Rachael’s 10 Best Recipes for Kicking Off Labor Day Weekend

by in Food Network Chef, Recipes, September 2nd, 2016

Southwest Turkey BurgersLabor Day has a way of sneaking up. One day it’s the 4th of July, and then, all of a sudden, it’s Labor Day weekend and you’re faced with prepping for the last cookout of the summer. Thanks to Rachael Ray’s 30-minute meals, it’s incredibly easy to whip up a crowd-pleasing spread at the last minute, just in time for this weekend’s get-togethers and backyard bashes. Break out the grill one last time and celebrate the unofficial end of summer with these top-rated appetizers, mains and sweet bites.

Southwest Turkey Burgers (pictured above) 
With over 200 fan reviews and a 5-star rating, these turkey burgers surely give the usual beef burgers a run for the spotlight. Rachael mixes bell peppers, spicy serranos and hot pepper sauce into the ground turkey meat for bold flavor in each bite.

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What to Watch: Sibling Showdown on Smollett Eats, and Big Apple Barbecue on Brunch @ Bobby’s

by in Shows, September 2nd, 2016

Smollett EatsGear up for a weekend of parties and intense competition on Food Network. It all starts with a joint birthday bash on The Pioneer Woman: Ree Drummond’s cooking up festive eats, including Spicy Pulled Pork Sliders and a three-layer confetti cake. Next, Trisha Yearwood is inviting her friends over for a girls-only barbecue. She’s whipping up barbecue pork ribs, her creamy Potato Salad and Butterscotch Pie for dessert. After, Valerie Bertinelli’s throwing one final summer soiree with an all-grilled menu that includes salmon burgers, sweet potato wedges, and even grilled pound cake with peaches. On Smollett Eats, brothers Jake and Jojo and sisters Jurnee and Jazz are going head-to-head when they take over rival food trucks to see who can draw a bigger crowd.

Then on Sunday, Giada De Laurentiis is taking a boat trip with family, and she’s packed a light picnic spread complete with kale salsa verde bruschetta and a white bean and bitter greens salad. Next, Bobby Flay is transforming his barbecue leftovers into brunch with simple takes on pulled pork corn chip pie and smoky home fries with burnt ends. Later, tune in for the second installment of Guy’s Superstar Grocery Games, in which the seven remaining chefs will have to make a gourmet dish using ingredients selected from the Food Pyramid. After that, The Great Food Truck Race is taking the contestants to a local strawberry farm, where the families will have to make both sweet and savory dishes incorporating the berries. Finish off the evening with Cooks vs. Cons. Each professional and amateur will have to impress the judges with a dish that incorporates salad dressing.

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What’s the Foodie’s Equivalent of “No White After Labor Day”?

by in Holidays, Recipes, September 2nd, 2016

Grilled Link Hot DogsIf you’ve ever decked yourself out in an all-white outfit in October in a defiant act of who-ever-decided-I-couldn’t-anyway, then you aren’t alone. Though fashion worshipers may call wearing white after Labor Day an extreme and unforgivable faux pas (because how dare you), it’s one of those rules that either you follow or you don’t. Around here, we have our own issues when it comes to accepting that (sigh) summer is over and we have to move on with our lives. Though foods don’t necessarily fade out of style, they do fall out of season. There are a slew of foods that are on the summer-only list, though no food police is ever going to come after you if you eat them in another season. These are the dishes you should cook outdoors before Labor Day comes and goes (and they look mighty fine next to a pair of white jeans, might we add).

Once you put your rickety charcoal grill into storage, your chances of chowing down on a hot dog nosedive. That’s because hot dogs just taste better when they’re all juicy and char-marked — especially when you toast the buns on the grill too. Fire up the grill one last time for Bobby Flay’s Grilled Link Hot Dogs with Homemade Pickle Relish (pictured above) before you put your hot-dog-eating pursuits on hold until next year.

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Red, White and Blue Desserts … One Last Time!

by in Holidays, Recipes, September 1st, 2016

Some of our favorite summer desserts are red, white and blue. They’re the perfect combination of patriotism and seasonality: We usher in the season on Memorial Day, with fresh strawberries, raspberries and blueberries shining in flag cakes, cobblers and crisps, then pull out all the stops with patriotic treats come the 4th of July. Give the red, white and blue dessert palette a last hurrah this Labor Day weekend with these festive, simple sweets. They’ll send summer off with a proper salute. Read more

Your Caffeine Addiction May Be Genetic

by in News, September 1st, 2016

Addicted to coffee? Unable to raise even one eyelid in the a.m. — let alone lift your head off the pillow (mmmm … nice, soft pillow) — without a few sips from your mug, or to get through your afternoon meetings without a quick hit of espresso? Don’t blame yourself. Blame your genes.

