Chefs are often asked how they stay fit when they work around food all day. Bobby Flay, TV chef, restaurateur and cookbook author, manages to stay trim despite his life being immersed in food, and he’s eager to share his secrets. In seven new, web...
It’s no surprise that between shopping for dinner parties, holiday open houses, tree trimmings, decorations and, of course, presents, it can be easy to rack up a hefty spending bill as you celebrate the season of giving. This year, as you shop for close family members, distant relatives and relative strangers alike, let Food Network’s holiday gift guides rescue your wallet from the seasonal pinch. You’ve heard it before: It’s not the amount of money you spend on a gift but the thought you put into it that counts. Food Network’s collection of both quirky and classic items makes it easy to find presents that are both inexpensive and full of heart for everyone on your list. Check out a few of our favorite gifts below, then browse our entire collection of goodies in our gift guides, organized into two price increments: those less than $20 and those less than $50. Tell us in the comments below: What’s the best, most inexpensive gift you’ve ever given?
Shocking to say the least, Chef Elizabeth Falkner’s elimination last Sunday night was downright powerful and emotional, not only for Chef Falkner, her fellow chefs and the judges, but also you, Next Iron Chef fans. After all, given her string of successful Showdown wins and a first-place finish in the Chairman’s Challenge of Transformation, Chef Falkner seemed to be on the fast track to Redemption glory, and fans were just waiting for her to finally claim the title of The Next Iron Chef. On Sunday, however, things took a troublesome turn and, in a moment of striking déjà vu, she crumbled in the Chairman’s ingredient auction and a head-to-head Showdown against the rival she had chosen, just like Chef Anne Burrell did in this challenge last season. Despite a smart Caesar salad and fried anchovies, Chef Falkner was told that she would not become The Next Iron Chef, and within minutes, fans Tweeted @FoodNetwork and took to our Facebook timeline and blog to express their disappointment, confusion and sadness over her early exit.
Questioning Chef Falkner’s quick decline on the road to redemption, K. Patrice Williams posted a comment on Facebook (pictured above) that speaks to both Chef Falkner’s highest and lowest moments of the competition. “I can believe I cried when they eliminated her. I’m still shocked. I was convinced she was going to be The Next Iron Chef. How does someone [go from making] the best dessert any of the judges have ever tasted to getting eliminated the next week?” she wondered, echoing the sentiments of fellow Falkner fans.
All month long, Food Network has a bunch of holiday episodes and specials that are sure to give you some great ideas for celebrating the holidays. This weekend it’s all about entertaining family members and dear friends. Visit with Ree, Trisha and Giada as they show you how they celebrate with their loved ones. From Rachael you’ll get five great dinner recipes that you can rely on when entertaining this season. And finally, if you’re looking for the best cookie and cake recipes to serve for dessert, the chefs from All-Star Cookies and The Best Thing I Ever Made have you covered.
If you missed any of last week’s holiday episodes, be sure to check out our Program Guide to see when they air again.
Join the Drummond family on their ranch to see how they celebrate Christmas over three days. Ree makes Rigatoni and Meatballs, which is the perfect meal to enjoy after the work of trimming the tree. On Christmas Eve, Chocolate Mint Brownie Bites are put out for Santa in case he gets tired of all those cookies. And for a traditional ranch-style Christmas Day brunch, it’s Drop Biscuits and Sausage Gravy.
Tune in: Saturday, December 8 at 10:30am/9:30c
When I worked full-time in an office, I both looked forward to and dreaded the weeks leading up to the holidays. The excitement came from knowing that soon I’d be on vacation, spending time with my family, far away from the office. The dread came from the fact that, soon, the break room would feature an ever-replenishing array of candies, cookies and treats from co-workers and vendors.
As a girl with an insatiable sweet tooth, this end-of-year extravaganza of sugary morsels was deadly for my long-standing goal to eat reasonably. Every time I walked into the room to fill my water bottle or make a cup of tea, I’d take a cookie or two back to my desk with me. While I never obeyed this solution unfalteringly, I did find that if I kept some better snacking options in my desk drawer, I’d have more success at avoiding the minefield of treats in the kitchen.
If you’re faced with regular access to an equally tempting holiday treat table, here’s my advice: make granola bars. Homemade granola bars are far better than the ones you buy at the store because you know exactly what’s in them, you can customize them to your liking, and you get a heck of a lot more bang for your buck.
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 for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.
Leave it to the Sandwich King to take what’s perhaps the ultimate American sandwich – the PB & J – and turn it into a deliciously sweet dessert. Instead of using actual peanut butter to guarantee a nutty taste, Jeff adds peanut butter chips and crushed roasted peanuts to the buttery batter, and he opts for fruit preserves in place of jams or jellies. Depending on what your family’s favorite taste is, top the batter with raspberry, strawberry or grape preserves and use a knife to achieve a swirly effect before baking these blondies.
Get Jeff’s PB and J Blondie recipe 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.
In a special holiday episode of Restaurant: Impossible, Robert Irvine takes on one of his biggest missions to date. In the spirit of giving back, Robert travels to Joplin, Mo., to revitalize a Boys & Girls Club that served as a safe house after one of the deadliest tornadoes ever hit the town.
Robert’s challenge has two parts. First, he must transform the club into a space that’s inviting for kids and adults alike — all in only three days. Second, Robert must cook a thank-you dinner for 1,000 volunteers in just five hours — luckily he has help from Chef Michael Chiarello and the Dinner: Impossible crew. With a $30,000 budget, this mission will transform not only the club, but the lives of the people who were affected by the natural disaster.
Tune in: Sunday, December 9 at 10pm/9c
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We’re adding the fun back into our latkes this Hanukkah. There’s nothing wrong with the classic version, but try adding these novel mix-ins and toppings to your family recipe. They’re so good, you might just find yourself making them year-round.
In this bracket challenge, you voted for the secret ingredient you thought was the hardest to work with in the past four seasons of The Next Iron Chef. In Round 1, you had to narrow down eight ingredients to four. In Round 2, you had to choose the two finalists. In the Finals, you chose the winner.