Latest Celebrity Chefs Food News | 91��

Celebrity chef reveals unexpected Easter dish guests doubt at first, then can't stop eating

Sun, 05 Apr 2026 08:00:59 -0400

Easter Sunday tables across America are known for tradition — glazed ham, pastel desserts and plenty of family favorites.

But one celebrity chef says there's a lesser-known dish that steals the spotlight every year, even if it surprises guests at first.

Jason Smith, a Food Network personality known for his Southern-style cooking, told 91�� Digital that while fresh spring vegetables are a staple of his Easter spread, an unexpected recipe is often what gets people talking.

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"Easter is one of my favorite holidays for wonderful spring dishes," said Smith, who was raised in Kentucky and now lives in Florida. "In the South, we celebrate with lots of fresh vegetables and fruits."

Among his favorites is sautéed spring peas and carrots with pistachios — a simple but flavorful side that blends sweetness, texture and crunch.

"From the sweet spring peas to the earthy tender carrots and pistachios that give the dish just the perfect crunch, it's a must-have on my Easter table spread," he said.

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However, it's another dish — one many Americans may not expect — that often becomes the biggest conversation starter.

Smith said his family never skips a Southern staple known as cornbread salad.

"I hear y'all saying, 'What do you mean cornbread being in a salad?'" he said.

"Well, you ain't had a good salad 'til you've had this."

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The dish layers crumbled buttermilk cornbread with a tangy herb mayo dressing, along with fresh spring onions and sweet red peppers.

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"When ol' Peter Rabbit comes by, he'll want to set right down and have a plate full with you," Smith said.

The combination, he said, surprises first-timers — but quickly wins them over.

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For Smith, Easter cooking is all about celebrating the season — and maybe introducing guests to something new.

'Pioneer Woman' reveals simple omelet trick to cut breakfast prep time as expert raises concerns

Tue, 31 Mar 2026 05:00:03 -0400

You've heard of cooking steaks sous vide, but one beloved chef says a similar method works for eggs — and tried it herself.

Ree Drummond, the Food Network host also known as the "Pioneer Woman," recently cooked an omelet in a plastic bag placed in simmering water.

"I am really excited to try this," Drummond said in a YouTube video posted March 18.

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The celebrity chef began by using a heat-safe plastic bag and preparing the ingredients.

"The good news is I'm not making a huge commitment by just making one omelet in a bag," she said while chopping a tomato. "It's nice to experiment with things like this before you really go whole hog."

After cracking the eggs into a bag, Drummond began to whisk them together with a fork.

"I sure don't want to pierce a hole in the bag," she said in the video. "And then everything just goes in — the peppers, tomatoes, some grated cheese, some thin deli ham."

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During the process, Drummond said, "I gotta tell you, I love it already."

"I love the idea of making a bunch of these the night before," she said. "It would make the cooking process go so much faster than tending to a skillet. All right, here goes nothing. Drop the bag right into simmering water."

After removing the bag from the simmering water, the chef admired the omelet and said she was "so intrigued."

She went on, "I'm gonna set it down and just let it cool off a little bit. It is mighty hot."

COWBOY CHEF SHARES 6 SURVIVAL COOKING TRICKS FOR MINUS-30 WIND CHILLS AND 117-DEGREE HEAT

She continued, "My dream is that this thing falls right out of the bag. … Ah, it looks amazing," Drummond added, impressed. "Wow, it's just so moist and perfect. I think it could use just a little garnish."

There were mixed reactions posted in the YouTube comments section.

"Cooking in plastic bags ... eish!" one person wrote.

"Looks super but are the eggs in the middle all the way done?" another questioned.

A third user wrote, "The traditional way is easier, faster and less mess."

Others thought the trick seemed promising.

"My sons learned this in Boy Scouts. We have them pretty often. ... They're good and no mess, or dishes to wash," one mother commented.

Another said, "Love these, been making them for years."

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The egg-cooking method is convenient but imperfect, California food scientist Rachel Zemser said.

It would take a skilled chef or scientist to get the egg consistency "just right," Zemser told 91�� Digital.

"If the temperature is too high, or if the egg is cooked too long, then the egg will become rubbery as the proteins will tighten up and squeeze out all the extra moisture," she said.

The result, Zemser noted, would be a "rubbery egg in the bag."

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"If the temperature is lowered, or cooking time adjusted, this can be perfected to create the ideal textured omelet," she said.

For those who'd like to try it, Zemser suggested cooking the dish sous vide (French for "under vacuum") at 167 degrees Fahrenheit for 15 minutes.

"That would prevent the proteins from binding up tightly, squeezing out the water and drying out the egg, making it rubbery," she said.

"Adding ingredients like fat or cream can prevent the egg protein matrix from binding up so tight and keep the omelet softer and smoother during the cooking process."

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The eggs wouldn't brown or caramelize, but that might not make a difference depending on tastes, Zemser said.

"No caramelization could be a good or bad thing depending on the consumer," she said. "Some people like some cooked brown notes on their eggs, others do not — so it's a preference thing."

Zemser also cautioned that, while not an expert on microplastics, cooking food in plastic bags may not be for everyone.

"I would imagine that some people may have concerns about microplastics leaching into food," she said, noting that issues typically arise at higher temperatures, such as boiling.

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91�� Digital reached out to Drummond for comment.

Cowboy chef shares 6 survival cooking tricks for minus-30 wind chills and 117-degree heat

Fri, 20 Mar 2026 07:00:36 -0400

As much of the country shifts from winter storms to warmer temperatures with the arrival of spring, a veteran cowboy cook says decades of experience have taught him how to prepare meals in some of the harshest conditions on Earth.

Kent Rollins, a longtime chuck wagon cook and Outdoor Channel host, has spent decades cooking for ranchers in extreme weather conditions across the country.

"If they can cowboy in it and get horseback, I can cook in it," Rollins told 91�� Digital.

AMERICA'S 'CAST IRON COWBOY' REVEALS WHY TRADITIONAL SKILLETS REMAIN THE ULTIMATE COOKING TOOL

From minus-30 wind chills to 117-degree heat, Rollins, based in New Mexico, has learned how to adapt while preparing simple meals outdoors year-round.

"Life is simple," he said. "Don't complicate it with cooking."

Rollins has built a following of millions across social media and hosts "Cast Iron Cowboy" on the Outdoor Channel.

He also recently launched the "Cowboy Coffee Hour" podcast with his wife, Shannon, with the two sharing stories from the trail and lessons on grit, faith and the cowboy code.

COWBOY CHEF SAYS AMERICANS ARE TURNING TO ONE OF THE 'HEALTHIEST MEATS,' AND IT'S AT MOST GROCERY STORES

Here are six tips Rollins revealed to 91�� Digital that are essential for cooking in extreme conditions, he said.

1. Stay hydrated in extreme heat and watch for warning signs

In high temperatures, Rollins, who was raised in Oklahoma, said hydration is critical — but water alone isn't enough.

"You've got to have something that's going to put some of the good stuff back in you," he said, noting he often turns to electrolytes, bananas and even coconut water.

FRIED BOLOGNA SANDWICH IS BOTH COWBOY 'COMFORT FOOD' AND 'FIVE-STAR DINING'

He also warned people to pay attention to their bodies.

"If you ever reach up there to wipe your brow and there ain't no sweat no more, you might have done went too far," he said.

2. Dress in layers in the cold to prevent frostbite

Cold weather presents its own dangers, especially for those cooking outdoors for long stretches.

Rollins recommended dressing in layers and wearing moisture-wicking clothing.

"Try to wear something that's going to wick away that moisture in the wintertime if you do get sweating because water and cold make ice," he warned.

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Rollins also stressed the importance of covering exposed areas — noting that frostbite can set in quickly in extreme wind and snow.

3. Plan your meals based on the weather

What's on the menu should change with the weather, Rollins said.

In colder months, he focuses on high-calorie, hearty meals.

