What to Watch: Ina Garten Cooks a Birthday Meal for Jeffrey and Triple G Chefs Make Guilty Pleasure Foods

by in Shows, October 14th, 2016

Barefoot Contessa
While the leaves are falling outside, stay in this weekend and get some new recipes from your favorite Food Network chefs. Head over to the ranch on Saturday morning as Ree Drummond is testing out some new recipes for chicken-fried steak, chocolate pie and homemade biscuits. Then, take a trip to Nashville, where Trisha Yearwood and her sister, Beth, are trying their hands at Chopped. Trisha’s making an appetizer, entree and dessert from a basket of mystery ingredients. After that, The Kitchen co-hosts are making a week’s worth of dinners and sharing some tips to make mealtime easier. And then Valerie Bertinelli brews a beer-centric menu with slow-cooker pulled pork and a beer-infused milkshake.

On Sunday morning Guy Fieri is making homemade versions of Thai takeout favorites, like red beef curry and Coconut Jasmine Rice. Then, it’s Jeffrey’s birthday, and Ina Garten is making him an Italian feast featuring her roasted meatballs, Creamy Parmesan Polenta and Bruschetta with Sauteed Chard. After that, Sandra Lee’s bringing the spooky and revisiting some of her best costumes and favorite treats from Halloweens past.

On Sunday night, head over to Flavortown Market, where four chefs are making their most-decadent dishes; then, tune in to Halloween Wars, where the four remaining teams must capture the horror of a two-faced monster. Finish off the weekend with a bit of wedded bliss, as Duff Goodman and Lorraine Pascale have their worst bakers sculpt wedding cake toppers and bake four-layer celebration cakes.

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A Mastery of Italian Flavors on Beat Bobby Flay

by in View All Posts, October 13th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

When you think of Bobby Flay‘s signature cuisine, you likely picture the flavors of the American Southwest — fresh and dried chiles, of course — or perhaps a perfect taco or the juiciest of burgers. What you’re likely not imagining are old-school Italian-American favorites, like meatballs and pasta. But in true Flay fashion, Bobby wasn’t fazed by the announcement of meatball sandwiches being the challenge dish in Round 2 during tonight’s new episode of Beat Bobby Flay. After his competitor, Chef Rodney Murrillo, declared it his signature dish, Bobby quickly jumped into action and began working on his components, though his experienced rival remained a potential dark horse.

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6 Tailgating Foods You Can Eat with Your Hands

by in Recipes, October 13th, 2016

Get the coolers packed and put your team colors on display — it’s time to head to the stadium. For your tailgating menu, the food should be convenient, pack enough of a punch to fuel everyone through hours of revelry and, above all, be finger-friendly. Here are a few ways to go utensil-free for your game-day eats.

Pigs in Blankets

While your friends and family are tossing around the old pigskin, break out these ever-satisfying pigs in blankets (pictured above). For a fun twist, try any of Food Network Kitchen’s pigs in other blankets recipes, from breakfast-themed Sausage-and-Biscuit Pigs in Blankets to a French-inspired version with ham and Brie. Read more

Grannies Get Competitive on the Upcoming Series Clash of the Grandmas

by in Shows, October 13th, 2016

Clash of the GrandmasJust when you think you know what to expect from grandmas — knitted scarves, cozy quilts or sweet apple pies, perhaps — the ladies competing on the all-new series Clash of the Grandmas are here to dispel those stereotypes once and for all (though they may still bring the apple pie).

Premiering Sunday, Nov. 13 at 10|9c, Clash of the Grandmas will feature four grandmothers each week as they battle in a series of holiday-themed face-offs. These grannies, each boasting undeniable culinary chops, have time-honored recipes in their repertoires and a knack for delivering tried-and-true comfort. It will be up to them to showcase their skills in unexpected challenges if they want to outcook each other and take home the coveted prize of $10,000.

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6 Surprising Ways to Use Canned Pumpkin for More Than Pie

by in Recipes, October 13th, 2016

Spicy Pumpkin DipWhen you crank the lid off a can of pumpkin, the next logical step is to bake its contents into a pumpkin pie, right? Maybe so, but we believe that this creamy ingredient has so much more to offer. Load up on our most-creative ways to put canned pumpkin to use in dishes beyond good old pumpkin pie.

If a tub of hummus is your go-to office snack or party app, just wait until you try Food Network Kitchen’s newly developed Spicy Pumpkin Dip. The already-smooth pumpkin puree unites with blended chickpeas for a creamy spiced dip best scooped up with pita chips.

