by Ricky Smith in Shows, September 4th, 2015
by Joseph Erdos in Shows, September 3rd, 2015
Say farewell to summer with your favorite chefs as they grill outdoors and celebrate the holiday weekend with their favorite party eats. Start your Saturday off right with a birthday celebration at Ree Drummond’s ranch, complete with juicy Smashed Burgers and Dark Chocolate Brownie Bites. Then, Nancy Fuller invites family over for a picnic-style lunch with BBQ Braised Brisket Sandwiches and a spread of decadent desserts. Next, The Kitchen is throwing a Labor Day party complete with tips for entertaining and a lightened-up take on creamed corn that’s perfect for any get-together. After that, Valerie Bertinelli is grilling with her family, serving up chicken kebabs and margaritas.
On Sunday morning, Giada De Laurentiis’ Italian journey continues with a trip down memory lane and some of her childhood favorites, like Pizza Bianca and Chocolate Ricotta Toast. Then, get ready for a backyard camping trip as Daphne Brogdon prepares some of her simple outdoor recipes for the kids. On Sunday night, another round of A-list chefs are competing for charity on an all-new Guy’s Grocery Games: All-Stars. Next, things get spiced up on the road as the remaining five teams use peppers to create a spicy Santa Fe meal on The Great Food Truck Race. And finally, knitting needles go flying as grandmas take over Cutthroat Kitchen.
by Amy Reiter in News, September 3rd, 2015
Some people go to the carnival for the rides, others go for the wide selection of foods. And if you’re at the right kind of carnival, the food is an adventure in and of itself. On tonight’s episode of Chopped
, the competitors were struck with utilizing baskets filled with carnival-themed foods, many of them fried. After the episode, judges Maneet Chauhan and Scott Conant, and host Ted Allen, headed to the kitchen to try out the entree basket of hot beef sundae, fried spiced ham, fried cheese ravioli and fresh asparagus.
“I’d much rather be on a Ferris wheel,” says Maneet as host Geoffrey Zakarian reveals the products. “I’m throwing this entire basket into the food processor and I’m making, like, a milkshake,” Ted tells his colleagues. Scott, not sure of what he’s going to make, likes the idea. But really the task at hand is figuring out how much or how little to use of the precooked ingredients.
by Sara Levine in Drinks, Entertaining, September 3rd, 2015
Wine and cheese, the perfect pair? Well, yes, but there’s also beer.
The porters, stouts and ales we favor in winter — rich and sweet, with subtle notes of chocolate and caramel, fruit and spice — make solid companions for a panoply of cheeses, from earthy Stiltons to pungent Epoisses to Basque sheep-milk cheeses, Eater notes. However, the site contends that we shouldn’t overlook summer’s saisons, Pilsners and pale ales for cheese pairings, as long as we make sure these subtler brews are not overwhelmed by a too-strong fromage.
by Allison Milam in Holidays, Recipes, September 3rd, 2015
Labor Day weekend marks the last official hurrah for pool parties, cookouts, beach picnics and daily frozen treats. Before you start thinking about the return of crisp fall leaves and pumpkin spice everything, send the sunny season off in style with our eight genius ways to win summer. Watch the video below for inspiration. You’ll learn genius ways to spike snow cones and take ice-cream floats to the next level, three things you should be making with watermelon, how to make treats from melted ice cream and more. Read more
by Maria Russo in Food Network Chef, Shows, September 3rd, 2015
Labor Day marks a transition — away from your white-wearing ways, away from your weekend trips to the beach and, when it comes to food, away from your trusty grill. Just as you’ll be hiding away your white pants come Monday, the upcoming day off marks the end of grilling season and a celebration of summer’s end. Say cheers to a summer well spent by going big on Monday with a Labor Day party menu that is grilled through and through.
