by Cameron Curtis in Drinks, Recipes, June 24th, 2014
by Amy Chaplin in Uncategorized, June 24th, 2014
Change up your iced tea and lemonade routine this summer with a few cocktails and some kid-friendly drinks that’ll have you skipping the mix from now on.
A traditional Moscow Mule calls for vodka mixed with lime, sugar and ginger beer. This version infuses even more ginger flavor by simmering ginger grounds with maple syrup (you can also make your own brown sugar syrup) before stirring in lemon juice and vodka. Top with club soda and garnish with a piece of fresh ginger.
by Sarah De Heer in Uncategorized, June 24th, 2014
Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables...
by Nikhita Mahtani in Food Network Chef, Recipes, June 24th, 2014
In an age where everything seems to be available online, Food Network Stars also have to have a presence on the Web — it's a one-stop shop to talk with fans and share everyday activities, photos and Post-its.
This week's episode of Star challenged ...
by Delia Paunescu in View All Posts, June 23rd, 2014
Rigatoni, Burrata, mozarella — as much fun as Italian food is to cook, it’s even more fun to say, and Giada De Laurentiis would agree. In true Giada fashion, she’s even added a section on pasta pronunciation at her first restaurant, Giada, in Las Vegas. Click play on the video below to hear a few more terms from Giada herself, as well as recipes for each.
by Nikhita Mahtani in Recipes, June 23rd, 2014
While the joke of photographing food has come and gone, what remains is beautifully lit pictures of truly delicious dishes. And if the hipsters started the trend, the restaurants are doing it even better. Which makes sense, because who better to capture the essence of your favorite menu items than the team responsible for creating it? Even better, restaurant Instagram feeds provide amazing behind-the-scenes snaps of how your favorite food gets made. Here are 10 restaurants (well, eight, plus fantastic ice cream and coffee shops) that really up the food-photo game: Read more
by Sally Wadyka in Uncategorized, June 23rd, 2014
For a quick and delicious lunch, there is nothing better than a satisfying sub sandwich. While usually the fillings include deli meats like ham or turkey, you can always adjust your sandwich to include some meatless alternatives like soy, lentils or portobello mushrooms. With the right seasonings, you won’t even miss the meat.
In this Tofu Parmesan Subs recipe from Food Network Magazine, the traditional Italian dish chicken Parmesan gets a vegetarian makeover with tofu, which is stuffed between two slices of crusty Italian bread. The tofu is coated in eggs and covered in a breadcrumb-and-cheese coating, with a pinch of Italian seasoning for flavor. Melted, nutty Parmesan and a tomato sauce made with basil and garlic cover the bread, and a piece of wilted spinach cooked in olive oil packs in a nutritional punch. The result? A filling lunchtime staple.
by Justin Warner in Uncategorized, June 23rd, 2014
It’s the new smoothie dilemma: Straw or spoon? Just when you thought the world of liquid meals was complete, along comes something new. The latest trend in purified food: Smoothie bowls. That’s right, these are smoothies, but you eat th...
by Nikhita Mahtani in Shows, June 22nd, 2014
A week ago we watched the culinary sabotages of Cutthroat Kitchen get the better of the remaining finalists. Fast-casual Kenny’s wonky breakfast parfait sent him to Star Salvation. On the other side of the spectrum of success, Christopher and Emma ...
by Nikhita Mahtani in Shows, June 22nd, 2014
On this week’s episode of Cutthroat Kitchen, competitors had to cook the perfect breakfast sandwich — a standard dish that involves toast, eggs and meat. It may seem easy enough, but not on this show, where the competitors are sabotaged in every way, from ingredient swaps to the removal of cooking utensils. While some of these sabotages may seem completely outlandish, they are indeed possible; Food Network’s culinary team tests each ingredient, heat source and kitchen appliance to make sure that the contestants will be able to create a dish with the sabotage within 30 minutes. In this round, one competitor had to give up all of his or her heat sources and use a paint-dryer to cook all of the ingredients.
How is this possible? See for yourself by clicking play on the video above, in which the Food Network culinary team tested the sabotage beforehand. Also see which heat source didn’t make the cut.
The Cutthroat Kitchen competitors are no strangers to host Alton Brown‘s diabolical sabotages – from ingredient swaps to alternate sources of heat, there’s no limit to the amount of tricks up his sleeve. Still, no one could have prepared for Sally, a mechanical cow that had udders underneath that one chef had to milk in order to get the dairy needed to create a Tres Leches cake, which involves three types of milk.
“Here’s the terrible thing. We didn’t label them either,” said Alton to Judge Jet Tila. “So they really had to know their dairies.” Chef Shane was given this sabotage and made an ice-cream, which turned out to be a very smart move. “The cool thing about ice-cream is that it makes your mouth cold and once your mouth is cold you don’t notice certain things in the rest of the food,” said Alton on this week’s After-Show. ‘If I didn’t trust the rest of my food, say my cake, I would so make you an ice-cream!” Ultimately, Chef Shane won the show and Chef Candace was eliminated, on account of her ‘cake’ being more like a crepe. “It just doesn’t work, man,” said Judge Tila.
Click the play button above to hear more from Alton and Jet, and to see Chef Shane try to milk Sally up close.
Don’s miss Cutthroat Kitchen on Sundays at 10|9c.