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The Best Apples for Cooking and Snacking

by in In Season, Recipes, October 13th, 2016

Apple season is officially here. And whether you make a trip to the orchards to pick your own, peruse the pretty piles of fruit at your local farmers market or simply head to your usual grocery store, today’s apple options seem endless. While that variety is welcome, it can also be overwhelming. When it comes time to bake a pie, hand-churn applesauce that would make Grandma proud or simply grab a fresh, juicy fruit to snack on, you can never quite remember which variety is best for that occasion. Here, we share our list of favorite varieties for baking, saucing, snacking and freezing, along with our most-quintessential apple recipes.


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Exclusive Interview with the Next Celebrity Worst Cook to Be Eliminated

by in Shows, October 12th, 2016

Blue TeamIn a surprise turn of events last week on Worst Cooks in America: Celebrity Edition, no recruit was eliminated from Boot Camp. But this week that wasn’t the case. Facing a chicken-and-waffles challenge may have seemed dandy at the first mention, but once Chef Anne revealed there would be chicken butchering involved, everyone was terrified. Executing that task was a challenge, and cooking the chicken through was yet another — one that Matt and Mindy couldn’t accomplish. The two ended up in the elimination round, where (surprise!) they had to butcher chickens once again for the mentors to judge blind. The recruit with the best and most pieces would get a pass to next week, and the other would be sent home.

Spoiler alert: Read on for an interview with the eliminated celebrity.

Science Is Working on a Cure for Garlic Breath

by in News, October 12th, 2016

Science Is Working on a Cure for Garlic BreathWe’ve all been there after indulging in a deliciously garlicky dish: supremely satisfied — and also self-conscious that your breath seriously reeks. Garlic breath can last as long as 24 hours after you consume garlic. They don’t call it the “stinking rose” for nothing.

Thankfully, science is on it. Researchers at Ohio State University have determined that chewing mint leaves and eating apple or lettuce (either raw or cooked) may remedy garlic breath. They arrived at this simple conclusion after engaging a group of study participants to chew three grams of softneck garlic cloves for 25 seconds. Then the participants were immediately given either water (the control), apples (either raw, juiced or heated), lettuce (raw or heated), mint leaves (raw or juiced) or green tea.

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Spike It: Boozy Pumpkin Spice Latte

by in Drinks, October 12th, 2016

Boozy Pumpkin Spice LatteIf loving pumpkin spice is wrong, I don’t want to be right!

Like most people, I’ve loved pumpkin spice for ages. For. Ever. Long before I ever tasted pumpkin spice coffee, I wanted all the pumpkin cookies and pumpkin bread I could get my hands on.

Then, a few years ago, when I was pregnant with my son, I was totally NOT into pumpkin. It didn’t make me sick, per se, but I had no desire to consume it and basically went well over a year without having a drop of pumpkin touch my lips. Late last year, I decided that I was into it again. And this year? Well, let’s just say that I was the person at the coffee shop drive-thru on Aug. 20 asking if they had pumpkin syrup yet. So embarrassing.

Ever since that humiliating late-August day, I’ve been getting my pumpkin fix at home. Not only with pumpkin bread and cookies, but with a homemade pumpkin spice latte so I can spend more money on shoes. You get it, right?

Some evenings, or even … maybe … on a (late?) Saturday afternoon, I’ve poured a teeny bit of coffee liqueur into my PSL to make it more grown-up and kick back a bit. For me, this version is usually made with decaf coffee, but feel free to use an amped-up caffeinated coffee and maybe even add an extra shot of espresso in there.

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3 of a Kind: Sushi Burritos

by in Restaurants, October 12th, 2016

3 of a Kind checks out three places across the country to try something cool, new and delicious.

As it turns out, one plus one sometimes equals one — one exceptional dish, that is. Innovative chefs across the country are teaching that delicious lesson by marrying two menu classics to create one indulgent mash-up. There is the Cronut, the kimchi taco and even the turducken, which tweaks the traditional Thanksgiving turkey in a big way by stuffing it with a chicken inside a duck. One of the newest mash-ups to take the culinary world by storm is the sushi burrito, which brings together sushi and burritos, of course. Admittedly more giant sushi hand roll than burrito, the creation is still a tantalizing concept, with fresh fish and sticky rice rolled up in a seaweed wrapper. Here are a few places featuring this mash-up on their menus.
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