For one night only, the Chopped Kitchen will turn into a celebrity playground as four television stars take their places at the stove and cook against the clock in three rounds of Chopped competition. Teri Hatcher, Anthony Anderson, Antonio Sabato Jr. and Dawn Wells will face off in the first-ever Celebrity Holiday Bash on Sunday, Dec. 1 at 10pm/9c, and in the spirit of the season, they’ll find holiday-themed ingredients in each of their baskets. While these all-stars may be after personal culinary vindication and lasting bragging rights in the kitchen, they’re also competing for charity, and the winner will ultimately be able to donate $10,000 to the organization of his or her choice.
To prepare for this all-star extravaganza, FN Dish is introducing you to each of the celebrities. Today we’re shining the spotlight on Teri Hatcher, who played Lois Lane on Lois and Clark: The New Adventures of Superman and, most recently, Susan Mayer on Desperate Housewives. Read on below to hear from Teri, learn about her experience in the kitchen, and find out her most-memorable meal, must-have kitchen tool and more. Then check back tomorrow for another one-on-one interview.
What’s your background in cooking?
Teri Hatcher: I have cooked my whole life, but … my parents used to pay me a quarter to cook dinner for them when I was … an early young teenager because they both worked. And I have cooked really big sort of traditional Christmas Eve dinners for, like, 25 people or Thanksgiving. But I feel like, especially when you’re thinking about in comparison to this show or being a quote unquote chef … it’s totally different to be able to follow a recipe than to be able to cook. So I’m definitely a really great recipe follower.
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The beauty of making cocktails is that beyond a stocked liquor cabinet, it takes few extra ingredients to mix up a drink that’s every bit as party-ready as it is deliciously satisfying. With just some pantry spices, a splash of milk or fresh fruit, you can transform the everyday shaken sipper into a dressed-up drink worthy of a celebration. When it comes to seasonal cocktails for the holidays, try warming up some of the liquor for a comforting cup, and opt for fragrant spices like cinnamon and nutmeg to add flavors that will naturally complement what you’re eating. Check out Food Network’s top-five Thanksgiving cocktails below from Giada, Sunny, Alton and more chefs to find the ultimate collection of drinks that are ideal for Turkey Day entertaining.
5. Dolan’s Delicious Hot Buttered Rum — Swapping in hot water for the hot milk will offer a thinner consistency to this classically rich cocktail, finished with a floating pat of butter and a dusting of nutmeg before serving.
4. Spiced Bourbon, Beer and Maple Martinis — To make sure you get the most flavor possible out of her sweet and spicy cocktail, Giada recommends shaking the bourbon, beer and syrup with ice cubes and chilling the martini glasses. She serves each drink with a chile for subtle heat and a striking presentation.
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In this week’s news: The rise of vegan Thanksgiving, food banks that grow kale and the problem with pizza joints and calorie counts.
Pass the Tofu Drumstick
Having a vegan feast is becoming more popular. According to the Department of Agricult...
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Fast-forward to tomorrow, when you’ll be ladling heaps of mashed potatoes, green bean casserole and cranberry sauce on your plate. Try as we might, your fridge is likely to be stacked to the brim with Thanksgiving leftovers, no matter how many rounds you and your guests enjoy. Rather than simply serving Thanksgiving on repeat — again and again and again — reinvent your favorite sides with recipes that won’t leave a drop to waste.
Start with the classic Open-Faced Thanksgiving Sandwich, the timeless stacking of turkey, mashed potatoes, cranberry sauce and stuffing. Chances are, you’ll whip one of these up before bedtime tomorrow.
Even the biggest meal of the year will leave you hungry the next morning. Crack a few eggs and load up Food Network Magazine’s Extra-Veggie Frittata with your leftover sides, like stuffing, seasonal broccoli, cauliflower and more.
The decadence of the holidays is only just beginning. Keep things light with a Turkey Waldorf Salad laden with shredded leftover turkey, crisp in-season apples and red grapes.
Get more Thanksgiving leftover recipes from friends and family
Bring a pre-chilled bottle of bubbly to your next get-together with this insulated tote. Made of neoprene, the BUILT NY tote insulates one 750ml–1L bottle for up to four hours and has a zipper closure and handle for easy carrying.
You can buy your...
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The Chopped Dinner Challenge is a new series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient smoked pork chops, which have a ton of smokehouse flavor that can work with a number of dishes. But the pork takes on an Asian inspiration in this recipe for Vietnamese Grilled Smoked Pork Chop Rice Bowls, which uses the smoked pork to top a flavorful and filling rice bowl. It’s a supper your family will appreciate for its sweet, savory and spicy tastes. Plus it’s infinitely more fun and creative than ordering takeout.
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With less than 48 hours to go before Turkey Day, you’re in the homestretch. If you’re still looking for that show-stopping Thanksgiving recipe, we’ve rounded up our 20 best Thanksgiving recipes of all time. With five-star recipes and more than 10,000 reviews, you’ve got your pick of tried-and-true recipes for the holiday.
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Many people are addicted to sugar, even if they don’t realize it. Sugar is hidden in cereal, bread and sauces. It’s poured into desserts, soda and coffee drinks. It lurks in processed foods in many forms (syrups, cane juice, fructose and...
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No matter how efficient and accommodating its owners may be, if an eatery’s kitchen and front of the house staff members aren’t all committed to their jobs, their negative attitudes could ultimately put the business at risk of failure. After all, it’s the waiters who most often interact with diners and the kitchen employees who prepare their food, so much of what guests experience is the result of these workers. That’s why when Robert Irvine
and his Restaurant: Impossible
team visit struggling establishments,
they need each and every staff member — not just the owners or core management — to accept the transformation and be willing to make changes toward improvement. For some, these revisions are easy to assume, but others don’t agree with Robert’s recommendations as readily, and what results is often temper tantrums, pointed fingers and, in some cases, downright mayhem.
In the more than six seasons of Restaurant: Impossible, the show has seen employees quit unexpectedly, get fired on the spot and storm out of the eatery, all while being filmed. Click the play button on the video above to relive the top-five worst staff moments ever recorded, then tune in to an all-new episode of Restaurant: Impossible tomorrow, Wednesday, at 10pm/9c to watch Robert tackle his latest mission.
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The Jewish Festival of Lights kicks off this Wednesday night, overlapping with Thanksgiving for the first time in more than a century (and it won’t happen again for 79,000 years!). Mark this special Hanukkah with a slight twist on traditional potato latkes and a full feast of Hanukkah dishes, both new and classic. Even though you’re likely to be eating turkey on the second night, there are still seven more to celebrate.
1. Sweet Potato Latkes
Food Network Kitchens’ recipe combines Yukon golds and sweet potatoes for a fall-flavored, Thanksgiving-inspired Hanukkah treat.
2. Braised Brisket with Root Vegetables
This Hanukkah main has it all: beefy, tender brisket with a rich tomato flavor, and flavorful root vegetables braised in red wine and brisket juices.
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