by From Our Sponsor in View All Posts, September 22nd, 2016
by Lauren Piro in Food Network Chef, View All Posts, June 29th, 2016
From Dark Horse Wine — Bet on the Dark Horse
With a winning record inside the Beat Bobby Flay arena, Bobby Flay is a culinary force to be reckoned with, seemingly unmatched in his ability to cook against the clock and deliver impressive plates time and time again. But not every time. Bobby has occasionally felt the sting of defeat, and it’s been the dark horses — those competitors who seemingly come from out of nowhere and go on to win — who have ultimately upset his record the most.
On tonight’s new episode, he and culinary producer Jackie Rothong faced off in a cannelloni battle of her choosing, following a neck-and-neck cook-off between her and her Round 1 rival, Chef Matteo Boffo. In her showdown against Bobby in Round 2, Jackie and Bobby had just 45 minutes to prep and plate their offerings, hardly enough time to execute the from-scratch dough and bold sauces they’d need to produce a winning plate.
by Lauren Piro in Food Network Chef, View All Posts, June 20th, 2016
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.
by From Our Sponsor in View All Posts, June 16th, 2016
This week on Foodie Call, Justin takes us (and David LaForce, executive chef at El Vez and winner of NYChiliFest 2016) back “home, home on the range,” with a chili inspired by cowboys. Justin thinks he can impress the chili champion with a recipe that operates almost like a magic trick.
by Lauren Piro in Food Network Chef, View All Posts, June 13th, 2016
From King’s Hawaiian
Few places conjure distinct ideas about food and dining quite like the Hawaiian Islands. But do you know what role food and traditions have played in Hawaii’s history? Find out here, plus get a recipe that packs all the flavors of Hawaii into one mouthwatering bite.
Although pineapples aren’t native to Hawaii (it’s believed they originated in Paraguay or Brazil), this spiky fruit certainly has impacted the islands’ diversity. At the height of production, Hawaii was responsible for three-quarters of the world’s pineapple supply, which drew workers from all over the world. Today only 10 percent of the Aloha State’s population is native Hawaiian.
With the island’s strong ties to pineapple, Hawaiians are well-versed in creating amazing dishes with it. The sweet, golden fruit can be found in salsas, slaws, marinades, cocktails and desserts. To highlight its sweetness, Hawaiians often grill the pineapple before using it in recipes.
by Jessica Merchant in View All Posts, June 9th, 2016
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.
by Lauren Piro in Family, Recipes, View All Posts, June 6th, 2016
From the moment years and years ago when I first saw my mom and aunt drink a frosty margarita at the beach, I couldn’t wait to have one. I was obsessed with the grown-up slushie that it appeared to be, studded with fruit and served in a glass with a salt-covered rim. It wasn’t about having a glass of alcohol or anything; it was about drinking one of those super-fun, girly drinks with an umbrella plopped inside.
For years, I plotted what my first taste would be — a strawberry daiquiri? A grasshopper? (No, not the insect, but yes, the chocolate-mint drink.) A Creamsicle cocktail? Rum punch? They all looked so lovely, and as a massive fruit lover, I had no idea how I’d ever decide.
Until it came down to my love for all things Mexican food and Tex-Mex-inspired cuisine. Margaritas were the obvious answer for me — not even frozen margaritas, not even fruity margaritas. I ended up having a regular fabulous lime margarita on the rocks with tons of salt. Never thought it would be something I’d absolutely love, but I fell hard for it.
by Amanda Rettke in View All Posts, June 2nd, 2016
Before your kids start chanting “no more pencils, no more books,” remind them they’ll need to thank their devoted teachers before the school year officially ends. A homemade gift is a nice touch — but an edible gift that your kids can help make is even better. Try one of these thoughtful (and easy!) ideas this year.
Rosemary Bread in a Flowerpot (above)
What better way to thank a teacher for helping students “bloom” this year? Kids can help mix, knead and shape the dough, which bakes right in a flower pot to a crusty finish.
by Lauren Piro in Holidays, Recipes, View All Posts, May 26th, 2016
Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.
Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.
Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.
Memorial Day, the year’s first formal celebration of summer, is the perfect opportunity to make seasonal dishes in a patriotic palette. Kick off grilling season with the American spirit in mind when you try these sweet and savory recipes.
Patriotic Berry Trifle (above)
Sunny Anderson’s towering pile of cake, whipped cream and berries is a showstopping dessert that’s a little more rustic than the traditional flag cake.