The nature of the Food Network Star beast is such that no matter how much mentors Bobby Flay and Giada De Laurentiis have to teach the finalists, their time is limited, which means they're forced to make quick decisions about who has the greatest pot...
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Late spring means berry season can’t be far behind. While there’s no denying the pleasure of snacking on them freshly picked, these jewels of summer also make a fine addition to dishes both sweet and savory. Read on to find out how chefs are bringing it with berries this season.
With its quaint beach town vibe, Nantucket makes for idyllic summers that become even more perfect when the fields of strawberries at Bartlett’s Farm are ripe for picking. “I like working with strawberries in the summer not only because they are so versatile, but also because we have the option to pick them ourselves at the farm,” says Chef Patrick Ridge. When he’s not snacking on the ruby jewels fresh out of the flat, he uses them to make desserts like strawberry shortcake, served at his American restaurant Island Kitchen, and grab-and-go pints of strawberry ice cream and strawberry-frosted doughnuts at his adjacent shop, Tilbury & Skiff. “It’s a fun experience being able to go out to the fields, gather your harvest and take them back to the restaurant to create doughnuts and ice cream,” he says. “The whole start-to-finish process is rewarding.”
You may think that your morning coffee-and-a-bagel routine could not be improved upon, but wait. What if someone put the coffee in the bagel, streamlining the whole eating/caffeinating process? Good news: Someone has.
Pre-coffee mind … blown.
The Food Network Magazine editors are taking a cue from Duff and already planning their pre-season spreads. Burgers and hot dogs play a big role at any football tailgate, but we have a feeling some of you get even more creative with your grub. Take the poll below to share your tailgating tips and tricks, then pick up a fall issue to see how your spread stacks up against the rest of America. Read more
Start your weekend with Ree Drummond as she turns regular, everyday ingredients into delicious and indulgent dishes like Roasted Garlic and Four-Cheese Pull-Apart Bread. Then, the co-hosts on The Kitchen are cooking with the flavors of summer and sharing tips and tricks for hosting an outdoor party. On Sunday morning, Ina Garten is making weeknight dinners, and later, Ayesha Curry is celebrating her heritage with a Jamaican-inspired menu.
On Sunday evening, it’s the final round of Comeback Kitchen and the competitors must pull out all the stops and impress Valerie Bertinelli and Tyler Florence with both their cooking and hosting skills when they each throw a dinner party. Then, it’s the premiere of season 13 of Food Network Star where we’ll meet the new competitors, the winner of Comeback Kitchen will be revealed, and guest judges Robert Irvine and Monte Carlo will help Bobby Flay and Giada De Laurentiis decide who will be the first competitor to go home.
On the new series Incredible Edible America, Mondays at 10|9c, comedian Jeff Dunham and his wife Audrey go on a cross-country road trip, on the hunt for the best eats the nation has to offer. The route follows along Jeff’s tour schedule — so you may even see some of his nutty and loveable characters make cameos on the show. Even they wanted to get in on the eating action, because these foods are too unique to miss.
FN Dish chatted with the couple to find out their most-memorable eats during the trip, and what impressed them most about the locations. There’s one sandwich named after the king of Rock and Roll that stood out.
Even when cooking for a family of six, I don’t plan my meals as closely as you might think. But I am pretty serious about stocking my freezer with enough staples to make whatever sounds like the right combination of delicious, quick and easy pieces each night. Here are the items I try to never be without, plus what I make with them.
Every time I see that beautiful sale sticker on chicken thighs, I load up my cart. Compared to breasts, thighs have more flavor, and you can’t be the price even without a hot sale. Slow-Cooker Chicken Tikka Masala is one of our go-to favorites, and I love that I can prep the whole recipe and throw it into a bag uncooked, right into the freezer. Giada De Laurentiis’ Roman-Style Chicken (pictured above) is another make-ahead gem. Packed with tender strips of bell peppers, this one has a veggie built right in. But the most-straightforward dinner in this collection of crowd-pleasers might be these grilled chicken thighs full of Greek flavors. Lemon, garlic and oregano swirl together, coating the chicken perfectly — and doing it all in minutes.
Photo courtesy of Getty Images
Mark your calendars, sugar fiends: Tomorrow is the first Friday of June – better known as National Doughnut Day. In keeping with tradition, some of the nation’s most-popular purveyors of fried dough will be doling out their sweet, pillowy creations for free. But did you know there’s a longer story behind this beloved foodie holiday?
It all started in Chicago back in 1938, when the Salvation Army decided to honor the women who served on the front lines during WWI, providing infantrymen – known as “doughboys” – with coffee and doughnuts. (It’s even said that they fried the doughnuts inside the soldiers’ metal helmets!) What began as a fundraiser for the needy during the Great Depression has since morphed into a larger-scale celebration of delicious fried dough, a cornerstone of the American foodscape.
So tomorrow, as you sink your teeth into some sweet, glazed rings, remember the Doughnut Lassies of 1917 — and don’t forget to share your pics online using #NationalDoughnutDay or #NationalDonutDay!
Dunkin’ Donuts – Nationwide
When: All day
Like last year, Dunkin’ Donuts is celebrating National Doughnut Day by giving away one free doughnut per customer with the purchase of any beverage. Guests can choose any kind of doughnut (or “donut,” as the chain calls it) they like. The offer is valid at all participating Dunkin’ Donuts locations nationwide, throughout the entire day on Friday, June 2.
So, what is cheese tea? Well, it’s tea with cheese in it. Yes, at first blush, that sounds gross. But we’re not talking stinky cheese — your Limburger, Taleggio or Stinking Bishop. The cheese in question is actually cream cheese — either sweet or salty — and the effect sounds more like a thick, cheesecake-y version of milky teas or bubble tea than anything else.