by Joseph Erdos in Behind the Scenes, Shows, October 2nd, 2016
by Samantha Lande in Restaurants, October 2nd, 2016
Duff Goldman and Lorraine Pascale have teamed up to coach teams of terrible bakers in the new series Worst Bakers in America, premiering Sunday at 10|9c. Even though the two are longtime friends and colleagues, appearing together as judges on Spring Baking Championship and Holiday Baking Championship, when it comes to a competition, they’re in it to win it no matter the cost. Lorraine will coach the Red Team, and Duff the Blue Team. Every week the baking challenges will get harder and harder, until only one member is left on each team to bake in a bakery-themed final battle for a chance to win $25,000. And for his or her mentor, there will be infinite bragging rights.
FN Dish caught up with both mentors on the set of the show to chat about the competition and find out who thinks he or she can win. And these two weren’t afraid to talk a bit of smack.
by Maria Russo in Community, October 2nd, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Pizza lovers who are partial to Chicago’s signature pie are very particular about where to indulge their devotion to this thick-crust tradition. Loyalties run as deep as the rich layers of sauce, cheese and toppings that compose the pies themselves, which are so filling that just a slice or two is enough to satisfy. Even the most high-end chefs have been known to give in to their cravings for this comforting dish that has a cult-like following. Here some chefs from Chicago and elsewhere share their favorite spots for a slice of deep-dish in the Windy City.
by Erin Cassin in Restaurants, October 1st, 2016
Don’t let of the name of this recipe fool you: This week’s Most Popular Pin of the Week is anything but “basic.” Giada De Laurentiis builds layer upon savory layer of flavor in her fan-favorite recipe, starting with bold garlic, sweet carrots and the rind of nutty Parmesan cheese. When these ingredients are slowly simmered with the canned cherry tomatoes, the taste turns out deeply rich and the texture thick and nearly creamy without the use of cream.
For more hearty ideas, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Basic Parmesan Pomodoro
by Maria Russo in Shows, October 1st, 2016
Leave it to Wisconsin, a state with more than 1 million dairy cows, to take its frozen desserts seriously. Wisconsin custard, which is silkier and denser than ice cream, lures thousands of fans anytime the weather warms.
by Elizabeth Brownfield in Drinks, September 30th, 2016
Apple orchards are open, leaves have begun to turn and, perhaps most importantly, Pumpkin Spice Lattes are back at your favorite coffee shop — fall is officially in session. While you may indeed crave the piping-hot comfort of a fragrant PSL, there are more ways to indulge in that seasonal flavor than in a cup of joe. On this morning’s all-new episode of The Kitchen, the co-hosts showed off a simple way to create your own rich, boldly flavored Pumpkin Spice Latte Base, which you can use to transform whipped cream, oatmeal and more into autumnal dishes.
If you can mix up a few ingredients, you’re well on your way to prepping this five-minute recipe. Start with a can of smooth pumpkin puree, then sweeten it up with brown sugar and mix in flavorful additions, including, of course, the requisite pumpkin pie spice. This fuss-free combo will keep for up to two weeks in the refrigerator; it’s a grab-and-use way to boost the taste of your favorite plates. To start, try it in Pumpkin Spice Latte Sweet Dip with creamy ricotta for a next-level dessert.
by Amy Reiter in News, September 30th, 2016
We understand that the transition from endlessly sunny summer days to cooler fall temps can be rough. Fortunately, we’ve also got the cure for summer nostalgia: crisp air, a cozy sweater, a roaring fire and one of these luxe warming cocktails.
If you ask us, the fresh lemon, orange and OJ in Bobby Flay’s Mulled Red Wine Sangria (pictured above) totally counts towards your daily recommended servings of fruit.
by FN Dish Editor in Recipes, September 30th, 2016
Pumpkin. Spice. Latte. It’s the drink you either love or love to hate, and for many people its arrival is basically synonymous with fall.
