by Maria Russo in Community, November 29th, 2015
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.
by Ricky Smith in Shows, November 26th, 2015
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.”
by Maria Russo in Shows, November 26th, 2015
You’ve conquered the first holiday of the season, so now it’s time to enjoy what the last month of the year has in store. From holiday-themed episodes of your favorite competitions to new ideas and recipes from the chefs you trust, Food Network has everything you need to get into the holiday spirit.
Starting this weekend, catch brand-new specials like All-Star Gingerbread Build, Christmas Cookie Challenge and Celebrity Food Fight. What’s more, The Kitchen’s got three holiday-themed episodes to help you out with everything from cookie swaps to entertaining hacks. Of course, Ina Garten’s got a brand-new special, A Barefoot Holiday, to showcase her best recipes for a Christmas Eve lunch and a romantic midnight dinner. And don’t miss Christmas at Bobby’s — a one-hour party with ideas from Sunny Anderson, Anne Burrell, Scott Conant, Alex Guarnaschelli, Katie Lee, Geoffrey Zakarian and the newest Food Network Star, Eddie Jackson.
by Maria Russo in Shows, November 25th, 2015
Alton Brown challenges the chefs. The chefs challenge each other. That’s how a typical Cutthroat Kitchen battle unfolds, even in the midst of a Superstar Sabotage tournament. But when it comes to Alton’s After-Show, Alton gets even more diabolical: He challenges the judges.
On the latest installment of the After-Show following last night’s Heat 4 tournament face-off, Alton and judge Jet Tila experienced firsthand the eviliciousness that was the hamster wheel prep table, which Chef Bobby Deen was forced to contend with in Round 1’s Denver omelet test. While their mission began simply enough — Alton and Jet working and walking together to make a joint omelet — the situation turned even more dreadful when it came to the final step in omelet prep, the all-important flip. “I dare you to flip that,” Alton told Jet. “Double-dog dare.” Ever the good sport, Jet said, “I can’t say no.” And it’s a good thing he didn’t, because he managed to pull off a (near) perfect flip while he and Alton continued to walk the wheel. One bit of the omelet didn’t turn over, but Jet explained simply, “I’m going to hide it,” before successfully plating the omelet.
by Leah Brickley in Recipes, Shows, November 25th, 2015
Alton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including grandmas, firefighters, the judges he keeps on hand and the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, have agreed to subject themselves to Alton’s eviliciousness. While most will ultimately fall in their quest for Cutthroat glory, a few will shine — one in each of the four preliminary rounds and one of them again in the tournament finale. Check back to FN Dish after each episode to hear from the latest round’s winner in an exclusive interview. If you haven’t watched tonight’s new episode, read no further, because we’re about to break down the ins and outs of the battle.
On this week’s episode of Chopped Junior, our young contestants were challenged with incorporating waffles (along with lobster mushrooms, chorizo and orange frozen pops) into their appetizer course. Inspired by the notion of waffles, we decided to experiment with one of our waffle makers in Food Network Kitchen. We took the most-iconic school lunch sandwich of all, peanut butter and jelly, and waffled it. We loved how crunchy and toasted it was — like PB&J was always meant to be waffled.