grievous errors that she had no choice but to eliminate him or her on account of these seemingly elementary errors. Although inexperienced with making fresh pasta, this chef was forced to make pasta dough from scratch, but the end result proved “dense,” according to Antonia, and was only one part of an overall unsuccessful plate. “It was just poorly executed, everything on the dish,” she said, “from the cuts of the bell peppers to them not being cooked to pasta that was just completely inadequate.”
Guy and his family are heading out on the high seas for a cruise through the Caribbean. Get ready for some off-the-hook family fun and kickin’ food aboard the Carnival Breeze, making stops in Miami, the Bahamas, Turks and Caicos, and Jamaica. Tune in Monday, Oct. 28 at 9pm/8c. But until then, get a sneak peek of what to expect in the hourlong special. Read on for more behind-the-scenes images of Guy’s adventure with his family.
Pumpkin pies and apple pies are a must on the Thanksgiving table — and, yes, people are starting to plan for Thanksgiving already. But sometimes it’s the unexpected dish that sparks the conversation and becomes the favorite of the night. Enter in this week’s Most Popular Pin of the Week, Anne Burrell’s Sticky Toffee Pudding. After Anne bakes the cake for this decadent and sweet dessert, she pokes holes on top so her toffee sauce can seep in throughout. Round out the dessert with a hearty scoop of vanilla ice cream or a heaping mound of whipped cream. Expect lots of requests for seconds.
There are so many egg varieties at the market these days, it’s easy to crack under pressure if you don’t know what labels mean. That said, no matter what the carton says or the type of eggs you buy, the most important thing...
You’ve seen her on Food Network Star, outlasting 11 rival competitors to become the Season 9 winner, and starting this Sunday at 10:30am/9:30c, she’ll star on her first-ever series, Southern at Heart. But Damaris Phillips remains relatively new to the Food Network family and perhaps a bit unknown to her fans. This Kentucky-born culinary school instructor is passionate about her large family, matchmaking in the kitchen and, of course, all things southern. But there’s more to know about Damaris, like her most-detested ingredient, favorite kitchen memory, go-to culinary tool and last supper must-have. FN Dish recently caught up with her in her hometown of Louisville, Ky., and found out the answers to these questions and others. Read on below to hear from Damaris, then browse photos to see her out on the town in Louisville.
What’s your Achilles’-heel ingredient, one that you hate to work with or encounter in someone else’s dish? Damaris Phillips: Button mushrooms.
What was your most memorable meal? What, where, who — details, please! DP: I don’t have a most memorable, like one memorable meal, but we had brunch every single Sunday growing up, so when I think about eating with my family, I think about having the same food every Sunday.
Studies have found that these members of the cabbage family, which are now in season, may help reduce the risk of cancer. Pick up a bunch on your next trip to the market, and show them off in any of these recipes.
On Halloween, kids — and many grownups — are excited to eat just one simple thing: candy. But while a little indulgence may indeed be called for on the holiday, most moms and dads insist on offering something other than chocolate bars and peanut butter bites to their littlest ghosts and goblins. This year, whether you’re hosting a pre-trick-or-treating get-together with the neighbors or simply making dinner for your family before heading out for the night, serve up a themed menu of spooky eats and drinks to celebrate. These family-friendly recipes below for grilled cheese and tomato soup, chicken lollipops and strawberry-orange punch go a long way in making sure kids’ bellies are full before they start collecting candy.
As comforting as it is hearty, Food Network Kitchens’ Vampire Blood Tomato Soup with Muenster Sammies (pictured above) is a top-rated recipe that features a Halloween-worthy twist on a kid-approved pairing: tomato soup and grilled cheese. Here the Kitchens puree tomato-basil soup into a smooth consistency, then serve the warming mixture alongside gooey cheddar-muenster grilled cheeses built on pumpernickel bread. To achieve the ghoulish designs pictured above, opt for a ghost-shaped cookie cutter when shaping the sandwiches.
Brother and sister Larry and Laura Vecchio, and their mother, Antoinette, were being torn apart over the decision on how to rescue their failing Italian restaurant, Mia Famiglia. And they desperately needed a cohesive plan for the future — not a division in the business or their family. But that’s exactly what Rocco DiSpirito gave them when he arrived at their Long Island City, N.Y., restaurant.
On the series premiere of Restaurant Divided, Rocco and his team transformed the space within Mia Famiglia into two separate restaurants: Larry’s Communal Steak, a chic yet comfortable steakhouse with communal seating, and Laura’s Mac House, a Yankees-clad sports bar specializing in macaroni and cheese. For one night, both eateries served customers side by side and tried to prove their long-term staying power. After hearing from food critics, listening to customers and tasting the food from both menus, however, Rocco decided that the steakhouse offered the Vecchios the best chance for success, and he ultimately reopened Mia Famiglia as Larry’s Communal Steak.
This time of year, there is no more popular or trendy ingredient than pumpkin. It is everywhere you look, from muffins to salads (all those pumpkin spice lattes don’t count, as there’s no actual squash in them, just pie spices). With such ubiquitous distribution comes the inevitable backlash. Some folks are truly dead-tired of all the pumpkin.
Let me take a moment to intervene on behalf of pumpkin (and all the rest of the sweet, orange-fleshed winter squash). I beg you: Don’t dismiss it just because it’s going through a period of oversaturation.
Instead, think of all its virtues. It’s a great source of beta carotene. It’s full of healthy fiber. And with just a little roasting, the flesh becomes intensely sweet and creamy. Truly, what’s not to like?