by Maria Russo in Recipes, Shows, June 6th, 2015
by Maria Russo in Recipes, Shows, May 30th, 2015
When it comes to dressing up an ordinary sandwich, opting for pita bread instead of the sliced stuff is a welcome change of pace. But beyond stuffing the pita with deli meats and cheeses, the options for putting this bread to work may seem somewhat limited. That’s where The Kitchen comes in. On this morning’s all-new episode, the co-hosts took to this everyday pantry staple to show how simple it is to let it shine in three different dishes — one of them a sweet treat. From family-friendly pizzas to a 15-minute dessert, get the chefs’ best-ever ideas, each ready to eat in 30 minutes or less.
When the pizza craving strikes — and it always does, of course — but you don’t have time to roll out the dough, skip delivery and opt for Jeff Mauro’s Crispy Personal Pita Pizzas (pictured above) instead. He tops the pita rounds with melty cheese, then fresh tomatoes and garlic salt to create a traditional pie layered with flavor. Perhaps best of all, it takes just minutes to cook these pizzas in the oven.
by Maria Russo in Polls, Shows, May 23rd, 2015
Much like frozen pizza dough and canned chicken broth, bottled barbecue sauce is a welcome timesaver on those days when you’re looking for all the help you can get in the kitchen. The flavors and textures of the everyday store-bought BBQ sauce differ from brand to brand, and while you likely have a favorite or two, you may want to dress up the original in order to make it exactly what you’re looking for. That’s where The Kitchen comes in. On this morning’s all-new episode, the cast shared three ways to put your signature spin on whatever sauce you happen to have on hand. From adding an extra hint of sweetness to spicing it up with heat, click here to learn the cast’s top tips for creating your ideal barbecue flavor.
by Maria Russo in Recipes, May 16th, 2015
Just in time for Monday’s Memorial Day holiday, the cast of The Kitchen came together to throw the ultimate backyard barbecue on this morning’s all-new episode. Complete with a boozy Long Island iced tea, the co-hosts’ menu boasted classic and creative picks alike, but at the forefront of their cookout were their recipes for two meaty favorites: a juicy burger and saucy ribs. While both are traditional barbecue selects, Katie Lee’s burger and Jeff Mauro’s spare ribs featured next-level elements — a buttermilk-herb dressing for the burgers and a Chinese-inspired glaze for the ribs — that transformed the meats into impressive presentations with satisfying results.
FN Dish wants to know, as you consider your ultimate cookbook plate, both at your Memorial Day gathering and at summer soirees all season long, which of these tried-and-true selects is your favorite? Are you a fan of the beefy goodness that only a cheese-covered patty, piled high with toppings galore, can offer, or do you prefer the tender succulence of hearty ribs? Cast your vote in the poll below to share your preference.
by Maria Russo in Shows, May 9th, 2015
On its own butter is, of course, a most decadent ingredient, full of rich, creamy and (sometimes) salty flavors. But beyond its indulgence, butter is also endlessly versatile, which means that it can be used as a finishing condiment as well as a fat with which to cook, and it pairs well with both sweet and savory tastes. On this morning’s all-new episode of The Kitchen, the co-hosts showed how simple it is to start with your everyday sticks of butter — both salted and unsalted — and turn them into compound butter, which is simply a fancy name for flavored butter.
The key to making compound butters is starting with room-temperature butter; this will ensure that when you add the extra ingredients, like nuts, fruit jams or herbs, the butter will quickly absorb them and become one unified product. Once those additions are fully incorporated, it’s best to roll up the butter into logs and refrigerate it, so you can easily spread or saute with as you would ordinary butter.
by Maria Russo in Recipes, May 2nd, 2015
This morning’s brand-new episode of The Kitchen was all about moms. From brunch-ready recipes like baked eggs to pretty, edible gift ideas, the Mother’s Day celebrations were in full effect, especially when it came time to make a treat Mom’s likely known for: the chocolate chip cookie. Katie Lee’s go-to cookie (pictured above) featured brown sugar, which promises a chewy bite. As the cast explained in their go-to guide to chocolate chippers, if you were to leave out the brown sugar, the end result would be a bit crispier.
FN Dish wants to know what the ultimate chocolate chip cookie looks — and tastes — like to you. Do you prefer it a dark-golden color with a crispy, crunchy texture, or do you prefer the cookie with a soft, chewy center? Let us know by voting in the poll below.
by Maria Russo in Food Network Chef, April 25th, 2015
While you may be familiar with adding a punch of heat to traditional savory favorites like tacos — both hard-shelled and soft-shelled — as well as chicken, on this morning’s all-new episode of The Kitchen the co-hosts shared three new ways to feel the sweet burn in sweet treats. To key to ensuring that spicy ingredients don’t overpower a dessert is to balance those flavors with naturally sweet ones, which Sunny Anderson, Geoffrey Zakarian and Katie Lee demonstrate in their must-try recipes. Read on below to see how they do it.
