If you’ve seen Ree Drummond on The Pioneer Woman, you know that she isn’t afraid to crack a joke or put a little extra TLC into every dish that she cooks. As a mother of four and the wife of a cowboy, Ree whips up hearty, comforting recipes — like decadent Chocolate Chip Caramel Sundaes and stick-to-your-ribs Chicken-Fried Steaks with Gravy — that both kids and adults will enjoy. Whether she’s making a grab-and-go breakfast or a three-tiered cake for a special birthday party, Ree’s recipes are a surefire way to impress your friends and family at any meal. Keep reading below for more of Ree’s comforting classics and check out her Oklahoma ranch for a behind-the-scenes look at where she makes all of these crowd-pleasing favorites.
We may look to pies, tarts and more as ways to showcase summer’s fruits, but these laborious, decadent treats are surely not the only ways. In fact, there’s another method of getting your fruit dessert fix: the trifle. Typically prepared with some variation of store-bought pound or angel food cake, plus berries and cream, these tiered creations are the no-cook, fruit-filled answer to what to serve for dessert at your next backyard hangout.
If you’re not looking to share your trifle, Giada De Laurentiis’ 30-minute Individual Strawberry Trifles (pictured above) are the way to go. After using a cookie cutter to cut out perfect circles in the pound cake, brush each slice with amaretto liqueur. Layer a few circular slices in a glass with homemade whipped cream and strawberries tossed with aged balsamic vinegar.
Seltzer may not be the most-flavorful drink in the fridge, but that hasn’t prevented it, in recent years, from rising like a carbonated bubble to its current status high up on America’s preferred list of beverages.
The Washington Post notes that, while sales of regular and diet soda and “vitamin” drinks have flattened and declined over the past decade like the contents of a half-consumed can, sales of Perrier, San Pellegrino and their fizzy ilk have more than doubled over the last five years, reaching, at last measure, around $1.5 billion — a growth that has exceeded even that of other bottled waters.
Tonight was the final preliminary round in the five-part Chopped Grill Masters tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation competed to earn a place in the finale, airing Aug. 11 at 10|9c, for a chance to leave with the $50,000 cash prize and the title of Chopped Grill Masters Champion.
Seasoning was the big issue in the appetizer round of tonight’s episode, as many of the competitors seemed to forget how important it was for achieving flavor. Luckily by the next round the competitors learned from their mistakes. By the final round the two strongest grillers remained. But in the end one competitor rose to the top, overcoming issues of seasoning and putting out dishes that hit on all three judging criteria: presentation, taste and creativity. Hear from the Chopped Champion of tonight’s episode.
Remember when ice cream came in basically three flavors: chocolate, vanilla and strawberry? At a certain point, the options grew to include at least 31. But even those of us who favor flavors like rocky road, pralines and cream, and Jamoca Almond Fudge probably never imagined a world in which foie gras, bacon, chorizo, salt and pepper, and durian-banana ice creams were a thing.
Yet here we are in a world of ice cream flavors that are — shall we say? — unusual. Why do we seek out such oddities, when the flavors we already have — including chocolate chip and mint chip, cookies ‘n’ cream, and fudge ripple — are so delicious?
Eater has taken a look at the wacky-ice-cream-flavor trend. Here are a few takeaways:
If you’re a food obsessive like us, good eats are at the epicenter of your summer travel plans. Here are the summer vacation tastes we FoodNetwork.com staffers fantasize about for the rest of the year — and the recipes that help us re-create those lazy beach days (or Parisian adventures!) back home. Read more
Bursting with flavor that far exceeds their tiny size, blueberries make for a delicious add-in to cakes, cobblers, blintzes and pies. And what better time to use these compact and antioxidant-rich fruits than when they are at their peak of juiciness during the summer? Experiment with their versatility and play up the way their vibrant indigo color can transform a classic recipe, like in Ree Drummond’s Blueberry Lemonade. Keep reading below for more summer staples, and see how Food Network stars incorporate blueberries into their favorite desserts and breakfast treats.
By Skyler Bouchard
Ready to jump on the latest dessert craze? Here’s everything you need to know to make your own freakshake just like those made at Pâtissez in Canberra, Australia. Read more