Tag Archives: shows

Carolina Smothered Chicken with Creamy Mustard Sauce, as Seen on Delicious Miss Brown, Season 3.

This Kardea Brown Creamy Carolina Smothered Chicken Recipe is a Must-Try

As Kardea Brown has proven time and again on Delicious Miss Brown, truly crave-worthy comfort food involves a familiar favourite (chicken, chicken and more chicken) combined with a thick, mouth-watering sauce that will make you want to lick your plate clean. Trust us, you’ll want to introduce this hearty dish into your regular meal rotation.

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Kardea Brown’s Carolina Smothered Chicken with Creamy Mustard Sauce

Total Time: 1 hour, 10 minutes
Yields: 4 servings

Ingredients

Chicken:
1 cup all-purpose flour
1 Tbsp House Seasoning, recipe follows
4 bone-in chicken thighs
1 cup canola oil

Sauce:
1 medium onion, diced
2 Tbsp unsalted butter
4 cloves garlic, minced (about 1 tablespoon)
1 tsp dried thyme
1/2 tsp dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups heavy cream
1/2 cup Dijon mustard
1 tsp ground mustard
2 Tbsp chopped fresh parsley

House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Host Kardea Brown, Carolina Smothered Chicken with Creamy Mustard Sauce, Roasted Broccoli Salad with Bacon Dressing, as Seen on Delicious Miss Brown, Season 3.

Directions

1. For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.

2. Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.

3. For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.

4. House Seasoning: Yields 1 1/4 cups. Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

Related: Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here:


Two grilled tuna tacos filled with a mix of veggies and fresh salsa sit atop a crispy homemade corn tortilla

The Best Tacos in North America in 2021: John Catucci’s Bucket List Picks

Originating in Mexico sometime in the 18th century, today’s taco craze proves these simple tortilla snacks have serious lasting power. And with good reason; tacos are cheap, versatile and undeniably delicious. This hand-held street food packs intense flavour in just one bite and boasts the ability of entirely new tastes depending on your salsa of choice.  Whether you’re grabbing some late-night eats off the street corner or indulging in the diverse flavours at a high-end restaurant,  a taco simply never disappoints.  Why not make your New Year’s resolution to try the best tacos with one of food expert John Catucci’s picks of 2021!


See More: Browse the Restaurants Featured on Big Food Bucket List

Al Pastor Tacos with refried beans and a salad

Based on the lamb Shwarma brought to Mexico by Lebanese immigrants, the Al Pastor taco combines aromatic Middle Eastern spices with those indigenous to South America. A mainstay staple, this beef or pork-based taco can be found at just about any authentic taqueria, but for the ultimate plant-based take you’ll want to head to Tumerico in Tucson, AZ.  Prepared with smashed jackfruit, deep-fried then sauteed with pineapple for a sweet, caramelized finish. Top it all off with fresh corn, pico de gallo, onion, cilantro, a drizzle of cashew cream, and restaurant signature – a dusting of Tumeric. Beloved by meat-eaters, vegetarians and vegans alike for it’s spicy, smokey flavour.

Get the recipe for Al Pastor Tacos

 

Over at Tacos Chiwas, Chef Nadia Holguin shares the flavours of her families home state of Chihuahua, Mexico. The smoked brisket Deshebrada Roja Gorditas is the supreme hand-held food; slow-cooked shredded beef and refried beans fill a homemade flour tortilla pocket. Chef Nadia makes the 12-hour trip home each month to bring in the dried red hatch chile used to make the savoury Roja sauce, so you know she is passionate about bringing her guests the absolute best.

Related: 50 Tasty Taco Recipes You’ll Crave Every Day of the Week

 

John Catucci and Chef Nick Liu smile at one another while cooking in the kitchen at DaiLo

At the height of their popularity, the traditional taco took on a whole new delicious dimension when chefs began cooking them in a fusion style. At Toronto, Ontario’s Dailo, Chef Nick Liu creates predominantly Chinese fare with signature flair, including his exquisite Crispy Octopus Tacos.  The self-titled Ninja Chef begins by substituting your standard corn tortilla with thin slices of crunchy, sweet jicama and follows up with layers of salty pork belly, crispy fried octopus and an Asian vegetable garnish. The result, as John demonstrates, is a bite worthy of three first pumps of pure joy.

 

Related: From Competitor to Judge: Nick Liu Returns to Food Network Canada on Wall of Chefs

If you’re intrigued by a new blending of flavours but aren’t ready to give up a corn base, Primal Kitchen & Bar has you covered with their Tuna Tacos.  This Halifax kitchen fills their tortilla with a seared, pink tuna steak, topped with avocado crema, pickled vegetables and delicate shavings of dried seaweed.  Not that it needs selling, but John Catucci does call it “the best fish taco” he’s ever had.

Get the recipe for Tuna Tacos

 

Now that you’ve dipped your toes in the experimental side of things, it’s time to up the ante with a true original; Abe Fisher’s Veal Schnitzel Taco, found in the heart of Philadelphia. These decadent tacos are uniquely prepared with chunks of braised veal, which are then breaded and deep-fried. Finished with a salty anchovy mayo and sweet and spicy pickled red cabbage for the perfect bite every time.

Get the recipe for Veal Schnitzel Tacos

 

If you’re looking to really surprise your taste buds, Hamilton’s own Rapscallion Rogue Eatery is slinging sweetbread tacos, made with a less conventional, but seriously amazing, buttermilk fried pancreas. This buttery, rich meat is complemented by a drizzle of smokey, poblano aioli, spicy mango salsa and garnish with pickled red onion and fresh cilantro. Meat lovers everywhere- add this to your bucket list!

Watch full episodes of Big Food Bucket List onlineYou can also stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Host Jeff Mauro arrives, as seen on Kitchen Crash, Season 1.

Getting to Know Kitchen Crash’s Jeff Mauro: From Comedy To Cooking

Jeff Mauro’s worn a lot of hats during his career — from a chef’s toque to a ball cap — but he’s best known for his cooking shows. From the love of the humble sandwich to a hard-won place in the Food Network Canada roster, Jeff’s sampled a smorgasbord of skills on his way up. Here are 10 things you may not know about the host of the new Food Network show Kitchen Crash.

He’s Been a Comedian From Childhood

Born and raised in Chicago, Jeff’s been joking around since he was a kid — he started doing plays and comedies in the second grade and began honing his improv chops at Second City youth classes the next year. He even did standup comedy (briefly) in his 20s.

He’s Studied the Art of Television

Jeff’s ease with the camera comes through some serious studying: he has a degree in communications, radio, and television production from Bradley University in Peoria, Ill. and was the valedictorian of his graduating class in 2000.

He Cooked His Way Through College

As the kitchen steward at the Sigma Chi fraternity house at Bradley, Jeff paid for his room and board by practicing his cooking skills on his fellow students. “I remember making everyone sit down and enjoy a nice dinner with wine,” he said in an interview with Spoon University. “It was pretty funny turning this crazy animal house into a place where we enjoyed a civil supper.”

