by Amy Reiter in News, January 25th, 2017
by Joseph Erdos in Shows, January 24th, 2017
We already know millennials love coffee. Now we know just how much they’re willing to stake on it: their future financial security, apparently.
A new report from Acorns, a “micro investing” app, suggests that a startling percentage of millennials cop to spending more money on coffee than they spend saving for retirement.
by T.K. Brady in Food Network Magazine, Polls, January 24th, 2017
Dealing with regular basket ingredients is a feat in itself on Chopped
, but working with themed baskets, like in the recent noodles episode, is pretty tough, especially when fresh pasta dough is an ingredient. The question is: Do you make pasta with it, or do you do something else? And will that something else be perceived as a cop-out decision? That’s exactly what went down when the judges took a stab at it.
In this episode of Chopped After Hours, Marcus Samuelsson, Amanda Freitag and Scott Conant cook with the entree basket ingredients. With sausage and meatballs, chayote squash, tomato sorbet and pasta dough, they make a variety of dishes, although only two of the judges use the pasta in its intended way. The running joke of the episode is that Scott made the pasta himself. “I was up this morning very early making pasta dough with my hands,” says Scott, beckoning the others to look at his overworked fingers, which leads to a conversation about Scott’s chest hair. But let’s get back to the cooking. “Thirty minutes to determine,” says Ted Allen, “who’s the best chef in the room?” The chefs happily take up the challenge, but Scott has to have the last words: “I’m already halfway there with my pasta.”
by Amy Reiter in News, January 24th, 2017
Food Network Magazine wants to know what your typical desk lunch looks like. Are you a diligent meal planner? Or do you go out for lunch every day? Do you prefer a sandwich or salad? Cast your votes for the polls below and find recipes tailored to your preferences in a future issue. Read more
by Foodlets in Recipes, January 24th, 2017
In the last few months, trend-watching bloggers have breathlessly declared ube, the sweet purple yam, to be “the new most Instagrammable food,” “the current flavor of the moment,” “Filipino America’s breakout food” and, reassuringly, “more than just a hipster trend.”
That’s not pure hyperbole. A search for “#ube” on Instagram yields almost 158,000 posts showing toothsome-looking images of just about everything you can imagine: cupcakes, cheesecakes, cookies, doughnuts, waffles, pancakes, lattes, rainbow-sprinkle-topped milkshakes and so much ice cream in shades of pale lavender, bruise-y plum, vivid violet and deep aubergine.
So what, aside from its lovely hue, should you know about ube? Here are a few things:
by Amy Reiter in News, January 23rd, 2017
Trying to feed your family more healthy foods this year? By now you surely know that kale is a powerhouse ingredient — but it also happens to be delicious. For you kale newbies, we have a few starter recipes to help you wade your way into the waters of this good-for-you green. And for you kale fanatics (even those who simply tolerate it), we have straight-up kale-focused recipes for you too. Bonus: These are all simple picks and every one of them is kid-tested too.
Level 1: Starter Kale Recipes
If your family is new to this leafy green, these mild recipes are the perfect place to begin.
by Samantha Lande in Restaurants, January 22nd, 2017
You know that drowsy feeling you get after a big meal, like you might just pass out right there at the table? Call it a “food coma” or, more fancily, “postprandial somnolence,” but whatever you prefer to label it, researchers have now confirmed that the phenomenon is real — and may have determined the foods most likely to bring it on.
Neurobiologists at Scripps Research Institute, in Florida, and several other institutions say their research on the behavior of fruit flies indicate a connection between eating and sleeping. The researchers, led by Keith R. Murphy, devised a system for measuring the impact of food on sleepiness and found that, after consuming a great deal, fruit flies conk out for about 20 to 40 minutes, depending on how much they’ve eaten, before returning to their typical wakeful state.
by Sara Ventiera in Restaurants, January 21st, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Few remedies for killing that winter chill are as satisfying as spoonful after spoonful of piping-hot soup. Chefs across the country share their favorite spins on this versatile staple, including a vegan version, a beer-laced bowl and one wild-card pick perfect for warmer climes. Read more
by Maria Russo in Recipes, Shows, January 21st, 2017
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
This tiny town seemingly dropped in the midst of the Texan high desert may appear to be an unlikely spot for an art colony teeming with tourists. But Marfa has long served as a mecca for art fanatics from around the world. It was the late artist Donald Judd who put the town on the map as a cultural hot spot when he relocated here in the 1970s, eventually buying an old Army fort as a place to show large-scale works. Though its population continues to hover at a mere 2,000 residents, Marfa’s culinary scene has burgeoned. The broad swath of dishes to be sampled here is as diverse as the artwork that blooms on the grounds of this remote desert town, with Tex-Mex, Mediterranean, French and Southeast Asian flavors all represented. Just don’t be surprised if a place is randomly closed; the cuisine may be worldly, but Marfa has retained its relaxed small-town ambiance. Read more
by Joel Raneri in Shows, January 20th, 2017
If your 2017 resolutions involve bettering your bottom line, this morning’s all-new episode of The Kitchen was for you. Money-saving tricks were the name of the game, as the co-hosts introduced not only good-to-know ideas for repurposing often-discarded food scraps, but also top tips for stretching leftovers. After Jeff Mauro put a hefty corned beef to work as the star of his slow-cooker supper, Geoffrey Zakarian and Katie Lee stepped in to bring the remnants of that meal — the meat and the veggies — to life in breakfast and lunch. Read on below to get all three recipes, then check out more of their low-cost, big-flavor plates right here.
Dinner: Slow-Cooker Corned Beef and Cabbage
Who says you can eat corned beef on St. Paddy’s Day alone? Jeff turns it into the centerpiece of his anytime dinner (pictured above), letting the slow cooker do the work of infusing the beef with flavor and turning out moist, tender results. The secret to Jeff’s recipe is a sachet; this cheesecloth baggie is full of such bold ingredients as coriander seeds, mustard seeds and garlic cloves, and as the meat, carrots, potatoes and cabbage simmer, they absorb those craveable tastes.
This weekend on Food Network, your favorite chefs are sharing tips for stretching ingredients and stretching your dollar. Saturday morning, Ree Drummond is making four different dishes using random cuts of beef, Trisha Yearwood is teaching her nephews some budget-friendly dishes, and the co-hosts on the kitchen are sharing recipes that can be used for breakfast, lunch and even dinner.
On Sunday morning, Tregaye Fraser is joined by Spike Mendelsohn on Kitchen Sink, and they share two recipes for five-ingredient pasta dishes. Then, Giada De Laurentiis is whipping up a menu for a last minute dinner party, and the dishes include Smokey Arugula and Apple Salad , Focaccia with Clementine and Fennel and Frozen-Fruit Sparkling Water.
On Sunday night, it’s Part 4 of the Triple D tournament on Triple D, and the chefs are challenged with making a deluxe dinner on a menial budget. Then, on Worst Cooks, the recruits are forced to get over their fear of fish as they fillet and prepare a seafood feast.