by Rosanna Talarico in Shows, February 13th, 2015
by Lindsay Damast in Holidays, Recipes, February 12th, 2015
Rise and shine this Saturday morning with The Pioneer Woman and The Kitchen. First, watch Ree Drummond cook up a pancake bar and a comfort food dinner for her hardworking family. Next, the hosts of The Kitchen will be sharing their finest breakfast ideas and tips for any day of the week.
On Sunday morning, join Giada De Laurentiis for a dazzling Old Hollywood-inspired spread featuring spinoffs of dishes from famous restaurants like Chasen’s and the Tick Tock Tea Room. Then, on Sunday night, catch three hours of competition with Guy’s Grocery Games, Cutthroat Kitchen and the season finale of Worst Cooks in America to see who will walk away with the $25,000 prize.
by Amy Reiter in News, February 12th, 2015
Valentine’s Day is on a Saturday this year — which means if you haven’t made a dinner reservation by now, you’re pretty much screwed. But fret not: A homemade candlelit meal is always more intimate than the prix-fixe menus and forced romance served at neighborhood restaurants. And since it’s a weekend day, you’ll have plenty of time to prep, whether it be for breakfast in bed, a lingering brunch or a multicourse dinner extravaganza.
Chocolate shares equal billing on Valentine’s Day with red roses, but most often rolled into truffles or tucked into assorted boxes of candy. But why wait till dessert (or, err, whatever time of day you happen to open your gifted sweets) to indulge in the heavenly ingredient? Incorporate chocolate into your celebratory meal — breakfast, lunch or dinner — to infuse your dishes with either sweetness or bitterness, complexity and subtle spice.
Kick-start your day with endorphin-boosting Chocolate Waffles (shown above). Mixing chocolate syrup into the waffle batter ensures consistent cocoa flavor without compromising the texture of the breakfast treats. Top them with additional chocolate syrup and red berries to give them that Valentine’s vibe. Read more
by Allison Milam in Holidays, Recipes, February 12th, 2015
The best food mash-ups are the kind that make you think, “Wait, that wasn’t already a thing?” Because it seems like they should have been there all your life.
Into that category one might place the “doughka,” a doughnut/babka hybrid recently whipped up by Fany Gerson, chef and owner of La Newyorkina, an artisanal Mexican icy-treat-and-sweeterie, and Dough, a handmade-doughnut destination, both in New York City.
by Sara Levine in In Season, Recipes, February 12th, 2015
Whether you’ve got yourself a sweetie or you’re going for a more “all my single ladies” approach, these chocolatey sweets are just what St. Valentine called for. Instead of swinging by the drugstore for a sorry box of chocolates, give your valentine handmade chocolate treats that are a sure-fire way to melt hearts.
It may be the go-to move, but there is something to be said for biting into plump, juicy Chocolate-Covered Strawberries (pictured above). Not only are these fruity treats romantic through and through, they’re also completely effortless to make. Plus, rolling each melted chocolate-dipped strawberry in crushed pretzel sticks or almonds makes for a crunchy complement that proves that opposites attract.
by Maria Russo in Shows, February 11th, 2015
These stacked salads from Food Network Kitchen prove dinnerworthy with layers of greens, seasonal vegetables, protein and crunch. Get inspired by the season (we’re currently obsessed with winter’s tasty beet-and-Brussels combo), or make a layered take on the classic wedge that’s a crowd-pleaser anytime of year. Read more
by Jackie Alpers in Holidays, How-to, February 11th, 2015
At Dog & Pony Ale House in Renton, Wash., the issue wasn’t that the food was poor — Robert Irvine, in fact, was surprisingly pleased with it — but rather that owner Kristen Fisher was mismanaging her business. This too-nice owner had all but given herself and the control of her eatery over to a select group of customers who were adamant that she make changes to the equipment and menu at Dog & Pony, and ultimately her willingness to concede and her struggles with trusting her staff led her to become buried in debt. With the help of Robert and his Restaurant: Impossible team, however, Kristen learned top tips for running her restaurant, and within only two days reopened the doors at Dog & Pony, a business worthy of a second chance at success.
