Alton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including grandmas, firefighters, the judges he keeps on hand and the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, agreed to subject themselves to Alton’s eviliciousness. While most ultimately fell in their quest for Cutthroat glory, a few shined — one in each of the four preliminary rounds and one of them again in tonight’s tournament finale. If you haven’t watched the newest episode, read no further, because we’re about to break down the ins and outs of the battle and reveal the tournament champion.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Cider may seem best on a hayride, but as harvest season winds down, the fall favorite is staging a last hurrah. Sure, it’s enhanced pork dishes and spiced up apple cakes for years, but these restaurants are using the spiced sip in new and inventive ways.
Our young Chopped Junior contestants were tasked with using avocado — an ingredient that’s great solo — as part of an entree dish. Inspired by their dishes, we put on our aprons and wandered into the Food Network Kitchen to make lunch.
We thought about guacamole, the most-iconic preparation of avocado, and decided to make it portable for lunch. So we mashed and mixed it right in its shell — no bowl required. Here’s how to make your own:
Now that Thanksgiving has come and gone, the focus is on the upcoming holiday season, and with that comes all manner of holly-jolly hall decking, including for many a switch of playlists and favorite movies. This time of year, even Food Network chefs are celebrating the season with their top picks for Christmas songs and movies — and, as you might guess, their favorites are as varied as their styles of cooking. Read on below to hear what they had to say.
Song: “Run DMC’s ‘Christmas in Hollis.'”
Movie: “I love Elf. It’s so good. ‘World’s Best Cup of Coffee — Congratulations!'”
Whether your holiday plans include an elegant cocktail party, a traditional seated feast, a seasonal open house or some combination of these events, the key to easy, enjoyable entertaining at any party is a go-to menu of eats and drinks. This holiday season, stick with Food Network’s best bets for crowd-pleasing fare, from simple sausage balls and shrimp cocktail to hearty ham and sweet, buttery cookies.
Italian Sausage Balls
Reinvent the usual Southern appetizer with Italian flair by opting for sweet Italian sausage instead of the plain variety and pairing each baked sausage ball with classic Italian ingredients like creamy mozzarella and fragrant basil. Since these appetizers are served on toothpicks, guests will be able to easily snack with their hands.
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.
These may look like basic holiday sugar cookies at first glance, but in fact, they’re even softer — and easier to prepare. How? Food Network Kitchen chefs use moist yellow cake mix in the cookie batter, so it’s no surprise that these cookies look and taste just like little cupcake tops. The white chocolate-cream cheese frosting is reminiscent of snow, and you can’t go wrong with the classic red-and-green color motif of the sprinkles. It’s important to note that some cake mix brands will yield flatter and fudgier cookies, while others will produce puffier and slightly cakier cookies. We think both are delicious in this recipe, but choose accordingly.
Get the recipe for Food Network Kitchen’s Cake Mix Holiday Cookies, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
Normally, well-respected chefs would cringe at the thought of boxed macaroni and cheese, but the appetizer basket from the special Mac and Cheese episode of Chopped is a different story. “If someone doesn’t use that little bag of powder in here, total cop-out — you’re chopped,” Alex Guarnaschelli says. In this new installment of Chopped After Hours, Alex — along with her fellow judges Maneet Chauhan and Aarón Sánchez — must make an appetizer using boxed mac and cheese, Canadian bacon, Swiss chard and monkfish.
Alex begins studding her monkfish with the bacon for flavor and plans on making a macaroni and cheese sauce for the dish. “I’m going full-on blasphemy and anarchy,” she says of her dish. Aarón and Maneet are going a little more traditional, however. Aarón is making escabeche (a Spanish fish dish made with vinegar) while Maneet has envisioned the fish with a korma sauce (a traditional Indian nut-based sauce). When Maneet and Aarón realize they’re both using saffron for their sauces, Aarón responds, “You’ve been saffroned.”
Did you know that experts suggest eating five servings of fruit and vegetables a day? If your kids get suspicious the second they see something green hit the plate, try these techniques I use with my own four kids. We eat a lot of vegetables around here, and this is how we do it.
1. Start with low-stakes recipes. There’s nothing worse than slaving over a big dinner only to find that exactly no one likes it. If your crew is new to healthy green food, try quick and simple dishes like these to start.
- 15-Minute Pasta with Chicken & Spinach
- Spinach Tortellini Soup (pictured above)
- The Pioneer Woman’s Peas and Carrots
Any new cookbook from Yvette van Boven feels like an early holiday present to home cooks everywhere, and her newest book, Home Baked, is absolutely no exception. Home Baked is exactly what you’ve come to love and expect from van Boven: vibrant and lovely, with mouthwatering recipes that read like a daydream spilling across the pages of someone’s beloved kitchen journal. The recipes are diverse, ranging from kitchen staples (like Lemon Curd and Sourdough Starter) to fully assembled baked goods (like the Chocolate Fudge with Melted Marshmallows, recipe below for you to try at home). There are showstopping birthday cakes and cookies and baked bars and even treats for your favorite furry friends. Taking it beyond recipes, van Boven has filled Home Baked with wonderful stories, beautiful images of Ireland, and tips and tricks for making sure even your leftover bread and cake scraps don’t go to waste.
When it comes to avoiding the stress of crunch time in her holiday baking routine, van Boven’s trick is simple: “I’m quite a planner,” she told FN Dish. “I make lists. Good thing is that I work from home. I can make bread and leave it to proof while I work on something else on the computer at the same time. But I do plan ahead. I hate surprises at the last minute, and I like to sit down with my family and friends once they’re here, without stress.”
The time between Thanksgiving and New Year’s Day is unofficially known as holiday baking season, but those who are sensitive to or intolerant of gluten needn’t miss out on all the sweet seasonal treats that are typically laden with wheat flour and other gluten-containing ingredients.
A blend of white rice, tapioca and buckwheat flours gives these spiced classics their authentic crunch. Now everyone can indulge in the season’s favorite cookie.
Get the Recipe: Gluten-Free Gingerbread Men