For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient goat cheese. With its creamy texture and pungent flavor, goat cheese can usually be found crumbled on salads or mixed into spreads to give a salty touch to vegetables and crackers. In this recipe for Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce, the goat cheese gets mixed with Greek Yogurt and olive oil to create a tangy serving sauce, making for a winning summery meal any night of the week.
This August, the competition heats up as Rachael vs. Guy: Kids Cook-Off returns to Food Network. This season promises to be even more explosive than the last, with all-new challenges to really test the ‘kid’-testants’ culinary prowess in the kitchen.
Eight multi-talented young chefs will be divided into two teams — one coached by Rachael and one by Guy — and the kid chefs will have to go through a mini challenge and a main challenge each episode, winning stars based on their recipes and cooking talent. With amazing guest judges, including Alex Guarnaschelli, Jeff Mauro and Robert Irvine, this season is a perfect combination of food and fun.
Summer is the time for get-togethers and cocktail parties. While having friends over on warm and sunny evenings is always fun, it can be a bit daunting when you find yourself strapped for time when guests plan to come over at the last minute. To help with that, Giada De Laurentiis has a plan. From a list of ingredients to keep on hand to a bunch of quick and easy recipes, here are Giada’s best last-minute party tips.
You’ve thrown a party and have a ton of leftovers — there’s no way you’re going to be able to work your way through them before they go bad. You’ve begun to bake brownies and suddenly realize you’re short on flour. You’re on your way out of town for a few weeks and the groceries in your fridge will surely spoil by the time you return. What do you do?
People who find themselves presented with those dilemmas now have a new high-tech way of resolving them: food-sharing websites and apps. A website is now up and running in Germany that facilitates the sharing of leftovers, helping individuals or businesses pass them along to those who need or want them — for free. Once you sign up — as more than 43,000 registered users across 240 European cities have done — you can post a “basket” of food that’s available by listing its contents or scan the site for a basket you’d like to claim. Then you arrange to meet — the site’s founders have set up “hot spots” — and voila! It’s like Airbnb crossed with borrowing a cup of sugar from your neighbor.
Halva, the Middle Eastern sesame candy, is a dessert favorite. Dense and rich, it tastes like peanut buttery fudge and is often layered with ribbons of chocolate. What could be better? Just one problem: It’s traditionally loaded with sugar. Is...
Reuben’s the sixth and final eliminated hopeful to attempt redemption on Star Salvation — but he’s got to go through Chad and Luca first. After being ousted for his struggles to command on camera, he must pursue this last-ditch effort to rejoin the competition. “I am so fortunate that I’m getting a second chance,” Reuben reflects. “I just want to show these people that I am that person you need on the network.”
Find out if Reuben makes it all the way. Click the play button on the video above to see the first part of the episode, then head over to Star Salvation headquarters to catch the second part.
Tune in to Food Network this Sunday to see who makes it back to the competition: Sunday, July 13 9|8c.
From The Next Iron Chef to Iron Chef America, Simon Majumdar is no stranger to a judges’ table, but the difference between the evaluations on those shows and those on Cutthroat Kitchen is that with the latter, he isn’t aware of all that led to the chefs’ finished dishes. Round after evilicious round, Simon and the other judges are introduced to seemingly innocent plates, and they’re unaware of the oddball products and the perhaps inferior utensils and tools used to create them; it’s then up to Simon and the other judges to review chefs’ offerings as simply as the food they are, not as the results of sabotage. FN Dish checked in with Simon recently to chat about his experience judging on Cutthroat Kitchen, plus his memorable dishes from the show and the process of being hidden from the competition.
What are you most looking forward to as Cutthroat Kitchen continues to evolve into more seasons?
Simon Majumdar: Alton’s getting into his stride with it, so I think he loves the fact that it’s getting more and more evil .… There’s a lot more [that’s] elaborate coming up. I mean there are fat suits, there are mini kitchens, there are – I mean it’s getting seriously crazy. I walk out of the studio sometimes to the trailer where they put us and I walk past the challenge producers — the ones who devise all this eviliciousness — and I have no idea what they’re doing. There are carpenters out there, bouncing table-tennis balls, I mean, and it’s basically becoming like Ringling Brothers and Barnum & Bailey Circus, and I think that’s what people love. Because I think people were worried at first; they were like, “It’s not a cooking show, and how can you eat that food?” but the thing is that some of the food is really good.
If you frequently find yourself trading breakfast for a granola bar, skipping lunch and hitting the vending machines, or passing up dinner and grabbing a quick bite on the way to your evening activity, you are hardly alone. Increasingly, over the last three decades, the Wall Street Journal reports, America has become a nation of snackers. And if the trend continues, the three square meals we Americans have long prided ourselves on may go the way of the electric typewriter, the rotary phone and the passenger pigeon.
Back in the late 1970s, only 10 percent of Americans snacked three or more times a day. By the 1990s, that number had risen to about 20 percent. In 2010, 56 percent of us were snacking that frequently, the Journal reports, citing the most recent government data. What’s more, a 2013 survey by consumer tracker The Hartman Group found that 48 percent of Americans passed up meals at least three times per week, and the majority of us — 63 percent — didn’t decide what we were going to eat until about an hour before we ate it. And while in the morning we tend to reach for healthy snacks like fruit, in the evening, as willpower wanes, we’re diving into the candy jars and ice cream bowls with abandon.
On an all-new episode of Diners, Drive-Ins and Dives, Guy is heading to the West Coast for a taste of California. In Culver City, Guy will get the ultimate surprise when Gene Simmons from KISS makes a special appearance. He’ll then continue his trip by visiting Garden Grove, where he’ll discover a family-run Mexican joint serving tamales and traditional beef Chamorro. Guy will also visit the coast of Monterey for a seafood feast fit for a king. Catch this episode on Friday, July 11 at 10|9c. Until then, check out these exclusive behind-the-scenes photos of Guy’s California adventure.
1. Grilled Shrimp with Grilled Tomato Cocktail Sauce
Take this classic party starter outdoors and onto the grill. Grilled tomatoes, onions and lemons serve as the smoky base for a homemade cocktail sauce that’s blended with Worcestershire sauce, honey, horseradish and hot sauce until smooth. Whether you serve the sauce warm or at room temperature alongside simply charred shrimp, the dish is perfect for a crowd.