by Guest Blogger in News, January 21st, 2016
by Jessica Merchant in Drinks, January 21st, 2016
By Lauren Haslett
We love all of our Food Network fans, though we can’t help but get a little extra excited when we find out one of our favorite celebrities has been following what we do here at Food Network. And recently, none other than the Queen of the Vegas Strip, Ms. Britney Spears, was revealed to be one of those fans.
by Allison Milam in Recipes, January 21st, 2016
Since I was about 3 years old, my mom instilled a belief in me: Fridays were for shopping. Every Friday we’d meet my aunt, cousin and grandma for lunch, then head to the nearest mall, where we’d stay for hours (seriously hours) and shop till we dropped. It was probably only about three hours or something, but three hours in kid years? May as well be two weeks.
I just know we were there for a loooong time.
Our snacks at the mall usually came down to two options: Pralines ‘N Cream ice cream from Baskin-Robbins (my grandma’s No. 1 choice) or Orange Julius drinks (preferably a pina colada for me) all around. It was totally dependent on the mood, as those are fairly different options, right?
by Emily Lee in Recipes, January 21st, 2016
Potatoes are the perfect comfort food. Though these super-satisfying root veggies might not lend much in the way of flavor, that’s actually the perk. They work as a blank canvas, becoming whatever you want them to be — the salty crisps, soul-soothing casseroles and mashed mainstays that your family can’t get enough of — with just a little bit of love.
Instead of filling individual potato skins for the twice-baked classic, load everything but the skins into a casserole dish fit for a crowd Ree Drummond’s Twice-Baked Potato Casserole (pictured above). Just like the original, the cheesy, bacon-laced side reaches new heights with two stints in the oven.
by Joseph Erdos in Shows, January 20th, 2016
How is that the simple combination of hot sauce and butter, otherwise known as Buffalo sauce, can make everything seem right with the world? We know the beloved flavor best as the sticky-spicy coating on baked or fried chicken wings. But if you’ve been reserving Buffalo sauce for chicken and chicken alone, then you’ve barely scratched the comfort-food surface. Meatballs, pulled pork, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are just a few ways that you can expand your Buffalo horizons.
Buffalo Drumsticks (pictured at top)
We had to include this one — it’s a classic for a reason. Remember to pop the drumsticks back in the oven for 10 to 15 minutes after tossing them in the Buffalo sauce. This locks in the flavor and ensures crisp, golden skin.
by Leah Brickley in Recipes, Shows, January 20th, 2016
Relive some of the craziest and funniest moments from Worst Cooks in America in the following GIFs.
The effect of tasting oysters with watermelon (Nick, pictured above).
by Amy Sherman in Restaurants, January 20th, 2016
This week the contestants on Chopped Junior were faced with some interesting beverage ingredients in the mystery baskets, like cream soda in the appetizer round and horchata for dessert. In case you’re not familiar with horchata, it’s a super-refreshing Mexican drink that is made from rice, sugar and cinnamon. The rice is soaked in water and then blended with sugar and sometimes almonds into a very fine pulp. It’s then strained, mixed with water and served chilled, usually over ice.
by Samantha Seneviratne in Recipes, January 19th, 2016
If you don’t know what pork roll is, you’re clearly not from New Jersey. Known regionally by brand names such as Taylor ham, Case or Trenton, it’s a cured and smoked processed meat that tastes like a spicy and salty version of SPAM (though it’s sold in a roll, rather than a can). It’s also the main ingredient in a signature breakfast sandwich along with American cheese and a fried egg. Outside Jersey, it’s long been popular in parts of Philadelphia and Delaware, but today the sandwich is evolving and expanding geographically, thanks to chefs who share a sense of nostalgia for this classic diner fare.
by Lauren Miyashiro in Recipes, January 19th, 2016
Craving both cookies and pie? A classic crumb bar is just what you need! It’s got a tender, sweet cookie base, real fruit filling and a chewy crumb topping. More portable than pie and more satisfying than a cookie, I’d say a crumb bar with a tall glass of milk would even make a pretty good breakfast (if there were any leftovers from the day before, that is!). Read more
by Joseph Erdos in Shows, January 19th, 2016
Even if you have lofty ambitions for a healthier 2016, a decadent splurge is OK every once in a while. Everything in moderation, we say. Our only provision: Make sure it’s insanely tasty. If you broke your resolution for a stale doughnut or a sad hamburger, was it really worth it? Here’s our list of splurgeworthy treats that you’ll love and won’t feel guilty about (they’re too good!). So go ahead and treat yourself.
Birthday Pancakes (or Really Anything with Lots of Rainbow Sprinkles)
You might have the willpower to skip the shortstack swimming in maple syrup, but it’s nearly impossible to say no to sprinkle-speckled birthday pancakes with cream cheese frosting. Don’t even try.
Hotheads, get ready for some of the hottest, spiciest foods around. Top 5 Restaurants recently revealed the five best places to get blazingly hot dishes — one features the world’s hottest pepper, and another requires the signing of a waiver. If you like that kind of taste bud torture, then these top picks are right up your alley. The dishes wouldn’t have made the list if they weren’t also packed with flavor, but after a couple of bites you might not taste a thing. But no worries: Just make sure there’s a glass of milk in arm’s reach. We’ve got the restaurants that made the list.
Find out which dishes made the list and vote on your favorite