by Lauren Piro in View All Posts, May 2nd, 2017
by Amy Reiter in News, May 2nd, 2017
We know you’ll be thinking about margaritas come May 5 (and we’ve got a pretty genius recipe for them below!). But that’s not the only dish that is served well by tequila. With these ideas for cocktails, main dishes and desserts, you can celebrate tequila’s unique flavor throughout an entire meal.
Ice Cream Maker Margaritas (above)
For a margarita with the perfect slushy consistency, grab your ice cream maker (you know, the one that’s been gathering dust since your wedding). It’s a great party trick, and if you chill the base ahead of time, the cocktails will be ready even quicker.
by FN Dish Editor in Shows, May 1st, 2017
When it comes to innovation, you have to give credit to Credito Emiliano, a bank in northern Italy that accepts cheese as collateral for a loan. It has done so since 1953. Whey cool, right?
Based in Reggio Emilia, Emilia-Romagna, an area that is the sole official source of the Parmigiano-Reggiano cheese we all know and love, Credito Emiliano — or Credem, as it is also known — provides the region’s cheese producers with low-interest loans and accepts, as collateral, wheels of freshly produced cheese.
by Amy Reiter in News, Restaurants, May 1st, 2017
Comedian and ventriloquist Jeff Dunham and his food-blogging wife Audrey are hitting the highway on a culinary road trip of a lifetime, discovering the most delicious and unbelievable dishes across the country on the new series Incredible Edible America with the Dunhams, premiering on Monday, June 5 at 10|9c. The husband-and-wife duo have decided to take advantage of Jeff’s touring schedule, and when the comic is not on stage, will be turning their time on the road into an unbelievable food adventure. They’ll discover some of America’s most-mouthwatering meals and meet the mastermind chefs that create them.
Throughout each of the six half-hour episodes, the couple takes viewers on a culinary adventure visiting restaurants and sweet shops in Atlanta, Austin, Dallas, Las Vegas, and Los Angeles. Along the way they are joined by some of Jeff’s most-loved characters while enjoying some over-the-top edible creations. Whether it is a yard-long sandwich stuffed with everything you can imagine including cheeseburger patties, Philly cheese steak, mozzarella sticks and more (yes, all in one sandwich), or deep-fried tater tots smothered with just about everything in the kitchen, or homemade soft serve ice cream on top of a sugar-coated doughnut cone, the Dunhams learn how local chefs are pushing the limits of culinary creativity to make the most taste bud-tantalizing food.
Fans can follow the Dunhams’ culinary journey and find out where you can taste their fascinating food finds at FoodNetwork.com/IncredibleEdibleAmerica. Online fans can share their favorite restaurant recommendations using #IncredibleEdibleAmerica.
by Colleen Park in Recipes, May 1st, 2017
Some people obsess about pizza crust. (Thin or thick? Discuss!) Others think deep-dish thoughts about the sauce. And, of course, toppings are their own separate category of debate.
But pizza fans who are all about the cheese will be intrigued to contemplate this: a pizza made with no fewer than 101 different cheeses.
by Foodlets in Family, Recipes, May 1st, 2017
Though tacos and margaritas may get most of the spotlight at Cinco de Mayo celebrations, the highlight of any feast for sweet-toothed diners is dessert. Here are our favorite classic and creative takes on Mexican-inspired recipes for the dessert course.
This impressive Mexican dessert pairs chocolate cake with flan for a fun and deliciously layered treat. The cake batter and flan mixture are poured into one pan and separate into two distinct layers during the baking process.
by Maria Russo in Food Network Chef, Shows, May 1st, 2017
Hey, moms and dads: Tuesday, May 9 is Teacher Appreciation Day. Looking for simple but sweet ways to tell the teachers in your kids’ life how much you care? We’ve rounded up go-to recipes, each of them easy enough for kids to help with but sophisticated enough to feel special. Don’t forget to put the kids to work making a tag or card so the teachers know who’s behind it all.
Recipes Featuring Apples, Because Of Course
“Apple” Cake Pops (pictured above)
Don’t be fooled! These may look like adorable apples, but these cake pops are full of Oreos.
by Maria Russo in Shows, May 1st, 2017
One half of the esteemed judge-mentor duo on Food Network Star, Giada De Laurentiis is no stranger to evaluating chefs. She’s quick to offer feedback to competitors, in terms of their work both on the plate and on camera. But when judging Iron Chef Gauntlet Sunday night, her sole focus was the food, as she and Iron Chef Marc Forgione came together to oversee Battle Octopus and ultimately decide whether Chef Shota Nakajima or Chef Michael Gulotta would earn the right to advance to next week’s competition.
We checked in with Giada after the battle, and though one rival was forced to go home (check out Chef Gulotta’s exit interview here), and she was indeed pleased with both competitors’ offerings. “Those guys can cook,” she said simply. “I just about cleaned every dish.” Read on below to hear more from Giada to find out why she was “a tiny bit intimidated” on that judges’ panel, and get her take on what went down the last time she was in the world of Iron Chef, when she competed in Battle Cranberry on Iron Chef America.
Did being on set bring back any flashbacks to Battle Cranberry, in which you competed with Iron Chef Bobby Flay on Iron Chef America?
Giada De Laurentiis: In those kinds of competitions, it’s all a matter of opinion. And it’s [a few] people’s opinion on your food. It might be fantastic, but [if] they don’t like it, they don’t like it. … Standing there, listening to criticism, looking at my dish and thinking, “Well, I think they’re pretty good zeppole with cranberry inside, and I think the texture’s fantastic.” I think that I had made pumpkin ravioli with amaretti cookies on top in a brown butter [sauce] with sage. And one of the judges didn’t like the amaretti cookies; they didn’t think that it should be with pumpkin ravioli. And I’m like: “Of course, it should. It is classic Italian. The mixtures work perfectly together.” He didn’t like them. So what happened? Bobby and I lost.
by Samantha Lande in Restaurants, April 30th, 2017
With the title of Iron Chef on the line, the stakes for the seven Iron Chef Gauntlet challengers couldn’t be higher. Of course each of them craves the opportunity to run the gauntlet against a trio of revered Iron Chefs, but ultimately six will fall in their quest to do so. After each week’s new episode, check back here to find an exclusive exit interview with the chef most recently eliminated. Today, we’re set to break down the latest episode, so if you haven’t watched it yet, don’t read on until you do.
by Julie Hines in Recipes, View All Posts, April 30th, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Food may be the last thing you want to face after a booze-centric night on the town, but chefs know that the right dish can help to successfully stave off that dreaded hangover. From midnight snacks to greasy grub, find out what the pros eat to revive after imbibing. Read more
Unless your meal prep game is seriously strong and you head into the week with 5 dinners ready to go (kudos, if that’s you), getting something fresh and delicious on the table every night can be a daunting task. Our favorite ingredient shortcuts, like rotisserie chicken or canned beans, cut a ton of time in the kitchen and can save you from another night of greasy takeout. Experimenting in the kitchen is a perfect weekend activity, but during the week there’s something to be said for effortless and tasty.
Sunny’s Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce (pictured at top)
No need to set up a pot of boiling water for this quick and easy vegetarian meal. Cook fresh fettucine with mushrooms and frozen peas in some chicken stock, which thickens up and becomes the base of this creamy alfredo sauce.