"We make a lot of one-pot meals," he said, including stews, chili and homemade sloppy Joes with ground beef, onions, jalapeños, chipotle peppers, adobe sauce and grated cheese to thicken it.

For breakfast, he keeps things straightforward with a biscuit recipe that only calls for self-rising flour and heavy whipping cream.

In extreme heat, however, appetites shrink and meals get lighter.

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"Cowboys ain't going to eat as much, especially at a noon meal," he said.

4. Protect your fire — and always have a backup plan

Cooking outdoors means everything depends on your fire, Rollins said, especially in bad weather.

That means shielding it from wind, snow or rain and having a plan to keep it going.

"Make sure you have some kind of shelter … that the water is not going to put it out," he said.

5. Pre-warm the cast iron in cold weather to avoid cracking

Extreme temperatures can impact cookware, too, Rollins said.

Cast iron should never be taken from very cold to very hot too quickly, he said.

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"If you shock cast iron from really being too cold to too hot in a hurry, you might crack it in half," he said.

Instead, he recommended gradually warming it near a fire or stove before cooking and letting it cool down slowly afterward.

6. Use coolers for more than just keeping food cold

One of Rollins' most versatile tools isn't a pan or a pot. It's a cooler, which he uses in multiple ways, depending on the weather.

In winter, an ice chest can keep ingredients like potatoes from freezing. It can also help thaw meat or hold heat with hot water in it.

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Overall, mindset is the most important ingredient, according to Rollins.

"If it doesn't challenge you, it will never change you," he said.

Americans are obsessed with fried chicken, and chefs say it's not just about the taste

Tue, 24 Feb 2026 10:06:37 -0500

Fried chicken took the spotlight at the W South Beach hotel this weekend.

Two chefs with very different culinary backgrounds — Esther Choi and Kardea Brown — came together to celebrate the fried food during the South Beach Wine & Food Festival's "Chicken Coupe" event.

The $300-plus per person event paired two distinct styles — bold Southern-style crunch and vibrant Southeast Asian-inspired pop — with flutes of champagne, proving that fried chicken isn't just undergoing a renaissance in America. It never really left.

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Choi believes the appeal of fried chicken is its range.

"Chicken is one of those things where it's clean and easy to eat," the New York-based chef told 91�� Digital. She spoke as attendees sampled her Korean-influenced K-Pop Chicken topped with white kimchi tartar sauce and plated over kimchi bacon potato salad.

"Also, it's just delicious, but I feel like Americans love chicken always. Especially fried chicken. I mean, who doesn't love fried chicken?"

Choi's take is about accessibility and cultural breadth. Fried chicken may be a staple here at home, Choi said — but its demand stretches far beyond domestic borders.

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"I think fried chicken is loved everywhere in the world," she said, pointing to the food's global resonance.

Nearby, the South Carolina-born Brown was channeling her Southern heritage into a "reimagined" dish that she said is one of the most requested at her Southern Kitchen restaurant in the Charleston airport: chicken folded into her signature fried grit balls.

The inspiration came from her love of grits, Brown said.

"So, I came up with the idea of just adding shredded chicken to my already fabulous grit balls," Brown told 91�� Digital.

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The current chicken craze isn't just about flavor, Brown believes. It's about economics, too.

"Because it's cheap," Brown said when asked why Americans seem to be clucking for chicken.

"You know, red meat is getting fairly expensive for people — [while] chicken, for the most part, has remained affordable. So, I think chicken is having a shine, as it deserves."

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Affordability may be fueling its popularity, but emotion keeps it on the menu, the chefs indicated.

"As a Southern woman who absolutely loves fried chicken, I am so happy for that," Brown added.

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Other fried chicken samplings on Saturday night included Nashville hot chicken and chicken oysters with caviar.

Even as chefs continue to experiment with chicken, Brown didn't hold back from sharing one culinary preference that she's not sold on, be it a food trend or on a restaurant menu.

"I saw people eating chicken tartare," she said.

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"Raw chicken — I won't suggest that to anyone, but raw chicken is not my jam."

Choi believes there's still room to rethink how chicken shows up on the plate — even beyond the fryer.

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"I always love, actually, a steamed chicken, which I don't think is done as often as it should, because it's actually the healthiest preparation for a chicken," she said.

Martha Stewart's bagel habit sparks fierce debate across social media: 'Put her back in jail'

Wed, 24 Dec 2025 13:49:12 -0500

Martha Stewart set off an online debate after sharing her unconventional way of eating a bagel.

The author and lifestyle icon shared photos on Instagram earlier this month demonstrating what she described as her preferred way to enjoy the New York staple.

Instead of eating the bagel as a sandwich or in traditional open-face form, Stewart cut it into smaller portions — topping each piece individually with cream cheese.

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In the caption, Stewart revealed the approach helps her feel satisfied without overeating, calling the method "very satisfying."

She added that the bagel must come from Connecticut-based PopUp Bagels — noting that the technique was introduced to her years ago by her daughter, Alexis.

The post quickly drew attention on social media, sparking strong reactions from bagel enthusiasts.

One commenter joked, "Queen Martha, this is a violation of the bagel code of ethics."

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Another reaction took a more extreme tone, with one user actually declaring, "Put her back in jail."

Others argued the method felt overly restrictive or sent the wrong message about food.

Not all responses were negative, however.

Some users said Stewart's post inspired them to try the method themselves, saying they adopted the same approach after watching her break the bagel into smaller pieces and add cream cheese to each one.

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"PopUp Bagels is known for eating bagels a little differently — grip, rip and dip style. That being said, we encourage everyone to enjoy their bagel however they want, which is why we sell them hot and whole," founder Adam Goldberg told 91�� Digital.

"Martha just took that idea to a whole new level, and we love seeing all the creative ways people make it their own."

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Stewart later updated the caption to strike a more humorous tone, emphasizing the post was meant lightheartedly.

"CAN'T ANYONE TAKE A JOKE??????YIKES!!!!!!!!!!!!!!!!!!!!!!!!?!!!!" she wrote.

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91�� Digital reached out to Stewart's team for comment.

Chef on 'American Kitchen' shares common spice that turns ordinary potatoes into Mediterranean delight

Fri, 19 Dec 2025 10:40:24 -0500

"American Kitchen" gets Mediterranean when celebrity chef Shereen Pavlides is joined by chef and restaurateur David Burke to explore a different way to use cinnamon in a dish.

In a segment from the new Fox Nation culinary series, Pavlides revives a nostalgic Cypriot staple from her husband's family: cinnamon-dusted potatoes paired with a cool, garlicky tzatziki. She puts Burke to work on potato-peeling duty while she takes viewers through the secret to proper wedges — "big, fat" chunky cuts that brown beautifully in the oven.

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"This is rustic — it's nothing refined," she says. "It's not fancy."

Known in Greek as "kanela," cinnamon plays the starring role, backed by fresh thyme, black pepper and kosher salt.

Cypriot Cinnamon Potatoes with tzatziki by Shereen Pavlides

Ingredients

4–5 Idaho russet potatoes

1/2 cup (1 20 ml) olive oil

2 tbsp (4 g) toughly chopped fresh thyme leaves

1 tsp ground cinnamon

2½ tsp kosher salt

1/2 tsp fresh finely ground black pepper

Directions

1. Toss the potatoes in a large bowl with the oil, thyme, cinnamon, salt and pepper until evenly coated.

2. Grab two rimmed baking sheets and divide the potatoes among them, drizzling any remaining oil from the bowl over the potatoes. Do not use one sheet pan! If the potatoes are too crowded, they will steam and not get slightly crispy. Place one sheet on the upper rack and the other on the lower rack and bake until golden on the bottom, about 20 minutes.

3. Remove the potatoes from the oven and flip a spatula upside down to chisel under the potatoes from the sheet pans, to release, but don't break them.

4. Flip the potatoes over and place them back into the oven, rotating the bottom sheet pan to the top rack and vice versa. Continue baking until tender and lightly golden, another 8 to 14 minutes. Don't brown them too much, or they'll lose the flavor of the cinnamon.

