Guy Fieri Invites His Chef-Friends Over For A Sunday Cook-Off On A New Series ‘Guy’s Ranch Kitchen’ On The Food Network


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Guy Fieri invites some of his chef-friends over for Sunday cook-offs on Guy’s Ranch Kitchen beginning on Sunday, November 12th at 12pm ET/PT.  Each week, Guy and a few of his best chef pals come together for a Sunday meal with big flavors and delicious dishes. On the premiere episode, Guy hosts a mouth-watering Friendsgiving to celebrate Thanksgiving.

With “too many cooks in the kitchen,” friendly competition sparks as they try to outdo each other with the most flavorful and delicious dishes.  Alex Guarnaschelli creates a delicious hot brie sandwich with a tangy cranberry vinaigrette and Eric Greenspan reinvents a traditional holiday dish with his crispy sweet potato latkes and marshmallow crème fraiche. Aarti Sequeira prepares samosas, an Indian food favorite, stuffed with the flavors of Thanksgiving, while Carl Ruiz takes a Latin approach to his dish filling empanada pastries with cranberry and turkey.

It’s not a celebration without libations and dessert, so Aaron May pours a Portuguese-style sangria with cranberry and cinnamon to go with delicious handheld pumpkin and pecan pies. As the chefs add their own personal flair, each recipe prepared in Guy’s Ranch Kitchen can be recreated in anyone’s kitchen at home.  Fans can head to to browse behind-the-scenes photos of your favorite chefs, watch video extras and get the recipes.  Tell us which dishes are your favorite using #GuysRanchKitchen.

The first food publication focused on cooking with cannabis debuts

Because of the legalization of cannabis, more and more people are using cannabis in creative ways.  One way cannabis is being used, is in cooking, and I’m not talking about baking brownies.

Cannabis is legal in more than half of the world, the legality of cannabis varies from country to country.  The medicinal use of cannabis is legal in a number of countries, including Canada, the Czech Republic and Israel. Medical cannabis in the United States is legal in 29 states as of December 2016.

Consumers across the country now have a print and online resource who want to cook or entertain with cannabis.  Kitchen Toke, which came off the press earlier this week, is a quarterly food magazine on cooking with cannabis and understanding its benefits. Accompanied by a digital component, Kitchen Toke is the first title independently published by three former colleagues with expertise and extensive experience in food journalism, design and business.

David Plunkert, who’s best known for his poignant New Yorker illustrations, created the magazine cover and  introduces the inaugural issue with a section on the industry game changers, individuals representing their specialty and how they’re leading the cannabis and food landscape.

Kitchen Toke - Cover Photo

The publication is setting a new standard in cannabis publications through its creative direction.  Beyond the print edition, readers will find rotating content and recipes from the magazine as well as digital exclusives and instructional videos on  When I headed over to the kitchen toke site the visions of “Sticky Maple Butter Cinnamon Weed Bread” danced in my head, and then, curiosity got the best of me. Full Recipe Below:

Sticky Maple Butter Cinnamon Weed Bread


3⁄4 cup maple syrup, plus 2 tablespoons
1 tablespoon cannabutter,
1⁄3 cup toasted walnuts, crumbled
2 canisters prepared cinnamon roll dough
1 tablespoon unsalted butter or nonstick spray


In a small saucepan, heat maple syrup and stir in butter to melt and incorporate. Pour half of the mixture in a 9-inch bundt pan greased with butter or nonstick spray and sprinkle with half of the nuts. Layer with one roll of the cinnamon buns. Pour the remaining maple syrup mixture on top (reserving 2 tablespoons) plus the remaining nuts and layer with remaining roll of dough.
Bake in a preheated 375 F oven for 30 to 40 minutes or until lightly browned. Remove, place on a wire rack and cool for 10 minutes. Invert cake onto serving plate and brush non-sticky areas with remaining maple syrup mixture. Makes 8 servings, each about 4 mg THC.

The print version is available at retail ($16.95) at select independent retailers and dispensaries and can be purchased at

Alton Brown Announces New Show “Return of the Eats” at Dragon Con

We’ve heard the rumors, we saw the teaser trailers, and we have all speculated if Alton Brown would revive his fun and brainy cooking show Good Eats. The show ran for 14 seasons on the Food Network and ended in 2011.


