by Maria Russo in Recipes, Shows, August 22nd, 2015
by Allison Milam in Recipes, August 22nd, 2015
It’s summertime and it’s sticky-humid-oh-so hot outside, so there’s no question what one ingredient is on your must-have list for the grocery store: ice cream. While there’s indeed nothing wrong with digging out a scoop from the carton — or eating straight from the carton — you can surely dress up the everyday varieties to turn them into all-new treats. On this morning’s all-new episode of The Kitchen, the co-hosts shared three easy ways to turn out extra-special chilly desserts using just your favorite flavors of ice cream, which you likely already have on hand, plus a few extra add-ins.
GZ’s Family-Style Chocolate Mint Sundae features a beloved taste combo: chocolate and peppermint. For a minty-fresh bite, Geoffrey Zakarian mixes just a bit of peppermint extract into melted chocolate, then pours it over rich vanilla ice cream before piling on the decadent toppings: brownie chunks (opt for store-bought to save time), plus sweet marinated cherries, fluffy whipped cream and crushed peppermint sticks. Since Geoffrey serves up a whopping 12 scoops of ice cream, this indulgent platter is big enough to satisfy even the most-demanding sweet tooths in your family.
by Amy Reiter in News, August 21st, 2015
We’re big on birthdays here in the Food Network offices. It’s a time when we all preheat our ovens, pull out our mixers and bake something special for our co-workers. But that whole run-of-the-mill birthday cake thing? It’s been done. We’re here to prove that there’s more to birthdays than classic birthday cake — and our treats don’t need to be sweet either. Instead of agonizing over the perfect gift, remember that all a birthday boy or girl needs is a little something homemade to know how much you care.
When it comes to showing the August baby in your life some love, do it in the most-special way possible: with a cherry on top. Ice cream lovers will go wild for these loaded ice cream creations, piled high with sprinkles, whipped cream, hot fudge and a few unexpected toppings. With hot and cold elements, these crowd-pleasing festive treats are perfect for ringing in the peak of summer heat. There’s a science to making the perfect ice cream sundae, and you can learn how to build the idyllic one here. Read on for more quirky, cherry-topped (and candlelit) sundae creations.
by Guest Blogger in Restaurants, August 21st, 2015
The rage for bacon in or on everything — from doughnuts and funnel cakes to peanut brittle, ice cream bars and marmalade to Tater Tots and shrimp tempura — is not without consequences.
Because demand is up and supply is down, wholesale prices for pork bellies, the cut of meat from which bacon slices are made, are surging: They’re up 174 percent over the five-year low they hit in April, reaching a one-year high of almost $1.70 per pound last week, Bloomberg reports, citing information from the U.S. Department of Agriculture.
by Jessica Remitz in Recipes, August 21st, 2015
By Laura Hayes
There’s never been a better time to be thirsty in Washington, D.C., where craft brewing and distilling are booming simultaneously. The city has an undeniably strong bar scene — not only do hardworking locals like to kick back with a cocktail, but District denizens also consume the most wine per capita in the country. Here are 12 locales that should be a part of any imbibing itinerary, from breweries and a distillery to the trendiest places to order drinks. Cheers!
Check out the full gallery for more places to quench your thirst.
by Ricky Smith in Shows, August 21st, 2015
While you can’t bottle those blink-and-you-miss-them summer moments for when the sun stops setting at 9 p.m. and your favorite ice cream stand has “gone fishing” for another season, you can make the most of them while there’s still time. For us, that particularly applies to cooking with all of the in-season produce we can get our hands on. Here are six must-make recipes to add to your end-of-summer list before it’s too late.