5. Remove the potatoes from the oven and serve with the dill yogurt on the side for dipping. Garnish with dill sprigs, because you're fancy!

Tzatziki

Ingredients

1 garlic clove, finely grated

3 tablespoons red wine vinegar

zest of 1 lemon

16 ounces 5% Greek yogurt

3 tablespoons chopped fresh dill + extra to garnish

1½ teaspoons dried Greek oregano

1/2 English cucumber

Greek sea salt

Good Greek extra virgin olive oil

Directions

1. Finely grate the garlic in a large bowl.

2. Add the vinegar, lemon zest and stir to mellow the garlic. Let it set a couple of minutes.

3. Add the yogurt, dill and oregano.

4. Peel the cucumber, cut it in half, lengthwise, and scope out the seeds. Grate the cucumber and ring out the excess moisture.

5. Add the cucumber to the bowl. Season with salt and stir until well combined.

6. Transfer to a medium serving bowl. Drizzle olive oil over top and garnish with a few more dill sprigs.

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Cowboy chef says Americans are turning to one of the 'healthiest meats,' and it's at most grocery stores

Sat, 13 Dec 2025 10:00:56 -0500

For Kent Rollins, the American West isn't just a backdrop — it's an ingredient.

The star of the Outdoor Channel's "Cast Iron Cowboy" has spent decades preserving cowboy cooking, but his rich and fiery bison chili recipe taps into something even older: a protein-packed staple once prized on the trail.

As Rollins noted while cooking the dish in an on-camera interview with 91�� Digital, bison is one of the leanest, "healthiest meats" a modern cook can put in a pot.

AMERICA'S 'CAST IRON COWBOY' REVEALS WHY TRADITIONAL SKILLETS REMAIN THE ULTIMATE COOKING TOOL

"When [the weather] begins to cool off, I begin to have a hankering for chili," Rollins said. "But this is not just your ordinary chili. This is bison chili."

The meal was featured in a recent episode of "Cast Iron Cowboy," which has been renewed for a second season.

"There's not a lot of fat in the meat that's in here," he said.

Rollins begins by browning two pounds of ground bison with diced yellow onion.

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He then adds Ro-Tel tomatoes with green chilies, tomato sauce, jalapeños, adobo sauce and his own chili seasoning. He also adds beans.

"You're getting an extra push of protein from the beans," Rollins said. "But that bison meat is going to give you a lot of protein, a lot of power."

It's a simple one-pot meal, but it carries the weight of cowboy history.

On cattle drives more than a century ago, cowboys almost never ate the longhorns they pushed to market, Rollins said. But if they spotted a bison, cowboys would shoot it and turn it into a hearty stew to fuel the men who worked from before sunrise to after sundown.

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"This is a frontier cowboy Western heritage meal classic," Rollins said. "It's always been around."

Bison has been making what he calls "a big surge" in recent years as a "really high protein meat that's also really good for you to eat."

It's naturally lean and low in cholesterol, Rollins said.

"Wild game is your best bet," he added.

Rollins said finding bison at a nearby store is easier than many people assume. "Nearly every grocery store of any size will have some bison meat," he said.

If not, online ranchers and suppliers can ship it directly to your door.

Bison meat tends to be more costly — mostly due to limited supply, higher production and processing costs, smaller-scale ranching and "the unique challenges of raising and delivering bison compared with conventional beef," according to the Institute for Environmental Research and Education, based in Washington state.

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Yet "continued strong consumer demand has kept wholesale prices stable for the past four years," said the National Bison Association in Colorado.

"Bison are making a comeback — at grocery stores, restaurants, and, slowly but surely, on America’s wide-open plains," Modern Farmer pointed out.

As always, Rollins cooks in cast iron — a tool he believes not only honors cowboy tradition but improves the final dish.

Cast iron "is always going to bring you a better flavor when you're cooking with it," he said, especially when simmering chili or searing meat.

"It holds heat well. So, really, you're saving money. You can turn that burner down. You're going to keep that simmer going most of the day, with a really low heat on cast iron."

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Despite the frontier flair, Rollins insists cowboy cooking is for everyone.

"You can cook anything I ever cooked in my life — in the house, outside, on top of the house, in the barn," he said. It's "all simple" and "all easy."

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"That's what life is about for us and that's what cooking is," he said.

"Because you can't get full-on fancy."

Quick-and-easy Mother's Day meal can be made in minutes, chef says

Sun, 11 May 2025 07:00:03 -0400

Looking for a last-minute Mother's Day gift?

Sons and daughters can show their mom some love with a quick-and-easy chicken dish that celebrity chef Robert Irvine says can be prepared in minutes.

In an interview with 91�� Digital, Irvine shared his recipe for seared herb chicken paillard with toasted coriander Greek yogurt and spring harvest salad. (See the video at the top of this article.)

ARE ROTISSERIE CHICKENS REALLY HEALTHY? WHAT TO KNOW

Although it's suitable for any occasion, the dish is particularly helpful for anyone pressed for time.

That's because the meal can be made in less than three minutes.

Irvine also revealed four practical cooking tips that will help make your Mother's Day meal a success.

1. Choose your meat

Chicken paillard is pounded flat and grilled or sautéed quickly.

CHICKEN THIGHS VS. CHICKEN BREASTS: WHICH ARE 'BETTER' FOR YOU? FOOD EXPERTS WEIGH IN

"Paillard just means a flat piece of meat," Irvine told 91�� Digital.

He used chicken breast for his dish. "But you can do this with the thighs, which have much more flavor because the dark meat contains more natural fat," Irvine said. "The white meat doesn't."

When it comes to flattening the chicken, Irvine recommends using the smooth end of a meat pounder.

"And all we're doing is breaking the protein apart, so it cooks faster."

EATING CHICKEN LINKED TO HIGHER MORTALITY RATES, OBSERVATIONAL STUDY SUGGESTS

Fish can also be substituted for chicken.

"We could use salmon the very same way. We could use cod," Irvine said.

2. Don't forget the stem

One of the herbs used to bolster the chicken's flavor is rosemary.

"Now, people think that when I use the rosemary, which is literally taken off the stick here, that this is the flavor," Irvine said, holding the stem.

"It is slightly. But this, the twig, is much more intense in flavor."

He incorporates the twig into the dish, using the back of a knife to bring out the aroma.

ONE OF AMERICA'S BEST FOOD TOURS IS HELD IN THIS SURPRISING SOUTHERN TOWN

"I'm going to drop that in when I cook."

Irvine then removes it before serving.

"I'm never going to eat this because it's too hot," he said. "But it's a great flavor."

3. Pick the right oil

Instead of a traditional olive oil, Irvine prefers to use a grapeseed oil.

"The reason I use grapeseed oil is because I don't want a bitter, peppery aftertaste," he told 91�� Digital.

"I've already got arugula. That's the pepperiness."

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Grapeseed oil reaches a higher temperature than olive oil, "sears the chicken nicely" and "doesn't get absorbed into the chicken like an olive oil would," he said.

"Olive oil's really only for finishing."

4. Let it be

While the chicken is cooking, there is no need to move the pan, Irvine said.

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"If I shake the pan, the protein moves," he said. "It will never get golden brown."

Put down the spatula, Irvine said, and "let it do its thing."

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"It will tell you when it's ready to turn over because the edges will turn golden brown."

Extra egg whites catapult chef's pancake breakfast to protein powerhouse

Thu, 06 Mar 2025 05:00:56 -0500

Celebrity chef Alex Guarnaschelli believes in combining a love of cooking with an appreciation for America's firefighters — and she's got a few tricks up her sleeve, too, for handy ways to beef up the protein content of everyday meals.

She also considers "joy" a key quality in preparing healthy food.

Her freshly made and original pancakes are the focus of her latest "Stacks for Giving Back" initiative with Nutella, the New York-based chef told 91�� Digital in an on-camera interview. (See the video at the top of this article.)

