How to Stop a Brain Freeze in Its Tracks

by in News, April 25th, 2017

How to Stop a Brain Freeze in Its TracksI scream, you scream — and sometimes we all really scream while eating ice cream because … brain freeze.

That sudden, short headache that hits right when we’re eating or drinking something super-cold — which is actually called sphenopalatine ganglioneuralgia in scientist speak — is our body’s way of telling us to slow down, Wake Forest Baptist Medical Center neuroscientist Dwayne Godwin, Ph.D., explained in a 2013 news release.

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Star-a-Day: Rusty Hamlin

by , April 25th, 2017

Food Network StarIt was just last week that we here at Star Talk broke the news about the upcoming season of Food Network Star, which kicks off on Sunday, June 4 at 9|8c. Among a crop of talented hopefuls judge-mentors extraordinaire Bobby Flay and Giada De Laurentii...

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Rustic Meaty Comfort from Josh Cellars and Chef Daniel Doyle

by in View All Posts, April 24th, 2017

JCW Blog 4 Chef DanielHumble beginnings often lead to great ends. Daniel Doyle, executive chef and managing partner of Poogan’s Porch and Poogan’s Smokehouse, and Joseph Carr, founder of Josh Cellars, both started at the bottom in their first restaurant jobs: Dan as a dishwasher and Joseph as a bus boy. Since those early days, both have ascended in the ranks of the culinary and wine worlds. Together, they’ve collaborated on the ultimate comfort food pairing of short ribs and Josh Cellars Legacy red blend. It’s a combination that pays homage to their down-to-earth roots while elevating a rustic dish.

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Geoffrey Zakarian’s Best Garden-Fresh Recipes for Spring

by in Food Network Chef, In Season, Recipes, April 24th, 2017

Now that we’re squarely in the middle of spring, it’s time to step things up in the kitchen. Our inspiration for this round is none other than Iron Chef Geoffrey Zakarian. As many of GZ’s recipes show, it can be easy and worthwhile to incorporate seasonal ingredients in your cooking, like peas and rhubarb, and elevate dishes with pantry essentials. Here are 6 dishes to add to your repertoire this season.

Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce

GZ adds layers of flavor to the pork chops throughout the cooking process, seasoning with coriander and cumin, basting the pork chops in butter with garlic and tarragon, and serving with a mustard sauce. Radishes, peas and dill add a fresh element to the dish.

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Let the Rampage Begin

by in In Season, April 24th, 2017

Let the Rampage BeginIf you ask me, this is the most-wonderful time of the year. At least as far as produce is concerned, that is. The return of spring brings with it a bounty of fruits and vegetables — now that all that pesky cold weather is (almost) out of the way — which means that it’s high time for all things rhubarb, asparagus, peas and fava beans. I look forward to all of these bright, fresh flavors, especially after a winter in which I ate more than my fair share of ultra-rich stews, baked pastas and roasts. But perhaps nothing gets me more excited than ramps.

Here in New York City, April turns into something of a rampage at the farmers market when these tender stalks make their springtime debut. The quantities are limited, the prices are high and the window in which they’re available is narrow, which means that chefs and enthusiastic home cooks alike are prepared to go all-ramps-all-the-time for the time that they can. It’s standard issue to see them on restaurants’ lists of specials (think pickled ramps, grilled ramps, ramps on a pizza, ramps with pasta — you get the idea), and, of course, the hype is real when cooking ramps at home too.

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Star-a-Day: Nancy Manlove

by , April 24th, 2017

Food Network StarIt was just last week that we here at Star Talk broke the news about the upcoming season of Food Network Star, which kicks off on Sunday, June 4 at 9|8c. Among a crop of talented hopefuls judge-mentors extraordinaire Bobby Flay and Giada De Laurentii...

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Chefs’ Picks: Butcher Shops

by in Restaurants, April 23rd, 2017

Caputo's Cheese
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Long before the days of all-in-one supermarket shopping, a trip to the local meat market was a near-daily ritual. You’d know the butcher by name — and the butcher would know your order by heart. But by the end of the 20th century, convenience shopping had diminished the butcher’s prominence in American cuisine. Now, a heightened focus on farm-to-table philosophies, sustainability and nose-to-tail meat preparation has resulted in a new rise in popularity for the butchery profession. Read on to find out where meat-minded industry folks shop for chop. Read more

Star-a-Day: Jason Smith

by , April 23rd, 2017

Food Network StarIt was just last week that we here at Star Talk broke the news about the upcoming season of Food Network Star, which kicks off on Sunday, June 4 at 9|8c. Among a crop of talented hopefuls judge-mentors extraordinaire Bobby Flay and Giada De Laurentii...

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Ice Cream on a Cotton-Candy Cloud? So Dreamy!

by in News, April 22nd, 2017

Ice Cream on a Cotton-Candy Cloud? So Dreamy!The dessert of your childhood dreams — or, well, it would definitely have been, if you had thought about it — is now a reality. Hello, soft-serve ice cream nestled in a humongous cloud of cotton candy (pink or blue, of course) and toppings galore. Think sweet treats like M&M’s, smashed candy bars like Twix and KitKats, crumbled cookies, caramel corn, Pop Rocks, chocolate syrup, Gummi Bears, even breakfast cereal.

The ice cream/cotton candy confections are a specialty at Room for Dessert by Casa Verde, a rooftop cafe in Cebu City, Philippines — and people on Instagram and in the food-blogosphere are pretty darn into them.

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Star-a-Day: David Rose

by , April 22nd, 2017

Food Network StarIt was just last week that we here at Star Talk broke the news about the upcoming season of Food Network Star, which kicks off on Sunday, June 4 at 9|8c. Among a crop of talented hopefuls judge-mentors extraordinaire Bobby Flay and Giada De Laurentii...

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