by Maria Russo in Recipes, July 19th, 2014
by Sara Reistad-Long, July 19th, 2014
While you may reach for soy sauce only when making — or opening up the delivery containers of — Asian-inspired dishes, this deliciously salty condiment can also be a shining ingredient in other kinds of plates, as The Kitchen co-hosts explained on this morning’s all-new episode. Read on below to get the cast’s top recipes for soy sauce-based greens, salad, pulled pork and more.
The sweetness of the orange soda is balanced by the savory soy sauce and the subtle heat of crushed red pepper in Jeff Mauro’s Soy-Da Glazed Pulled Pork (pictured above). He waits until the bone-in pork shoulder has been roasting for a few hours before adding the glaze (so the sugars don’t burn in the oven).
by Melissa d'Arabian in Food Network Chef, Recipes, July 19th, 2014
In this week’s news: The organic set has a told-you-so moment; the calories-in-calories-out theory loses cachet; and the veggie burger seizes the gourmet spotlight.
Whole-Paycheck Prices? (Maybe) Just Worth It.
Here’s a reason to feel ...
by Amy Reiter in News, July 18th, 2014
Who doesn’t love coming home to the aromas of a slow cooker filled with bubbling chili, steaming chicken and dumplings, or hearty beef stew on a cold day? The slow cooker is a staple for the busy person’s winter menu rotation. But come Memorial Day, many of us tuck the slow cooker away in the garage on top of a carton of wool mittens and mothballs, not to be seen before the first chill of Halloween.
I want to change that, one household at a time. I’d like to make the case for slow-cooking in summer. In fact, I think it is the most-underused companion to your summer outdoor barbecue.
by Virginia Willis in Recipes, July 18th, 2014
Do you remember the good old days — back before supermarkets and shopping centers swept into the suburbs and milk was routinely pasteurized, homogenized and contained in plastic — when the milkman, dressed in his crisp white uniform, used to come in his truck or horse-drawn wagon, glass bottles clanking, and a set fresh daily supply of dairy on your doorstep?
Yeah, me neither. But even those who are too young to have had personal experience with the family milkman may feel nostalgic about the simplicity and the directness of the farm-to-table connection his cap-and-bow-tie-wearing image evokes. That collective sentimentality, as well as an interest in buying local, a commitment to quality and the lure of time-saving convenience, is the driving force behind a new (old) trend: the return of the milkman.
by Mallory Viscardi in Books, July 18th, 2014
I am an okra missionary. I love okra. Okra lovers passionately love okra in all manners of being. Boiled, fried, steamed, grilled, broiled, pickled, raw, whole, sliced, julienned — you name it, okra lovers love okra. Those who hate it think it’s slimy, gooey and gummy. In my opinion, they haven’t met the right okra.
Okra is perhaps most famous as a common ingredient in the classic Louisiana dish, gumbo. (Okra helps thicken Creole gumbo; the other choice for thickening gumbo is file, or sassafras powder.) It has a long history in Louisiana, as it was popular with the French colonists and thrives in the moist heat.
by Dana Angelo White, July 18th, 2014
Rawia Bishara’s new cookbook, Olives, Lemons & Za’atar, keeps the family in mind. Like so many home cooks I know, it’s clear through Bishara’s stories and recipes that her food comes from a place of love for feeding family.
Though the finished dishes are foreign and exotic, they ring with notes of familiarity. She builds flavors using ingredients you already know and love (and probably already have in your pantry) as the foundation, then dresses them with a Middle Eastern finish you can’t resist.
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by Nikhita Mahtani in Shows, July 18th, 2014
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller...
by Maria Russo, July 18th, 2014
This weekend on Food Network, there are celebrations aplenty as your favorite stars share their tried-and-tested party recipes.
On Saturday, join Ree Drummond as she plans a huge engagement party for a friend featuring mouthwatering recipes on The Pioneer Woman. Next, the hosts of The Kitchen are creating fresh recipes with in-season summer produce. Later that night, check out a new episode of Iron Chef America in which Iron Chefs Bobby Flay and Masaharu Morimoto are paired with actor Anthony Anderson and food writer Simon Majumdar for the ultimate bar food battle.
On Sunday, Ina Garten returns with an all-new cocktail-themed episode of Barefoot Contessa, and Bobby is going global with a fresh new take on tacos on Barbecue Addiction: Bobby’s Basics. Next, get ready for battles galore as the competition heats up on new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Amy Reiter in News, July 17th, 2014
Last week Food Network Star finalists embraced one of the most-faced aspects of Las Vegas — an over-the-top party scene — as they hosted a poolside bash for hotel visitors, and this Sunday they’ll indulge in the city’s opulent food of...
To refrigerate or not to refrigerate — that is the question about eggs that several media outlets have been scrambling to answer in recent days.
The recent ovo-interest appears to have been whisked up by a Business Insider article in which writer Dina Spector wondered why we refrigerate eggs here in the United States while people in Europe and the U.K. are weirdly chill about chilling eggs, generally leaving them on the counter with the non-perishable foods. “Why doesn’t anyone in the U.K. freak out over eggs sitting in room temperatures for days on end?” she demanded to know.
It turns out that the different approaches to refrigeration here and abroad stem from differences in the way eggs are treated to prevent salmonella poisoning during farming and processing.