by Virginia Willis in Recipes, October 3rd, 2014
by Caitlyn Callegari in Shows, October 3rd, 2014
Somewhere along the way when women were being “liberated” from the kitchen, processed and convenience foods became dinner du jour. One-pot casseroles became a go-to for many busy moms and families. One of my favorites growing up was Broccoli, Chicken and Rice Casserole. What’s not to love? It’s filling chicken and rice with creamy gravy, topped with cheese. It’s real down-home comfort.
Most often this indulgent casserole is made with frozen broccoli and a couple of familiar red-and-white cans of cream of mushroom soup. This version is made with fresh, wholesome ingredients. It takes just a smidgen more time, but the results are absolutely extraordinary. I’m pretty adamant that down-home comfort can be made without bags and boxes. The truth of the matter is that all too often those shortcuts aren’t really timesavers and they are packed with salt and food additives. I personally really like recipes with ingredients that you can pronounce and don’t need a degree in chemistry to decipher. That gives me a very deep, satisfying feeling of comfort.
by Jackie Alpers in How-to, October 2nd, 2014
October is bursting onto the scene, which means familiar fall festivities aren’t far behind, including Halloween and cold-weather comforts. Food Network has been creatively cooking up programming to match, with one part tricky competition and one part tempting treats. Celebrate the start of the new month appropriately with a thrilling Halloween-episode run of Guy’s Grocery Games, Halloween Wars and Cutthroat Kitchen. You’re in for a night of suspense, as not every chef will make it out of the competitions alive.
It’s not all ghoulish programming, though. You can catch Trisha’s Southern Kitchen, The Kitchen and Farmhouse Rules for a more reserved round of weekend entertainment. Trisha’s throwing a tea party, The Kitchen is serving up yummy comfort-food delights and Farmhouse Rules is going au naturel, using homegrown ingredients.
Trisha’s Southern Kitchen: All Things Miniature
Join Trisha and her friend Glenda for a tea party. In keeping with the theme, Trisha makes a meal of miniature dishes, including: Creamy Asparagus Soup, Mini Egg Salad Sandwiches, Mini Stuffed Peppers and Mini Monkey Bread Muffins.
by Allison Milam in In Season, October 2nd, 2014
Decorating a cake can be super-easy and stress-free, so celebrate life’s special occasions, no matter how small, with a festive decorated cake. No need for piping bags and sugar flowers: All of these ideas can be done in minutes using supermarket staples, and they’re as much fun to make as they are to eat. Use them as a jumping-off point to pique your imagination and to discover easy cake decorating ideas from your own supermarket aisles. Read more
by Maria Russo in Shows, October 2nd, 2014
Before you relegate your next head of cauliflower to side dish status once again, reconsider this in-season veggie for its unconventionally substantial uses. From standing proudly as a main dish to acting as your next party-friendly appetizer, cauliflower is capable of some serious dish power. Let us list the ways:
- Buffalo Cauliflower with Blue Cheese Sauce: Even if you’re accustomed to nibbling chicken wings off the bone, think of cauliflower florets as yet another way to get your weekly intake of spicy Buffalo sauce. Dip this healthier game-time alternative into homemade blue cheese sauce for the full package.
by Maria Russo in Drinks, Recipes, October 1st, 2014
Considering the scary-good surprises that befall chefs when they’re least expecting them, and the ghostly sabotages auctioned off by host Alton Brown, no competition does evil quite like Cutthroat Kitchen. And this weekend, for the first time ever, the Cutthroat arena will be transformed into an extra-spooky kitchen as the set gets dressed up for the show’s first Halloween-themed episode. Of course, no Fright Night contest is complete without costumes, and that’s where Alton comes in.
In the sneak-peek photo above from Sunday’s all-new Halloween episode, the host has gotten into the spirit of the day by donning his best vampire cape and a look of impending terror. What do you think Alton has in store for the unsuspecting chefs? Will he be handing out more tricks than treats this year?
