by Hedy Goldsmith in How-to, Recipes, June 5th, 2015
by Christie Bok in Shows, June 5th, 2015
I am always up for a challenge. That’s exactly why I chose corn as a focus. Baking with something other than fruit, chocolate or the usual sweet ingredients may be new to some and old hat to others.
Let’s talk about corn. It contains natural sweetener, has a buttery and sometimes creamy texture, and is seasonal and local for many of us, even just picked! Sounds like the perfect dessert ingredient.
My love for bread pudding gave me the perfect starting point. Here is a way to make a simple and totally unique corn flavor. Strip away all the husks and silks (give that job to the kids), and toss the kernels and cobs in cream with sugar, salt and vanilla. Simmer until all the sugar is melted and the corn is tender. Steep for 2 1/2 hours to infuse. Remove the cobs and the vanilla bean. In a blender or using a hand immersion blender, puree at high speed and then strain through a fine-mesh screen. Ta-da! You have just made delicious corn cream. Read more
by Maria Russo, June 5th, 2015
As you gear up for the summer months, you may notice your calendar filling up with barbecues, potlucks and parties — all of which call for some delicious food. This weekend, tune in and watch some of your favorite stars and get menu ideas for your next backyard get-together. On Saturday, join the cast of The Kitchen as they make must-have meals. Dishes like Crispy Personal Pita Pizzas and Strawberry Smash cocktail are both tasty and party-friendly, ideal to share with friends. On Sunday, Giada De Laurentiis creates a fusion of Japanese and Italian food with dishes like Asian Mushroom Risotto. Then, catch up with Daphne Brogdon as she prepares a fun menu for her outdoor movie theater party and with Damaris Phillips as she makes her Pecan-Crusted Stuffed Chicken.
On Sunday night, channel your competitive spirit and get ready for three hours of back-to-back competition. First, there’s an all-new Triple G: Redemption, where competitors get a second chance to cook for the grand prize. Next, watch the premiere of Food Network Star and see the 12 contestants take on their first challenge to create an introductory video and make their signature dish for their mentors and the judges. Finish the night off with an all-new Cutthroat Kitchen — you know Alton will be throwing the most evilicious of curveballs.
by Amy Reiter in News, June 4th, 2015
It's Season 11 of the Food Network Star competition, and Bobby Flay and Giada De Laurentiis are in charge, which can mean only one thing. This year's contest is set to be the most demanding yet, with trying challenges week after week, as well as a ro...
by Allison Milam in Recipes, June 4th, 2015
Kids like LEGOs — and they like gummies. So do many adults. If you’re looking for something to make with the kids this summer, consider these LEGO-brick-shaped gummy candies from YouTuber Grant Thompson, who posts videos under the handle The King of Random.
Thompson writes that his homemade LEGO gummies can be made in “massive” quantities and are both “snack-able” and “stackable.” His method — which you can watch play out in the above video — is derived from an Instructable posted by SFHandyman, but Thompson says he toyed with the recipe in order to tailor the texture and flavor to his taste.
“I’ve kept experimenting off and on for the last four years, using my kids and wife for feedback,” he explains. “They gobble them up no matter what variations I use, but I’ve finally settled on 1/2 cup of very cold water, 1/4 cup of corn syrup, 2 packets of unflavored gelatin and 1 pack of Jell-O.”
by Cameron Curtis in Recipes, June 4th, 2015
Hot dogs and burgers may be the poster children of summer eating, but there’s another unassuming protein that packs a punch during the warm-weather months: chicken. But we don’t mean just any chicken. Summer is the time when this white meat truly shines, since it can come every which way: grilled, fried, barbecued and more. These six must-make chicken recipes belong on your summer bucket list.
