#padma-lakshmi

#padma-lakshmi

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

The Quickfire challenge dictated not really by guest judge Fortune Feimster, but by a trio of precocious, TV-ready children, left contestants confused and challenged.

The fourth plate is necessary to qualify for moving forward to the next round. When you see contestants struggling to put their items on that fourth plate before the countdown runs out, the stress is real!

Coconut milk is India Doris' favorite ingredient in the kitchen and she uses it for everything. It adds that creaminess and a little bit of tang.

I'm not going to apologize for my comments about the H-1B1 visa program because my job is to speak for Americans and to stand up for American interests. What I will say is that I shouldn't have said some of the things that I said in the other tweets, and I apologize if my remarks offended people.

That was the message I wanted to bring to people. Don't be scared of this. If it doesn't come out all right, who cares? It's just dinner. Ray's philosophy centers on removing fear from cooking and emphasizing that imperfection in the kitchen is acceptable and inconsequential.

A washed-up reality star and her live-in entourage of misfits scramble to rehab her image and reboot her career. When her estranged daughter unexpectedly moves into their crumbling Manhattan townhouse, the TV has-been is confronted with the one role she's spent her entire life avoiding: motherhood.

Tall, blond, and approachable, Sandra Lee was a mainstay on the Food Network for over a decade and has released over 20 cookbooks. "Semi-Homemade with Sandra Lee" ran for 15 seasons (from 2003 to 2011), and "Sandra's Money-Saving Meals" clocked 65 episodes over the course of four years (from 2009 to 2012). After her shows ended, she took a break from TV, but a series of personal battles thrust Lee back into the spotlight and she slowly became one of those Food Network chefs that you don't see much anymore.

Sure, you'd expect those who dedicate their lives to food enjoy trying new things, but everyone has their preferences, and we all have a list of things we just don't like the taste of. Some cooks can't stand seafood, others hate certain spices - there are even chefs ( like Anthony Bourdain) who don't care for dessert. As for Bobby Flay, his pet peeve lies in the world of legumes, namely, lentils.

A '90s runway coach who taught supermodels like Naomi Campbell and Kimora Lee Simmons how to walk a catwalk, Alexander shifted careers in 2003 when one of his pupils, Tyra Banks, tapped him to join her on a little UPN show called America's Next Top Model. As a judge and runway coach for a passel of wannabe supermodels, he transformed into "Miss J," bringing drag to the screen at a time when queerness was vanishingly rare on American TV screens.

Zainab Shah's quick, flavor-packed meal brings the smoky, tangy essence of tandoori-style cooking into the kitchen with minimal effort. The shrimp are marinated in spiced yogurt to infuse them with bold flavor before being roasted over a bed of vegetables in just minutes. This is my sheet pan shrimp tikka. It's a super simple dish to prepare with minimal cleanup and a lot of bold flavors.

It's no surprise that anyone would want Garten cooking their last meal, but the simplicity of De Laurentiis' menu is shocking. "She makes this chocolate espresso cake with this special sea salt, and there's caramel in it too. Espresso, caramel, and chocolate. It has that perfect combination of sweet-salt smooth, sticky but rich, fudgy kind of flavor. That would be my last meal. That's all I would want," she said. But that's not the only one of Ina Garten's chocolate cakes that De Laurentiis loves.

Tempeh is a gift to all home cooks from Indonesia. Made from fermented compressed soy beans, it's an intelligent ingredient equivalent to meat in terms of protein, subtle and nutty in flavour and chewy in texture. Happily, it is also now widely available in most large UK supermarkets. Here, the tempeh is cooked in a typical Indonesian way that is, fried until crisp, then coated in a sticky, spicy sweet soy sauce and liberally sprinkled with salted peanuts.

One of the most alluring and easy desserts to make is chocolate pot de crème, a fancy French name for chocolate pudding and even though there are few ingredients, and the prep is easy, it is best to pay attention as to how to make this dessert served to royal families as far back as the 17th century. To get that creamy texture and dense, decadent taste, use the best chocolate you can find.

whose family immigrated to Los Angeles in 1967, remembers vividly how his school lunch of braised pork and Chinese sauerkraut between two pieces of bread was looked at by his classmates. 'Oh, God, what are you eating? That's gross,' Chen recalled during a recent busy lunch hour at his San Francisco restaurant and bar, China Live, on the edge of the nation's oldest Chinatown. 'And now everybody wants the braised pork and Chinese sauerkraut. Hopefully, perception of Chinese (food) has now come a long ways.'