by Ricky Smith in Shows, October 30th, 2015
by Maria Russo in Shows, October 29th, 2015
This weekend, whether you’re feeding a crowd or just yourself, your favorite chefs have you covered with new recipes and easy kitchen tips. First up, Ree Drummond has the house to herself, and she’s cooking up lamb chops and Dulce de Leche Coffee for dessert. Next, it’s a romantic alfresco dinner on Nancy Fuller’s farm with Shrimp Scampi with Bucatini Noodles and bourbon-soaked bread pudding. Then, Ming Tsai stops by to demonstrate fall-flavored fried wontons while Jeff Mauro shows actress Raven-Symoné around the kitchen. After that, Patricia Heaton is hosting a party for her lady friends and serving Mini Quiche and Classic Cheese Fondue. On Saturday night, go behind the scenes of the making of your favorite foods with Unwrapped 2.0.
On Sunday morning, Duff Goldman bakes fantasy creations based on the challenges from Holiday Baking Championship on Duff’s Sweet Spot. Next, Damaris Phillips is recreating her favorite fair foods as bite-sized appetizers like Corn Dog Muffins and Meyer Lemon Shake-Up Tarts. Then, on Sunday night, a lineup of talented young chefs hits the aisles on Guy’s Grocery Games. Next, 10 new bakers take on a nutty chocolate dessert during the first challenge on the premiere of Holiday Baking Championship. And Alton Brown ends the night with brand-new sabotages on Cutthroat Kitchen.
by Joseph Erdos in Shows, October 29th, 2015
Konner’s parents may not have known that their son was reaching out to Robert Irvine, but they soon learned just what he’d done when Robert and his Restaurant: Impossible team stormed the couple’s five-year-old eatery, Lake Arrowhead Sports Grill in Blue Jay, Calif., in an unexpected ambush. Husband-and-wife owners Keith and Karen had seen significant declines in their business recently, so much so that Konner looked to Food Network’s own restaurant renovator to transform the restaurant and reinvigorate his parents and their relationship. Read on below to hear from Karen about how Lake Arrowhead is faring these days, a few months after Robert and his team completed their mission.
“We have had really good feedback from our regulars with all the changes visually and with the menu,” Karen says of locals’ reaction to the new Lake Arrowhead. “We scaled back our menu from four pages to one (two-sided), which has really helped our kitchen to streamline and get food out quicker with more consistency.” She adds that the restaurant has been welcoming “a lot more new faces,” as “regulars are bringing new people to show us off and to tell about the show.”
by Amy Reiter in Drinks, News, October 29th, 2015
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 will return to take on the most-impossible mystery baskets, but only competitor will earn a spot in the finale for an opportunity to get to Robert.
Get the Exclusive Interview with the Part 2 Winner
by Mallory Viscardi in Books, Recipes, October 29th, 2015
Pop quiz! Baijiu is … (pick one)
A. The French word for “jewelry”
B. The first name of a model-actress who’s the daughter of that guy from the Mamas and the Papas
C. A marshy body of water in the Southern United States
D. That song Megan sang to Don for his 40th birthday on Mad Men
by Allison Milam in Recipes, October 29th, 2015
The potential for that box of pasta sitting on your pantry shelf is almost limitless, as The Four Seasons of Pasta is here to prove. Written by mother-daughter team Nancy Harmon Jenkins and Sara Jenkins, this book stretches the classic standby ingredient into new and delightfully flavorful seasonal meals. Think Pasta alla Carbonara for spring, Spaghetti with SunBurst Tomatoes for summer, a hearty Ragu Bolognese for winter, or the Sweet Potato Gnocchi with Brown Butter and Sage for autumn (recipe below for you to try at home).
And though you’ve likely been making pasta since you first learned to boil water, heed Nancy and Sara’s advice for a truly exceptional pasta dish:
1. Make sure your pasta water is abundant — 5 or 6 quarts for a standard 500-gram (about 1 pound) box of pasta.
2. Be sure you bring it to a rolling boil.
by Erin Hartigan in News, October 29th, 2015
Though you (and your kids) may disagree on whether pillowcases should be stuffed with candy rather than slept on, we’re here to tell you that Halloween is — gasp! — about more than the sweet stuff. No, your dentist didn’t send us to get you to nosh on more than candy ropes and chocolate bars this year. Instead, we’re just plain excited about these ghoulishly good recipes. Feast on these substantial-yet-spooky dishes we scared up for your Halloween party, like mummified hot dogs (pictured above) and ghost-shaped pizzas, or snack on them while you’re handing candy out to the neighbors.
For a party bite that will stop guests dead in their tracks, make these to-die-for Crispy Phyllo-Wrapped Hot Dog Mummies. The phyllo gives the little dogs a bandaged look and offers a buttery flakiness to every bite.
by Joseph Erdos in Shows, October 29th, 2015
Bradley Cooper and Sienna Miller really got their hands dirty for their new film, Burnt. Playing chefs in a top-tier kitchen, the stars did all of their own cooking, including shucking oysters, filleting turbot and chopping vegetables, and they picked up innumerable kitchen battle scars alongside the actual Michelin-starred chefs who trained them.
We sat down with the stars in advance of the film premiere to find out what it was like to get a crash course in four-star cuisine. We also got the scoop on how their home cooking has changed since filming, and we found out the surprising dishes they cook when they really want to impress someone.
To plan a dinner inspired by Cooper and Miller, watch our video below.
by Joseph Erdos in Shows, October 28th, 2015
This season on Worst Cooks in America, seven celebrity recruits signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray. But each week one recruit was sent home until only two remained to face off in the final challenge, a three-course restaurant meal presented in front of three culinary experts. The fates of the Blue Team’s Kendra and the Red Team’s Jenni were left up to those judges, and in the finale, one recruit was announced the winner of $50,000 for charity and declared no longer a worst cook in America. FN Dish has the exclusive interview with the runner-up.
Read on to find out who came in second place.
by Sara Ventiera in Restaurants, October 28th, 2015
This season on Worst Cooks in America, seven celebrity recruits signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray, but each week one recruit was eliminated from Boot Camp. After six weeks only two recruits remained: the Red Team’s Jenni and the Blue Team’s Kendra. And they had to face off in a final challenge. Only after cooking a three-course restaurant meal and presenting it in front of three culinary experts did they find out who would leave with $50,000 for charity. FN Dish has the exclusive interview with the winner.
SPOILER ALERT: Read on to find out who came in first place.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Ice cream season may be mostly relegated to summer, but enterprising restaurants and ice cream shops are amping up the warming qualities (and indulgence factor) with alcohol-spiked scoops. All across the country, parlors are creating adults-only ice cream flavors that are sure to keep spirits in summer mode well into the snowy season.
Boiler Room, Chicago
Summers may seem fleeting in the Windy City, but this Logan Square neighborhood restaurant ups its soft serve’s appeal in nippier temperatures by adding liquor. A warming Jameson whiskey flavor is always available. Every week, there’s another rotating alcohol-filled special in the second hopper. Spirits are rotated and could include tequila, stout or maple bourbon: Orange Whip Vodka was churning two weeks ago, and the holiday season often brings eggnog. It’s whatever these creative liquor- and dessert-loving folks think up.