One-on-One with the Latest Recruit Eliminated from the Blue Team — Worst Cooks in America

by in Shows, January 17th, 2016

Blue TeamThis season on Worst Cooks in America, 14 new hapless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue Team and the Red Team, the recruits face new cooking challenges every week, gathering new cooking skills until just two finalists remain to face off in the last cook-off. That winner will walk away with $25,000 in cash, and his or her mentor will win bragging rights. Unfortunately, every week the two lowest-scoring recruits will be kicked out of Boot Camp. They lose the chance to win the prize money, but they leave with new skills learned from their mentors.

Every Sunday night, FN Dish has the exclusive interviews with the eliminated recruits, one from the Red Team and one from the Blue Team.

Find out who on the Blue Team went home

One-on-One with the Latest Recruit Eliminated from the Red Team — Worst Cooks in America

by in Shows, January 17th, 2016

Red TeamThis season on Worst Cooks in America, 14 new hapless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue Team and the Red Team, the recruits face new cooking challenges every week, gathering new cooking skills until just two finalists remain to face off in the last cook-off. That winner will walk away with $25,000 in cash, and his or her mentor will win bragging rights. Unfortunately, every week the two lowest-scoring recruits will be kicked out of Boot Camp. They lose the chance to win the prize money, but they leave with new skills learned from their mentors.

Every Sunday night, FN Dish has the exclusive interviews with the eliminated recruits, one from the Red Team and one from the Blue Team.

Find out who on the Red Team went home

10 Things I Ate About You: Historic Savannah

by in Restaurants, January 17th, 2016

Seafood

Mossy oak trees and sprawling old Colonial-style homes can make Savannah feel more like a Civil War time capsule than a modern culinary destination. The city packs plenty of small-town charm and loads of history into its tree-lined streets and quaint city squares, not to mention its bars and restaurants, many of which have their own tales (and ghost stories) to tell. The beauty of dining in Savannah is that you can still enjoy old-school Southern staples along with spiffed-up classics making modern-day history. Here’s where to get your historical eats and drinks on in the Hostess City. Read more

Tater Tots Like You’ve Never Seen Them Before

by in Food Network Magazine, Recipes, January 17th, 2016

tater tot pieYou never really outgrow Tater Tots. The fried shredded potato balls are french fries’ crispier, fluffier cousins, and they’re hard not to love. So the next time you pass them in the freezer aisle, treat yourself. Grab a bag and turn the crunchy potato snack into some serious party grub.

The January/February issue of Food Network Magazine includes five amazing reimagined dishes featuring Tater Tots. Even Tot haters (yes, they exist) approved all the dishes. You can find them below, along with other genius recipes developed in our kitchen.

Cheesy Bacon-Tater Tot Pie

Top fried shredded potatoes with bacon, cheddar and a drizzle of spicy Sriracha mayonnaise and friends and family will hardly need any convincing. Make this dish for game day or serve it for dinner — you can’t go wrong.

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Food Network Magazine’s Readers’ Choice Survey: Vote Now!

by in Food Network Magazine, Polls, January 17th, 2016

Coming to newsstands in late summer 2016: Food Network Magazine’s readers’ choice issue. The special edition will have more than 100 recipes inspired by your poll picks and preferences! Vote in the survey below to let the editors know what you think should be in the magazine. Then grab the link to Hearst’s sweepstakes page for a chance to win a $500 gift card to FoodNetworkStore.com.

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Tuna Melt — Most Popular Pin of the Week

by in Community, January 17th, 2016

Tuna MeltCreamy, warming and oh so cheesy, this week’s Most Popular Pin of the Week, an easy-to-make Tuna Melt, is a tried-and-true comfort food. Instead of using traditional white bread for the base, the chefs in Food Network Kitchen swap in English muffin halves, and they pile them with a celery-and-onion-studded tuna salad laced with rich mayonnaise and whole-grain mustard to create hearty open-faced sandwiches. After a quick broil in the oven, the shredded cheddar melts into an ooey-gooey blanket.

For more satisfying recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Tuna Melt

Chefs’ Picks: Snack on the Line

by in Restaurants, January 16th, 2016

Chefs have it hard. They spend hours on their feet cooking beautiful food for other people, yet they themselves rarely have time sit down and have a proper meal. In those moments when hunger strikes during the dinner rush, most of them are snacking on seriously creative bites from their mise en place. We asked chefs to share their favorite snack on the line.

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Two Ways to Use: Chicken Thighs

by in Recipes, Shows, January 16th, 2016

Chicken Ramen Stir-FryWhile chicken breasts often steal the fuss-free-dinner show, there’s another star piece of chicken that’s deserving of the spotlight: chicken thighs. Not only does this cut of chicken turn out moist and juicy every time, but it’s also an economical one to buy, which the co-hosts of The Kitchen dished about on this morning’s Savor the Savings episode. When grilling season returns in the summer, it doesn’t take much more than simple seasonings and a quick char to guarantee flavorful chicken thighs. But when the weather isn’t so sunny, stick with Katie Lee’s and Geoffrey Zakarian’s anytime recipes below for bold results.

Ready to eat in a hurry, Katie’s Chicken Ramen Stir-Fry (pictured above) features the packaged ramen noodles you know and love — but dressed up. In place of the usual seasoning packets, which she simply discards, Katie relies on a double-duty mixture of soy sauce, grated ginger and a splash of white wine vinegar to deliver tangy results. This bold mixture will be both the marinade for the chicken and the base of the sauce for this fuss-free stir-fry, which Katie serves with cool lime wedges and Sriracha for a punch of heat.

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Our Top Meaty Recipes for Cranking On Your Slow Cooker

by in Recipes, January 16th, 2016

Slow-Cooker Pulled Pork SandwichesIf there was ever a secret weapon in the kitchen, your trusty slow cooker is it. With its ability to transform tough, often cheaper meats into tender, fall-apart mains of greatness, it’s no wonder that this hands-off cooking vessel is a wintertime staple. The key to using a slow cooker to its utmost potential is setting it all up in the morning, letting it do its thing and coming home later to a full-fledged, perfectly executed meal. Simply clear some space on your countertop, prep your ingredients and crank on that slow heat for delicately cooked, no-fork-necessary preparations for pork, beef, chicken and turkey.

Pork

Ingredients like brown sugar, apple cider vinegar, paprika and tomato paste make Food Network Magazine’s Slow-Cooker Pulled Pork Sandwiches the easiest way to get the coleslaw-topped sandwich favorite even in the dead of winter. Cooked low and slow for hours on end, pork shoulder gains all the quintessentially smoky vibes of barbecue without ever entering an actual smoker. For more takes on slow-cooker pork, pile it into tortillas for Slow-Cooker Pork Tacos or make your own slowly cooked meat for homemade Cuban sandwiches.

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Vodka Made with Deep-Ocean Water Makes Waves

by in News, January 15th, 2016

Vodka Made with Deep-Ocean Water Makes WavesBeneath the waves of the Pacific Ocean, beyond the beaches of Hawaii, spirits lurk. The name of those spirits is … vodka.

Did you know you could drink 80-proof vodka made from seawater and organic sugar cane?

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