1. Beer Can Chicken
If you’ve ever made beer can chicken, you know that this technique results in the most game-changing, moist chicken ever. For Beer Can Chicken with Cola Barbecue Sauce, simply sit a whole chicken on top of an open beer can and set it on the grill over indirect heat. The can holds the chicken up inside the grill, so it cooks extra-juicy and tender.
by Amy Reiter in Drinks, News, June 3rd, 2015
Skip the hassle of serving ware at your next outdoor event by serving all of your favorite dishes like stuffed mushrooms and strawberry shortcake on a stick. You’ll get all of your favorite flavors with way less cleanup, thanks to single-serving skewers that guests can take and tote as they mingle.
Stuffed mushrooms are an all-time favorite appetizer, and these skewered bites are ready in just 30 minutes. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.
by Maria Russo in Recipes, June 3rd, 2015
Care for a cocktail? Perhaps a glass of wine? Way to drink like a millennial!
Millennials are increasingly turning to wine and spirits and turning their backs on beer, Business Insider reports, citing a Morgan Stanley industry analysis.
Between 2012 and 2015 alone, those who said beer was their “favorite alcoholic beverage” declined from 29 percent to 26.8 percent overall — and from 33 percent to 27.4 percent among millennials, according to Morgan Stanley’s research.
by Bev Weidner in Family, Recipes, June 3rd, 2015
Burgers, hot dogs and ribs often steal the show at summertime cookouts, but side dishes are not to be forgotten. From creamy macaroni salads to vinegar-spiked potato salads and simply grilled vegetables, these accompanying plates help round out the meal, but perhaps no side dish screams true ‘cue quite like baked beans. Tender, hearty and oftentimes a tad bit sweet, baked beans are a Southern specialty and surely worthy of a place on your outdoor buffet. Read on below to get both classic and creative takes on this seasonal staple from Food Network stars like The Pioneer Woman and Trisha Yearwood.
5. Quick and Easy Baked Beans — For guaranteed ease and simplicity, Ree Drummond starts with a few cans of baked beans to make this big-batch recipe, which can be conveniently prepped in a single pan. She boosts the flavor with smoky fried bacon, then stirs in additional ingredients, like fresh peppers and barbecue sauce, for next-level taste.
4. Mama Neely’s Baked Beans — “Once you make these beans, there is no going back,” Pay Neely says. “If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama’s way is best.”
by Ricky Smith in Shows, June 2nd, 2015
If you’re not a fan of pasta, there may be something wrong with you. Just kidding. You’re still a good person.
But really, how could you not like pasta? You know, don’t even tell me if you don’t. I don’t think my heart could take it. I feel like we’re in a good place in our relationship, and I can’t rightly handle any deal breakers. I have to wash my hair today; that’s already too much for me.
Anyway, what we have here is a ridiiiiiculous pasta primavera, but super-stripped down on the front end for your babes. I included some peas in the kid-friendly recipe. Ya know, color! And health or whatever.
The mature version is loaded with veggies, a bit of dry white wine, a little bit and a lot of butter, tons of good Parmesan and a heavy hand of fresh herbs. You may cry. Just keeping adding cheese at the end and I’m sure you will.
As a matter of fact, I’m tearing up right now.
I may need a moment. Or more pasta?
Things got spicy on tonight’s episode of Chopped
, with all of the baskets packing some heat — including dessert. While most would be hesitant to make something sweet from a basket full of fiery foods, the Chopped judges — Alex Guarnaschelli, Marc Murphy and Maneet Chauhan — handled it flawlessly, using some very out-of-the-box combinations after the episode ended. On an all-new Chopped After Hours
, they try their hand at the dessert round with chile pepper honey, devil’s food tres leches cake, pink lemons and canary melon.
“You’ve got to make sure you taste your ingredients before you cook with them,” Marc says as he coughs from the heat of the chile pepper honey. When Ted points out that he can assure Marc the canary melon is not hot and will offer some relief, Marc doubts his assurance, saying, “Well, maybe — you know — in the Chopped basket they might have infused the hot in here somehow. They might have put, like, a syringe in here!”