by Foodlets in Family, Recipes, September 14th, 2016
by Joseph Erdos in Shows, September 14th, 2016
It’s such a tenuous thing, the after-school snack: Feed the kids too little and you have afternoon meltdowns. Feed them too much and you’re in for an evening of kids slinking down in chairs and pushing dinner around with a fork without actually eating a thing. To prevent both scenarios, I keep these snacks in heavy rotation at my house. This is what I serve when my four small kids come tearing down the hallway toward the kitchen after school.
60-Second Super-Simple White Bean Hummus
With a squeeze of fresh lemon and beans straight from a can, this dip comes together in about a minute. Pile a few handfuls of fresh veggies — cucumbers, carrots, bell peppers — on a tray and watch the kids dive into one of the five recommended daily servings of produce!
by Joel Raneri in Shows, September 14th, 2016
For Season 9, Worst Cooks in America has invited nine celebrities who can’t cook to take on the challenges of Boot Camp. Mentors Rachael Ray and Anne Burrell have lots in store for these unsuspecting individuals. In their daily lives, these celebrities are comics, TV actors and reality stars, but when it comes to the kitchen, they’re disasters waiting to happen. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see the hilarious bumbling unfold. Every day leading up to the premiere, we’ll be revealing a star contestant on FN Dish. Today it’s comedian Tommy Davidson.
Read Tommy’s Q&A
by Lauren Piro in How-to, September 14th, 2016
Starting Thursday, Oct. 20 at 9|8c, 12 returning Chopped Champions will throw their chef hats into the ring once again, this time competing for a chance to make their signature dish against Food Network superstar Chef Bobby Flay — and a chance at $40,000. In this special tournament, the returning chefs will be tasked with making unforgettable dishes from a basket of mystery ingredients in the appetizer, entree and dessert rounds, but this time Bobby will be choosing a surprise ingredient to go into each of the baskets, hoping to stump the former champs. The winners from the first three rounds will move on to the finale where they’ll battle it out for the $15,000 prize and the chance to make their signature dish against the Beat Bobby Flay star, plus a chance at another $25,000!
Get the Episode Breakdown
by Sara Ventiera in Restaurants, September 14th, 2016
The thing about a kitchen is that no matter how diligent you are about keeping it clean, no amount of counter-wiping, dish-washing, or leftovers-eating is ever going to combat the inevitable clutter. Kitchens come with stuff — which is probably why you have a Pinterest board full of pantry organizing ideas, all promising a neater, more efficient space (plus, they’re just really cool to look at). We asked four bloggers with fabulous pantries how they keep things tidy, and we suggest you steal all of their genius ideas.
by Joseph Erdos in Shows, September 13th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
For such a simple dish, eggs Benedict has quite a complicated history. Instead of one definitive origin story, there have long been conflicting accounts of how the dish came to be created. One version claims eggs Benedict started at the Waldorf-Astoria Hotel in New York City. Another says it began at Delmonico’s in Manhattan. Then, there’s a guy named Commodore E. C. Benedict whose supposed recipe made its way to The New York Times well after his death. The dispute of how it came into existence may continue on indeterminably, but there’s one point that can’t be argued: Eggs Benedict has become integral to American brunch menus. So popular is the dish that it has spawned an entire subgenre of decadent poached-egg creations with all kinds of newfangled flavors and ingredients. Here are three stepped-up versions of the classic eggs Benedict dish.
This chic waterfront restaurant serves a fabulous brunch with three high-end variations of Benedict, including short rib and oysters Rockefeller. The lobster Benedict, however, is the perennial crowd-pleaser. Succulent shellfish is served atop potato hash and poached eggs adorned with spring ramps, shaved asparagus and sherry hollandaise. Even the add-on is far from standard: White sturgeon caviar, anyone?
by Joseph Erdos in Shows, September 13th, 2016
Chopped has returned with a third season of the popular five-part Teen Tournament. In tonight’s fourth round, four teens entered the hallowed kitchen to try their luck at cooking with the mystery baskets. But even the most-practiced chef can get shaken when it comes to the added pressure and time constraints of the competition. Sometimes it all comes down to the final minutes, as we saw in tonight’s episode. Once again the teens brought their talent to battle with the hopes of earning one of four spots in the finale. From that final showdown, only one will emerge victorious as the winner of $25,000.
Get the Exclusive Interview with the Part 4 Winner
by Emily Lee in In Season, Recipes, September 13th, 2016
For Season 9, Worst Cooks in America has invited nine celebrities who can’t cook to take on the challenges of Boot Camp. Mentors Rachael Ray and Anne Burrell have lots in store for these unsuspecting individuals. In their daily lives, these celebrities are comics, TV actors and reality stars, but when it comes to the kitchen, they’re disasters waiting to happen. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see the hilarious bumbling unfold. Every day leading up to the premiere, we’ll be revealing a star contestant on FN Dish. Today it’s actress Mindy Cohn.
Read Mindy’s Q&A
by Allison Milam in Recipes, September 13th, 2016
In case you missed it, last Tuesday marked the official return of Starbucks’ ever-popular autumnal latte — and this year, they’re debuting a cold PSL Frappuccino to help ease customers into the seasonal transition. (Bottled versions will be available in grocery stores nationwide starting this fall too.) The international coffee chain has managed to secure pumpkin spice’s status as a hallmark of fall flavor — which means that soon, a flurry of other brands will follow suit, rolling out their latest takes on the warming combination of pumpkin puree and pumpkin pie spice. If you’ve been looking forward to the return of sweet, spicy pumpkin all summer long but don’t want to risk wasting money on some of the new, experimental iterations, consider uncapping your own bottle of pumpkin pie spice and getting creative at home. Oatmeal, cinnamon buns, muffins and whoopie pies are just a few edible iterations that showcase the flavor in all of its comforting, spicy glory. Here are six recipes from Food Network Kitchen that show you just how it’s done.
Pumpkin Spice Latte
It might surprise you to find out that you need only a tiny amount of the spice that inspired the mania behind this rather simple latte: one-quarter teaspoon of pumpkin pie spice, to be exact, along with one-quarter teaspoon of vanilla extract. The real key is to add a little pumpkin puree to the warm milk; it gives the latte extra body.
by T.K. Brady in Polls, September 13th, 2016
If you ask us, the phrase “winner, winner, chicken dinner” is no coincidence. That’s because chicken is a winner on so many fronts: It can be cooked in a flash, satisfies like nobody’s business and is arguably one of the most-versatile proteins you’re ever going to cook with. As an ode, we’ve got a whole week’s worth of chicken recipes that can hit the table in 30 minutes flat and save the day on busy nights.
Just like the classic chicken dish, Rachael Ray’s Chicken Piccata Pasta Toss (pictured above) is fresh, lemony and bright. Toss lemon, garlic, fresh herbs and a splash of white wine with juicy chicken breast tenders and penne for an all-in-one meal ready to eat in 30 minutes.
Football season is here and Food Network Magazine wants to know how you prepare for the big game. Share your game-day strategies here, and see how your traditions compare to other readers’ customs in a future issue.