Well, wait no more, just a few short hours ago at Dragon Con, the Good Eats host who regularly appears on Food Network Star, Iron Chef America, and Cutthroat Kitchen,  announced that on the Food Network, and streaming online, a show called Return of the Eats will premiere next year.

Anne Burrell and The Spotted Cheetah takes New York City to a Cheetos filled Nirvana

If you are a cheese lover and you’re absolutely in love with Cheetos, then Food Network Star Chef Anne Burrell had a very big surprise for you. Complete with an orange carpet and cheetah print table cloths The Spotted Cheetah opened its doors to guest in New York City on Tuesday night, and closed its door last night. On the menu, Cheetos filled entrees and appetizers.

Image result for the spotted cheetah

However, if you didn’t score a seat to the sold out pop up restaurant, you can still enjoy the Cheetos filled recipes at home with a free downloadable Digital Cookbook. Just head over to The Spotted Cheetah website and download  The Spotted Cheetah Digital Cookbook . Please note the download might take a few minutes.

In the words of Chester Cheetah “it ain’t easy being cheesy,”  but I can tell you it was definitely fun trying.


French Country Cooking by Mimi Thorisson: Review

Couldn’t make it to France this summer?  Well, no worries, you can still bring home the taste of french cooking right into your own kitchen with Mimi Thorisson with her cookbook French Country Mimi (Cookbook Article)Cooking.  Thorisson is the author and food blogger of Manager, a food blog devoted to french cooking.

 Thorisson is also the tv host  of the cooking shows La Table de Mimi and Les Desserts de Mimi, both on Canal+ in France.  Just like with her blog Manager, Thorisson paints a picture of life as a mom of 2 step-children, 4 young kids, 14 dogs and husband in tow and there move  from Paris to Médoc.

Thorisson shares her journey on how she transferred an abandoned old château in Médoc  into the home of her dreams with her photographer husband, Oddur Thorisson, and their children.  French Country Cooking is what I would classify as a food memoir, but this book can also substitute for a coffee table book.

The cookbook gives you the kind of nostalgia you get when you think about getting together with the family during the holidays. The food photography in this book is absolutely amazing and authentic, no food or people staging here. The combination of storytelling, along with the recipes, and photography, gives you a warm family feel as if you are skimming through a family album.

The cookbook is filled with traditional french recipes with a modern twist, I call it the Mimi signature, something I think all great cooks often do. I’ve tried many recipes from this cookbook, but I’m always a sucker for comfort food.  I think that we all can agree… you can never go wrong with mac and cheese. Bon Appétit!


Mimolette and Comté Mac and Cheese
Serves 6 to 8

1 cup fresh bread crumbs
1 garlic clove, halved
5 tablespoons/60 g unsalted butter, plus more for the pan
Fine sea salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 ½ cups / 600 ml whole milk
1 tablespoon dijon mustard
Pinch of nutmeg
Pinch of piment d’espelette or mild chile powder
1 pound/500 g dried small penne or macaroni pasta
10 ounces/300 g mimolette cheese, grated (about 2 2/3 cups)
5 ounces/150 g comté cheese, grated (about 1 1/3 cups)

1.Preheat the oven to 350°F/180°C. Butter a large oven-proof skillet.
2.Bring a large pot of salted water to a boil.
3.In a food processor, pulse the bread crumbs with the garlic and 1 tablespoon / 15 g of the butter.
4.In a medium skillet, melt the remaining 3 tablespoons / 45 g butter over medium heat. Whisk in the flour. Immediately whisk in the milk, little by little, and simmer until the sauce thickens, about 2 minutes. Whisk in the mustard, nutmeg, and piment d’Espelette and season with salt and pepper.
5.Add the pasta to the boiling water and cook to al dente according to the package directions.
6.Whisk half of each cheese into the sauce. When the pasta is al dente, drain and mix the pasta into the sauce in the pan until well combined along with the rest of the grated cheese.
7.Pour the pasta mixture into the buttered oven-proof skillet. Scatter the breadcrumb mixture all over the dish and transfer to the oven. Bake until bubbling and golden brown, 30 to 35 minutes. Serve hot.

