Tag: All Posts

The Wizard’s Tour of Horrors — Alton’s Tournament of Terror After-Show

by in Shows, October 23rd, 2016

As a longtime Cutthroat Kitchen judge, Simon Majumdar has seen all manner of evilicious — and he’s even participated in some too. So when he joined the Tournament of Terror party tonight as the Heat 4 judge, he was hardly fazed by the shocking sabotages Alton Brown unveiled for him on the After-Show.

After checking out a diabolical trick-or-treating setup, digging up an ingredient casket in Alton’s graveyard and selecting his own weapon, Simon, wearing an impressive Wizard getup, stepped into what Alton, aka “Huggy the Clown,” called “the autumn chamber of horrors.” It was an expansive and elaborate enclosed room in which wind blew, leaves flew and lightning struck. For Chef Chase, who was saddled with this sabotage in Round 3 of tonight’s battle, the challenge proved to be downright maddening as he struggled to keep his elements of his pumpkin dessert free of incoming leaves. But for Simon, who was tasked by Alton to prep beef tartare in the room — using his choice of bone cutter, of course — the challenge was seemingly uneventful. Once Alton closed the door behind him, Simon simply put his head down and got to work, despite the flashing lights and airborne leaves surrounding him. “He’s going to be in there for at least an hour,” Alton said of Simon, who continued to shred away at the beef, no matter the eviliciousness of his surroundings.

Click the play button on the video above to watch what went down, and check out Alton’s and Simon’s unforgettable costumes up close.

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Chefs’ Picks: Fall Traditions and Treats

by in Restaurants, October 23rd, 2016

French Toast from Cook
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Changing leaves and cooler weather signal the arrival of autumn, as do seasonal activities such as hayrides, pumpkin patch visits and apple picking — especially in the Midwest and Northeast. And with autumnal activities come fall treats, which are as plentiful as the brilliantly hued leaves drifting to the ground. Chefs take advantage of this time, too, as few can resist the allure of the crisp fall air that beckons when they get a break from the kitchen. Here are some of their favorite fall traditions and the seasonal snacks they indulge in along the way (it seems chefs really love their cider doughnuts!).

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Easy Vanilla Dutch Baby — Most Popular Pin of the Week

by in Community, October 23rd, 2016

Vanilla Dutch BabyLike the lightest, most-airy pancake you’ve ever had, Melissa d’Arabian’s quick-fix Dutch baby, this week’s Most Popular Pin of the Week, is a fan-favorite recipe with a 5-star rating. She adds a splash of vanilla extract to the batter to guarantee comforting flavor. Perhaps best of all, there’s no need to flip a Dutch baby like there is a pancake, so you know this will be a fuss-free breakfast to prep.

For more morning meal ideas, check out Food Network’s Let’s Rise & Shine board on Pinterest.

Get the Recipe: Vanilla Dutch Baby

Hometown Hungers: New Orleans Beignets

by in Restaurants, October 22nd, 2016

Cafe Beignet

When the sun rises in New Orleans, so do the beignets. Traditionally served for breakfast in the Crescent City, these signature pastries are much like NOLA itself: a touch indulgent, yet totally irresistible.

Beignet is French for “fritter,” but here in the United States these airy pillows of fried dough are known as the official doughnut of Louisiana. The pastry arrived from France by way of Canada back in the 18th century. That’s when French colonists were forced to leave Canada’s eastern coast (then known as Acadia) in the years following Britain’s conquest of the region. They brought with them the recipe for this simple pastry that has since become synonymous with Louisiana — and New Orleans in particular.

Such has the demand for beignets grown through the decades that they’ve made their way onto many a NOLA menu, with tourists and locals alike flocking to places such as Café Du Monde and the Morning Call Coffee Stand, which have been churning out the sugar-topped treats in the Crescent City since the 1800s.

“The best traditional beignets are freshly hand-rolled, cut and fried to doughy perfection. They are then dusted with powdered sugar and served hot,” said Gordon Stevens, who is part owner of Café Beignet, where fans like Alton Brown stop in to get their fix of the city’s signature sweet dish. A popular pairing for the pastry is a cup of the distinctively bitter and full-bodied chicory coffee, another NOLA staple served at many spots that offer the delicate, fried-dough squares.

For those who want a sweet bite of beignet but can’t catch a ride to the Crescent City, check out Food Network’s gallery of top spots outside of Louisiana turning out classic takes on the deep-fried delight.

3 Breakfast Smoothies That Will Transform Your Morning Routine

by in Recipes, Shows, October 22nd, 2016

Three Breakfast Smoothies That Will Transform Your Morning RoutineThe morning rush is rough for nearly everyone; we all know it’s almost impossible to cook up an elaborate breakfast when you have only five minutes to yourself. But that doesn’t mean you should skip breakfast altogether. Instead, use that little amount of time to prep a flavorful, satisfying smoothie — and that’s where this morning’s all-new episode of The Kitchen comes in. Today the co-hosts showed off a trio of cool, creamy blends, but instead of featuring the usual berry or banana base, they made the mixtures more decadent, opting for flavors inspired by autumnal desserts (think pie for breakfast). Sold yet? Keep on reading for more details and all the recipes.

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7 Mac and Cheese Dishes to Satisfy Your Comfort Food Cravings

by in Recipes, October 22nd, 2016

Spicy Macaroni and Cheese
When you’re aiming for mac and cheese greatness, you’ve got your pick of melting cheeses. You can go all in on sharp white cheddar, enjoy some European flair with Roquefort and Gruyère or spice things up with pepper Jack — it’s all part of the fun of making this comfort food favorite. While we can’t tell you what your dream team of cheeses might end up being, we do know that you might have to taste test a few bowls to figure it out. To get you started on that delicious journey, here are some of our favorite recipes.

