The Ladies of Chopped — Chopped After Hours

by in Shows, December 10th, 2015


Tonight the ladies of Chopped, or the “Charlie’s Angels of Chopped,” as Alex Guarnaschelli put it, judged a special mother-in-law and daughter-in-law episode of the show. And on After Hours the ladies are busting into the kitchen to take on one of the baskets from the episode. Judges Amanda Freitag, Maneet Chauhan and Alex take on cooking with lasagna, onion blossom chips, arugula and a wine purse. “This was one of the more catastrophic appetizer baskets that we’ve seen,” says Alex as the ladies chat about the basket’s difficulties. But there’s no doubt the three will succeed, despite it being a 20-minute appetizer round.

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Scripps Lifestyle Studios’ Ultimate Cookie Party

by in Community, Holidays, December 10th, 2015

Gingerbread CookiesCalling all cookie lovers! For the first time ever, FoodNetwork.com and HGTV.com are coming together for a holiday cookie extravaganza complete with a full spread of seasonal sweets, a duo of next-level gingerbread houses and even all-star talent like Justin Warner — and it’s all happening live on Facebook.

Beginning at 10 a.m. EST Friday, Dec. 11, you can go to Food Network’s official Facebook page, where Justin will be taking fans behind the scenes inside the Food Network Kitchen and chatting with expert cookie bakers on the team to find out what it takes to bake a cookie that not only tastes great but looks festive too. As the day unfolds, stay tuned to our Facebook page and pop over to HGTV’s official Facebook page to see how the Food Network and HGTV teams put their signature spins on a store-bought gingerbread house. You can also delve into the little-known bits and bites of cookies with Dan Pashman as he reveals the right way to eat a cookie. (Yes, there’s such a thing as a wrong way.) And learn the best sips to serve alongside your favorite cookies.

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Relax, It’s Just a Holiday Party

by in Entertaining, Holidays, December 10th, 2015

And just like that, the holidays are upon us. We see TV commercials with foyers full of people greeting and clinking wine glasses, we watch Diane Keaton movies directed by Nancy Meyers in which the kitchens look like the love children of Martha Stewart and Philip Johnson, and we start to agonize over the fact that we really, really promised ourselves that this year we would (finally) host a holiday gathering. But all those people! All that cooking! All that planning!

But we are going to entertain. And this is how’s it’s going to happen: an open house. It will not be a sit-down dinner for just a handful of friends or be a frenetic cocktail party. It will be a gentile stretch of time with people coming and going as they please. There’ll be a serve-yourself bar with an array of (mostly) room temperature food, and it’ll have a relaxed atmosphere in which people understand that the whole point was to connect for a little while, share a drink and enjoy something good to eat.

Everyone’s time is so stretched in the last months of the year. This kind of party allows people to stop by when it works for them and stay as long as they wish — and it allows you to host a lot of people in one day (i.e., knock off all those IOUs for the times you’ve been their guest) without cramming everyone into your house at once.

Check out our step-by-step guide to throwing an open house holiday party that’s as fun as it is stress-free — even for the host.

Michael Symon Continues His Search for the Best Burgers, Brew & ‘Que in Season 2

by in Shows, December 10th, 2015

Michael SymonBack for Season 2 of Burgers, Brew & ‘Que, premiering Friday, Jan. 15 at 10:30|9:30c, Michael Symon is traveling the nation yet again on a quest to find the best mouthwatering burgers, fall-off-the-bone ribs and local brews to wash it all down. And in this new season, he’s headed to new destinations and meeting up with more special guests.

Find out more about the new season and watch a preview

5 Fan-Favorite Holiday Cookies Worth Preheating Your Oven — Fall Fest

by in Holidays, Recipes, December 10th, 2015

Lemon Ricotta CookiesIf you’re going to put all the time into baking your holiday cookies from scratch, they better be good, right? So before you go with any recipe that falls into your lap, feast your eyes on these tried-and-true, fan-favorite cookie recipes, each bringing dozens of 5-star fan reviews to the plate.

With nearly 1,000 reviews and a 5-star rating, Giada De Laurentiis’ Lemon Ricotta Cookies are at the top of the heap. These tender, citrusy ricotta cookies will add a refreshing brightness to your cookie exchange, with fresh lemon zest mixed into both the dough and the glaze.

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Giada’s Tips for Make-Ahead Holiday Meals, Plus 7 Easy Recipes

by in Food Network Chef, Holidays, December 10th, 2015

Giada De LaurentiisThere’s no shortage of to-dos when it comes to holiday party planning, so if you can find a way to make meal prep easier before the event, all the better. On her brand-new series Giada’s Holiday Handbook (Sundays at 11a|10c), Giada De Laurentiis is sharing her tried-and-true tips and techniques to entertain with ease this season, plus her best crowd-pleasing recipes for guaranteed party success. Recently FN Dish checked in with Giada about what it takes to successfully prep some of the dishes ahead of time, and it turns out that it’s not only possible, but also simple.

