by Samantha Lande in Restaurants, March 5th, 2016
by Maria Russo in Recipes, March 5th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
The middle of winter may not produce the same bounty of produce as peak summer, but chefs have found great ways to use root vegetables. From simply roasted to vegetable-based cocktails, here are some of their favorite ways to get to the root of the season.
Chef Robert Berry of the soon-to-open Pancito & Lefty in Charleston, S.C., uses root vegetables – beets and carrots – in his cocktails. “This drink was inspired by our trip to Mexico CIty over the summer,” he explains. “Mexico City was vibrant with fresh fruit and vegetable juices. The streets were covered with stands selling refreshing, cooling nonalcoholic vegetable concoctions, so we mixed in a bit of our favorite mezcal and it was a match made in heaven!” If mezcal is too strong, check out this beet Negroni and other healthy cocktails. Read more
by Amy Reiter in News, March 4th, 2016
Just the idea of a sauce being “special” implies ambiguity and an air of secrecy. After all, when you glance at this item on the menu of your favorite burger joint, there’s no telling what’s in it and what you’d need to make it at home. That is, until now. This morning’s all-new episode of The Kitchen exposed the mystery behind this seemingly elusive condiment and revealed more chef tricks for creating favorite restaurant-inspired dishes in your own kitchen. Read on below for the ins and outs of special sauce, and get the recipe to try it yourself.
by Samantha Seneviratne in Recipes, March 4th, 2016
Changing your name to “Bacon Double Cheeseburger” might not sound kosher to everyone, but to a U.K. man formerly known as Sam Smith, who legally adopted the moniker in tribute to his favorite food, it apparently sounded like an absolutely delicious idea.
Smith, er … Cheeseburger, who is 33, lives in the London area and works, perhaps appropriately, as a “gas consultant,” applied for an official name change after — you probably won’t be shocked to learn — a night of drinking with his buddies.
by Mallory Viscardi in Books, March 4th, 2016
It may sound funny, but yeasted dough takes my breath away. It always has. When I see it I want to touch it. I want smell it. About 30 years ago, I was watching a bakery segment on Sesame Street when a glimpse of hundreds of puffy round loaves rising on speed racks touched my heart. Even though I was just a kid, I can remember the moment clearly, along with the feelings of amazement and intrigue that washed over me. At that instant, I heard my calling. I saw that dough and I knew that we were meant to be together.
by Ricky Smith in Shows, March 4th, 2016
We’re close to turning the corner from winter to spring, and there’s no better kitchen tool to get you through the last dregs of the cold days and long nights than a Dutch oven. We fell in love with Hillary Davis’ book Le French Oven to keep our kitchens cozy and our winter plates full of stick-to-your-bones dishes.
Davis takes the Dutch oven (or “the French oven,” as she calls it) and helps it reach its full potential as a kitchen workhorse. The book features savory and hearty soup and stew recipes, of course, but also dishes you might not associate with a Dutch oven, including the droolworthy Easy Pizza for Two pictured above. “When we think of Dutch/French ovens, we think of stews or soups. But they are superb at baking. I make bread and pizza in mine on a regular basis,” Davis told us. Read on below to get the recipe for this pizza.
Hear from Davis below as she shares her do’s and don’ts for cooking with a Dutch oven, and find out what she enjoys cooking most in her own Dutch ovens.
by Amy Reiter in Drinks, News, March 3rd, 2016
This weekend, it’s all about getting restaurant-quality eats in your own kitchen so you can get excited about what you’re eating. First up on Saturday morning, Bobby Flay is sharing an on-the-go brunch menu to help you eat heartier in the morning without needing extra time. Don’t miss his easy omelet burrito and cheddar-bacon waffle sandwiches on a new episode of Brunch @ Bobby’s. After that, The Kitchen co-hosts are spilling restaurant secrets that will make your food taste better, plus recipes for stuffed-crust pizza and crispy fish tacos.
by Allison Milam in Recipes, March 3rd, 2016
We may already be aware that millennials like to drink wine (big-name beers, not so much), but we may not have grasped just how much vino the young’uns are guzzling.
Now we know: a whole lot.
In 2015 alone, American millennials (in this case defined as those 21 to 38 years old) glugged through — or, more charitably, delicately sipped — 159.6 million cases of wine, according to new statistics on wine consumption unveiled by the Wine Market Council and cited by Wine Spectator. Figuring there are about 79 million millennials (estimates vary a bit), that’s more than two cases of wine per person. It’s also more wine consumption than any other generation. (Sorry, baby boomers and Gen Xers.) In fact, nearly half — 42 percent — of all wine consumed in the nation in 2015 was drunk by millennials.
by Bev Weidner in Family, Recipes, March 3rd, 2016
Peanut butter is one of those close-to-our-hearts condiments that oftentimes isn’t even used as one: We’ll take it straight up by the spoonful to get that creamy, nutty and somewhat salty goodness in whatever way we can. Before you slather peanut butter onto another slice of bread for a PB&J sandwich, reinvent the PB wheel with our fleet of foods that seriously belong with peanut butter.
by Leah Brickley in Recipes, Shows, March 2nd, 2016
Once a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.
Oh, heeeeey. We’re making kebabs — for everyone! Even the little ones are included.
Kebabs don’t have to be insanely fancy. They’re kind of the perfect food for any and all generations. What’s not to dig about bite-size pieces of grilled meat and veggie bliss, right?
Today I’ve basically prepared one meal, but I’ve tweaked it that way for them first, then this way for you. But I’m not about say “winner, winner chicken dinner” because I like having human friends.
Contestants were expected to serve up a sweet-and-savory breakfast in Round 1 of this week’s Guy’s Grocery Games, and there were some interesting combinations. (Banana split for breakfast, anyone?) But what truly caught our eye was a plantain hash that instantly reminded us of a very real and traditional sweet-and-savory South American dish called Plátanos Asados con Bocadillo y Queso — which is baked plantains stuffed with cheese and guava paste, and it’s delicious.