Martita, 39 (San Diego), showcased her talent on Season 8 of Food Network Star. She began working in her family’s restaurant business at a young age, with her mom’s authentic Mexican home cooking inspiring her culinary passion. Martita's parents ...
Next Monday marks the unofficial start of summer with the Memorial Day holiday, and with that comes three months of lazy afternoons by the pool, late-day sunsets and, perhaps most importantly, grilling anything and everything. Since Cutthroat Kitchen isn’t about to let a season pass without celebrating it in the most-evilicious way possible (remember Mother’s Day? Christmas?), Alton Brown hosted an all-grilling episode tonight, complete with three rounds of smoky cook-offs. While he doled out sabotage after themed sabotage to the chefs, Alton and the judge of the day, Simon Majumdar, took in the competition in seasonal fashion with what else but the coolest aprons available. Alton stuck with a single getup, which dubbed him “The Grillfather,” while Simon showed off three aprons, including the hot-bod torso he donned for the After-Show. “He’s looking good,” Alton said while introducing Simon, “in his all-American apron with an actual photocopy of his actual body.” While that second part may not be completely true, Simon was quick to joke that his chiseled chest was sizzling.
Do you daydream about pasta? Do visions of angel hair dance in your head? How about fusilli and farfalle, linguine and lasagna, rigatoni and rotini, tortellini and tagliatelle? Yet, even as you muse about masses of macaroni, manicotti and mostaccioli, if you are like many Americans you may actually be eating less pasta than you used to.
Cereal and toast. Fluffy scrambled eggs. Even a stack of buttery flapjacks. These go-to breakfast dishes are comforting and classic, of course. But when it comes to the ultimate in morning-meal indulgence, look no further than biscuits and gravy. The Pioneer Woman’s Sausage Gravy, this week’s Most Popular Pin of the Week, calls for only a few ingredients, including your choice of breakfast sausage — either hot or mild. Ree Drummond serves this fan-favorite recipe atop warm biscuits for a hearty, decadent breakfast.
For more stick-to-your-ribs recipe inspiration, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Sausage Gravy
It’s that time of year again! That’s right, tonight (9|8c) marks the return of Food Network Star. Season 12 promises fierce competition, crazy challenges and the best contestants yet. And to add to the excitement, mentor Giada De Laurentiis is taking over Food Network’s Snapchat Discover.
For 24 hours only, you can get totally exclusive content to get you prepped for this season. We’ve got a special Q&A with Giada, a one-on-one tutorial for one of her favorite recipes and the audition tapes of this year’s contestants. So yeah, you’re going to want to see this.
Ketchup fans, we feel you. There’s indeed a time and a place for that classic condiments. But this isn’t it — at least not right now. On this morning’s brand-new episode of The Kitchen, the cast shared a duo of hot-dog makeovers just in time for summer, which is (hopefully) on its way. While Jeff Mauro opted for a tried-and-true hot-dog base and dressed-up toppings, Geoffrey Zakarian went so far as to swap out the traditional dog in favor of a hearty Polish kielbasa. Read on below to see how they do it.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
In the ever-evolving space of restaurant kitchens, chefs are pushing the spice boundaries by finding creative ways to bring on the heat. It’s no longer just about a simple hot sauce or shake of the crushed red to enhance flavor and add excitement to a dish. These chefs across the country share their favorite spicy condiments, such as Korean gochujang, French Espelette and other tongue-tingling ingredients. Read more
Bagels can be a meal, a snack or an Instagram post (rainbow bagel, anyone?). And the editors at Food Network Magazine want to know how you like yours. Take this poll, then find the results in an upcoming issue. Read more