Grape Jelly Isn’t Just for Toast Anymore

by in Recipes, Shows, July 16th, 2014

Jelly Black CodFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient black cod. Instead of marinating this flaky fish in something a bit more traditional, like miso and honey, the chefs decided to go a more unconventional route by combining grape jelly, soy sauce and balsamic vinegar for a sweet, savory and fruity flavor that soaks into the fish’s buttery flesh in this Grape Jelly-Glazed Black Cod recipe. The best part about the mixture is its versatility: It does triple duty as a marinade and, once boiled down, as a glaze to brush on during broiling and to serve as a sauce tableside.

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The Foods That Boost Your Mood Are Not What You See in the Movies

by in News, July 16th, 2014

Salmon RecipesIt’s a movie cliche: The protagonist, depressed after being dumped by the boy she digs, berated by her boss and blown off by her best friend, sits in the gloomy kitchen half-light, taking a spoon directly to a pint of ice cream or scarfing down a sad-looking cupcake. She’s using sweet treats and highly refined carbs to scuttle the blues and boost her mood — possibly while wearing unflattering pajamas, watching bad TV, and trying to ignore concerned and/or skeptical looks from her cat.

The scene has become a Hollywood trope, in part, because we recognize in it our own impulse to turn to comfort foods to boost our spirits — along with our blood sugar — when life gets us down or stresses us out. But, NPR reports, the relationship between food and mood is likely more complex than that.

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Cold Drinks Paired with Summertime Foods

by in Drinks, Recipes, July 16th, 2014

"ColdWhile you’re staying hydrated this summer with copious amounts of water to get you through sweltering days, try branching out at lunch or dinner with a beer or glass of wine. These pairings work particularly well with your favorite summer recipes for burgers, ribs and even dessert.

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A Day in the Life of Alton Brown (from Start to Finish on Cutthroat Kitchen)

by in Food Network Chef, Shows, July 16th, 2014

Have you ever wondered what it would be like to be Alton Brown for a day? It’s not easy. I mean, sure, there are numerous perks and fun moments. But to tape a TV show, in this case Cutthroat Kitchen, takes a lot of work. FN Dish had the opportunity to shadow the host of this evilicious show and capture the ins and outs of a full day of taping (one day equals one episode). He opened up the door to his trailer, and showed us where he gets his coffee and how he enters each show and interacts with the culinary production team. Have you ever asked yourself whether the money in that briefcase is real? Alton dishes on that too.

Click play on the video above and follow Alton as he goes from his trailer to the set of Cutthroat Kitchen.

Guess Who’s Back: Luca

by , July 16th, 2014

Luca Della CasaAfter ousting six hopefuls (including two fan favorites) in Star Salvation, Luca proved himself worthy of a second chance. He entered back into the competition as the remaining finalists traveled to Las Vegas, and he even took one of the top two spots for the episode.

Relive Luca’s journey by clicking the play button below.

Chatting with the Chopped Teen Tournament, Part 1 Winner

by in Shows, July 15th, 2014
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JasonFour young chefs-in-training entered the competition on tonight’s first episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen chef winner from Part 1.

Read the interview with the winner

You’re Only as Young as You Cook — Chopped After Hours

by in Shows, July 15th, 2014
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When it comes to cooking, it doesn’t matter how young or old you are — it’s the food that matters. And the teens on Part 1 of tonight’s Chopped Teen Tournament proved that talent is ageless. But, when it comes to the judges of Chopped After Hours, age doesn’t matter when it comes to letting loose, which is all too easy for them. As Ted points out in this all-new episode: “This is going to be tough for you,” as he asks the judges to act more mature than normal.

Amanda, Aarón and Scott take on the appetizer-basket ingredients from tonight’s episode. The ingredients include cherry drink pickles, lamb chops, kale chips and ricotta salata. Creating an appetizer out of these ingredients is all about finding the right balance and proportion — after all, it is an appetizer. The teen chefs learned, though the hard way, that cooking lamb chops on the bone isn’t possible in such a short amount of time, so quick thinking is necessary, especially when it comes to forming a plan B or C.

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Twice As Nice: 5 Ways to Use Up Leftover Burgers

by in Recipes, July 15th, 2014

Twice As Nice: 5 Ways to Use Up Leftover BurgersSummertime means grilling time. It also means you might find yourself with an excess of cooked burgers from hosting family and friends. Instead of tossing those leftovers, turn them into chili, tacos, sloppy joes, a 20-minute Bolognese sauce and even wontons. Before we get to the leftovers, though, do you ever wonder what goes into making the perfect burger?

For starters, fat matters if you want juicy burgers. Eighty-five percent is a good blend, and if you have a butcher who will do custom grinds, a mix of sirloin, short rib and brisket is worth the splurge. One last tip: Don’t fuss with your burgers when cooking them. Lay the patties on the grill, and turn them only once, after the underside is cooked. Resist the urge to press the patties flat on the grill. All you’ll do is squeeze the juices out of them.

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Beat the Heat: Best 5 No-Bake Recipes

by in Recipes, July 15th, 2014

Neapolitan Ice Cream Sandwich CakeNo matter if you’re hosting a weekend cookout or you simply have a sweets craving that needs curbing, you shouldn’t have to turn on your oven on already sticky, scorching days to turn out a winning dessert. In these dog days of summer, stick with no-bake treats that come together quickly and rely on the freezer instead of the oven. From chilled pies and ice cream on a stick to bite-size peanut butter treats, there’s no shortage of both kid-friendly and party-worthy ideas to help you cool off all season long. Read on below to get Food Network’s top-five beat-the-heat recipes from The Pioneer Woman, Tyler Florence, the Neelys and more chefs.

5. Chocolate-Banana Ice Cream Pie — Both kids and kids at heart will appreciate the tried-and-true flavor combination of chocolate and fresh bananas, here made into an easy-to-prepare pie with a vanilla wafer crust, a duo of ice creams in the center and a toasted coconut topping.

4. Ice Cream Freezer Pops — Perhaps the best part about The Pioneer Woman’s treats is that you don’t need fancy molds to make them; just fill throw-away paper cups with layers of candy and rich vanilla ice cream.

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