3 of a Kind: Horchata Cocktails

by in Restaurants, May 3rd, 2016

Bajo Sexto

 3 of a Kind checks out three places across the country to try something cool, new and delicious. 

Tequila, mezcal, micheladas, even Mexican Coke: Mexican beverages are having a moment. Surfing the wave of south-of-the-border sips is rice-milk-based horchata. All across the U.S., creative bartenders are mixing the traditional drink into boozy, cinnamon-scented concoctions.
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QUIZ: How Far Would You Go on Food Network Star?

by , May 3rd, 2016

5 Nacho-Inspired Dishes That Will Make You Forget Tortilla Chips Even Exist

by in Recipes, May 3rd, 2016

What is a tortilla chip but a mere vessel for delivering ample amounts of seasoned meat and melted cheese to our mouths? If you don’t care for tortilla chips — or can’t eat them, perhaps due to a corn allergy — that doesn’t mean nachos are out of bounds. We’ve expanded our definition of nachos by applying popular topping combinations, such as meat, cheese, avocado and salsa, to other foods — think baked sweet potatoes, crunchy sweet peppers and more. Purists will balk at the suggestion of nachos sans corn chips, but try these no-chip recipes and you’ll find that the best part is the toppings.

Fried Zucchini
We invite anyone who believes you can’t have nachos without tortilla chips to try Food Network Kitchen’s cheesy Zucchini Fry Nachos. The crisp fried zucchini offers a juicy quality that you can’t get from corn chips. For toppings, we recommend diced shredded cheese, avocado, lime juice and pickled jalapenos for the right balance of fresh and comforting flavor.

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Highlights and Winners from the 2016 James Beard Awards in Chicago

by in Events, News, Restaurants, May 3rd, 2016

JBFAChefs took center stage last night to celebrate the 2016 James Beard Foundation Restaurant and Chef Awards, which are two years into a three-year stint at Chicago’s Lyric Opera. Hometown pride was on full display, with Chicago’s high-concept culinary temple Alinea taking home the Outstanding Restaurant award. Mayor Rahm Emanuel helped kick off the evening, kidding, “Chicago is known for cuisine and the way we count ballots, so you might as well all go home — we won.”

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Comeback Kitchen Mentor Tyler Previews What’s Ahead: “I Always Pull for the Underdog”

by , May 3rd, 2016

Food Network Star, Season 12The countdown. Is. On. There are just days left until the premiere of Comeback Kitchen (on Sunday at 8|7c), when seven Food Network Star alumni return to the starting line for the redo of a lifetime. Recently Star Talk caught up with Tyler Florence, ...

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5 Desserts for Cinco de Mayo

by in Holidays, Recipes, May 2nd, 2016

Margarita PieWhether you’re truly celebrating Mexico’s triumph over the French in 1861’s Battle of Puebla or merely looking for a reason to eat your weight in churros, Cinco de Mayo is a great time of year to revisit dessert recipes that celebrate the flavors and ingredients of Mexican cuisine. From classics like rice pudding and tres leches cake to new interpretations like Mexican chocolate brownies and margarita pie, we’ve rounded up our favorite Mexican-inspired sweets.

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12 Less-Spicy, Still-Tasty Ways to Celebrate Cinco de Mayo with Kids

by in Family, Holidays, Recipes, May 2nd, 2016

12 Less-Spicy, Still-Tasty Ways to Celebrate Cinco De Mayo with KidsIt’s never a problem convincing my kids to celebrate. They’re even pretty game for trying new foods. But the non-negotiable part about feeding most small fry is heat: They just don’t like anything spicy. You see where I’m going with this, right? It’s time for a made-over Cinco de Mayo party, one with kids in mind. This collection of delicious recipes is perfect for introducing a flavor blast of fun, without turning your first grader off salsa for life. Check out my tips below for kid-friendly party starters, new twists on taco night and even make-ahead meals you’ll thank yourself for later.

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Kale-Potato Enchiladas Verdes — Meatless Monday

by in Recipes, May 2nd, 2016

Kale-Potato Enchiladas VerdesSay goodbye to everything you know about enchiladas, because Marcela Valladolid’s recipe for Kale-Potato Enchiladas Verdes is here to change the game for good. In place of the usual ground beef filling, she opts for a duo of veggies, and instead of blanketing the tortillas in a simple tomato sauce, she goes green with a tomatillo-cilantro sauce.

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Recipes You Can Count On: Bobby’s and Giada’s Best Plates

by , May 2nd, 2016

Recipes You Can Count On: Bobby's and Giada's Best PlatesWhen Food Network Star premieres on Sunday, May 22 at 9|8c, this year's cast of hopefuls will quickly learn that when it comes to succeeding at Stardom, there's no such thing as "good enough." Both on the camera and on the plate, they'll be expected ...

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“Dreams Are Coming True on Cutthroat Kitchen” — Alton’s After-Show

by in Shows, May 1st, 2016

It was only a few weeks ago that guest judge Richard Blais proclaimed himself “the best that ever played this game.” And though Cutthroat Kitchen has indeed seen its share of impressive winners (and losers), we’re inclined to agree that Richard’s enthusiasm for eviliciousness knows no bounds — literally. In honor of the day’s pesto test, he was challenged to swing hits over a makeshift “Green Monster” in order to earn the required ingredients for pesto on the After-Show. He managed to score not one but multiple up-and-over home runs to collect everything he’d need to make the dish, like fresh herbs, fruity olive oil and plenty of Parmesan cheese. “This is so much fun. I love this show!” he said, donning a team CTK baseball cap.

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