Bobby Flay is our resident grill master here at Food Network. When we’re not watching him crank up the heat on Beat Bobby Flay, we’re trying our hand at one of his best burger recipes. But even though he’s a burger and steak guy, not all of his grilled recipes are super-meaty — often he dresses up vegetables, too, with a smoky char. Check out his top droolworthy veggie recipes for fresh seasonal inspiration.
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As a mom of four, I’m a big fan of cooking with my kiddos. It demystifies ingredients (particularly healthy ones), teaches them an important skill (cooking our own food) and encourages a more adventurous palate. Perhaps my favorite part of cooking with my daughters, though, is the quality time I get with them, either as a group or one-on-one. Cooking requires just enough concentration to keep us all engaged, while leaving enough space for those open-ended conversations that turn into special mom-daughter moments I treasure. If you are looking for your child to open up about school or life in general, cook with him or her and watch the magic happen.
On this episode of Foodie Call, Justin invites Reid Mitenbuler (author of Bourbon Empire: The Past and Future of America’s Whiskey) into his kitchen and things get a little boozy. They sip whiskey for a moment, but the real fun begins when Justin presents a recipe for whiskey-spiked pancakes.
Fresh off a hit first season, Cooks vs. Cons — the game that asks if a professional chef can be outcooked by an amateur home cook — is set to return for Season 2 on Sunday, July 10 at 10|9c. Recently we caught up with Geoffrey Zakarian, the host of this culinary whodunit, to get his take on the success of Season 1 and what to expect from upcoming battles. Read on below to hear from him in an exclusive interview, and find out the pro-or-joe hunches he develops while watching each contest unfold.
Fans really gravitated toward the first season. Why do you think this is such a craveable game?
It’s on everybody’s mind that they all want to be a chef. So it’s very fun for people to imagine trying to trick someone like myself and two judges into [believing they’re] a chef, so I think it really sets up their interest first. And then the premise is great. It’s very quick. It’s easy to understand. You get it right away. And you’re just hooked because the chefs and the amateurs are both very interesting people. Pros are interesting, and the amateurs are interesting. It’s really great casting.
Summer is in full swing, and that means most of us are firing up that backyard grill. If you are shying away from grilling, or just want a refresher course on the basics of grilling, then keep reading. Here are my top 10 tips for excellent summer grilling.
1. Start with a clean grill. Don’t let last night’s salmon skin impart a fishy-char flavor to tonight’s chicken breasts. Use a sturdy metal brush to clean off the grates in between uses. (This is easiest when the grill is hot.)
2. Don’t move the food around. In general, the fewer times you flip something, the better (once is ideal for most meats). If the meat is stuck to the grill, let it cook more — it will unstick itself when it’s ready for flipping.
Coral worms, rectum sausage, tarantulas and grubs — these are just a few of the most-bizarre things Andrew Zimmern has ever eaten. Tonight on Travel Channel (9|8c), Bizarre Foods returns to television so Andrew can tell the food stories no one else is telling … and eat some bizarre food, of course. And for one day only, AZ is taking a break from his travels to host a takeover on Food Network’s Snapchat Discover.
The result: a food experience you won’t want to miss. Andrew is sharing even more of his most-bizarre eats ever, what he loves to eat on the road, and even his favorite recipes (things you can actually make at home). Even the most-seasoned traveler can learn a thing or two from Andrew’s must-have travel list.
This week on Foodie Call, Justin considers the humble chickpea. The teeny bean is a crucial ingredient in many Middle Eastern dishes, so you’d think it wouldn’t necessarily impress Chef Einat Admony, owner of three renowned Mediterranean restaurants in New York City. And yet, with a riff on pizza in his back pocket, Justin does it.
On this episode of Foodie Call, chocolate marries wine, and we all live happily ever after. But first, eponymous chocolatier Jacques Torres (perhaps you’ve heard of Mr. Chocolate?) stops by to officiate — and by that we mean he schools Justin Warner in the oh so important technique of tempering chocolate.
I have a confession: I absolutely LOVE grocery shopping. This is a bit unexpected, since I’ve never enjoyed going to the mall, even as a teenager when my desire to master (pre-Atari) Pac-Man meant hours at the mall arcade. But the grocery store? I love it! I get lost in studying the merchandising and sales strategies, and can completely lose track of time browsing the shelves checking out SKUs. (I suppose this is why I have the job that I do.)
My favorite section of the grocery store is the produce aisle, and I want to make it yours, too. Here are five reasons why the fruit-and-veggie section of the grocery store plain old ROCKS:
1. What’s cheapest is what is best.
We operate with the assumption that if something costs more, it’s better. And often, that is true! But not in the produce aisle. When a particular vegetable or fruit is in season, the price goes way down due to the “overstock” at the “factory” — simple supply-and-demand economics. (Side note: Wouldn’t it be great if this were true everywhere? I’d love to get a Cadillac for less money than a used Chevrolet.)
Takeaway: Follow the sales in the produce aisle not only to save money but also to get the highest quality!