by Jeff Mauro, June 29th, 2015
by Maria Russo in Shows, June 28th, 2015
My favorite personal moment from Food Network Star, Season 7 was during the Fourth of July celebration (check out a photo). It was held on a horse farm in the hills of Malibu, and it was hot, windy and packed with a hungry audience. These conditions,...
by Maria Russo, June 28th, 2015
While surely all Cutthroat Kitchen sabotages are designed for a bit of shock-and-awe factor, perhaps no single challenge delivered as much wow-worthy reaction as the brand-new dollhouse that was rolled out — literally — for tonight’s Round 3 oatmeal cookie battle. For host Alton Brown, this is quite simply “the most-spectacular thing that we’ve ever done here on Cutthroat Kitchen,” he said to guest judge Susan Feniger during the After-Show.
He explained that in this at once oversize and miniature house, one chef not only had to prep all of the cookie ingredients, but also cook them in there by way of the mini kitchen. “This was like a miniature kitchen dropped into the middle of hell,” Alton told Susan, adding that in true evilicious fashion, this sabotage wasn’t just what met the eye.
Aubrey, who works on the show’s team bringing the sabotages to life, explained that this house featured “some challenging ways for the chef to have to use the kitchen.” Think hanging through wall cutouts to reach the kitchen and crawling along stairs to get to the bathroom, where Chef Demarco, who was gifted this unprecedented challenge, chose to use the shower basin as a mixing bowl. “Our Cutthroat Kitchen workshop wasn’t big enough to build the whole thing in one piece, so we had to build [the house] in two separate pieces,” Aubrey explained, “and then when we rolled it into stage, we could actually put the roof on.”
Check out more photos below to see inside the dollhouse and get an up-close look at what this sabotage entailed.
by Amy Reiter in News, Restaurants, June 28th, 2015
It's the nature of the Food Network Star beast that even though no matter how badly finalists want to achieve their dreams of stardom, ultimately only one can win the coveted title, and with that, 11 finalists will be going home. Every week Star Talk...
by Maria Russo in Community, June 28th, 2015
Back in 2009, The New York Times ran a two-part list, written by restaurateur Bruce Buschel, of “100 Things Restaurant Staffers Should Never Do.” Included on it were these three instructive items:
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.
75. Do not ask if someone is finished when others are still eating that course.
76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.
by Lauren Miyashiro in Food Network Magazine, June 28th, 2015
If summer parties are all about casual, alfresco entertaining, then the menu at these seasonal bashes should be just as relaxed; that’s where this week’s Most Popular Pin of the Week comes in. Instead of an intricate, involved hors d’oeuvre, opt for this simple, eat-with-your-hands appetizer. Ready to eat in only 25 minutes, this crowd-pleasing recipe takes advantage of a welcome timesaver — prepared pizza dough — to turn out chewy, smoky grilled flatbread that’s made conveniently on the grill, so you can spend time outside with your guests. For even more flavor, brush the dough with a garlic-spiked olive oil before grilling, and serve the bread with bright, no-cook tomato-vinegar sauce on the side.
For more easy party ideas, check out Food Network’s Let’s Entertain board on Pinterest.
Get the Recipe: Garlicky Grilled Flatbread Strips with Fresh Tomato Sauce (pictured above)
by Emily Lee in Holidays, June 27th, 2015
The mouthwatering burger you see pictured above features the results of Food Network Magazine’s survey that asked thousands of fans what makes a perfect burger. The findings: Most people cook their patties to medium, are pro-bacon, choose a sesame seed bun over plain and prefer cheddar cheese to American. But voters also shared some less obvious burger additions — like peanut butter, kimchi and pickled beets — revealing that almost nothing is off-limits in burger building.
To celebrate the versatile backyard fare, the July/August issue features an entire section dedicated to the art of the hamburger. From fancy flavored buns to regionally inspired toppings, you’ll find new ways to enhance your grilled patty all summer long. Find snippets of the guidebook below.
by Amy Reiter in News, June 27th, 2015
Who needs fireworks when you can celebrate America’s birthday with a sweet bite of red, white and blue? These flag desserts will make the perfect patriotic conclusion to your backyard gathering with family and friends.
Ina Garten’s Flag Cake (pictured at top)
Topped with rich cream cheese frosting and seasonal summer berries, this cake is the best centerpiece for your July Fourth celebration. Make the easy vanilla sheet cake ahead of time, and decorate it with berries and frosting just before serving.
by Amy Chaplin in Recipes, June 27th, 2015
Call it the Keurig effect. Thanks in large measure to the rise in single-cup brew pods, Americans are consuming less coffee — although they are also spending more on it than ever.
U.S. coffee consumption is projected to decline from 24 million to 23.7 million 60-kilogram bags in 2015-2016, down for the first time since 2009-2010, according to a newly released U.S. Department of Agriculture report.
by Lindsay Damast in Recipes, June 26th, 2015
Cool and creamy, light yet rich, ice cream has the ability to satisfy your cravings without filling you up. It’s these qualities that make frozen treats the perfect ending to just about any meal.
Making dairy-free versions of traditional desserts often involves a few extra steps, from making a nut-based milk or cream to replacing an egg by mixing ground flax seeds with water. These additional steps can put home cooks off, as they take extra time and ingredients, and create more dirty dishes, too. This recipe for vegan ice cream is the exception — it’s actually easier and faster than ones with traditional dairy and egg ice cream bases. It can easily be done by beginners and experienced ice cream churners alike. There’s no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you’ll scramble the eggs if your mixture cooks too long. All you need to do for this ice cream is warm coconut milk and thicken it with a little dissolved arrowroot powder before cooling and churning — it’s that easy! Infusing the milk with vanilla bean adds great flavor but can be skipped in a pinch. This ice cream is the perfect base for a variety of mix-ins, and some of my favorites are included below.
While a classic, creamy coleslaw fits in at any summer gathering — topping picnic sandwiches and sidling up next to smoky, barbecued meats — sometimes you want to serve a slaw that really stands on its own. The classic bagged cabbage-and-carrot mix often wilts over time, succumbing to the flavor of the mayo-vinegar sauce and languishing in a pool of it. But if you add in other ingredients — including, say, firm, crunchy jicama — and make the dressing a little more interesting, your slaw can more easily mingle with Asian-inspired grilled chicken or street-style Mexican corn.
Asian Slaw (pictured above)
In Alton Brown’s recipe, thinly sliced cabbage finds company with red and yellow bell peppers, grated carrots, bias-cut onions and chiffonade-sliced cilantro and mint, forming a rainbow-hued slaw with a medley of interesting textures. The classic Asian dressing imbues salty, nutty flavor, and serrano chiles add a healthy amount of heat.