by Amy Reiter in Drinks, News, October 11th, 2016
by Allison Milam in Holidays, Recipes, October 11th, 2016
Most of us think of Champagne as a special-occasion wine: something to raise aloft and enjoy at weddings, engagements, anniversaries and other happy events or on New Year’s Eve.
But more and more people are breaking out the bubbly to render more festive an everyday dinner or evening out with friends. Or at least they should, David White, author of the new book But First, Champagne, recently told NPR’s The Salt blog, contending, “Every day has moments worthy of a toast.”
by Bev Weidner in Family, Recipes, October 11th, 2016
Leave the trick-or-treating to the kids. We adults? We’ll be inside celebrating Halloween like the “mature,” face-painted and costumed folks we are. Even if you’ll be shepherding little ones from door to door on the 31st, use the days leading up to it to scare up some adults-only fun that’s sure to create a stir.
One look at this steaming cauldron of Witch’s Brew gives us the creeps, but a sip of the lime-pineapple swig will have us in the spooky spirit (and so will the two cups of vodka in it). A block of dry ice hidden away gives the punch that eerie, bewitched effect.
by Maria Russo in Shows, October 10th, 2016
Good news: I’ve got the solution for life.
OK, let me start over. It’s the solution for dinner — for your dinner’s life. And it involves lo mein noodles and chicken and a crazy-gorgeous sauce! But don’t freak out; we’re keeping your kids’ version way simple. Their dish involves orange slices, so I’m pretty sure we’ll be high-fivin’ after that.
by Lauren Piro in Family, October 10th, 2016
If the first two weeks of Cutthroat Kitchen: Tournament of Terror were any indication, Alton Brown is not holding back when it comes to his or the judges’ costumes. (Remember when Alton rolled in on a dolly while wearing a Hannibal Lecter mask in Heat 1?) This week’s installment, the third heat in the tournament, was no exception, with Alton sporting an alien getup and Jet Tila transforming himself into Jetbot 2000, a straightedged robot with decidedly clunky arms and legs. During the competition, Jet had a tricky time navigating the stairs into the kitchen, and on the After-Show, his struggles only continued.
by Emily Lee in Recipes, October 10th, 2016
If one pumpkin on your porch is enough to have you smiling all season long, just imagine how happy thousands of pumpkins will make you. We bet that’s exactly what the masterminds behind these impressive pumpkin patches were thinking. But it’s more than just volume that lures visitors — it’s the insanely creative displays (like the village scene at the Dallas Arboretum) and the promise of fall fun (hayrides, doughnuts and corn mazes). Eager for a pumpkin-packed day out? Here are five spots around the country that do it right.
by Maria Russo in Recipes, October 10th, 2016
When it comes to ingenious culinary designs, few foods are as impressive as the bell pepper. When cooked, its thin yet sturdy skin becomes sweet and tender without breaking down, and its hollow center provides built-in stuffing possibilities. While most traditional fillings tend to involve rice, any hearty grain-and-vegetable combo works well as a stuffing, and since peppers are known to walk the flavor line among several different cuisines — think Greek, Italian and Cajun — there’s no limit to ingredient pairings. Check out these best-ever stuffed pepper ideas below to get Rachael Ray’s spin on a classic, Ellie Krieger’s light, Mediterranean take, as well Food Network Kitchen’s top-rated versions.
Sweet and Sour Couscous Stuffed Peppers
These sweet bell peppers loaded with nutty whole-wheat couscous, browned beef and plump golden raisins are the foundation of a well-rounded dinner. The bold colors of the antioxidant-packed bell peppers aren’t just for decoration — the more bright colors you can pile onto your plate, the healthier your meal will be.
by Samantha Lande in Restaurants, October 9th, 2016
Macaroni and cheese is great and all (actually, it’s really great — a timeless classic if ever there was one), but sometimes you want something a bit more unexpected, something that delivers the ooey-gooey comfort you know and love but is also refined. And for that there’s Giada De Laurentiis’ next-level take on a baked pasta, which she deems “a really sophisticated and elegant mac and cheese.”
Just as quick to make as a classic homemade mac and cheese, Giada’s Creamy Baked Fettuccine with Asiago and Thyme replaces the usual stovetop cheddar sauce with a mixture of two cheeses and cool creme fraiche that can simply be combined in a single bowl. Similar to sour cream, creme fraiche boasts a subtle tang, which, along with the fragrant fresh thyme, balances the richness of the Asiago and the nutty Parmesan. When the pasta is ready — Giada skips the old-school elbow noodles and opts for thick, hearty fettuccine — she tosses it with the cheese blend to create a decadent mixture that’s ready for baking. Just top it with a blanket of Asiago and let the casserole turn golden in the oven.
by Guest Blogger in Recipes, October 9th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Whether you’re gearing up for a spin class or a bike race, a jog around the block or a marathon, getting the right nutrients can make all the difference when it comes to actually going the distance. Your pre-workout fuel doesn’t have to be flavorless, though, as the following chefs prove. Read on to find out which of their power-packed dishes are perfect to devour before any sweat session.
by Maria Russo in Community, October 9th, 2016
By Colleen Park
Cauliflower has been unveiling its talents lately as a culinary chameleon, making its way onto plates as cauliflower rice, mock mashed potatoes and even gluten-free pizza crust. But we think cauliflower can be pretty great even without these dramatic transformations. Though most recipes call for cauliflower to be broken into florets during the cooking process, there’s something striking about this cruciferous vegetable when it’s prepared closer to its natural state, sliced into steaks or even cooked whole. Here are some of our favorite ways to make cauliflower the star of a dish.
Roasted Cauliflower Steaks
Cauliflower steaks on the whole don’t need more than a basic salt and pepper seasoning before they go into the oven to roast. Valerie Bertinelli keeps things simple here with a buttery mixture of toasted pine nuts and golden raisins to add a layer of flavor and texture to the simply roasted vegetable.
Trisha Yearwood has done the seemingly impossible. In her easy recipe for baked-not-fried chicken, this week’s Most Popular Pin of the Week, she’s turned lean chicken breasts into the crispy, crunchy, golden chicken pieces you’d expect after giving them a dip in the deep fryer — but without that oil bath. She dredges the chicken in tangy buttermilk, then coats it in a blanket of cheesy breadcrumbs before baking, to deliver the texture and flavor you know and love, in a lighter way.
For more chicken dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: Un-Fried Chicken