Eight super-talented kids entered the competition in Season 2 of Rachael vs. Guy: Kids Cook-Off. In every episode they were challenged to cook quality dishes and present their creations on camera, honing their skills as budding chefs. On tonight’s finale, it all culminated in a food festival, at the end of which the winner was announced. On the line was a three-episode Web series on FoodNetwork.com, potentially jump-starting the culinary career of one of these young chefs.
From morning until night, your favorite Food Network chefs and musical all-stars came together at Food Network in Concert on Saturday for a celebration of three things that are just better together: eats, drinks and tunes. Together with Chicago’s most-acclaimed chefs, the stars took over Ravinia — an outdoor festival space near the Windy City — for a jam-packed schedule of walk-around tastings, hands-on culinary demonstrations and sit-down meals alike, and it culminated in roof-raising concerts by Phillip Phillips and John Mayer. FN Dish experienced the sights, sounds and tastes firsthand as Chicago local Jeff Mauro, plus Alex Guarnaschelli, Anne Burrell, Geoffrey Zakarian, Jose Garces, Marc Murphy and Sunny Anderson, welcomed the crowd to lunches and dinners, posed for pictures with fans and dished on the soaring culinary scene in Chicago. Read on below to count down 10 of the day’s best moments, hear from some of the chefs and see photos of what went down on stage.
10. Blues, Brew and BBQ: With good music in the background and ice-cold beer in hand, diners could choose from some serious finger-lickin’ fare. The longest line was at the spare ribs station, but the host of the event, Marc, particularly enjoyed the pickle bar with flavors like Key lime chipotle, lemon ginger, and hot and sassy.
9. Birthday Shoutout: Phillips turned 24 on Saturday and in a total moment of spontaneity, concertgoers sang “Happy Birthday” in the middle of his set. The song (sang surprisingly in unison) was started by just a couple of fans but was quickly picked up by everyone in the pavilion and beyond into the lawn seats.
What’s more comforting than a piping-hot cheese pizza? The key to Alton Brown’s Pizza Pizzas (from Good Eats) lies in his made-from-scratch crust. From there, store-bought sauce and grated cheeses reach bubbly perfection in the oven.
For more game day-inspired recipes, check out Food Network’s Game Day board on Pinterest.
Get the Recipe: Alton’s Pizza Pizzas
The air may still be summery (and, in some places, record-breakingly warm), but the bounty of vegetables turning up in farms and gardens can only mean one thing: It’s harvest time. And that is cause for celebration. Ideally, you’d get the whole neighborhood together and do a full-on pig roast, but even for a smaller gathering you can cook up a stellar dinner to showcase the harvest.
The first day of autumn is just days away, and whether you’re preparing to host weekend tailgates or you want to throw a fancy fall soiree, get set for the season by filling up your recipe repertoire with go-to dishes that are both impressive for guests and easy to prepare. When you’re shopping the farmers market or walking the aisles at the grocery store, check out the fresh, in-season produce, like squash, potatoes, greens and pears, and design your menu based upon whatever looks best that day. Check out the party-ready recipes below to find sweet and savory inspiration for your fall cooking, then head over to The Kitchen headquarters to see how the co-hosts kicked off the season on this morning’s all-new episode.
If you think slow cookers are for only meaty chilis and soups, think again, because Food Network Magazine introduced a Pear-Pecan Upside-Down Cake (pictured above) that comes together with the help of the machine. After setting up the pears at the bottom of the slow cooker and topping them with a cinnamon-laced cornmeal batter, your hands-on work is just about finished, and all you have to do is let the cake cook for a few hours. Invert the cake so the pear slices are on top and serve with cool, fluffy whipped cream for a simple-yet-stunning presentation.
One of the most frustrating things in life has to be when you demand ice cream right now at this very second but, when it’s taken out of the freezer, it’s simply too frozen to enjoy. How dare those pesky laws of thermodynamics ruin instant gratification party 2K14. You are then faced with two choices: get down and dirty in that tub, chipping away at it until you have something resembling a scoop, or do the unthinkable and put it on the counter and wait. Now there’s a third option and it may be the best one of all. A magic spoon!
Fall not only means the start of football season — it also means the start of many Sunday meals getting replaced by chips and dip, salty bar snacks and microwave finger foods. But filling up while watching your favorite team doesn’t have...
We all want more time. And we all want to be healthy. So when I develop a strategy that meets both goals, I get excited about sharing it with you. Today I’m sharing my roasted veggie strategy. It’s really quite simple: Bake up a tray or two of veggies on the weekend to stick in the fridge and use for recipes all week. Roasting the veggies brings out the vegetables’ natural earthy sweetness, and it makes them last for days in the refrigerator, which means you can make up a batch of veggies on Monday to use all week for recipes. You can combine veggies freely, making pretty color combinations or simply leveraging whatever happens to be in your crisper drawer. This is my favorite kind of convenience food — one I make myself.
Scalloped Potatoes. Potatoes au Gratin. Potato Cheese Casserole. Potato Cheese Bake. Many names describe this mouthwatering, golden-brown, bubbly dish of down-home comfort.
I have a friend who is a personal chef in Atlanta. She told me that she once described a possible menu dish to her customer as a casserole and her customer responded with a slightly disdainful, haughty voice, “Oh, no, our family doesn’t eat casseroles.” Duly noted, my wise friend observed. A few weeks later she thought she’d try again. She described pretty much the same dish, but this time as a gratin. The same customer replied in that same disdainful voice, “No, that’s too far too fancy, our family doesn’t eat gratins.” My friend knew her stumbling block was the language, the description, the perception, because she knew she meant the same recipe. So, going up to bat for a third time, a few weeks later still, she described the dish as a “bake.” It worked. “Oh, yes,” the customer happily replied, “that sounds lovely.”