by Maria Russo in Recipes, March 13th, 2015
by Rosanna Talarico in Shows, March 13th, 2015
We’ve nearly made it to spring, and after the treacherous winter seen from coast to coast this year, it’s about time to celebrate with a piece — or two? — of cake. While springtime cakes surely are indulgent, they’re not heavy like the meaty chilis and casseroles of winter, and each is packed with refreshing colors and flavors. Go ahead, treat yourself to a weekend of dessert decadence with these best-ever takes on cake from Ina Garten, The Pioneer Woman and more of your favorite Food Network chefs.
Strawberry Poke Cake — True to its name, this buttermilk-laced cake (pictured above) boasts plenty of poked holes in the top so the ruby-red strawberry gelatin can gently seep into it. After chilling the cake in the refrigerator, “let it sit out to warm up a bit while you whip the cream for the topping,” explain the chefs in our Food Network Kitchen.
by Sara Levine in Events, Restaurants, March 12th, 2015
Kick off the weekend with a St. Patrick’s Day celebration this Saturday morning on The Kitchen. Join the hosts as they make a corned beef and cabbage dish with a twist and shake up a must-make St. Paddy’s Day cocktail. On Sunday, learn ways to incorporate preserved fruits and veggies into your cooking on Farmhouse Rules. Nancy Fuller is cooking up a ham steak with apple mustard chutney, shredded beet and carrot salad, a scalloped vegetable casserole, honey ginger lemonade and butterscotch pudding with chocolate ganache for dessert.
Tune in Sunday evening for the competition and thrills beginning with an episode of Guy’s Grocery Games at 8|7c. Watch as four exceptional James Beard-nominated chefs compete for $20,000 in the Triple G Shopping Spree. Then, on All-Star Academy, you don’t want to miss the battle of the mentors as they cook to win for an advantage in the competition. Finally, Alton Brown has sabotages that put three chefs’ skills to the test on Cutthroat Kitchen.
by Emily Lee in Holidays, Recipes, March 12th, 2015
This year’s South by Southwest festival is more food-centric than ever. The SouthBites lineup is back for its second year, now encompassing dozens of programs on the growing intersection of food and tech. There’s a pop-up food trailer park of the same name where you can refuel with kimchi fries and fish tacos between panels. But Austin is always good to food lovers, no matter when you visit. The Texas town is home to epic barbecue, world-class Tex-Mex (breakfast tacos galore!) and pioneering chefs. If you’re heading to SXSW, here are some must-try spots. And if you’re not lucky enough to attend this year, consider these just a few tasty reasons to book a trip. Read more
by Allison Milam in Recipes, March 12th, 2015
This St. Patrick’s Day, honor the Emerald Isle by indulging in any one of these minty-green milkshakes. They’re refreshing and festive, and best of all, your blender will bear the brunt of the prep work. There’s never been a sweeter way to show off your Irish pride.
St. Patrick’s Day Mint Shakes (pictured at top)
A milkshake is only as good as its ingredients, which is why it’s worth splurging on high-quality ice cream for this indulgent treat. Combining peppermint extract with the vanilla ice cream gives the drink an extra-refreshing minty flavor that you wouldn’t get from using regular mint chip ice cream.
by Joseph Erdos in Shows, March 12th, 2015
Mashed, baked, fried and roasted potatoes get a whole lot of love, but, in our eyes, the unsung hero of the spud side genre is a bubbling casserole dish of decadent scalloped potatoes, hot and fresh out of the oven. Load up on the cheesiest and creamiest scalloped potato recipes, from classic to unconventional.
