It’s officially comfort food season, and all of the Food Network chefs are sharing their easy, cheesy and downright indulgent eats. It starts Saturday morning, when Ree Drummond is offering up tips for minimal-prep dorm room food like Waffle Maker Pizzas and Tea Kettle Noodle Soup. Next, Nancy Fuller is treating her grandkids to a feast of Honey Fried Chicken and Chocolate Chip Cookie Icebox Cake. After that, the co-hosts of The Kitchen share three new slow-cooker hacks, and Amanda Freitag stops by to make her “Pork on Pork” Chops. Patricia Heaton is hosting a game-day party filled with comfort food like Sloppy Joe Pockets and Kickoff Cupcakes. Finally, Valerie Bertinelli is spicing up poker night with southwestern egg rolls and ham sliders. On Saturday night, it’s two brand-new episodes of Unwrapped 2.0 that include behind-the-scenes looks at circus peanuts, Tootsie Rolls and more.
While Stephanie, the bar manager at Copper Still CD Vodka Lounge and Eatery, had reached out to Robert Irvine for help in reviving business, she never could have expected that he’d turn up unannounced. In a tricky double elimination, when he arrived with his Restaurant: Impossible team in tow, Robert shocked not only Stephanie but also Christina, the owner of the Crestwood, Ill., restaurant. Eight months after opening the doors to Copper Still, Christina had yet to make a profit on the eatery, and the financial struggle had begun to put a strain on her marriage to her husband, Dominic. It was up to Robert to reinvigorate Christina, mend her relationship and transform Copper Still — and he almost had to do it alone. Stephanie was so upset by Robert’s ambush that she nearly didn’t help in the renovation, but ultimately, in true Irvine fashion, that didn’t stop Robert from completing his mission. Read on below to hear from Christina and see how Copper Still is faring a few months since it reopened.
“The ambush has definitely opened my eyes to the different problems that we had with staff and training,” Christina says, reflecting on her Restaurant: Impossible experience. “I have now since become more aggressive with the direction I would like the staff to go into. I have had less toleration for the behavior we once overlooked.” She adds that there are now “new rules and procedures that the staff must understand and follow,” and she says that there is “a different training process” in place for new staff members.
In this new Impossible tournament, Chopped is switching up the format: Chefs will compete in three preliminary rounds for a chance to earn a spot in the finale, where the champion will get the opportunity to compete against Robert Irvine in a wild-card round. Just for getting there, the champion will pocket $15,000, but upon beating Robert, he or she will win an additional $25,000, for a total of $40,000.
On tonight’s episode, four very accomplished chefs who’ve competed successfully on Chopped before have returned to take on the most-impossible mystery baskets. Only one of them will earn a spot in the finale and have an opportunity to get to Robert.
The air is beginning to get crisp and chilly, and you know what that means … don’t you? All the best things! The coziest knitted sweaters, hot lattes and cider at any and all times of day, and warm, hearty soups. Not to mention stepping on all those crunchy leaves while wearing those favorite boots getting fresh air for the first time in, well … a while.
I’ve been frequenting the apple orchard nearly every weekend recently, and I just cannot seem to leave without a bottle of apple cider and a bag of fresh doughnuts. Have I mentioned that I love this time of year? I remember going to apple orchards as a little girl with my family and always being so eager to get lost in the corn maze with my brothers. After the relief from the hot weather of summertime, the little girl in me wanted to spend all day, every day out there. Fortunately, living near an apple orchard made my fall-loving dreams come true nearly every weekend. It was always necessary to warm up afterward with a steamy cup of hot apple cider.
The child in me is always game for a long walk in the orchard on those crunchy leaves, but the adult in me prefers warming up after a long day of fall activities with a big scoop of apple crisp and a yummy adult drink. Enter vodka and cranberry cocktail with apple cider ice cubes.
This is dangerously easy and delicious. Make it for any and all get-togethers this time of year, and of course plan on it for Thanksgiving. Not only does it taste sweet and spicy, but just look at it! Those colors! The ruby-red cranberries cover the surface, and the perfectly cubed apple cider cubes are the best additions and amp up the flavor. If you are feeling overzealous, you could create an entire tablescape to match: Spread those little cranberry cuties across the table, and add some glittery gold pumpkins. Always a good idea.
Odds are you’ve not liked Brussels sprouts at some point in your life, whether it was when you were a kid or it lasted into your adulthood. With its slightly bitter flavor and sturdy structure, this multilayered green veggie can be a tough sell — but not when cooked like this. These top-rated, fan-favorite recipes prove that Brussels sprouts can be addictively delicious when they’re cooked correctly and with a little love, especially now that they’re in season.
