Take 5: Cool Hot Dogs for Memorial Day

by in Recipes, May 28th, 2017

Whether you’re planning a killer cookout for Memorial Day or just a meal for your family, hot dogs are definitely one of the easiest crowd-pleasers to get on the grill. That said, we think it’s time to take things beyond ketchup and mustard. Make your franks extra special by dressing them up with these themed toppings.

Spicy Kielbasa Dog with Stout Onions

The secret ingredient in Geoffrey Zakarian’s fancy dogs (served on a baguette, of course) is stout onion — onions cooked down and caramelized in stout beer. Top with pickled peppers and watercress for some GZ flair in your dish.
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Could the World’s Smallest Fruit Be the Next Big ‘Superfood’?

by in News, May 27th, 2017

Could the World's Smallest Fruit Be the Next Big 'Superfood'?Could the world’s smallest fruit be the next big “superfood”? The fruit of an edible species of duckweed (those rootless, stemless, leafless, teensy green plants you sometimes see floating on the surface of ponds) called Wolffia globosa or, alternately, Asian watermeal, is no bigger than the head of a pin, measuring about 0.7 to 1.5 millimeters, but nutritional scientists now suggest the teensy fruit may pack a major nutritional punch.

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What to Watch: Cook Like a Pro with Ina Garten and a Burger Battle on Triple G

by in Shows, May 26th, 2017

Roast Chicken with Radishes

It’s almost Memorial Day weekend, but there’s still plenty of time to get some new recipes to add to your backyard barbecue menu. On Saturday morning, Ree Drummond is cleaning out her fridge and utilizing leftover ingredients to make a menu including Chicken Alfredo, gazpacho and Lemon Rice Pudding. Then, the co-hosts on The Kitchen are grilling up a storm and Valerie Bertinelli is making a menu of grill-tastic dishes including breakfast, lunch and dinner. On Sunday morning, Ina Garten is sharing her tips for cooking chicken like a professional chef and Ayesha Curry is making southern style barbecue for a family dinner.

On Sunday evening, the remaining competitors on Comeback Kitchen are cooking with forgotten pantry ingredients and presenting their dish during a live web stream, and on Guy’s Grocery Games, four burger masters are making classic burgers without any of the classic ingredients.

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Chefs’ Picks: Frozen Cocktails

by in Restaurants, May 26th, 2017

Tic Tac Taxi
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

“If you can’t stand the heat, get out of the kitchen.” For chefs, that saying rings truest during steamy summer months, when nothing revives their spirit at the end of a long shift like a frozen cocktail. Take a cue from the pros and dive into their picks for the coolest frosty beverages across the country. Read more

8 Easy Shortcuts to Making Homemade Pizza

by in Recipes, May 24th, 2017

Mega Meatball PizzaIn her gorgeous memoir Animal, Vegetable, Miracle, Barbara Kingsolver describes the year her family lived on a self-sufficient farm in Virginia. To simplify their lives in one small way, they declared Friday night Pizza Night, therefore eliminating the question of “What’s for dinner?” at least one night a week. It’s a brilliant idea, yes. But if your dough skills are anything like mine, you’ll want a few shortcuts to make something like this happen at your house. Here are a few of my favorite tricks for enjoying homemade pizza without the hassle.

Buy dough from a pizzeria.
This one is a no-brainer. Who has time to deal with the yeast, the kneading and the rolling on an average weeknight? Look to your local mom-and-pop pizzerias for help, as many will sell you a ball of their fresh dough. Call ahead to find out, and if they do, stock up, because it often freezes well.

Make the sauce ahead of time.
Prep a big batch of Ree Drummond’s homemade pizza sauce then freeze it in 1/2 cup containers.

Skip the pizza sauce.
No time to simmer pizza sauce on the stove? Rachael Ray cooks tomato paste right into her toppings — ground sirloin, garlic and onions — and for an easy alternative (pictured above) to the usual prep.

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What Do You Get When You Cross a Latte and an Avocado?

by in News, May 23rd, 2017

What Do You Get When You Cross a Latte and an Avocado?What’s more on trend with millennials than artfully poured lattes and avocados? How about — hold onto your knit caps, cuffed jeans, ironic t-shirts, bushy beards and fixed-gear bicycles! — an artfully poured latte in an avocado.

