As both a Food Network chef and a Grammy Award-winning country music star, Trisha Yearwood has charmed food- and music-loving audiences alike on Trisha’s Southern Kitchen. Joining Trisha at home means getting a taste of her family’s recipes and traditions that feature tried-and-true takes on Southern classics. And whether she’s lending Georgia flair to slow-cooked barbecue pulled pork or sharing her grandmother’s secrets for the perfect deviled eggs, Trisha’s recipes are sure to please a crowd and always come with one of her quick tips. Keep reading below for more of Trisha’s hit recipes.
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With his penchant for Southwestern flavors and a string of successful Bobby’s Burger Palace restaurants, Bobby Flay has surely earned the right to call himself a taco master and a burger aficionado, though his range in the kitchen doesn’t stop there — or even at lunch or dinner. He also has an appetite for brunch, which he explores on the series Brunch @ Bobby’s and in his brand-new cookbook of the same name. Available for preorder now and officially on sale on Sept. 29, Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend explores the best sweet and savory side of this late-morning meal, from a towering stack of chocolate pancakes to an all-new take on bacon, eggs and hash browns.
Recently FN Dish checked in with Bobby, and he revealed his go-to brunch order as well as his take on why brunch has become so popular. When he goes out for brunch, he’s quick to balance the meal by including both salty and sweet elements, explaining, “It always involves eggs, but I always order something for the table, whether it’s like French toast or waffles or pancakes — in that sort of vernacular, like the sweet brunch.” As for a cocktail to sip on the side, he keeps it simple, opting for a mimosa. “The juice, to me, [it] just has to be fresh-squeezed,” says Bobby. He’s familiar with the “ritual” that brunch has become, and says, “It’s the way that people entertain in terms of meeting out. People have their brunch places that they go every weekend.” He adds, “It’s a great way to kind of grab the newspaper, have some coffee, have your brunch cocktail and then sort of carry on your Sunday.”
If you’ve watched Bobby Flay, you know of his fearless tenacity as an Iron Chef, his mastery of the grill and his fearless approach to rivals on Beat Bobby Flay. He’s mentored Food Network Star hopefuls to greatness and expanded Food Network fans’ palates to the bold flavors in Southwestern cuisine. Keep reading below for his best-ever recipes — from grilled skirt steak tacos and party-ready sangria to a sweet-tooth-satisfying apple crumble — plus his tips for cooking the perfect burger.
First he conquered the ranks of Food Network Stardom with his Season 7 competition win, then he tackled the world of between-bread creations on Sandwich King and just two years ago he joined forces with four other co-hosts for the ultimate celebration, The Kitchen. Now Jeff Mauro is setting his sights on something offscreen: the restaurant scene. His first restaurant, Pork & Mindy’s, which he’ll launch with business partner Kevin Corsello, is slated to open at the end of 2015 and will feature a hybrid of “food, music and art,” according to Jeff, and the very best in barbecue.
Pork & Mindy’s will open in the Bucktown neighborhood of Chicago, a city that’s currently known more for lakeside skyscrapers than for smoky barbecue. But Jeff’s planning to change that when he releases his over-the-top meaty menu in the Windy City. According to Jeff, the focus will be on “real, authentic, slow-smoked barbecue,” and he adds that just as the eatery’s name suggests, there will be plenty of pork. “All our pork is cooked 14 hours in a natural wood smoker, bone in and shredded.” Though the foundation may be pig, including what he deems “pig candy … caramelized crispy bacon brittle,” the offerings go far beyond that, to smoked legs of lamb, chicken and chuck roasts.
School is back in session, and we are all looking for ways to streamline our routines, especially in the morning. But “routine” can sometimes also mean “rut.” Take breakfast, for instance. Yes, it is easy to rely on the tried-and-true cereal route, and, hey, there’s nothing wrong with some high-quality, low-sugar cereals to jump-start a busy day. (My secret confession: Cereal is one of my all-time favorite comfort foods.) But what if you want to mix it up a bit at breakfast but don’t want to take on a major cooking task first thing in the a.m.?
Here are four make-ahead breakfast ideas that all take fewer than three minutes of morning prep time:
1. Mini Muffins
I make up batches of high-fiber, high-protein mini muffins and keep them in freezer bags for breakfasts and snacks anytime. Why mini and not regular muffins? Tiny minis thaw out in minutes. But the real reason (mom to mom): Texture is less important in a mini muffin than in a regular-sized muffin. You can load those babies up with healthy goodies, like flax, bran or ground nuts — things that could turn a regular muffin into a doorstop — and your kids won’t even blink an eye. Try my Magic Fruit-and-Veggie Muffins recipe (pictured above, featured in Food Network Magazine).
