Lina looks pretty proud of her plate, but the missing sauce was her downfall, says Chef Anne.
Anne on Lina: Lina never finished. She never got all the food on her plate. She butchered her chicken upside down—a couple of people started trying to take the breast off by going through the backbone. Erika did it too, but Lina didn’t finish and that’s why she had to go home. There was no choice. I think Lina was just smiley and happy and cheery, she was like “I just got back from my honeymoon.” She was super sweet—I don’t think she realized how intense it actually was. Everybody when we showed up was so excited. It wasn’t until the first set of people got sent home that people realized how serious this is and actually how hard it is. Everybody kicked into gear after that.
Eric just didn't want to be there, says Chef Robert. Plus, his chicken with maraschino cherries scared the judges.
Robert on Eric: Eric, he didn’t really want to be there. He was trying to save his bar business, but the attitude wasn’t there. When he was doing things, it was haphazard. He didn’t care about it. He didn’t want to do it period. He was touching the chicken, then didn’t wash his hands. He was like, “What do I care?” He’d already checked out before he checked in.
Who do you think should have been the first Worst Cooks recruit sent packing?
Rachel Coleman was stunned at the announcement that she'd won the first season of Worst Cooks in America.
Rachel Coleman, a former website editor from Brooklyn, was crowned “Best of the Worst” on Season One of Worst Cooks in America. Before the new season kicks off this Sunday night at 9pm/8c, we asked Rachel to take a look back on her win and share how she’s doing in the kitchen a year later. Plus, this boot camp survivor lends some advice to the Worst Cooks of Season Two.
Listen up, new recruits! Here are a few bits of inspiration from Rachel:
“I now cook at home all the time! At this point it’s hard for me to even remember what I DID eat before, since now I cook at least 5 nights a week. I even cooked dinner for my roommate and 10 of her friends for her 30th birthday party; my roommates love having me around.”
“The best advice Chef Anne gave me was to READ THE ENTIRE RECIPE before cooking. I honestly think that (and being disorganized) was my biggest mistake pre-show, I wouldn’t know where I was going so I’d get lost on the way there. Now I make sure I understand the entire recipe before starting.”
“Just focus on every step and don’t get overwhelmed. It’s easy to think ‘This is impossible!’ and get flustered and mess up, but to succeed they need to just keep moving forward and working with purpose.”
Read the rest of the interview here. Rachel’s victory also made her red team leader Chef Anne Burrell a winner…can Chef Anne do it again on Season Two? Don’t miss the premiere of Worst Cooks in America this Sunday night at 9pm/8c.
Anne Burrell's biscotti are perfect for dipping in coffee or cocoa.
It’s time for 12 Days of Cookies, FoodNetwork.com’s annual cookie swap. Each day visit us here on the Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give – or keep – from favorite Food Network chefs. Then visit Cooking Channel’s blog for great takes on holiday baking from Cooking Channel chefs and Food People alike – cookies by the dozen to celebrate all season.
The secret that restaurant chefs don’t always share is that simple can be sublime. Anne’s gift to you: biscotti that are, well, simply sublime. These bold Dried Cherry and Almond Biscotti pack a crazy amount of flavor into what might otherwise be a quiet, ordinary cookie. Tart, chewy dried cherries are set off by lemon zest for extra zing and blanched almonds for nutty sweetness. Chef Burrell suggests dipping them in chocolate for those extra special occasions, but even without it they signal the party has begun.
Burgers, beaches, bubbly, BBQ, Bobby Flay—what more could you want in a weekend? All of the Food Network stars came out for the 2010 South Beach Wine & Food Festival, and we caught some of them on camera during the whirlwind of parties, seminars and grand tastings.
Check out our favorite video highlights from the festivities as recorded by FN ClipChick.
Food-wise, this is absolutely the best time of year. If a day goes by in July or August, and I realize I haven’t eaten sweet corn and/or tomatoes, I think of it as an opportunity lost. These foods drive me crazy! I love them, I crave them, and they’re only in season for the blink of an eye.
Yes, I know, grocery store magic makes corn and tomatoes available all year, but they only taste like they’re supposed to taste when you eat them straight from the farmers’ market. As a former farm stand worker, here are a few insider market tips:
Above is my second installment of Follow My Fork. If you did not catch the first vlog, check it out here.
Today, my nose and fork led me to the set of spirited, bright-haired Anne Burrell‘s Secrets of a Restaurant Chef. There, I tracked down intern Ian, resident expert on everything edible – like Kabocha (a Japanese squash). He let me nibble on some Squash Bread Pudding (who knew squash could be so worldly!). Also, I got to try some delicious skate, a fish- a not so nice name but a tasty treat. You’ll be able to see this fare when it airs on Anne’s show this fall.
If you find yourself with a wide stretch of free time on a cold Sunday afternoon, I can recommend no better activity than spending the day playing around in the kitchen. Winter cooking is a breed of its own, and dishes that are braised, slow-cooked, and roasted are just what the doctor ordered on frigid days. So when I found myself in this situation last weekend, I decided that I’d finally test out Anne Burrell’s Pasta Bolognese recipe that was featured in the premiere episode of Secrets of a Restaurant Chef. The recipe has been in my binder ever since I saw that episode, but because it lists its total cooking time at 4 ½ hours, it’s not exactly a weeknight dinner, so I was waiting for the right opportunity to tackle it.
This week we have Chef Anne Burrell in Studio A whipping up some of the most delectable dishes. I have to mention that last night after shooting the commercial/restaurant kitchen scene (you’ll recognize this from the opening of the show) we were presented with some of her chocolate mousse! It was out of this world – so rich, not too fluffy, and topped with perfect choco-covered espresso beans. The perfect treat to the end of a long (but very successful) day.
I followed this up with a cup of tea and conversation, courtesy Ms Wendy Waxman – a delicious orange & apricot herbal tea. Very relaxing.
And to think that was the end, ha! I went into our FN kitchen to chat with my friend Ricky (by the way, he makes an incredible Jamaican jerk sauce) and noticed a huge pot of chicken cacciatorre (my fathers favorite Italian meal). I inquired what we were going to do with all of these leftovers – Ricky handed me a plastic container and said “go for it”!! Needless to say, I called my father bragging – he has the recipe now and is very excited to try it out this weekend.
Today, Chef Anne is putting together some sandwiches and soups. In my opinion, the most comforting food on a chilly, rainy, New York day. I simply can’t wait to taste!