by Colleen Park in Recipes, May 1st, 2017
by Foodlets in Family, Recipes, May 1st, 2017
Though tacos and margaritas may get most of the spotlight at Cinco de Mayo celebrations, the highlight of any feast for sweet-toothed diners is dessert. Here are our favorite classic and creative takes on Mexican-inspired recipes for the dessert course.
This impressive Mexican dessert pairs chocolate cake with flan for a fun and deliciously layered treat. The cake batter and flan mixture are poured into one pan and separate into two distinct layers during the baking process.
by Maria Russo in Food Network Chef, Shows, May 1st, 2017
Hey, moms and dads: Tuesday, May 9 is Teacher Appreciation Day. Looking for simple but sweet ways to tell the teachers in your kids’ life how much you care? We’ve rounded up go-to recipes, each of them easy enough for kids to help with but sophisticated enough to feel special. Don’t forget to put the kids to work making a tag or card so the teachers know who’s behind it all.
Recipes Featuring Apples, Because Of Course
“Apple” Cake Pops (pictured above)
Don’t be fooled! These may look like adorable apples, but these cake pops are full of Oreos.
by Maria Russo in Shows, May 1st, 2017
One half of the esteemed judge-mentor duo on Food Network Star, Giada De Laurentiis is no stranger to evaluating chefs. She’s quick to offer feedback to competitors, in terms of their work both on the plate and on camera. But when judging Iron Chef Gauntlet Sunday night, her sole focus was the food, as she and Iron Chef Marc Forgione came together to oversee Battle Octopus and ultimately decide whether Chef Shota Nakajima or Chef Michael Gulotta would earn the right to advance to next week’s competition.
We checked in with Giada after the battle, and though one rival was forced to go home (check out Chef Gulotta’s exit interview here), and she was indeed pleased with both competitors’ offerings. “Those guys can cook,” she said simply. “I just about cleaned every dish.” Read on below to hear more from Giada to find out why she was “a tiny bit intimidated” on that judges’ panel, and get her take on what went down the last time she was in the world of Iron Chef, when she competed in Battle Cranberry on Iron Chef America.
Did being on set bring back any flashbacks to Battle Cranberry, in which you competed with Iron Chef Bobby Flay on Iron Chef America?
Giada De Laurentiis: In those kinds of competitions, it’s all a matter of opinion. And it’s [a few] people’s opinion on your food. It might be fantastic, but [if] they don’t like it, they don’t like it. … Standing there, listening to criticism, looking at my dish and thinking, “Well, I think they’re pretty good zeppole with cranberry inside, and I think the texture’s fantastic.” I think that I had made pumpkin ravioli with amaretti cookies on top in a brown butter [sauce] with sage. And one of the judges didn’t like the amaretti cookies; they didn’t think that it should be with pumpkin ravioli. And I’m like: “Of course, it should. It is classic Italian. The mixtures work perfectly together.” He didn’t like them. So what happened? Bobby and I lost.
by Samantha Lande in Restaurants, April 30th, 2017
With the title of Iron Chef on the line, the stakes for the seven Iron Chef Gauntlet challengers couldn’t be higher. Of course each of them craves the opportunity to run the gauntlet against a trio of revered Iron Chefs, but ultimately six will fall in their quest to do so. After each week’s new episode, check back here to find an exclusive exit interview with the chef most recently eliminated. Today, we’re set to break down the latest episode, so if you haven’t watched it yet, don’t read on until you do.
by Julie Hines in Recipes, View All Posts, April 30th, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Food may be the last thing you want to face after a booze-centric night on the town, but chefs know that the right dish can help to successfully stave off that dreaded hangover. From midnight snacks to greasy grub, find out what the pros eat to revive after imbibing. Read more
by Meaghan Cameron in Drinks, Events, April 29th, 2017
Unless your meal prep game is seriously strong and you head into the week with 5 dinners ready to go (kudos, if that’s you), getting something fresh and delicious on the table every night can be a daunting task. Our favorite ingredient shortcuts, like rotisserie chicken or canned beans, cut a ton of time in the kitchen and can save you from another night of greasy takeout. Experimenting in the kitchen is a perfect weekend activity, but during the week there’s something to be said for effortless and tasty.
