One-on-One with the Winner of Worst Cooks in America

by in Shows, March 31st, 2014

mentors with recruitsSeven weeks ago, 14 recruits entered Boot Camp calling themselves the worst cooks in America. Having been nominated by family and friends, they entered the competition to learn skills and techniques in hopes of winning the competition and $25,000 to make their dreams come true. In the end the one recruit who lasted the longest, showed the most improvement and cooked a final meal that greatly impressed a panel of culinary experts would win. The winner of Worst Cooks in America leaves with more than just prize money: He or she leaves with a set of skills that will last a lifetime. No longer a worst cook, this individual can now be referred to as the best of the worst.

FN Dish has the exclusive interview with the winner.

Find out who won Season 5 of Worst Cooks

One-on-One with the Runner-Up of Worst Cooks in America

by in Shows, March 31st, 2014

mentors with recruitsOn Worst Cooks in America, 14 recruits came into Boot camp on day one of the competition. But after seven weeks, only one recruit could walk away with the win and the $25,000 in prize money. That meant that the other remaining recruit would walk away with nothing but the knowledge and skill he or she picked up during the challenges. But by no means is that runner-up a loser, transforming from one of the worst cooks to one of the best and ultimately making it to the finale — these are accomplishments to be proud of. The runner-up of Season 5 leaves the competition with a head held high.

FN Dish has the exclusive interview with the Season 5 runner-up.

Find out who came in second place

10 Kid-Friendly Dinners Done in 30 Minutes or Less

by in Family, March 31st, 2014

10 Kid-Friendly Dinners Done in 30 Minutes or LessI have three kids under the age of 5 at home, so speed in the kitchen isn’t just nice, it’s a necessity. If your house goes a little crazy around 5 pm the way mine does, these fast, easy and kid-friendly recipes are just for you. A combination of Food Network’s best dishes and our own family favorites, these are all recipes you need to feed a crew fast, and stay sane while doing it.

1. Stovetop Lasagna: Did you know it’s possible to make lasagna from scratch in 30 minutes — sauce and all? This speedy version of a classic family favorite has fast (and delicious) dinner written all over it.

2. Pepperoni and Cheese Scrambled Eggs: What’s faster than breakfast for dinner? Robert Irvine revamps a universally beloved dish in minutes for Food Network Magazine (pictured above).

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Spaghetti Squash Tostadas — Meatless Monday

by in Recipes, March 31st, 2014

Spaghetti Squash TostadasThe key to cooking without meat is replacing the bold flavors and meaty textures that traditionally accompany beef, chicken and pork with ingredients that are equally satisfying. Eggs, tofu and beans are a few go-to picks, as they pack a hearty punch and can easily be worked into nearly any dish.

An updated version of a Mexican classic, Food Network Magazine’s Spaghetti Squash Tostadas recipe showcases a few hearty picks, including protein-rich black beans, plus tender spaghetti squash and roasted cherry tomatoes instead of meat, but it maintains a traditional taste thanks to smoky chipotle power. The beauty of tostadas is that they can be customized to everyone’s tastes; after frying the tortillas, mashing the beans and cooking the vegetables, try setting up a DIY toppings bar and let everyone build the preferred dish. For a cool topping, finish each tostada with tangy sour cream, and add a bit of fresh cilantro and lime juice for bright flavor.

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Have You Tried: Kimchi?

by , March 31st, 2014

Warning: Once you try this spicy Korean condiment you’ll be hooked. Here’s why it’s an addiction you can feel good about.

What is Kimchi?
Kimchi (sometimes spelled kimchee) is made from a combination of cabbage, chiles, garlic, sal...

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Testing the Cutthroat Sabotages: Can You Muffin It?

by in Shows, March 30th, 2014

From makeshift potato-masher arms and aluminum foil utensils to flavored jelly beans acting as seasonings, Cutthroat Kitchen sabotages are notoriously trying, so much so that many fans have asked if they’re indeed possible to pull off successfully. After more than two seasons of competition, the word is finally out, and the answer is yes: All Cutthroat challenges have been tested by Food Network’s culinary team and deemed doable within the rounds’ 30 minutes of cooking. Beginning with tonight’s all-new episode, you’ll be able to see how some of those assessments are made in a series of Testing the Sabotage videos, which showcase the decision-making process.

Click the play button on the video above to watch the first video and find out what it took for the Round 2 muffin tin challenge to make it on air.

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One-on-One with the Chopped Tournament of Stars Round 4 Winner

by in Shows, March 30th, 2014

Round 4On tonight’s episode of the Chopped Tournament of Stars, four actors entered the competition to take on the reality of competition. They would realize that this wasn’t just another role for them to play; no amount of acting could save a dish from the Chopping Block. Still, only one could walk away as the winner of the round, with a chance to go to the finale and earn $50,000 for charity. These actors learned the competition is a lot harder than it looks on TV. Find out who proved he or she was able to make it through all three courses without throwing in the towel. FN Dish has the exclusive interview with the Round 4 winner.

Read the interview with the winner

After Buying This Restaurant: 44 Restaurant & Bar

by in Shows, March 30th, 2014

Keith Simpson on Buy This RestaurantFriends and Berkeley, Calif., locals Ramonn and Mark were disappointed in their neighborhood’s lounge offerings, so they teamed up to open the ultimate swanky concept. Although Mark has vast experience in the restaurant industry, he and Ramonn would be novice owners, so they needed the help of Buy This Restaurant‘s Keith Simpson to track down the ideal location to launch their eatery. After visiting possible spaces in both Berkeley and San Francisco, they selected a prime corner location close to home and soon opened 44 Restaurant & Bar. Read on below for the first exclusive interview with Ramonn and Mark to find out how their business is doing today.

Congratulations on opening 44 Restaurant & Bar! How was the renovation process, and when did you open to customers?
Ramonn and Mark: We officially opened for business March 14, 2014. The renovations were a challenge, but exciting all along the way. We are very pleased with our finished product.

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Brownie S’mores — Most Popular Pin of the Week

by in Community, March 30th, 2014

Brownie S'mores - Most Popular Pin of the WeekSomething truly magical happens while these mash-up brownies bake. The marshmallow fluff puffs up and toasts, creating a swirled effect with the brownie topping. Turn on the oven light to watch the action and make this week’s Most Popular Pin tonight.

For more dessert recipe inspiration, visit Food Network’s Let’s Bake board on Pinterest.

Get the Recipe: S’more Brownies

5 Foods That Should Always Be in Your Desk Drawer

by , March 30th, 2014

When hunger pangs strike in the middle of a busy work day, don’t run to the nearest vending machine. Stock your desk with these healthy picks.

#1: Homemade Trail Mix
Make your own crunchy concoction by combining dried fruit, whole-grain pretze...

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