by Maria Russo in Contests, Shows, October 14th, 2014
by Maria Russo in Shows, October 13th, 2014
For the first time ever, this fall 16 of your favorite A-list chefs are coming together in the name of eviliciousness to face off in Cutthroat Kitchen‘s premiere Superstar Sabotage tournament. In the first two rounds, ___ and ___ have claimed coveted spots in the no-mercy finale taking place on Wednesday, Nov. 5, and tomorrow night a new group of chefs will battle to overcome sabotages in the third of four heats.
Just in time for this unprecedented tournament, FN Dish is giving Cutthroat Kitchen’s most-dedicated fans the chance to show their spirit by entering to win a piece of show swag. The Food Network Store has just released a brand-new collection of signature items showcasing Cutthroat Kitchen’s classic hanging-utensil logo, including custom-made chef’s coats, khaki aprons and baseball hats. Check out all of the Food Network Store’s evilicious items up for sale now.
by Foodlets in Recipes, October 13th, 2014
Robert Irvine‘s mission at Abudanza Ristorante in Wilbraham, Mass., moved him as few others have as he learned the story of owners Lou and June’s family, including their terminally ill son, LJ. After two days of work to overhaul their business and improve the managerial skills of the staff, Robert and his Restaurant: Impossible crew presented the Maravilha family with a gift of money that would help them avoid foreclosure on their home. Read on below to hear from June and find out how the restaurant and LJ are doing today.
“Lou says business is up about 50 percent,” June notes, adding that “everyone loves the decor” and that she’s especially fond of the photos on the wall. “LJ loves to see himself up there,” she says.
by Caitlyn Callegari in Recipes, October 13th, 2014
In our house fall means two things: crisp weather and busy schedules. That’s what makes these hearty slow-cooker soups so perfect for this time of year, but that’s not all. Each of these classic soups has a tasty new twist, adding more flavor and richness, which usually means empty bowls (and happy kids) around here.
Turkey Chili: With a hint of chocolate, this mole-inspired chili is a fresh take on a cold-weather classic.
Potato Soup with All the Fixins (pictured above): Start with the humblest of ingredients — potatoes, onions and chicken stock — wait seven hours, then pile on all your favorite baked potato toppings, like bacon, cheddar cheese, chives and more.
by Amy Reiter in Holidays, News, October 13th, 2014
Now that it’s autumn, playful outdoor activities abound, such as apple picking. Though it’s fun, it can be difficult to figure out what to do with the surplus of apples you collect. But there’s a Meatless Monday solution to your predicament: put them to use in a fun, fresh dinner. After all, apples are for much more than just dessert! Bobby Flay’s Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette from Food Network Magazine is a crisp and sweet treat for your Monday. In addition to the apples, ingredients like spinach, endive, walnuts and blue cheese give the salad a savory balance, so there’s a flavor for everyone.
This dish requires you to whip up the dressing as well as the salad. For the dressing, you’ll take the pomegranate molasses, vinegar, mustard, honey, and salt and pepper, and whisk them together. Then, slowly whisk in the olive oil until emulsified.
Then, for the salad, mix the apples, spinach, endive, walnuts and blue cheese together. Toss in the vinaigrette and add salt and pepper to season.
by Maria Russo in Shows, October 12th, 2014
You love food, and you love Halloween. How can you satisfy both of your passions at once? No, not with fists full of bite-size candy bars you will sneak from that big bowl you’ve set by the door for trick-or-treaters. Or at least, that’s not the only way. You can also let your food-nerd flag fly proudly by dressing up — or dressing your kid up — in a food-themed Halloween costume (pictured above).
While you can certainly buy food-related costumes (cute ones, funny ones), any cook worth his or her salt knows that homemade is best. And if you’re hungry for ideas (no, really, stop with the chocolate bars), the Internet is filled with ideas — floating around like apples in a bowl, ripe for bobbing.
These egg and bacon costumes will let your kids show off their sunny-side-up attitudes, not to mention their love of cured meats. Food Network Magazine offers step-by-step instructions on these and other appetite-stirring creations.
by Maria Russo in Community, October 12th, 2014
From funny food puns to inventive plays on a key ingredient, Cutthroat Kitchen host Alton Brown will stop at nothing when it comes to dishing out appropriately themed sabotages to align with each round’s dish. On tonight’s all-new episode, he stayed true to his ways by forcing one chef to put a literal spin on coffee cake — something that’s traditionally made without coffee — by holding a tray of cups of coffee while cooking in Round 3. “Coffee and oysters will kill me,” judge Simon Majumdar said on the After-Show after learning that the drink played a part in the challenge. Sure enough, though, Alton knew this, and he noted that the terms of the sabotage included starting over should the contestant spill coffee into any element of the dish.
