by Joseph Erdos in Shows, July 28th, 2015
by Amy Reiter in News, July 28th, 2015
Tonight Chopped Grill Masters continued with the third episode in the five-part tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for a place in the finale and a chance to win the $50,000 cash prize.
It was a seafood surprise on tonight’s episode. Not only did the competitors have to work with shellfish in the appetizer round, but the entree round also surprised them with even bigger crustaceans. As competitive grillers used to cooking big cuts of meat, they were out of their element. And the same went for the dessert round. The person who did the best work overall earned a spot in the finale. Hear from the Chopped Champion of tonight’s episode.
Read the interview with the winner
by Bev Weidner in Family, Recipes, July 28th, 2015
Tell me this has never happened to you: You’re at your desk, working diligently against deadline (or surreptitiously doing a touch of online shopping, whatever), when all of a sudden an intraoffice email pops up alerting you that there are free doughnuts — free doughnuts! — in the conference room.
Suddenly, you’re off like a shot, ditching your desk chair so fast you leave it spinning, in order to make sure you don’t miss out on the gratis grub. Your response may lack dignity, and you may not even have been hungry, but, dude, we have all been there.
How to explain this common response to free office food? The Huffington Post has consulted experts and concluded it is part nature and part nurture.
by Christie Bok in Recipes, July 28th, 2015
I always forget what a cinch it is to pull together a stir-fry: some hot oil, a lean protein, an array of brightly colored veggies, maybe a carb or 40, and some quick garnishes. Bam! Dinner’s done.
This is especially handy on weekday nights, when you have less than zero time, and a whole crew of hangries on your hands — especially the little ones. Little ones get hangry-licious in a nano.
You want to punch me in the face for saying “hangry.” Twice. I know this because I want to punch myself in the face.
SO! We’ve got two quick chicken stir-fry methods here: one crazy-speedy, stripped-down recipe for the kiddie kids, and one right behind it with more goods in it. More flavor. More sauce. More errrthang. You’re gonna dig it.
So really, I can’t say hangry? No? Fine.
by Maria Russo, July 28th, 2015
Sweet peaches, a warm golden topping and heaps of vanilla ice cream ever so slightly melting as you take your first bite — sound familiar? That’s right: It’s all about peach cobbler this time of year. A close cousin to pie, cobblers boast a beautiful biscuit crust and a bubbling fruit mixture that peeks from underneath with vibrant color. Perhaps the best part about peach cobblers is that they don’t always require fresh fruit. Sunny Anderson goes for frozen peaches in her Blueberry-Peach Cobbler while Trisha Yearwood uses the canned variety in her Easy Peach Cobbler. Keep reading below for more recipes from Guy Fieri, Katie Lee and other Food Network stars.
by Kristina Bornholtz in Family, July 27th, 2015
When the finalists started their Star journeys, the expansive hallowed halls of Food Star Kitchen were surely overwhelming and downright intimidating. But by the time the remaining rivals entered the arena Sunday night, eight weeks into the competiti...
by Christie Bok in Recipes, July 27th, 2015
Now that school’s been out for several weeks, the initial excitement has worn off and you may find yourself searching for creative ways to keep the kids occupied. Why not let them try their hand in the kitchen? Cooking projects are a great way to bond with your little ones while letting them explore new flavors and discover new favorites. Here are some ideas to let your kids take the reins in your kitchen and get them away from that pesky TV screen. Read more
by Amy Reiter in News, July 27th, 2015
Since we’re officially experiencing the dog days of summer, there’s no better time to try no-stove-required recipes. Nix the kitchen heat and you’ll not only feel refreshed, but also be highlighting fresh fruits and veggies that are already popular at summer picnics, potlucks and barbecues. While salads may readily come to mind for a meatless meal, Ina Garten has you thinking outside the lettuce box with her Guacamole Salad (pictured above).
A deconstructed version of one of the most-loved dips, this salad plays up colors, textures and flavors, making for a beautiful dish that’s ready in just 10 minutes. Ina uses the guacamole classics — tomatoes, red onions and garlic — plus yellow bell pepper for crunch and black beans for heartiness. She makes a simple lime juice-and-olive oil vinaigrette that she gives a spicy kick with a pinch of cayenne. Follow Ina’s lead and add the chunky avocados at the end to ensure their bright green color and to avoid browning.
by Jeff Mauro, July 27th, 2015
You actually remember (for once!) to bring your reusable shopping bag with you to the market. With your environmental concerns front of mind, you stock up on organic fruits and veggies. Then, feeling virtuous and self-satisfied, you reward yourself with a container of your favorite ice cream or a big bag of chips.
Sound familiar? Scientists have spotted a trend: When consumers bring their own bags along to the supermarket, they tend to buy more organic produce — and more treats and snack foods.
by Maria Russo in Shows, July 26th, 2015
After Michelle's intentional exit last week, we are left with a complete and all-American five-man sausage fest. Mmmmmm.
We quickly learn about the ever-growing importance of culinary membership clubs from Bobby and Giada. The boys each have 30 minut...
Famous for its (hilariously wonderful) outlandish sabotages thrown at innocent chefs, Cutthroat Kitchen has forced its share of mandatory oddball ingredients into competitors’ dishes — anyone remember that canned whole chicken? On tonight’s all-new episode, host Alton Brown took that idea of diabolical eviliciousness one step further by introducing canned haggis during the Scotch egg battle in Round 1. If you’ve never before heard of haggis, here’s what you need to know: It’s a hodgepodge of animal, often including stomach, liver and heart, and it’s often mixed with spices. Instead of traditional sausage to envelop the egg, one chef had to use this mystery canned meat — this particular can full of lamb heart and liver, pork fat and dehydrated onion — much to the horror of Jet Tila, the judge of the day.
“And you know who had to eat that,” he told Alton sarcastically during the After-Show, adding that Chef Plum, who was saddled with this doozy of a sabotage, “failed to turn that haggis into a good Scotch egg.” Turning the tables on the judge, Alton asked Jet how he would have approached this challenge, and Jet explained that it’s all about masking the natural flavor of the haggis. “More seasoning — maybe onion, lots of dry spices, maybe some fresh herbs as well. You would have to cook that gaminess out of it,” he noted.