Technically, Soylent isn’t really a food at all. It’s a drink mix designed to replace actual food in order to make your diet easier, cheaper and more convenient. Soylent was created by a 25-year-old software engineer named Rob Rhinehart,...
Having kids means having snacks on hand. Try these can’t-miss recipes for homemade versions of supermarket favorites like granola bars, graham crackers, cereal bars and cheddar cheese crackers. They’re fresher, tastier and easier to make than you think.
Homemade Granola Bars: Ina Garten packs her bars with almonds, dates, dried cranberries and even a pinch of wheat germ in this recipe.
DIY Strawberry Cereal Bars: Give that box of popular cereal bars a run for its money with this simple recipe full of whole oats and a secret ingredient no kid can resist: a thick layer of organic strawberry fruit spread.
“That’s messed up,” said judge Jet Tila on this week’s Alton’s After-Show. “I don’t know how long that’s been sitting here!” Still, he admitted that he had no idea that the cheese had been adulterated in any way, stating, “It came together, it was cheesy, and I didn’t get any of the weird savory bits.” Chef Eric smartly harvested the cream cheese of the Danish and bagels, and, as Alton said, “He definitely earned every bit of it.”
Ree Drummond takes standard chocolate chip brownies to a whole new level with the addition of caramels and pecans in her Knock-You-Naked Brownies recipe, turning them into a gooey summer treat. They’re sprinkled with a light layer of powdered sugar, so it’s no wonder these brownies are this week’s Most Popular Pin of the Week.
For more recipes inspired by your favorite shows, check out Food Network’s Let’s Watch board on Pinterest.
Get the recipe: Knock-You-Naked Brownies
Feasting on fresh fruit is always a summertime ritual, but try roasting some of that just-plucked bounty or throwing it onto the grill until it’s nice and charred. Intense heat adds rich new layers of flavor, deepening and caramelizing sugars....
Thanks to a winning combination of one of the best production crews in the business and the #Evilicious leanings of its host, Alton Brown, Cutthroat Kitchen has not only become a huge hit, but it has also provided me, as a judge, with one of the most-fun jobs I’ve had since I moved over to this side of the pond.
Dozens of people ask me what it takes to succeed on the toughest culinary show on television. So, just in case you’re ever called upon to stand face-to-face with Mr. Brown, here are my top 10 tips on how to win in Cutthroat Kitchen.
1. Shop Smart: As I found in my one appearance behind the stoves to date, you don’t need Alton Brown to ruin your day in Cutthroat Kitchen; you can just as easily do it yourself. A bad showing in the pantry can easily lead to an early exit. Be sure not only to make a mental list of basics for the dish you are asked to prepare, but also grab some staples like eggs and flour, ingredients that can get you out of a bind if the bidding goes against you.
Butter is ready for its close-up — and gets it on this week’s cover of Time magazine, where a solitary, sensuously lit shaved curl of golden deliciousness poses alluringly against a black background.
“Eat Butter,” the attending coverline directs in a bold yellow font, adding, in smaller, whiter type, “Scientists labeled fat the enemy. Why they were wrong.”
Inside, senior writer Bryan Walsh declares the “war on fat” — “for decades … the most vilified nutrient in the American diet” — to be over. Even as we sought to reduce our intake of saturated fats in the name of good health, in the 70s and 80s, Bryan notes, the rates of obesity and diabetes in the United States skyrocketed. That, he contends, is because we were replacing those fats in our diets not with healthier foods, like fruits and veggies, but rather with carbs, sugar and processed foods, which turn out to be far fiercer public health foes.