All Posts By Guest Blogger

Chefs’ Picks: Butcher Shops

by in Restaurants, April 23rd, 2017

Caputo's Cheese
By Brad Japhe

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

Long before the days of all-in-one supermarket shopping, a trip to the local meat market was a near-daily ritual. You’d know the butcher by name — and the butcher would know your order by heart. But by the end of the 20th century, convenience shopping had diminished the butcher’s prominence in American cuisine. Now, a heightened focus on farm-to-table philosophies, sustainability and nose-to-tail meat preparation has resulted in a new rise in popularity for the butchery profession. Read on to find out where meat-minded industry folks shop for chop. Read more

Food Network Staffer Diary: I Ate Like My Dog for 24 Hours

by in Community, March 3rd, 2017

Food Network Staffer Diary: I Ate Like My Dog for 24 HoursBy Diana Chang

I love dogs. I’ve always loved dogs. I had two growing up, a Maltese named Joy and a Labrador retriever named Jackie. If I wasn’t living in a typical, tight-fitting apartment in New York, I’m pretty sure I would be a dog lady and own at least two today. But as it stands, I have only one, Mwaji.

Having said that, I was never one of those pet owners who took the extra step to look into what my dog was eating. My dog, who is practically my baby and is treated as if I birthed her myself, always ate whatever brand I saw first at the store that had the word “healthy” or “natural” on the packaging. So when I was asked if I would ever consider eating the same food as Mwaji, I said a very hesitant “Yes?” because I figured this might be a great opportunity to find out what exactly should be in my dog’s diet.

After some research (aka searching on Google and asking some dog-owning friends), I discovered that there is a surprisingly large number of people who cook for their own fur babies. The recipes used the same stuff I usually put in my own dinner (except onions and garlic because those are poisonous to dogs — who knew?!).  So with that, I embraced the challenge.

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Chefs’ Picks: Aperitifs

by in Restaurants, February 5th, 2017

Sbagliato Cocktail
By Brad Japhe

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

Though the ritual of the pre-dinner drink is quite common in France, Italy and other parts of Europe, aperitifs have largely been underappreciated in America. However, these oft-overlooked beverages are growing in popularity here. A classic pre-dinner drink should be light (meaning slightly lower in alcohol content) with a flavor profile designed to stimulate appetite. Often an aperitif involves effervescence; sometimes bittering agents. The term can refer to an aromatized wine on its own, or a cocktail including it as an ingredient. Read on to find out which picks the pros recommend for sipping before supper (or brunch). Read more

Taco Bell Will Launch Fried Chicken Shell Tacos Nationally This Month

by in News, January 16th, 2017

By Lauren Haslett

Okay, so, technically, Taco Bell’s newest menu item is called the Naked Chicken Chalupa — but if you ask us, that doesn’t quite describe the crispy fried chicken-taco hybrid accurately.

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3 of a Kind: Montanara Pizza

by in Restaurants, January 11th, 2017

Montanara Starita from Don Antonio's

By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

While America certainly has an infatuation with deep-fried culinary inventions, sometimes less is more when it comes to frying, as demonstrated by one Italian delicacy that’s spreading across the United States. Created in Naples, Italy, the Montanara is a lightly fried pizza that is chewy, smoky and deeply satisfying. This next-level pie starts with a base of fried dough that’s slathered with tomato sauce, topped with smoked buffalo mozzarella and then finished in a wood oven to ensure that all of the flavors meld together beautifully. Here are three spots to get your fill of the fried masterpiece. Read more

Burger King Israel Offers Magical Doughnut Burger for Hanukkah

by in News, December 23rd, 2016

 

By Lauren Haslett

If you were hoping for a little Hanukkah magic this holiday season, you probably won’t be surprised to learn that one of the world’s biggest fast-food giants is a brand that’s trying to make some. According to Consumerist, Burger King Israel is attempting to take a trendy, once hard-to-find food item and take it main stream at its locations in that country – BK Israel will sell doughnut burgers this December 25-January 1.

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3 of a Kind: Holiday Cocktails

by in Restaurants, December 21st, 2016

The Bad Santa Cocktail from Westbound
By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

With the holiday season in full swing, bars across America are creating festive vibes with whimsical winter cocktails. The temperatures are dropping, making it the perfect time for eggnogs, mulled wines and punches. Beyond those warming staples, bartenders are getting creative with their wintry concoctions by pulling in innovative ingredients and putting together playful presentations. Here are a few places to sip spirits merrily. Read more

Food Network Staffer Diary: I Made a Giant Sushi Doughnut in a Tiny Kitchen — Here’s How

by in Behind the Scenes, Community, December 14th, 2016

Sushi DoughnutBy KC Cibran
I moved to New York City a few months ago — fresh out of college — for a postgrad internship with Cooking Channel. The most-common question I get is, “Is there a lot of food in the office?” The answer is yes. I mean, I literally work with food. When I’m not eating it in the break room, I’m seeing it on my computer screen. I’d say my passion for cool foods has definitely hit a high since I started working here. But when I’m not at work, I am confined to the tiny space that is my kitchen. Girl with big foodie dreams meets tiny kitchen. Seriously, I am confident that I can now win any fridge Tetris challenge.

Despite the space, I pretty much live with an Iron Chef Jr. Her name is Annie, and she keeps me alive in this city by cooking for me. We cook cool foods on a budget and have fun doing it. While researching our next project, we ran into a food craze known as the sushi doughnut. We love sushi, and we love decorating food, so we decided to make our own. Please, step into our sushi doughnut world.

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3 of a Kind: Oil Cocktails

by in Restaurants, November 23rd, 2016

#3 Cocktail from Birch

By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Oil is seeping past the confines of the kitchen, thanks to creative bartenders across the country. While the ingredient has been used in cooking for decades, it’s starting to pop up in new drinkable ways from coast to coast. The addition of oil to the arsenal of standard cocktail ingredients has enabled bartenders to play with textures and flavors in innovative ways. The opportunities seem vast for this burgeoning bar technique, whether tweaking the texture of a savory concoction or enhancing the flavor of a bright, citrus-forward drink. Here are some standout cocktails that typify the trend. Read more

7 Dishes That Will Win Friendsgiving

by in Holidays, Recipes, November 18th, 2016


By Allison Robicelli

Thanksgiving is about following tradition; Friendsgiving is about making new ones. This is a holiday where all the old rules are meant to be rewritten, so take the opportunity to put a fresh spin on your favorite classics. No one will mind if Grandma’s famous mushroom-soup casserole isn’t on the table. These new-school recipes are not only showstoppers, but they’re perfect for a potluck celebration where everyone can pitch in to create a festive dinner to remember. Read more

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