“For December there has been a 45 percent increase in sales,” Kristen says of the finances at her business, adding that most diners’ reviews of the updates at Dog & Pony are largely “very positive.” She explains, “We are definitely listening to all the feedback and making changes that will make all our customers happy. We have brought back some of the things that the customers loved but are keeping the menu to one page, streamlined and running specials.”
by Michelle Buffardi in Recipes, February 11th, 2015
In the early 1930s, the Ferrara Candy Company created the famous Red Hots cinnamon candies using the cold panned candy method. The inventors probably never imagined that the candies, which have become a Valentine’s Day staple, could be used in so many ways. All of these ideas utilize one 6-ounce theater box of the candies. Browse the full gallery for all 11 spiced-up homemade Valentine’s Day treats.
Red Hot Strawberries
Red Hots melt perfectly into a smooth syrup that can be incorporated into a variety of recipes, including these candy-coated strawberries (pictured above). Boil 1 box of Red Hots with 1 cup of water and 1/2 cup of sugar to 300 degrees F (hard crack stage). Use a candy thermometer to monitor. Carefully dip skewered strawberries into the candy. Let cool completely.
by Joseph Erdos in Shows, February 11th, 2015
Of all of the treasures in the dairy aisle, the best one is hard to pick. Eggs are pretty great because they’re essential to breakfast sandwiches, egg salad and cake, and you can eat them for pretty much any meal, but they lose a few points for versatility because you have to cook them. Cheddar cheese is awesome because it’s good melted on just about anything and makes a killer sandwich, but you can’t really turn it into a dessert. Yogurt wins for being healthy (usually), but that’s really all yogurt has going for it.
But cream cheese? Cream cheese is the dairy aisle MVP because it’s so versatile. What else can you smear on a bagel, whip into frosting, swirl into mashed potatoes or turn into a hot, cheesy dip? Cream cheese is the best, and here are 11 reasons why:
Cream Cheese Frosting (above) is the best part of any carrot cake, hummingbird cake or red velvet cake, but try it on your favorite banana cake, chocolate cake or coconut cupcakes, or serve it with strawberries.
by Maria Russo in Behind the Scenes, Shows, February 11th, 2015
When Season 6 of Worst Cooks in America began, 14 hapless home cooks entered the competition, each with the hope of winning $25,000 and earning bragging rights for their mentor Anne or Tyler. Now there’s just one episode left. Two recruits, Kristen on the Red Team and Genique on the Blue Team, have risen to the top, proving that anything is possible in Boot Camp. They’ve cooked paella and tacos, made pasta from scratch, dished up multicomponent breakfasts and served multicourse dinners. But now they’ll be cooking for a group of culinary experts in the epic finale on Sunday at 9|8c.
Now it’s time for you, the fans, to show support for your favorite team by making your choice known.
Vote now for the team you want to support
While Cutthroat Kitchen may serve as home to Food Network’s most-diabolical cooking arena, it’s also a fully functional and well-outfitted kitchen, brimming with hundreds of ingredients, dozens of pots and pans, and enough tools and equipment to arm four chefs in battle — plus a single briefcase filled with $100,000, of course. Recently FN Dish traveled to the set of Cutthroat Kitchen for an insider’s look at what makes the space so special, including its close-quartered pantry, wall-to-wall shelves of gear and the chalkboard full of evilicious inspiration. We also caught up with Katie Allen, the show’s culinary producer, who’s responsible for equipping the kitchen, and she dished that during each week of filming, her team accepts a delivery of “43 boxes of vegetables, fruits and herbs,” and that’s just for the fresh produce. When it comes to food prep, there are some “86 pots and pans available on set”; for plating, no fewer than “27 varieties of plates, 16 varieties of bowls, 9 different types of glasses, and 21 different types of small dipping bowls, plates and spoon options” are available to the chefs during the contest.
Click the photo below to check out a behind-the-scenes photo tour of the set and peek inside the refrigerator, and look up close at the myriad ingredients, serving pieces, tools and utensils at the ready in each battle.