This weekend, it’s all about the competitions on Food Network. First, on Saturday, four cupcake bakers will compete to win an opportunity to cater a launch party for Jessica Alba’s new brand, The Honest Company. Then on Sunday, eight kids enter into competition, joining either Team Rachael or Team Guy, ready to cook for the chance to win a Web series. On The Great Food Truck Race, the five remaining teams race to South Dakota, where the challenges include cooking buffalo. Then tune in for the ultimate in sabotage on Cutthroat Kitchen and watch a new episode of Iron Chef America.
On tonight’s Chef Wanted, chef/owner Rodney Worth was looking for an executive chef for his restaurant The Pear Southern Bistro in Napa, Calif. He and his wife, Natalie, own and operate six restaurants in Northern California, and handing over the reins of The Pear to another chef would allow Rodney to spend more time with their kids. Anne Burrell brought in four viable candidates for the job opportunity, but only one got the position. FN Dish has the exclusive interview with the winning chef.
It’s official: Football season has arrived with the Ravens taking on the Broncos in the kickoff game tonight. From now until February, the majority of Sundays will be spent on the couch watching the games and eating ultimate comfort foods like chilis, wings and dips galore. But if you find yourself headed to the stadium, check out Food Network’s all-new concession lineup straight from the chefs at Food Network Kitchens.
Six NFL stadiums are serving up offerings like sloppy joes, hot hogs, brisket sandwiches, and mac and cheese. The signature sloppy joes are a drool-worthy combination of ground beef and slab bacon chunks with slow-cooked tomatoes topped with shredded pepper Jack cheese and fried onions. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired menu item at each stadium.
If you’ve ever found yourself watching Cutthroat Kitchen and imagining the next-best sabotage that could befall the competitors, now is your chance to have your ideas heard. Food Network is currently accepting submissions for upcoming challenges, and it’s up to you, Cutthroat fans, to decide with what disruptions future contestants will have to adapt. You’ve seen host Alton Brown sell the exclusive use of salt and enforce a mandate to fashion utensils out of aluminum foil, but now the network wants to know what you think he should dish out next.
Think you have the ultimate sabotage worthy of being featured on the show? Tell Food Network by tweeting your suggestion using #Evilicious or leaving a comment below, and it may appear on an upcoming episode of Cutthroat Kitchen.
Catherine McCord, FN Dish contributor and founder of Weelicious blog, is back for a second helping of recipes and menu ideas for time-strapped parents — this time with a focus on lunches. In Catherine’s new book, Weelicious Lunches, she offers 160 lunchbox ideas for kids of every age. You’ll never stare blankly at your fridge again.
What caught FN Dish’s eye? There’s a whole chapter on peanut butter and jelly. A whole chapter — 10 new takes on the classic combination that makes kids and adults smile, including Peanut Butter Pancake Sandwiches. Parents will also rejoice in the Weelicious Lunch Allergy Guide. Front and center, it organizes which recipes are gluten-, nut-, egg- and dairy-free. Don’t have kids? FN Dish believes this book is just as useful for adults. We don’t think anyone will argue against packing Catherine’s Silky Tomato Soup with Grilled Cheese Crouton Bites in a Thermos for work.
You can buy Catherine’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish what your back-to-school or work lunch strategy is in the comments. We’re giving five lucky, randomly selected winners each a copy of the book.
Whether you’re hosting a weekend brunch for a crowd or are simply looking to dress up your family’s morning meal routine, it’s important to have in your recipe repertoire a few go-to breakfasts for easy dishes to start the day. French toast, flapjacks and fried eggs are indeed tried-and-true classics, but quick-cooking breakfast casseroles are the ultimate picks for families, as these all-in-one beauties take the stress out of coordinating multiple components of a meal. Check out Food Network’s top-five breakfast bakes below to find both sweet and savory twists on the simple casserole with recipes from Ina, Giada and more Food Network chefs.
5. Mushroom-Spinach Baked Eggs — Start with a simple saute of mushrooms, onions and spinach, then layer that atop potato bread and finish with eggs and nutty Gruyere cheese to create a richly satisfying casserole in only one hour.
4. Breakfast Bread Pudding — The secret to Ina’s recipe is letting the slices of brioche rest in a pool of honey-vanilla custard before baking; this ensures the bread has a chance to soak up the flavor of the liquid and become moist.
If you’re making a sauce, soup or stew with meat, a layer of fat will probably appear on the surface. To remove it, position your pot halfway off the burner: The fat will migrate to the cooler side. Then gently lower a ladle onto the surface of the fat (try not to disturb the surface too much or you’ll stir the fat back in). Better yet, if you have time, chill the dish: The fat will congeal and you can scoop it off.
Beets may be available year-round, but there’s good reason to hoard each ruby-red root this month. Sure, these magenta beauties are known for their pronounced health benefits, but that’s not why we eat them. Beets have a profound, earthy sweetness that takes some thought to tease out, and from June through October, you can bet that beets are at their most tender state.
This season, breathe life into your beets by balancing the sweetness with a dose of unanticipated acidity. Whether you use sour fruit to make a marinade or as a full-blown ingredient, a wash of tartness can do a sweet beet some serious good.
1. Balance with Oranges: Fresh oranges do so much for beets. In addition to showcasing the obvious color, Food Network Magazine’s Warm Beet-Orange Salad (pictured above) unites supple roasted beets with the citrus fruit’s charming acidity. On the other side of the spectrum, its No-Cook Beet-Orange Salad use thinly sliced chioggia or golden beets for a dish that’s raw, fresh and invigorating.