by Maria Russo in Recipes, Shows, July 4th, 2015
by Maria Russo in Recipes, Shows, June 20th, 2015
The key to enjoyable summer entertaining is to keep the party simple, from the ingredients you shop for to the dishes and drinks you serve. On this morning’s all-new episode of The Kitchen, the cast came together to create the ultimate, one-stop guide for seasonal bashes, featuring recipes for crowd-pleasing dips, a bold chicken dinner and, because “it’s five o’clock somewhere,” of course, a fruity cocktail from Geoffrey Zakarian.
Since most summer soirees take place outside, perhaps around the pool or picnic table, keep the appetizer spread easily accessible with a trio of dips. Jeff Mauro’s Strawberry and Mango Guacamole comes together with just a handful of ingredients, letting the fresh fruit complement the spicy jalapeno add-in. For a classic mayonnaise-based option, stick with Geoffrey’s 20-minute Bacon and Egg Dip, a play on classic deviled eggs. In her Roasted Garlic and Frozen Veggie Dip, Sunny Anderson adds the warm flavor of roasted garlic to a cream cheese-laced mixture of processed vegetables for rich results.
When it comes to the main course, chicken is a perennial people-pleaser, and Katie Lee’s all-in-one recipe for Grilled Butterfly BBQ Chicken with Macaroni Salad (pictured above) is a must-try pick. To guarantee bold flavor in the meat, she seasons the chicken with a mixture of chili powder and garlic powder before grilling it until juicy and slathering it in barbecue sauce. The macaroni salad celebrates the traditional flavors of the beloved dish, which includes a tangy, sweet dressing spiked with yellow mustard and a pinch of sugar.
by Maria Russo in Shows, June 13th, 2015
In the spirit of Father’s Day this weekend, The Kitchen co-hosts shined a light on one of Dad’s all-time favorite pastimes — snacking — on this morning’s episode. While bags of cheese-flavored chips and salty pretzels are surely tried-and-true classics, you can easily dress up these go-to bites and turn them into all-new munchies.
You know Dad loves Buffalo chicken wings, so he’ll surely be wowed by these Buffalo Potato Chips too. The secret ingredient? A mild hot sauce drizzle, which clings to ruffled potato chips. For an extra level of flavor, add blue cheese for a welcome bite.
by Maria Russo in Recipes, Shows, June 6th, 2015
This morning’s episode of The Kitchen is all about the cast members’ top recipes for tried-and-true favorites and their proven tricks for helping you master the kitchen with ease. But that doesn’t mean the co-hosts don’t experience a glitch or two when they make their meals. In fact, even the best chefs make mistakes in the kitchen, and this group isn’t afraid to show it.
In celebration of today’s National Kitchen Klutzes of America Day, the chefs came together to look back on some of their most-hilarious food flubs from The Kitchen. From Katie Lee’s overflowing chocolate sauce to Jeff Mauro’s meaty oven surprise, their trip-ups are as endearing as they are hilarious. Click the play button on the video above to watch these bloopers unfold.
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.
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.”