On the first night of the ninth-annual New York City Wine & Food Festival, it seemed only fitting to ring in the festivities just below Food Network’s home base at Chelsea Market, one of the premier indoor food halls in the world. The sprawling food mecca went all-out for Chelsea Market Live, an after-hours feast celebrating the best walk-around bites the culinary destination has to offer, hosted by Cooking Channel stars Haylie Duff, Tia Mowry and Tiffani Thiessen. Food Network’s offices are located just a few floors above, so it’s safe to say we know our way around the place like the back of our hands (which we use to carry lunch from Chelsea Market daily). That said, these were the bites we couldn’t get enough of.
If the Italian feasts you know and love are reminiscent of lively parties full of friends, a bounty of pasta and pizza, and a seemingly never-ending flow of wine, you’ll be happy to know that the Italian Table that Giada De Laurentiis hosted on Thursday night was just like that — only her bash featured hundreds of guests and dozens of dishes. (They needed more than one table.)
Giada kicked off the ninth-annual New York City Wine & Food Festival in true big-city fashion, bringing together chefs and restaurateurs for the ultimate rooftop soiree at Pier 92, located high atop Manhattan’s Midtown. While guests enjoyed such savory and sweet bites as squid-laced pasta, chicken Parm-meatball combos and creamy panna cotta, Giada mingled with fans and took pictures with partygoers while wood-burning ovens blazed in the background.
Instead of delivering the usual red-sauce staples, chefs dished out inventive, surprising dishes, including a muffuletta sandwich, a super-spicy pizza and a seasonal panna cotta dessert. Check out 10 top bites of the night.
What to Watch: Ina Garten Cooks a Birthday Meal for Jeffrey and Triple G Chefs Make Guilty Pleasure Foodsby Joel Raneri in Shows, October 14th, 2016
While the leaves are falling outside, stay in this weekend and get some new recipes from your favorite Food Network chefs. Head over to the ranch on Saturday morning as Ree Drummond is testing out some new recipes for chicken-fried steak, chocolate pie and homemade biscuits. Then, take a trip to Nashville, where Trisha Yearwood and her sister, Beth, are trying their hands at Chopped. Trisha’s making an appetizer, entree and dessert from a basket of mystery ingredients. After that, The Kitchen co-hosts are making a week’s worth of dinners and sharing some tips to make mealtime easier. And then Valerie Bertinelli brews a beer-centric menu with slow-cooker pulled pork and a beer-infused milkshake.
On Sunday morning Guy Fieri is making homemade versions of Thai takeout favorites, like red beef curry and Coconut Jasmine Rice. Then, it’s Jeffrey’s birthday, and Ina Garten is making him an Italian feast featuring her roasted meatballs, Creamy Parmesan Polenta and Bruschetta with Sauteed Chard. After that, Sandra Lee’s bringing the spooky and revisiting some of her best costumes and favorite treats from Halloweens past.
On Sunday night, head over to Flavortown Market, where four chefs are making their most-decadent dishes; then, tune in to Halloween Wars, where the four remaining teams must capture the horror of a two-faced monster. Finish off the weekend with a bit of wedded bliss, as Duff Goodman and Lorraine Pascale have their worst bakers sculpt wedding cake toppers and bake four-layer celebration cakes.
From Dark Horse Wine — Bet on the Dark Horse
When you think of Bobby Flay‘s signature cuisine, you likely picture the flavors of the American Southwest — fresh and dried chiles, of course — or perhaps a perfect taco or the juiciest of burgers. What you’re likely not imagining are old-school Italian-American favorites, like meatballs and pasta. But in true Flay fashion, Bobby wasn’t fazed by the announcement of meatball sandwiches being the challenge dish in Round 2 during tonight’s new episode of Beat Bobby Flay. After his competitor, Chef Rodney Murrillo, declared it his signature dish, Bobby quickly jumped into action and began working on his components, though his experienced rival remained a potential dark horse.
Get the coolers packed and put your team colors on display — it’s time to head to the stadium. For your tailgating menu, the food should be convenient, pack enough of a punch to fuel everyone through hours of revelry and, above all, be finger-friendly. Here are a few ways to go utensil-free for your game-day eats.
Pigs in Blankets
While your friends and family are tossing around the old pigskin, break out these ever-satisfying pigs in blankets (pictured above). For a fun twist, try any of Food Network Kitchen’s pigs in other blankets recipes, from breakfast-themed Sausage-and-Biscuit Pigs in Blankets to a French-inspired version with ham and Brie. Read more
Just when you think you know what to expect from grandmas — knitted scarves, cozy quilts or sweet apple pies, perhaps — the ladies competing on the all-new series Clash of the Grandmas are here to dispel those stereotypes once and for all (though they may still bring the apple pie).
Premiering Sunday, Nov. 13 at 10|9c, Clash of the Grandmas will feature four grandmothers each week as they battle in a series of holiday-themed face-offs. These grannies, each boasting undeniable culinary chops, have time-honored recipes in their repertoires and a knack for delivering tried-and-true comfort. It will be up to them to showcase their skills in unexpected challenges if they want to outcook each other and take home the coveted prize of $10,000.
When you crank the lid off a can of pumpkin, the next logical step is to bake its contents into a pumpkin pie, right? Maybe so, but we believe that this creamy ingredient has so much more to offer. Load up on our most-creative ways to put canned pumpkin to use in dishes beyond good old pumpkin pie.
If a tub of hummus is your go-to office snack or party app, just wait until you try Food Network Kitchen’s newly developed Spicy Pumpkin Dip. The already-smooth pumpkin puree unites with blended chickpeas for a creamy spiced dip best scooped up with pita chips.
Apple season is officially here. And whether you make a trip to the orchards to pick your own, peruse the pretty piles of fruit at your local farmers market or simply head to your usual grocery store, today’s apple options seem endless. While that variety is welcome, it can also be overwhelming. When it comes time to bake a pie, hand-churn applesauce that would make Grandma proud or simply grab a fresh, juicy fruit to snack on, you can never quite remember which variety is best for that occasion. Here, we share our list of favorite varieties for baking, saucing, snacking and freezing, along with our most-quintessential apple recipes.
In a surprise turn of events last week on Worst Cooks in America: Celebrity Edition, no recruit was eliminated from Boot Camp. But this week that wasn’t the case. Facing a chicken-and-waffles challenge may have seemed dandy at the first mention, but once Chef Anne revealed there would be chicken butchering involved, everyone was terrified. Executing that task was a challenge, and cooking the chicken through was yet another — one that Matt and Mindy couldn’t accomplish. The two ended up in the elimination round, where (surprise!) they had to butcher chickens once again for the mentors to judge blind. The recruit with the best and most pieces would get a pass to next week, and the other would be sent home.
We’ve all been there after indulging in a deliciously garlicky dish: supremely satisfied — and also self-conscious that your breath seriously reeks. Garlic breath can last as long as 24 hours after you consume garlic. They don’t call it the “stinking rose” for nothing.
Thankfully, science is on it. Researchers at Ohio State University have determined that chewing mint leaves and eating apple or lettuce (either raw or cooked) may remedy garlic breath. They arrived at this simple conclusion after engaging a group of study participants to chew three grams of softneck garlic cloves for 25 seconds. Then the participants were immediately given either water (the control), apples (either raw, juiced or heated), lettuce (raw or heated), mint leaves (raw or juiced) or green tea.