by Maria Russo in Contests, November 30th, 2015
by Maria Russo in Community, Holidays, November 30th, 2015
With Thanksgiving behind us, we’ve officially entered the holiday shopping season, which means that it’s not too early to start picking up goods for everyone on your “nice” list. Clothes, gift cards and DVDs are go-to picks year after year, but instead of resorting to the same ol’ this December, stick to the sweeter side of the season and opt for a tried-and-true indulgence: candy.
You can indeed put a homemade spin on edible gifts with these 50 ideas from Food Network Maagazine, but if your time is tight this year, the store-bought stuff is A-OK as well. Check out Food Network’s guide to edible gifts you can buy, as well as the latest holiday offerings from See’s Candies. Just in time for the season, See’s has released indulgent truffle flavors, including mint and eggnog, along with nutty toffee and the Holiday Wreath Box pictured above.
by Maria Russo in Shows, November 29th, 2015
Now that you’ve officially used up the last bits and bites of your Thanksgiving feast, it’s high time to switch your focus to a sweeter agenda: holiday baking. ‘Tis the season for dressed-up gingerbread people, creamy mint cheesecake, sugar-dusted sugar cookies and more baked favorites, each brimming with the good cheer of the holidays.
From now through the end of the year, as you roll up your sleeves and prepare to roll out cookie dough, you can join Food Network and No Kid Hungry as they team up to provide 1 million meals to children who need them most. All you have to do is take a picture of whatever you’re already baking, share it on social media using the hashtag #BakeItForward and nominate a friend to do the same. With each photo that’s shared and tagged, Food Network will donate $1 to No Kid Hungry — and $1 provides a whopping 10 meals to those in need.
by Maria Russo in Food Network Chef, Holidays, Shows, November 29th, 2015
No matter the dish of the day or the chefs competing in battle, Alton Brown frequently auctions off sabotages that send Cutthroat Kitchen contestants to the seemingly strangest of work stations to prep their plates. (Remember the ball pit, the canoe and the high chair?) This week’s face-off was no exception as the Round 2 barbecue bacon cheeseburger test landed one competitor — where else? — atop a mechanical bull for the ultimate in ready-for-anything cooking. In true After-Show fashion, Alton wasted no time in saddling the judge of the day to this diabolical fate, and Antonia Lofaso took her turn at the challenge. Luckily for her, though, she didn’t have to prep burgers from scratch.
“You’ve got mise en place for the papaya salad,” Alton explained to her, as she had everything she’d need to make the Round 1 dish so long as she could stay atop the bull. “This is actually not that hard,” Antonia said while reaching for her ingredients and assembling the salad. But that was before Alton showed off the power of the bull controls. “How hard is it now?” he joked with her, after turning her around on the bull so she faced squarely away from the prep table. Once Alton repositioned her at the table, it was all about making do with the bucking and handling the moves in stride before she ultimately turned out a finished papaya salad.
by Maria Russo in Community, November 29th, 2015
To usher in the holidays and kick off the season with good cheer, Bobby Flay is throwing a Christmas party for all of his Food Network friends on the upcoming special Christmas at Bobby’s, premiering Sunday, Dec. 6 at 12|11c. Fellow Iron Chefs Alex Guarnaschelli and Geoffrey Zakarian will be on hand, as will Katie Lee and Sunny Anderson, along with Scott Conant, Anne Burrell and the newest member of the Food Network family, Eddie Jackson, whom Bobby mentored on Food Network Star, Season 11. Recently FN Dish checked in with Bobby to see what the holidays look like at his house — how he celebrates with his family and what seasonal indulgences he craves most at this time of year. Read on below to hear from him as he dishes on his holiday entertaining strategy and looks back on seasons past from when he was a kid.
What does Christmas usually look like at your house? How do you celebrate?
Bobby Flay: It’s usually my family and some friends. We actually like Christmas Eve. I think we celebrate Christmas Eve more so than Christmas Day. Sometimes we go to midnight mass on Christmas Eve. And usually there’s a biggish dinner for Christmas Eve, and sometimes I’ll make, like, Feast of the Seven Fishes. Even though we’re not Italian, it’s just a really great tradition.
by Maria Russo in Polls, Shows, November 28th, 2015
Creamy, cheesy and oh-so-comforting, this week’s Most Popular Pin of the Week, a fan-favorite recipe from Trisha Yearwood, transforms the usual baked chicken casserole into a next-level dish packed with bold flavor. Trisha creates a smoky chicken gravy laced with cumin and studded with green chiles to offer plenty of richness to her big-batch recipe, which she beefs up with layers of corn tortillas, tender shredded chicken and gooey cheddar.
