One-on-One with the Chopped Tournament of Stars Round 1 Winner

by in Shows, March 9th, 2014

Greg and BrandiOn tonight’s premiere episode of the new Chopped Tournament of Stars, four sports stars entered the competition to take on the mystery baskets for an opportunity to earn a spot in the finale. A $50,000 donation to charity and the title of Chopped champion are at stake. Each athlete is familiar to the competition of his or her individual sport, but when it comes to the Chopped kitchen, it’s an entirely different ball game. Only one proved to have what it takes to win, showing a true charge of the kitchen. FN Dish has the exclusive interview with the Round 1 winner.

Get the interview with the winner

Red Velvet Bread Pudding — Most Popular Pin of the Week

by in Community, March 9th, 2014

Red Velvet Bread PuddingThis week’s Most Popular Pin of the Week combines two classic desserts: cupcakes and bread pudding. Red velvet cupcakes get extra moist and flavorful when baked into a creamy bread pudding. You can start with cupcakes and frosting made from scratch as instructed in this recipe. Or if you’re strapped for time, use frosted cupcakes from your favorite bakery.

For more comfort food recipe inspiration, visit Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Red Velvet Bread Pudding

5 Foods To Always Have In Your Fridge

by , March 9th, 2014

mango
A fridge filled with health-promoting ingredients is an amazing thing. Next time you stand there scanning the shelves, make sure these foods are within reach.

1)    Homemade Salad Dressing
Think that bottled dressings are just as good as homemade...

Read more

Worst Cooks Skill Drills: Flavor, Flavor, Flavor

by in Shows, March 8th, 2014

Alina and BobbyWhen it comes to cooking, the most-important aspects that determine a successful plate of food are taste and flavor — that’s a given. Food that tastes good is good. But on Worst Cooks in America, taste and flavor are oftentimes the last things on recruits’ minds. What happens quite often is they will overcompensate with salt or use way too many spices when they’re told their food is not flavorful enough. And on occasion they will mix up competing flavors, making, say, a Cajun curry — a dish that is confused and muddled.

The lesson that Anne and Bobby try to teach is taste, taste, taste. Taste as you go, as you cook, so you won’t end up oversalting your food before serving it. It’s all about layering flavors and making combinations that work well together and do not compete against each other. This is a cornerstone of learning to cook, and hopefully by the end of Boot Camp the recruits will have learned this lesson.

Watch the video

A Family Affair in Chefs’ Kitchens

by in Shows, March 8th, 2014

Katie Lee and Sunny AndersonOn this morning’s brand-new episode of The Kitchen, Katie Lee shined a light on a family-favorite recipe, a rich, hearty Beef Stew. Although she’s since modernized the dish and turned it into her own creation, she reminisced on memories of her grandfather making this long-honored, tried-and-true classic. No matter your family’s cooking style or experience in the kitchen, chances are that you, too, can recall cooking a beloved recipe alongside a loved one or close friend.

FN Dish caught up with some of your favorite Food Network chefs, and it turns out that when they’re cooking off the clock, these stars are most fond of creating meals with their families as well. Read on below to hear how The Kitchen co-host Geoffrey Zakarian, plus Scott Conant, Alex Guarnaschelli and more chefs answered one simple question: Who’s your favorite person to cook for? Then cast your vote in the poll to tell FN Dish who you most enjoy being with in the kitchen.

Read more

Food Fight!: Pasta vs. Pizza

by , March 8th, 2014

pasta and pizza
They’re in a serious tie for tastiness — but which is healthier, a bowl of spaghetti or few slices of pizza? Find out which cheesy, carb-y wonder has the most redeeming value in this (tomato-spattered) showdown between pasta and pie!

Piz...

Read more

Supermarket Chic, Water Into Wine and a Food Personality Quiz

by in News, March 8th, 2014

Supermarket Chic, Water Into Wine and MoreAttention, grocery shoppers: The fashion world now thinks you’re cool. Chanel designer Karl Lagerfeld has a history of creating over-the-top settings for his Paris fashion shows — an airplane, an art museum. This year he built a faux supermarket stacked with brightly colored goods labeled with Chanel-inspired names — Coco Chanel Coco Pops, anyone? — which models plopped into Chanel-branded shopping baskets. (We’d like to see those couture catwalkers try this.) “Fashion editors posed with shopping trolleys amid this Warholian fashion extravaganza,” the Guardian reports, adding that a full-on riot broke out when show attendees briefly believed they could take the cleverly labeled goods home. [Guardian]

What food are you? The line at the top of Buzzfeed’s What Food Matches Your Personality quiz — “God, you’re such a burrito” — made us laugh, but only until we diligently answered all the questions and were labeled a burrito ourselves. “Here comes the burritoooooooo! (That’s you.),” the results jeered. “You’re a Renaissance man/woman. You’ve got a little bit of everything. And everybody better watch out because your flour tortilla is homemade.” Not satisfied, we took the quiz again and totally changed our answers. (Whatever, we’re such a burrito.) This time, we were cheese: “You go well with almost anything … and … make a lot of people happy.” Yeah, that’s better. [Buzzfeed]

Read more

Savannah-Style Irish Potato Soup — Down-Home Comfort

by in Recipes, March 7th, 2014

Baked or boiled, simmered or stewed, potatoes are the ultimate in down-home comfort. (Of course, it doesn’t hurt that potatoes are often paired with creamy butter, gooey cheese or crispy bacon.) There’s actually a biological reason behind us wanting to feast on spuds. Our body’s favorite fuel is carbohydrates and potatoes are loaded with carbs. When we’re blue or feeling poorly, our bodies yearn for our favorite fuel. Once eaten, carbohydrates break down into smaller sugars that are absorbed and used as energy, fueling muscle contractions. Any extra eventually gets stored in the body as fat. Read more

This Week’s Nutrition News Feed

by , March 7th, 2014

bell pepper
In this week’s news: The World Health Organization doesn’t sugarcoat its advice; fruits and vegetables feel the love — even in school cafeterias; and food labels get ready for their makeover.

No More Sweet Talk
Studies have associ...

Read more

Fridge Frittata — The Weekender

by in Recipes, March 7th, 2014

Fridge Frittata - The WeekenderEggs are my comfort food. When I’ve had a rough day, I eat them fried and served over buttered toast cubes. Mornings when I know I’ll need lots of energy, I eat them scrambled with grape tomatoes and avocado. And nights when I can’t imagine cooking anything ambitious, I simmer tomato puree with kale and garlic and poach two eggs per diner in the sauce.

When it comes to eggs for a crowd, I’m very fond of big egg bakes and frittatas. I have a couple favorite versions (spinach, red peppers and goat cheese is one I make a lot), but I’m always on the lookout for new ideas for add-ins and toppings.

Katie Lee’s Fridge Frittata came to my attention recently and I knew immediately that it was a recipe worth trying. She has you saute deli ham, peas and leftover french fries (oven-roasted potatoes or a handful of frozen hash browns would also work) in an oven-safe skillet. You add whisked eggs and then dollop on ricotta cheese and dabs of pesto. It puffs as it bakes and makes a glorious main dish for brunch or supper.

Read more