House Rules: A New Taste of St. Croix with Chef Digby Stridiron

After years of playing the rules, Celebrity Chef Digby Stridiron has put his cards on the table and has changed the game and the status quo of what is considered fine dining in the Caribbean with his new restaurant balter in St. Croix, U.S. Virgin Islands.  And yes, the cliché is true, Virgin Islanders don’t really need a reason to have a party. As long as there is good food, music, and people… it’s a party. So just in case you were wondering the meaning behind the name balter, it means to dance artlessly, without particular grace or skill but usually with enjoyment.


Stridiron who is well-known to the global community of food enthusiast around the world, has orchestrated eloquent events for a client list that includes, but not limited to, celebrities like NFL star Kerry Rhodes, Vivica Fox, and Basketball Wives of LA. Stridiron who eventually went on the road with recording artist Nicki Minaj and Katy Perry, ultimately succumb to his true calling of becoming one wicked Caribbean Chef, as well as, the Culinary Ambassador to the U.S. Virgin Islands.

Stridiron, who once upon a time had humble beginnings as chef de partie of the highly acclaimed upscale restaurant Luma in the Park located in Orlando, Florida, returned to his native land of St. Croix, U. S. Virgin Islands with a culinary bag full of tricks. Trading in the hustle and bustle of the mainland for the tight-knit community of St. Croix, Stridiron brought with him a new way of dining that illuminates a dimension of Old World Caribbean cuisine with a modern twist, along with a farm-to-table and farm-to-glass concept, taking the concept of farm-to-table to an entirely new level in the U.S. Virgin Islands.


And although the concept of farm-to-table may not be new to some, the concept of farm-to-glass will be new to many. Signature cocktails at balter use only the best local vegetables and fruits grown on the island. Together with his co-owner, Sommelier Patrick Kralik, both Stridiron and Kralik are determined to use the best of what the land and sea has to offer, creating a forever changing menu both in the kitchen and at the bar that reflects the current season in St. Croix. So if it’s not in season… then it’s not on the menu.

 And when it comes to the past greeting the present, Stridiron is no stranger, balter  is located at the intersection of Company Street and Queen Cross Street in Christiansted in a 250-year-old build with a unique history of its own, and has been reinvented to meet the needs of the restaurant, while still conserving the key elements of the history of the building. The dining room at balter has a view into the kitchen, making you feel like you’re a part of the family and the culinary experience. The art hanging gracefully on the walls pays tribute to the people of the island, the mesmerizing culture, and local artists.


Stridiron produces culinary experiences that are so alluring, and unique, there is probably no other chef that can lay claim to the charismatic culinary experience paying homage to Spain, England, Holland, France, the Knights of Malta, Denmark, and the United States; representing the seven flags of those who once governed and currently governed the U. S. Virgin Islands, while still preserving and honoring the diversity and richness of the Caribbean, African, Indian and Latin American people of the U.S. Virgin Islands.


balter should not be considered just your ordinary Caribbean restaurant, it’s an experience, not just simply a place to dine.  Eating is a necessity but cooking is an art, and you should think of Chef Digby Stridiron as your artist, and your plate…Your Masterpiece.  You have to experience balter with an open mind and an empty stomach ready for an gastronomical journey. The menu has an eclectic take on traditional Caribbean dishes with a fine dining setting, as well as, a less formal setting with a separate menu in its courtyard, which makes the culinary experience even more exciting for us food enthusiasts.

Stridiron’s signature fusion speaks loud and clear and is well reflected in balter’s menus. Order a bowl of  the popular dish kallaloo and fungi, a soupy stew that gets its roots from West Africaand you will receive a dish that takes you beyond the limitation and boundaries of the traditional kallaloo and fungi found in the Caribbean. Kallaloo and Fungi served at balter will leave you filled with love, pleasure, and guilt. Why guilt? I’m glad you ask. This is not your grandmother’s traditional recipe, even the local favorite pork belly gets to be the star of the show and is served with a modern twist.  And what can be better than grandma’s recipes passed on from generation to generation? Well… stop by balter in St. Croix, U.S. Virgin Islands and find out.    Just don’t tell Grandma.    Or better yet…take Grandma to balter for a special night out.  And don’t worry, balter aims to please with their made to order dishes, so I guarantee you,  Grandma will love balter just as much as you do.