Before you tune in on Sunday at 10|9c to see what mysterious mind games arise on the special Halloween episode, we’re challenging you, Cutthroat Kitchen fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
by Caitlyn Callegari in Recipes, Shows, October 1st, 2014
Whether you pick up a gallon at the orchard to accompany warm doughnuts or you simply buy a bottle while shopping at the grocery store, you’ll likely find yourself with apple cider on your hands this season. And when that happens, it’s time to mix up a cocktail. When thinking about mix-ins, stick with flavors that will complement the sweet, crisp taste of cider — warm cinnamon, simple fruit juices and sparkling wine are good places to start. Read on below for more ideas, and find Food Network’s top-four apple cider cocktails from Giada De Laurentiis, Alex Guarnaschelli and more chefs.
4. Sparkling Apple Cider Punch — The beauty of Nancy Fuller’s crimson-colored cocktail is that once you prepare one batch of this sparkling cider-cranberry punch, guests can help themselves to it, so you don’t have to prepare cocktails all night long.
3. Spiked Apple Cider Cocktails — For a fresh finish, garnish this rum-laced cocktail with a skewer of apple chunks.
by Amy Reiter in News, October 1st, 2014
Tater Tots have long been a side dish darling, with the versatility to accompany nearly any meal, from breakfast to dinner. But in this week’s Chopped Dinner Challenge for Chicken and Tater Tot Casserole, those craved-after Tater Tots serve as the basket ingredient, and that means they’re being upgraded to the main dish. As the Food Network Kitchen chefs point out, this meal is a perfect, crunchy substitution for a typical pot-pie dish.
by Joseph Erdos in Shows, October 1st, 2014
Do you crave healthy stuff like yogurt and fresh fruit in the morning and then, as the day wears on, hanker for greasy, fatty, sugary foods like french fries and cookies at midnight? It might help your mood (if not your calorie count) to know that you are not alone.
Data collected by the consumer technology and wearable device company Jawbone indicates that most people start the day focused on eating dairy, fruit and grains. Then, as the hours creep by, our desire for those foods declines, and our interest in foods rich in oils, fats and sugars rises. Those less-healthy cravings hit a bump at about 4pm (“Snack Time!” Jawbone’s number crunchers note) and rise precipitously after 8pm, peaking between about midnight and 4am before declining in time for breakfast the next day.
by Joseph Erdos in Shows, October 1st, 2014
Winning Season 2 of Rachael vs. Guy: Kids Cook-Off for Gibson was pretty amazing, to say the least. This talented 12-year-old blew the competition away with his final presentation and a dish that won him high praise from the judges, including Curtis Stone, one of Gibson’s culinary idols. FN Dish chatted with Gibson at Alstede Farms, the setting for one of his three videos (you can read that interview here). There we talked about all that led to his winning his own Web series and what it was like competing.
But there was so much to talk about that it was impossible to cut the subject off at just his time on RvG: Kids and The Jersey Shore Kid. We wanted to find out more about how this young chef got into cooking in the first place, where his inspiration came from as a kid who began dabbling in recipes at age 7, and what keeps him still in the kitchen to this day — not to mention his dreams for the future as a chef.
Here’s Part 2 of our Interview with Gibson
When it comes to the holidays, baking has become an integral part of the tradition of celebration. But in Food Network’s new series, it’s turning into downright competition.
In Holiday Baking Championship, premiering Sunday, Nov. 9 at 9|8c, eight home bakers will get the chance to show off their sweet skills and holiday traditions as they compete for the grand prize of $50,000 and the title of Holiday Baking Champion. Whether they’re baking cookies, pies, fruitcakes or gingerbread houses, these bakers represent the best of the best when it comes to creating holiday sweets that can stand up to this festive competition, hosted by Bobby Deen, and the serious judging from a panel of experts: Duff Goldman, Nancy Fuller and Lorraine Pascale.
Each week’s challenges will narrow down the field of bakers until just one remains to claim the championship title. Holiday baking just got a lot more competitive.