by Maria Russo in Shows, December 28th, 2014
by Maria Russo in Food Network Chef, December 28th, 2014
It’s the name of the Cutthroat Kitchen game to face sabotage, so it’s no surprise when chefs meet an oddball challenge or two throughout the contest as they must balance saving and spending their money in an effort to defend themselves. But in tonight’s all-new episode, one competitor was prepared to face an onslaught of sabotages. Chef Kyle intended to complete the contest without making a single bid, and sure enough, he succeeded, walking away with his entire $25,000 starting sum.
Despite Chef Kyle’s success, his win didn’t come without struggle, as host Alton Brown and judge Jet Tila revealed when they dished on several of his sabotages on the latest installment of the After-Show. Not only did Chef Kyle contend with a chopped-up pork chop in Round 2’s pork-chop-and-applesauce test, but he also faced a double onslaught of sabotage in Round 3. In true diabolical fashion, Alton put a literal spin on ice cream cones when he auctioned off traffic cones as the sole mixing vessels and then later sold an oversize protective cone to be worn around the neck. Chef Kyle accepted both of these. Upon trying on the cone for himself, Jet noticed that it would compromise the chef’s vision, “especially at your workstation.”
by Joseph Erdos in Community, December 28th, 2014
Robert Irvine never met a mission he didn’t like, and while most of his challenges involve rebuilding failing restaurants, in January he’s turning his focus to improving something else: Americans’ health. On Robert’s all-new special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), he’s setting his sights on motivating fans to achieve healthier lifestyles through smarter food choices and realistic exercise plans. FN Dish recently checked in with Robert to learn more about how he stays fit and to find out what his workout regime looks like. Read on below for an exclusive interview with Robert and get the details on how he manages to stick to his fitness plan even in the midst of his busy schedule.
Tell us about your fitness routine and diet. How do you stay in such shape?
Robert Irvine: I work out six days a week. … I eat small meals more frequently — eight to 12 meals a day, every two and a half hours. My protein is literally — whether it be chicken or shrimp, whatever it is — no bigger than a deck of cards each meal. And my starch — rice, potatoes, French fries even — no bigger than a mouse you use on your computer per meal. And [in the] afternoon, I don’t do carbs. I just do protein and salads and vegetables.
What’s your favorite workout routine?
RI: I work out each muscle group using low weights and higher reps.
by Amy Reiter in News, December 28th, 2014
If you’re looking for a fun and easy sweet confection to make with the kids between the holidays, look no further. This week’s Most Popular Pin of the Week is the perfect choice. Alton’s peanut butter fudge takes just four ingredients, 10 minutes to make and requires only the microwave to prepare, making it safe for kids to help with. The only tough part about the recipe is waiting two hours for the fudge to firm up in the refrigerator before cutting into squares. But if you — and your kids — have the patience, it’s well worth the wait.
For more recipes from Alton, check out Food Network’s Alton Brown board on Pinterest.
Get the Recipe: Peanut Butter Fudge (Pictured Above)
by Foodlets in Family, December 27th, 2014
Has this ever happened to you? You’re going about your business in the kitchen, making chili, salsa or some other deliciously spicy dish, slicing up hot peppers and – yowch! – suddenly you feel the burn. The chile oils and capsaicin are doing their fiery thing on your hands, and before long you’re miserable and not sure what to do.
It happened to me the other night while I was chopping jalapenos, and after a few hours of repeated and fruitless hand washing, I set my stinging fingers gingerly tapping on my keyboard in a desperate search for whatever ingenious solutions the Internet might present.
I discovered that a) I probably should wear gloves next time I cut peppers, b) I should refrain from touching my face or eyes and c) people swear by some pretty far-out solutions for jalapeno burn.
by Melissa d'Arabian in Food Network Chef, Recipes, December 27th, 2014
Whenever I have a new food I want my four small kids to try, I trot out a secret weapon — or two. There’s a drawer in my house full of little white bowls of all shapes and sizes: dipping bowls from an import store, egg cups from a big box store, little square appetizer plates bought on sale online. They’re all meant for adults to enjoy little bites of carefully made canapes at cocktail parties; I use them to serve new foods to small fries. Bonus: They’re also the perfect size for serving decadent desserts.
Anytime something is served in a dish like these, the kids think it’s fancy and exciting, so they’re way more willing to try it. And one more thing: All of my pieces are inexpensive, so if (and when) something breaks, it’s not the end of the world.
