by Joseph Erdos in Shows, February 9th, 2015
by Maria Russo in Shows, February 8th, 2015
This season on Worst Cooks in America, 14 new helpless home cooks entered the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue and Red teams, they faced new cooking challenges every week, honing their skills until just two finalists (one from each team) remained to face off in one final cook-off. This week, the remaining four recruits were narrowed down to just two, who next week will face battling one another for the chance to walk away with $25,000 in cash, along with bragging rights for his or her mentor.
FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team who haven’t been chosen to compete in the finale, although coming ever so close.
Find out who on the Red Team went home
by Amy Reiter in News, February 8th, 2015
In celebration of Valentine’s Day, tonight’s all-new episode of Cutthroat Kitchen focused on perhaps the ultimate sweet treat — chocolate — and surely no chocolate showcase is complete without molten lava cake. Boasting a tender, moist cake on the outside and a warm, gooey center, this dressed-up dessert is tricky to master, even for the most-experienced chefs under optimal conditions. And inside the Cutthroat arena, the circumstances for preparing this cake turned even trickier when a sabotage forced one chef to mix all of the cake ingredients within the tiny compartments inside a now-empty box of chocolates.
As with all sabotages, the Cutthroat Kitchen culinary team tried its hands at this doozy of a test before Alton Brown sold it at auction, and within just minutes of starting, Food Stylist Codii realized, “The key to this is patience, which I think Cutthroat Kitchen lacks on a daily basis.” Despite her initial struggles, however, Codii managed to incorporate her ingredients as best as possible, and ultimately turned out cakes that, while “not pretty,” featured the signature lava river flowing from within.
by Maria Russo in Community, February 8th, 2015
There’s nothing like the face of a kid eating a Hershey bar, or so the old jingle goes. But imagine that kid’s face checking out a 3D-printed version of his own face eating a Hershey bar. Whoa, meta!
The cast-in-cocoa possibilities are endless, thanks to the CocoJet 3D printer, a 3D chocolate printer introduced by 3D Systems and The Hershey Company last month at CES. Users can choose dark, milk or white chocolate and then watch as it is liquidly streamed into a preprogrammed design or a shape of their own choosing. Bespoke chocolate cards and customized cake toppers may be only the beginning.
by Michelle Buffardi in Recipes, February 8th, 2015
Imagine all of your favorite parts of twice-baked potatoes — the tangy sour cream, salty and crispy bacon, gooey cheese and fresh green onions — then picture them combined with plenty of smashed buttery potatoes and baked until piping hot. That’s this week’s Most Popular Pin of the Week, Ree Drummond’s big-batch casserole that’s as easy to prepare as it is stick-to-your-ribs hearty.
For more tried-and-true recipe ideas, visit Food Network’s Let’s Cook: Best Recipes board on Pinterest.
Get the Recipe: Twice-Baked Potato Casserole (pictured above)
by Lauren Miyashiro in Food Network Magazine, February 7th, 2015
Those cans of tuna on the grocery store shelves — the ones that cost about $2 each? Don’t ignore them. You might want to because you don’t feel like another boring tuna salad sandwich, but don’t do it. Don’t ignore the cans. Think of them as inexpensive tins of protein, meal starters you can turn into dozens of inventive meals, shelf-stable little wonders you can stock up on and use later.
Here’s why you should fill your cart with canned tuna. OK, maybe not fill it, but stock up when it’s on sale and make tuna a permanent line item on your grocery list.
Because You Miss Mom’s Tuna Casserole (above)
Mom made it because it was inexpensive, easy and comforting. Shouldn’t you do the same? Mom might have used canned soup to thicken hers, but this version is made with a from-scratch creamy sauce, making it lighter and more delicious than the one you remember, but just as nostalgic and comforting. It’s also made with whole-wheat fettuccine and two (!) vegetables, broccoli and peas, so you can really feel good about it.
by Maria Russo in Holidays, Recipes, February 7th, 2015
What are your goals for 2015? Eat more vegetables? Exercise more? These are two popular (and honorable) ambitions. And while the January/February issue of Food Network Magazine is filled with delicious good-for-you dishes to help you stay on track, it also includes recipes to work on a different kind of resolution: to eat more chocolate. That’s right — you’ve been challenged to a year of chocolate.
by Melissa d'Arabian in Food Network Chef, February 7th, 2015
Valentine’s Day may be all about hearts, roses and chocolate, but when it comes to indulging in a fancy dinner on Feb. 14, look to a juicy, meaty steak to treat your sweetie. On this morning’s all-new episode of The Kitchen, Katie Lee prepared the ultimate in beefy decadence: filet mignon. She opted for a filet cut of beef to guarantee soft, buttery meat, then she doctored up the dish with sides of golden-brown potatoes and simple asparagus studded with pine nuts. Read on below to find three other ways to serve a simple yet stunning steak supper for your valentine.
For a lighter alternative to the classic steak dinner, try Food Network Magazine’s Steak Pizzaiola (pictured above), ready to eat in only 35 minutes. This healthy recipe boasts seared sirloin steak simmered in a bold tomato sauce with bell peppers and onions, plus a pinch of red pepper flakes to offer welcome spice.
by Maria Russo in Recipes, February 6th, 2015
There are questions that I am asked over and over — by journalists, fans, and TV and radio hosts. One of them: What is my favorite thing to cook? The answer: my Potato-Bacon Torte (which, interestingly, seems to be my fans’ favorite too!). But the reason may surprise you. It actually surprised me, once I took the time to give real thought to the follow-up question, “Why?” — which no one ever seemed to ask, until recently.
The Potato-Bacon Torte (pictured above) is certainly tasty comfort food: rich with cream, slightly smoky from bacon and deliciously encrusted with the unmistakable aroma of buttery crust that flakes under the pressure of teeth sinking in for a bite. The entire house smells like a fluffy, warm croissant when I bake it. A small sliver served with a simple green salad with a tangy Dijon vinaigrette is the perfect winter supper, if you ask me. And the recipe costs pennies per serving to make, so it aligns with the frugal me.
by Marisa McClellan in Recipes, February 6th, 2015
Tomatoes and mozzarella, peanut butter and jelly, strawberries and bananas — some flavors are simply better when enjoyed together, and broccoli and cheddar cheese are no exception. While bright florets of broccoli promise freshness, the gooey, often-melted cheese alongside the vegetables offers welcome richness, and together they shine in soups, potatoes, dips and more. Read on below to get Food Network’s top-five takes on this classic culinary pair, from tried-and-true favorites to next-level creations.
5. Broccoli Cheddar Cornbread — An unlikely ingredient — cottage cheese — guarantees that Pat and Gina Neely’s 5-star cornbread turns out moist every time. The Neelys pour the rich batter of chopped broccoli, blanket the bread with cheddar and bake until it’s golden brown.
4. Broccoli-Cheddar Oven Risotto — While most risottos require careful attention and slow simmering on the stove, Food Network Magazine’s quick-fix recipe is largely hands-off, as the broccoli and wine-laced rice are baked separately. Once they’re combined with cheese, this updated risotto becomes creamy and comforting.
We have a houseguest coming to stay for a couple of nights next week. Whenever we have people come to visit, I try to do a few things before they get here. The first is to make sure the bathroom is relatively clean (we have but one, so it degrades to messiness quite easily). The second is to make sure that our extra bedding is cleaned and aired out. And the third is to make some extra-tasty thing to have on hand to feed them.
Now, cooking for guests is a tricky thing these days, because just about everyone has some dietary exception. This means it’s always best to ask ahead of time, to ensure that you make something they will be able to enjoy. Happily, my impending guest is relatively free of food avoidances or aversions.