The name of the game on The Kitchen this week is Italian Classics, from an all-star antipasto platter to a fruity olive oil cake made by special guest Iron Chef Alex Guarnaschelli. But in true Kitchen fashion, the co-hosts will show off not just how to eat like a pro, but also how to dress up your decor inside and out of the kitchen. And when it comes to Italian designs, you need look no further than the empty wine bottles you likely have on hand.
Nutella 2.0? Now lovers of sweet, candy-bar-like spreads have a new option. At least they do if they’re in the U.K., where Mars has just introduced Twix spread. Yes, British folks are now spreading their candy bars on their toast. Jealous? (We are.)
This familiar, comforting dish has likely found its way onto your dinner table at some point. And whether you prefer the classic version or are looking to switch things up next time you make it, we’ve got a recipe for you.
Giada (our resident pasta queen) has a popular recipe for the classic dish that deserves a spot on your Pinterest board. Her version calls for some freshly squeezed lemon juice, which brightens up all that delicious Parmesan.
This weekend is the perfect time to start a new tradition with your family as your favorite Food Network chefs continue their own. On Saturday, Trisha Yearwood keeps up with one of her favorite hobbies—building houses with Habitat for Humanity. She’s serving lunch for the crew, including baked potato soup and an epic biscuit sandwich. After that, the co-hosts of The Kitchen are sharing their traditional Italian recipes, like olive oil cake and limoncello.
If winter was the time for stick-to-your-ribs meat sauces, hearty layered lasagnas and other forces of Italian-made comfort, spring is the time for dishes with a much fresher inclination. And if there’s anything that screams “spring” above all else, it’s peas. This week, we’re celebrating the season by giving peak-season peas the Italian treatment in pea-centric sides, pasta dishes and more. Though many of these recipes call for frozen peas, go the fresh route instead. ‘Tis the season, after all.
Giada De Laurentiis combines peas with an Italian mainstay, prosciutto, for the epitome of a fresh springtime side. Her recipe for Peas and Prosciutto is a stunner when served beside any main dish, and it takes just 18 minutes to prep.
Since everything looks cuter turned into a flower, spring is the time of year we totally advocate playing with your food. Here are a few truly impressive ways to eat a “flower” whenever you please, all season long.
Avocado Flowers (above)
Avocado smashed onto toast or blended into dip is already enough to get our hearts fluttering, but no one makes avocado as swoonworthy as Colette, the blogger behind Food Deco. Colette has an incredible knack for wrapping the green slices into the perfect little blooms. Follow along with her creations, like this “flower pot” with whipped feta and black quinoa, on Instagram.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Restaurants are serving up cauliflower in a whole new way — literally. Whole roasted heads of the cruciferous vegetable are the latest crowning glory at the table. After roasting them, chefs get creative with sauces and embellishments that take this vegetable from mundane to magnificent.
Puff pastry is a delicious dough with a delightful name. Its French name, pâte feuilletée, is even more evocative. The word feuilles means “leaves,” which is what the baked dough resembles — a buttery tower of flaky pastry leaves.
Tonight the Champions tournament returned for Season 5 with four previous Chopped champs battling it out for a coveted spot in the finale. There the winners of all four preliminary rounds will compete one last time for a chance to walk away with $50,000. In Battle 1, two very worthy chefs made it to the dessert round, and both put out strong desserts, but it was the sum of all three courses — appetizer, entree and dessert — that would determine who’d take the first finale spot. Find out who managed to sweep this preliminary battle with the best dishes.