Grilled Cauliflower Steak with Israeli Couscous and Olives — Meatless Monday

by in Recipes, May 26th, 2014

Grilled Cauliflower Steak with Israeli Couscous and OlivesWhile burgers, hot dogs and barbecue may be classic picks on Memorial Day, there’s no reason to forgo a Meatless Monday today, as it’s indeed possible to enjoy the tradition of grilling without indulging in meat. The secret is to swap in a different hearty ingredient in place of the usual beef, chicken or pork. Enter cauliflower. Every bit as hefty as a hunk of meat, cauliflower stands up well to high-temperature cooking, so it can be cooked on the grill, and it’s a natural pairing for bold flavors, which makes it easy to dress up with spice rubs and seasonings. Plus, if you slice a head of cauliflower into thick-cut steaks instead of tiny florets, the results are satisfying enough to be served as a main dish for meat eaters and vegetarians alike.

Food Network Kitchen’s recipe for Grilled Cauliflower Steak with Israeli Couscous and Olives (pictured above) is an all-in-one dish that’s both simple to make in a hurry and packed with plenty of tastes and textures. The key to this recipe is the harissa-olive oil mixture that’s rubbed onto the cauliflower before cooking; the warm spice infuses the vegetable as it cooks, and what results is tender, smoky cauliflower every time. Because the cauliflower cooks in throwaway foil wrapping, cleaning up the grill is a cinch. Serve the vegetable with a simple side of lemon-ginger couscous studded with raisins and tangy feta cheese, and finish each plate with green olives and a squeeze of bright lemon juice.

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Playing with Fire — Testing the Cutthroat Kitchen Sabotages

by in Shows, May 25th, 2014


No matter what recipe you’re cooking, when it comes to being prepared in the kitchen, few things are more important than a quality heat source. From live flames from a gas stove to the warmth of an oven or the power from a microwave, heat is needed to make critical things happen, and without it, or with an inferior heat supply, cooking anything well can be nearly impossible. On tonight’s all-new episode of Cutthroat Kitchen, host Alton Brown auctioned off a sabotage that would seem to spell doom for one competitor: Instead of being able to prepare a clambake on a conventional stove, one chef would have to use tiny flame cubes set within a miniature prop. Was this too much to ask of a contestant in a 30-minute round? No, the sabotage was indeed fair, as the culinary team had tested the obstacle beforehand.

Click the play button on the video above to watch how this test unfolded, and learn which elements of the sabotage were approved and why some parts weren’t successful.

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Skillet S’mores — Most Popular Pin of the Week

by in Community, May 25th, 2014

Skillet S'Mores - Most Popular Pin of the WeekLeave it to Jeff Mauro to transform a common outdoor treat, which is also this week’s Most Popular Pin of the Week, into an indoor recipe fans can make year-round. He reimagines the summertime treat by layering crunchy walnuts, warm melted chocolate and gooey marshmallows in a pan, then serving graham crackers for dipping.

For more recipes featured on TV, visit Food Network’s Let’s Watch board on Pinterest.

Get the Recipe: Skillet S’mores

Taste Test: Kale Chips

by , May 25th, 2014

kale chips
Crunchy versions of this leafy green vegetable are taking the chip aisle by storm. There’s no doubt kale is delicious and nutritious — but do its dried spin-offs live up to the hype?

The Criteria
We rated these leafy snacks on a 5-poin...

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Flavortown Market Fun Facts [Video]

by in Shows, May 24th, 2014


Did you know Flavortown Market is a fully operational grocery store packed with more than 20,000 items? Click play on the video above to get an inside look at the market (which took the team just two weeks to set up), built expressly for Guy’s Grocery Games (Sundays at 8|7c).

And what does the culinary team on the set of Guy’s Grocery Games do with all that leftover food each week? The team worked diligently to maintain a recycling program for waste management. Crew members always got to take home items that may be on the way out, but most of the products went to a local farmer, local food banks and charities.

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Vote for the Ultimate Picnic Dish

by in Recipes, May 24th, 2014

PicnicWith the unofficial start of summer just days away, it’s officially time to head outside and take advantage of warmer temperatures, and for many, that means moving the cooking and eating to the outdoors. On this morning’s brand-new episode of The Kitchen, the co-hosts shared go-to tips for packing easy picnics, explaining that that these meals don’t have to be elaborate to be enjoyable. All it takes is a little planning and, of course, fuss-free foods to pull off a memorable celebration.

As you start planning your first outdoor meal of the season, FN Dish wants to know: What do you consider the one must-have plate at your picnic? Do you prefer simple finger foods like meat-and-cheese platters, just as the co-hosts do, or do you opt for heartier fare like juicy fried chicken? Is it all about the sides, like potato and pasta salads, or do you reach for the sweet treats alone? Cast your vote in the poll below, then read on to find some of Food Network’s favorite picnic essentials.

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