What to Watch: Guy’s Grocery Games’ Tournament of Champs Finale and the Premiere of Cupcake Wars Kids

by in Shows, December 25th, 2015

Grocery GamesThis weekend, while you’re finishing off your holiday leftovers and deciding how many cookies is too many cookies, don’t miss four exciting premieres, including lots of Guy Fieri and a brand-new series. On Sunday morning, Guy is cooking up Mexican-inspired food with Chef Luigi Agostini, including Mexican Chile Pork Chops and Chayote Slaw with Cumin and Lime. And on Sunday night, catch the finale of Guy’s Grocery Games’ Tournament of Champions, when one of the chefs will become the biggest prizewinner in Grocery Games history. After that, it’s the premiere of the all-new series Cupcake Wars Kids with four junior bakers competing to create the best Scooby Doo-themed display and win $5,000. Then, Alton Brown auctions off tiny tools stuck in potato people on a new Cutthroat Kitchen.

Read more

Our Faves of Your #FoodNetworkFaves: Holiday Cookie Swap Edition

by in Community, Holidays, December 23rd, 2015

Cookie CollageNo matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. A couple of weeks back, we came your way in search of the greatest creations made in your very own kitchen. When we called out the theme on Instagram, you put your baking skills to the test by whipping up your go-to recipe, snapping a photo and tagging us for your chance to be featured on FN Dish!

Year after year, the holiday season is the time for home-baked cookies galore, whether they’re iced cut-outs, sandwich cookies or morsels that are fruity, spiced, chocolatey or minty — seriously, you name it. Typically, we get our Instagram picks from our hashtag, #FoodNetworkFaves, but this time around we borrowed from #bakeitforward, which was jam-packed with incredible holiday cookie creations. With each photo that’s shared and tagged with #bakeitforward, Food Network will donate $1 to No Kid Hungry — and $1 provides a whopping 10 meals to those in need.

We are pleased to introduce our winning bakers and their festive cookies!

Read more

Chopped Junior-Inspired Lunchboxes: BBQ Broccoli Rabe Salad

by in Recipes, Shows, December 23rd, 2015

Broccoli saladThe young contestants on this week’s episode of Chopped Junior were faced with some pretty tough ingredients in their mystery baskets, like barbecued-flavored larvae in the appetizer course. They also faced off with broccoli rabe (aka rapini), which is similar to broccoli, though it’s thinner, with smaller crowns and longer stalks. It can also be bitter and should be blanched first to help mellow its flavor.

Read more

Savory, Spicy Yogurts Are Set to Mix Things Up in the Grocery Aisle

by in News, December 22nd, 2015

Savory, Spicy Yogurts Are Set to Mix Things Up in the Grocery AisleIt has been a few months since we passed along the news that savory yogurts were set to be the next big thing. Now it looks as if they’re hitting the mainstream and mixing things up in the grocery store dairy aisles.

U.S. Greek yogurt giant Chobani has just announced that, in January, it will release new flavors for its Flip line of yogurts — individual yogurt portions with separate ingredients you flip in to use as a topping or a mix-in — that are sweet and spicy, in hopes that American yogurt eaters will flip for savory flavors.

Read more

Lime Meringue Bars — Bake-Ahead Batches

by in Recipes, December 22nd, 2015

Lime-Meringue BarsLight and airy meringue is the stuff of dreams. Made of just egg whites and sugar, it magically transforms into something that’s so much more than the sum of its parts.

French meringue is the simplest to make. The egg whites are simply whipped while sugar is gradually added. This meringue needs to be baked. Swiss meringue starts with sugar and egg whites gently heated in a double boiler until the sugar is completely dissolved. It’s then whipped into a dense, silky cloud. Swiss meringue is the base of for my favorite kind of buttercream frosting.

