Over on Chopped, it was fun to see the Next Food Network Star contestants again. I forgot how much I liked Lisa Garza, and despite the fact that she didn't complete the challenge, I was rooting for her to get past the first round. Did you watch either of the new shows? Share your thoughts below!
Photo courtesy of NBC
With only five competitors left on Top Chef All-Stars, it's only natural that Bravo get the public excited for what's to come next with the franchise: Top Chef Masters season three! This time Kelly Choi is out and she's been replaced by the hunky Australian chef Curtis Stone. Also gone from the judge's table? James Rayner and Gael Greene. They've been replaced by former Gourmet editor in chief Ruth Reichl; James Oseland is the only remaining judge from the previous two seasons. Although the cast of participants lacks some big names, I'm excited simply for the new lineup on the critics' panel. Here you'll learn which chefs will participate and find out a little more about them.
Photo courtesy of Bravo
The dashing Aussie chef caught up with Slashfood and talked frankly about everything from the "freaks" on Celebrity Apprentice to Kelly Choi's sudden exit on Top Chef Masters. For all his quips, head over to the full story at Slashfood.
No word on the chefs who will participate, but the channel did announce a ninth season of Top Chef; casting will begin soon. Also slated to premiere in 2011 on Bravo? Rocco DiSpirito's show, Rocco's Dinner Party, a competition where the chefs have to throw the ultimate dinner party.
Since I wasn't much of a Kelly Choi fan, I'm excited to see Curtis Stone as the host of TC Masters.
How about you? Will you be more interested in Top Chef Masters now that it's hosted by a real master chef?
Although NBC hasn't had too much luck with culinary air time, this competition — which pits aspiring restaurateurs with different gourmet concepts against each other for the chance to win a new chain backed by Bobby Flay, Curtis Stone, Chipotle's Steve Ells, and Nestle rep Lorena Garcia — looks pretty intriguing.
Which concept will succeed the likes of Taco Bell and KFC: will it be kebab sliders, saucy balls, fried chicken and waffles, or grown-up grilled cheese? To catch the clip and weigh in on the new show, read more.
Yesterday celebrity chefs Tyler Florence, Cat Cora, and Curtis Stone made an appearance on The Oprah Winfrey Show. The chefs shared recipes and tips on how to cook more affordably during the recession. They also went into the kitchen of viewers to perform culinary interventions. Stone helped a couple cut their takeout budget by learning to cook, Cora taught a family how to use fresh ingredients to make healthy dishes, and Florence showed a mom the best way to feed her children. The chefs provided some great suggestions on how to save money when grocery shopping. For their ideas, read more
- Check out this sneak peek of Spain...on the Road Again. It looks like so much fun! — People
- Bon Appétit has made over their website to feature their top 100 recipes. — The BA Blog
- Update the classic rice krispie treat by using Fruit Cheerios instead of rice cereal. — Erin Cooks
- Love chocolate? Be sure to read these tips for storing your beloved chocolate bars. — Candy Blog
- How well does the pancake puff pan work? — The Kitchn
- Get the 411 on which containers are best for storing food. —Culinate
- Tyler Florence, Curtis Stone, and Ingrid Hoffmann battle to make the best sandwich on Oprah's Sandwich Showdown. Padma provides her two cents and announces the winner. — Oprah
Many of you have written in and asked my opinion of Curtis Stone, aka The Take Home Chef. Truth be told, I don't know too much about him, other than he started at Melbourne's Savoy Hotel at the age of 18, and then later moved on to The Grill Room with Marco Pierre White (Godon Ramsay's mentor/nemesis). I also know that he's the author of a beautiful book called Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook.
The book is divided into four seasonal chapters, as well as three difficulty levels, and is full of mouth-watering dishes like Deep-Fried Eggplant and Mozzarella with Basil, Lentil Stew with Spicy Sausage and Crispy Pork Belly. It is clear that Stone's mission is to celebrate fresh seasonal ingredients and to get you, the home cook, interested in exploring the possibilities. There are plenty of tips and each recipe has a gorgeous photo to accompany it.
To get a taste of what the book has to offer — aka the recipe for Deep-Fried Eggplant and Mozzarella with Basil — read more