by Ricky Smith in Shows, May 20th, 2016
by Amy Reiter in News, Restaurants, May 19th, 2016
This weekend is all about getting ready for summertime fun with easy meal-prep ideas from The Pioneer Woman, potluck recipes from Nancy Fuller and picnic ideas from the co-hosts of The Kitchen. First up on Saturday morning is Ree Drummond’s get-ahead meal kits, including a spicy veggie stir-fry and stuffed bell peppers. After that, Nancy is hosting a potluck party with her friends and cooking some catering classics like peppery Parmesan orzo and cinnamon-and-sugar hand pies. Next, The Kitchen co-hosts are making amped-up cookout favorites like spicy kielbasa dogs and revealing the best tips for setting up a picnic.
On Sunday morning, Jeff Mauro and Marcela Valladolid are tackling the great cake vs. pie debate and providing recipes for the perfect pie crust and foolproof frosting. And on Sunday night, the final five Comeback Kitchen chefs will battle for a spot on Food Network Star. After that, the chef who won redemption will be revealed on the season premiere of Food Network Star. To end the night, Alton Brown’s got a special grilling episode of Cutthroat Kitchen with all-new sabotages.
by Maria Russo, May 19th, 2016
We’re accustomed to prices for everything from airplane tickets to car rides (hello, Uber!) being moving targets — subject to something called “surge” or “dynamic” pricing, in which the amount you pay for goods or services fluctuates depending on real-time supply and demand. If a lot of people want flights or rides when you do, you’ll pay more; on an off day, when demand is low, you’ll pay less.
But barring happy-hour specials, most of us are used to the price of a drink at our neighborhood watering hole being pretty stable — not something that changes from one minute to the next, depending on what and how much you and the guy at the other and of the bar are tippling.
by Allison Milam in Recipes, May 19th, 2016
What started as a pool of countless applicants is now just a crop of 12: those lucky dozen hopefuls who are set to compete on Food Network Star, Season 12. But before the finalists became just that — the competitors who are officially part of the c...
by Maria Russo, May 19th, 2016
Pasta salad is a matter of immense importance in the summer months, especially for picnicking purposes. And if you’re going to toss one together and have it stand up to mouthwatering grilled mains and more, it better be good. Get our top never-fail, 5-star pasta salad picks that our fans rely on all summer long.
Tomato Feta Pasta Salad
In between mouthfuls of fusilli, you’ll spear bites of salty feta, Kalamata olives and juicy ripe tomatoes. Oh, and you’ll find no mayo here; the spiraled noodles will soak up a vinegar-spiked, sun-dried tomato-packed dressing in its place.
by Joseph Erdos in Shows, May 18th, 2016
We're just days away from Sunday's Food Network Star, Season 12 premiere (at 9|8c), and while it's likely too late for the finalists to make drastic improvements to their culinary chops and suddenly master the art of talking on camera, it wouldn't h...
by Sara Ventiera in Restaurants, May 18th, 2016
Chopped fans, it’s that time again, where you get a chance to determine the mystery basket ingredients chefs have to cook with on the show. As we’ve seen in the past, some of your choices have stumped and upset chefs (just watch the video below for proof!). Here’s your chance to be a part of the competition in a unique way. Through our social media channels, you’ll be able to choose the basket ingredients for unsuspecting competitors in a future episode. It’s your opportunity to assemble the ingredients that make it into all three of the mystery baskets — one basket will be created by Twitter followers, another by Facebook fans and the third by Instagram users. We’ll let you know when to tune in so you can see how the chefs fare.
by Leah Brickley in How-to, Shows, May 18th, 2016
Seaweed used to be known solely as something that washed up on the beach. Over the past couple of decades, though, the once-maligned oceanic annoyance has become a hip snack and cooking ingredient. Now creative mixologists are using its saline scent to liven up cocktails and give them sea-like depth. Read more
by Maria Russo, May 18th, 2016
The appetizer mystery basket on the week’s episode of Chopped Junior was truly challenging. What were our young contestants supposed to make with arctic char, cotton candy, dandelion greens and tiny ice cream bites? But, as always, our pint-sized chefs were super-clever. To balance the sweetness of the cotton candy and ice cream with the bitterness of the dandelion greens, almost all of them made a sweet-and-sour dressing or sauce to toss the greens in. But what did remain a challenge was cooking the arctic char — a fish that looks like salmon but is actually related to trout. It has a milder and cleaner flavor and is more delicate than salmon but is still high in heart-healthy Omega-3 fatty acids. We saw most of our contestants’ fish fillets fall apart right in the pan, with soggy skin. Because arctic char is expensive, you definitely want to cook it properly.
Here are a few tips from Food Network Kitchen.
by Maria Russo, May 17th, 2016
Picture this: Multiple cameras are mere inches from your face. You're learning your way around an unfamiliar kitchen. Your dreams are riding on the success of your next move. Oh, and two of the biggest names of the food world are watching your every ...
Penny had but one goal this week: "I want to see Matthew crash and burn today," she said simply. And thanks to the Star Challenge advantage she earned after winning the Mentor Challenge, she was well on her way to realizing that goal. She had the p...