by Rosanna Talarico in Shows, January 30th, 2015
by Joseph Erdos in Shows, January 29th, 2015
Start your weekend off right with Food Network. On Saturday morning, watch Ree Drummond prepare a beautiful brunch for the ladies of her family. Then, stay in with The Kitchen for a snow day to get warm winter recipes and ideas on how to spice up your hot cocoa.
On Sunday, don’t miss Guys Fieri’s big steakhouse dinner, featuring a grilled oyster recipe topped with a Spinach Bacon Fondue. Then, the pressure is on for Daphne Brogdon as she cooks up a special birthday dinner for her husband, award-winning Chef Mark Peel. Also, on Sunday evening, tune in for two hours of competition starting off with Worst Cooks in America at 10|9c and Cutthroat Kitchen at 11|10c.
by Marisa McClellan in Recipes, January 29th, 2015
In Sunday’s upcoming episode of Worst Cooks in America at 10|9c, mentors Tyler Florence and Anne Burrell are testing the recruits on multitasking and time management, two skills that any good chef should have. And to get the recruits in the practice, they’ll be cooking a multicomponent breakfast. But of course on this show that’s easier said than done.
When it comes to making breakfast classics, these recruits have no clue where to begin, especially when it comes to poaching eggs or making pancakes from scratch. Even after the team demonstrations, some of the recruits are left fumbling, but some surprisingly do excel at creating a breakfast that at least looks good, like Sarah’s omelet above.
Get a preview of the episode in GIFs
by Allison Milam in Recipes, January 29th, 2015
This time of the year, when the days are short and bone-chillingly cold, I turn to citrus to help brighten my mood. I bring home clementines by the bagful, order boxes of sweet-tart Meyer lemons direct from California and peel myself at least one red grapefruit every afternoon as a snack.
Most of the time, my citrus consumption feels spare and virtuous, but occasionally I put a few lemons and limes to work in a less austere manner. I have a small, dense lemon loaf recipe that I adore. Lemon curd happens at least once a season in my kitchen. And this year, I’m having a hard time keeping myself away from Ree Drummond’s Lemon-Lime Pound Cake.
by Maria Russo in Shows, January 29th, 2015
When you crowd around the television during Sunday’s big game, score a touchdown with hearty chili bowls that are bound to win over hungry party guests. Dig into each simmering blend by the bowl, or use them to elevate your next plate of nachos or to bulk up a burrito. The best part? After the big game, leftover chili is even better than the first batch, and it’s ultra-freezable, so you can relive the big game down the road.
Set out a serve-yourself chili bar at your viewing party, starring Pat’s Famous Beef and Pork Chili (pictured above). Starting with a foundation of smoky bacon and aromatic spices, this two-meat, two-bean chili deserves a spritz of lime, sliced scallions, a dollop of sour cream and a heap of cheddar.
by Maria Russo in Shows, January 28th, 2015
Each week during the run of Best. Ever., FN Dish has been asking fans to share where they enjoy their ultimate eats, and in true superfan fashion, you have delivered in droves with details on the top pizza, barbecue, breakfast and now burgers. But for the first time this week, a noticeable number of fans went beyond just telling us about their best-ever burgers — they showed them to us as well. On Food Network’s Facebook page, multiple readers left comments and posted their personal pictures showcasing meaty monstrosities and over-the-top side dishes, plus notes on where to find these burgers.
If fans’ photos are any indication, you all think beyond the basics when it comes to the hamburger. Take a peek at readers’ photo submissions below to see the piled-high and fully loaded burgers, then read the rest of fans’ burger selects on Food Network’s Facebook page.
by Guest Blogger in Drinks, Entertaining, January 28th, 2015
“I have no idea what ‘Mystic Treats’ means,” Robert Irvine told husband-and-wife owners Michael and Erika Lowe of the name of their Ashland, Ore., eatery. Though the couple has a shared background in the IT field, the two opened Mystic Treats three years ago and recently relocated it to a space with history as both Mexican and Korean eateries, which only furthered Mystic Treats’ oddball identity. After hearing feedback from the community, Robert managed to find his vision for the updated interior, and he tasked his Restaurant: Impossible design and construction teams to bring several themes to life, including “earthy,” “vibrant,” “quirky — a little bit” and “homey.”
by Maria Russo in Recipes, January 28th, 2015
By Cindy AugustineWhether your team is playing in the Super Bowl this weekend or you’re still holding out for next year, pick up a craft brew representative of your team’s hometown. We’ve got a beer for each NFL team and, if you’re cheering on the Patriots or the Seahawks this weekend, you can be sure there’s a best-bet bottle for each.
Tripel by Allagash Brewing
If you’re cheering on the Patriots this weekend, pick up Tripel by Allagash Brewing Company. Since the Patriots are a New England team, it’s only natural that fans opt for beer that comes from Maine — in this case Allagash Brewery, which launched almost 20 years ago. With Belgian techniques and styles, the brews are almost as popular as Tom Brady and his touchdown passes. The Tripel, with notes of honey and banana, is a fruity and herbaceous strong golden ale — a winner indeed.
by Joseph Erdos in Shows, January 28th, 2015
From breakfast and brunch to dinner and dessert, crepes can be customized for any meal of the day, all by simply swapping out sweet and savory fillings. Start with an all-purpose batter, like Alton Brown’s tried-and-true recipe (pictured above), then experiment with your favorite ingredient pairings in the stuffing to ultimately create all-new takes on traditional meals. Read on below for Food Network’s top-five crepe recipes for satisfying ideas from Giada De Laurentiis, Marcela Valladolid and more of your favorite chefs.
5. Blueberry-Lemon Crepes with Custard Sauce — Just a squeeze of fresh lemon juice brightens up the fruity blueberry filling for Melissa d’Arabian’s indulgent crepes, which she serves atop sweet vanilla custard for added richness.
4. Chocolate-Strawberry Crepes — Follow Giada’s lead and mix in cocoa powder to a classic custard batter, then cook it gently on the stove and roll around a go-to combination of strawberry jam and mascarpone.
by Allison Milam in Recipes, January 27th, 2015
Baking is oftentimes referred to as a science or a discipline, a craft that must be learned with years of experience. That’s exactly how Duff Goldman described it in our recent interview with him to chat about Kids Baking Championship, premiering Monday, Feb. 2 at 8|7c. When you add kids to the baking equation, you might assume it won’t work, and that was Duff’s initial thought as well. But in the case of this new series, you will soon see it’s more than just possible. These kids are actually good — and not just “good for kids,” as Duff said, but “good, period.”
Kids Baking Championship proves that young kids can bake — and compete — just like their adult counterparts, and what’s even more surprising is that they do it all with the most-remarkable “poise,” as Duff pointed out. It’s not a stretch to say they probably act more grown-up than most adults do in the throes of competition. Read on to find out what Duff had to say about the series and the impressive group of kids.
For a lot of us, Sunday’s game works as an excuse to go big on all the jalapeno poppers, nachos and Buffalo wings that can fit into four quarters. Though such bar-style favorites will never, ever get old, switch it up a little this year with bite-size snacks that pack a surprise on the inside, stuffing a whole lot of flavor in one little bite.