While competitors may not know the dishes they’ll be tasked with cooking on Cutthroat Kitchen, or the specifics of the challenges that will befall them in battle, a few things are certain about the contest: Chefs will sabotage each other and be sabotaged in return. It’s how contestants cope that will ultimately determine the success of their food, and while much of their adaptation involves recipe tweaks and ingredient swap-outs, it also requires strategy in bidding and the assigning of a particular sabotage once it’s been earned.
On this week’s episode of Cutthroat Kitchen, Chef Leah wasted no time in gifting a doozy of a challenge to all three of her rivals during Round 1’s quesadilla test. She paid a whopping $6,900 to force the other competitors to use a high-powered work lamp, a kitchen torch and a hair-straightening flat iron as their sole heat sources. “So, at this point, Chef Leah is hated by almost everyone universally. When the mid-challenge item came up, it was almost a fait accompli that somebody would make sure she got it,” Alton revealed to judge Simon Majumdar on the host’s After-Show. Sure enough, as a form of evilicious retribution, she was tasked with making two pitchers of margaritas using a human-powered blender attached to a bicycle, so she ultimately learned the sting of sabotage as she peddled to make the motor run. “But in the end, I don’t know how bad it hurt her,” Alton explained to Simon. Not only did Chef Leah survive the round, but she went on to win the entire competition after outcooking her rivals in rounds of chicken noodle soup and fish fries.
This week’s Most Popular Pin of the Week proves that even classic Italian favorites can have a healthy spin — and still make your mouth water. Stuff jumbo pasta shells with an irresistible filling of spinach, mushrooms and three cheeses (part-skim mozzarella, low-fat cottage cheese and Parmesan). Then bake in a garlicky fennel-seed tomato sauce until bubbly.
Love them or hate them, caveman-style eating plans like Paleo are the fad diets du jour. While there’s nothing wrong with getting back to basics and giving processed foods the heave-ho, diets like these tend to be too restrictive. Followers are of...
Just this morning on a brand-new episode of The Kitchen, co-hosts Sunny Anderson and Geoffrey Zakarian showed off a duo of recipes for the humble chicken wing. This game-day favorite is a blank canvas for almost all ingredients, but often one of two tastes ends up reigning supreme: spicy or sweet. While both Geoffrey and Sunny deep-fried their wings until the skin was deliciously crispy and the meat juicy, Geoffrey opted for a slightly spicy rendition with piquillo peppers and cumin in his BBQ Chicken Wings with Blue Cheese Butter, and Sunny celebrated the sweeter flavor of pomegranate juice and hoisin sauce in her Sticky Onion Crunch Wings. Both finished wings proved deliciously sticky, but Geoffrey’s featured smoky notes while Sunny’s were subtly sweet without losing their savory bite.
Before you pick which team you’re rooting for in this year’s big game, FN Dish is challenging you to select which side you’re on in the great debate of sweet versus spicy chicken wings. Cast your vote below to tell us which flavor profile you prefer, then find party-ready recipes for both kinds of wings after the jump.
Giada is definitely fit, but not from running. “The idea of being strapped to a treadmill every day is my worst nightmare,” she says. She takes walks on the beach, does an hour of yoga most mornings and paddleboards in...
Down-home comfort has caught fire in the last 10 years or so with the classic low-country dish Shrimp and Grits. It’s being served in white tablecloth restaurants from Savannah to Seattle. Perhaps the epicenter of the shrimp and grits phenomenon is Charleston, S.C. Charleston is one of the most-popular travel destinations in the United States, an absolute magnet for foodies and tourists, and home to some of the country’s finest restaurants. My friend and mentor Nathalie Dupree, who now resides in Charleston, has an entire cookbook devoted to shrimp and grits. She writes: “Shrimp and Grits, one of the South’s most beloved foods, leaves a lingering taste and a folkloric mystique that borders on the mythical. Each community and ethnic group along the region’s shorelines brings its own cultural influences to the dish.”
While watching the Season 1 finale of Guy’s Grocery Games this Sunday at 8pm/7c, you know to expect some of the craziest challenges. When Guy sends the contestants out to shop for their ingredients, he pretty much springs anything on them, whether it’s a challenge that requires them to cook only with frozen ingredients or a shopping trip where they must gather everything without using carts.
I spent most of last week in Austin hanging out with my sister and her family. It was a trip I planned months ago, for no other reason than to see their new house and get a chance to spend many days playing trains with my 2-year-old nephew, Emmett.
One of Emmett’s favorite things to do is to pretend to make food (pizza and soup are two of his regulars). Because of that, I thought it would be fun to do a real food project with him. To maintain my sanity, I went in search of a no-bake cookie recipe and came up with Trisha Yearwood’s Chocolate Pretzel Peanut Butter Squares.
You start by crushing up enough pretzels to make two cups of crumbs. I put them in a big zip-top bag and told Emmett to break them. He put the bag on the floor and jumped up and down on it. He enjoyed it greatly and it worked perfectly. Once they’re crushed, stir in melted butter, powdered sugar and peanut butter until fairly well integrated. I got it started so that the sugar wouldn’t explode everywhere and then let Emmett help with the stirring.
When that base layer is fully combined, pat it into a baking pan. This is another opportunity for a kiddo to help. I put a sheet of aluminum foil down and had him help me push it flat.
We’ve all heard that half of our plates should be filled with colorful fruits and vegetables at every meal. But is eating a rainbow of recipes possible all of the time, even in the dead of winter? (And can you really get picky youngsters to ea...
This weekend get some great ideas for home cooking with new episodes from Ree, Trisha, Rachael, Giada and Jeff. They’ve got everything from cooking with pantry staples to making meals on a budget. Guy gets in the kitchen with Chef Duskie Estes to make a taco dinner, plus he’s got a taco challenge for the contestants on the finale of Guy’s Grocery Games. Also on this weekend is a new episode of The Kitchen, where the hosts give a tour of their personal pantries and make their favorite wing recipes. Plus, there’s a new episode of Cutthroat Kitchen in which one chef must use a work light to cook his or her quesadillas.