Tag: All Posts

No-Lettuce Salads That Keep You Full

by in Recipes, September 29th, 2016

Are you, or someone you love, experiencing SFS — Salad Fatigue Syndrome? Getting your daily recommended intake of veggies doesn’t have to mean eating pithy lettuce salads that leave you feeling hungry. Cure your own SFS with the simple Rx for one of these delicious and satisfying vegetable salads that don’t have a single leaf of lettuce in sight.

You might think there’s no need to improve on a classic caprese — until your first forkful of Plum Caprese Salad (pictured above). Juicy plums pair beautifully with creamy Burrata cheese; mint, basil, champagne vinegar and white balsamic vinegar let the colors of the produce shine.

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The “Seance Board” Speaks — Alton’s Tournament of Terror After-Show

by in Shows, September 28th, 2016

No matter the day or time, the Cutthroat Kitchen arena is often brimming with eviliciousness. But in tonight’s premiere heat of the Tournament of Terror, Alton Brown-turned-Hannibal Lecter upped the diabolical factor immeasurably and brought in spooky spirits to control a sabotage. After two rounds of downright scary-good challenges, the host introduced the “CTK Seance Board,” which let the spirits, not the doomed chef, select ingredients for a blood orange dessert in Round 3.

Chef Richard Blais, the judge of the day who donned a “Clarice Darling” getup like a champion, tried his hand at the board on the After-Show — and let’s just say that he was all too eager to partake in the experience. “The spirits are with me!” he proclaimed, with his eyes closed and head thrown back as the spirits (or rather the spirits of the Bob hidden in the table) took control. “What do the spirits want you to have?” Alton questioned, as Richard’s hand was dragged across the board on a figure before it ultimately landed on blood oranges. The judge took his fruit in stride, but little did he know the horrors that awaited him: first a clown sidekick, then a menacing shower prep station that required careful manipulation.

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Exclusive Interview with the Next Celebrity Worst Cook to Be Eliminated

by in Shows, September 28th, 2016

Red TeamWith every week of Worst Cooks in America, Boot Camp gets more difficult — and sometimes a bit more cringe-worthy. This week’s challenges forced the teams to make sausages from scratch. And sausage isn’t the easiest thing to watch being made, especially if you’ve got a dirty mind like the remaining seven celebrity recruits, most of whom are comedians. At the end of the challenge, it all came down to who made the best links. Having the most trouble among all the recruits, John and Tommy turned out the worst sausages, and they were chosen for the elimination round — where they had to fill sausages again! The one who passed with the best quantity and quality would advance to next week; the other would go home.

Spoiler alert: Read on for an interview with the eliminated celebrity.

8 Recipes That Deserve a Spot on Your Fall Food Bucket List

by in In Season, Recipes, September 28th, 2016

To truly get the most out of every season, you need to start with a plan. So when you’re putting pumpkin picking, hay rides and sweater shopping on your fall to-do list, don’t forget to pencil in some kitchen time too. These recipes will instantly get you in the autumn spirit.

Healthy Pumpkin Oatmeal Bake (above)

You simply can’t get in a season’s worth of pumpkin eating unless you start first thing in the morning. This satisfying recipe is nutritious and can serve a crowd.

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How the School Lunch Program Came to Be

by in News, September 28th, 2016

How the School Lunch Program Came to BeHave you ever stopped to consider — really consider — the school lunch? Stop making that face; it’s not that bad. And anyway, I mean the history of it.

Writing in Time, food historian Emelyn Rude looks back at how America’s school lunch program came to be and how it has developed into the robust program it is today.

School lunches have had their ups and downs. Here’s a rough timeline, culled from Rude’s eye-opening piece:

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Chopped Junior-Inspired Lunchboxes: Quick Granola Bars

by in Recipes, Shows, September 28th, 2016

granola barsBy Angela Carlos

This week the Chopped Junior contestants proved that sometimes the best culinary experiences come together at the last minute. From two foods — the minute steaks that transported former major league ballplayer Jason Varitek back to childhood, and the just-a-minute-overcooked sauce from young chef Tavia that Chef Kristen Kish simply loved (a happy accident!) — we learned how important a minute can be in creating the perfect dish.

