A Perfect Pair: What to Eat with Rosé

by in Drinks, April 29th, 2016

Rosé WineIf 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.

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To Dye For: Why Everyone Is Obsessed with Rainbow-Colored Foods

by in News, April 29th, 2016

To Dye For: Why Everyone Is Obsessed with Rainbow-Colored FoodsSocial media’s love affair with rainbow foods — swirly multicolored versions of bagels, pizzagrilled cheese sandwichescakes, cookiescoffee 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?

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What to Watch: The Kitchen’s Cinco de Mayo Celebration and the Finale of Guy’s Grocery Games Redemption

by in Shows, April 29th, 2016

Triple G Redemption Finalists

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.

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WATCH: Comeback Kitchen Finalists’ Early Days of Stardom

by , April 28th, 2016
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WATCH: Comeback Kitchen Finalists' Early Days of StardomIn 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...

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Why Spring Is the Best Time to Get Kids to Eat Their Veggies

by in Recipes, April 28th, 2016

Garlic Oil Sauteed Pasta with BroccoliIf your kids turn up their noses at the mere sight of their vegetables night after night, do not fear. A bounty of peak-season spring produce is here to change all that. Now that green beans, broccoli and more veggies are at their finest, there’s never been a better time for your kids to learn to love them — and we’ve got just the dishes to make it happen.

Broccoli

Big, bad broccoli gets a bad rep among the little ones, but Melissa d’Arabian’s Garlic Oil Sauteed Pasta with Broccoli will change their minds. Tossing it together with crowd-pleasing pasta is a good way to get some good bites of broccoli in. Plus, you can make this easy, hearty recipe as the main course if you amp up the portions.

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8 Snacks You Can Make with Peanut Butter

by in Family, Recipes, April 28th, 2016

Peanut Butter Granola BarsIs there an ingredient that’s more universally loved among kids than peanut butter? Add that it’s affordable, easy to find and packed with protein, and you’ll be turning to these eight simple ideas constantly, including a few big-batch recipes you’ll thank yourself for making ahead of time. (And of course, anyone with peanut allergies could easily substitute any other nut butter.)

Peanut Butter Granola Bars
Leave it to Giada De Laurentiis to come up with a homemade granola bar swirled with brown sugar, honey and melted butter, and kissed with slivered almonds and mini chocolate chips.

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Lee Brian Schrager Discovers America’s Best Breakfasts in Brand-New Book

by in Books, April 28th, 2016

America's Best Breakfasts: Favorite Local Recipes from Coast to CoastWhen Lee Brian Schrager isn’t busy executing two preeminent food and drink festivals — the New York City Wine & Food Festival and the South Beach Wine & Food Festival, both flocked to by your favorite Food Network Stars — he can likely be found on a plane. As vice president of corporate communications at Southern Wine & Spirits, this jet setter is known for scouring the globe not just to find the best dishes far and away, but also to get to know the people behind them.

It was just a few years ago that he and Adeena Sussman, a chef and food writer, put together the ultimate collection of fan-favorite fried chicken hot spots in the country with Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides. Now this cookbook duo has introduced a go-to guide to what’s perhaps the most-important meal of the day: breakfast. America’s Best Breakfasts: Favorite Local Recipes from Coast to Coast is chock-full of more than 60 wake-up-worthy meals from hot-spot eateries and little-known joints alike.

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QUIZ: Which Food Network Show Would You Win?

by , April 27th, 2016
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Buddy Valastro Trades His Apron for a Seat Belt As He and His Family Hit the Road on a Summer Vacation

by in Shows, April 27th, 2016

Buddy's Family VacationCake-baker extraordinaire Buddy Valastro may face long hours in his bakery as he preps confections for his customers, but this summer he’s trading in his apron for a seat belt as he and his family head off on the ultimate road trip. Premiering on Friday, May 27 at 8|7c, Buddy’s Family Vacation kicks off from the Valastro home in New Jersey; for three weeks, this family of six will scour the South in search of down-home eats and also take in the culture for which hot spots such as Charleston, S.C., Savannah and New Orleans are known.

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3 of a Kind: No-Noodle Pad Thai

by in Restaurants, April 27th, 2016

The Grocery3 of a Kind checks out three places across the country to try something cool, new and delicious.

Picture pad Thai and a ganglion of stir-fried noodles coated in a sweet and savory peanut sauce typically comes to mind. The dish is a staple of most Thai orders, but a few restaurants are upending the dish by removing noodles — at least in their typical form — and introducing heavy doses of creativity instead. Read more