The morning rush is rough for nearly everyone; we all know it’s almost impossible to cook up an elaborate breakfast when you have only five minutes to yourself. But that doesn’t mean you should skip breakfast altogether. Instead, use that little amount of time to prep a flavorful, satisfying smoothie — and that’s where this morning’s all-new episode of The Kitchen comes in. Today the co-hosts showed off a trio of cool, creamy blends, but instead of featuring the usual berry or banana base, they made the mixtures more decadent, opting for flavors inspired by autumnal desserts (think pie for breakfast). Sold yet? Keep on reading for more details and all the recipes.
When you’re aiming for mac and cheese greatness, you’ve got your pick of melting cheeses. You can go all in on sharp white cheddar, enjoy some European flair with Roquefort and Gruyère or spice things up with pepper Jack — it’s all part of the fun of making this comfort food favorite. While we can’t tell you what your dream team of cheeses might end up being, we do know that you might have to taste test a few bowls to figure it out. To get you started on that delicious journey, here are some of our favorite recipes.
Sunny Anderson’s recipe calls for a three-cheese blend of cheddar, Colby and pepper Jack, with the last cheese being essential (along with a bit of cayenne pepper) for the heat in the dish. On top of the cheese, this recipe amps up the crunch factor with a topping of homemade croutons.
I’m a chocolate person — usually. When it comes to baked goods, I usually don’t see the point in indulging unless there’s chocolate involved … except when it comes to apples in the fall. Is there anything more satisfying than a tart-but-sweet dish whose description includes the phrase “apple-cinnamon”? If you’re a fan of this combo like I am, do yourself a favor and make one of these recipes this week — and another after that. As for me, I’ll be working my way through this list to the end. #Commitment
Apple Dumplings (pictured above)
What if you could hold an apple pie in your hand? That’s what Trisha Yearwood is offering in these delicious treats.
Stay out of the cold this weekend, and get some new fall recipes from your favorite Food Network chefs. On Saturday morning, Ree Drummond is dishing out her best tips for freezer-friendly meals and making a fall favorite, her Butternut Squash Soup. Then, The Kitchen co-hosts are joined by Food Network Star Tregaye Fraser, and they’re whisking up some brunch classics infused with fall flavors. After that, Ayesha Curry’s husband, Stephen, is having friends over, and Ayesha’s cutting the calories of guys’ night classics. Then, Valerie Bertinelli is headed to Arizona, so she’s preparing some make-ahead meals for her husband, Tom.
On Sunday, Guy Fieri’s in the kitchen with his mom, Penny, and they’re crisping up a juicy, buttery chicken. Then, head over to East Hampton, where Ina Garten is making dinner in honor of her friend Deborah. After that, Scott Conant joins Bobby Flay in the kitchen to make their modern take on a classic New York brunch.
On Sunday evening, everything is getting fried in Flavortown Market on a fry-centric episode of Triple G. Then, the final three teams on Halloween Wars are building displays to show a crypt after dark, and on Worst Bakers in America, a pie-eating contest inspires the bakers to create plates that Duff Goldman and Lorraine Pascale will judge in a blind taste test.
In the new Chopped tournament, 12 former Chopped champions are getting the chance to go up against Bobby Flay in battle. In every round, four chefs compete to earn a spot in the finale, at the end of which one single champion will get the opportunity of a lifetime, to cook head-to-head against a Food Network great. With $40,000 on the line, the stakes are high, the pressure is on and the cooks are ready to show what they’ve got. In Part 1, chefs Jay Abrams, Mackenzie Hilton, Bradley Stellings and Demetrio Zavala cooked for their lives, but only one earned the win and the first spot in the tournament’s finale.
You’re out to dinner with friends and decide to order a bottle of wine, but there’s something about the wine that seems … sort of … off to you. Still, you’re no wine expert, so how can you really know? Should you just swallow your doubts and drink the wine anyway? Or should you risk seeming high-maintenance and send it back?
It can be difficult to tell whether a wine is actually bad or just not your cup of tea — to mix a beverage metaphor. Happily, the web is filled with advice from oenophiles (including this recent article on FoxNews.com) on how to handle the situation. It all basically comes down to three things:
With a good chili recipe on your side, you can be the MVP at everything from a tailgating party in a parking lot to a weeknight dinner at home. Warm, comforting and so easy to make, chili as a category is infinitely adaptable — and we’ve got so many different ways you can score big when you cook it. And don’t even get us started on all the things you can do with leftover chili.
Make It Classic, but Better
Save a beer for Geoffrey Zakarian’s no-bean, all-meat Game-Day Chili. It adds another layer of complexity to this loaded blend featuring fire-roasted tomatoes, three pounds of ground meat and a whole lot of fragrant spices.
When you’re scooping out a pumpkin to make a jack-o’-lantern for Halloween, fight the urge to toss the seeds in the trash. We know — they come out covered in orange goop. But you’d be surprised how quickly they turn into a crunchy, roasty snack, with just a little extra effort. We’ve outlined how to save and roast pumpkin seeds here, but here’s the short version: Clean them in a colander to remove the pulp, spread them on parchment to air-dry, and then toss them in your favorite flavorings and roast at 425 degrees F for about 10 minutes. That’s it!
They’re delicious simply sprinkled with salt (that’s what we did above), but they’re also the perfect blank canvas for many spice and seasoning combos. Try tossing your seeds in these mixes.
This week on Worst Cooks in America: Celebrity Edition, the recruits were tested on teamwork, communication skills and complex cooking techniques. We saw the return of Remote Control Chef, which had each team directing their mentor in cooking a recipe. The teams came together and worked well under the pressure. The Main Dish challenge, however, would prove to be an exercise in frustration for some, especially when it came to using a vast array of unfamiliar spices. The Red Team’s Matt and the Blue Team’s John ended up being nominated for the elimination challenge, where both had to create their own kebabs in order to save themselves. But an accident almost derailed one of the recruits. Find out who got sent home and who saved himself to cook another week.