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"It's a program where you nominate your local firehouse, and selected firehouses will win a pancake firehouse breakfast gig — which provides all the essentials so they can host a pancake breakfast," said Guarnaschelli, best known for her work and appearances on The Food Network.

"This is important because it's a traditional way that firehouses fundraise across America."

She began the program last year and "received such a tremendous response from so many people who nominated their local firehouses," she said.

"It was beautiful. It's kind of a no-brainer," she added, referencing her own involvement and why she's chosen to devote time to a cause that gives back to others.

"You don't often come across such a great combination of product integration and a beautiful cause: the Nutella tie-in with pancakes, firehouses across America and fundraising for our first responders in this country," she said.

"I love every bit of this."

'FATHER' OF NUTELLA, WORLD'S MOST FAMOUS HAZELNUT SPREAD, DIES AT 97

The stacks of pancakes, she said, "end up being a way for people to give back. It feels really natural and true."

Guarnaschelli said the pancakes she's offering are "really the main character in the play. These cinnamon cloud pancakes with the egg whites folded in — they're nice and fluffy. And then there are raspberries on top. And Nutella," which has been around since 1964.

She stressed that "folding those egg whites into the pancake batter adds so much more protein to the equation — which I love. Everything we add here enhances the program."

Amid today's Make America Healthy Again movement — and addressing the ramped-up interest across the country right now in healthy eating and nutritious foods among so many Americans — Guarnaschelli noted that "two thirds of the protein in an egg is in the white. So these [pancakes] have a ton more protein and are lighter and fluffier at the same time."

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That was her "motive" for these ingredients in her recipe.

"We're always trying to squeeze that extra bit of protein into a meal like brunch or breakfast," she said.

"When I developed this pancake, I was like, 'How can I sneak more protein in here and have it be fun? And I often make frittatas with cottage cheese folded into them instead of cheese. Right? To get that added protein."

"The other thing I want to say is when you cut everything out and you make it only about those added proteins, those healthy things — for me, it reaches a tipping point where my brain's like, 'We didn't have any fun today. You didn't feed the joy meter.'"

And "I think that you need to do that," she said.

"So if you have a reasonable portion — say, two tablespoons of Nutella on these protein-rich pancakes with fresh fruit, preferably raspberries — that's my favorite combination. You're striking that balance where there's some playfulness, there's some deliciousness, there's awesome fruit fiber, there's added protein. And you made it yourself."

She said it's about "making people not get too far away from their comfort zone" in terms of their cooking abilities.

"I find that often when I'm sharing recipes and food with anybody on any platform, it's about some little tweaks," Guarnaschelli said.

FUN FACTS ABOUT NUTELLA IN HONOR OF WORLD NUTELLA DAY

If it's roast chicken, for example, "add some vegetables that are roasted along with the chicken, which maybe they wouldn't have done before. And then you can add some bone broth, which is so healthy, and maybe a dash of apple cider vinegar — healthy and acidic."

"And then purée some of those roasted vegetables with the bone broth and mustard and the apple cider vinegar," Guarnaschelli continued.

"And you've got this naturally thickened gravy — no flour, no cornstarch, no nonsense — that you made yourself while you were cutting the chicken."

That's some "home cooking, some innovation and some technique applied — but we still feel like, 'Ooh, that was good. I'm going to make that again. That worked.'"

For all those who want to try her pancakes (extras of which can be stored in the fridge, she noted, for a delectable snack later), here's her Cinnamon Cloud Recipe, as shared by Chef Guarnaschelli with 91�� Digital. She appears on such Food Network shows as "Iron Chef America," "Chopped," "Supermarket Stakeout" and "The Kitchen."

Chef Guarnaschelli's Nutella Cinnamon Cloud Pancakes

Cook time: 8-9 minutes per batch

Yield: 4 cups batter, 8-9 pancakes, serves 3-4

Equipment: circle mold/cookie cutter, 3-3½ inches in diameter

Ingredients

1½ cups full fat buttermilk

½ stick unsalted butter, melted and cooled

1 teaspoon vanilla

1 teaspoon kosher salt

1 large egg yolk, lightly beaten

1½ cups all-purpose flour

½ cup confectioners' sugar

2 teaspoons baking powder

1½ teaspoons cinnamon

MOTHER WHO STARTED NUT BUTTER COMPANY IN BASEMENT IS LIVING 'AMERICAN DREAM'

½ teaspoon dry ginger

3 large egg whites

¼ teaspoon cream of tartar

Nonstick spray

2 tablespoons Nutella

Directions

1. Start the batter: In a large bowl, whisk together the buttermilk, butter, vanilla, salt and the egg yolk. Sift the flour, sugar, baking powder, cinnamon and ginger right over the wet ingredients and whisk only to combine.

2. Preheat oven to 300F.

3. Add the egg whites: In the clean bowl of the electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until soft peaks form, 4-5 minutes. Using a rubber spatula, gently fold the whites into the batter. Don’t mix a lot. There should be streaks of egg white not fully combined. The key is to mix as little as possible and keep the whites fluffy.

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4. Start the pancakes: Heat a large skillet with a fitted lid over low heat and spray with nonstick spray. Spray the inside of a (3–3½ inch in diameter) ring mold with spray. Place the ring mold on one side of the skillet. Using ½ cup measure full of batter, fill the mold with the batter. Cover and cook for 3 minutes. Gently remove the ring. Turn the pancake on its second side and let it cook 3-4 additional minutes.

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5. Pancake: Clean and spray the ring and make a new pancake some distance from the first. Repeat and start a third one. Cook each pancake 4 minutes on the first side or until brown and an additional 4 minutes.

6. Storing and serving: Keep the pancakes warm on a baking sheet in the oven. Arrange on a serving platter.

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This recipe is owned by Alex Guarnaschelli and was shared with 91�� Digital. Through April 30, fans can nominate their local fire department at NutellaStacksforGivingBack.com for a chance to receive a Nutella Pancake Breakfast Kit for fundraising.

Ree Drummond's daughter tries on her wedding dress from 1996

Thu, 01 Oct 2020 21:01:40 -0400

Ree Drummond’s daughter Alex might currently be enjoying a wedding engagement but it didn’t stop her other daughter Paige from playing dress up in Drummond’s throwback gown.

"I have a daughter who’s getting married...but it’s not this daughter!" the Food Network star quipped in images shared to Instagram of 20-year-old Paige. "But that didn’t stop her from trying on my circa 1996 wedding dress this afternoon. 😂"

Alex, who became engaged to her college boyfriend in August, also tried on the dress, Drummond mentioned, however, she elected not to share a photo "because we're tryna keep the mystery over here."

Drummond, who has been married to her husband Ladd Drummond for nearly 25 years teased, "I don’t think the dress will work out for either of my girls, but I’ll save it for a granddaughter or goddaughter or maybe I’ll wear it when Ladd and I renew our vows.”

'PIONEER WOMAN' STAR REE DRUMMOND SHOWS OFF WEIGHT LOSS IN NEW SELFIE

"Just kidding, I’ve watched enough Real Housewives to know that’s never a good idea," she joked.

Drummond said she dusted off the classic ensemble, which leaves less to the imagination from the back while being “all business on the front.”

‘PIONEER WOMAN’ STAR REE DRUMMOND’S DAUGHTER ALEX REVEALS ENGAGEMENT: ‘WAITING FOR SOMEONE TO PINCH ME’

“It had a corset tie in the back with a little bunch of silk flowers at the waist,” Drummond said of the gown.

Back in August, the “Pioneer Woman” star gushed over Alex's engagement on social media.

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"These two are gonna have so much fun together,” she wrote. “We love you, Alex and Mauricio! 🤠😭😍"

“Love is beautiful.”

‘Top Chef’ to resume production in Portland with COVID-19 protocols in place, network says

Mon, 28 Sep 2020 17:58:43 -0400

Film and television productions are ramping up in many areas despite looming concerns over the coronavirus pandemic -- and the latest reality TV series to hit go on filming is “Top Chef.”

