Flatbread Prep Goes Flat — Alton’s After-Show

by in Shows, January 24th, 2016

It’s not uncommon for Cutthroat Kitchen sabotages to throw competitors off their A-game, but one challenge in particular knocked them off their feet tonight — literally. Ever a fan of culinary puns, host Alton Brown auctioned off a sabotage that challenged two chefs to prep flatbread as they laid flat on their backs. In theory the execution seems simple: Just use your hands to feel, right? But what happens when it comes time to roll out the dough or chop ingredients? Simon Majumdar learned these lessons the hard way tonight, when he experienced the challenge firsthand during the latest installment of the After-Show as he was challenged to make flatbread.

“Chapati is a wheat-flour Indian bread,” Simon explained of the dish he set out to make, though in true Cutthroat fashion, he wasn’t allowed to prep it in a straightforward manner. Enter the flat-top prep table. “I want you to experience this the way that the competitors had to,” Alton told Simon. “So just hop up on here and lay flat.” While Simon managed to roll out his dough on a block atop his torso and ultimately move it to the stove, he dodged slicing duties, thanks to Alton. The host took over chopping the cucumber for Simon’s raita — and once again Simon’s midsection proved to be a worthwhile prep area, and Alton set up another cutting board there so the judge could lie down. “Lay still now. This knife is sharp. I’ve never cut on a moving surface like this, and I could slip,” Alton joked as he maneuvered the knife just inches from Simon’s face.

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

by in Shows, January 24th, 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

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

by in Shows, January 24th, 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

7 Favorite Late-Night College Eats

by in Restaurants, January 24th, 2016

Cracked

Nobody knows late-night cravings like college students. So we partnered with Spoon University to find the 52 best late-night college haunts in the country. Here are seven of our top choices. For the full list, head to Spoon University. Read more

Oven-Fried Chicken — Most Popular Pin of the Week

by in Community, January 24th, 2016

Pat and Gina's Oven-Fried ChickenIf you think the only way to guarantee crispy-skinned chicken is to dunk to the bird in a deep fryer, think again, because this week’s Most Popular Pin of the Week proves that an oven will do the job well too. After being dipped in a hot sauce-spiked egg wash and breaded with a mixture of panko, paprika and cayenne, this juicy chicken is baked until it’s tender on the inside and browned on the outside.

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

Get the Recipe: Oven-Fried Chicken

It’s Never a Bad Time for Chili: 6 Warming Recipes

by in Recipes, January 24th, 2016

Pat's Famous Beef and Pork ChiliNo matter if you’re digging out from this weekend’s wintry wallop or simply looking for a cozy dish to transform your Sunday supper, chili is the answer to all of your must-get-warm-right-now needs. Not only is chili packed with hearty meat and beans, but it’s also simple to prepare: Just layer the ingredients in a pot and let it all simmer until the flavors become one savory meal. Check out Food Network’s best chili recipes, below, each an easy how-to sure to help you beat January’s blustery chill.

Pat’s Famous Beef and Pork Chili (pictured above)
Thanks to a base of apple-wood-smoked bacon and a spice blend featuring chili powders, ground cumin and smoked paprika, there’s no shortage of bold flavors in this top-rated recipe, made extra hefty by two kinds of ground meat: beef and pork.

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Chefs’ Picks: Diners

by in Restaurants, January 23rd, 2016

Who doesn’t love a good diner? The ultimate everyman’s restaurants, diners serve a menu of virtually everything at any time of day, from eggs and pancakes for breakfast, to Greek salads for lunch, steaks or burgers for dinner, and sundaes and apple pie for dessert. Not surprisingly, when chefs want to wind down and ditch the fancy food, they often head to their local diners. Here are their faves.

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Stuffed: The Best Way to Transform Chicken Breasts

by in Recipes, Shows, January 23rd, 2016

Sunny's Ham and Cheese Stuffed Chicken BreastsJust last week The Kitchen introduced two all-new spins on easy-to-cook, economical chicken thighs, but today it’s all about that dark meat’s counterpart: the chicken breast. This go-to cut of meat is a familiar family favorite, but once you’ve run through your arsenal of recipes for baked, breaded and fried chicken breasts, you’ll likely be craving something new. That’s where these two new recipes come in. All it takes to transform the chicken breasts you know and love is to stuff them with some of your favorite flavors and ingredients. Check out how Geoffrey Zakarian and Sunny Anderson do it with their recipes below.

Chicken cordon bleu may sound like a fancy entree, but all there is to it is rolling up ham and Swiss inside lean chicken breasts. Follow Sunny’s recipe for Ham and Cheese Stuffed Chicken Breasts to learn how; this easy-to-make dinner can be on the table in just 25 minutes, and when you slice into it, the gooey Swiss will be oozing out of the crispy breaded chicken in the most-decadent way.

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What to Eat During the Snowstorm

by in Recipes, January 22nd, 2016

The East Coast is bracing for its first real winter storm of the year, and it looks to be a big one. Combat cabin fever and celebrate the snowfall with icy treats made with fresh snow. They’ll keep the kids (and kids-at-heart!) occupied, but when you’re truly cooped up and can’t get to the store to make dinner, we’ve got you covered there, too.

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Victory Is Sweet: Candy Centerpieces for Every Football Team in the Playoffs

by in Entertaining, Events, January 22nd, 2016

Football CandyWe know of something a little sweeter than victory: It’s candy. And we mean lots of it. This Sunday, when the New England Patriots face the Denver Broncos, and the Arizona Cardinals take on the Carolina Panthers, deck your face-off festivities with colorful candy creations that show your team spirit loud and proud. Even with the mounds of spicy wings, pools of dip and mountains of nachos, these decorations will be the real touchdown at your game-day party, no matter which team you’re rooting for.

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