Savory slab pie: Consider this the pot pie’s dressed-up cousin. Just like the traditional version you know and love, the slab pie features a creamy, savory filling surrounded by a base and topping of flaky, golden pastry, but instead of being built in a round pie pan, it’s spread out slab-style and cooked on a baking sheet.
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On this episode of Foodie Call, Justin channels the Greek heritage of his friend Andy Milonakis (who has a Greek aunt with a love of cheese that we totally understand). After dreamily waxing poetic on the vibrancy of Greek produce, funnyman Andy introduces us to a Greek bread salad called dakos.
It Doesn’t Get More Authentic Than a Concrete Made in a Cement Mixer — Testing the Cutthroat Kitchen Sabotagesby Maria Russo in Shows, March 6th, 2016
On tonight’s new episode of Cutthroat Kitchen, the name of the game in Round 3 was concrete, both literally and figuratively. Not only were chefs tasked with prepping this frozen concoction, but a doozy of a sabotage mandated that one chef had to make the dessert in — what else? — a cement mixer. Such a challenge was new for competitors and the Cutthroat culinary crew alike, so the team behind the scenes attempted the sabotage before host Alton Brown could sell it at auction.
Cutthroat Kitchen food stylist Abel Gonzalez took control of this latest test, pouring the essentials for classic custard — eggs, sugar and cream — into the deep, wide-mouthed mixing machine. “So I have to say, this is looking great,” Abel admitted after using the machine and his own whisk to thoroughly blend the ingredients. “I have a custard base here.”
Six ingredients — that’s all it takes to turn out this week’s Most Popular Pin of the Week, a surprisingly simple dessert that’s ideal for not just a family-friendly treat but also your next dinner party. “It’s sort of like a brownie that hasn’t been allowed to cook all the way through,” The Pioneer Woman explains of her deep-chocolate indulgence, which boasts the gooey richness you know and love. Follow Ree’s lead and finish each individual serving with a scoop of fluffy whipped cream or ice cream for added decadence.
For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Baked Fudge
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
The middle of winter may not produce the same bounty of produce as peak summer, but chefs have found great ways to use root vegetables. From simply roasted to vegetable-based cocktails, here are some of their favorite ways to get to the root of the season.
Chef Robert Berry of the soon-to-open Pancito & Lefty in Charleston, S.C., uses root vegetables – beets and carrots – in his cocktails. “This drink was inspired by our trip to Mexico CIty over the summer,” he explains. “Mexico City was vibrant with fresh fruit and vegetable juices. The streets were covered with stands selling refreshing, cooling nonalcoholic vegetable concoctions, so we mixed in a bit of our favorite mezcal and it was a match made in heaven!” If mezcal is too strong, check out this beet Negroni and other healthy cocktails. Read more
Just the idea of a sauce being “special” implies ambiguity and an air of secrecy. After all, when you glance at this item on the menu of your favorite burger joint, there’s no telling what’s in it and what you’d need to make it at home. That is, until now. This morning’s all-new episode of The Kitchen exposed the mystery behind this seemingly elusive condiment and revealed more chef tricks for creating favorite restaurant-inspired dishes in your own kitchen. Read on below for the ins and outs of special sauce, and get the recipe to try it yourself.
Changing your name to “Bacon Double Cheeseburger” might not sound kosher to everyone, but to a U.K. man formerly known as Sam Smith, who legally adopted the moniker in tribute to his favorite food, it apparently sounded like an absolutely delicious idea.
Smith, er … Cheeseburger, who is 33, lives in the London area and works, perhaps appropriately, as a “gas consultant,” applied for an official name change after — you probably won’t be shocked to learn — a night of drinking with his buddies.
It may sound funny, but yeasted dough takes my breath away. It always has. When I see it I want to touch it. I want smell it. About 30 years ago, I was watching a bakery segment on Sesame Street when a glimpse of hundreds of puffy round loaves rising on speed racks touched my heart. Even though I was just a kid, I can remember the moment clearly, along with the feelings of amazement and intrigue that washed over me. At that instant, I heard my calling. I saw that dough and I knew that we were meant to be together.
We’re close to turning the corner from winter to spring, and there’s no better kitchen tool to get you through the last dregs of the cold days and long nights than a Dutch oven. We fell in love with Hillary Davis’ book Le French Oven to keep our kitchens cozy and our winter plates full of stick-to-your-bones dishes.
Davis takes the Dutch oven (or “the French oven,” as she calls it) and helps it reach its full potential as a kitchen workhorse. The book features savory and hearty soup and stew recipes, of course, but also dishes you might not associate with a Dutch oven, including the droolworthy Easy Pizza for Two pictured above. “When we think of Dutch/French ovens, we think of stews or soups. But they are superb at baking. I make bread and pizza in mine on a regular basis,” Davis told us. Read on below to get the recipe for this pizza.
Hear from Davis below as she shares her do’s and don’ts for cooking with a Dutch oven, and find out what she enjoys cooking most in her own Dutch ovens.
What to Watch: Restaurant Favorites on The Kitchen, and Katie Lee and Jeff Mauro Guest-Judge on All-Star Academyby Ricky Smith in Shows, March 4th, 2016
This weekend, it’s all about getting restaurant-quality eats in your own kitchen so you can get excited about what you’re eating. First up on Saturday morning, Bobby Flay is sharing an on-the-go brunch menu to help you eat heartier in the morning without needing extra time. Don’t miss his easy omelet burrito and cheddar-bacon waffle sandwiches on a new episode of Brunch @ Bobby’s. After that, The Kitchen co-hosts are spilling restaurant secrets that will make your food taste better, plus recipes for stuffed-crust pizza and crispy fish tacos.