The competition cooking show is all hands on deck to begin shooting its next edition in Portland, Ore. And with the greenlight, COVID-19 measures will be implemented to keep production on track and positive tests hopefully at a minimum.

Production is already underway, according to Bravo, as the show adheres to comprehensive safety and health guidelines laid out by the Centers for Disease Control and Prevention in correspondence with state and local orders.

NBCUniversal is also adding in safety practices for added compliance.

PADMA LAKSHMI REVEALS SHE EATS OVER 7,000 CALORIES A DAY WHEN FILMING ‘TOP CHEF’

“Portland has been on our radar for the last few years as a burgeoning culinary destination known for its innovative dining scene driven by independent, chef-owned restaurants, local farms and purveyors,” said Bravo EVP of current production Shari Levine on Monday in a statement from the network.

“The city’s unique culture alongside Oregon’s natural pantry of indigenous ingredients and incredible scenic beauty makes it the ultimate chef’s playground and an ideal destination for ‘Top Chef’ to explore.”

‘TOP CHEF’ CONTESTANT AARON GRISSOM DEAD AT 34

The series’ top judging talent Padma Lakshmi, Tom Colicchio and Gail Simmons are also returning and this season the show will implement a rotating panel of “Top Chef” alums for the first time ever.

Former contestants who will be appearing on the judging front include Richard Blais, Carrie Baird, Nina Compton, Tiffany Derry, Gregory Gourdet, Melissa King, Kristen Kish, Edward Lee, Kwame Onwuachi, Amar Santana, Dale Talde and Brooke Williamson.

'TOP CHEF' WINNER FATIMA ALI DEAD AT 29

“Filming ‘Top Chef’ in the current climate has been possible because of our strong partnership with Bravo and the city of Portland and the state of Oregon,” said Casey Kriley and Jo Sharon, co-CEOs of "Top Chef" production company Magical Elves.

“We are excited to highlight the cuisine and culture of the state through our talented chefs and judges. This season promises to be unique in a multitude of ways.”

CELEBRITY CHEF TOM COLICCHIO ON WHAT HE'S COOKING — AND HIS PREDICTIONS FOR RESTAURANT INDUSTRY'S FUTURE

The Emmy and James Beard Award-winning series will return in 2021 for season 18.

'Restaurants for Biden': Famous chefs, restaurateurs claim Trump 'failed' their industry: report

Fri, 25 Sep 2020 02:58:15 -0400

They’re riding with Biden.

An open letter in favor of Democratic presidential nominee Joe Biden has reportedly been signed by some of the restaurant industry's biggest names, according to food news website Eater.

“Restaurants across America are facing an existential crisis because of Donald Trump’s mismanagement of COVID-19,” reads the letter, which has been made available to the public via Google Forms.

"He has failed the restaurant industry, our employees, our customers, and the stakes are too high to continue down this path."

Many restaurant shutdowns, however, have been ordered by state governors, many of them Democrats.

NEW ORLEANS WOMAN SHOCKS SERVER WITH $800 TIP: 'TODAY IS YOUR DAY'

More than 150 chefs and restaurant owners had signed the "Restaurants for Biden" letter as of Thursday, per Eater’s report, including famous names such as celebrity consulting chef Elizabeth Falkner, Food Network star and pastry chef Duff Goldman and even Anita Lo — the first female guest chef to cook for a state dinner at the White House.

Those who signed the letter claimed Trump "blew the pandemic response," which resulted in "conflicting guidance between government officials and the President, personal protective equipment shortages, and arbitrary social distancing capacity cap guidance."

CHICAGO RESTAURANTS MAY USE OLD BUSES, TRAIN CARS AND PORTABLE GREENHOUSES FOR WINTER MONTHS

Aside from the letter, a virtual fundraising event known as “#FeedtheVote” is scheduled to be held next Tuesday -- the night of the first Trump-Biden debate -- in support of Biden and his running mate, Sen. Kamala Harris. A handful of notable culinary professionals will be in attendance.

Representatives from Joe Biden’s campaign did not immediately respond to 91��’ request for comment.

NYC RESTAURANT INSTALLS 'SPACE BUBBLES' FOR SIDEWALK DINING AHEAD OF COLDER MONTHS

Earlier this month, Biden tweeted out his plans to help the restaurant industry, which include raising the minimum wage, ending the tipped minimum wage, ending sub-minimum wage for disabled groups, and providing “strong benefits.”

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The restaurant industry has undeniably taken hits throughout the coronavirus pandemic. From lost revenue related to shelter-in-place lockdowns and lowered dining capacities that make it difficult to recover while open, restaurants large and small are facing economic challenges.

Difficulties appear to be more dire for non-chain restaurants too, according to recent studies. The Independent Restaurant Coalition estimates that 85% of independent restaurants could go out of business by the end of 2020.

‘Top Chef’ contestant Aaron Grissom dead at 34

Fri, 11 Sep 2020 20:32:26 -0400

Aaron Grissom, a culinary standout who competed on season 12 of the cooking series “Top Chef,” has died after a motorcycle accident in Washingtion state. He was 34.

Bravo, the network behind the TV show, told 91�� in a statement on Friday: "Bravo and the Top Chef family are saddened to learn about the passing of Chef Aaron Grissom from Season 12: Boston. Our deepest sympathy goes out to his family and friends."

The Pierce County Medical Examiner’s Office determined Grissom’s death was caused by “multiple blunt force injuries” in a traffic accident, People magazine reported. His death was ruled an accident.

PADMA LAKSHMI REVEALS SHE EATS OVER 7,000 CALORIES A DAY WHEN FILMING ‘TOP CHEF’

Prior to his death, the native of Tacoma, Wash., had been cooking for touring acts such as Billie Eilish, a peer of Grissom’s told the Tacoma News Tribune.

CELEBRITY CHEF TOM COLICCHIO ON WHAT HE'S COOKING — AND HIS PREDICTIONS FOR RESTAURANT INDUSTRY'S FUTURE

"He had a lot going on," Yu Nanakornphanom shared with the publication, adding that Grissom and his wife had taken residency in Mexico before he returned to Tacoma this year. "I think he had a good future ahead of him. He's always learning to do something. He was driven. He lived his life fully."

'TOP CHEF' WINNER FATIMA ALI DEAD AT 29

Grissom finished 11th among the 16 chefs he competed against on “Top Chef." He also appeared on the Food Network series, “Diners, Drive-Ins and Dives,” while working as a chef at Dirty Oscar’s Annex in Tacoma.

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Grissom’s “Top Chef” bio said he had a "passion for Asian and new American cuisine,” which was apparent in his working at Nanakornphanom’s Indo Street Asian Eatery in Tacoma.

Padma Lakshmi declares '50 is the new 30' in age-defying bikini snap

Thu, 03 Sep 2020 09:20:58 -0400

Padma Lakshmi showed off her sizzling bikini body for her 50th birthday on Sept. 1.

The “Top Chef” star is years past her modeling days, but she hasn’t changed much.

Lakshmi wore a tiny pink bikini during a recent beach trip.

PADMA LAKSHMI CELEBRATES 50TH BIRTHDAY WITH BIKINI SNAP, REFLECTS ON ‘YEAR OF MISERY AND ELATION’

Her tiny frame and toned abs were on full display.

“50 is the new 30, feel like I’m just getting started,” the “Taste The Nation” host said in a Twitter post.

Lakshmi then posted two more bikini pictures.

“Thank you for all of your sweet birthday wishes 💖 here's to the next 50 🌞,” she said on Instagram, reposting her swimsuit photos from Twitter.

PADMA LAKSHMI REVEALS SHE EATS OVER 7,000 CALORIES A DAY WHEN FILMING ‘TOP CHEF’

Lakshmi dished on her secrets to a toned body in an interview with Women’s Health in July.

“I started going to Pilates a few years ago, because my chiropractor recommended it for my back,” she said. The “Top Chef” star was diagnosed with scoliosis at age 13. “Pilates changed my body. It made me strong in places I didn’t know I needed to be.”