The rock walls, the bouncy houses, the blindfolds and, of course, Bob the Bear — Camp Cutthroat isn’t short on eviliciousness, thanks in part to Camp counselor extraordinaire and host Alton Brown. Last night’s Round 4 battle — the last one until next Wednesday’s finale — was full of diabolical outdoor sabotages, including the now-infamous lookout tower from which one chef had to make a skillet breakfast high atop the campsite. While all of the drama played out on TV, Alton Brown took to Twitter @AltonBrown to offer you fans an insider’s look at the competition and answer a few of your most-pressing Camp questions. Read on below to see some of his best tweets.
He’s a no-nonsense mentor on All-Star America and a bona fide beach fanatic, as he shows off every week on Beach Eats USA (Wednesdays at 10:30|9:30c), but did you know that Curtis Stone also keeps hordes of hot sauces on hand and has been known to relax to Jack Johnson tunes? Recently FN Dish checked in with Curtis to find out the little-known details about this Australian-born chef, from his last-supper must-have to his favorite person to cook for. Read on below for his answers.
Who’s your favorite person to cook for?
Curtis Stone: My wife, Linds. She is my best bud, so it’s always nice after a hectic day, or hectic week, to just take a beat, pour ourselves a wine and cook, eat and talk about everything. She is an adventurous eater so she keeps me on my toes.
What’s the most-surprising thing we’d find in your fridge?
CS: Pickles upon pickles, and loads of hot sauces.
As I type, I am surrounded by a sea of binders and lined papers, high-top shoes, low-top ankle boots, trendy-again ’70s stretchy hipster pants and crisply colored backpacks smelling of factory nylon. Just removing the tags from all this loot makes me feel like taking a nap.
’Tis the season of coffee. (Did I really just say “’tis the season?” It’s not even Labor Day! I think I even outpaced Costco there!) Coffee and autumn go hand in hand in our household. Any time an alarm clock jolts me out of sleep, I want the jolt of caffeine shortly thereafter. My husband makes the coffee as part of our nightly routine, setting the timer for exactly 15 minutes before I wake up, so that I walk downstairs and into the kitchen at the perfect moment, when the machine is gurgling and spattering lightly as it confirms that all the water is gone from the chamber and the machine can finally, confidently turn itself off, while a final few drops of coffee plop gently into the full pot. It’s the glorious announcement of another day full of possibility.
I am a coffee fan (I don’t say “snob” because I find that loosely translates into people who don’t like Starbucks), so I like my coffee exactly right: no sugar and about two tablespoons of half-and-half, or a quarter-cup of milk (but, in that case, heated). Quite simply, the day doesn’t begin without coffee for me. I love the routine, the smell, the warmth and, of course, the caffeine (although I only drink half-caf so I can have two cups without feeling jittery). And all this coffeepot experience has taught me a few little tricks — some coffee hacks, if you will.
1. Mom’s trick to improve cheap coffee:
Growing up, we were incredibly poor, and my mom bought the cheapest coffee she could find at the grocery store. But, no matter, she insisted, because a pinch of salt and a teaspoon of cinnamon in the filter along with the coffee elevated bargain beans to gourmet status. Well, almost. But this trick did get me through the lean college and graduate school days pretty darned well.
You may know Giada De Laurentiis for cooking up classic Italian dishes or adding a California spin to cooking and entertaining on Giada at Home. As a versatile chef, Giada has shown Food Network fans how to make everything from fresh pasta to light and healthy West Coast eats. Most recently we’ve seen Giada exploring her homeland on Giada in Italy — sharing those family traditions and recipes that influenced her early love for cooking — and providing her culinary expertise as a mentor on Food Network Star. Check out Giada’s best-ever dishes below, from her Sunday-supper-ready Bolognese to creamy tiramisu and rich ravioli bites ideal for parties.
Sure, you may consider yourself a grill master for flipping a few burgers this summer, or even learning how to achieve those sought-after crisscross grill marks on your steak. But have you ever grilled for more than a day straight? In New York City this week, a team of two die-hard grillers took on that very mission in the hopes of not only breaking the Guinness World Record for a team marathon barbecue at The Finest Grillathon, but also setting a new one.
Hosted by Ball Park Park’s Finest, with Food Network’s own Tyler Florence on hand, the event started late last night, on Tuesday, when Susie Bulloch, from Utah, and Drew Battistelli, from Tennessee, first took to their grilling stations to kick off their marathon cookout. They set off to grill for a whopping 38 hours, in downtown Manhattan’s Gansevoort Square, which will mean that they’ve firmly surpassed the old record of 30 hours. On the menu are, of course, what else but Ball Park Park’s Finest frankfurters, along with other hearty grilled favorites. From juicy pork shoulder to tender beef, there was no shortage of classic and creative takes on beloved summertime fare.