by Elizabeth Brownfield in Recipes, October 9th, 2016
by Amy Reiter in News, October 8th, 2016
It’s officially sweater-and-boot weather — and that means coat, scarf and glove season is mere weeks away. Every year at this time, we start craving the culinary equivalent of those cozy clothes: hearty dishes that fill us up and warm us from the inside out on even the coldest of days. These recipes are guaranteed to sate those cold-weather cravings, and they’re almost as much fun to make on a cool fall night as they are to tuck into when the cooking is done.
“Put this dish in front of anyone and they’ll automatically think of fall,” says Anne Burrell of her Orecchiette with Pancetta, Pumpkin and Broccoli Rabe (pictured above). And since it’s packed with autumnal ingredients like fresh diced pumpkin, broccoli rabe and toasted pumpkin seeds, we understand why.
by Maria Russo in Shows, October 8th, 2016
It may feel like life just gets more expensive all the time, but guess what? The amount of money you’re shelling out for groceries these days may actually be going down. Yes, down.
by Erin Cassin in Restaurants, October 8th, 2016
Ever the enthusiastic cook and co-host, Jeff Mauro isn’t shy about showing his excitement on The Kitchen, no matter if he’s prepping a recipe on set, learning the latest craft project or welcoming a new guest to the party. And when it comes to football season, he’s every bit as game for the occasion as he is any other, as he proved during today’s all-new Tailgating 2.0 episode.
Take a peek at the photo above. With his head thrown back and a fist raised in the air, Jeff exuded football fervor as he shouted, “Touchdown!” He had just tasted Katie Lee’s warming Slow-Cooker Buffalo Chicken Chili and was quick to get fans just as hyped as he was for everything else set to go down this week.
by Joel Raneri in Shows, October 7th, 2016
Few cities are as synonymous with their sandwiches as Philadelphia. After all, one of its most-famous dishes features a shoutout to the city right in its name: the Philly cheesesteak.
The first version of the sandwich was invented by enterprising hot-dog vendor Pat Olivieri in 1930. He heaped grilled meat and onions onto an Italian roll, creating a Philadelphia classic that’s still sold at Pat’s King of Steaks, the shop that he opened on Passyunk Avenue decades ago. The sandwich has evolved through the years, with the addition of provolone cheese and later Cheez Whiz earning it the cheesesteak moniker — and cementing its status as a Philadelphia icon.
by Sara Levine in In Season, Recipes, October 7th, 2016
Nothing says the holidays like cakes, pies, cookies and sweets, and this season, Food Network’s Holiday Baking Championship will be churning out plenty of festive treats. The show returns on Sunday, Nov. 6 at 9|8c with nine bakers hoping to whisk, fold and frost their way to victory. The contestants will bake their way through culinary challenges as host Bobby Deen throws surprising twists at them along the way. Judges Duff Goldman, Nancy Fuller and Lorraine Pascale will decide which baker serves up the most delicious and spirited desserts and deserved to win the title of Holiday Baking Champion and the grand prize of $50,000!
by Amy Reiter in News, October 7th, 2016
Canned pumpkin puree is a workhorse of the Thanksgiving feast, but we like to stock up on it as soon as it really feels like fall (read: right now). Check out some non-pumpkin-pie applications for this extremely versatile shortcut ingredient that makes any meal, snack or dessert scream autumn.
Pumpkin Spice Oatmeal
Loaded with fiber from the oats and canned pumpkin, this spiced oatmeal makes a comforting breakfast. Make a large batch and thin it out with a little milk or water for a speedy morning meal. Read more
by Joel Raneri in Shows, October 7th, 2016
Does the fridge in your office kitchen seem more crammed with brown bags than ever? Is there a long line to use the microwave? Are more and more of your colleagues hunched over their desks, scarfing down home-packed sandwiches and leftovers from last night’s dinner, instead of breezing out the door to an eatery to grab a bite? Doesn’t anyone go out to lunch anymore?
by From Our Sponsor in View All Posts, October 6th, 2016
Temperatures are starting to dip, fall sports are underway and this weekend your favorite Food Network chefs are sharing their favorite recipes for the ultimate tailgate. On Saturday morning, Trisha Yearwood is throwing out the first pitch at a baseball game, but before that, her sister, Beth, and her nephew, Bret, are helping her make Baked Chicken Tenders and a Hard Cider Cocktail at the tailgate. Then, on The Kitchen, Katie Lee is sharing her recipe for slow-cooker Buffalo Chicken Chili, and Sunny Anderson is making her Cheese and Charcuterie Football. After that, Eddie Jackson is joining Valerie Bertinelli in the kitchen to make Slow-Cooker Sloppy Joe Sliders and Sweet-Tea-and-Lemonade Lager for her football-themed party.
On Sunday morning, Guy Fieri is bringing spicy and fresh flavors to his tailgate fare with his roasted turkey and cranberry-onion jam sandwich and a recipe for homemade BBQ Potato Chips. Then, after video chatting about football with his daughter, Sophie, Bobby Flay is making a tailgate-worthy brunch featuring Apple Crisp French Toast Casserole and an easy frittata sandwich.
Sunday night on Guy’s Grocery Games, grandparents are taking over Flavortown and in one of the rounds, they must make their grandkids’ favorite dish using 10 ingredients or less! Then, the five remaining teams on Halloween Wars are channeling haunted roadside motels to create their Halloween displays, and on Worst Bakers in America, the bakers have some new critics to impress: little trick-or-treaters!
by T.K. Brady in Recipes, October 6th, 2016
From Dark Horse Wine — Bet on the Dark Horse
The stage was set for a Halloween battle unlike any other on Beat Bobby Flay tonight, as two pastry chefs were eager to show off their tricks and treats for the chance to take on Bobby Flay. Katherine Clapner earned the Round 1 victory against fellow Texan Joe Baker and advanced to Round 2, where she quickly established herself as the dark horse in the face-off against Bobby.
Some tailgaters go all out with a portable grill, but all you really need is something to munch on while you’re waiting for the big game. Snack mixes are simple to make and easy to pack for the long trek to the stadium or a Saturday spent at the soccer field. Kids and adults will love the crunch and can choose from sweet and savory options. Try one of these on your next game day. Read more