by Elizabeth Brownfield in Recipes, August 16th, 2016
by Joel Raneri in Shows, August 16th, 2016
While wandering your farmers market, you may have spotted a curious-looking green globe that looks like an unripe tomato encased in a papery skin and wondered: “What is that?” This farmers market find is a tomatillo, a fruit that is part of the nightshade family that tomatoes also belong to, but is actually more closely related to the gooseberry.
Now that you know the tomatillo’s quirky botanical background, let’s move on to more important matters: it’s delicious. Long used in Mexican and Southwest American cooking, tomatillos are most often used raw (that’s why they’re still green) to impart a tart vegetal flavor with hints of lemon and herbs. Read more
by Amy Reiter in News, August 16th, 2016
This fall it’s time to see which celebrities can take the heat in a professional kitchen on Food Network’s newest series, Star Plates, premiering Tuesday, Sept. 27th at 11/10c. The show will follow six celebrities as each navigates the grueling responsibilities of working as a line cook in his or her favorite chef’s restaurant. Working side-by-side with the chefs, the stars will learn how to make their favorite dishes and must help service a dining room full of hungry, paying customers. The restaurant novices will learn some unusual cooking techniques, make some of the chefs’ signature recipes and take criticism from both the chefs and the customers.
Find out who is on the show.
by Allison Milam in Community, August 15th, 2016
The year 2016 has the potential to go down in history for various reasons. One of them: It’s the year bottled water will outsell soda in the United States for the first time.
The national beverage-preference milestone, which has been on the horizon for a while, stems not only from health concerns about soda — which, Bloomberg recently noted, drove consumption to a 30-year low in 2015 — but also a large uptick in Americans choosing bottled water over tap. Bottled water is valued because of its portability as well as its potability. After lead contamination issues in places like Flint, Mich., Washington, D.C., and Newark, N.J., made headlines, people became concerned about the safety of the H2O flowing from their taps.
Here are a few illuminating numbers plucked from Bloomberg’s recent report about bottled water’s big year:
by Amy Reiter in News, August 15th, 2016
Here at Food Network, we have a newsletter for just about anyone. You might already rely on our daily or weekly editions for must-make dishes, tips and TV highlights to stay in the loop. Now, our brand-new Where to Eat newsletter is your one-stop shop for restaurant recommendations and dining tips.
Each Friday, just in time for weekend outings, it dishes up the best picks for local favorites and coast-to-coast classics. Whether you’re on the hunt for the very best French fries, pizza in all 50 states or the top fried chicken spots you’ve seen on your favorite Food Network shows, Where to Eat has you covered.
Subscribe to the Where to Eat newsletter right here.
by T.K. Brady in Recipes, August 15th, 2016
Instagram alert: Social media’s current food-nerd obsession is the avocado bun. What’s that, you ask? Why, it’s precisely what it sounds like: an entire ripe-and-ready avocado, halved and used as a sesame-seed-topped burger bun, with a cheeseburger, onion, tomato, pickles, lettuce and a “secret sauce” tucked between its gorgeous (yet mushy) twin mounds of green.
by Joseph Erdos in Shows, August 15th, 2016
While summer is winding down, your family is gearing up for a new school year. That means brand-new backpacks, fresh kicks and boxes of freshly sharpened No. 2 pencils. Kick off the new year with fresh lunchbox recipes your kids will love. Read on for 10 lunches they won’t want to trade. Read more
by Nora Horvath in Recipes, August 15th, 2016
An all-new star-studded cast of recruits joins the new season of Worst Cooks in America: Celebrity Edition, premiering Wednesday, Sept. 14 at 9|8c. Anne and Rachael will lead their teams of disastrous cooks through an intensely challenging Boot Camp. One by one, the stars will be eliminated until there are only two remaining to face off in a restaurant challenge judged blind by noteworthy chefs. In the end, the most-improved cook will walk away with $50,000 for his or her favorite charity, and gain bragging rights for either Anne or Rachael.
Find Out Who’s Competing
by Emily Lee in In Season, Product Reviews, August 14th, 2016
Though the weather outside is steamy, you needn’t wait for the cooler months to make a pot of chili. The secret to enjoying this hearty bowl in the summer is opting for lighter, fresher ingredients than the usual bases of chicken and beef. By opting for a veggie-packed version, you get the same depth of flavor but with a seasonal feel. Read more
by Allison Milam in Recipes, August 14th, 2016
Photo courtesy of Hero Images/Getty Images
Who else remembers the sheer unadulterated pleasure of scoring a treat from the ice cream truck? How about the excitement upon first hearing the telltale jingle in the distance, the race to form a line, and the dizzying menu of seemingly endless choices plastered on the door? Snow cones, firecrackers, ice cream-cookie sandwiches … the list went on and on. The treats weren’t gourmet; they weren’t sourced from organic, free-range dairy. But they sure hit the spot. Every. Single. Time. Even if its been years since you last tasted or even thought about your favorite flavor from yesteryear, the mere crinkle of an ice pop wrapper is likely to transport you back to simpler, more-carefree days. Read on to find out which of the classics made our all-time favorites list.
Odds are, you believe a burger is not nearly complete without a good slice of dill pickle, or you just can’t help but devour pickle spears straight from the jar, one by one until they disappear. Hey, maybe you’re even one of those people who slather their pickles in peanut butter (yes, that’s a thing). Not only does the practice of real-deal pickling extend summer produce longer, but submerging veggies in a saltwater or vinegar-based brine imparts a distinctively tangy and addictive flavor. And there’s so much more to the world of pickling than cucumbers. In fact, the practice of pickling can extend to all kinds of summer produce.
If you always have a jar of pickled jalapenos on hand for topping chili, tacos, sandwiches and more, then perhaps you should try your hand at making your own Easy Pickled Jalapenos (pictured above). While the store-bought variety are often limp and soft, these pickled peppers retain their crispness, since the hot brine is poured over them, rather than the jalapenos being boiled in it.