by Elizabeth Brownfield in Recipes, September 30th, 2016
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
by From Our Sponsor in View All Posts, September 29th, 2016
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.
by Amy Reiter in News, September 29th, 2016
From Dark Horse Wine — Bet on the Dark Horse
When Chef Martin Rios advanced from Round 1 to Round 2 on Beat Bobby Flay tonight, he took his place opposite Bobby Flay in the kitchen and prepared to do battle against him — for the second time. It was just a few years ago that Martin battled Bobby on Iron Chef America, where he lost to the Iron Chef. So it’s no surprise that Martin declared, “This is it,” as he stood face-to-face against Bobby. “Since I lost to Bobby on Iron Chef, I’ve been waiting years for this redemption,” he noted.
by Maria Russo in Shows, September 29th, 2016
Here’s one for your list of foods you may not be in a hurry to try: a tortilla chip so spicy it will make you gasp, cough, weep and beg for mercy (or water or milk, honey, yogurt, ice cream … anything that might help!).
by Allison Milam in Recipes, September 29th, 2016
When Ayesha Curry heads into the kitchen, she’s not just prepping a quick meal for herself; she’s thinking about her husband, NBA great Stephen, and their young daughters as well, all of whom bring hearty appetites to the table. Beginning this fall, you can join Ayesha in the kitchen for a taste of what’s on her menu, as she’s kicking off her brand-new series, Ayesha’s Homemade, on Saturday, Oct. 22 at 12|11c.
Just like her husband on the court, Ayesha, a cookbook author and social media aficionado, has a game plan when it comes to family-friendly cooking. She’s known for turning out time-tested recipes and contemporary showstoppers alike, all with easy and approachable prep work ideal for everyday meals and dressed-up gatherings alike. Updated takes on brunch staples, party-ready stuffed peppers, holiday-worthy mac and cheese — these slam-dunk favorites and more craveable recipes are all in the works in Ayesha’s kitchen. She knows just what it takes to wow the crowd, and when she and her family open up their home to viewers, she’ll show you her secrets for making it happen.
by Elizabeth Brownfield in Recipes, September 29th, 2016
One look at these recipes and you might think you know what’s what: a cheesy pizza, a big bowl of rice, a classic layered lasagna. But look closer and you’ll uncover every dish’s hidden treat: Each one is made possible (and more flavorful, and healthier) by cauliflower.
The delivery man sure didn’t drop this pizza at your doorstep. Though it’s cut into triangles and doused in sauce and cheese like your go-to slice, it’s not your average pizza at all. In fact, Ree Drummond reinvents pizza crust with her Cauliflower Crust Pizza, which nixes the flour and still manages to create a crazy-good pizza foundation. Even if you aren’t going gluten-free, a slice of this veggie-packed pizza will have you on board with the alternative.
by Maria Russo in Shows, September 28th, 2016
Are you, or someone you love, experiencing SFS — Salad Fatigue Syndrome? Getting your daily recommended intake of veggies doesn’t have to mean eating pithy lettuce salads that leave you feeling hungry. Cure your own SFS with the simple Rx for one of these delicious and satisfying vegetable salads that don’t have a single leaf of lettuce in sight.
You might think there’s no need to improve on a classic caprese — until your first forkful of Plum Caprese Salad (pictured above). Juicy plums pair beautifully with creamy Burrata cheese; mint, basil, champagne vinegar and white balsamic vinegar let the colors of the produce shine.
by Joseph Erdos in Shows, September 28th, 2016
No matter the day or time, the Cutthroat Kitchen arena is often brimming with eviliciousness. But in tonight’s premiere heat of the Tournament of Terror, Alton Brown-turned-Hannibal Lecter upped the diabolical factor immeasurably and brought in spooky spirits to control a sabotage. After two rounds of downright scary-good challenges, the host introduced the “CTK Seance Board,” which let the spirits, not the doomed chef, select ingredients for a blood orange dessert in Round 3.
Chef Richard Blais, the judge of the day who donned a “Clarice Darling” getup like a champion, tried his hand at the board on the After-Show — and let’s just say that he was all too eager to partake in the experience. “The spirits are with me!” he proclaimed, with his eyes closed and head thrown back as the spirits (or rather the spirits of the Bob hidden in the table) took control. “What do the spirits want you to have?” Alton questioned, as Richard’s hand was dragged across the board on a figure before it ultimately landed on blood oranges. The judge took his fruit in stride, but little did he know the horrors that awaited him: first a clown sidekick, then a menacing shower prep station that required careful manipulation.
by Lauren Piro in In Season, Recipes, September 28th, 2016
With every week of Worst Cooks in America, Boot Camp gets more difficult — and sometimes a bit more cringe-worthy. This week’s challenges forced the teams to make sausages from scratch. And sausage isn’t the easiest thing to watch being made, especially if you’ve got a dirty mind like the remaining seven celebrity recruits, most of whom are comedians. At the end of the challenge, it all came down to who made the best links. Having the most trouble among all the recruits, John and Tommy turned out the worst sausages, and they were chosen for the elimination round — where they had to fill sausages again! The one who passed with the best quantity and quality would advance to next week; the other would go home.
Spoiler alert: Read on for an interview with the eliminated celebrity.
To truly get the most out of every season, you need to start with a plan. So when you’re putting pumpkin picking, hay rides and sweater shopping on your fall to-do list, don’t forget to pencil in some kitchen time too. These recipes will instantly get you in the autumn spirit.
Healthy Pumpkin Oatmeal Bake (above)
You simply can’t get in a season’s worth of pumpkin eating unless you start first thing in the morning. This satisfying recipe is nutritious and can serve a crowd.