“Any kind of baked pasta can be assembled ahead and then pulled out to bake whenever you are ready,” she told us. Meats, too, are go-to picks. Giada explained: “Braised dishes are always better the next day too. Think stews or my braised lamb osso buco or braised short ribs. Do them a day or two ahead, and you just have to gently rewarm when the guests arrive.”

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The Food Trends to Look for in 2016, According to Food Network Kitchen

by in News, December 10th, 2015

The Food Trends to Look for in 2016, According to Food Network KitchenStunt snacks that aim to shock consumers with their strange mash-ups of flavors and products are so 2015. The coming year, 2016 — can you believe it’s almost here? — is all about foods that fit our schedules and lifestyles.

And the new year will usher in a new emphasis on authenticity.

“The American food landscape is more diverse, global and fluid than it’s ever been before. The new authenticity isn’t about ‘exotic’ anymore; instead, it’s about getting something honest, passionate, original and unmediated — something
real,” the Food Network Kitchen team suggests in its food-trend forecast for 2016. “This means a lot of things, but the ones we’re most excited about: high-end street food and low-end fine dining, elevated-grandma food, food-nerd-chic, adventure cuisine, chefs of color making whatever food they’re passionate about, and travel apps that let you eat like a local anywhere in the world.”

That means eaters can look for border-crossing, boundary-pushing, authority-challenging personal cuisines; humble eats (like tacos) to be elevated and high-end foods (like French fare) to be brought down to earth; a new wave of culinary innovators and influencers who thumb their noses at preconceived notions and conventions; and the continued rise of local-food apps.

Here are a few other trends the team’s prognosticators predict we can all look forward to in 2016.

Fast and Fancy: In a trend driven in part by millennials, who are apt to blur the lines between high- and low-end cuisine in pursuit of a tasty, affordable, conscientiously created meal they can feel good about, formerly lowly foods — like burgers and burritos, falafel and tacos, and sandwiches boasting barbecued meats or chicken fresh from the fryolator — are being reinvented and raised up in an “explosion of chef-driven fast casual” dining. (Think “better sandwich.”) Established restaurant chains will up their games, too, with higher-caliber ingredients and more opportunities to customize.

Deliciousness Your Doorstep: Ding-dong — your food has arrived! In 2016, consumers can expect to see a greater level of convenience. With the delivery of everything from your groceries and meal prep options (meals, ingredients, kits) to takeout of every stripe. Do you follow a paleo or vegan diet? There are app-based delivery options for that, too. So easy. Read more

Classic Sugar Cookies — 12 Days of Cookies

by in Holidays, December 10th, 2015

12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.

What sets a classic, homemade sugar cookie apart from the doughy store-bought varieties? We think it’s the combination of crispy edges and a soft, buttery center. Food Network Kitchen strikes just the right balance by using superfine sugar to give the cookies crunchiness, and a small amount of baking powder, which ensures that they puff just a little without spreading too much and losing their shape. You can cut the dough into whatever shapes you’d like, but these tree ornament shapes are timeless.

Get Food Network Kitchen’s Classic Sugar Cookies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

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Inside Santa’s Mischievous Workshop — Alton’s After-Show

by in Shows, December 9th, 2015

In tonight’s brand-new seasonal special, host Alton Brown decked the diabolical halls of the Cutthroat Kitchen arena with a holiday-themed Naughty vs. Nice battle. Of course no celebration of the season is complete without Santa Claus — and with that, a peek inside Santa’s workshop. Chef Jackie got an up-close and personal look at this miniature house when forced to make a snack for Santa, and so too did judge Antonia Lofaso when Alton challenged her to make a dip in the same space on the After-Show. The catch for Antonia? She had to harvest all of her ingredients from the doors of an advent calendar, which Chef Jackie also had to do, thanks to a double sabotage in Round 3.

It didn’t take long for Chef Antonia to realize the limitations — and potential hazards — of Santa’s tiny workshop. “I’m totally going to hit my head — ow!” she exclaimed. After discovering the first set of ingredients, which included mascarpone and ciabatta, in doors one through five, Antonia got to work on a crostini-and-dip plate; ultimately she made do with little else, as many of the remaining doors provided her with seemingly useless goods, like fortune cookies and pineapples. “I’m feeling good about this now,” Antonia said as she kneeled down in the prep area of the workshop and got to work.

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3 of a Kind: Fine-Dining Chefs Gone Casual

by in Restaurants, December 9th, 2015

3 of a Kind checks out three places across the country to try something cool, new and delicious.

There is something special about fine dining — the perfectly plated dishes, superb service and inventive cuisine. But chefs who have honed their craft in white-tablecloth restaurants are increasingly taking their skills and applying them to casual cuisine. Across the country, quick-service, low-key spots are popping up from perfectly pedigreed kitchen teams. Read more