Tag: All Posts

Allies and Enemies — Alton’s After-Show

by in Shows, March 9th, 2014

It’s no secret that success on Cutthroat Kitchen often entails strategy; it’s not enough to show up and cook on this evilicious competition, as at its heart the contest is a game that requires careful manipulation in order to win. While catching up with judge Antonia Lofaso on tonight’s all-new installment of Alton’s After-Show, the host explained that in Round 2′s quiche challenge, two of the remaining chefs could have potentially bettered their own outlooks had they joined forces to sabotage and outcook one rival in particular.

“If I’d been playing the game,” Alton said, “and I was Chef Gregory, I would [have] wanted to preserve Chef Bryan, so then I could have killed him in the end.” He mused of Chef Emmanuel, who likely had vast experience in cooking quiche on account of heritage: “Who wants a French guy to be able to fight a quiche battle?” Antonia agreed and suggested later, “They should have all actually ganged up on [Chef Emmanuel].” She added that it was “lights out” once Chef Emmanuel presented a quiche with Gruyere and bacon on account of these naturally rich, flavorful ingredients. ”Everything else could be bad because I put Gruyere and bacon together,” Antonia imagined as Chef Gregory.

Read more

One-on-One with the Chopped Tournament of Stars Round 1 Winner

by in Shows, March 9th, 2014

Greg and BrandiOn tonight’s premiere episode of the new Chopped Tournament of Stars, four sports stars entered the competition to take on the mystery baskets for an opportunity to earn a spot in the finale. A $50,000 donation to charity and the title of Chopped champion are at stake. Each athlete is familiar to the competition of his or her individual sport, but when it comes to the Chopped kitchen, it’s an entirely different ball game. Only one proved to have what it takes to win, showing a true charge of the kitchen. FN Dish has the exclusive interview with the Round 1 winner.

Get the interview with the winner

Red Velvet Bread Pudding — Most Popular Pin of the Week

by in Community, March 9th, 2014

Red Velvet Bread PuddingThis week’s Most Popular Pin of the Week combines two classic desserts: cupcakes and bread pudding. Red velvet cupcakes get extra moist and flavorful when baked into a creamy bread pudding. You can start with cupcakes and frosting made from scratch as instructed in this recipe. Or if you’re strapped for time, use frosted cupcakes from your favorite bakery.

For more comfort food recipe inspiration, visit Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Red Velvet Bread Pudding

A Family Affair in Chefs’ Kitchens

by in Shows, March 8th, 2014

Katie Lee and Sunny AndersonOn this morning’s brand-new episode of The Kitchen, Katie Lee shined a light on a family-favorite recipe, a rich, hearty Beef Stew. Although she’s since modernized the dish and turned it into her own creation, she reminisced on memories of her grandfather making this long-honored, tried-and-true classic. No matter your family’s cooking style or experience in the kitchen, chances are that you, too, can recall cooking a beloved recipe alongside a loved one or close friend.

FN Dish caught up with some of your favorite Food Network chefs, and it turns out that when they’re cooking off the clock, these stars are most fond of creating meals with their families as well. Read on below to hear how The Kitchen co-host Geoffrey Zakarian, plus Scott Conant, Alex Guarnaschelli and more chefs answered one simple question: Who’s your favorite person to cook for? Then cast your vote in the poll to tell FN Dish who you most enjoy being with in the kitchen.

Read more

Supermarket Chic, Water Into Wine and a Food Personality Quiz

by in News, March 8th, 2014

Supermarket Chic, Water Into Wine and MoreAttention, grocery shoppers: The fashion world now thinks you’re cool. Chanel designer Karl Lagerfeld has a history of creating over-the-top settings for his Paris fashion shows — an airplane, an art museum. This year he built a faux supermarket stacked with brightly colored goods labeled with Chanel-inspired names — Coco Chanel Coco Pops, anyone? — which models plopped into Chanel-branded shopping baskets. (We’d like to see those couture catwalkers try this.) “Fashion editors posed with shopping trolleys amid this Warholian fashion extravaganza,” the Guardian reports, adding that a full-on riot broke out when show attendees briefly believed they could take the cleverly labeled goods home. [Guardian]

What food are you? The line at the top of Buzzfeed’s What Food Matches Your Personality quiz — “God, you’re such a burrito” — made us laugh, but only until we diligently answered all the questions and were labeled a burrito ourselves. “Here comes the burritoooooooo! (That’s you.),” the results jeered. “You’re a Renaissance man/woman. You’ve got a little bit of everything. And everybody better watch out because your flour tortilla is homemade.” Not satisfied, we took the quiz again and totally changed our answers. (Whatever, we’re such a burrito.) This time, we were cheese: “You go well with almost anything … and … make a lot of people happy.” Yeah, that’s better. [Buzzfeed]

Read more

Fridge Frittata — The Weekender

by in Recipes, March 7th, 2014

Fridge Frittata - The WeekenderEggs are my comfort food. When I’ve had a rough day, I eat them fried and served over buttered toast cubes. Mornings when I know I’ll need lots of energy, I eat them scrambled with grape tomatoes and avocado. And nights when I can’t imagine cooking anything ambitious, I simmer tomato puree with kale and garlic and poach two eggs per diner in the sauce.

