by Maria Russo in Recipes, Shows, October 24th, 2015
by Andrea Strong in Restaurants, October 24th, 2015
You went apple picking this weekend, and not only did you score a bushel of fresh-from-the-orchard apples, but you also grabbed a gallon of cider and a dozen cider doughnuts. After polishing off a few doughnuts on the car ride home — and a few more before and after dinner that night — what’s left to do with the extras? Enter The Kitchen. On this morning’s all-new episode, Sunny Anderson and Katie Lee introduced two brand-new ways to put leftover doughnuts to work; both ways are easy and guaranteed to please your sweet-tooth cravings.
Just when you think that everyday bread pudding can’t get any more indulgent, Sunny’s Apple Cider Doughnut Bread Pudding raises the stakes with a custard laced with pumpkin pie spice — and a base of doughnuts, of course. If you don’t have apple cider doughnuts on hand, pumpkin spice doughnuts or even the plain variety will work, Sunny notes. She bakes doughnut pieces with the spiced custard, chewy dried cranberries and chopped pecans for texture, then serves the bubbly mixture while it’s still warm with a scoop of vanilla ice cream for added richness.
by FN Dish Editor in Restaurants, October 23rd, 2015
Wouldn’t it be great to be the son or daughter of a chef? You’d be exposed to the most delicious and exciting foods, right? Well, yes and no. In many cases, kids will be kids, and even the most-celebrated chefs have to deal with picky eaters. We spoke to chefs about their kids’ favorite foods and where they take their kids out to eat.
Brad Farmerie, New York City
Chef Brad Farmerie’s kids (Bruno, 7, and Scarlet, 5), enjoy some of their father’s restaurants — Saxon + Parole for cheeseburgers and fries, and Nutella- and bacon-stuffed French toast; and Genuine Superette for fried chicken sandwiches and their ice cream sandwich, Sam Mason’s OddFellows ice cream stuffed in a toasted brioche. But they won’t touch the food at Public, where Farmerie serves an acclaimed menu of American-Australian fare, dishes like kangaroo carpaccio with eggplant capanatina, fennel and upland cress. “Unfortunately, as soon as they learned the power of the word ‘no,’ they both became finicky eaters,” says Farmerie. “Their ongoing menu consists of ‘earth tones’ — whites and light brown items — with very few exceptions. Breaks my heart, but I figure if I don’t push it now (don’t want to give them a complex) hopefully they will come around when they are a bit older. I know I did!”
Farmerie says the key to taking kids out to dinner is patience and expectations: “I think if you are too set on how the experience is going to go, you are in big trouble. I also tend to gravitate towards spots with plenty of space between the tables so if the kids are fidgety they won’t be disturbing other guests.” Read more
by Jessica Remitz in Recipes, October 23rd, 2015
By Sara Levine and Erin Hartigan
Pay no attention to outsiders’ snickers about steakhouses and lobbyist lunches: Washington, D.C., is a dining destination. The city’s international scene, expansive growth and proximity to the Chesapeake and Mid-Atlantic farmlands and watersheds have made it an irresistible place for chefs to set up shop. Both homegrown talent and national names have contributed to D.C.’s restaurant boom, which shows no sign of slowing as new neighborhoods become food hot spots every year. We cut through the red tape and show you where to start.
Check out the full gallery for more top D.C. dishes. Read more
by Sara Levine in Recipes, October 23rd, 2015
This year, leave the straight-from-the-wrapper candy bingeing to trick-or-treaters and save your splurges (and candy!) for an epic homemade Halloween treat. Here are our most festive, decadent desserts for your fright-night party.
Chocolate Candy Pie
Squirrel away some extra chocolate-coated candies (or use your leftover loot) to make this decadent chocolate pie. Candy gets folded into the filling and makes an appearance atop the pie along with a generous layer of whipped cream.
by Joseph Erdos in Shows, October 23rd, 2015
Got extra six-packs lying around from football Sunday? Instead of drinking them (all), put some of the extra brew to use in beer-spiked recipes. These dishes are safe for the whole family to devour, because the alcohol cooks off during the cooking process. Here are eight tasty ways to cook with beer. Read more
by Amy Reiter in News, Restaurants, October 23rd, 2015
Get highlights from Episode 5 of Worst Cooks in America: Celebrity Edition, and see some of the craziest moments in GIFs.
by Ricky Smith in Shows, October 23rd, 2015
Eating out alone a lot more than you used to? You’re hardly on your own there.
Single-party restaurant reservations have climbed 62 percent nationwide over the past two years, according to a recent analysis by the restaurant reservations site OpenTable. In fact, tables for one are now the fastest-growing table request.
by Maria Russo in Shows, October 22nd, 2015
It’s time to start prepping for all of your Halloween festivities — and this weekend your favorite shows will have all the tricks, tips and recipes you’ll need. First up on Saturday, Ree Drummond is making a care package for her daughter that includes Brownie Cookies and Homemade Cheddar Crackers. Next, Nancy Fuller turns her farm into a haunted adventure complete with ghoulish treats. Then, The Kitchen co-hosts reveal the best crafts and tricks for your Halloween party, including two ways to transform apple cider donuts. After that, Patricia Heaton prepares a haunted feast including Tombstone and Coffin Grilled Cheeses and Zombie Punch. Then on Saturday night, Alfonso Ribeiro is going behind the scenes to find out how Hot Tamales, Dum Dums and Tootsie Pops are made.
On Sunday morning, Damaris Phillips is carving pumpkins while enjoying Roasted Chicken White Chili and Red Velvet Lava Cake. And on Sunday night, Guy Fieri challenges chefs to turn the main ingredients of lemon bars into a dinner on Guy’s Grocery Games. Next, Elvira, Mistress of the Dark, helps decide which team wins Halloween Wars and the grand prize of $50,000. Then, Alton Brown has a new slate of sabotages planned for the chefs on Cutthroat Kitchen.
by Joseph Erdos in Shows, October 22nd, 2015
Though Miriam had invited Robert Irvine to her friend Jodi Boucher’s Bradenton, Fla., restaurant, Theresa’s Restaurant, Jodi did not know that he was on his way, which set the scene for an all-new Restaurant: Impossible Ambush. When Robert and his team surprised Jodi, they found abounding employee issues and a drab dining room, though perhaps paramount to those problems was Jodi’s weak leadership. It was up to Robert to help her drop her micromanaging ways if she was to enjoy a second chance at success at Theresa’s Restaurant. Read on below for the first interview with Jodi to find out how her business is faring today.
“Weekday sales have doubled and weekend sales have tripled” since Robert and his team left Theresa’s Restaurant, according to Jodi. “This has been amazing for business,” she says. And she adds that locals have been quick to chat about the restaurant’s updated interior and new design. “The customers are absolutely shocked at the transformation. The fresh new look has everyone in the town talking about us. Very modern but not too much,” she notes.
In this new Impossible tournament, Chopped is switching up the format: Chefs will compete in three preliminary rounds for a chance to earn a spot in the finale, where the champion will get the opportunity to compete against Robert Irvine in a wild-card round. Just for getting there, the champion will pocket $15,000, but upon beating Robert, he or she will win an additional $25,000, for a total of $40,000.
On tonight’s episode, four very accomplished chefs who’ve competed successfully on Chopped before have returned to take on the most-impossible mystery baskets, but only one of them will earn a spot in the finale for an opportunity to get to Robert.
Get the Exclusive Interview with the Part 1 Winner