by Lauren Piro in Holidays, October 26th, 2016
by Julia Caroline Smith in Behind the Scenes, Community, October 26th, 2016
Halloween lunch calls for snack ideas that are both a trick and a treat, and our ideas are one part creepy, one part silly and all parts grin-inducing. Feeling extra ambitious this year? Find even more Halloween lunchbox ideas here.
Snack Monsters (above)
Two puffy marshmallows-turned-eyeballs (thanks to the addition of chocolate chips) turn an unassuming bag of cheese puffs into a snack that stares back.
by Maria Russo in Food Network Chef, Shows, October 26th, 2016
1. AvoEgg Breakfast
Photo courtesy of @remixt
I could’ve included avocado toast, but I needed to up the ante. After all, avocado toast is a staple for me and I’ve pretty much mastered that skill (NBD). I’ve seen so many ‘grams of bright-green avocados with pops of yellow yolks in the center, and I have always wanted to bake this for breakfast; alas, I’ve never had the time. And when I did have the time, this idea would escape me. This time there was no escaping. The instructions were pretty simple, as were the ingredients. I cut my ripe avocado in half, took out the pit and spooned in one egg in one half. This is where I made oops No. 1: I didn’t scoop out enough avocado, and the egg whites started to slip out of the avocado!
Frustrated, I tried again with my other half, this time carving out even more avocado. I spooned in the egg yet again, and the same thing happened. I decided to shrug it off and top my concoction with salt, pepper, chives and shredded mozzarella. (You can totally toss in paprika, onions, cheddar Jack — you name it.) I baked the eggs for 15 minutes at 425 degrees F, and to my delight, they were good to go! However, they were not as beautiful as the next one.
by Emily Lee in Recipes, October 26th, 2016
With decades of experience — both in the kitchen and beyond — behind them, grandmas are the ultimate at-home cooks, eager, passionate and unafraid to show off their chops. On the all-new series Clash of the Grandmas (premiering Sunday, Nov. 13 at 10|9c), each week four grannies with old-school kitchen techniques and a contemporary edge will face off in a series of battles, ultimately hoping to impress a panel of judges. Today we’re catching up with one of those judges, Eddie Jackson, who, while not a grandmother himself, of course, knows what it means to cook with and learn from a grandma. Read on below to get his take on what’s ahead on Clash of the Grandmas.
What can viewers look forward to seeing in the upcoming clashes?
Eddie Jackson: Viewers can expect to see some ladies that remind them of their grandmothers. The ladies are talented and full of energy.
by Samantha Lande in Restaurants, October 26th, 2016
Few sights are as mesmerizing as a gooey bridge of cheddar stretching between two halves of warm griddled bread. Indeed, the humble grilled cheese taught us early on that the best things in life are the simplest things — and that dunking every inch of cheesy, buttery sandwich in creamy tomato soup is tantamount to pleasure. “So why mess with a good thing,” you ask? Because adding bacon, heirloom tomatoes, tender greens and other creative ingredients can only enhance a grilled cheese experience. These mouthwatering recipes prove our point.
Grilled Cheddar Cheese Sandwich
Many people will agree that firm yellow cheddar is most irresistible when melted and oozing out from between two slices of toasted bread. Melissa d’Arabian’s classic grilled cheese is sure to deliver plenty of melted goodness — and a taste of childhood nostalgia, too.
by T.K. Brady in Recipes, October 25th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Hold on to your forks, because chefs across the country are using fermentation to spice up that classic menu staple: the salad. While fermented salads have long been consumed in Asian countries, with Burmese tea salads, Korean kimchi and some Thai salads being categorized as such, the trend has only recently taken root in the United States. With healthy eating and probiotics coming into favor, fermentation has started to become more mainstream. The pros are jumping on board, using pickled vegetables and fermented dressings to create tangy twists on typical salads. Here are a few spots offering fermented spins of their own.
Fermented Cabbage with Grapefruit, Sea Beans, Scallions and Crab from Cherry Point, Brooklyn
This new Brooklyn neighborhood restaurant has a focus on housemade, ethically produced charcuterie, and also on seasonal vegetables. One stellar pick is the Jonah Crab Salad. This dish brings together fermented cabbage, grapefruit, Jonah crab, sea beans and scallions. The combination makes for the perfect balance of sweet, tangy and salty elements. Read more
by T.K. Brady in How-to, October 25th, 2016
Pumpkin season is short, so we want you to make the most of it. In addition to carving pumpkins and making pumpkin pie, try cooking savory dishes with pumpkin this year. These recipes incorporate the season’s most-Instagrammed produce into simple pasta dishes that are a winning combination of fresh and filling. Read more
by Amy Reiter in Holidays, News, October 24th, 2016
Halloween is just around the corner. If you’re still brainstorming a kid-friendly costume, look no further than your kitchen for inspiration! These costumes are all made out of balloons and clothing your kid already owns. Read on for step-by-step instructions on how to make them. Read more
by Foodlets in Family, Holidays, Recipes, October 24th, 2016
Alabama and Washington love Airheads. Connecticut and Rhode Island prefer peanut butter cups (Reese’s, if you please). And candy corn is the Halloween treat of choice in five states, uniting in sugar Oregon, Wyoming, Tennessee, Texas and South Carolina.
We know these sweet-tooth truths because product-focused social media company Influenster put the question of fave Halloween candy to its members and distilled the 40,000 survey responses from across the nation into a sweet-by-state U.S. map.
by Maria Russo in Shows, October 23rd, 2016
I once turned deviled eggs into spiders by putting carefully sliced black olives on top. They were an adorable nod to Halloween, and I couldn’t help thinking my kids would just love them. But then my 3-year-old burst into tears at the sight of them. Since then I’ve forgone the gravestones and monsters, and focused on can’t-miss Halloween favorites instead, like chocolate. And lots of it.
Candy Bucket Cookies (pictured above)
Start with a base recipe for buttery cookie dough, and add to it your pick of candies.
As a longtime Cutthroat Kitchen judge, Simon Majumdar has seen all manner of evilicious — and he’s even participated in some too. So when he joined the Tournament of Terror party tonight as the Heat 4 judge, he was hardly fazed by the shocking sabotages Alton Brown unveiled for him on the After-Show.
After checking out a diabolical trick-or-treating setup, digging up an ingredient casket in Alton’s graveyard and selecting his own weapon, Simon, wearing an impressive Wizard getup, stepped into what Alton, aka “Huggy the Clown,” called “the autumn chamber of horrors.” It was an expansive and elaborate enclosed room in which wind blew, leaves flew and lightning struck. For Chef Chase, who was saddled with this sabotage in Round 3 of tonight’s battle, the challenge proved to be downright maddening as he struggled to keep his elements of his pumpkin dessert free of incoming leaves. But for Simon, who was tasked by Alton to prep beef tartare in the room — using his choice of bone cutter, of course — the challenge was seemingly uneventful. Once Alton closed the door behind him, Simon simply put his head down and got to work, despite the flashing lights and airborne leaves surrounding him. “He’s going to be in there for at least an hour,” Alton said of Simon, who continued to shred away at the beef, no matter the eviliciousness of his surroundings.
Click the play button on the video above to watch what went down, and check out Alton’s and Simon’s unforgettable costumes up close.