Sunny’s Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce (pictured at top)
No need to set up a pot of boiling water for this quick and easy vegetarian meal. Cook fresh fettucine with mushrooms and frozen peas in some chicken stock, which thickens up and becomes the base of this creamy alfredo sauce.
by Emily Lee in Recipes, April 29th, 2017
Eric Asimov posed the question Does Anybody Drink Port Anymore? in 2009. The port industry seems to have realized eight years later that the answer is no. In a world of Unicorn Frappuccinos, port is like grandpa yelling at the grandkids to put their phones down and have some darn respect. But it shouldn’t be that way. At the Wine & Spirits annual Top of the List event, port producers had a strong presence in the perfect spot next to the crème caramel.
by Amy Reiter in News, April 28th, 2017
For me and most of the people I know, celebrating Cinco de Mayo has always involved a quick after-work injection of Mexican food straight to the belly. Tacos dispensed from beloved neighborhood food trucks, salty chips and big batches of “guac” mashed table-side at local Oaxacan restaurants — even a good-old fast-food burrito dressed in silver foil are all distinct possibilities. But this year at Food Network, we’re excited to start a new Cinco de Mayo tradition. Here’s a hint: It involves waking up early.
Hold the groans and just imagine the cheesy, eggy delights you might expect to find on the breakfast table — now imagine them dressed in Mexican flavors, like zingy salsas, juicy pico de gallo, freshly torn cilantro leaves, a runny egg, crumbled cotija or queso fresco … I could go on and on. But without further ado, here are a few of our favorite Mexican breakfast dishes that make rolling out of bed totally worth it. And if you really can’t bear the thought of waking up, it’s perfectly fine to enjoy these dishes for lunch or dinner, too!
Mexican Breakfast Burrito
Here’s a peppery, vegetarian take on an enduring favorite. Skip the basic Mexican cheese blends you’ll find at the supermarket and try to get your hands on some Oaxaca cheese instead; it has a similar texture to mozzarella and melts beautifully.
by Joel Raneri in Shows, April 28th, 2017
Remember when clear cola was a thing? Crystal Pepsi, Tab Clear — they were supposed to seem healthy and pure. Ah, the ‘90s. Now someone’s trying something similar with coffee.
A London-based company founded by two brothers is making see-through coffee it claims is “the first colorless coffee in the world!” CLR CFF (apparently the creators are as averse to vowels as they are to the color brown) looks, but doesn’t taste, like regular water. What it does taste like is a strong cup of joe, but — and this is apparently the point, in case you were wondering — it won’t stain your teeth.
This weekend, Food Network is heating things up and bringing you a batch of spicy new recipes from some of your favorite cooks. On Saturday morning, Ree Drummond is spicing up some of her family’s favorite recipes, making Spicy Sriracha Popcorn, Spicy Cowgirl coffee and Kung Pao Chicken. Then, Trisha Yearwood is trying fiery hot chicken, the co-hosts on The Kitchen are cooking with Chef Michael Psilakis, and Valerie Bertinelli is making a spicy feast for her brother’s birthday. Then on Sunday, Giada De Laurentiis is hosting a cocktail party and Ayesha Curry is serving up tacos and smoky margaritas.
On Sunday evening, strangers are teaming up in Flavortown Market, and the winning pair must decide if they want to split the prize money or compete in a winner-takes-all challenge. Then, the remaining chefs on Iron Chef Gauntlet are cooking with classic sweet and savory combos, and the chefs on Iron Chef Eats are sharing some of their favorite breakfast spots and “no-fork needed” bites.