It takes only three ingredients to make Sunny’s Paprika Ganache, boasting the smoky heat of Hungarian paprika. After just a few minutes of resting together, the warm cream will melt the spice-spiked semisweet chocolate and the mixture will be ready to stir until smooth.
by Maria Russo in Recipes, April 18th, 2015
As Food Network’s official Sandwich King, Jeff Mauro is no stranger to between-bread creations, and on this morning’s all-new episode of The Kitchen, he joined Geoffrey Zakarian for a Flavor Bombs segment focusing on one sandwich in particular: the grilled cheese. For GZ, the next-level taste came in the form of rich, hearty brioche bread, which promised to give heft to his over-the-top grilled cheese, while Jeff added a bold punch of spice to his jalapeno-spiked recipe.
FN Dish caught up with Jeff on the set of The Kitchen to get his take on what it takes to build not just an everyday grilled cheese but his ultimate, best-ever grilled cheese. From the necessary thickness of the slice of bread to sliced-versus-shredded cheese thoughts, read on below to hear from Jeff and find out what he considers to be “the four best bites” of the sandwich.
“White bread — country white, because it’s usually a little sweeter. It’s got a little more density to it,” Jeff says. “Thick slices, but you don’t want to get too thick. You want to get not, like, your standard bagged sandwich bread, but something a little heartier. But not Texas toast. It’s got to be thin enough to let that heat rise to the interior to goo out the cheese. But it can’t be too thin, where you’re going to take it off [the heat] and it’s going to be floppy. I hate floppy grilled cheese. [Also,] butter on my grilled cheese. Yes.”
by Maria Russo in Polls, Shows, April 11th, 2015
A classic cornbread recipe is a must-have in any kitchen, but once you’ve mastered the basics, it’s time to dress up the usual fare and set your sights on next-level interpretations. On this morning’s all-new episode of The Kitchen, Sunny Anderson and Jeff Mauro introduced two fresh spins on this tried-and-true favorite, both savory and satisfying dishes that go beyond the ordinary comfort food.
Part casserole and part bread, Sunny’s Tex-Mex Spoonbread boasts layer upon layer of flavor: first buttery browned chorizo, then a loose grits-style cornmeal mixture made light and fluffy thanks to a few whipped eggs. To make sure there’s plenty of texture in her spoonbread, Sunny adds a handful of corn kernels to the cornmeal batter, plus a duo of gooey cheeses for over-the-top richness. After baking in the oven, this big-batch dish turns out golden brown along the edges and fully set in the middle.
by Maria Russo in Recipes, April 4th, 2015
Much like spices, herbs are easy ways to add bold punches of flavor to dishes without much effort. While dried herbs can handle the long cooking times of slow-simmering sauces, like marinara or cacciatore, fresh herbs are delicate, so it’s often best to hold those until just before serving; otherwise they may darken in color. On this morning’s brand-new episode of The Kitchen, the cast took advantage of the warmer springtime weather to shed a light on what it takes to grow fresh herbs at home in a simple-to-maintain kitchen garden. When it comes to fragrant picks like parsley and cilantro, Jeff Mauro puts those beauties to work in a chimichurri, which he uses to dress up a classic hanger steak.
FN Dish wants to know — whether you prefer fresh herbs grown at home or just pick up jars of the dried stuff from the supermarket — which variety of herb is your all-time favorite. Do you prefer the citrus-based scent of thyme or the woodsy smell of rosemary? Are you a fan of the floral flavors of fresh lavender, or is basil your best bet? Cast your vote in the poll below.
As you help the kids with their homework, unload grocery bags and (attempt to) catch up with your spouse on the details of the day, it seems like there’s hardly any time to prepare just one component of a dish, let alone all of the elements needed for a complete meal. That’s where Sunny Anderson’s “one-pan plan” comes in. On this morning’s all-new episode of The Kitchen, she introduced a fuss-free recipe that allows you to make all of the key parts of dinner — a protein, a starch and vegetables — in a single pan, which surely saves time and stress in the kitchen.
The secret to Sunny’s strategy is working in batches. For her Easy Braised Tomato Chicken and Spinach with Fettuccine (pictured above), she starts by browning chicken thighs so they turn out moist and juicy, then she builds flavor in the sauce with charred cherry tomatoes, salty olives and a pinch of red pepper flakes. Sunny skips dirtying a separate pan by cooking the fresh fettuccine, which naturally cooks more quickly than dried noodles, with the spinach right in the liquid of the sauce — guaranteeing this dinner can be on the table in only one hour. For an extra punch of flavor, she serves the dish with a squeeze of lemon for welcome freshness.