 

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A post shared by Jeff Mauro (@jeffmauro)

He Has Professional Training in Cooking

During a stint in Hollywood pursuing his comedy and cooking career, Jeff made his bones the old school way — by enrolling in Le Cordon Bleu culinary program to hone his cooking chops, according to his bio.

Deli Runs in His Blood

After moving back to his hometown of Chicago, he opened up Prime Time Deli & Catering in Westmont, Ill., with his older cousin Dave, a chef. Jeff was also behind the now-defunct Pork ’n Mindy’s and now builds sandwich kits for his brand, Mauro Provisions.

Chef By Day, Actor By Night

Jeff split his time between slinging sandwiches and singing on stage at Piper’s Alley Theatre as Tony in the Chicago production of the interactive and kitschy musical, Tony and Tina’s Wedding. “I auditioned as a waiter and worked my way up to the Tony role,” he told Love In The Time Of Coronavirus.

He Has a Podcast With His Sister, Emily

One of four siblings, Jeff gets in lots of family time — especially with his sister Emily, with whom he does the podcast Come On Over (which has recently been spun off into a cookbook). Jeff jokes about the high ratings amongst his family members: “We are the ‘#1 New Podcast hosted by siblings’ as voted on by at least 6 of my 9 Aunts,” he posted on Instagram.

 

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A post shared by Jeff Mauro (@jeffmauro)

He’s No Stranger to the Food Network Canada Audience

Although Jeff auditioned three times for The Next Food Network Star before ultimately winning season 7, he’s making up for lost time. He’s made appearances on Chopped, Beat Bobby Flay, Guy’s Grocery Games, and judged Chopped Junior and Cupcake Wars. He also spun off his niche from The Next Food Network Star into three seasons of Sandwich King and currently co-hosts The Kitchen and his new show, Kitchen Crash.

He Has Two Mini Golden Doodles Called Jojo and Pinot G

Jeff’s fallen in puppy love with his two tiny doggos, who have their own Instagram account (@jojoandpinot) which currently sits at over 6,300 followers. The pups apparently prefer yak bones and turkey to sandwiches, however.

 

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A post shared by Jeff Mauro (@jeffmauro)

His Family Sometimes Acts As His Camera Crew

During pandemic times, Jeff’s wife Sarah and son Lorenzo helped out with camera and styling duties during socially distanced filming for some of his television appearances.

 

View this post on Instagram

 

A post shared by Jeff Mauro (@jeffmauro)

And Once More With Feeling: Jeff Loves to Belt Out the Classics

Whether he’s serenading a ballpark with an enthusiastic version of “Take Me Out To The Ballgame” during a Cubs game or taking a happy birthday wish to operatic heights, Jeff isn’t afraid to attack each song with gusto.

Watch Kitchen Crash January 10 at 10ep and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Host Jeff Mauro appears, as seen on Kitchen Crash, Season 1.

5 Hot New Releases to Binge on Amazon Prime This January

Here’s a resolution: watch more of the most delicious, drool-worthy shows to inspire you in the kitchen in 2021 (and beyond). Ring in the new year with a slew of new Food Network Canada series that you can binge-watch now with STACKTV on Amazon Prime. Ready to bid adieu to 2020 and hone your cooking skills in the year ahead? Read (and watch) on.

Kitchen Crash

Who Should Watch: The family who grocery shops together.

Host Jeff Mauro appears, as seen on Kitchen Crash, Season 1.

Jeff Mauro (The Kitchen) arrives in unsuspecting neighbourhoods to put chefs to the ultimate grocery showdown. Chefs are challenged to ambush real family homes and have a cookout right in the middle of the street. The winning chef achieves bragging rights (and a cash prize to split with the family whose pantry they raided!).

Big Food Bucket List

Who Should Watch: Supporters of local restaurants.

John Catucci watches as a restaurant patron takes a big bite of a pizza dish

John Catucci returns for all-new episodes of the most delicious and hilarious channel show. From Orlando, Florida to Hamilton, Ontario, John is leaving no stone unturned and trying all the delicious joints on his bucket list.

Related: Big Food Bucket List Restaurants That Offer Takeout Now

Kids Baking Championship

Who Should Watch: Little bakers, and the ones who love them.

Wideshot of Bella, Miabella, Haylin, Nemo, Keaton, Trey, Cydney, Mckenzly, Andrew, D'von, Namiah, Jonah racing to pantry, as seen on Kids Baking Championship, Season 9.

Duff Goldman and Valerie Bertinelli return for an all-new season of the exciting baking competition. Child prodigy bakers compete in a series of challenges to prove that they have the baking chops to be named the baking champion.

See More: Ree Drummond’s Very Best Dinner Recipes for Kids

Chopped $50,000 Champs Challenge

Who Should Watch: Couch culinary critics.

Contestants Brittany Rescigno, Gregory Headen, Fernanda Tapia, and Cory Oppold prepare to open their appetizer baskets during the Champions Tournament, as seen on Chopped, Season 45.

Former Chopped champions return to compete once more! It’s a battle of racing clocks and mystery basket curveballs as the best of the best compete to win a whopping $50,000.

Delicious Miss Brown

Who Should Watch: Anyone whose new year resolution is to cook more!

Miss Kardea Brown plates her Steakhouse Burger with frizzled onion, thick cut bacon, tomato and blue cheese dressing, as seen on Delicious Miss Brown, Season 3.

Caterer and cook Kardea Brown is whipping up Southern comfort food and sharing her recipes with you. Many of her recipes pay homage to her Gullah heritage (a distinct group of African Americans living in the Lowcountry region), inspired by recipes from her mother and grandmother. One thing is certain – when you’re in Miss Brown’s kitchen, there are sure to be some delicious eats!

Related: Easy, Comforting Recipes From Delicious Miss Brown

Anna Olson holds up a ceramic ramekin dessert

Anna Olson’s Genius Way to Use Up Leftover Holiday Cookies

They say one person’s trash is another person’s treasure – and this rule certainly applies in the kitchen! From pie crusts to trifles, there are dozens of creative ways to use stale cookies in sweet repurposed recipes. Use Anna Olson’s tip below for any type of cookies you have on hand, or try your hand at one of our other great recipes that make use of your sweet holiday leftovers.

Related: Shop Anna Olson’s Top 10 Baking Gadgets

Sugar Cookies


To use as a crumble topping, break up leftover sugar cookies into little pieces in a bowl. For every one cup of crumbled up cookies, add two tablespoons of melted butter and half a teaspoon of cinnamon. It’s that easy! After cooling, serve this delicious dessert as you like it – drizzled with caramel sauce, with a scoop of ice cream, or a dash of icing sugar.

