The new school year is in full swing, and to match that brand-new backpack and those shiny unused school supplies, you want to start your lunch game strong. These lunchbox combos from Food Network Kitchen are so easy to make and pack that you won’t tire of them by October — and neither will the kids. Each includes a fun main recipe, plus all the tasty extras to round out a complete, balanced lunch. Warning: Lunch-packing parents may want to assemble an extra box for themselves, and we fully approve! Read more
Season 7 of Worst Cooks in America is a little bit more star-studded, as seven recruits from Tinseltown are joining the ranks of the culinarily challenged. Like in previous seasons, the recruits will be split into teams, but this time their coaches will be Anne Burrell and Rachael Ray. For one of these stars, getting through all six weeks of trying challenges will mean $50,000 for his or her charity and bragging rights for the star’s mentor.
Fans of late-night TV will remember comedian Ellen Cleghorne for spicing up the cast of Saturday Night Live from 1991 to 1995. She’s starred in her own series, Cleghorne!, and has performed on many late-night shows. She’s worked with Adam Sandler, David Spade, Chris Rock and David Alan Grier, among others. Her credits go beyond performing, as she also served as a comedy writer for The Roseanne Show. Recently Ellen earned her Ph.D. in performance studies from New York University, and she is currently working on a book.
Get to know a bit more about Ellen and why she signed up for Boot Camp, and tune in for the premiere of Worst Cooks in America: Celebrity Edition on Wednesday, Sept. 23 at 9|8c to see how well she does.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Pancakes aren’t just for breakfast anymore. These fresh takes on flapjacks flip the sweet standby into a savory dish, swapping in vegetables for fruit, with varied and extremely creative toppings.
Alden & Harlow, Cambridge, Mass.
Inspired by a dish Chef Michael Scelfo’s mother made, pickled Verrill Farm corn cakes have been on the menu since this Cambridge, Massachusetts, restaurant opened early last year. But where his mother used canned creamed corn, Scelfo elevates his version by using local corn and heirloom cornmeal. The cakes also incorporate the flavors and textures of late summer: shishito peppers and corn, popcorn for texture, buttermilk for creaminess, and local maple syrup.
On tonight’s third installment of the five-part Chopped Teen tournament, four teens entered the hallowed kitchen to try their luck at the mystery baskets. Many of them have practiced in advance, even training with culinary instructors. But nothing could truly prepare them for the pressure and the time constraints. Nevertheless the teens took the competition in stride, and ultimately one of them rose to the top with three courses that earned a place in the finale, where he or she will compete for a chance to win the $25,000.
Chef and TV personality Madison Cowan’s claim to fame came when he became the first-ever Chopped Grand Champion. But this suave-spoken Brit has been cooking since the age of 14, so he knows his stuff. He got his big break working at Tavern on the Green in New York City under the tutelage of Patrick Clark. He’s active in first lady Michelle Obama’s Chefs Move to Schools initiative, and he also runs a private catering and events company, Avenue Inc. Madison currently serves as a judge on Guy’s Grocery Games, and he’s even a competitor on the All-Stars special.
Get to know this Triple G judge, and tune in to watch Madison on Guy’s Grocery Games on Sundays at 8|7c.
Do you prefer shopping in a small market or a supermarket?
Madison Cowan: I fancy small markets/shops. It’s the coziness, intimacy and personal service. Larger shops are cool as well. I prefer Fairway and Trader Joe’s to Whole Foods.
In this week’s Rachael Ray’s Kids Cook-Off immunity challenge, the remaining contestants could use only five ingredients (not counting salt) to make a sauce for a pasta dish. This is no easy task, but the kids did a great job, especially Scarlett, who won with her earthy mushroom pasta.
But there’s one secret (and free) ingredient we didn’t see in any of the dishes and that’s the pasta cooking water! Just a little of this starchy and salty water can be a real lifesaver. Cooked noodles tend to suck up a ton of sauce, leaving pasta dishes dry. A splash of this magic water can help loosen the sauce up, plus add plenty of body (thanks to the starch) and seasoning, if you salted your water (which we suggest you do). We’ve saved literally hundreds of gloopy pasta dishes in our test kitchen with pasta water — it works like a charm!
Ghosts, gore and ghoulishly good competition — it’s all on the menu when five teams of spooktacular challengers come together for a fifth frightening season of Halloween Wars, premiering Sunday, Oct. 4 at 9|8c. Featuring the expert collaboration of a master cake artist, a candy craftsman and a skilled pumpkin carver, the teams facing off for Halloween glory — as well as a whopping $50,000 prize — must come prepared to not only concoct over-the-top sweet creations but also deliver devilishly creepy designs. From the Small Scare displays in the first round to the larger, more demanding Spine Chiller presentations in the final round, competitors will be challenged to bring frightening themes to life in the form of their scary-good designs.
On hand to host this Halloween celebration is actor Rossi Morreale, while the returning judges, special-effects makeup artist Brian Kinney and cake decorator Shinmin Li, will take their places on the panel alongside a rotating roster of special guests.
The compost cookie has nothing to do with garbage. It’s a butter-and-brown sugar cookie loaded with bits of candy and snack food. It sounds strange but it tastes divine. Invented by Christina Tosi, the sugar genius behind Momofuku Milk Bar, the cookie has become an Internet sensation. It’s no wonder. It’s a brilliant idea and a truly decadent dessert.
But what if you want to put your own spin on it? What if you don’t like the butterscotch chips that Tosi recommends, or you have some leftovers treats that you’d like to use up? The compost cookie can be your edible canvas. The recipe is easy to alter to any specifications or cravings. But do take care — a loaded compost cookie can go from delicious to disgusting in a flash. Here are my six tips for compost cookie success:
By Lauren Haslett
We all know there’s more than one way to eat a slice of pizza. Some people actually use utensils, some go for the crust first, some of us are advocates for folding, and others just bite in without contemplating the many possibilities of pizza eating.
Patti Wood, a renowned body language and human behavior expert who teaches at Emory University, recently shared her insight with Redbook Magazine and the world at large on just how many ways there are to attack a deliciously cheesy, melty slice (there are exactly four, if you’re wondering). And she explained what those methods reveal about the eaters’ personalities.
Wood is often consulted by media and tabloids to weigh in on celebrity body language, determining from Beyoncé’s or Jay Z’s stance and expressions whether they’re on the brink of divorce, for example. But apparently her same method can just as easily be applied to the average person and his or her favorite way to chow down on a cheap slice of pizza.
Wood’s four approaches to pizza eating correspond to four personality types: drivers, influencers, supporters and careful correctors. Each personality type (and its corresponding pizza-eating tactic) is laid out below. Where do you fall on Wood’s pizza-and-personality scale?
If you’ve watched Bobby Flay, you know of his fearless tenacity as an Iron Chef, his mastery of the grill and his fearless approach to rivals on Beat Bobby Flay. He’s mentored Food Network Star hopefuls to greatness and expanded Food Network fans’ palates to the bold flavors in Southwestern cuisine. Keep reading below for his best-ever recipes — from grilled skirt steak tacos and party-ready sangria to a sweet-tooth-satisfying apple crumble — plus his tips for cooking the perfect burger.