For Season 9, Worst Cooks in America has invited nine celebrities who can’t cook to take on the challenges of Boot Camp. Mentors Rachael Ray and Anne Burrell have lots in store for these unsuspecting individuals. In their daily lives, these celebrities are comics, TV actors and reality stars, but when it comes to the kitchen, they’re disasters waiting to happen. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see the hilarious bumbling unfold. Every day leading up to the premiere, we’ll be revealing a star contestant on FN Dish. Today it’s actor Matt Dallas.
First things first: This is an insanely delish breakfast hash-a-roo. That’s what I call it: hash-a-roo. We aren’t friends anymore, are we?
Anyway, this is suuuuuuper perfect for really all mornings. But especially weekend mornings if you want to take a little extra time noodling around the kitchen in your robe, refilling your coffee while Billie Holiday echoes from the living room (because that’s real life with toddlers … not). The beauty of this is that you’re making only one hash here … in one pan … for everyone.
How it works: One side is dedicated to your littles. Super simple — just potatoes and eggs. And a tiny bit of cheese. And on the adult side, it’s potatoes and eggs (duh), blue cheese (omg), diced red bell pepper (health, you guys), parsley sprinkles (pretty) and a few dashes of hot sauce (obviously). And it just works! You cook it up, divide it up and devour it straight up.
Tune in this weekend for extreme competition and indulgent eats with your favorite Food Network stars. Kick things off on Saturday with back-to-back episodes of Smollett Eats. The siblings are throwing their annual midnight barbecue, and they’re whipping up crowd-pleasing dishes like teriyaki chicken wings and gooey stovetop mac ‘n cheese. Afterward, they’re serving their mom a Southern-style feast to celebrate her New Orleans roots. On the menu: a seafood boil, fried okra and corn-bread.
Then on Sunday, tune in for the premiere of Guy’s Big Bite. Guy Fieri has been all around the world looking for the perfect burger – a juicy, pimento cheese-stuffed patty piled high with fried tomatoes, homemade spicy ranch, bacon and a cabbage slaw – and he’s sharing the secrets for how to make it. Next, head to the Tuscan countryside with Giada De Laurentiis for a big family reunion. There will be a spread full of Northern Italian classics, like octopus panzanella and hazelnut chicken. Then, stop by Bobby Flay’s house where Bobby’s making breakfast sandwiches for brunch, complete with an Israeli-inspired sabich and an eggs-in-a-hole Benedict. Later, things are heating up in Flavortown Market on Guy’s Superstar Games, where the remaining six chefs will team up for one of Guy’s most-terrifying games yet. Next, the four remaining teams on The Great Food Truck Race will battle it out to stay on the road with a challenge involving ostriches. And then on Cooks vs. Cons, will amateur cooks strike out against professional chefs when they’re tasked with incorporating ballpark snacks into a restaurant-worthy dish?
Season 11 Food Network Star winner Eddie Jackson is taking over Food Network’s Snapchat Discover channel today. Former NFL player Eddie, who has seamlessly transitioned from star athlete to star chef, is here to give you the insider’s perspective on tailgating season and how to stay fit throughout the fall.
For Season 9, Worst Cooks in America has invited nine celebrities who can’t cook to take on the challenges of Boot Camp. Mentors Rachael Ray and Anne Burrell have lots in store for these unsuspecting individuals. In their daily lives, these celebrities are comics, TV actors and reality stars, but when it comes to the kitchen, they’re disasters waiting to happen. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see the hilarious bumbling unfold. Every day leading up to the premiere, we’ll be revealing a star contestant on FN Dish. Today it’s television icon Barbara Eden.
Oh, pizza. You vexing vixen. You mealtime minx. You saucy (cheesy, crusty) food fatale. Is there nothing we wouldn’t do to devour you, piece by piece?
Researchers have found that the promise of pizza can prompt people to be more productive at work — even more than cash incentives can. In an experiment outlined in his forthcoming book, Payoff: The Hidden Logic That Shapes Our Motivations, and highlighted in New York magazine, Dan Ariely, professor of psychology and behavioral economics at Duke University, offered workers at an Israeli semiconductor manufacturer one of three incentives for completing a certain amount of work in a given day: a cash reward, a voucher for a free pizza or a big pat on the back from the boss. (Some workers served as the control group and received no promise of a reward at all — poor schlubs.)
In that little slice of time that falls between school and soccer practice, ballet rehearsal or piano lessons, the odds are high that tummies will be rumbling. Banish hunger without resorting to anything that comes out of a vending machine with our go-to after-school snack picks.
Cereal may be breakfast fare, but transforming it into on-the-go Strawberry Banana Cereal Treats launches it into snack territory. These sweet and tangy cereal bars are loaded with freeze-dried strawberries and bananas, as well as whole-grain cereal and mini marshmallows.
We’re not sure how Buffalo sauce, the sinfully delicious yet simple combination of hot sauce and butter, came to be tied so intimately with football season. Nevertheless, we’re counting down the seconds until we can reincorporate this comforting flavor into our fall dinner rotation, starting tonight with the NFL season opener. We know the beloved sauce best as the spicy, orange-hued coating on baked or fried chicken wings. But if you’ve been reserving Buffalo flavor for chicken and chicken alone, then you’ve barely scratched the sticky-spicy surface. Meatballs, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are a few ways you can expand your Buffalo horizons, just in time for tailgating season.
Buffalo Meets Bison
Bison serves as a juicy, flavorful stand-in for classic chicken or beef in this spicy Buffalo meatball recipe from Food Network Magazine. You’ll achieve an ideal meatball texture by combining the ground bison with panko, sour cream, grated carrot and celery. The meatballs get great Buffalo flavor after they’ve simmered in a mixture of chicken broth and hot sauce.
It’s not unusual for Cutthroat Kitchen challenges to demand that chefs think outside the culinary box when it comes to prepping and cooking their dishes while under the burden of sabotages. After all, success in these contests comes to those who are resourceful and willing to go to any lengths necessary to finish the battle — and host Alton Brown did just that tonight.
On the latest installment of the After-Show, following tonight’s Heat 3 of the Camp Cutthroat 2 tournament, he and judge Simon Majumdar found themselves with one hand apiece “locked” in a boulder, just like two chefs were in Round 1 of the episode. That meant that while Simon’s sole remaining hand was left to cook, Alton’s was on hand to prep the cheese, bread and produce he found in his basket, then ultimately turn the ingredients over to Simon. One loaf of bread, one knife and one hand — how to slice in those conditions? If you’re Alton, the answer is simple: Just sit on the bread to keep it still. He indeed perched himself atop the loaf on the prep table, leaving just enough of the bread exposed to make a few slices. And as for that tricky tomato? Gently suspend it between your legs, of course. “This is a very sensitive operation,” Alton joked, taking care to keep the knife away from his exposed knees.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Just like fashion trends, food trends sometimes follow the “everything old is new again” adage. Take the tuna melt, for example. This tried-and-true diner classic is back in style, albeit with a twist. Instead of serving the mayo-heavy tuna salads of the past, restaurants are reinventing the comfort food with stellar ingredients and a little less of the creamy goop. The combination makes for a stepped-up sandwich with a bit of nostalgia in every bite.