Star-a-Day: Loreal Gavin

by , May 12th, 2014

Loreal GavinLoreal Gavin, 26, is motorcycle-riding, guitar-playing chick who loves tattoos, and she’s been trained in culinary arts, baking and pastry. She was raised by her grandmother, who taught her to cook from her soul. Read on below to hear from Loreal, and learn about her style of cooking and thoughts on the competition.

Describe your cooking style or culinary point of view — in one sentence, if you can.
Loreal: I have a grandmother’s soul from the Deep South and an insatiable lust for adventure.

How did you prepare for the competition?
Loreal: I didn’t. I just knew that I had to come in here and be myself.

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Just Deal with It — Alton’s After-Show

by in Shows, May 11th, 2014


Cutthroat Kitchen competitors know that when they begin their time in the contest, they’re agreeing to as many as three rounds of unforeseeable problems; chances are high that no matter what dish host Alton Brown asks for, the chefs won’t be able to execute their dream versions of it, be that on account of sabotage, poor planning or simply bad luck. Adapting to challenges is the name of the game on Cutthroat Kitchen, and a contestant’s inability to do that may ultimately do him or her in.

That’s precisely what happened on tonight’s all-new episode when Chef Kristina was gifted a can of spiced ham to use in place of fresh meat in her sloppy joes dish. “I think she wasn’t willing to embrace an ingredient,” Alton told judge Jet Tila on the After-Show. “She saw something that she knew came out of a can, and it was, like, checkout,” he added. Instead of sticking with a traditional approach of ground protein in sloppy joes, Chef Kristina simply sliced the canned product, and Jet wasn’t willing to pardon her for that. “It was slop on a plate,” Jet admitted, and Alton reminded fans, “You’ve got to embrace the ingredient, regardless of its origin.”

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50 Punch Recipes — Most Popular Pin of the Week

by in Community, Drinks, May 11th, 2014

50 Punch Recipes from Food Network Magazine - Pin of the WeekBig-batch drink recipes are great for entertaining — especially as the weather gets warmer. This week’s Most Popular Pin(s) of the Week comes from Food Network Magazine and its endless list of punch possibilities. Here’s a tip for warmer-weather drinking: Keep the ice on the side (not in the punch bowl) so it doesn’t water down your drink.

For more entertaining recipe inspiration, visit Food Network’s Let’s Celebrate board on Pinterest.

Get the Recipe: 50 Punch Ideas from Food Network Magazine

Star-a-Day: Lenny McNab

by , May 11th, 2014

Lenny McNabLenny McNab, 42, is a one-of-a-kind gourmet cowboy with over-the-top confidence and culinary skills. He trained in Germany and is now the executive chef at a hunting ranch. With his signature hat, belt buckle and boots, you can’t miss Lenny in a crowd — and he is ready to bring his unique take on food to the rest of the country. Read on below to hear from Lenny, and learn about his style of cooking and thoughts on the competition.

Describe your cooking style or culinary point of view — in one sentence, if you can.
Lenny: My culinary point of view is to bring back the traditional ways of the cowboy cook.

What are you most looking forward to taking away from this experience?
Lenny: The thing I think I’m most looking forward to in taking away from this experience is the recognition of being out there in an elite association of chefs, restaurateurs, hoteliers that have made it big enough so that their name gets noticed, because I imagine anybody that does something like this has a touch of an ego.

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Mother’s Day Portraits: Baby-and-Mom Produce

by in Family, Holidays, May 10th, 2014

It’s almost Mother’s Day: the day to appreciate motherhood even more than we do on other, ordinary days. Who cares that the holiday was invented by a greeting card company? Moms rock, and we love them.

Moms make us think of babies, and babies are cute. They’re just designed that way. We like to look at them. We like to talk about them using teeny voices. Baby fruits and vegetables are basically our two favorite things rolled up into one: Babies plus Food.

On this special day we wanted to send out some love to the hardworking vegetable and fruit moms for giving birth to them. First up (above): baby ghanoush.

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The Top 5 Most-Intimidating Ingredients to Cook — America’s Best Cook

by in Shows, May 10th, 2014

Episode 5On the next episode of America’s Best Cook, the remaining five chefs must take on the challenge of cooking one of the top five most-intimidating ingredients, considered so by professional chefs. The challenge will test their adaptability and ability to work with some unfamiliar and difficult items. Luckily, the home cooks have mentors waiting in the wings to help them out. If only cooking at home were just like that when you needed guidance, with Tyler, Alex, Michael or Cat just an SOS button away.

For this challenge, the “deadly” ingredients are Arborio rice, quail, baby octopus, scallops in their shell and chicken livers. And at the end of the cooking, the home cooks will be judged by Chef Marcel Vigneron, who is known for taking big risks in the competitive kitchen. Will the home cooks flourish or falter? Which ingredient will get the better of them?

Watch a Sneak Peek and Vote on the Ingredients

Serve Mom Breakfast in Bed on Mother’s Day

by in Holidays, May 10th, 2014

Serve Mom Breakfast in Bed on Mother's DayBefore Mom even rolls out of bed on Mother’s Day, show her you care with a cheery breakfast-in-bed spread. With this easy option, the egg whippers, pancake flippers and table setters in your life — aka the kids — can lend a hand without waking Mom.

If Mom has so much grace she can balance a plate of pancakes with maple syrup in bed, you should undoubtedly flip some of Trisha Yearwood’s blueberry pancakes. Whether from a box or made totally from scratch, a short stack is sure to start Mom’s day off right. Or, let the kids dip thick slices of brioche or challah in a sweet egg mixture for the Perfect French Toast.

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Star-a-Day: Kenny Lao

by , May 10th, 2014

Kenny LaoKenny Lao, 36, grew up making Chinese dumplings with his mom, and his passion for that signature dish led to the creation of his fast-casual restaurant business. He wants to take the intimidation out of cooking and share how to make food that is simple but delicious. Read on below to hear from Kenny, and learn about his style of cooking and thoughts on the competition.

Describe your cooking style or culinary point of view — in one sentence, if you can.
Kenny: Fast and casual

What are you most looking forward to in this experience?
Kenny: I love playing games, and I love puzzles, and I love competitions and sorting things out. Not even the takeaway, but just the experience itself is so awesome — just to be into this intense, totally immersive game.

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