Aside from body goals, Lakshmi has had many achievements, such as the success of her show “Taste the Nation” on Hulu, and increased family time amid the coronavirus pandemic.

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“I cannot ask for anything more. I am truly blessed: a loving and attentive partner, a child that continues to be a miracle every day and work that I am proud of and fully engaged by with people I love,” she wrote on Instagram on her 50th birthday.

Lakshmi concluded: “I am today very lucky. But I am also a product of the toil and troubles my younger self endured. And I thank that version of me.”

Padma Lakshmi celebrates 50th birthday with bikini snap, reflects on ‘year of misery and elation’

Tue, 01 Sep 2020 21:02:04 -0400

Padma Lakshmi is ringing her 50th with some “Birthday thoughts.”

The “Top Chef” star hit the half-century mark on Tuesday and in celebrating her milestone, reflected on the year as a whole while offering inspirational words for her fans.

“This year has been a mix of misery and elation. The whole world was swallowed up by the plague In March. We were lucky but so many weren’t and I felt an impending doom, a creeping anxiety I could not shake,” she penned in a lengthy post on Instagram. “Then another Black life was taken and it was good that we all rose up- but so painful too. So painful that some of our fellow Americans could not even bring themselves to say that Black lives matter, some who hold our highest offices.”

PADMA LAKSHMI REVEALS SHE EATS OVER 7,000 CALORIES A DAY WHEN FILMING ‘TOP CHEF’

The India-born beauty, whose mother Vijaya is a retired oncology nurse, said amid the global coronavirus pandemic, her family has grown together in unimaginable ways and took the moment to issue a minuscule pat on the back for the success of her Hulu series “Taste the Nation.”

“But personally, at home things were peaceful. We made a cocoon for our family. We lived for the first time-all under one roof. We became closer,” she explained. “And professionally, I finally got to show the world what I would do if I got to build a show from scratch. 'Taste the Nation' was well received beyond my wildest dreams, 100% even on rotten tomatoes!”

PADMA LAKSHMI RECALLS HER ANGER AFTER LATE ENDOMETRIOSIS DIAGNOSIS: ‘I LOST A WEEK OF MY LIFE EVERY MONTH’

Lakshmi said the best part of creating “Nation” for the streaming giant was “hearing how all of you felt when you watched it, reading how families watched together. The episode with my mother and littlehands felt like a tribute to all my mother and millions of other immigrant parents had sacrificed.”

The former model shared a revealing bikini snap while she stood along a beach and held a small starfish in the palm of her hand. A second image showed her among her family in a swimming pool.

PADMA LAKSHMI CHUGS TEQUILA UPON LEARNING DAUGHTER'S SCHOOL IS CLOSED TILL SEPTEMBER: 'WE COULD ALL USE A DRINK'

Lakshmi issued a huge token of appreciation to her fans “for joining me on this trip.”

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Added the author and activist, “I have loved sharing it with all of you everyday (even the Trump supporters).”

Guy Fieri shares a favorite pandemic dish, discusses love for this cuisine

Tue, 25 Aug 2020 04:00:20 -0400

Guy Fieri always keeps it real, but he's also keeping busy through the coronavirus pandemic by fundraising for restaurant relief, filming for Food Network and, of course, getting crafty in the kitchen.

In conversation with 91��, the celebrity chef revealed the weirdest thing he’s cooked during lockdown and gushed about one of his favorite cuisines — along with a must-know tip for ordering it.

WOMAN MAKES GUY FIERI SIGNATURE DISHES FOR A WEEK, DECLARES ONE THE WINNER

“Everybody’s got that secret recipe up their sleeve!” Fieri said of his latest culinary creation during the pandemic: a French onion chicken bake.

“We were on a road trip, and we were traveling from campground to campground, and the kids were talking about French onion soup, and I said ‘OK, what if we made it with chicken?’” he recalled.

Fieri, who recently teamed up with Heluva Good! Dip for a Fully Loaded Sweepstakes (more on that below), then combined some chicken with the brand's French onion dip and a few other key ingredients to create the dish — and it turned out to be a hit with his French onion soup-obsessed family.

“It’s everything that you love about French onion soup, a little bit more fortified, but a little bit heartier,” he explained.

GUY FIERI: 5 LITTLE-KNOWN FACTS ABOUT THE MAYOR OF FLAVORTOWN

In other foodie news, the “Diners, Drive-Ins and Dives” host said he loves how accessible Indian food — one of his favorite cuisines — is becoming across the country.

“I remember when I was a kid going to Indian restaurants. The flavor profiles and the spices and the way the food is prepared was pretty foreign for folks. And I love to see it now that it’s so much better understood and appreciated,” Fieri said. “It’s one of our family’s all-time favorites.”

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Truly a chef at heart, the restauranteur also shared a quick tip for ordering Indian food while out and about.

“One of the things I tell people all the time, ‘Don’t go to the restaurant and just order the same thing that you order every time!’” he exclaimed. “Order a couple of your favorites, but then branch out and give yourself a chance [to try new things]."

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Between mouthfuls of chicken and Indian takeout, the Mayor of Flavortown is also encouraging all savvy snackers to submit their wildest recipes to his Fully Loaded Sweepstakes with Heluva Good! Dip for a chance to win a one-on-one recipe jam session with the legend himself.

Fieri's Fully Loaded Sweepstakes officially begins on Aug. 25 and runs through Sept. 10.

Guy Fieri talks coronavirus restaurant relief, how pandemic is forcing 'Guy’s Grocery Games' to change format

Fri, 21 Aug 2020 04:00:34 -0400

They don’t call him the mayor of Flavortown for nothin’.

Guy Fieri is passionate about giving back, doubling down to lend a helping hand to a major national fundraiser for restaurant workers who suffered financially due to the coronavirus pandemic.

The celebrity chef got candid with 91�� about his partnership with the Restaurant Employee Relief Fund and what fuels his fire, also sharing how COVID-19 has affected Food Network filming and what he’s been cooking with his family.

'FLAVORTOWN': THOUSANDS SIGN PETITION TO RENAME COLUMBUS, OHIO, AFTER GUY FIERI'S FICTIONAL FOOD UTOPIA

To date, the National Restaurant Association Educational Foundation has raised over $21.5 million to assist over 43,000 restaurant employees, providing workers in all 50 states with one-time $500 grants, a spokesperson told 91��.

From coast to coast, the foodservice industry has been devastated by the ongoing outbreak, amid restaurant closures, restricted operations and self-isolation efforts from the public. Thus, the present moment has marked a critical time to step up for those who serve, Fieri said.

“I’ve been in the restaurant business my whole life. It’s always what I wanted to do, it’s what I love. And the restaurant business and industry, it’s always there for people,” he dished. “They’re there for all your occasions – the good ones and the bad ones – they’re there to make you feel good, they’re there as a convenience. There’s all kinds of things that the restaurant and hospitality [industries] do for society.”

“Now, here we are in a very difficult time where restaurants are closing or are closed, or they’re only allowed to serve outside, or they can only have people in the bar, and on and on and on.”

Amid a future of great uncertainty, the opportunity to rally support through the fundraising campaign has been remarkable, Fieri said.

“I’ve run into so many people on the street and they go, ‘I got that money, that happened, I really got it!’” he shared.

“Granted, there are way more than 40,000 people without jobs in the restaurant business, but just to be able to make a little bit of an impact and a little bit of a contribution – and not just the money, but let people in the industry know how much we all love and care and support them,” he continued.

“I’ve done some really cool things in my career, but I think the ability to bring all those key people together and raise that kind of money – I’ll never forget this one,” he added.

GUY FIERI: 5 LITTLE-KNOWN FACTS ABOUT THE MAYOR OF FLAVORTOWN

As for personal projects, the television host said that that the pandemic has totally transformed filming for his signature Food Network programming, at least for the time being.