For more hearty meal ideas, check out Food Network’s Let Cook Comfort Food board on Pinterest.
by Guest Blogger in Restaurants, November 28th, 2015
With Thanksgiving, a holiday all but devoted to turkey, behind us, the focus has shifted to the upcoming holiday season and the entertaining that comes with it. From cocktail parties and cookie swaps to family dinners and open houses, holiday get-togethers can be what you make them in terms of the food and drink you pass and serve. On this morning’s brand-new episode of The Kitchen, the cast kicked off the season with a hearty menu ideal for entertaining, including Jeff Mauro’s roast beef.
FN Dish wants to know: When it comes to the centerpiece element at your holiday feast, what dish do you most often prepare? Do you, like Jeff, reach for the beef, or do you follow the suit of Thanksgiving and opt for a turkey? Cast your vote in the poll below to let us know.
by Amy Reiter in Drinks, News, November 27th, 2015
By Kelly DiNardo
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
The way to someone’s heart is through his or her stomach, particularly if that someone is the aspiring culinary superstar in your life. Now that holiday shopping is in full swing, we asked chefs across the country to tell us what foodcentric gifts they love to give and get. Read more
by Ricky Smith in Shows, November 27th, 2015
Soon, when you grab a beer with friends, even if each of you orders a different brand, there’s a pretty good chance they’ll all be made by the same brewer.
The recently announced $106 billion acquisition of SABMiller (which currently makes Coors, Miller, Blue Moon, Hamm’s, Leinenkugel, Grolsch, Peroni and many others) by Anheuser-Busch InBev (Budweiser, Corona, Stella Artois, Beck’s, Leffe, Hoegaarden and many others) means that almost one-third — roughly 30 percent — of all beer sold across the globe will be made by a single massive company.
by Ricky Smith in Shows, November 26th, 2015
Now that you’ve had your fill of turkey, stuffing and your extended family’s company, it’s time to move on to cookies, competition and new ideas from your favorite chefs. First up on Saturday morning is Ree Drummond’s menu of make-ahead dishes for a cocktail party, including Chicken Satay with Peanut Sauce and Caprese Skewers with balsamic drizzle. After that, Nancy Fuller hosts a feast for her farmer friends featuring Short Rib Stew and Savory Garlic Scones. Then, the co-hosts of The Kitchen are kicking off the holiday season with Porcini-Rubbed Roast Beef and DIY holiday wreaths. Next, Patricia Heaton cooks Bite-Size Chicken and Waffles and a signature cocktail for a surprise anniversary party she’s throwing for her husband. And finally, Valerie Bertinelli is surprising her friends with a party featuring a home-cooked meal for their birthdays. On Saturday night, Ron Ben-Israel and Jonathan Scott go head-to-head against Duff Goldman and Drew Scott on All-Star Gingerbread Build. Then, Duff Goldman, Damaris Phillips and Sherry Yard are on hand to crown a holiday cookie master on Christmas Cookie Challenge.
Having a glass or two of wine in the Chopped
kitchen isn’t a rare occurrence, but during this round it’s almost a necessity. That’s because judges Amanda Freitag, Marc Murphy and Alex Guarnaschelli are taking on the appetizer basket from the Pub Food episode of Chopped. On the all-new episode of Chopped After Hours
, they’re required to use house-cured bacon, deviled eggs, fish cheeks and housemade pickles in a completely original appetizer.
Amanda is not shy about admitting her love for the basket: “I look at the whole thing and I think, ‘Thank you.’ You have acid, you have fat, you have bacon, you have eggs and you have fish cheeks!” She starts off using the brine from the pickles, which she and Ted Allen both agree is underutilized at home and should be saved more often. “Amanda and I are starting an organization called Pickles without Borders,” Ted says. Alex is using the pickle brine in a vinaigrette to go alongside a frito misto — a platter of fried foods that she does not think she has enough time to finish. When Ted disagrees, Alex replies, “I appreciate the vote of confidence, my friend, but, you know, we’re only human, Ted.”