So much has been written about the complexity of wine tasting — the science and subjectivity behind the sip — that you might think there was nothing new to learn about the subject. Think again. In an interview with NPR about his recent book, “Neuroenology: How the Brain Creates the Taste of Wine,” Yale neuroscientist Gordon Shepherd has lots of surprising things to say about how we taste wine.
It’s nearly impossible to disappoint with scalloped potatoes considering the dish, like all gratins, is built on a foundation of cheese, cheese and more cheese. Most importantly, it makes an excellent companion to hearty mains, like roast chicken, lamb, pork tenderloin and ham. But despite its versatility and first-rate sidekick potential, scalloped potatoes — in all of their creamy extravagance — appear on our tables just a handful of times throughout the year: On Thanksgiving, sometimes on Christmas, and maybe again on Easter. Luckily for us, Easter is coming right up, so treat yourself and your guests to this classic potato side by choosing from one of our many holiday-worthy recipes.
The chefs in Food Network Kitchen make this decadent side dish by layering thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. For that mouthwatering golden-brown crust, top the dish with Parmesan cheese and bake until bubbly.
Traditional wedding cakes can be things of true, tiered beauty, but some couples prefer to kick it a bit more whimsical when it comes to dessert on their big day. That’s where sweet trends like pie tables, cupcake towers and doughnut walls come in.
But even those alterna-treats look downright conventional next to the saucy wedding cake a Miami couple — high school sweethearts Jessica and Tony Sanchez — served the guests who had gathered to celebrate their nuptials. Their choice? A pizza cake.
The quest for gauntlet glory begins this Sunday night, when seven of America’s most-esteemed chefs will face off for the ultimate culinary title on Iron Chef Gauntlet (premiering at 9|8c). There’s no telling what challenges host and Chairman Alton Brown will have in store for these fearless hopefuls, but one thing is certain: To outlast each other and to prepare to run the gauntlet against not one but three Iron Chefs in the finale, these challengers must come prepared with both kitchen savvy and the fiercest of ambitions.
Ahead of this all-important premiere episode, we caught up with Iron Chef Geoffrey Zakarian and Donatella Arpaia, who together will be judging the Secret Ingredient Showdown in Round 2. Read on below for what it’s like for them to return to the world of Iron Chef and what missteps they simply won’t forgive on a challenger’s plate.
Geoffrey, how does it feel to be on this side of the battle, judging instead of competing in an Iron Chef battle?
GZ: Well, I judge a lot, so it’s very familiar. But this is a very high level of judging, and I relish it.
The beauty of Easter brunch is that it doesn’t have to be complicated. Simple salads, easy egg dishes and glazed ham can be delicious without too much effort in the kitchen, which gives you even more time to help kids hunt for eggs and plan everyone’s Easter baskets. Whether you’re scrambling to plan a whole Easter brunch menu or just need a few more things, these simple recipes will make your table holiday ready in no time. Read more
In this all-new Chopped tournament, 16 stars from the Web, sports, comedy and Hollywood have converged to prove their star power. In the third episode, comedic stars Julie White, Ron Funches, Illeana Douglas and Jonathan Sadowski have entered the kitchen for more than just fun. They’ve entertained us on TV, film and Broadway, but this time the judges will decide whether these funny people’s food can hold up without shtick. After cooking through three rounds of mystery baskets, one star rose to the top. Find out who earned the chance to return to compete in the finale on April 25.
Lamb may be a classic Easter dish, but if your family is like mine and doesn’t hold that dish in your repertoire, there are plenty of delicious choices that are every bit as festive. Read on below for my tried-and-true picks, like ham, pork roast, chicken and seafood.
Pasta Bolognese (pictured above)
The beauty of making this dish for company is that the sauce needs to simmer for a few hours before serving, which means that you can get the bulk of the meal finished before your guests arrive.
There are cups of coffee — and then there are cups of coffee with so much caffeine it really doesn’t seem advisable to drink them. Black Insomnia Coffee, which got its start last year in South Africa and has just become available in the United States, is likely the latter.
When piling your plate high at this weekend’s Easter buffet, it can be easy to bypass standard deviled eggs. I mean, we’ve had them all before, right? Perhaps not. We’ve rounded up our favorite updated takes on deviled eggs, and each of these recipes proves that you can make the classic dish a standout with just a few substitutions. Read on below for nine ways to rethink the traditional deviled eggs.
Bacon Deviled Eggs (pictured above)
After whipping up a classic filling — which can be made better for you with the substitution of yogurt rather than mayo — top with chives and salty crispy bacon pieces for extra crunch and flavor.
It’s that time of year when clutter starts to make you itchy. Suddenly, clearing out a pantry stuffed with cans and jars picked up over a year of grocery shopping feels urgent (just because can of tomatoes can last a year-and-a-half in your pantry doesn’t mean you want to look at it for that long). Here are seven recipes that make much-needed space on your shelves.
Shortcut Chicken Enchiladas (above)
Pick up a rotisserie chicken on the way home from work, grab some tortillas and cheese from your fridge, and pull a can of refried beans and a jar of salsa from your pantry to have dinner on the table in under an hour.