Though your typical salsa likely comes from a jar, Melissa d’Arabian’s Grilled Tomato Salsa (pictured above) is a homemade take featuring charred tomatoes, chiles and garlic blended into a chunky salsa best scooped up with tortilla chips.
by Maria Russo in Shows, September 3rd, 2015
The rock walls, the bouncy houses, the blindfolds and, of course, Bob the Bear — Camp Cutthroat isn’t short on eviliciousness, thanks in part to Camp counselor extraordinaire and host Alton Brown. Last night’s Round 4 battle — the last one until next Wednesday’s finale — was full of diabolical outdoor sabotages, including the now-infamous lookout tower from which one chef had to make a skillet breakfast high atop the campsite. While all of the drama played out on TV, Alton Brown took to Twitter @AltonBrown to offer you fans an insider’s look at the competition and answer a few of your most-pressing Camp questions. Read on below to see some of his best tweets.
by Maria Russo in Shows, September 2nd, 2015
You’re fans of their recipes, you enjoy the stories about their families and you even compliment them (via social media) them on their latest outfits and accessories. So basically that means you’re already best friends with the co-hosts of The Kitchen
in real life, right? Right. Take a quiz to find out whether you’re most likely destined to be the newest buddy of Geoffrey Zakarian
, Jeff Mauro
, Katie Lee
, Marcela Valladolid
or Sunny Anderson
by Joseph Erdos in Shows, September 2nd, 2015
Though the judges may not be privy to the evilicious extents of host Alton Brown‘s sabotages, what each chef has been forced to endure is ultimately illuminated when Alton breaks down the challenges on his After-Show. It took nine seasons and multiple special tournaments full of diabolical sabotages, including the likes of canned haggis, human rotisseries and warped pans, but for the first time tonight — after the fourth heat of the Camp Cutthroat tournament — one judge finally admitted to feeling sorry for a chef.
The challenge in question didn’t involve any oddball ingredient or over-the-top suit of armor. Instead, it was none other than Alton’s lookout tower, from which Chef DeMarco was forced to cook his skillet breakfast high above his cook station using extremely long utensils. “Any food had to be simply dropped into the pan,” Alton told Jet Tila, as the judge took his place on the tower to try his hand at landing chopped ingredients in the pan. “I officially, for the first time in Cutthroat Kitchen, I feel bad,” Jet admitted. Though Chef DeMarco may have earned Chef Jet’s sympathies, they were perhaps not needed; the competitor managed to not only survive the first-round battle, but also outcook Chef Trevor in the chili-and-cornbread test and score a place in next week’s finale.
by Erin Hartigan in Restaurants, September 2nd, 2015
Richard Blais made a name for himself on TV and in the culinary world when he won Top Chef All-Stars. Since then he’s also competed on Iron Chef America and Chopped All-Stars. You’ll find him hosting the upcoming Halloween Baking Championship. This experimental culinarian is currently the chef at Juniper & Ivy in San Diego and operates The Spence in Atlanta and Flip in various locations. Richard also is a regular judge on Guy’s Grocery Games. Find out what Richard likes to pick up at his local supermarket, what’s his best five-ingredient dish and more.
Get to know this Triple G judge, and tune in to watch Richard on Guy’s Grocery Games on Sundays at 8|7c.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Sending something to the scrapheap used to mean dooming it to its demise, but restaurants across the country are now making the most of scraps, turning carrot tops, bread butts, corn silks and more into incredible dishes that are worth saving and savoring.
Sweetgreen, New York City
This locally focused salad chain, which already composts its food, dishes and utensils, was inspired to create the “wastED” salad for its New York shops after Blue Hill’s wastED restaurant pop-up last spring. The dish ($8.60), created with Blue Hill, contains perfectly good but oft-discarded ingredients like carrot ribbons, broccoli stalks and leaves, and bread butts. The whole thing is dressed in pesto vinaigrette with sunflower seeds and shaved Parmesan. If that isn’t reason enough to order one, a portion of proceeds from the salad — available through Sept. 28 — is donated to City Harvest.