“We haven’t been able to shoot ‘Diners, Drive-Ins and Dives’ because we’ve been sheltering in place, so we started shooting 'Triple D' here at the house, and having some of our favorite locations send their recipes to us,” Fieri said. “Then Hunter, my oldest son, and I would prepare the recipes and finish it for them. We did all this while doing a live video conference.

“So, it’s been a blast. We did a bunch of them, and getting ready to shoot some more.”

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“We also have our show, ‘Guy’s Grocery Games,’ which again, we couldn’t bring everybody into the studio because we have 150 people to pull that show off. So we’re doing a new show right now called ‘Triple G Delivery,’” he revealed.

“So what we’re doing is sending boxes of food to our chefs at home, and then giving them the challenges that they have to play using the food,” he said, adding that the “really funny” project is going great.

“Fortunately, giving some folks some work, giving some chefs some recognition, giving some fans some entertainment – you name all of it!” he exclaimed.

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As for favorite Fieri family recipes of late, the restauranteur said that he and his folks had fun with different Heluva Good! Dip products while traveling from campground to campground on a recent road trip adventure.

The Flavortown king has teamed up with the brand for a Fully Loaded Sweepstakes, encouraging all savvy snackers to submit their wildest recipes using the dip for a chance to win a one-on-one recipe jam session with the legend himself.

“We were taking the dips and just incorporating them into the different dishes that we were making and coming up with these crazy recipes,” he explained. “It was nice to see that you can incorporate something that you’re doing as a family and something that you’re doing for work and really make the two of them come together.”

Russell Crowe makes ‘very generous’ donation to damaged Beirut restaurant on behalf of Anthony Bourdain

Mon, 17 Aug 2020 08:51:43 -0400

Russell Crowe made a “very generous” donation to the Beirut restaurant Le Chef following the devastating explosions in Lebanon’s capital city.

The “Robin Hood” actor revealed on Twitter that he made the donation “on behalf of the late Anthony Bourdain,” who was a big fan of food in Beirut.

Filmmaker Amanda Bailly and journalist Richard Hall created a GoFundMe page to help rebuild Le Chef after the Aug. 4 explosions.

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“Someone called Russell Crowe made a very generous donation to our Le Chef fundraiser. But not sure if it’s *the* @russellcrowe,” Hall tweeted. The donation was $5,000.

Crowe later confirmed it was his donation.

“I thought that he would have probably done so if he was still around,” he wrote. “I wish you and LeChef the best and hope things can be put back together soon.”

ANTHONY BOURDAIN'S LIFE IN PICTURES

Hall responded: “Thank you! This is so generous. I just rewatched the episode with his first visit to Le Chef and he really got it. Charbel [the owner] is going to be over the moon.”

The restaurant surpassed its goal of $15,000 but revealed it would still accept more to support the staff before it can reopen.

Bourdain often traveled to Beirut before his death by suicide in 2018.

BEIRUT BLAST: US OFFICIAL SAYS FBI WILL JOIN INVESTIGATION

“Beirut. The food’s delicious, the people are awesome. It’s a party town,” the late chef told Bon Appetit magazine in 2016.

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The "No Reservations" star added: “And everything wrong with the world is there. Hopefully, you will come back smarter about the world. You’ll understand a little more about how uninformed people are when they talk about that part of the world. You’ll come back as I did: changed and cautiously hopeful and confused in the best possible way.”

Gordon Ramsay is mercilessly roasting home cooks on TikTok, and his own daughter isn't even safe

Wed, 12 Aug 2020 12:00:30 -0400

Well, at least he’s consistent.

Over the past few weeks, celebrity chef Gordon Ramsay has been using his TikTok page to critique the internet’s most baffling cooking videos, like that of a woman attempting to make “British fish and chips” in the microwave. But now, as proof that he’ll yell and scream at just about anyone who offends his culinary sensibilities, Ramsay has directed his rage at his own daughter’s cooking.

WATCH: AMERICAN 'TEA BUTCHER' SPARKS OUTRAGE OVER 'BRITISH TEA' TUTORIAL

In a video shared to TikTok earlier this week, the foul-mouthed chef filmed his own reaction to daughter Holly’s attempt at making potato gnocchi.

“What are you doing young lady?” he says, right before admonishing Holly, 20, for boiling her potatoes without peeling them first. He then criticizes her for trying to mash potatoes that aren’t “cooked properly,” and claims, “Young lady, you should know better. Shame on you, Holly.”

At one point, he also seems highly offended when she showed the camera her computer screen, which appeared to suggest that she was emulating Ramsay’s own recipe for gnocchi.

“No, stop it,” he says.

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Ramsay’s critique of Holly’s cooking is one of the latest in his recent spree of #RamsayReacts videos, which have so far chronicled his commentary on such home-cooked meals as “Wagyu” steak in a bag (that Ramsay compares to his grandfather’s colostomy bag) and a “low-carb sandwich” made with bell peppers instead of bread.

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And yes, Ramsay definitely dubbed the latter of the dishes an “idiot sandwich,” because, of course he did.

Rachael Ray thanks first responders for battling blaze at her New York home: 'We're all okay'

Mon, 10 Aug 2020 13:03:53 -0400

Rachael Ray took to Twitter to thank first responders for battling the blaze at her upstate New York home on Sunday.

The celebrity chef on Monday not only let her followers know that she and her family are OK, but also thanked those who came to combat the fire.

“Thank you to our local first responders for being kind and gracious and saving what they could of our home. Grateful that my mom, my husband, my dog… we’re all okay. These are the days we all have to be grateful for what we have, not what we’ve lost,” she wrote. “…I *did* lose my phone (posting through a team member) Thank you for all the well wishes, concern and outreach, but can’t return texts and calls at the moment…!”

RACHAEL RAY'S UPSTATE NEW YORK HOME DAMAGED IN FIRE

The New York Post reports that flames started shooting through the roof of her Lake Luzerne home on Sunday night. The family was home when the fire broke out. At the time, a spokesperson told the outlet that there were no injuries despite some of the dramatic images coming through from local outlets.

“Rachael, her husband and their dog Bella are safe,” representative Charlie Dougiello said. “The house is, unfortunately, damaged and we don’t yet know to what extent.”

The cause of the fire is being investigated by authorities.

Ray, 51, is perhaps best known for hosting a variety of cooking shows, including “30 Minute Meals” on the Food Network, as well as her syndicated lifestyle talk show “Rachael Ray.”

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According to New York Daily News, the star had been filming her show from the home as a result of the COVID-19 pandemic but there was no reason to believe that had anything to do with the fire at this time.

Woman makes Guy Fieri signature dishes for a week, declares one recipe the winner: ‘Heaven’

Wed, 05 Aug 2020 22:03:50 -0400

Guy Fieri is the well-established mayor of Flavortown. That’s not up for debate. However, what seems to be disputed is the tastiness of the dishes the official serves at said town.

'FLAVORTOWN': THOUSANDS SIGN PETITION TO RENAME COLUMBUS, OHIO, AFTER GUY FIERI'S FICTIONAL FOOD UTOPIA

Lara Walsh, a writer for Insider, put to the test a week’s worth of Fieri-created recipes “to see if they were really as good as advertised.” And, according to her findings, there was one recipe that was “heaven as soon as the first bite of this hit my mouth,” she shared in her article.

However, unlike their beloved creator, the Flavortown legend, not all of them managed to be stars.

Among those Walsh tested were Fieri’s signature Italian meatball sliders, “Mac Daddy” mac and cheese, stuffed pork chops, country ham and grits, Texas chili, French toast bananas foster and a “Cin-ful” peach cobbler.

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Out of the lengthy list of recipes – which required way more ingredients and time to make than she had anticipated, she reports – only two made her re-make list.

Brace yourselves – the mac and cheese was not on the list.

According to Walsh, she was “most excited about” the cheesy dish. However, when she compiled the eight-ingredients to make the classic comfort food, she was disappointed.

“The final result was definitely a bit of a letdown, and it was mushy and unappetizing when I tried reheating the leftovers,” she wrote.

Another one not on the remake list – the Texas chili, which ended up like “hamburger soup,” according to the home chef.

