by Amy Sherman in Restaurants, September 25th, 2016
by Lauren Piro in Recipes, September 24th, 2016
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
Sacramento (aka California’s state capital) is known for its 28 museums, the Sacramento Kings of the NBA, and the quaint Gold Rush-era Old Sacramento district and state park. But it has recently rebranded itself as “America’s Farm-to-Fork Capital” — and that title is true. The restaurants here have long relied on local farms and ranchers. Now more than ever the city has a vibrant and varied food scene that’s drawing culinary-minded crowds from across the state and beyond.
by Maria Russo in Recipes, Shows, September 24th, 2016
Here’s a brilliant way to change up your seasonal pie baking without having to skip all your favorite flavors: Don’t change the filling; change the crust. We’ll always love a traditional pastry or graham cracker base for a pie, but one of these crust alternatives just might become a new classic in your house.
Crispy Rice Cereal
A little peanut butter is all it takes to morph crunchy cereal into a moldable mix for a playful pie crust. We topped this version with strawberry ice cream and fresh strawberries to mimic everyone’s favorite childhood sandwich.
Get the recipe: 4-Ingredient Peanut Butter-Strawberry Ice Cream Pie (above)
by Sara Ventiera in Restaurants, September 24th, 2016
We’ve all been there. You’re slowly perusing the aisles at the grocery store, picking up odds and ends here and there, with no real plan for them in mind, and before you know it, you have a pantry packed with cans of this and jars of that. On this morning’s all-new episode of The Kitchen, the co-hosts introduced their favorite ways to showcase those items in recipes that aren’t just resourceful but satisfying, too. When it comes to those straggler cans of tuna, for example, think beyond the salad sandwiches and macaroni salads — we’ve all had those before, right? Instead, use them in easy recipes that breathe new life into them, as Katie Lee and Marcela Valladolid do in their must-try recipes below.
by Joseph Erdos in Shows, September 23rd, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
The 50 bright, white stars that shine forth from the American flag may look identical, but there are definite differences between the states they symbolize. Every state (and the nation’s capital) is distinguished by a diverse collection of customs regarding essential facets of everyday life, including one particularly delicious one: food. Here, five chefs give us the inside story on their favorite regional specialties from across the country.
by Amanda Rettke in Recipes, September 23rd, 2016
On Vinny & Ma Eat America, airing Sunday, Sept. 25 at 10|9c, Vinny Guadagnino and his mom, Paola, are going on a road trip, but not just any kind. Paola may be the best cook in her big Italian family, but the problem is that she only cooks and eats Italian, according to Vinny. So he’s decided to take her on a culinary road trip of a lifetime, to taste and discover delicious food she’s never tried. What makes this mother and son cross-country adventure so special is seeing Vinny and Paola experience it all together, and the natural hilarity that ensues is heartwarming.
FN Dish recently caught up with Vinny to chat about the road trip and his relationship with his mom. Read on to find out the story behind this adventure.
by Joel Raneri in Shows, September 23rd, 2016
This is the cake for fall. The cake that will make people take their phones out and share it on social media, tagging you with #AmazingCake #BestBaker #CakeGoals #Wow. The cake no one will let you cut into until they have the perfect picture for Instagram. (Helpful hint: The Hefe filter is amazing for this cake!) This is the cake that will boost you to “legendary” status among friends and family. This is the cake that people will love to look at but love to eat even more. This is the cake that will make you the most-popular baker in the neighborhood. This is the cake that everyone will talk about — all the time. It’s just that good!
OK, so what is this cake? It’s a fresh apple-cinnamon beauty, and it’s the perfect way to usher in fall. It takes advantage of the “naked cake” trend and reveals its thick, rich layers of moist, apple-studded cake and fluffy frosting — that perfectly sweet caramel buttercream is the ideal complement to the traditional fall flavors of apple and spice. But here is where it gets decadent: the homemade mini butterscotch-dunked apples adorning the top of the cake. The final touch? Caramel drizzled over every nook and cranny, of course!
by From Our Sponsor in View All Posts, September 22nd, 2016
On Saturday morning, Trisha Yearwood is taking advantage of her day off and making some of her favorite dishes, like her Tennessee Jambalaya, with her dog, Emmy. Then on The Kitchen, it’s all about getting the most out of your pantry when blogger and author Jocelyn Delk Adams stop by and shares her Gooey Gooey Cake recipe made from a boxed cake mix! After that, Valerie Bertinelli is whipping up a care package for her friend who was injured in a snowboarding accident. Valerie makes the perfect homemade supper, which includes her Manicotti with Italian Sausage.
On Sunday head over to Bobby’s where he’s making a biscuit-centric brunch with Biscuit French Toast with Cinnamon-Orange Cane Syrup and Ham-Tomato-Cheddar Biscuit Sandwiches.
by Joel Raneri in Shows, September 22nd, 2016
From Dark Horse Wine — Bet on the Dark Horse
With a winning record inside the Beat Bobby Flay arena, Bobby Flay is a culinary force to be reckoned with, seemingly unmatched in his ability to cook against the clock and deliver impressive plates time and time again. But not every time. Bobby has occasionally felt the sting of defeat, and it’s been the dark horses — those competitors who seemingly come from out of nowhere and go on to win — who have ultimately upset his record the most.
On tonight’s new episode, he and culinary producer Jackie Rothong faced off in a cannelloni battle of her choosing, following a neck-and-neck cook-off between her and her Round 1 rival, Chef Matteo Boffo. In her showdown against Bobby in Round 2, Jackie and Bobby had just 45 minutes to prep and plate their offerings, hardly enough time to execute the from-scratch dough and bold sauces they’d need to produce a winning plate.
by Food Network Kitchen in Recipes, Shows, September 22nd, 2016
This Halloween, it’s time to bake up some thrills, chills, tricks and treats! Starting Monday, Oct. 3 at 9|8c, seven terrifyingly-talented bakers will compete to create the most spectacularly spooky desserts on this season of Halloween Baking Championship. Comedian and ventriloquist Jeff Dunham, joined by his sidekick Walter, will challenge the bakers’ creepy creativity as they make bite-sized monster morsels, creepy clown cake-pops, desserts stuffed with trick-or-treat candy and more! Throughout the five-week competition, judges Sandra Lee, Carla Hall and Damiano Carrara will critique the hair-raising confections, and at the end they will award one baker the title of Halloween Baking Champion and the grand prize of $25,000!
By Angela Carlos
The final round of Chopped Teen Tournament wrapped up this week with the one lucky winner walking away with bragging rights and a $25,000 prize. Each of the three rounds of mystery baskets had their surprises, but our eyes focused on the entree basket.
Sure, we enjoyed watching the contestants incorporate confetti popcorn into their merguez and mussels appetizer, and later we reveled in seeing the final two break down a gelatin fishbowl for their dessert course. But who would have thought that okra would be the star of the entree round, outshining prime rib, funnel cake and even the candied dried crabs?