by Sara Ventiera in Restaurants, January 21st, 2017
by Maria Russo in Recipes, Shows, January 21st, 2017
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
This tiny town seemingly dropped in the midst of the Texan high desert may appear to be an unlikely spot for an art colony teeming with tourists. But Marfa has long served as a mecca for art fanatics from around the world. It was the late artist Donald Judd who put the town on the map as a cultural hot spot when he relocated here in the 1970s, eventually buying an old Army fort as a place to show large-scale works. Though its population continues to hover at a mere 2,000 residents, Marfa’s culinary scene has burgeoned. The broad swath of dishes to be sampled here is as diverse as the artwork that blooms on the grounds of this remote desert town, with Tex-Mex, Mediterranean, French and Southeast Asian flavors all represented. Just don’t be surprised if a place is randomly closed; the cuisine may be worldly, but Marfa has retained its relaxed small-town ambiance. Read more
by Joel Raneri in Shows, January 20th, 2017
If your 2017 resolutions involve bettering your bottom line, this morning’s all-new episode of The Kitchen was for you. Money-saving tricks were the name of the game, as the co-hosts introduced not only good-to-know ideas for repurposing often-discarded food scraps, but also top tips for stretching leftovers. After Jeff Mauro put a hefty corned beef to work as the star of his slow-cooker supper, Geoffrey Zakarian and Katie Lee stepped in to bring the remnants of that meal — the meat and the veggies — to life in breakfast and lunch. Read on below to get all three recipes, then check out more of their low-cost, big-flavor plates right here.
Dinner: Slow-Cooker Corned Beef and Cabbage
Who says you can eat corned beef on St. Paddy’s Day alone? Jeff turns it into the centerpiece of his anytime dinner (pictured above), letting the slow cooker do the work of infusing the beef with flavor and turning out moist, tender results. The secret to Jeff’s recipe is a sachet; this cheesecloth baggie is full of such bold ingredients as coriander seeds, mustard seeds and garlic cloves, and as the meat, carrots, potatoes and cabbage simmer, they absorb those craveable tastes.
by Amy Reiter in News, January 20th, 2017
This weekend on Food Network, your favorite chefs are sharing tips for stretching ingredients and stretching your dollar. Saturday morning, Ree Drummond is making four different dishes using random cuts of beef, Trisha Yearwood is teaching her nephews some budget-friendly dishes, and the co-hosts on the kitchen are sharing recipes that can be used for breakfast, lunch and even dinner.
On Sunday morning, Tregaye Fraser is joined by Spike Mendelsohn on Kitchen Sink, and they share two recipes for five-ingredient pasta dishes. Then, Giada De Laurentiis is whipping up a menu for a last minute dinner party, and the dishes include Smokey Arugula and Apple Salad , Focaccia with Clementine and Fennel and Frozen-Fruit Sparkling Water.
On Sunday night, it’s Part 4 of the Triple D tournament on Triple D, and the chefs are challenged with making a deluxe dinner on a menial budget. Then, on Worst Cooks, the recruits are forced to get over their fear of fish as they fillet and prepare a seafood feast.
by Amy Reiter in News, January 19th, 2017
Unicorn macarons? It probably goes without saying that there’s nothing like them. And we probably also don’t have to tell you that, now that they exist, people are going crazy for them.
Introduced only a few weeks ago by Mac Lab Bakery & Cafe — a Duluth, Georgia, bake shop owned by spouses — the adorable golden-horned, rainbow-sprinkled goodies have become an instant Internet sensation, garnering thousands of likes on Instagram and generating breathless media coverage. They’ve been dubbed “the most magical of desserts,” “the most majestic of desserts,” “the most adorable dessert ever,” and a variety of other superlatives.
by Amy Reiter in News, January 18th, 2017
The news cycle has just brought word of a super-gross study about salmon that may be especially upsetting for sushi, sashimi and ceviche fans. Basically, according to the Centers for Disease Control and Prevention, if you eat fish that is either raw or undercooked, you open yourself up to the risk of being infected by a tapeworm, including the intestinally invasive Japanese broad tapeworm (aka Diphyllobothrium nihonkaiense).
While the Japanese broad tapeworm — which, according to the CDC, can grow to be as long as 30 feet (sorry, squeamish readers) — was previously believed to found only in fish in Asia, the new research indicates that may be found in salmon on the Pacific coast of North America, including in wild Alaskan salmon. Four Pacific salmon species — chum, masu, pink and sockeye — have been singled out as particular risks because they are transported without having been frozen all over the world, according to the CDC, which published the study in its journal Emerging Infectious Diseases.
So what can you do to make sure your salmon is safe? It’s actually kind of basic.
by Foodlets in Family, Recipes, January 18th, 2017
Some people like ketchup on their fries. Others prefer mayo or vinegar and salt. There are those who favor gravy and cheese curds. (Oh, Canada.) In Australia, people take their fries with chicken salt.
Chicken salt? There’s often no actual chicken in it. (Though — take note, vegetarians — sometimes it does.) It’s a seasoning originally made for rotisserie chicken — by an Adelaide-based spice company, Mitani, in the 1970s, according to Mashable — that became a hit on fries as well as potato chips in the land down under.
by Julia Caroline Smith in Behind the Scenes, January 18th, 2017
We’re a few weeks into January, which means that by we’ve all seen those Facebook posts with the shiny green smoothies, looking up at us expectantly, just daring us to start the year with a big swig of kale. But if you’re not quite ready to face the day with a glass of bitter greens, start with something a little softer, a lot sweeter and definitely more decadent. These are our favorite dessert-inspired smoothies — no kale in sight.
If you like berry pies, try these Frozen Fruit Smoothies (pictured above).
It’s up to you to choose among frozen strawberries, raspberries or cherries to make this top-rated smoothie. It’s blended with a frozen banana, orange juice and some yogurt, proving you can transform everyday items into a healthy treat.
by T.K. Brady in Food Network Magazine, Polls, January 17th, 2017
Coffee lovers everywhere, I did a very dumb thing: I decided to cut out coffee from my life. It was time to be an independent woman who didn’t need no caffeine. And boy — was I wrong.
As some of you may know, caffeine is a stimulant (i.e., it enhances alertness, increases heart rate and increases blood pressure) and can cause a mild physical dependence if you drink more than two cups of coffee a day (me). Concerned that I may become a little too dependent on coffee, I decided to cut it out completely for as long as possible and see if I could be just as productive — if not more — without the liquid gold. After all, I really cannot afford to buy $5 lattes every single day as a recent college grad, so maybe cutting this out could be economical.
So, here are the rules: One shall not consume coffee in any form, and one shall not eat or drink anything that has caffeine (chocolate, tea, the list goes on).
That’s it — pretty simple. To give you a sample of my regular daily caffeine intake, I usually start my day with one cup of coffee. I have a second when I get to the office, and at about 2 p.m. or 3 p.m., I have my third. You could say I’m a frequent user, and I’ll deny it.
Let’s get to the good stuff.
Here at Food Network, sandwiches go well beyond your basic ham and cheese — and we bet the same goes for your kitchen. That’s why the editors of Food Network Magazine want to know how you build your ultimate sandwich. What’s your cheese of choice? How do you slice it? Do you pile it high with all the fixings? Answer these questions (and more) below, then see how your favorite sandwich stacks up against others’ in a future issue. Read more