by Sara Levine in Holidays, Recipes, September 1st, 2016
by Amy Reiter in News, September 1st, 2016
Some of our favorite summer desserts are red, white and blue. They’re the perfect combination of patriotism and seasonality: We usher in the season on Memorial Day, with fresh strawberries, raspberries and blueberries shining in flag cakes, cobblers and crisps, then pull out all the stops with patriotic treats come the 4th of July. Give the red, white and blue dessert palette a last hurrah this Labor Day weekend with these festive, simple sweets. They’ll send summer off with a proper salute. Read more
by Allison Milam in Holidays, Recipes, September 1st, 2016
Addicted to coffee? Unable to raise even one eyelid in the a.m. — let alone lift your head off the pillow (mmmm … nice, soft pillow) — without a few sips from your mug, or to get through your afternoon meetings without a quick hit of espresso? Don’t blame yourself. Blame your genes.
by Foodlets in Family, Recipes, September 1st, 2016
The days that can entail plans for a picnic are numbered, and Labor Day might be your last opportunity for a true eat-outside affair this year. End the summer season the right way with our tips for how to plan the perfect picnic, plus our full lineup of picnic-perfect recipes.
If you haven’t gone for one of our brand-new Brick-Pressed Sandwiches just yet, what are you waiting for? The impressively jam-packed sandwiches, like this Italian Combo and Broccoli Rabe Pressed Hero number (pictured above), rely on the force of gravity, which helps load as many ingredients as humanly possible into one sandwich — and they might just be the feed-a-crowd element your picnics have been missing.
by Maria Russo in Shows, August 31st, 2016
With new routines moving at full tilt, somehow the first weeks of school suddenly feel busier than the rest of the year. These five quick weeknight meals will ease you into the transition and, with any luck, provide a few leftovers to pack into lunches the next day too.
Skillet Chicken and Ravioli
I love hearty recipes like this one, which combines two kid-friendly favorites in one easy dish. Want to save even more time? Dice up a rotisserie chicken instead of cooking the chicken yourself.
by Food Network Kitchen in How-to, Shows, August 31st, 2016
On the set of Camp Cutthroat 2: Alton’s Revenge, the sabotage situation proved to be a mixed bag for judge Antonia Lofaso. While she did find herself stuck in Alton Brown‘s Big Foot, a boot that she shared with the host, she won the opportunity to better her challenge fate after she bested the host in an impromptu rock-paper-scissors face-off. It was up to her to decide which animal-inspired cutting tool he would work with to prep a chopped salad, and ultimately she gave him the cat-claw gloves; the host saddled her with the bird beak. And almost immediately she realized the severity of the eviliciousness before her.
by Maria Russo in Shows, August 31st, 2016
By Angela Carlos
This week on Chopped Teen Tournament, we saw four young cooks compete for the chance to move on to the grand finale. You could feel the pressure rising as they used their experiences, both inside and outside the kitchen, to inspire their dishes. In Round 1, it wasn’t immediately clear what the teenage cooks were going to come up with using saucisson en croute (a fancy pig in a blanket), quinoa, white harissa and seaweed salad, but they figured it out, and Lyanna and Thomas even received a special nod from the judges for their restaurant-quality plating styles.
Quinoa has become increasingly popular over the last few years, but that doesn’t mean it’s the easiest food to cook. As we saw, not all of the competitors were able to cook their quinoa to the judges’ satisfaction. Like rice, quinoa requires some know-how if you want to achieve that tender, fluffy (not mushy) texture.
Here’s how to cook quinoa
by Lauren Piro in Recipes, August 31st, 2016
On any given day, Cutthroat Kitchen is a scary place for chefs to be. It’s full of unforeseen pitfalls, like diabolical sabotages, not to mention an evilicious host who has no qualms about unleashing horror upon the competitors. But beginning next month, things will get a lot more frightening in the Cutthroat arena, as Alton Brown is set to kick off Cutthroat Kitchen: Tournament of Terror.
Beginning Wednesday, Sept. 28 at 10|9c, fearless chefs will come together for a five-part celebration of all things spooktacular. In true Cutthroat fashion, there will be no shortage of startling sabotages, but this time the focus will be on Halloween-themed cooking and challenges. Think witches, mummies and ghosts — and their usual tricks and treats, of course. A total of 16 chefs will face off over four preliminary heats, then it’s on to the grand finale, when the winners of those early rounds will return for an anything-can-happen final showdown.
by Samantha Lande in Restaurants, August 31st, 2016
Fall provides another one of the year’s natural reset buttons. Long summer days end, school begins and we somehow start to notice everything in our lives that could use sprucing up — and we suggest you start with your pantry. Even though shelf-stable cans, jars, boxes and bags can last a long time, it feels good to empty things out and start fresh (plus, you’ll be proud of yourself for finally cashing in on all those two-for-one deals that grabbed your attention at the grocery store). These easy meal ideas will get you on your way to more a organized kitchen in no time.
Mexican Bean Rice and Corn (above)
Inspired by chilaquiles, this dish is the perfect “use up whatever you’ve got” dinner. With ingredients like tortilla chips, canned black beans, canned corn, canned tomatoes and rice, you might not even have to shop at all to make it
by Joseph Erdos in Shows, August 30th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Beer has long been the post-shift drink of choice for chefs, but it’s rarely been the front-runner for pairing with the food in their restaurants. That’s changing as chefs are experimenting with culinary brewing, focusing on the flavors and aromatics of the suds to pair with the specific cuisines that they serve. Seasonal produce, bold spices and pantry items are all fair game when it comes to seeking the perfect balance for a brew.
Chopped has returned with a third season of the popular five-part Teen Tournament. In tonight’s second round, four teens entered the prestigious kitchen to try their chances at decoding the mystery baskets. Even advanced practice cannot prepare a chef for the added pressure and time constraints of the competition. And the key to unlocking the ingredients isn’t always obvious from the get-go. The teens took the challenge in stride, bringing their raw talent to battle with the hopes of earning one of four spots in the finale. From that final showdown, only one will emerge victorious as the winner of $25,000.
Get the Exclusive Interview with the Part 2 Winner