Spicy Macaroni and Cheese

Sunny Anderson’s recipe calls for a three-cheese blend of cheddar, Colby and pepper Jack, with the last cheese being essential (along with a bit of cayenne pepper) for the heat in the dish. On top of the cheese, this recipe amps up the crunch factor with a topping of homemade croutons.

Grown Up Mac and Cheese
Grown Up Mac and Cheese

Just saying “Gruyère” and “Roquefort” out loud might be enough to make you feel like your mac and cheese is a little more sophisticated. Fortunately, the flavors of the Swiss and French cheeses complement each other as well as the extra-sharp cheddar in Ina Garten’s recipe.

Mac 'N Cheese with Bacon and Cheese
Mac ‘N Cheese with Bacon and Cheese

Tyler Florence’s dish calls for one cheese and one cheese only: sharp white cheddar. And it gets the job done wonderfully. A thyme-and-garlic-infused milk goes into the cheese base, and a bacon mixture with onions, thyme and garlic tops the dish, both of them enhancing the depth of flavor in the dish.

White Mac 'n' Cheese
White Mac ‘n’ Cheese
Damaris Phillips’ recipe has a few fun substitutions — like almond milk instead of cow’s milk, and a coconut oil-based roux instead of a butter-based one — that give this mac and cheese layers of flavor on top of its blend of cream cheese, sharp white cheddar and white American cheese.

Creamy Stove-Top Mac and Cheese
Creamy Stove-Top Mac and Cheese

With cheddar and Colby Jack in its cheese base, Nancy Fuller’s mac and cheese has a familiar, stick-to-your-ribs level of comfort that will have you eating it straight out of the pot. Using four ounces of cream cheese gives it an extra-creamy texture.

Macaroni and Cheese

Inspired by her time in Venice, Giada De Laurentiis’ recipe goes all out on Italian cheeses, using a blend of sweet Fontina, mozzarella and finely grated Parmesan. Generous pours of whole milk and heavy cream give this roux-free dish its rich flavor.

Croque Monsieur Mac and Cheese
Croque Monsieur Mac and Cheese

Though the croque monsieur, a French ham-and-cheese sandwich, is in itself a melted cheese delight,
Food Network Magazine went one step further and turned it, bread and all, into mac and cheese. Along with a cheese blend of Gruyère and Parmesan, the other components of the French dish endure as a bread topping and as slices of ham between the layers of pasta.

Ina Garten Visits the Nation’s Capital and the White House in a Special Barefoot in Washington

by in Shows, October 21st, 2016

Ina GartenIna Garten is heading back to where her career began, Washington, D.C., for an unforgettable trip that ends in a once-in-a-lifetime visit with First Lady Michelle Obama in the one-hour special Barefoot in Washington, airing Saturday, Nov. 5 at 1|12c.

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9 Times Apples and Cinnamon Made the Best Flavor Combination Ever

by in In Season, Recipes, October 21st, 2016

Apple DumplingsI’m a chocolate person — usually. When it comes to baked goods, I usually don’t see the point in indulging unless there’s chocolate involved … except when it comes to apples in the fall. Is there anything more satisfying than a tart-but-sweet dish whose description includes the phrase “apple-cinnamon”? If you’re a fan of this combo like I am, do yourself a favor and make one of these recipes this week — and another after that. As for me, I’ll be working my way through this list to the end. #Commitment

Apple Dumplings (pictured above)
What if you could hold an apple pie in your hand? That’s what Trisha Yearwood is offering in these delicious treats.

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What to Watch: It’s Guys’ Night at Ayesha Curry’s House and Flavortown Gets Fried on Triple G

by in Shows, October 21st, 2016

Ayesha's Homemade
Stay out of the cold this weekend, and get some new fall recipes from your favorite Food Network chefs. On Saturday morning, Ree Drummond is dishing out her best tips for freezer-friendly meals and making a fall favorite, her Butternut Squash Soup. Then, The Kitchen co-hosts are joined by Food Network Star Tregaye Fraser, and they’re whisking up some brunch classics infused with fall flavors. After that, Ayesha Curry’s husband, Stephen, is having friends over, and Ayesha’s cutting the calories of guys’ night classics. Then, Valerie Bertinelli is headed to Arizona, so she’s preparing some make-ahead meals for her husband, Tom.

On Sunday, Guy Fieri’s in the kitchen with his mom, Penny, and they’re crisping up a juicy, buttery chicken. Then, head over to East Hampton, where Ina Garten is making dinner in honor of her friend Deborah. After that, Scott Conant joins Bobby Flay in the kitchen to make their modern take on a classic New York brunch.

On Sunday evening, everything is getting fried in Flavortown Market on a fry-centric episode of Triple G. Then, the final three teams on Halloween Wars are building displays to show a crypt after dark, and on Worst Bakers in America, a pie-eating contest inspires the bakers to create plates that Duff Goldman and Lorraine Pascale will judge in a blind taste test.

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One-on-One with the Chopped: Beat Bobby Flay, Part 1 Champion

by in Shows, October 20th, 2016

Jay and Demetrio start the dessert roundIn the new Chopped tournament, 12 former Chopped champions are getting the chance to go up against Bobby Flay in battle. In every round, four chefs compete to earn a spot in the finale, at the end of which one single champion will get the opportunity of a lifetime, to cook head-to-head against a Food Network great. With $40,000 on the line, the stakes are high, the pressure is on and the cooks are ready to show what they’ve got. In Part 1, chefs Jay Abrams, Mackenzie Hilton, Bradley Stellings and Demetrio Zavala cooked for their lives, but only one earned the win and the first spot in the tournament’s finale.

Hear from the Part 1 Champion