While there’s no question that eggs make an easy, hearty brunch dish, executing them for a crowd can be difficult. Who wants to poach or fry dozens of eggs while entertaining? The solution? The frittata.
You know that Cutthroat Kitchen is all about the ingredient swap-out, often replacing chefs’ quality meat, produce and dairy with lesser versions, all in the name of a good old-fashioned sabotage. Such a challenge was the name of the game in Round 2 tonight, when two chefs faced off in an air-hockey death match over nice and not-so-nice poutine ingredients. On the After-Show, host Alton Brown used the inspiration from that evilicious sabotage to challenge the judge of the day, Simon Majumdar, to a one-on-one battle over ingredients for scrambled eggs.
Leave it to Rachael Ray, the queen of 30 Minute Meals, to turn out a satisfying recipe that’s not just quick to prepare but also a complete all-in-one dish. This week’s Most Popular Pin of the Week brings together the heft of pasta and the lemony, buttery flavors of chicken piccata that you know and love. Rachael cooks the chicken in the garlicky white wine-lemon sauce, adds capers for a welcome briny bite, and then tosses the meat with noodles to create a fuss-free dinner in just a half-hour.
For more hearty standbys, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Chicken Piccata Pasta Toss
As of today, spring has officially sprung on Food Network. That’s right — Spring Baking Championship debuts tonight (9|8c)! In honor of the best spring-y bakes you’ve ever seen, host Duff Goldman is taking over Food Network’s Snapchat Discover.
For one day only, you can see your favorite baker in action, with some of his favorite tips, behind-the-scenes and some epic Spring Baking fails. But go now! The content will disappear from the Food Network Snapchat channel at the end of the day and be replaced with brand-new content tomorrow.
The parsnip is a root vegetable related to both carrots and parsley (and, come to think of it, don’t the tops of carrots look a lot like parsley?). Parsnips are shaped much like carrots, a bit wider at the base, with a creamy yellow-beige skin and interior. They should be smooth, hard and free of soft spots or sprouts, and are best when harvested young so they don’t develop a woody core.
If you’ve ever cooked professionally, you know that working the line requires not only talent and dedication, but also inspiration and motivation. Many chefs use music as their muse. We asked chefs across the country to share their go-to kitchen playlists.
There’s no doubt about it: When you sit down at your favorite steakhouse, you’re likely focused on little else but a hunk of meaty, savory beef. But while the steak may be the star of the show, a few things will surely round out the meal: a crisp martini, a cool salad and hearty potato side dishes. All of these timeless eats and drinks made appearances on this morning’s brand-new Steakhouse Favorites episode of The Kitchen, which means that tonight just turned into steak night. Read on below to learn two reinvented takes on steakhouse salads: the wedge and a garlicky Caesar.