Look, it doesn’t take rocket science to get why Tyler Florence’s top-rated Scalloped Potato Gratin (pictured above) hits the ground running with over 500 reviews. It’s all about his technique, as the thin-sliced potatoes go from raw to soft and delicious when baked in a casserole dish with thyme- and nutmeg-infused heavy cream. In the end, the inside of the dish is tender while the top gets that perfectly crispy effect that’ll have you reaching for seconds.
by Lauren Miyashiro in Holidays, March 11th, 2015
On Guy’s Grocery Games, “Five Ingredients or Less” is inarguably the most well-known, difficult and popular game. And why is that? Because “everybody plays the game at home and goes, ‘Here’s my five,'” says the show’s host, Guy Fieri. It’s hard to resist even if it’s just left up to the imagination. “It’s awesome to see what the chefs come up with here [on the show],” continues Guy, especially when there are those who make it even more challenging for themselves by creating a dish with just four ingredients! That’s what makes the game so fun — it can go any which way.
We asked Guy to play along and come up with his favorite five-ingredient dish, but he doesn’t stop at just one combination. He says, “It depends on what day it is, what time it is, what you just had for lunch, what you’re going to have for dinner, what you are emotionally, how you’re feeling physically, what temperature is it outside.” But Guy’s first combination surprised us.
by Joseph Erdos in Shows, March 11th, 2015
Don’t limit beer to drinking — especially on St. Patrick’s Day. A splash here and there adds complex flavor to stews and braises, and it tastes especially delicious in cheesy foods. You may have heard about adding vodka or vinegar to your pie dough, but what about beer? Just a touch helps yield flaky results in Food Network Magazine’s recipe for beef pot pies with cheddar crust (pictured above). Beer is also a valuable ingredient in desserts. Stout and chocolate are a popular pairing: The dark brew’s rich coffee notes taste heavenly with cocoa-heavy treats. And darker ales tend to have a toasted caramel taste.
Not a beer drinker? No problem. Cooking with beer doesn’t mean your meal will taste like a hoppy pint. Think of beer as a flavor enhancer. It adds a “wow” factor that most people won’t be able to identify — they’ll just be begging you for the recipe. So crack open a bottle and get cooking! These recipes are perfect for St. Patrick’s Day, or for any night when the craving for comfort food strikes.
by Joseph Erdos in Shows, March 11th, 2015
What Food Network’s new show All-Star Academy, Sundays 9|8c, does is transform eager home cooks into competitive machines. But all of these cooks had to start somewhere — in their home kitchens, where they honed their culinary skills on their friends and family before they were ready for the competition show. Seeing these competitors made us wonder: What makes a good home cook? What makes him or her ripe for competition? So we went straight to the mentors to find out.
Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon reveal the traits a great home cook must have to put out impressive dishes. And these are skills that can easily translate to the competitive arena once learned and perfected through practice. The 10 individuals who came into the competition were ready to take on the challenge of All-Star Academy. Are you ready?
by Amy Reiter in News, March 11th, 2015
With the largest prize ever in Chopped history on the line, 16 culinary stars enter the hallowed kitchen for a fourth season of Chopped All-Stars, premiering Tuesday, April 28 at 10|9c. In each episode of the five-part series, four chefs go head to head in competition. Each one hopes to cook his or her way through to the end without getting chopped. The four winners then advance to the finale, where big bucks are at stake. One will walk away the All-Stars champion with $75,000 for his or her charity.
The caliber of chefs this season includes those who are very familiar to competition, having appeared in previous Chopped and Iron Chef America battles. Many are stepping into the Chopped kitchen for the first time. Find out who’ll be competing.
As winter lingers — and lingers — way past the moment when many of us are ready for spring, you may find yourself turning to your favorite comfort foods for consolation. But you may not have tried turning to them all at once.
That’s where The Meatloaf Bakery, a Chicago purveyor of savory cupcake-shaped meatloaves, comes in. Among its many curious meatloaf offerings (a spicy-chicken-wing-inspired meatloaf and a salmon-based loaf topped with wasabi mashed potatoes and lemon-dill yogurt sauce, just to name two), you’ll find a genius pasta-meatloaf mash-up appropriately called the Loaf-a-Roma. The base combines beef and Italian sausage meatloaf with melted mozzarella cheese, sun-dried tomatoes, basil and a touch of red wine, and it’s topped with a tangle of angel hair pasta and marinara sauce.