For the first time on Chopped, professionals and amateur cooks will go head-to-head at the end of the five-part Ultimate Champions tournament. But they’ve all competed on Chopped before: They’ve tasted what it feels like to win, and they’re hungry for more. In tonight’s third round, four heroes in their own field of work battled to determine which one would move on to the grand finale, where there’s a chance to win the largest prize in the show’s history: $50,000, with a brand-new car to top it all off. FN Dish has the exclusive interview with the winner from Part 3.
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- In honor of China’s Mid-Autumn Festival, give the gift of homemade Mooncakes. A symbol of unity and harmony, these Cantonese delicacies are available at most Chinese specialty stores, but Two Red Bowls has a pretty enticing reason to fill each round, golden cake with your own red-bean or white-lotus paste.
Oklahoma City was this past week’s stop for the food truck teams on The Great Food Truck Race. On Day One, many teams thought a few menu tweaks might be a good idea to appeal to the locals, whereas other teams planned to simply keep cooking their signature dishes. But in the end it didn’t matter, because Tyler Florence’s Truck Stop challenge had all the teams cooking the same dish: the local specialty of fried onion burgers. Putting the teams on an even playing field really showed who would rise to the top. And in the end, two did just that, while one remained in the middle and two fell to the bottom.
Whether you’re looking for the famous fried onion burger or for other comforting classics, Oklahoma has a wealth of eating options. Check out all that Oklahoma City and the surrounding areas in the state have to offer.
We’ve barely put away our swimsuits and sunscreen, but baristas at a certain coffee chain are already steaming up their immensely popular fall-flavored drink, the Pumpkin Spice Latte. Inspired by this beloved seasonal beverage, Food Network Kitchen created pumpkin-spiced treats like French toast, sticky buns and muffins, plus a take on the latte that you can make in the comfort of your own kitchen. Sip one any time of year – we won’t judge.
In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm.
It’s understandable how cauliflower’s neutrality can easily dump it into the “boring” category. It’s white (yawn). The flavor is no beet or sun-ripened tomato, but it’s solid. It’s got that whole crazy “I look like a brain” thing going on. But isn’t it our weaknesses that can serve to be our greatest strengths?
Shopping for avocados at the supermarket can bring on sticker shock. But when the guacamole itch strikes, you’ve just got to scratch it, right?
Some sticky-fingered guac lovers in South Australia have apparently taken matters into their own hands, sidestepping the produce aisles and going straight to the source. Authorities say an estimated 1,500 kilograms of Hass avocados were stolen straight off about 22 trees — stripping them bare — on a property in the town of Barmera in South Australia’s Riverland region.
Now that school is back in session, we’re bringing back an old-school concept — the cookie jar — and giving it a fresh new look and taste. Have fun baking a few batches of homemade cookies over the weekend and store them in airtight containers or jars for the kids to select an after-school sweet. These bright, candy-adorned treats from Food Network chefs appeal to the child in us all. The kids won’t be the only ones trying to sneak them from the cookie jar (a high shelf helps!).
Chilled noodle salads make perfect warmer weather meals as they are simultaneously refreshing and satisfying. Here, the earthy flavor of soba noodles, made from a combination of buckwheat and wheat, are enlivened by tangy rice-vinegar-pickled cucumb...
If you’re attending Food Network in Concert this September 20, your dinner plates (and wine glasses) will be in the hands of the city’s greatest chefs. Surrounded by succulent barbecue, dreamy pasta and sushi like you’ve never seen it before (to name just a few), it’s safe to say you won’t have to worry about food on the night of the festival. But what about the rest of your trip? Here, Food Network stars and headliner Phillip Phillips share their dinner recommendations to continue your culinary adventure in Chicago.
Geoffrey Zakarian: Paul Kahan’s restaurants Avec and Blackbird, and Stephanie Izard’s Girl and the Goat.
Anne Burrell: The Purple Pig, BellyQ, and I always have to go for a piece of BIG MEAT, so I like to go to Gibsons!
Brisket, that slowly cooked, soft-to-slice, sometimes stringy staple of your grandmother’s holiday table, humble and homey as it is, has been known to capture occasional media attention. President Obama serves it every Passover at the White House Seder, after all. Now barbecued brisket, of which the POTUS is also an apparent fan, is enjoying a moment in the spotlight.
New York Times food writer Julia Moskin recently observed that New York food obsessives, currently in the throes of a love affair with barbecued meats like “brisket, beef ribs and spicy beef sausage … turned out in authentic fashion,” are zeroing in “on brisket alone,” and giving it their own city twist by serving it “in untraditional sandwiches or with more up-to-date side dishes.”