Read more

Catch Some Extra Z’s This Weekend and Enjoy as Top 5 Restaurants Covers Brunch — Vote for your Favorite

by in Shows, December 22nd, 2015

Pot Roast HashWeekends were made for ignoring the clock and sleeping in late. Weekends were also made for heading to a local eatery and enjoying a little ritual called brunch. Later than breakfast but earlier than lunch, brunch is the best time to indulge in everything from syrupy pancakes to peppery hash browns. Plus, drinking boozy beverages at noon is totally acceptable. This past week on Top 5 Restaurants, hosts Geoffrey Zakarian and Sunny Anderson gave viewers a fork-grabbing look at the best brunch dishes in the country.

Find out which dishes made the list and vote on your favorite.

Our Top Holiday Hostess Gifts Under $50

by in Holidays, December 21st, 2015

Your holiday host has worked hard to create a warm, festive atmosphere with good food and drink. Show your appreciation by picking out a thoughtful gift that will be put to good use — not another candle or decorative soap set that’s going to collect dust in a cabinet. Here are seven of our top 2015 gift ideas under $50.

Read more

Mushroom Wellington with Creamy Carrot Sauce — Meatless Monday

by in Recipes, December 21st, 2015

Mushroom Wellington with Creamy Carrot SauceThe roasted turkey, the glazed ham, the standing rib roast, the rack of lamb — there are many ways to make meat the star of your holiday spread, while the veggies often get relegated to the side-dish selection. But that doesn’t have to be the case. Enter this mushroom-instead-of-beef Wellington.

While traditional beef Wellingtons may feature a tenderloin in the center, Food Network Magazine’s Mushroom Wellington with Creamy Carrot Sauce swaps that out and replaces it with a combination of hearty, earthy portobellos and shiitakes. Scented with fresh thyme and a splash of white wine, this filling is full of flavor as well as meaty and substantial. Just like the classic version, this one too features a golden-brown, flaky puff pastry shell to hold the filling, which gives it the striking, holiday-worthy appearance you crave.

Read more

A Complete Christmas Dinner Menu Full of the Fastest Recipes Around

by in Holidays, Recipes, December 21st, 2015

A Complete Christmas Dinner Menu Full of the Fastest Recipes AroundChristmas is only four days away, and if you’ve been tasked with hosting at the last minute, or if you’ve simply been procrastinating making a menu for the holiday dinner while you focus on gift shopping (and wrapping) and cookie baking (and eating) instead, you’re in luck. It’s not too late — even if your plan is to entertain on Christmas Eve. Below is a complete, at-the-ready menu of dishes that will take you and your party guests from bite-sized appetizers to a comforting first-course pasta to a meaty braciole, all the craveable side dishes and, of course, a sweet ending of chocolatey cookies. Best of all, each recipe can be ready in hurry — just 45 minutes or less.

Appetizers:
Read more

The Basics of (Oversize) Stir-Frying — Alton’s After-Show

by in Shows, December 20th, 2015

After finishing up his judging duties for tonight’s all-new episode of Cutthroat Kitchen, Jet Tila experienced life as a competitor during the After-Show when he was tasked with taking on a sabotage from the shrimp stir-fry test in Round 2. One particularly evilicious sabotage required one chef to cook with a tiny wok and chopsticks while the other was saddled with an oversize pair — and that’s what Jet was forced to contend with as well.

As he finagled with the extra-large chopsticks as he chopped his vegetables, the situation appeared to be somewhat under control. But that was quickly lost when he attempted to lift and pour his mise en place setup into the wok. After several dropped bowls, host Alton Brown couldn’t help but lend Jet a hand — by covering the camera lens so Jet could cheat the sabotage (or not) and manually add his ingredients to the wok without anyone noticing. “Go ahead and do whatever you need to do,” Alton told him, and sure enough, after just a few seconds, the camera returned to a full wok.

Even while Jet worked with this trick equipment, he and Alton were quick to dole out what it takes to make a classic stir-fry. After all, as the world record holder for the largest stir-fry ever made, Jet knows just how to execute it properly. “The wok should give a little smokiness to the dish,” he explained, and he and Alton noted the importance of the wok being steel. When it comes to accomplishing the right taste, Alton and Jet note that it’s best to deglaze the pan as the stir-fry comes together. “The deglazing is absolutely important because all of that fond that was stuck in there from the ginger, garlic and the shrimp has to come back in,” Jet said.

Read more