Chocolate Sandwich Cookies

Wooden charcuterie board with a chocolate dessert salami cut into small coins

Take leftover store-bought or homemade chocolate sandwich cookies and make a rich, chocolate-y no-bake dessert (that makes a great late holiday gift!). Chocolate sandwich cookies, graham crackers and pretzels stud this dessert salami, making it the perfect recipe to use up all your leftover snacks.

Get the recipe for No-Bake Oreo Salami

Gingerbread Cookies

Milk chocolate bark studded with ginger snap cookies, cranberries and pistachios and drizzled with white chocolate

Got surplus gingerbread cookies or a smashed gingerbread house? Crushed up gingerbread cookies work perfectly in place of ginger snaps in this milk chocolate holiday bark.

Get the recipe for Gingerbread Holiday Bark

Shortbread Cookies

Vanilla ice ccream swirled with strawberries and topped with a cookie crumble

For a sweet, buttery topping, crumble leftover shortbread cookies on top of ice cream drizzled in homemade strawberry rhubarb syrup. It’ll add a little crunchy texture to your sundae.

Get the recipe for Strawberry Rhubarb & Shortbread Cookie Crumble

Anything Else!

Grasshopper pie with chocolate crust and mint cream filling and a sprinkling of chocolate cookie crumble

Instead of graham crackers, use a cookie of your choice to make a delicious pie crust. For this traditional grasshopper pie recipe, crush chocolate cookies and mix with melted butter. Press into a pan and then fill with marshmallow fluff. Delish!

Looking for more ways to use up leftovers? Check out these tasty ways to use all that leftover turkey, plus these sweet & savoury ways to repurpose pie dough.

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

How to Make Ina Garten’s Make-Ahead Mashed Potatoes

It really doesn’t matter whether you serve turkey, ham, a turducken or even a tofurky — for many, the real star of a holiday meal is the mashed potato. Nothing beats the side dish’s creamy texture and buttery flavour, which is why we’re always looking to up our mashed potato game with cheese, buttermilk, bacon and other delightfully decadent toppings.

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

Related: Ina Garten’s Coziest Holiday Brunch Recipes

Ina Garten’s stress-free, goat cheese-filled make-ahead mashed potatoes recipe will certainly become a winner at your festive table this year. These spuds are one of those amazing dishes you can make ahead, and then heat up on the day to give them a crunchy Parmesan crust. Because who doesn’t want to check off another item on your to-do list before the big day? The only real trick will be not eating them all yourself. Simple, laid back and delicious — exactly how Ina Garten believes gatherings with friends and family should be.

Ina Garten’s Make-Ahead Goat Cheese Mashed Potatoes

Ingredients:

3 lbs large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 oz garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 Tbsp (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375°F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

2. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

See More: Ina Garten’s Vegetable Sides That Will Steal the Show 

3. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

4. Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

Watch Barefoot Contessa: Back to Basics and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Celebrate the Holidays With Molly Yeh’s Brussels Sprout Latkes

Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering holiday staples, and this clever twist on the Hanukkah classic is no exception. Whether you’re trying your hand at making latkes for the first time or looking for a new spin on a family favourite, this quick and easy masterpiece is your best bet.

Chickpea flour, red pepper flakes, onion, garlic and shredded Brussels sprouts come together in this healthier latke recipe that will become a household favourite. Just don’t forget the homemade balsamic Dijon sour cream dip for the finishing touch!

Related:  Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Host Molly Yeh's Brussels Sprouts Latkes & Balsamic Dijon Sour Cream, as seen on Girl Meets Farm, Season 2.

Molly Yeh’s Brussels Sprout Latkes

Total Time: 35 minutes
Yields: 8 servings

Ingredients:

Balsamic Dijon Sour Cream:
1 cup sour cream
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp balsamic vinegar
1/4 tsp kosher salt

Latkes:
4 large egg whites
1 Tbsp fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Hanukkah

Directions:

1. For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.

2. For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine.

3. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.

4. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.

5. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.

Related:  20+ Hanukkah Decorations You’ll Want to Display All Year Long

Watch the how-to video:


Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Host Kristin Chenoweth, as seen on Candyland, Season 1.

5 New Releases to Watch on STACKTV with Amazon Prime This December

The holidays are one of the most delicious times of the year – and while 2020 is making us reimagine typical festive traditions, you can always count on Food Network Canada as a source of inspiration, no matter what you’re craving. Here, we’ve rounded up an all-new selection of holiday shows featuring your favourite faces and enough delectable recipes to fill your stockings twice, plus classic shows that you’ll love watching any time of the year! Watch Food Network Canada on STACKTV with Amazon Prime Video Channels all December long.

Buddy vs Christmas

Who Should Watch: The family whose Christmas tree has been up and decorated since November

Team Buddy featuring Buddy Valastro, as seen on Buddy vs Christmas, Season 1.

Fan favourite Buddy Valastro returns for a brand new competition, this one decidedly more nice than naughty. It’s a completely new side of Buddy, as he’s pushed outside of his cake-creating comfort zone to compete against talented artists and design magical, holiday-inspired creations.

Related: Cakes, Cookies or Pies? Buddy Valastro Reveals His Ultimate Holiday Treat

Feasting With the Stars

Who Should Watch: Anyone missing big holiday get-togethers with family and friends

Geoffrey Zakarian, along with his family and celebrity friends, is sharing his treasured traditions and festive recipes with you in this one-hour special that’s the perfect way to get into the holiday spirit.

Restaurant Impossible: Revisited

Who Should Watch: Restaurant renovation aficionados

Robert speaks with Jennifer Kerzie outside of the restaurant, as seen on Season 17 of Restaurant Impossible

In these special episodes, host Robert Irvine heads back to previously visited failing restaurants to check in with the owners and discover their progress since the initial visit and see how things have changed.

See More: 20 Canadian Food Causes That Need Your Help This Holiday Season

Candy Land

Who Should Watch: Nostalgic board game lovers

Host Kristin Chenoweth, as seen on Candyland, Season 1.

The classic board game is brought to life in Candy Land, hosted by Kristen Chenoweth! Competitors travel around the board, plucking ingredients straight out of the game and building their sweet masterpieces along the way. You’ll be transported directly into a childhood fantasy with this sweet new series.

Christmas Cookie Challenge

Who Should Watch: Santa’s cookie bakers

Wide view of Host Ree Drummond and Host Eddie Jackson, as seen on Christmas Cookie Challenge, Season 4.

Eddie Jackson and Ree Drummond are back hosting a new season of this sweet competition. In each episode, five bakers compete to find out if their holiday cookie-making skills are worthy of Santa’s nice list (plus a cool $10,000 prize).

Related: From Bakers to Grill Masters, Holiday Gifts Perfect for the Food Lover in Your Life

Anna Olson smiles while icing a cupcake with her Anna Olson Kitchen Disposable Icing Bags

Anna Olson’s Top 10 Baking Tools for the Holidays

Holiday baking season is here and having the right tools on hand will help lead you to success. These are my top gadgets to make this holiday season less stressful. Remember, “stressed” spelled backwards is “desserts!”