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But, despite not every recipe being a grand slam, there were some definite home runs, Walsh writes.

Are you ready?

The bananas foster French toast and double-cut pork chops both seem to have made the list as far as make-again worthy recipes go. But one was a clear runaway as far as her favorite from the week, and it was the sweet and gooey breakfast twist.

“I can say with 100% confidence that I've never had a better bananas-foster French toast,” Walsh says of the dish, calling the first bite “heaven.”

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She did concede, though, that the dish did not hold up the next day and should only be served fresh.

“The brioche kind of deflated after being in the fridge, so it wasn't as good the next day,” she wrote.

Though, as it is grilling season, and not bananas foster season, if you want some more Guy Fieri-approved creations, his bacon-wrapped shrimp with chipotle BBQ sauce might do the trick at your next cookout.

Guy Fieri's restaurant closed 3 days after opening due to COVID scare: report

Mon, 13 Jul 2020 17:53:32 -0400

Now is apparently not a good time to go to Flavor Town.

Only a few days after opening, Guy Fieri’s new restaurant in Oklahoma was forced to temporarily close, reportedly due to coronavirus concerns. This comes after the restaurant's launch had already been delayed due to the pandemic.

On July 7, Choctaw Casinos and Resorts posted on its Facebook page that Fieri’s American Kitchen and Bar had officially opened at the resort in Durant, Okla. Unfortunately, the opening was apparently short-lived. The casino’s website states that the restaurant is “temporarily closed.”

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On July 10, managers at the restaurant learned that one of the employees had tested positive for COVID-19, Dallas News reports. The location has reportedly closed its doors so that it can be thoroughly cleaned.

The restaurant was originally scheduled to open in April, Fox 23 reports. The restaurant reportedly features and outdoor patio and a view of the resort’s pool.

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According to the news outlet, Fieri said of the new restaurant and its location, “I’ve shot 'Diners, Drive-Ins and Dives' in Oklahoma and all over Texas and let me tell you, this part of the country knows good food. And in Durant in particular, you’ve got some good folks looking for real deal, scratch-made food, great cocktails and a big-time party … and the Choctaw Casino & Resort brings the heat!”

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The Choctaw Casino and Resort in Durant temporarily closed earlier this year but had reopened by June 1, according to its website. As with many places, the resort implemented increased health and safety measures, which include limiting occupancy levels, the installation of separation panels in key areas, providing masks for guests who wish to wear them and limiting table games to every other seat.

'Flavortown': Thousands sign petition to rename Columbus, Ohio, after Guy Fieri's fictional food utopia

Mon, 22 Jun 2020 10:00:40 -0400

We can picture it now: Guy Fieri will be appointed mayor in a ceremony presided over by Matthew McConaughey, in front of a large municipal fountain overflowing with nacho cheese.

An online petition to change the name of Columbus, Ohio, has gathered over 25,000 signatures after the organizer suggested they borrow an idea from Guy Fieri and call it “Flavortown” instead.

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The petition, started by Tyler Woodbridge, comes amid backlash to the city’s public statues of Christopher Columbus, which Mayor Andrew J. Ginther recently described as a representation of “our ugly past.” Across the country, other statues of Christopher Columbus have been torn down, defaced or removed in response to growing criticism over Columbus’ legacy in the Americas.

“Columbus is an amazing city, but one whose name is tarnished by the very name itself,” argues Woodbridge in his Change.org petition. “Its namesake, Christopher Columbus, is in The Bad Place because of all his raping, slave trading, and genocide. That's not exactly a proud legacy.”

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Woodbridge proposed “Flavortown” as a replacement, he says, for two reasons: “For one, it honors Central Ohio's proud heritage as a culinary crossroads and one of the nation's largest test markets for the food industry. Secondly, cheflebrity Guy Fieri was born in Columbus, so naming the city in honor of him (he's such a good dude, really) would be superior to its current nomenclature.”

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Woodbridge admitted, however, that he wasn’t aware of the next steps in actually bringing the petition to the town council. For now, he just intends to “get the ball rolling on a more flavorful tomorrow.”

The petition was started amid other calls to remove monuments, logos and brand names with problematic histories and racist connotations following the Memorial Day death of George Floyd in police custody. Columbus Mayor Andrew J. Ginther had also recently announced that a statue of Columbus outside of Columbus City Hall would be removed in favor of “diversity and inclusion.”

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91��' Brie Stimson and Janine Puhak contributed to this report.

Food Network pulls episodes involving chef following accusations of domestic abuse

Thu, 18 Jun 2020 13:44:24 -0400

A chef who that was featured on the Food Network several times has been barred from further appearances following accusations of domestic abuse. Episodes that include the chef have also been pulled from re-airing.

Chef Chad Barrett was accused of domestic abuse by his ex-wife, for which he was charged and is currently awaiting trial. Barrett has also been accused of violence by seven additional women, the Detroit Free Press reported.

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The Macomb County Prosecutor's Office confirmed to the Detroit News that the 32-year-old has been charged with domestic violence and was awaiting a pretrial hearing, which has been delayed due to the coronavirus.

Barrett appeared on the channel’s "Guy’s Grocery Games" show hosted by Guy Fieri in 2017 and 2019 as a contestant, the Detroit Free Press reported. He was also involved in the Food Network & Cooking Channel New York City Wine & Food Festival in 2019, the outlet shared. He has been removed from the festival’s website and banned from returning.

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“When we read the local news reports about the current allegations against this contestant, we pulled both episodes that he appeared, so no re-airs could be scheduled,” a Food Network spokesperson said to the Detroit Free Press.

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Barrett was also fired from his position as the executive chef of Feast restaurant in Chesterfield, Mich., due to the allegations.

Get grilling: Guy Fieri's bacon-wrapped shrimp with chipotle BBQ sauce

Fri, 22 May 2020 05:00:30 -0400

What do Guy Fieri and Sammy Hagar like to do when they hang out? Drink tequila and eat shrimp, apparently.

Fieri and Hagar, who previously collaborated on a tequila for Hagar’s line of spirits, have joined forces once again to offer their suggestions for our Memorial Day cookouts, assuming we’re still planning on having them.

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In honor of the upcoming holiday, Fieri shared one of his go-to grilling recipes for Bacon-Wrapped Chipotle BBQ Shrimp, featuring “festive, easy-to-find ingredients” from your local supermarket. And although he didn’t say it, we’re pretty certain they’d pair nicely with the vertical nacho tower he debuted during his “Nacho Average Showdown” with Bill Murray on Friday.

And of course, since this is Fieri and Hagar, they couldn’t refrain from recommending a watermelon/cucumber cocktail made with their very own Santo Tequila Blanco. Surprisingly, though, Fieri's shrimp recipe contains no tequila.

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If you’ve already got your cocktails covered, however, you can skip right ahead to the main course. Here’s how to make Fieri's grilled bacon-wrapped shrimp:

Bacon-Wrapped Chipotle BBQ Shrimp

Prep Time: 50 minutes
Cook Time: 10 minutes

Ingredients:

8 ounces bacon
20 shrimp, 21/25 count, peeled and deveined
½ cup BBQ sauce
¼ cup canola oil
3 tablespoons chipotle in adobo
3 tablespoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon red chili flakes
¼ teaspoon black pepper, fresh ground
¼ teaspoon cayenne pepper, ground

Directions

Soak the bamboo skewers in water to keep from burning during grilling.
Partially cook the bacon, cut in half, and let cool on paper towels.
Wrap the bacon around the shrimp and skewer through the point where the bacon ends, to keep from unraveling, about 3 to 5 shrimp per skewer.
Combine the BBQ Sauce, oil, chipotle, lemon juice, mustard, chili flakes, black pepper and cayenne in a blender and puree.
Separate the sauce, half for basting and half for dipping.
Cook the shrimp on the grill over medium heat. When the shrimp begin to turn pink, begin basting with the sauce.
Grill until bacon is crisp and shrimp is cooked through. Serve with remaining sauce.

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