You’ve heard it before: Sometimes the simplest things in life are also the best. A 5-star recipe with a whopping 500 reviews, Ina Garten’s Roasted Brussels Sprouts don’t call for any newfangled ingredients to achieve their beautifully blistered, tender state. It just takes a good drizzle of olive oil, plus some salt and pepper, and roasting on high heat for Brussels sprouts to reach pure, unadulterated perfection.
With plenty of time left to prepare for your holiday festivities, you can watch your favorite Food Network chefs reveal their best ideas during all-new Thanksgiving-themed episodes. Get ready for a brand-new spread of indulgent recipes, timesaving tips and creative hacks to make this year’s feast easier and more delicious than ever.
The Kitchen, The Pioneer Woman, Valerie’s Home Cooking, Brunch at Bobby’s and Southern at Heart are all proving that Thanksgiving can be reinvented every year with new recipes. Guy Fieri is doing double duty with two new turkey-themed episodes of Guy’s Big Bite, while Bobby Flay joins Ina Garten for A Barefoot Thanksgiving in the barn with a dazzling spread and foolproof strategies for the busy day.
If you’re in the competitive spirit, Guy’s Grocery Games, Cutthroat Kitchen, Beat Bobby Flay and Chopped Junior all have a turkey-day twist. Looking to indulge outside the house? Top 5 has the season’s best Thanksgiving comfort food, and a special episode of Guilty Pleasures will have chefs and stars spilling their favorite holiday eats. Head to Thanksgiving Central for all the details, and don’t forget to watch the Food Network Kitchen turkey roast, live on FoodNetwork.com/Thanksgiving starting at 10a|9c.
Whether it’s a steak-and-potato dinner or a hearty pasta buffet, Ree Drummond is known for offering up a bounty of hearty plates to her brood of kids and ranch hands on The Pioneer Woman. So you can imagine the feasts she puts forth come the holiday season. Just last year she hosted the first-ever Cowboy Christmas, and next week she’ll welcome fans to the ranch once again for a look at how she does turkey day on The Pioneer Woman’s Ultimate Thanksgiving.
Airing Monday, Nov. 16 at 8|7c, Ree’s brand-new special will not just showcase family-friendly recipes ideal for a seasonal centerpiece, but it will also introduce The Pioneer Woman’s tricks for making classic dishes ahead of time — without sacrificing flavor. Her secret? Starting preparations three days prior to turkey day, counting down and checking off all of the tried-and-true elements of a down-home feast. To guarantee a stress-free Thanksgiving, she gets a head start on preparing the bird — her Maple Whiskey Turkey — and then preps the dessert, a party-perfect Gingerbread Cheesecake with Salted Caramel Sauce, so that come turkey day, she’ll only have to complete some last-minute quick fixes before savoring the holiday meal with her family.
The second-ever Superstar Sabotage tournament kicked off in the Cutthroat Kitchen arena last night, and in true evilicious fashion, host Alton Brown held nothing back in the way of diabolical challenges for the first lot of A-list chefs to do battle. Richard Blais, normally a judge on Guy’s Grocery Games, was one of the chefs competing for Cutthroat glory last night — and indeed he achieved it, but not without perhaps more than his share of sabotages. “Richard actually got all of my best sabotages,” Alton told Simon Majumdar, who joined the host and Richard on the After-Show for a look back at Richard’s road to victory.
Simon, always game to attempt the sabotages himself, walked on set in full body armor so he could begin to understand just what Richard endured in the first round’s English-breakfast test. “It gets hot in there,” Richard told Simon, who also saw firsthand the limited ingredients available to Richard when he was saddled with yet another English-breakfast sabotage: a mandate to use only the items set up on an English breakfast table. “Very rarely does someone in the first round with two sabotages survive,” said Alton to Richard, who agreed that it came down to “absolutely survival.”
From grandmas and firefighters to even the roster of judges he keeps on hand, Alton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, have agreed to subject themselves to Alton’s eviliciousness. While most will ultimately fall in their quest for Cutthroat glory, a few will shine — one in each of the four preliminary rounds and one of them again in the tournament finale. Check back to FN Dish after each episode to hear from the latest round’s winner in an exclusive interview. If you haven’t watched tonight’s new episode, read no further, because we’re about to break down the ins and out of the battle.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Queso fundido, a traditional melted-cheese dip that hails from Mexico, has long since taken root in the Southwest’s Tex-Mex culinary culture. Now eateries around the country are going beyond basic and dishing up the molten appetizer spiked with everything from pickles to booze. Read more