by Maria Russo in Shows, March 30th, 2014
by Joseph Erdos in Shows, March 30th, 2014
From makeshift potato-masher arms and aluminum foil utensils to flavored jelly beans acting as seasonings, Cutthroat Kitchen sabotages are notoriously trying, so much so that many fans have asked if they’re indeed possible to pull off successfully. After more than two seasons of competition, the word is finally out, and the answer is yes: All Cutthroat challenges have been tested by Food Network’s culinary team and deemed doable within the rounds’ 30 minutes of cooking. Beginning with tonight’s all-new episode, you’ll be able to see how some of those assessments are made in a series of Testing the Sabotage videos, which showcase the decision-making process.
Click the play button on the video above to watch the first video and find out what it took for the Round 2 muffin tin challenge to make it on air.
by Maria Russo in Shows, March 30th, 2014
On tonight’s episode of the Chopped Tournament of Stars, four actors entered the competition to take on the reality of competition. They would realize that this wasn’t just another role for them to play; no amount of acting could save a dish from the Chopping Block. Still, only one could walk away as the winner of the round, with a chance to go to the finale and earn $50,000 for charity. These actors learned the competition is a lot harder than it looks on TV. Find out who proved he or she was able to make it through all three courses without throwing in the towel. FN Dish has the exclusive interview with the Round 4 winner.
Read the interview with the winner
by FN Dish Editor in Community, March 30th, 2014
Friends and Berkeley, Calif., locals Ramonn and Mark were disappointed in their neighborhood’s lounge offerings, so they teamed up to open the ultimate swanky concept. Although Mark has vast experience in the restaurant industry, he and Ramonn would be novice owners, so they needed the help of Buy This Restaurant‘s Keith Simpson to track down the ideal location to launch their eatery. After visiting possible spaces in both Berkeley and San Francisco, they selected a prime corner location close to home and soon opened 44 Restaurant & Bar. Read on below for the first exclusive interview with Ramonn and Mark to find out how their business is doing today.
Congratulations on opening 44 Restaurant & Bar! How was the renovation process, and when did you open to customers?
Ramonn and Mark: We officially opened for business March 14, 2014. The renovations were a challenge, but exciting all along the way. We are very pleased with our finished product.
by Toby Amidor in Uncategorized, March 30th, 2014
Something truly magical happens while these mash-up brownies bake. The marshmallow fluff puffs up and toasts, creating a swirled effect with the brownie topping. Turn on the oven light to watch the action and make this week’s Most Popular Pin tonight.
For more dessert recipe inspiration, visit Food Network’s Let’s Bake board on Pinterest.
Get the Recipe: S’more Brownies
by Maria Russo in Contests, Shows, March 29th, 2014
When hunger pangs strike in the middle of a busy work day, don’t run to the nearest vending machine. Stock your desk with these healthy picks.
#1: Homemade Trail Mix
Make your own crunchy concoction by combining dried fruit, whole-grain pretze...
by Dana Angelo White in Uncategorized, March 29th, 2014
Whether you’re celebrating a milestone birthday, you’re recovering from a stressful week or you simply have a sweet tooth that won’t quit, cake-baking is nearly always a good idea, as the finished product delivers tried-and-true comfort every time. Double-layer frosted confections may be a party favorite, but the beauty of cakes is that they can take countless shapes and sizes. On today’s all-new episode of The Kitchen, Martha Stewart dropped by to introduce one of her latest publications, Martha Stewart’s Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More, which is dedicated to both classic and creative desserts.
The co-hosts inducted Martha into Cookbook Club, and together she and Jeff Mauro created an updated version of the traditional icebox cake. Her Chocolate Chip Cookie Icebox Cake is an easy yet impressive dessert, boasting layer after layer of decadent chocolate cookies and sweet, fluffy cream. After chilling overnight in the refrigerator, the cookies will have absorbed moisture from the cream and become deliciously tender, so the cake will hold its shape when cut into slices.
Want to check out more of Martha Stewart’s Cakes? You can buy the book here, or you can enter to win a free signed copy from FN Dish. We’re giving away one cookbook each to four lucky, randomly selected fans. To enter, tell us in the comments which recipe from The Kitchen has been your favorite this season (you can find a complete list of recipes from The Kitchen here). You must include the recipe URL to be entered to win.
by Lygeia Grace in Entertaining, March 29th, 2014
Who doesn’t love the crunchy goodness of granola? Check for some of these qualities the next time you reach for a bag.
Look For: Whole Grains
Any suitable granola should be made from whole grains, like rolled oats, brown rice and barley flakes...
by Amy Reiter in News, March 29th, 2014
We’ve all been there: Friends dropped by unexpectedly (yay!). You’ve nothing to serve them (boo!). Or do you? Odds are, tucked away in your cupboard or fridge are a few familiar ingredients that can easily be turned into tasty snacks. You just need to know what to look for. Here are simple ways to transform kitchen standbys into beyond-the-basics appetizers.
by Marisa McClellan in Recipes, March 28th, 2014
Discerning eaters probably never need an excuse to eat something on a stick, but if they did, it was provided on Friday, March 28, when our proud nation celebrated National Something on a Stick Day.
If you missed this important annual holiday, you may be forgiven. There were no parades, no politicians giving speeches about the proud history and cultural importance of food on a stick, no days off from school or work — though of course there ought to have been all those things.
But even though skewered food’s official day has slipped past without the tremendous fanfare it deserved, the desire to consume the comestibles it honors has stuck. Because food is just more fun when it’s stuck to a stick.
Before I met my husband, my go-to desserts were always fruit based. For spring potlucks I would bake up big trays of berry crumble. Late summer meant peach pie with vanilla ice cream. And no Thanksgiving meal was complete without a scoop of apple crisp.
That all changed when Scott and I got together, because fruit just isn’t his thing. While I do still occasionally make my beloved fruit desserts, I find I get more joy from dessert prep if I make something that he’s interested in sharing with me (plus, I really shouldn’t be eating all that dessert on my own).
And so for the last half decade, I’ve been working on expanding my dessert repertoire beyond berries, stone fruit and apples. I’ve made damp tea loaves, coffee cakes, cookies, bars and more. They’ve all been good, but I longed for something that came together a little more quickly and didn’t require the use of the oven.
I found it: homemade pudding. There are two ways to make a batch of pudding from scratch. The first uses cornstarch and makes a quick and perfectly serviceable pudding. When I make pudding-filled pies or want a big batch for a potluck, that’s the version I opt for. But when I want something that can be the star of the dessert course, nothing is better than rich custard-based pudding.