A Salad with Heirloom Tomatoes
Ina Garten combines bright, bursting-with-flavor heirloom tomatoes with fresh mozzarella and basil leaves for the best no-lettuce salad (pictured above) you’ll have all summer. Once you’ve arranged your ingredients on a serving plate, drizzle them with olive oil, then season with kosher salt and freshly ground pepper. Perfection.
by Amy Reiter in News, August 20th, 2015
This weekend, gather the family and kick back with your favorite Food Network chefs as they prepare meals with and for their own families. Start your Saturday with Ree Drummond as she and her daughter put together a care package filled with family favorites like Zucchini Cake topped with sweet cream cheese frosting. Then, Nancy Fuller shows her grandkids how to master a few easy dishes like her bite-size Chicken Taco Pacos. Next, the co-hosts of The Kitchen give their tips on how to cook with kids while they plan a camping party. Plus, restaurateur and author John Besh and his son stop by to make an easy school-night dinner. And Valerie Bertinelli invites her family over for do-it-yourself Homemade Pizzas.
On Sunday morning, Giada De Laurentiis continues her Italian journey with an outdoor pizza party. Next, Daphne Brogdon prepares for a road trip by making car-friendly snacks and sweets. On Sunday night, the tables turn on Guy’s Grocery Games: All-Stars as the judges compete to win money for charity. And it’s all about meals on wheels as food truck owners hit the road for a new season of The Great Food Truck Race, and four food truck chefs battle Alton Brown’s sabotages on a new Cutthroat Kitchen.
by Joseph Erdos in Shows, August 20th, 2015
Will wine bottles, as we know them, soon be a thing of the past? If a Boston-based startup named Kuvée has its way, the answer to that question will be yes. The firm, founded by a successful software entrepreneur, a robotics engineer and a recent MIT grad, is gearing up to launch a high-tech wine bottle that, as Boston Globe columnist Scott Kirsner sees it, aims to be “the last [one] you’ll ever need,” promising to do for wine pouring and storing what Keurig and Sodastream have done for coffee making and carbonation.
In fall 2015, Kuvée plans to launch a WiFi-connected wine bottle into which the user will place a canister of the wine of his or her choice and pour a glass here or there, as needed. The canister (a funding blurb calls it a “proprietary Kuvée wine bottle”) is designed to protect the remainder of the wine from exposure to the air in order to prevent it from oxidizing and going bad. The outside of the bottle will feature a touchscreen “smart label,” with information about the wine you’re drinking and “social recommendations for Kuvée wines from drinkers with like taste profiles,” according to the blurb. You can reorder canisters with the tap of a button.
by Allison Milam in Recipes, August 20th, 2015
Viewers may remember Duskie Estes from seasons 3 and 5 of The Next Iron Chef as the pigtailed, pig-loving, snout-to-tail chef. Duskie, who lives in Northern California with her family, runs Zazu Kitchen + Farm, Black Pig Meat Co. and MacBryde Farm with her husband. She also makes regular appearances as a judge on Guy’s Grocery Games. And she’s currently serving as a judge on the special All-Stars episodes. FN Dish caught up with the chef to chat about grocery stores — those different from Flavortown Market — as well as some of her favorite things when it comes to food.
Get to know this Triple G judge, and tune in to watch Duskie on Guy’s Grocery Games on Sundays at 8|7c.
by Maria Russo in Shows, August 20th, 2015
Summertime is almost over. You might have had big plans to get your grill goin’ all summer long — but did you end up fanning the flames as much as you’d hoped? We didn’t think so. If the summer got away from you, rest assured that there is still plenty of time to cook up some fiery barbecue greats before the colder weather sets in (gasp!). Check these smoky, top-rated barbecue recipes from Food Network chefs off your to-do list before summer’s end.
You’ll need to nibble on a rack of Trisha Yearwood’s Barbecued Pork Ribs (pictured above) before this summer thing is all said and done. Her tender ribs come slathered in homemade barbecue sauce, a zesty mix of ketchup, chili sauce, brown sugar and dry mustard.
From re-creating the pantry with working doors to stocking chefs’ prep stations, building the sabotages and even constructing a judges’ tasting platform, the process of moving the grand Cutthroat Kitchen arena to the great outdoors for Camp Cutthroat was no small feat. Even the Bobs had to be considered — and you know they’re a fickle bunch. As fans have seen in the first two heats of competition, no shortcuts were taken and no details missed, as the resulting Camp set was not only as fully functional as its indoor counterpart but also shockingly similar to it. Check out a few side-by-side photos of both sets to see just how alike they are.