Related: Anna Olson’s 50 Ultimate Holiday Desserts

1. Offset spatula

This tool becomes an extension of your hand as you use it to lift cookies off of hot trays, loosen cakes delicately from their pans and frost cakes with precision and panache. The spatula I use in Bake is my own. I’ve had it for about 10 years and I’d be lost without it!

Food Network Canada Editor Pick: Anna Olson Kitchen Long Offset Spatula,  HBC, $10.

Hands mixing a batter with a black silicone spatula with various baking tools and ingredients laid on the table around the bowl

2. Silicone spatula

I prefer the curved spatulas for effective folding and stirring and for getting every last bit of batter out of a bowl. Silicone is heatproof so it can be used to stir pastry creams and sauces on the stove.

Food Network Canada Editor Pick: Allwin Housewares Silicone Spatula 3-Piece Set, Amazon, $12.

3. Oven thermometer

This may sound trivial but a thermometer placed inside your oven is a valuable and inexpensive tool that can save you frustration and prevent spoiled baked treats. You’d be amazed how many ovens don’t sit at the correct temperature the entire time your goods bake. Just because your oven “dings” or displays the temperature doesn’t necessarily mean it is accurate. If you discover your oven temperature is far out of range by 10 °C or more, a repair person can recalibrate it.

Food Network Canada Editor Pick: Pecula Oven Thermometre, Amazon, $12.

Related: Anna Olson’s Top 5 Vegan Baking Substitutes

Anna Olson poses in her kitchen while icing a cupcake

4. Disposable piping bags

Gone are the days of fabric piping bags that never quite come clean or that only fit your largest piping tip. Most cake supply and even craft shops will carry disposable piping bags in an assortment of sizes. They can be reused if you wish and are fully recyclable. You can even buy really small ones, which are perfect if you’re hosting a cookie decorating party.

Food Network Canada Editor Pick: Anna Olson Kitchen 100-Pack Disposable Icing Bags, HBC, $18.

5. Ice cream scoops

I rely on an assortment of sizes, not just for scooping ice cream. They are great for portioning perfectly consistent cookies and dropping muffin or cupcake batter into tins with less mess.

Food Network Canada Editor Pick: Chee Mong Ice Cream Scooper Set, Amazon, $29.

6. Candy thermometer

The world of confectionery and chocolate work requires a precision that only a candy thermometer can offer. The difference between the thread stage and the soft ball stage of boiling sugar is only a few degrees and a candy thermometer takes the guesswork out of it. There are traditional models and also digital probe thermometers – both work equally well. If you have an induction cooktop I recommend the traditional model because the magnetic energy of the induction can interfere with the digital reads.

Food Network Canada Editor Pick: Taylor Classic Candy Thermometer, Amazon, $17.

Related: From Easy to Advanced: Anna Olson’s Chocolate Recipes For Every Skill Level

7. Fine rasp

Savoury kitchens use this fine grater for garlic and Parmesan but I value it for finely grated citrus zest, mincing ginger without any fibres, grating nutmeg and for chocolate. Now there are models with larger grates, so you get chocolate curls, not just shavings.

Food Network Canada Editor Pick: Starfrit Zester/Grater with Protective Cover, Amazon, $10.

Yellow Citrus Juicer on a marble table with freshly squeezed juice and lemons

 

8. Bar citrus juicer

Lemon, lime and orange juice figure prominently in desserts and I always use freshly squeezed juice. A bar juicer is and fast and convenient way to extract the most juice and it’s easy to clean.

Food Network Canada Editor Pick: Chef’n FreshForce Citrus Juicer, Amazon, $33.

9. Measuring tape

This may seem trivial but a fabric measuring tape is immensely handy in a baker’s kitchen. I can verify how thick my dough is as I roll it and I can measure the circumference of a piece of fondant before I lift it to cover a cake. Plus, I can ensure that my squares are all cut to the same size.

Food Network Canada Editor Pick: Edtape Measuring Tape, Amazon, $6.

10. Cake wheel

If you are getting serious about baking this will be a tool you’ll want to invest in. A cake wheel spins on its base, making seamless frosting simple and detailed piping less. Professional cast-iron cake wheels can be pricey but there are other more affordable options. You can even purchase a lazy Susan that can function as a cake wheel.

Food Network Canada Editor Pick: Anna Olson Kitchen Glass Top Cake Turntable, HBC, $44.

For more festive recipes from Anna Olson, try her Triple Gingerbread Bundt Cake and Hot Chocolate Nanaimo Bars.

All products featured on Food Network Canada are independently selected by our editors. However, when you buy through links in this article, we earn an affiliate commission.

This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table

When it comes to quick and easy five-ingredient meals, you can rely on The Pioneer Woman for a healthy and scrumptious weeknight option. With fresh cherry tomatoes, crunchy bell peppers and juicy cuts of boneless ribeye steaks, this bright and bold sheet pan wonder from Ree Drummond is everything you need in a well-balanced meat and veggie dish. *chef’s kiss*

Related: Simple and Satisfying Recipes That Use 5 Ingredients or Less

Steak Sheet Pan Supper

Active Time: 20 minutes
Total Time: 20 minutes
Yields: 2 servings

Ingredients:

2 red bell peppers, cut into thick rounds
2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings only)
2 cups whole cherry tomatoes
Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick
4 tsp Montreal steak seasoning
4 Tbsp olive oil
4 Tbsp salted butter
1 loaf crusty, artisan-style French bread, for serving

Related: The Pioneer Woman’s Cheesiest, Most Comforting Recipes Ever

Directions:

1. Position an oven rack on the highest level in the oven. Preheat the broiler on high.

2. Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.

3. Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren’t touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.

4. Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.

5. Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

Watch the How-To Video for Steak Sheet Pan Supper


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Team Buddy featuring Buddy Valastro, as seen on Buddy vs Christmas, Season 1.

Cakes, Cookies or Pies? Buddy Valastro Reveals His Ultimate Holiday Treat

Christmas is kind of a big deal at the Valastro residence. Sure, this holiday season may look a little bit different than Christmases past as a result of the pandemic, but in a typical year Buddy and his wife Lisa go all-out when it comes to their holiday dinners. Would you expect anything less from the Buddy vs. Christmas personality?

In previous years the couple has hosted all of their extended family, which adds up to more than 100 festive people. Typically Lisa cooks (prime rib, eggplant parm, lasagna, shrimp, lobster and more), while of course, Buddy does the desserts. But don’t let him fool you — he doesn’t necessarily whip up 100 mini pastries or elaborate cakes at home for the occasion.

