by Maria Russo, May 2nd, 2016
by Maria Russo in Shows, May 1st, 2016
When Food Network Star premieres on Sunday, May 22 at 9|8c, this year's cast of hopefuls will quickly learn that when it comes to succeeding at Stardom, there's no such thing as "good enough." Both on the camera and on the plate, they'll be expected ...
by Maria Russo in Community, May 1st, 2016
It was only a few weeks ago that guest judge Richard Blais proclaimed himself “the best that ever played this game.” And though Cutthroat Kitchen has indeed seen its share of impressive winners (and losers), we’re inclined to agree that Richard’s enthusiasm for eviliciousness knows no bounds — literally. In honor of the day’s pesto test, he was challenged to swing hits over a makeshift “Green Monster” in order to earn the required ingredients for pesto on the After-Show. He managed to score not one but multiple up-and-over home runs to collect everything he’d need to make the dish, like fresh herbs, fruity olive oil and plenty of Parmesan cheese. “This is so much fun. I love this show!” he said, donning a team CTK baseball cap.
by Allison Milam in Holidays, Recipes, May 1st, 2016
The ultimate fix-it-and-forget-it recipe, The Pioneer Woman’s big-batch salad dressing works well on top of a simple green salad, and she notes that it can also star tossed in a pasta salad. Her secret? A classic combination of nutty Parmesan and bright, fresh lemon juice, which add bold taste to her oil-based dressing. If you’re planning to serve this at a party, keep in mind that Ree Drummond recommends letting the dressing chill for a day before serving it; this will give the flavors of the ingredients a chance to marry.
Check out more Most Popular Pins of the Week, and visit Food Network’s Let’s Get Healthy board to find other good-for-you recipe inspiration.
Get the Recipe: Aunt Trish’s Salad Dressing from The Pioneer Woman
by Sara Ventiera in Restaurants, April 30th, 2016
Eggs and toast aren’t going anywhere, but we’re digging a spicier, zestier breakfast vibe this first week of May. Though Cinco de Mayo falls on a Thursday this year, the mention of Mexican fare brings one thing to our minds: brunch. With Mexican salsas, cheeses and other favorites on board, eggy brunch favorites — whether sweet or savory — have never been more packed with flavor.
When your first meal of the day is a taco, you know you’re doing things right — and especially so when each one is fired up on the grill. Grilled Breakfast Tacos are wrapped in charred corn tortillas and loaded with soft-scrambled eggs, grilled Spanish chorizo and all the fixings.
by Maria Russo in Recipes, Shows, April 30th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
For many Americans, breakfast pancakes mean mixed-from-a-box, syrup-slathered basic stacks. Not for chefs, though. Whether they’re peaches and cream, vegan or gluten-free, here are some of the top hotcake combinations from the pros, just in time to mix for Mother’s Day.
by Regan Burns in Drinks, April 29th, 2016
Tangy, spicy and oh-so-buttery, Buffalo sauce is a staple flavor atop juicy chicken wings, but did you know that this go-to sauce can boost the flavor of some other fan-favorite foods? Think creamy dips and tender meatballs. On this morning’s all-new episode of The Kitchen, the cast shared tricks for packing a spicy punch in your Cinco de Mayo menu, which surely isn’t complete without this trio of Buffalo-ed eats. Read on below to get their recipes.
by Amy Reiter in News, April 29th, 2016
If picturing yourself drinking a glass of chilled rosé wine conjures up images of hot summer nights spent outdoors, eating and chatting with friends, there’s a good reason: Rosé was made for warm-weather drinking. Factor in its food-friendly, easy-to-drink nature, along with a generally affordable price tag, and it’s no surprise that rosé is a popular party choice. So when choosing foods to serve with your rosé, it should come as no surprise that spring and summer party fare is just the ticket.
by Ricky Smith in Shows, April 29th, 2016
Social media’s love affair with rainbow foods — swirly multicolored versions of bagels, pizza, grilled cheese sandwiches, cakes, cookies, coffee and more — may have reached its apex. (Or, who knows, maybe it will continue its skyward ascent before eventually, and inevitably, arching downward.)
But what, exactly, is driving the neon-food craze, which, as gluten-free, vegan blogger and cookbook writer Tess Masters recently observed to The Washington Post, seems, with its artificially created spectra, to run counter to our current preoccupation with all foods natural?
by Maria Russo, April 28th, 2016
This weekend, spice things up alongside your favorite chefs as they celebrate spring and Cinco de Mayo. First up, on Saturday morning Ree Drummond is using tequila in all-new recipes like spiked tortilla soup and an epic cheese dip. After that, The Kitchen is hosting a Cinco de Mayo celebration complete with sombrero-shaped tortilla chips and a spicy hummus.
In just a few short weeks, eager Comeback Kitchen finalists will enter the hallowed arena that is Food Star Kitchen — again. These seven hopefuls have competed on Food Network Star before but were eliminated before they reached full Star power. Now...