And this year is a big one for PSL, as it is affectionately known. Starbucks’ signature seasonal beverage is turning 13. (HBD, PSL!)
In light of this auspicious autumnal occasion, The Washington Post pulled together a tribute, tracing pumpkin spice’s rise and reign.
A few notable numbers about PSL (a fragrant blend of cinnamon, nutmeg, often cloves or allspice, maybe ginger and sometimes even real pumpkin) from the Post’s video and story and other sources:
by Elizabeth Brownfield in Recipes, September 30th, 2016
If you’ve ever experienced a summer in New York City — where AC units dribble water on you as you walk down the street and you could actually fry an egg on the sidewalks — you can understand why FoodNetwork.com staffers have been itching for the first sign of fall. And it’s finally here; the calendar and the temperatures prove it. And now it’s time we started cooking like it. In the spirit of this cooler, crisper season, we’re sharing the dishes that FoodNetwork.com staffers simply can’t wait to make, ranging from comforting pasta dishes to in-season sweets.
“No matter the time or day, chances are good that I’m craving pasta. Spaghetti, rigatoni, casarecce or campanelle; carbonara, Bolognese, amatriciana or pesto — I’m into them all. While my go-to recipe for linguine pomodoro delivers on busy weeknights when I’m turning hangry and need to eat, like, right now, I tend to reserve the ‘special’ sauces for weekend cooking and one in particular for the first chilly weekend of fall. This Penne with Butternut Squash and Goat Cheese from Giada De Laurentiis stars tender sweet onions and butternut squash, which is in season in autumn (though you can likely find it at the grocery store year-round). The beauty of this pasta is that there’s no true, proper sauce here. Instead, Giada simply roasts the veggies, then tosses them with the pasta and tangy goat cheese, which turns into a creamy, silky coating for the penne after it meets the hot noodles.”
— Maria Russo, Online Convergent Editor
by Joel Raneri in Shows, September 30th, 2016
For those of us in the majority of the country, the growing season is coming to a close. We might be fresh out of ideas on how to use up the crops that are lingering in our gardens, but we’re certainly not going to let the last few tomatoes of the season go to waste (even if they are still green!). Here are 25 delicious ways to use up that last of your seasonal bounty before it disappears until next year.
Puff Pastry Heirloom Tomato Tart (pictured above)
Fried Green Tomatoes
Pizza with Fresh Tomatoes and Basil
October is here, which means Halloween is right around the corner, and this weekend the Food Network is full of sweets, tricks and plenty of treats. Saturday morning on The Kitchen the hosts put down the knife and share some no-carve pumpkin hacks. Plus, they share a recipe that will add a pumpkin spice flavor to hot chocolate, whipped cream, oatmeal and more! Then, Valerie Bertinelli has some friends visiting from Ohio, and she’s serving Three-Bean Turkey Chili and Sweet and Savory Cornbread Cookies while they play their favorite card game.
On Sunday morning, Guy Fieri is using his trip to Puerto Rico as inspiration for a feast that includes Pigeon Peas and Rice and Crispy Plantain Chips with Sweet Chile Dipping Sauce. Then American Idol winner Jordin Sparks is getting some help from Duff Goldman to complete her first professional cupcake order. After that, Bobby Flay is making one of his favorite brunch staples: crepes. He’s serving up sweet and savory flavors in his Cinnamon Roll Crepes and Ham and Cheesy Egg Crepes with Mustard Sauce.
Sunday night starts out with Guy’s Grocery Games Halloween Spook-tacular. During one round, the chefs must wear blindfolds and find a key ingredient to incorporate in their “Dinners to Die For.” Then it’s the season premiere of Halloween Wars with special guest judge Elvira, Mistress of the Dark. Next up, it’s the series premiere of Worst Bakers in America as Duff Goldman and Lorraine Pascale battle it out to see who can turn the worst bakers into the best. Then Cooks vs. Cons gets the baking treatment when professional bakers will battle some devious fakers on Bakers vs. Fakers.