by Joel Raneri in Shows, October 21st, 2016
by Joseph Erdos in Shows, October 20th, 2016
Stay out of the cold this weekend, and get some new fall recipes from your favorite Food Network chefs. On Saturday morning, Ree Drummond is dishing out her best tips for freezer-friendly meals and making a fall favorite, her Butternut Squash Soup. Then, The Kitchen co-hosts are joined by Food Network Star Tregaye Fraser, and they’re whisking up some brunch classics infused with fall flavors. After that, Ayesha Curry’s husband, Stephen, is having friends over, and Ayesha’s cutting the calories of guys’ night classics. Then, Valerie Bertinelli is headed to Arizona, so she’s preparing some make-ahead meals for her husband, Tom.
On Sunday, Guy Fieri’s in the kitchen with his mom, Penny, and they’re crisping up a juicy, buttery chicken. Then, head over to East Hampton, where Ina Garten is making dinner in honor of her friend Deborah. After that, Scott Conant joins Bobby Flay in the kitchen to make their modern take on a classic New York brunch.
On Sunday evening, everything is getting fried in Flavortown Market on a fry-centric episode of Triple G. Then, the final three teams on Halloween Wars are building displays to show a crypt after dark, and on Worst Bakers in America, a pie-eating contest inspires the bakers to create plates that Duff Goldman and Lorraine Pascale will judge in a blind taste test.
by Amy Reiter in Drinks, News, October 20th, 2016
In the new Chopped tournament, 12 former Chopped champions are getting the chance to go up against Bobby Flay in battle. In every round, four chefs compete to earn a spot in the finale, at the end of which one single champion will get the opportunity of a lifetime, to cook head-to-head against a Food Network great. With $40,000 on the line, the stakes are high, the pressure is on and the cooks are ready to show what they’ve got. In Part 1, chefs Jay Abrams, Mackenzie Hilton, Bradley Stellings and Demetrio Zavala cooked for their lives, but only one earned the win and the first spot in the tournament’s finale.
Hear from the Part 1 Champion
by Allison Milam in Recipes, October 20th, 2016
You’re out to dinner with friends and decide to order a bottle of wine, but there’s something about the wine that seems … sort of … off to you. Still, you’re no wine expert, so how can you really know? Should you just swallow your doubts and drink the wine anyway? Or should you risk seeming high-maintenance and send it back?
It can be difficult to tell whether a wine is actually bad or just not your cup of tea — to mix a beverage metaphor. Happily, the web is filled with advice from oenophiles (including this recent article on FoxNews.com) on how to handle the situation. It all basically comes down to three things:
by Lauren Piro in How-to, October 20th, 2016
With a good chili recipe on your side, you can be the MVP at everything from a tailgating party in a parking lot to a weeknight dinner at home. Warm, comforting and so easy to make, chili as a category is infinitely adaptable — and we’ve got so many different ways you can score big when you cook it. And don’t even get us started on all the things you can do with leftover chili.
Make It Classic, but Better
Save a beer for Geoffrey Zakarian’s no-bean, all-meat Game-Day Chili. It adds another layer of complexity to this loaded blend featuring fire-roasted tomatoes, three pounds of ground meat and a whole lot of fragrant spices.
by Joseph Erdos in Shows, October 19th, 2016
When you’re scooping out a pumpkin to make a jack-o’-lantern for Halloween, fight the urge to toss the seeds in the trash. We know — they come out covered in orange goop. But you’d be surprised how quickly they turn into a crunchy, roasty snack, with just a little extra effort. We’ve outlined how to save and roast pumpkin seeds here, but here’s the short version: Clean them in a colander to remove the pulp, spread them on parchment to air-dry, and then toss them in your favorite flavorings and roast at 425 degrees F for about 10 minutes. That’s it!
They’re delicious simply sprinkled with salt (that’s what we did above), but they’re also the perfect blank canvas for many spice and seasoning combos. Try tossing your seeds in these mixes.
by Jessica Merchant in Recipes, October 19th, 2016
This week on Worst Cooks in America: Celebrity Edition, the recruits were tested on teamwork, communication skills and complex cooking techniques. We saw the return of Remote Control Chef, which had each team directing their mentor in cooking a recipe. The teams came together and worked well under the pressure. The Main Dish challenge, however, would prove to be an exercise in frustration for some, especially when it came to using a vast array of unfamiliar spices. The Red Team’s Matt and the Blue Team’s John ended up being nominated for the elimination challenge, where both had to create their own kebabs in order to save themselves. But an accident almost derailed one of the recruits. Find out who got sent home and who saved himself to cook another week.
Spoiler alert: Read on for an interview with the eliminated celebrity.
by Elizabeth Brownfield in Product Reviews, October 19th, 2016
There might just be one way to make pumpkin bread more delicious than it already is. It’s not caramel. It’s not icing. It’s not chocolate (but close).
It’s booze! Spiced rum that warms your insides on a chilly day, to be exact. I’m super into it.
First, let’s discuss how the mere fact alone that we call this “bread” over “cake” means that it is absolutely acceptable to eat for breakfast. And snack. Even though we all know the truth: that it’s essentially cake. It’s delicious, soft and fluffy pumpkin cake, masquerading as your morning meal.
by Amy Sherman in Restaurants, October 19th, 2016
Let’s face it: Homemade pies are a labor of love. Between getting the dough just right, choosing the right filling, rolling out the dough, blind baking the crust and finally crafting a pretty top crust, making pie from scratch requires some serious effort … and a few tricks. These clever gadgets will help you bake the perfect pie and enjoy the entire delicious process from start to finish.
Sure, you can spend time painstakingly cutting and weaving a pretty latticework pie crust. Or, you can simply lay a single sheet of dough over the oh-so-handy Lattice Piecrust Cutter ($20; pictured above) and use a rolling pin to press the dough into the pattern. Voila: near-effortless pie perfection.
by Joseph Erdos in Shows, October 18th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
The corn dog, which has been around since the 1920s, has long been thought of as an inexpensive festival food … until now. Today’s chefs are giving this carnival snack a gourmet spin at restaurants around the country. They’re taking the everyday and turning it into something extraordinary by using luxurious ingredients including lobster, shrimp and even huitlacoche. Food on a stick never had it so good.
For the first time in Chopped history, Bobby Flay is entering the arena, initially as a judge and then as a competitor. In the new tournament Chopped: Beat Bobby Flay, premiering on Thursday, Oct. 20 at 9|8c, 12 chefs will try their luck in three preliminary rounds. Three champions will make it into a final round, and at the end of it the single best competitor will get the chance to battle Bobby in a wild-card round, which will determine if it’s even possible to beat the master of competition himself, Bobby Flay.
FN Dish caught up with the indomitable Bobby on the set of Chopped to chat about how he’s judging the competition, what he expects from the final round, his advice for the chefs and what it takes to beat him. Read on to learn Bobby’s best traits in competition.