Related: Buddy vs. Duff: See Buddy Valastro and Duff Goldman’s Most Epic Cakes

“Well, I’m not gonna lie. I don’t want to take credit,” he tells us. “I just bring like a slew of stuff from the bakery. We bring cakes and pies and cookies and lobster tails and pastries. And you know, we still love cake. After all these years and all these holidays and all these desserts, we still love cake.”

 

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While cake may be a year-round hit, Buddy adds that Christmas feels like an especially great time to indulge in pasties. He and his family specifically dive into Italian classics like cannoli and lobster tails (AKA sfogliatelle) because, let’s face it: when else do you have as much room for dessert as you do come the holidays?

“As big as the meal is that my wife makes, I swear it is just as important when we eat dessert,” he laughs. “No matter how stuffed everyone is — ‘oh, I can’t get up, I’m so full’ — they wind up all eating dessert. Every single one of them.”

Related: Ina Garten’s Best Desserts for the Holidays

For those fellow dessert-lovers out there, the host adds that around the holidays Carlo’s Bakery typically offers a red-and-white sponge cake that’s festive and crowd-pleasing — and they have a few other goodies in store for December too. This year that’s extra exciting for Canadians since the shop has expanded into Canada. In fact, Buddy says his Oh Canada Baby! cake would be the perfect thing for Christmas dessert this year.

“That would be a great Christmas cake on anyone’s table because it’s pretty and it’s delicious,” he says. “It’s also made with love. I want the Canadian people to know this is only the beginning of the plans for Canada because every time I come there fans are just so receptive and great. I’ve always felt so loved there and now it’s time for me to do some more in Canada.”

Related: Buddy Valastro’s Coolest Celebrity Cake Creations

For now Canadians can catch Buddy in his latest holiday-themed series, Buddy vs. Christmas. In each of the four episodes the baker and his team come together to face off against highly specialized artists (Broadway set designers, expert glassblowers and more) to see who can create the best life-sized Christmas displays to be presented at high-profile events.

 

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A post shared by Buddy Valastro (@buddyvalastro)

“These four creations are some of the best work — I was so blown away by what we did,” Buddy reveals. “When you see what we made, it’s just to another level. This was less about a competition because we’re all artists. Whether you’re a glassblower or whether you’re a brick artist and you make Legos or you’re a Broadway set designer or you’re someone who does animatronics in the windows, we’re all using different art forms to express our medium,” he continues.

“I love Christmas. My house is like the Griswolds at home with the decorations and stuff. And I gotta tell you, we just turned it on for this. It’s really cool.”

Watch Buddy vs. Christmas Mondays at 10EP and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Kardea Brown's Gullah Red Rice

Kardea Brown’s Smoky West African-Inspired Gullah Red Rice

As Kardea Brown shows us time and time again on Delicious Miss Brown, truly crave-worthy comfort food features a few common characteristics: it’s inspired by tradition, it’s simple to prepare and it’s packed with distinctive flavour — just like her colourful, devourable Gullah red rice.

Kardea’s red rice takes a flavourful staple of West African cuisine — jollof rice — and gives it an intensely delicious, sure-fire spin that’s influenced by her Gullah culture and her contemporary cooking style.

At its base, any red rice dish is just as it sounds — it’s rice cooked in some form of tomato, typically with an element of smoked meat added. To help keep her rice from getting soggy, Kardea uses parboiled rice (which has been dried and steamed in its husk). The result? Rich, fluffy red rice that’s so good, there won’t be any leftovers.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Gullah Red Rice

Total Time: 1 hour
Servings: 8 to 10

Ingredients:

2 cups uncooked parboiled rice
¼ cup vegetable oil
8 oz smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-oz cans tomato paste
4 tsp granulated sugar
1 Tbsp garlic powder
1 Tbsp kosher salt
1 Tbsp fresh cracked black pepper

Related: The Best Rice Recipes for Dinner, and Even Dessert

Directions:

1. Rinse the rice until the water becomes slightly clear. (This removes the starch).

2. Preheat the oven to 350ºF. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered and stirring occasionally, about 5 minutes.

Related: Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

3. Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to the oven for 10 minutes more.

Craving a main course that has enough flavour to pair with Kardea’s red rice? Her warm, hearty beef and okra stew is up to the challenge.

Watch Delicious Miss Brown by streaming Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.


Triple Gingerbread Bundt Cake on dark blue cake platter drizzled with brown butter glaze

Anna Olson’s Triple Gingerbread Bundt Cake Will Give You All the Holiday Feels

Gingerbread comes in more forms than just cookies! With a triple dose of ginger, this bundt cake recipe from Anna Olson will fill your house with a sweet and warming scent that screams holiday-time. Enjoy the recipe from Anna’s newest cookbook, Baking Day With Anna Olson.

Anna Olson's triple gingerbread bundt cake on a blue cake stand with a brown butter glaze dripping temptingly down

Buy Baking Day with Anna Olson, Amazon, $31

Triple Gingerbread Bundt Cake With Brown Butter Glaze

Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 40 minutes
Yields: 16 to 20 (Makes one 10 cup/2.5 L Bundt cake)

This decadent cake is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices. The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.

Related: Anna Olson’s Best Cookie Recipes

Ingredients:

Cake
1 ½ cups (300 g) packed dark brown sugar
1 cup (250 ml) buttermilk
½ cup (130 g) fancy molasses
4 large eggs
2 Tbsp (12 g) finely grated fresh ginger
2 ½ cups (375 g)  all-purpose flour
1 Tbsp (6 g) ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp fine salt
1  cup (225 g) unsalted butter, melted (still warm is OK)
¼ cup (40 g) chopped candied ginger

Brown Butter Glaze
6 Tbsp (90 g) unsalted butter
1 cup (130 g) icing sugar
2 Tbsp (30 ml) 1% or 2% milk

Directions:

1. For the cake, preheat the oven to 325°F (160°C). Grease a  10-cup (2.5 L) Bundt pan and dust it with flour, tapping out any excess.

2. In a large bowl, whisk the brown sugar, buttermilk, molasses, eggs and fresh ginger until smooth. In a separate bowl, sift the flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg and salt. Add the dry ingredients all at once to the batter and whisk until smooth. Whisk in the melted butter and then the candied ginger. Pour the batter into the pan and bake for about 75 minutes, until a skewer inserted in the centre of the cake comes out clean.

Anna Olson in a light blue and white striped shirt and light blue apron smiling on the cover of Baking Day With Anna Olson

Related: Anna Olson’s Best Gingerbread Recipes to Bake This Winter

3. Cool the cake in its pan on a cooling rack for about 20 minutes and then turn it out onto the rack to cool completely before glazing.

4. For the glaze, melt the butter in a small saucepan over medium heat until it froths and then subsides and the liquid turns a golden brown, about 4 minutes. Remove the pan from the heat and strain the butter through a fine-mesh sieve. Let it cool for 5 minutes and then whisk in the icing sugar and milk until smooth. Pour over the cake, letting the glaze slowly drip down.

