Welcome to the Rebel Recap. I'll give you so many juicy details of what went down in Star Town you will think you are eating an alphabet steak covered with speculation sauce — all washed down with a glass of refreshing bubbly humor. I'd sure love ...
This week’s was a Cutthroat Kitchen episode like none other as host Alton Brown welcomed four of Cutthroat’s frequent judges into the kitchen — not to evaluate competitors’ dishes, but to be the battling chefs for the day. In true evilicious fashion, the sabotages didn’t stop just because the contestants were superstars Antonia Lofaso, Geoffrey Zakarian, Jet Tila and Simon Majumdar; in fact, this episode saw some of the trickiest tests yet, and what resulted were three rounds of brutal mind games. While Alton’s After-Shows are known for revealing all to the once-sequestered judges, this week’s catch-up found Alton with the judges-turned-competitors, and together they shared plenty of laughs as they looked back at the good-natured challenges that had just taken place.
The infamous mini kitchen made an appearance in Round 1, and much of the group agreed with Simon when he deemed it the “Best. Challenge. Ever.” After being gifted that challenge, Jet admitted, “I was deathly afraid of it. I didn’t even know how to, like, navigate that thing.” Geoffrey ultimately found himself tasked with adapting to this tiny workspace, but, according to him, “It’s not as bad as it appears.” And it’s a good thing that Geoffrey didn’t seem to mind the sabotage, as Simon — jokingly — noted later: “The reason it only went for $1,500 is I think some of us agreed that we should give it to Geoffrey for no other reason than we wanted to see Geoffrey Zakarian — the Iron Chef — kneeling down, cooking in the kitchen.”
Every week, Alton Brown is joining the Star Talk roster to talk about the most-recent elimination and the thoughts that went behind each difficult decision from the judges' perspective.
In the end, someone had to be eliminated first and we felt it sh...
Despite Food Network Star finalists’ highest hopes for success and their best attempts to at once craft top-quality dishes and present a winning personality on camera, week after week another rival will be sent home, unable to survive in the face of stardom. It’s up to judge-mentors Alton Brown, Bobby Flay and Giada De Laurentiis to decide who should stay and whose journey has ended, and after every elimination, Star Talk will bring you the first interview with the ousted competitor.
If you haven’t yet watched the episode, don’t read any further. Star Talk is about to break down the ins and outs of the premiere and reveal the first finalist sent home.
Easy, bright and refreshing, this pretty pink strawberry-and-apple juice is perfect for summer and packs a major nutritional punch with the addition of chia seeds. No wonder this relaxing warm-weather beverage is the Most Popular Pin of The Week.
For more healthy recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Strawberry-Apple Juice
For the June issue of Food Network Magazine, artist Steve Casino turned ordinary peanuts into intricate Iron Chef caricatures. The “painter of nuts,” who is also a professional toy inventor, says the most difficult part of the process isn’t painting on such a small canvas, it’s finding the perfect nut — he’ll go through thousands of peanuts before finding the right shape.
Click play on the video above to catch a glimpse of the process and see the peanut chefs in the making.
Which Food Network chef would you like to see in peanut form?
This week marks the unofficial beginning of summer, and with that comes three months of hazy days, late-night swims and surely plenty of grilling. While burgers, hot dogs and barbecue are no-fail menu items, the classic preparations for these favorites can get tired year after year, and so this morning’s episode of The Kitchen was dedicated to go-to grilled recipes, seasonal how-tos and party ideas that deliver ideal results every time. Recently FN Dish caught up with Katie Lee, who dished on what it takes to pull off — and enjoy — a summertime soiree at home. Read her exclusive interview below to learn her take on the season’s must-haves, and get her ideas for make-ahead dishes plus tips on hosting a crowd.
What are some of your must-haves for summer cookouts?
Katie Lee: I like to make side dishes that I can do ahead of time that can be kept in the refrigerator and pulled out when it’s time for dinner. I always do some kind of grain salad, like a quinoa salad or a farro salad. Corn on the cob is a must. My summer cocktail of choice is an Aperol Spritz. A big bucket that you can fill with ice and all your drinks so that people can serve themselves. Reusable plastic wine glasses so that you’re not creating a lot of trash, but you also don’t have to worry about somebody breaking glass near the pool or outside.
A Nutty New Trend: The next big thing in technology: nuts. So suggests Slate’s Lily Hay Newman. How does she figure? For starters, tech startup OnePlus is coating the backs of its new smartphones with a cashew powder to give them a soft texture. And an eco-city in Turkey is considering a proposal to burn pistachio shells to provide heat. The nuts are grown locally in great quantity, making them an especially enviro-friendly option. “The tech-nut collision may seem like a happy accident,” Lily writes. “But it also stems from the never-ending search for innovative and sustainable materials, and from looking for the next big thing in industries that haven’t had a lot of recent growth or change.” [Slate]
What’s Brewing: Speaking of next big things, the latest development in coffee making is apparently the “automatic pour over.” According to Lifehacker, these machines differ from drip machines in the way they heat water to the “proper brewing temperature” and maintain it throughout the brewing process. They also “use a broad drip pattern across the coffee grounds that gives [the coffee] a chance to bloom … before it passes through into the carafe below.” Who knew? [Lifehacker]