by Contributor, August 29th, 2014
by Amy Reiter, August 29th, 2014
Basil plants everywhere else have grown wild this summer and now you’re probably wondering what you’re going to do with the rest of your abundant supply.
Your first instinct is probably to make a boatload of pesto. Do it. One can never have too much pesto. But once you’ve tired of pesto, it’s time to branch out with your basil options. The beautiful thing about basil is that it’s naturally sweet, so adding it to desserts (pair it with strawberries and ricotta) isn’t too much of a stretch.
by Lawrence Bonk, August 29th, 2014
In this week’s news: The produce aisle takes a page from the junk food playbook; breakfast proponents get a wake-up call; and new thinking on salt shakes things up.
Hey, Kids: Do Try This At Home
Parents encouraging kids to reach for fruits a...
by Joseph Erdos in View All Posts, August 29th, 2014
Let the glory that is the modern food mash-up wash over you like a nice tall glass of lemonade-spaghetti. First there was the Cronut, then the Ramen Burger and then, well, a billion other things. Newest mash-up on the Franken-circuit? This ramen noodle lobster roll.
Created by food blogger Joy of The Cooking of Joy, this lobster roll is heavy on the lobster and not so heavy on the roll. It’s essentially a bunch of lobster salad wedged between a ramen tortilla of sorts. The salad consists of lobster, toasted sesame oil and Japanese mayonnaise. The ramen is prepared by chilling and then pan frying the noodles, then shaping them into something that can play house with Maine’s greatest treasure.
Bonus: The World’s Craziest Food Mash-Ups
by Amy Reiter in News, August 28th, 2014
For this Labor Day weekend, Food Network has a great selection of grilling and barbecuing episodes starting with The Pioneer Woman and Trisha’s Southern Kitchen on Saturday morning. Afterward the co-hosts of The Kitchen share their best grilling tips with HGTV’s Kitchen Cousins.
On Sunday morning Giada De Laurentiis gets a tour of Korea Town in Los Angeles from the king of Korean barbecue. On Bobby Flay’s Barbecue Addiction, Bobby focuses on grilling sausages, including beer-glazed bratwursts. On Sunday evening tune in for a new episode of Rachael vs. Guy: Kids Cook-Off in a sandwich-themed episode with guest judge Jeff Mauro. Then watch food truck rookies race into Austin as they try their luck selling to singles on The Great Food Truck Race. On Cutthroat Kitchen Alton Brown auctions off an Italian scooter, which will turn into one chef’s creative vehicle, literally.
by Heather Ramsdell in News, August 28th, 2014
Aside from the regional pizza wars that periodically flare up like the flames of a brick oven and the occasional eating-method controversy, most of us probably don’t pause too often to carefully consider our pizza. We just enjoy it. But a research team has recently taken a good hard look at the various cheeses with which we may top our pies in an attempt to pinpoint — with scientific precision — which of them performs best during baking.
In a new study published in the Journal of Food Science, chemical and materials engineering professor Bryony James and her team at the University of Auckland in New Zealand evaluated the performance of seven different cheeses — mozzarella, cheddar, Colby, Edam, Emmental, Gruyere and provolone — in terms of composition and functionality, using a new technique to assess differences in the way they browned and blistered when baked on pizza.
by Allison Milam in Holidays, August 28th, 2014
Bologna is coming back. Not even ironically. I know this because when I say “bologna sandwich” within earshot of my colleagues*, a lot of feelings come out. And nothing goes better with feelings than garlicky, pink meat circles.
A recent bologna poll I conducted** yielded nearly unanimous “yays and a bunch of exclamation points.” One colleague said “aw,” as if spying an infant hamster sleeping in a sugar bowl. But just because bologna gives us a distant expression and makes us talk in past tense doesn’t mean it’s stuck back there.
by Joseph Erdos in Shows, August 28th, 2014
With the backyard barbecues, shoeless picnics and pool parties of the Labor Day long weekend comes the realization that summer is, all of a sudden, coming to a close. Soon enough, we’ll be trading sandals for socks, summer camp for school and iced coffee for the hot stuff. Rather than wallowing in the end-of-summer blues, think of it as an excuse to end the season on a sweet note with Food Network’s collection of Labor Day desserts.
While we’re still hauling blueberries home by the crateful, spare two cups for Food Network Magazine’s Blueberry Cheesecake Galette (bottom right). Coupled with a smooth, slightly sweet cream cheese layer, juicier-than-ever berries burst open with pent-up lusciousness when they’re popped into the oven.
by Lawrence Bonk, August 28th, 2014
On this week’s Rachael vs. Guy: Kids Cook-Off, Sandwich King and The Kitchen co-host Jeff Mauro stops by to judge the kids’ creations, which have been inspired by some classic sandwiches. As the sandwich expert, Jeff knows a thing or two about what makes a good handheld meal: the ratio of bread to filling, the flavor, the ease of eating, etc. Now he’s looking to see how they’ve translated that to the plate. But will the kids be able to meet his high expectations, or will they let their nerves get the better of them?
Vote on the Best Caption
by Alia Akkam, August 28th, 2014
Do you have a souped-up grill currently resting in your back yard? It probably got a lot of use this summer, with copious “oohs” and “ahhs” from your friends and neighbors. However, no matter how many trinkets you have affixed to your mega-grill, it probably pales in comparison to this roving, and ridiculously patriotic, monster grill.
They used to be the stuff that fueled childhood nightmares: forkfuls of overcooked broccoli or endless orbs of bitter Brussels sprouts that had to be endured in order to tackle, finally, the chocolate ice cream. But today’s renditions of gree...