You watch their shows and cook their recipes. You may even fancy yourself a would-be friend of some of your favorite chefs. But have you ever wondered which among them is your kindred spirit in the kitchen and out? From Bobby Flay's signature use of ...
There’s no wrong way to make peanut butter pie, just different ways.
Make a chocolate cookie crust with crushed chocolate sandwich cookies (like Oreos) and melted butter. You can use a food processor to crush the cookies, but if you don’t have one, or have one but don’t feel like lugging it out of the pantry, put the cookies in a resealable plastic bag, let the air out before sealing, and crush the cookies using a rolling pin or a large can.
Those of you familiar with Food Network Star Season 8 winner Justin Warner know that the self-taught cook and popular Brooklyn restaurant owner has some seriously creative ideas when it comes to food. In the all-new Food Network Web series Foodie Call, Justin meets with culinary pros to chat about their hot-topic specialty foods, then wows each of them by coming up with entirely new ways to use the ingredient in a dish.
In the most-recent episode, Justin meets with Nicole Baum of Gotham Greens, an agriculture organization that designs, builds and operates commercial-scale greenhouse facilities in urban areas for fresh vegetable production. Nicole brings over some basil that has been grown down the street from Do or Dine, and Justin decides to give the classic caprese salad an even more summery twist. He turns that basil into a refreshing sorbet and serves it alongside tomatoes, mozzarella balls and a balsamic- and booze-infused basil seed “caviar.”
Nighttime food cravings? We have all been there — those moments when you’re burning the midnight oil trying to finish a project or watching a little late-night TV and all of a sudden can’t get the thought of a big bowl of ice cream or dish of salty snacks out of your mind, no matter what you do. It’s like a crazy itch that sneaks up on you, demanding to be scratched.
Turns out, there may be a biological underpinning for those after-hours food obsessions.
A study recently published in the journal Brain Imaging and Behavior used brain scans and pictures of both high-energy and low-energy foods to track how participants’ neural responses to the food images differed depending on the time of day, measuring them in the morning and at night. The study, conducted by researchers at Brigham Young University, examined both hunger and preoccupation with food.
As a chef, my biggest inspiration is my mom, so what better way to show her my appreciation than to cook for her on Mother’s Day? I’m on the road right now, Mom, but when I get back, I got a treat for you!
This week on Spring Baking Championship we asked all the bakers to bake for their moms. The first thing they had to make was something yummy using coffee and cream. I loved this challenge. I’m not a daily coffee drinker, but I love the flavor of coffee and I frequently try to use coffee desserts when writing menus. Here’s a fun fact: Coffee is to chocolate like salt is to beef. A little bit of coffee in a chocolate dessert will really make those chocolate flavors stand out without tasting like coffee. Try it next time you are baking a chocolate cake; you’ll be amazed. Now onto the competition.
If your first thought upon reading the title of this post had anything to do with chips or taco shells, you’re not alone. Yes, tortillas come in corn and flour varieties, and they can be fried into crisp, dip-ready chips. But the tortilla pictured above isn’t a wrap or a chip at all. This tortilla — a traditional Spanish dish — is a savory baked pie, of sorts, with a base of hearty potatoes.
Featured in Food Network Magazine, this easy-to-make dish is ideal for both brunch and lunch. It features thinly sliced potatoes, which are first sauteed with onions so they turn out tender. Before baking, the potatoes are combined with beaten eggs, which helps to bind the spuds as they cook and ensures they can be sliced into even wedges upon serving. Since the tortilla moves from the stove to the oven within minutes, be sure to start the process in an ovenproof skillet — using just a single pan will help to build the flavors. For a welcome burst of freshness, serve the golden-brown tortilla with a simple but bold lemon-laced salad of fragrant parsley and sweet piquillo peppers.
Just when you think you’ve seen it all on Cutthroat Kitchen, host Alton Brown unveils a next-level sabotage that just may take the cake in terms of creativity — and downright hilariousness. During tonight’s Heat 4 of the Evilicious tournament, the Round 2 dish was veal Milanese, and in true Milanese style, fashion was the name of the game. Two chefs strutted their stuff and struck more than a few poses as they walked from one catwalk to another, donning culinary getups complete with all of their allowed cooking tools. For Chef Tregaye, who, along with Chef Yaku, was saddled with this sabotage, the fashion show was less of a challenge and more of an enjoyable time for dress-up. “This might be the funnest sabotage ever,” she said. And it appears that Alton and Simon Majumdar, the guest of the day, would likely agree after the two of them attempted this very sabotage as well.
“No, you look like a deranged Terminator,” Simon jokingly told Alton after the host showed off his runway moves. To show Alton how it’s done, the judge took the floor, ending his impromptu catwalk with a fierce “sizzle.”
In a sense, cooking — whether or not you follow a recipe — is a form of making order out of chaos. But no one makes order out of a random assembly of ingredients like Seattle-based freelance photographer Brittany Wright.
Wright’s Instagram page, which features beautifully satisfying images of fruits, vegetables, spices, baked goods and other kitchen staples arranged by color into “food gradients,” has been getting a lot of attention lately. As of late this week, it had 83,700 followers. People are clearly responding to Wright’s rainbow-like photos, as well as her meticulous, orderly approach.