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Portable Labor Day Picnic Favorites (That Taste Even Better Outside)

by in Holidays, Recipes, September 1st, 2016

Italian Combo and Broccoli Rabe Pressed HeroThe days that can entail plans for a picnic are numbered, and Labor Day might be your last opportunity for a true eat-outside affair this year. End the summer season the right way with our tips for how to plan the perfect picnic, plus our full lineup of picnic-perfect recipes.

If you haven’t gone for one of our brand-new Brick-Pressed Sandwiches just yet, what are you waiting for? The impressively jam-packed sandwiches, like this Italian Combo and Broccoli Rabe Pressed Hero number (pictured above), rely on the force of gravity, which helps load as many ingredients as humanly possible into one sandwich — and they might just be the feed-a-crowd element your picnics have been missing.

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Back-to-School Season Made Simple: A Week’s Worth of Dinners Ready in 30 Minutes or Less

by in Family, Recipes, September 1st, 2016

Skillet Chicken and RavioliWith new routines moving at full tilt, somehow the first weeks of school suddenly feel busier than the rest of the year. These five quick weeknight meals will ease you into the transition and, with any luck, provide a few leftovers to pack into lunches the next day too.

Skillet Chicken and Ravioli
I love hearty recipes like this one, which combines two kid-friendly favorites in one easy dish. Want to save even more time? Dice up a rotisserie chicken instead of cooking the chicken yourself.

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“I Literally Chose Poorly” — Alton’s Camp Cutthroat After-Show

by in Shows, August 31st, 2016

On the set of Camp Cutthroat 2: Alton’s Revenge, the sabotage situation proved to be a mixed bag for judge Antonia Lofaso. While she did find herself stuck in Alton Brown‘s Big Foot, a boot that she shared with the host, she won the opportunity to better her challenge fate after she bested the host in an impromptu rock-paper-scissors face-off. It was up to her to decide which animal-inspired cutting tool he would work with to prep a chopped salad, and ultimately she gave him the cat-claw gloves; the host saddled her with the bird beak. And almost immediately she realized the severity of the eviliciousness before her.

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How to Cook the Perfect Pot of Quinoa

by in How-to, Shows, August 31st, 2016

quinoaBy Angela Carlos

This week on Chopped Teen Tournament, we saw four young cooks compete for the chance to move on to the grand finale. You could feel the pressure rising as they used their experiences, both inside and outside the kitchen, to inspire their dishes. In Round 1, it wasn’t immediately clear what the teenage cooks were going to come up with using saucisson en croute (a fancy pig in a blanket), quinoa, white harissa and seaweed salad, but they figured it out, and Lyanna and Thomas even received a special nod from the judges for their restaurant-quality plating styles.

Quinoa has become increasingly popular over the last few years, but that doesn’t mean it’s the easiest food to cook. As we saw, not all of the competitors were able to cook their quinoa to the judges’ satisfaction. Like rice, quinoa requires some know-how if you want to achieve that tender, fluffy (not mushy) texture.

Here’s how to cook quinoa

Cutthroat Kitchen Gets Downright Spooky This Fall with All-New Tournament of Terror

by in Shows, August 31st, 2016

Cutthroat Kitchen: Tournament of TerrorOn any given day, Cutthroat Kitchen is a scary place for chefs to be. It’s full of unforeseen pitfalls, like diabolical sabotages, not to mention an evilicious host who has no qualms about unleashing horror upon the competitors. But beginning next month, things will get a lot more frightening in the Cutthroat arena, as Alton Brown is set to kick off Cutthroat Kitchen: Tournament of Terror.

Beginning Wednesday, Sept. 28 at 10|9c, fearless chefs will come together for a five-part celebration of all things spooktacular. In true Cutthroat fashion, there will be no shortage of startling sabotages, but this time the focus will be on Halloween-themed cooking and challenges. Think witches, mummies and ghosts — and their usual tricks and treats, of course. A total of 16 chefs will face off over four preliminary heats, then it’s on to the grand finale, when the winners of those early rounds will return for an anything-can-happen final showdown.

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