5. Let the glaze set for an hour before serving or for 3 hours before covering to serve later. The cake will keep, well wrapped, at room temperature for up to 3 days.

For more of Anna Olson’s delicious dessert recipes, check out her ultimate holiday desserts or Anna Olson’s best-ever cake recipes.

Host Raven Simone, as seen on Holiday Wars, Season 2.

5 Hot New Releases to Binge on Amazon Prime This November

As the leaves fade and the days get shorter, it’s the perfect time to slip into your favourite cozy sweater, grab a warm fall beverage and your snacks of choice (bonus points if they’re homemade!) and pop on these Food Network shows to watch on-demand. With brand new seasons and holiday favourites returning, it’s a delicious time to tune into Food Network Canada on STACKTV with Amazon Prime Video Channels. Here are the new releases we’ll be watching for plenty of baking inspiration all November long.

Holiday Baking Championship

Who Should Watch: Holiday Sweets Lovers

Portrait of Nancy Fuller, Carla Hall and Duff Goldman, as seen on Holiday Baking Championship, Season 7.

Your favourite holiday-themed baking competition is back for the festive season, and it’s set to be one of the most delicious gifts of the year. Host Jesse Palmer is joined by Nancy Fuller, Duff Goldman and Carla Hall to judge the seasonal concoctions baked up by new talented home cooks.

Related: Meet the Season 7 Bakers Competing on Holiday Baking Championship

Carnival Eats

Who Should Watch: Cold Weather Haters

Host Noah Cappe takes a bite of a sweet corn dog on the set of Carnival Eats season 8

If you’re the first person to hop on a plane somewhere warm as soon as the cold weather hits, we have a 2020 workaround: take a trip without leaving your couch with Carnival Eats. Catch Noah Cappe sampling  indulgent fairground fare and midway favourites that will transport you right back to blissful summer days. Take it one step further and make one of these tropical desserts while you watch.

See More: Watch a Sneak Peek of the New Season of Carnival Eats

Holiday Wars

Who Should Watch: Foodie Families

Host Raven Simone, as seen on Holiday Wars, Season 2.

New season, new host! Raven Symone (of That’s So Raven fame) welcomes new teams of cake masters and sugar artists to battle it out by creating over-the-top edible holiday-themed displays in the Holiday Wars kitchen.

Good Eats: Reloaded

Who Should Watch: Culinary Scientists

Good Eats: Reloaded host Alton Brown holds up a bowl of his finished Hard Not-Boiled Eggs in the episode “The Egg Files: The Reload.”

Alton Brown is back, and he’s reinventing classic episodes of Good Eats for our viewing pleasure. This season, Alton reloads classic foods, from eggs and oats to pot roast and steak, delivering new, extra-appetizing ways to enjoy his recipes from the past. Get ready to seriously geek out on food with the return of this show!

Related: Your New Favourite Recipes From Good Eats: Reloaded

Girl Meets Farm

Who Should Watch: Baking Enthusiasts

Host Molly Yeh, with her 1 Skillet Chicken with Spring Vegetables, as seen on Girl Meets Farm, Season 5.

Blogger turned cookbook author and Food Network host Molly Yeh takes inspiration from her Chinese and Jewish heritage to make delicious treats for every occasion. From gorgeous sprinkle-laden desserts to savoury dinner recipes to creative breakfast ideas, Molly develops memorable recipes that everyone in your life will happily devour.

See More: 20 Gorgeous Desserts From Molly Yeh That Deserve a Standing Ovation

Overhead shot of Molly Yeh's spinach and feta rugelach, sprinkled with salt and laid out attractively on a large platter

Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

There’s something sweetly satisfying about a savoury spin on a classic dessert. While Girl Meets Farm’s Molly Yeh is certainly an expert when it comes to creating craveable desserts, she’s also got a knack for finding yummy new ways to pay homage to time-honoured tastes. Take these cheesy rugelach: traditionally, crescent-shaped rugelach are a sweet treat starring on Hanukkah and Jewish-holiday dessert tables. With this veggie-filled twist, however, Molly transforms the cookies into flavourful bites for the dinner table.

Savoury and simple to make (especially if you use store-bought, pre-rolled pie crusts as a time-saving hack), these delectable pastries are filled with a sumptuous mix of spinach, feta and garlic.

Related: 15 Sweet and Savoury Ways to Use Leftover Pie Dough

Molly Yeh’s Spinach and Feta Rugelach Recipe

Active Time: 45 minutes
Total Time:  1 hour 15 minutes

Yield:16 pieces

Ingredients:
10-oz frozen chopped spinach
2 Tbsp unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 Tbsp all-purpose flour, plus more for dusting
3/4 cup crumbled feta
3 Tbsp heavy cream
1 tsp lemon juice
A few shakes hot sauce
One 14.1-oz box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough
1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Your Hanukkah Party

Directions:
1. Preheat the oven to 425ºF. Line two baking sheets with parchment paper.

2. Set the frozen spinach out on a plate at room temperature to soften slightly.

3. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.

4. Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4-inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.

5. Lightly brush the tops with egg wash and sprinkle with sea salt.

6. Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

Related: Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Want to learn more about the Girl Meets Farm star? Here are 12 fun facts about Molly Yeh!

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Molly Yeh’s Ghost Hand Pies Are a Spooky and Savoury Halloween Appetizer

Although the days are getting shorter and the air crisper, it’s hard to begrudge the changing season when it brings us all the spooky fun of Halloween. Although the annual tradition of dressing up and trick-or-treating might look a little different this year, that hasn’t stopped Girl Meets Farm‘s Molly Yeh from conjuring up one of the best ghoulish hand pie recipes we’ve ever seen.

Homemade pie dough, sharp Cheddar and Dijon mustard form the crux of this mouth-watering savoury treat that will become an instant Halloween classic in your household.

Related: Spookylicious 2020: These Are the Hauntingly Entertaining Shows Coming to Your Screen

Ghost Hand Pies With Honey Dijon

Active Time: 30 minutes
Total Time: 1 hour, 25 minutes
Yields: 8 small pies

Ingredients:

Pie Dough:
1 tablespoon apple cider vinegar
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cubed

Ghost Pies:
2 Tbsp unsalted butter
2 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 lbs pie dough (homemade is best, but store-bought will work too), recipe follows
All-purpose flour, for dusting
4 oz sharp Cheddar, finely chopped (1/4-inch cubes or smaller) or shredded
1 large egg, lightly beaten with a splash of water (for the egg wash)
3/4 cup Dijon mustard
2 Tbsp honey

Related: Our All-Time Favourite Pie Recipes, From Classics to Clever Twists

Directions:

Pie Dough:
1. To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 per cent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes.

See More: Molly Yeh’s Flaky Dill Bread, The Perfect Use for Leftover Herbs

Ghost Pies:
1. Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes.

2. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and set aside.

3. Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren’t working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it’s upside down so that when you fold it over on top of the filling, it’s right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that’s lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt.

4. Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly.

5. Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Close up shot of Christa Bruneau-Guenther

Chef Christa Bruneau-Guenther Brings Her Home Cooking and Indigenous Roots to Wall of Chefs

Since childhood, chef Christa Bruneau-Guenther has cared for others in her extended family and community, using food to share stories and sustenance. Born in Winnipeg, Christa is a member of Peguis First Nations but grew up partially removed from her traditional Cree and French Métis roots. “The disconnect came from being brought up in an urban city and also the effects of residential schools,” she says. “Growing up in poverty, it’s just about survival every day.”

Christa Bruneau-Guenther on the set of Wall of Chefs

Although an aunt taught her to make bannock and homemade jam and there were the occasional fishing and foraging trips, Christa’s food journey really began in her 20s when she began to transition from home cook to chef. “Since I had 32 cousins and all I ever did was babysit from when I was eight, I was really good at taking care of others,” she says. At the age of 23, Christa opened up an Indigenous holistic licensed family daycare that helped inner-city children with trauma and other health concerns. She applied for government funding and began developing recipes in accordance with the newly released Canada’s Food Guide for First Nations, Inuit and Métis. 

See More: 12 Canadian First Nations Recipes

It was an eyeopener for Christa. “For the first time, I saw ingredients that were related to my Cree culture, such as squash, or pine nuts, and began incorporating them into our food program, getting the children involved in the food culture as well,” she says. “For myself and my staff, who were also Indigenous, we had this new sense of pride and self-worth and an understanding of where we came from.”

In her decade running the daycare, Christa continued her research into recipes and ingredients from her Indigenous heritage, which brought the challenges of recording recipes passed down through oral recounting and the lack of subject-specific recipe books in her local libraries. She began tapping into the community of Indigenous elders, as well as sharing her knowledge with local universities and residents. As a home cook with no restaurant experience or training other than a brief career as a server, Christa eschewed the traditional culinary school path. “Most of my learning was through Food Network, actually. I would watch and write down simple recipes from chefs such as Giada de Laurentiis and Christine Cushing and experiment in my own kitchen,” she says.

When an open space in the Ellice Café and Theatre — formerly a community-subsidized cafe meant to help homeless or displaced people — became available, the owners were looking for someone who would bring a similar aesthetic to the space. Christa opened Feast Café Bistro in Winnipeg’s West End in December 2016, showcasing the simple and affordable recipes that she brought from her home kitchen. The restaurant is already a fixture in providing aid to the homeless through donation initiatives of leftover food and “pay it forward” programs.

Related: 12 Tasty Canadian Indigenous Restaurants

Key to Christa’s efforts is accessibility of Indigenous ingredients — which can be a challenge given that the food costs of some harder to find foraged items can be higher than others. Feast uses these ingredients to maximize their flavour while keeping them affordable, such as incorporating sweetgrass, juniper and cedar for a dry rub for bison, sumac or bee pollen for pickling, and bannock as a pizza or sandwich base.

Christa Bruneau-Guenther on the set of Wall of Chefs

Christa also uses this accessibility ethos in her judging for Wall of Chefs, wanting to promote home cooks and their skill sets, bringing them into her shared community of those who cook for love. “Home cooks may have an advantage: they’re used to looking in their fridge and come up with something that’s healthy and that your family will love,” says Christa. “I want viewers to see that you can do this too, and even though you’re not a highly trained chef, it doesn’t mean that you can’t cook a delicious, pretty looking plate of food that feeds your soul.”

Watch full episodes of Wall of Chefs online. You can also stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Ina Garten's Red Wine Braised Short Ribs served with a crusty baguette

Ina Garten’s Braised Short Ribs Have a Boozy Secret Ingredient

The Barefoot Contessa’s hearty stew may be time-consuming, but it will be well worth the hours of braising when you taste the rich flavours. Perfect for a special-occasion supper or to make-ahead for a week’s worth of dinners, Ina’s braised short ribs are full of secret ingredients and absolutely bursting with flavour.

Related: Ina Garten’s Classic Cocktail Recipes, From Margaritas to Mojitos

Ina Garten (The Barefoot Contessa) holding a bowl of her red wine-braised short ribs served with a crusty baguette

Ina starts this rich main by braising short ribs on a sheet pan instead of a stovetop. No need for a messy oil splatter sear with this method that cooks up her four pounds of short ribs without the time or mess. Ina then starts with a mirepoix of celery, carrots and onions before adding her secret weapon to the dish – an entire bottle of red wine (Ina’s pick is a Cotes du Rhone which she likes for the full-bodied flavour).  After adding in beef stock, crushed tomatoes and thyme, Ina finishes the stew with a bottle of Irish stout beer. The yeasty, hoppy flavour complements the red wine to add incredible depth.

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud

Red Wine-Braised Short Ribs

Total Time: 3 hours and 15 minutes
Yields: 6 servings

Ina Garten Red Wine-Braised Short Ribs

Ingredients:

5 lbs very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 Tbsp minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-oz) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Directions:

1. Preheat the oven to 425°F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325°F.

2. Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.

Overhead shot of bowl of Ina Garten's red wine braised short rib stew

Related: Ina Garten’s Best Soup and Stew Recipes

3. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.

4. Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

Watch Barefoot Contessa: Back to Basics and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Buddy Valastro on the set of Big Time Bake

Buddy Valastro Gives Us the Scoop on Big Time Bake

We’re used to seeing cake master Buddy Valastro create masterful concoctions and larger-than-life gateaux, but in his latest series he’s trading in his apron for a scoreboard. In each episode of Big Time Bake Buddy hosts and judges as four bakers create cookies, cupcakes and a showpiece cake in just six hours.

So what’s the twist? Unlike other competition series the clock never stops on this showdown. So bakers not only have to plan out their time wisely, but they have to prove they’re as good at multitasking as they are at creating. We sat down with Buddy to get his hot take on what impresses him in the kitchen, what he misses about competing, and how, despite his impressive resume, he’s really “not a cake snob” at all.

See More: 10 Moments From Buddy vs. Duff That Had Us On the Edge of Our Seats

After doing Buddy vs. Duff, is it nice to be on the other end of the judging table with Big Time Bake?

I love to compete. For years, I really didn’t compete. I just kind of did my own show. I did Cake Boss. And I wasn’t competing with anyone, but it was a way to push myself to the limits, right? And then when you go into a competition, I think that even upped the ante even more. It pushes you even further. So when I’m judging, I’m also rooting. I’m the kind of guy that’s like, ‘Oh, man, I wish I could help’ or, ‘I wish I could give them a piece of advice.’ Just like a lot of people at home. I’m sure a lot of people watch at home and are kind of like ‘Oh, why did you do that,’ or, ‘Why did you use that colour?’ So it’s nice to judge but if you said to me, like gun to the head, ‘What do you want, to compete or judge?’ I would compete.