While this sabotage may seem daunting, it turns out that the competitor saddled with the test, Chef Alberico, took it in stride and was able to overcome it for ultimate glory. “The fact that he … was able to create a cake of any sort I think is really remarkable,” the judge explained looking back on the contest.
by Amy Reiter in News, October 11th, 2014
When it comes to food how-tos and good-to-know tricks of the culinary trade, your favorite Food Network stars and professional chefs are the ultimate resources, as they’ve collected years of on-the-job experience that will help you tackle the kitchen. Those industry secrets, like how to properly cook pasta, approach a recipe and ensure kitchen safety, are just what fans got when they clicked on this week’s Most Popular Pin of the Week: 100 Greatest Cooking Tips (of All Time!), Food Network Magazine’s collection of good-to-know snippets from leading culinary all-stars.
For more how-tos, visit Food Network’s Let’s Learn board on Pinterest.
Get the Chefs’ Secrets: 100 Greatest Cooking Tips (of All Time!) from Food Network Magazine
by Maria Russo in Recipes, October 11th, 2014
How do you like your whisky? Neat? On the rocks? Do you prefer to bend it like Beckham?
Wait … what?
Yes, soccer star and global symbol of hotness David Beckham is now trying to do for premium liquor what he has done for men’s underwear: make it sexy for a desirable demographic (or perhaps make it desirable for a sexy demographic).
Beckham (hardly the first celebrity to link his name to a liquor brand) joined forces with British liquor giant Diageo and American Idol creator Simon Fuller (the man also responsible for bringing Beckham’s wife, Victoria, to fame via the Spice Girls) last week to launch Haig Club whisky at an event in Edinburgh, Scotland. The single-grain spirit is produced by Diageo-owned Scotch distillers House of Haig, Scotland’s oldest grain distillery, which traces its roots back to the 17th century.
by Virginia Willis in In Season, Recipes, October 10th, 2014
No matter how filling a dinner you may have had or how committed you are to going to sleep at an early hour, sometimes when the clock strikes midnight, you find yourself awake and hungry again, and when the late-night cravings hit, it can take all things crunchy and salty or creamy and sweet to satisfy them — even for professional chefs. On this morning’s all-new episode of The Kitchen, the cast shared go-to recipes for midnight eats (find all of the recipes here), and recently FN Dish caught up with some of the co-hosts and other Food Network favorites to find out what eats they opt for in the middle of the night. From “potato-fried perfection” to “really good pizza” and “tropical fruit,” their answers my surprise you. Read on below to hear from Alex Guarnaschelli, Jeff Mauro, Sunny Anderson, Amanda Freitag and other stars, find out who admitted to eating what.
Aarón Sánchez: Wine and chocolate
Alex Guarnaschelli: It’s a tossup between a super-spicy fish taco, a hot dog with deep-fried bacon on it or a whole cake of any flavor — but it would have to be layered.
In my family, fall means a trip to the mountains for apple picking and apple cider. We love buying a variety of different kinds of apples — some to refrigerate and keep for eating, some to make jelly, and always, always a couple of pounds of cooking apples for apple pie and crisp. While I adore apple pie, I have to admit that an apple crisp is so simple and easy that it’s my go-to apple dessert. There’s no pastry to make and no dough to roll out, and with a little pep in your prep you can have dessert in under an hour.
Crisps, along with their culinary cousins — crumbles, grunts, brown betties and pandowdies — are all simple, old-fashioned, homey desserts. The desserts in this genre use a streusel-like mixture of flour or breadcrumbs, sugar, warm spices and butter, along with rolled oats and nuts. I especially love to use fresh, in-season Georgia pecans in the fall, but almonds and walnuts are great, too. Crisps are flat-out easy, and everyone loves a piping-hot fruit dessert with a sweet, buttery topping. You can serve the crisp with ice cream, whipped cream, or even creme fraiche for an ultra-indulgent dose of down-home comfort. Read more