Knock-You-Naked Brownies — Most Popular Pin of the Week

by in Community, June 15th, 2014

Knock-You-Naked BrowniesRee Drummond takes standard chocolate chip brownies to a whole new level with the addition of caramels and pecans in her Knock-You-Naked Brownies recipe, turning them into a gooey summer treat. They’re sprinkled with a light layer of powdered sugar, so it’s no wonder these brownies are this week’s Most Popular Pin of the Week.

For more recipes inspired by your favorite shows, check out Food Network’s Let’s Watch board on Pinterest.

Get the recipe: Knock-You-Naked Brownies

 

5 Ways to Fire Up Fruit This Summer

by in Uncategorized, June 15th, 2014

grilled plums

Feasting on fresh fruit is always a summertime ritual, but try roasting some of that just-plucked bounty or throwing it onto the grill until it’s nice and charred. Intense heat adds rich new layers of flavor, deepening and caramelizing sugars....

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Simon’s Top 10 Tips for Winning Cutthroat Kitchen

by in Shows, June 14th, 2014

Simon's Top 10 Tips for Winning Cutthroat KitchenThanks to a winning combination of one of the best production crews in the business and the #Evilicious leanings of its host, Alton Brown, Cutthroat Kitchen has not only become a huge hit, but it has also provided me, as a judge, with one of the most-fun jobs I’ve had since I moved over to this side of the pond.

Dozens of people ask me what it takes to succeed on the toughest culinary show on television. So, just in case you’re ever called upon to stand face-to-face with Mr. Brown, here are my top 10 tips on how to win in Cutthroat Kitchen.

1. Shop Smart: As I found in my one appearance behind the stoves to date, you don’t need Alton Brown to ruin your day in Cutthroat Kitchen; you can just as easily do it yourself. A bad showing in the pantry can easily lead to an early exit. Be sure not only to make a mental list of basics for the dish you are asked to prepare, but also grab some staples like eggs and flour, ingredients that can get you out of a bind if the bidding goes against you.

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Butter’s Not So Bad (Spread It Around)

by in News, June 14th, 2014

ButterButter is ready for its close-up — and gets it on this week’s cover of Time magazine, where a solitary, sensuously lit shaved curl of golden deliciousness poses alluringly against a black background.

“Eat Butter,” the attending coverline directs in a bold yellow font, adding, in smaller, whiter type, “Scientists labeled fat the enemy. Why they were wrong.”

Inside, senior writer Bryan Walsh declares the “war on fat” — “for decades … the most vilified nutrient in the American diet” — to be over. Even as we sought to reduce our intake of saturated fats in the name of good health, in the 70s and 80s, Bryan notes, the rates of obesity and diabetes in the United States skyrocketed. That, he contends, is because we were replacing those fats in our diets not with healthier foods, like fruits and veggies, but rather with carbs, sugar and processed foods, which turn out to be far fiercer public health foes.

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How to Build a Better Dog

by in Recipes, June 14th, 2014

Chicago-Style Hot Dog with Homemade RelishKetchup, mustard, maybe some relish and sweet, saucy onions. These classic toppings surely get the job done when it comes to making an everyday hot dog, but for a next-level cookout, try dressing up your favorite franks with nontraditional fixings. On this morning’s episode of The Kitchen, Katie, Marcela and Jeff introduced their creative takes on hot dogs with their West Virginia-Style Hot Dog, Mexican-Style Hot Dog and Depression Dog with peppers, respectively. This summer, follow the co-hosts’ leads by experimenting with unexpected toppings; just stick with your favorite ingredients and try to choose flavors that you know complement one another. Check out a few of Food Network’s favorite ways to build a better dog below, then browse Food Network Magazine’s roundup of 50 All-Purpose Condiments complete with must-see ideas for adding finishing touches to your grilled greats.

While Jeff’s Depression Dog from The Kitchen may have been deliciously simple, his Chicago-Style Hot Dog with Homemade Relish (pictured above) is perhaps the ultimate in hot dog indulgence. He starts with beef franks and tops them with white onions and yellow mustard, plus homemade pickles and golden-brown french fries flavored with celery seed. Jeff recommends building the dogs, then letting them steam for a few minutes before serving.

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Meaty Father’s Day Favorites from Food Network Dads

by in Holidays, Recipes, June 14th, 2014

El Paseo Porterhouse Steak

Just as your dad has his favorite dish, so do the dads of Food Network. This Father’s Day, in lieu of the standard wrapped-and-ribboned gift, treat Dad to a meaty, homemade dinner inspired by Tyler, Pat, Geoffrey, Bobby and more of your favorite chefs. Hey, if it’s good enough for these guys, odds are that your dad will dig it too.

A dry-aged, bone-in rib-eye steak is perhaps the most extravagant way to show Dad some love. Tyler Florence’s El Paseo Porterhouse Steak is broiled to give it a gorgeous crust without singeing it on the grill, and he lets it rest in a clarified-butter bath for extra decadence. Tip: Since it’s his day, let Dad have the honor of nibbling off the bone at the very end.

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Cheesy Summer Squash Casserole — Down-Home Comfort

by in In Season, Recipes, June 13th, 2014

At its simplest, squash casserole consists of thinly sliced tender summer squash and a cheese sauce to bind it all together, perhaps with a smattering of crispy, buttery crumbs strewn on the top for crunch. But, as with many favorite dishes, there are a whole lot of opinions about which recipe is the absolute best. Variations include those with homemade white sauce, those with sauces made with familiar red-and-white cans of cream of fill-in-the-blank soup, decadent heavy cream and cheese-laden versions crowned with smashed sleeves of crackers and pats of butter, and mayonnaise-cream cheese dump-and-stir versions. The truth is, nearly all are foolproof, crowd-pleasing favorites, because nothing, absolutely nothing, spells Down-Home Comfort like a casserole. Read more

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