Why Wacky Ice Cream Flavors (Chorizo? Poutine?) Are the New Normal

by in News, August 4th, 2015

Why Wacky Ice Cream Flavors (Chorizo? Poutine?) Are the New NormalRemember when ice cream came in basically three flavors: chocolate, vanilla and strawberry? At a certain point, the options grew to include at least 31. But even those of us who favor flavors like rocky road, pralines and cream, and Jamoca Almond Fudge probably never imagined a world in which foie gras, bacon, chorizo, salt and pepper, and durian-banana ice creams were a thing.

Yet here we are in a world of ice cream flavors that are — shall we say? — unusual. Why do we seek out such oddities, when the flavors we already have — including chocolate chip and mint chip, cookies ‘n’ cream, and fudge ripple — are so delicious?

Eater has taken a look at the wacky-ice-cream-flavor trend. Here are a few takeaways:

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Food Network Staffers’ Favorite Vacation Eats

by in Recipes, Restaurants, August 4th, 2015

If you’re a food obsessive like us, good eats are at the epicenter of your summer travel plans. Here are the summer vacation tastes we FoodNetwork.com staffers fantasize about for the rest of the year — and the recipes that help us re-create those lazy beach days (or Parisian adventures!) back home. Read more

All the Ways to Use a Blueberry: 10 Sweet Treats to Try

by in Recipes, August 4th, 2015

All the Ways to Use a BlueberryBursting with flavor that far exceeds their tiny size, blueberries make for a delicious add-in to cakes, cobblers, blintzes and pies. And what better time to use these compact and antioxidant-rich fruits than when they are at their peak of juiciness during the summer? Experiment with their versatility and play up the way their vibrant indigo color can transform a classic recipe, like in Ree Drummond’s Blueberry Lemonade. Keep reading below for more summer staples, and see how Food Network stars incorporate blueberries into their favorite desserts and breakfast treats.

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We Made Our Own Freakshakes — and You Can Too!

by in Recipes, August 4th, 2015

By Skyler Bouchard

Ready to jump on the latest dessert craze? Here’s everything you need to know to make your own freakshake just like those made at Pâtissez in Canberra, Australia. Read more

It’s Breakfast for Dinner with The Pioneer Woman’s Frittata — Meatless Monday

by in Recipes, August 3rd, 2015

FrittataIf breakfast for dinner seems to be on your weeknight menu once or twice a week, try adding a frittata into the mix for a satisfying meatless option. Not only are frittatas easy to make, but they also act as the perfect go-to lunch or quick snack, as they keep well in the refrigerator. All you need to make this easy egg dish is an ovenproof skillet and your favorite veggies and cheeses.

Ree Drummond roasts asparagus and mushrooms for her Frittata (pictured above) and adds plenty of flavor to the base by sauteing onions with butter until tender. She chops up a leftover baked potato for heartiness and adds pantry staples like olives and jarred roasted red peppers for an easy boost of flavor. The Pioneer Woman’s cowboy touch? A dash of hot sauce for a spicy kick, and Monterey Jack and Parmesan cheeses for comforting creaminess. Once the mixture begins to set on the stove, it’s ready to go into the oven.

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“Time to Go Fishing for Chicken” — Testing the Cutthroat Kitchen Sabotages

by in Shows, August 2nd, 2015

When it comes to new ways to make chefs suffer at the hands of the everyday chicken, Alton Brown is somewhat of a master saboteur (Chicken in a can: Need we say more?). He proved that theory once again on tonight’s brand-new episode of Cutthroat Kitchen, putting a chicken in a bottle and forcing one chef to extract it before executing a dish of jerk chicken.

As is the case with every evilicious sabotage, this one was attempted by the Cutthroat culinary crew before it reached Alton’s auction table, and just like Chef Guy did on the show, food stylist Hugo Sanchez struggled before finally pulling out the bird piece by piece. “Time to go fishing for chicken,” he said, attempting to use a makeshift skewer hook to pry out the meat. Unfortunately for Hugo, though, the bird proved too slippery to stay on the hook, and it sunk back into the bottle, leading Hugo to try the manual approach with “brute force.” After losing his grip repeatedly, though, it was time to try a sharper tool: a knife. “I’m just going to start hacking this bad boy away,” Hugo confessed. “Maybe shredded jerk chicken it is.” He admitted, “There is nothing pretty about this sabotage.” But it was nevertheless possible to complete the sabotage within the allotted time — and with favorable results. Read more

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