What is it that you love about competing?

I love to make, to create and it’s just kind of what I like to do. And it’s less about winning or losing. It’s more about challenging myself. Kind of like breaking a new record or making a another favourite cake or, just sparking the ideas. I have the mind of an eight-year-old-boy when I cake design, because I think the ending is possible. Why can’t this cake move, or why can’t it spin, or why can’t it be, you know, five thousand pounds or whatever. Whatever the obstacles are. And when you’re able to look at things that way, and you become successful at it, you look at life that way. So I look at life, I look at business and I go, ‘Why can’t I open a bakery in Canada?’ Or, ‘Why can’t I have vending machines?’ or whatever it is. You’re not afraid to dream big and make things happen. And I feel like a lot of my successes is because of that. I attribute a lot of that to my whimsical daydreaming and cake design to success in business.

Does watching these competitors spark your creativity at all?

Oh, absolutely. You pick things up from the competitors, too. I’m a student and I’m always learning. I see a good idea or a good technique or a good thing and I’m always putting that in my back pocket and trying to do different things with it. And I don’t want you to take what I said before wrong in the sense where, I do love to judge. I still love to encourage people and I still love to give my critique.

Related: The Evolution of Buddy Valastro

How would you describe your judging style?

I’m a pretty open book, I call it the way I see it. If I love something I’m going to tell you I love it. If I don’t like something I’m going to tell you I don’t like it. I gotta tell you, watching this show, you’re rooting and trying to coach and it’s amazing. What I love about this show in particular that’s different than a lot of the older formats that we did, was this show is kind of like non-stop action the whole time. Meaning the clock never stops.

Is that an advantage or a disadvantage?

It might seem like a disadvantage to the competitors for the audience at home, but it’s quite the contrary, it’s the opposite actually. Because when you work in your bakery or you’re doing your thing, you’re making cookies and cakes and pies and everything is happening at the same time. I actually feel like this is more of a baker’s natural habitat. And because we combine the six hours into one, versus having the two-hour cookie round, the two-hour cupcake round, and the two-hour cake round, we’ve been so successful with the level of difficulty in the beauty of the final products throughout. It’s been amazing. I mean, some of these cakes are the best cakes I’ve seen on these types of competition shows. I was totally blown away.

See More: Buddy Valastro’s Coolest Celebrity Cake Creations

What does it take to impress you in that kitchen?

The thing is, I am so impressed. Like, I’m not a cake snob by any means, because I’m the Cake Boss or because I can do some crazy things. I never belittle anybody’s work. Everybody works to their own level, or their own creativity. Everybody marches to the beat of their own drum, right? And I see the beauty in everything. It’s why I’m creative when I dream of cakes. Like if I’m driving to work and it’s fall and I start to see the foliage? Cakes and colours and schemes pop into my mind. Or, if I’m in the Middle East and I’m looking at architecture, I’m inspired. Or if I’m in an old Victorian house and I’m looking at moldings and trims, I can apply that to what I do. To me the world is my inspiration. And by seeing other people’s work and other people’s talents, I learn a lot. I’ve seen a couple of things from watching the show and from seeing competitors compete using different techniques. It was really good.

Watch Big Time Bake Mondays at 10ep and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

 

Williamsburg Pizza Margherita Pizza

Pizza Lovers: Here’s Where to Find the Best Pizza in 2020

If we know one thing to be true, it’s that everybody loves pizza. Whether it’s eaten fresh from a woodburning oven, straight out of a cardboard delivery box, or reheated on a bleary-eyed Sunday morning, pizza is always satisfying. And luckily for us, pizza is one of the ultimate takeout foods, making it the perfect dish right now.

And while it’s been said that even when it’s bad, it’s still good, John Catucci knows when a pizza is truly great. Like a giant slice topped with mini pizzas, a meta creation of epic proportions, this 26-inch slice brings you what you didn’t know you wanted- pizza on pizza. Or for the true original, maybe Willamburg Pizza’s Apple Bacon Grandma Pie is more your speed, a delicious ‘za topped with thinly slices apples, bacon, walnuts and four different varieties of cheese. 

Whatever your preferred pie style, get ready to add a few more to check off your very own Big Food Bucket List.

At Descendant Detroit Style Pizza, one of the first things pizza lovers will notice is that Detroit-style pizza is served in a square, with the sauce on top rather than providing a base for toppings. The Truff-Ghi starts with a thick Sicilian crust, chewy but never heavy. Topped with roasted garlic cremini mushrooms, caramelized onions, double-smoked bacon and heaps of mozzarella, this square is chock full of flavour. If you weren’t already drooling, the added drizzle of white truffle aioli will surely seal the deal.

See more: The Top 5 Pizza Recipes From You Gotta Eat Here!

The best part, John says, is the crust, while diving into a crunchy corner, “it’s light, it’s airy, it’s crispy.” A true testament of lasting love, John declares that “yes, I’d take it home and introduce it to my mother.” What more could you ask for? The Pugliese style pizza at Toronto’s Bar Buca keeps mixes things up with the addition of potatoes to the dough. Chef Rob Gentile says “the potato and the starches and the natural sugars create a beautiful, airy dough.”

See More: The Best Toronto Pizza Spots

“I’ve made a lot of pizza dough in my life, never using these ingredients,” says Catucci, flabbergasted. When it comes to ingredients, Italian tomatoes, virgin mozzarella and pepperoni make this dish, as John put’s it, “just so pretty.” A pizza so good, it’ll bring tears to your eyes.

Over at Connie’s Pizza, they’re making deep-dish like you’ve never seen before. Handcrafted, thick dough fully encases meaty chunks if Italian beef, giardiniera, and a blend of mozzarella and provolone,  making this slice a true “pie“.

It’s no surprise that the windy city is obsessed with this joint, known for their ooey, gooey, Italian classics, with one customer calling it the “pizza you dream about.”

This pie is spicy, with flavour all the way through, made with thin slices of Italian beef and giardiniera, a pickled blend of carrots, cauliflower and jalapeno, held in soybean oil. The dish holds 3lbs of pizza and cooks for 45 minutes- but hey, good things come to those who wait. After taking his first bite, John says “if that’s not bucket list, I don’t know what is!” We’re happy to follow owner Mike Stolfe’s advice, who laughs and says ” it’s good for you.”

Meanwhile, pizzaiolos at Williamsburg Pizza in Brooklyn are speaking a love language specifically for the pizza purists at heart, with their Margherita pizza.

If you’re looking to master the proper pizza fold, you’ll be happy to choose this slice as your test subject, which one customer says delivers a “slap of flavour.” “The sauce is tangy and sweet at the same time,” says John. “And the dough has flavour! It’s the “best Margherita slice I’ve ever had” he says, giving ultimate praise to the power of this pie.

Watch full episodes of Big Food Bucket List onlineYou can also stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

 

 

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