I’ve amassed a big collection, but even a couple of options would be just as fun. Here’s how we do it:
Juice Glasses: Of all my tiny pieces, our juice glasses probably get the most use. I use them for drinks every day, but occasionally they’re filled with parfaits. Everything from layers of chili and cheddar (pictured above) to yogurt and honey looks fancy when you can see those colorful layers.
by Maria Russo in Holidays, Recipes, December 27th, 2014
I write you from the comfort of my bathrobe, snuggled up under a thick comforter. Next to me is my daughter Valentine, whose throaty cough shakes the bed and my laptop about twice a minute. Yes, it’s cold and flu season. The other girls are off ice-skating with their cousins, but Valentine and I are homebound, sucking on homeopathic little pastilles every 15 minutes, trying to head off the virus that seems to have hit us overnight.
What I’m craving, appropriately, is a broth-y chicken soup, and so is Valentine. I read in a journal somewhere (or was it my grandmother who told me this? Details are fuzzy when I’m under the weather) that there is actual evidence to support broth-based soups as a treatment for the common cold. Good enough for me.
by Virginia Willis in Recipes, December 26th, 2014
No matter if your New Year’s Eve plans include an all-night bash or a casual evening in front of the television, ring in 2015 with eats and drinks worthy of the celebration. When planning your holiday menu, consider the size of the crowd you’ll be hosting and decide whether you’ll do a full sit-down dinner or a smaller selection of hearty bites. Check out Food Network’s top-five sweet and savory recipes below for New Year’s Eve favorites from Ina Garten, Rachael Ray, Giada De Laurentiis and more chefs, then visit Holiday Central for our entire collection of New Year’s fare.
5. Cone-oli — Think of Food Network Magazine’s next-level recipe as deconstructed cannoli: Instead of filling delicate pastry shells with cream, opt for ice cream cones instead, and stuff those with a sweetened ricotta-cream cheese mixture, and finish with chopped pistachios for added texture.
4. Lobster Mac & Cheese — If you feel like splurging on account of the special occasion, look no further than Ina’s richly decadent macaroni and cheese. These individually portioned casseroles are loaded with fresh lobster plus nutty Gruyère cheese, which together create over-the-top indulgence.
by Mallory Viscardi in Books, December 26th, 2014
This may seem like an odd sort of down-home comfort-food recipe to share with you at this time of year, but if you think about it, it’s actually the perfect time for a bowl of chicken noodle soup. After rushing around for the past month dealing with first Thanksgiving and then the holidays, it’s easy to be worn down and feeling poorly. It’s also easy to overindulge at holiday parties and eat lots of rich foods. And just around the corner are the New Year’s Eve festivities with bubbly and more indulgence, and New Year’s Day gatherings. In fact, a few years ago Mama had a terrible cold on Christmas Eve. Instead of roast goose or prime rib we all enjoyed humble, soothing, nourishing chicken soup! It was just perfect and now has become a yearly tradition. Read more
“Everything they say about the French way of life is true,” declares Mimi Thorisson in her new book, A Kitchen in France. “Especially the food part.” If you’ve ever dreamt of moving to a farmhouse nestled in the French countryside where you can relax, garden and cook all day, Thorisson’s new book is for you (because that’s exactly what she and her family did). “Even now I would be at a loss to explain exactly why we took the plunge,” she admits. “But we needed a bigger place for a growing family, so why not outside the box, outside Paris? My husband wanted more dogs, we wanted to see the kids running around in a big garden, we were up for an adventure.”
A Kitchen in France chronicles that adventure in lovely, descriptive writing and through a stunning collection of recipes. What you’ll find in the pages are recipes that sound much fussier than they are; French food is largely simple food, designed to coax subtle and big flavors alike from good ingredients. Thorisson’s recipes accomplish just that, and the stunning food photography will have your mouth watering as soon as you crack the book open. Start with the Onion Tart (recipe after the jump for you to try at home), but you won’t be able to stop there. Almond Mussels and Red Berry Barquettes taste like summer. You won’t be able to wait for autumn to make the Potatoes a la Lyonnaise, and the Harvest Soup recipe with beef, root vegetables and garlic is the perfect dish to pull the chill out of a cool fall evening. “Some dishes just can’t be enjoyed in warm weather,” Thorisson says. “And they are my favorite thing about winter.” You’ll find recipes that do call for hours-long simmering, like the traditional Coq au Vin or the Beef Cheek Stew, but what better way to warm the house on a cold winter weekend than letting those enchanting smells fill your home? You’ll also find simple dishes, like the Garlic Soup, that achieve a flavor it’s almost impossible to believe came about in under half an hour. And it’s not all main courses; there are plenty of seasonal dessert offerings, along with some smaller plates like the Roquefort and Walnut Gougeres, which would be a perfect addition to a New Year’s Eve menu (or whatever you were already planning for supper tonight).