Truman Café in Melbourne, Australia, has created just such a thing, posting to its Instagram account a video of a latte being painstakingly and prettily poured into a partway-hollowed-out avocado half.

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The First Summer Dishes Food Network Staffers Want to Make

by in Recipes, May 23rd, 2017

Fresh Corn SaladIf you’re anything like us, a few days of warm weather in a row means we’re cleaning out the grill and scoping out the farmers’ markets for the first strawberries, peaches and watermelons of the season. We are so ready to leave soups and stews behind, and embrace the best of summer and all of the great food that comes along with it. Read on to see which dishes Food Network staffers are going to make first this summer.

“Ina Garten’s Fresh Corn Salad is so much more than the sum of its delicious parts. I serve it all summer every summer and friends still ask for the recipe after coming to dinner. The magic is in the cider vinegar and—I’m sorry to say—the very generous amount of salt. The recipe calls for basil, but you can use any fresh herb you have on hand—chives, tarragon, cilantro all work perfectly.”

– Lygeia Grace, Director, Culinary Editorial
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Exclusive: Chatting with the Newly Crowned Iron Chef Stephanie Izard

by in Shows, May 21st, 2017

Iron Chef GauntletThere’s reason to celebrate in kitchens everywhere tonight: For the first time since 2012, a new Iron Chef has joined the Chairman’s esteemed ranks. Stephanie Izard, a chef and restaurateur based in Chicago, defeated not only six challengers to earn the right to run the gauntlet but also a trio of Iron Chefs — Bobby Flay, Michael Symon and Masaharu Morimoto — following a series of three epic battles on Iron Chef Gauntlet. Each of these showdowns featured a different Secret Ingredient, and it was up to her to decide with which Iron Chef she wanted to do battle as each altar was revealed. It took only the first heat to realize that she wasn’t going to make this mission easy on herself, as she chose to face off against undisputed pepper king and Southwestern-cooking master Iron Chef Flay in Battle Pepper. From there, she challenged Iron Chef Symon to Battle Cheese and Iron Chef Morimoto, a seafood guru, to Battle Tilefish. And though she fell to Iron Chef Flay in the first heat, she ultimately out-cooked Iron Chefs Symon and Morimoto to best their combined score by three precious points.

We were on set with Chef Izard became Iron Chef Izard and caught up with her moments after her momentous victory. Read on below to get her take on where she went wrong in Battle Pepper, and find out why she told us, “I made the challenges as hard as possible for myself.”

Congratulations, Iron Chef! Take us back to the moments before Alton announced the results. You see an empty fourth podium, one that you could potentially take your place on as an Iron Chef. What was going through your mind?
Stephanie Izard: I had a feeling that Iron Chef Flay had beat me by a couple points, and I had a feeling that I had beat Symon by, hopefully, more than a couple points. … Morimoto made a soup and I made a soup, and in my mind, I was thinking, “I wonder which — even just coming down to which soup would you want to eat more.” I feel like the Iron Chefs are like: “All right, all right. You can be in our club.”

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Chefs’ Picks: Weeknight Dinners

by in Restaurants, May 21st, 2017

Schnitzel
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

After a long, stressful day, weeknight dinners can make even the most-accomplished home cooks dream of hiring a live-in chef. We’ve done the next-best thing and asked the pros for new ideas — and some of their tried-and-true favorites — to make weeknight mealtimes a little more zen. Read more

7 Make-and-Take Snacks for Summer Road Trips

by in Recipes, May 21st, 2017

Nut-Free Ranch-Flavored Crispy Cereal Snack MixYou’re driving along, enjoying the scenery passing you by or, more realistically, sitting in traffic on your way to the beach, when you heard the words most dreaded by seasoned road trippers, “Are we there yet?!”

Extra bathroom and snack breaks make a long trip even longer, so how do you keep everyone in the car happy? Snacks. And lots of them.

Keep a variety of snacks – sweet, salty, crunchy and creamy – in your arsenal to avoid hangry passengers. Fruits and vegetables are a great way to start; carrot sticks, apple slices and zip-top bags full of berries are fantastic mess-free snacks. But if that doesn’t quell the crankiness? We’ve got some make-and-take snacks that will rock your summer road trips.

Ranch-Flavored Crispy Cereal Snack Mix (above)

This is not your average snack mix. Homemade ranch seasoning and fresh herbs boost the flavor levels on this crunchy, addictive snack.
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