All Posts By Cameron Curtis

How to Make Ina Garten’s Flag Cake

by in Holidays, July 2nd, 2014

How to Make Ina Garten's Flag CakeIf you’re having a Fourth of July party this weekend, serve Ina’s crowd-pleasing cake that feeds up to 24 guests. You can make the easy vanilla sheet cake ahead of time and decorate it with berries and frosting the day of your party to cut down on in-the-kitchen prep during your gathering.

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How Alton Brown Wins Summer, Plus More Grilling Tips

by in Food Network Chef, In Season, July 1st, 2014

How Alton Brown Wins Summer, Plus More Grilling TipsCutthroat host Alton Brown knows the ultimate grilling sabotage. “Easy,” he says, “a dirty grill. When grills get dirty, they don’t conduct heat properly. Food will wind up sticking to the surface and will take on the flavor of the grill.” Proper grill cleaning and upkeep will prevent this from happening. If your food does get stuck, though, get the grill hot, then lightly saturate a paper towel with oil and, using tongs, swipe it gently over the surface of the grate. Brush your grill down well once you’re done cooking every meal so you’re not stuck cleaning right before dinner next time.

Check out Alton’s tips for a clean grill.

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Alton Brown’s Best Bets for a Summer Bar

by in Drinks, Food Network Chef, June 25th, 2014

Alton's Best Bets for a Summer BarAlton Brown may be spending most of his time on the set of Food Network Star or Cutthroat Kitchen, but there’s always time for a cocktail. He gave us the low-down on his favorite drink for summer, told us which trends he is totally over and answered how you can best stock your at-home bar.

What cocktail trends are you over?
Alton Brown: I’m over anything that involves a cheese-stuffed olive because I don’t like cheese in my booze.

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New Twists on Classic Iced Tea and Lemonade Recipes

by in Drinks, Recipes, June 24th, 2014

sts on Classic Iced Tea and Lemonade RecipesChange up your iced tea and lemonade routine this summer with a few cocktails and some kid-friendly drinks that’ll have you skipping the mix from now on.

1. Mule-ade
A traditional Moscow Mule calls for vodka mixed with lime, sugar and ginger beer. This version infuses even more ginger flavor by simmering ginger grounds with maple syrup (you can also make your own brown sugar syrup) before stirring in lemon juice and vodka. Top with club soda and garnish with a piece of fresh ginger.

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Supermarket Savings: Savvy Ingredient Swaps

by in Recipes, June 19th, 2014

Supermarket Savings: Savvy Ingredient SwapsIf your recipe calls for a fancy ingredient, don’t skip the recipe, simply swap the costly item for another less expensive alternative. Our supermarket expert Nicole Cherie Jones chatted with Beth Moncel, author of Budget Bytes, Gabi Moskowitz of brokeassgourmet.com, Carrie Robinson of thefrugalfoodiemama.com and Amy McCoy, author of Poor Girl Gourmet, to find out how you can save hundreds of dollars at the grocery store and still nail recipes that call for pricey ingredients.

1. Porcini Mushrooms
Porcini mushrooms are pricey at $5 to $8 per ounce, and they’re also elusive. Save up to 95 percent with baby bella (cremini) mushrooms that register at only 38 cents per ounce.

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Trisha Yearwood’s Summer-Ready Recipes

by in Recipes, May 30th, 2014

Trisha Yearwood entertains family and friends in her backyard all summer long. The Grammy winner is a pro at making big-batch recipes that will feed a hungry crowd. From ribs to chicken, follow her easy solutions for summer recipes that’ll be sure to satisfy your group.

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Recipes for In-Season Produce

by in In Season, May 27th, 2014

Recipes for In-Season ProduceFarmers markets are starting to see more and more produce as the summer season takes off and the weather heats up. From tomatoes to corn and all kinds of summer squash, put these ingredients to use while they’re in their prime.

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Shortcut Dessert Ideas Straight from the Supermarket

by in Recipes, May 19th, 2014

Shortcut Dessert Ideas Straight from the SupermarketThese quick and easy treats use a few store-bought ingredients to save you time in the kitchen. From frozen pie crusts to instant pudding and more helpful shortcuts, supermarket staples mean you can have a gourmet dessert any night of the week.

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Surprising Recipes for the Microwave (Plus Mind-Blowing Microwave Tricks)

by in Recipes, April 28th, 2014

Recipes for the MicrowaveSure, a microwave is great for reheating leftovers, but did you know your countertop appliance was originally invented as a quick-cooking replacement for the conventional home oven? Research on radiation during World War II resulted in the realization that microwaves could cook food faster than regular ovens. Most microwave recipes are developed for units with 800 to 1,200 watts. The higher the wattage, the faster things will cook, so if your microwave is super powerful, it will cook your food significantly faster. Of course there are definitely a few foods you should never experiment with in the microwave: whole eggs, grapes and raisins, and chocolate-hazelnut spread (the high fat content makes it spark), but there are also many things the microwave does incredibly well. These recipes and tricks will inspire you to use your appliance for more than just reheating.

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How to Make a Sugar-Cookie Easter Bunny House

by in Holidays, April 19th, 2014

How to Make a Sugar-Coookie Easter Bunny HouseThink outside the Easter basket this holiday and make a sugar-cookie bunny hutch to hold all your favorite candies and chocolates (thanks to a detachable roof). These step-by-step photo how-tos will make baking and building this cookie creation a fun activity for the whole family. Kids can help mix the dough, hold the paper templates on the dough while adults cut, and cut out the cookies with cookie cutters.

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