When it comes to eggs for a crowd, I’m very fond of big egg bakes and frittatas. I have a couple favorite versions (spinach, red peppers and goat cheese is one I make a lot), but I’m always on the lookout for new ideas for add-ins and toppings.

Katie Lee’s Fridge Frittata came to my attention recently and I knew immediately that it was a recipe worth trying. She has you saute deli ham, peas and leftover french fries (oven-roasted potatoes or a handful of frozen hash browns would also work) in an oven-safe skillet. You add whisked eggs and then dollop on ricotta cheese and dabs of pesto. It puffs as it bakes and makes a glorious main dish for brunch or supper.

Read more

What to Watch: Family Traditions on The Kitchen and Athletes on Chopped Tournament of Stars

by in Shows, March 7th, 2014

Chopped Sports StarsThis weekend, watch all-new episodes of The Pioneer Woman, Heartland Table and Sandwich King. Ree makes international meals in minutes. Amy cooks recipes on her wood-burning stove. And Jeff makes sky-high sandwiches.

On The Kitchen, the co-hosts reinvent their family-favorite recipes and offer viewers great ideas for how to do the same. On a new episode of Food Court Wars, two sisters and two best friends face off for food court space. Then it’s the premiere of the Chopped Tournament of Stars, where four athletes enter the Chopped kitchen to compete for a spot in the finale and the prize for charity. And on Cutthroat Kitchen, the sabotaging continues as one chef must cook with a clothes steamer and iron.

Read more

5 Steps to a Family-Friendly St. Patrick’s Day

by in Family, Holidays, March 6th, 2014

5 Steps to a Family-Friendly St. Patrick's DayDespite my last name (which is Armenian thanks to a distant relative somewhere in my French husband’s family), I’m actually an Irish gal (my maiden name is Donovan). So I’ve celebrated St. Patrick’s Day with the gusto of an Irish lassie my whole life.

St. Patrick’s Day is a religious holiday, and the shamrock was originally a symbol for the Holy Trinity. According to tradition, the rules of Lent were lifted on St. Patrick’s Day, which meant Catholics could eat and drink relatively freely for one day in the midst of Lenten fasting. And somehow that morphed into rowdy visits to Irish pubs, drinking green beer and singing “Seven Drunken Nights” (who could see that coming?). So St. Patrick’s has become a cultural celebration, and for our family, St. Patrick’s Day is a day of wearing green, playing fun leprechaun tricks for the kids, and eating green foods and traditional Irish fare. Want to join us? Here is our five-step approach to celebrating St. Patty’s Day in style:

1. We wear green. I almost didn’t even write this one. Because duh. (Plus, I have green eyes, so this really only makes sense.)

Read more

Computer-Driven Food Truck Eats, Ice Cream Stilettos and a Restaurant-Smashing Wave

by in News, March 6th, 2014

Computer-Driven Food Truck Eats and MoreChef Watson is on wheels. In New York City, you can find food trucks that purvey pretty much anything you can think of: Crepes? Curried goat? Schnitzel? Edamame? Ecuadoran fish soup? Check, check, check, check and check. But now, roaming the country (last week in Las Vegas; this weekend in Austin for SXSW Interactive), there’s a food truck that sells exotic delicacies that neither you nor anyone else would probably ever imagine. That’s because the dishes its chefs are whipping up have been conceived by a supercomputer (remember Watson, who triumphed on Jeopardy! a few years back?), to bring together ingredients in unusual combinations too complex for mere humans to come up with. The IBM researchers who’ve teamed with New York’s Institute of Culinary Education to make the truck happen call the process Computational Creativity (or Cognitive Cooking). Diners sampling dishes like Baltic apple pie — which includes pork loin, apples and garlic chips — apparently call it mind-bendingly delish. [NPR's The Salt]

What’s in a name? Ever wonder how cobb salad, oysters Rockefeller and bananas Foster got their names? The Milwaukee Journal Sentinel fills you in on the origins of these and other food monikers. But just so you know: Chef Bob Cobb’s surname was bestowed on the salad he made from leftovers at Hollywood’s Brown Derby Restaurant in the 1920s. Oysters Rockefeller’s buttery sauce, when it was created in 1899, was thought to evoke the richness of ultra-wealthy oil baron John D. Rockefeller. And the famous banana dish, which made its debut in New Orleans in the 1950s, was named in honor of a humble restaurant patron. [Milwaukee Journal Sentinel]

Read more

Homemade Pizza Comfort by the Slice — Comfort Food Feast

by in Recipes, March 6th, 2014

Comforting Homemade Pizza RecipesWhen it comes to comfort food, big bowls of mac and cheese, beef stew and lasagna are bound to come to mind. Now that it’s March, your idea of comfort could use a little update. This week, we’re thinking pizza — and not as a delivery backup plan. Whether you use store-bought dough or make your own, slice into cheesy homemade pizzas baked in your very own oven.

Before we completely ditch tried-and-true comfort food favorites, check out two mash-ups with a fun pizza spin. Instead of piling it all on crust, Creamy Pizza Macaroni and Cheese loads marinara sauce and heaps of cheese over classic elbow macaroni. You may call it a pizza “pie,” but Giada’s Pizza Pot Pies takes it to a whole new level, combining marinara, chicken and mozzarella under a pizza dough crust.

Start the day with Ree’s Breakfast Pizza. A wake-up call of freshly cracked eggs, hash browns and crispy bacon are even better with a golden pizza crust.

Read more