Much like this competition, real life gives you negative minutes to pull lunch together before you dash out the door in the morning. In the final round, Tavia’s and Lillie’s desserts did more than impress us — their dishes inspired this week’s lunchbox idea. Lillie’s use of pistachios with the mystery basket cherries and crumbly shortbread led us right to the best grab-and-go item of all: granola bars.

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3 of a Kind: Creative Croissants

by in Restaurants, September 28th, 2016

Birthday Croissant from Union Fare
By Patty Lee

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Croissant mash-ups soared into the spotlight in 2013, thanks in large part to Pastry Chef Dominique Ansel’s now-famous Cronut. This croissant-doughnut hybrid became such a dessert sensation that it stoked demand for similar creations across the country and beyond. Several years later, the croissant is back in the limelight, but this time chefs are having fun with the humble French pastry in its more classic form. Instead of marrying the buttery, flaky breakfast item to another pastry, the pros are tweaking croissants with cheese, sprinkles and other creative add-ins.

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Q&A with Halloween Baking Championship Judge Damiano Carrara

by in Shows, September 27th, 2016

Damiano CarraraOn the new season of Halloween Baking Championship, expect to be blown away by the extremely creepy creations the bakers make, but even more than that, be ready for probably the scariest panel of judges you will ever see — and a host who’s not afraid to deliver some deadly news to eliminated bakers. Judges Carla Hall, Damiano Carrara and Sandra Lee will be dishing out critiques, while Jeff Dunham will be sending home the bakers who don’t meet the spooktacular criteria of the $25,000 competition show. Before you tune in for the premiere on Monday, Oct. 3 at 9|8c, hear from Damiano.

Damiano is a very successful baker of Italian specialties, and he’s also familiar with competitions. He competed in Spring Baking Championship, Season 1 and Food Network Star, Season 12. FN Dish recently caught up with him to chat about the holiday and the championship.

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5 Meaty Mains You Can Make in Your Slow Cooker

by in Recipes, September 27th, 2016

Preparing an impressive meal after a long day at work or school is a big ask. Bring a slow cooker into the equation, however, and your weeknight dinner routine will be truly transformed. We recommend setting aside some time on the weekends to prepare a meal that you can pack for lunches or reheat for dinners throughout the upcoming week. Spicy chili, chunky stew, meaty pot roast — the options are so varied and satisfying. Here are five of our favorite meaty mains to cook low and slow.

Slow-Cooker Pot Roast
You’ll never run the risk of serving a tough or dried-out pot roast when you use this easy, slow-cooked method. Sear it first to create a savory brown crust, then transfer your beef chuck to the slow cooker and allow it to simmer in a simple tomato, Worcestershire and red wine broth. After 8 hours, the meat will be fall-apart tender.

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Master Saboteur Alton Brown Previews the Cutthroat Kitchen: Tournament of Terror

by in Shows, September 27th, 2016

Cutthroat Kitchen: Tournament of TerrorFresh off a whirlwind (and wild) summer at Camp Cutthroat, Alton Brown is heading back to the evilicious arena tomorrow night, but what awaits isn’t his usual lot of diabolical escapades. Instead, he’s set to kick off a five-part Tournament of Terror (Wednesdays at 11|10c), complete with all manner of ghastly, horrific and simply scary-good sabotages, just in time for the upcoming Halloween holiday. The 16 chefs that will face off in four preliminary heats and one over-the-top finale know to anticipate competitive rivals, trying challenges and judges’ commentary. But nothing can prepare them for the fear that Alton will instill.

We caught up with Alton about the new tournament in an exclusive interview, and he previewed the kinds of next-level Halloween shenanigans on deck for the Tournament of Terror. “Cuddles the Clown,” is one particularly incredible costume he’ll debut, he noted. Read on below to hear more from Alton and find out his take on homemade Halloween candy.

You’ve done Halloween-themed Cutthroat Kitchen episodes before but never a full tournament like this. What can fans except to see?
Alton Brown: We’ve built five shows that are essentially a bunch of love letters to Halloween. We’ve taken every scary movie trope and tactic and twisted them into sabotages. Oh, and they can also expect a lot of costumes.

We’ve seen a sneak peek of some of the costumes you wear in Tournament of Terror, and they’re pretty extravagant (and amazing). Do you have a favorite?
AB: Three words: Cuddles the Clown.

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