3 of a Kind: Montanara Pizza

by in Restaurants, January 11th, 2017

Montanara Starita from Don Antonio's

By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

While America certainly has an infatuation with deep-fried culinary inventions, sometimes less is more when it comes to frying, as demonstrated by one Italian delicacy that’s spreading across the United States. Created in Naples, Italy, the Montanara is a lightly fried pizza that is chewy, smoky and deeply satisfying. This next-level pie starts with a base of fried dough that’s slathered with tomato sauce, topped with smoked buffalo mozzarella and then finished in a wood oven to ensure that all of the flavors meld together beautifully. Here are three spots to get your fill of the fried masterpiece. Read more

Food Network Staffer Diary: I Attempted the Twinkie Diet for 48 Hours

by in Behind the Scenes, January 11th, 2017

Food Network Staffer Diary: I Attempted the Twinkie Diet for 48 HoursMaybe I was delusional, maybe I was naïve. But for some strange reason, I not only agreed to do the Twinkie diet, but I was the one to suggest it. I committed myself to 48 hours of living off only Twinkies. Those golden sponges filled with a mysterious cream that can survive nuclear bombs, hurricanes, droughts have found a special place in my heart over the years. And after two days, they have swiftly found a way onto my thighs too.

So, here are the rules: You can eat only Twinkies. You can drink water, coffee and tea. You must eat two Twinkies every three hours until you have maxed out on your daily calorie intake. That’s it.

I did some quick research and compared three calorie-counting calculators to find out just how many calories I should be consuming to lose weight. The calculators compute your height, weight, gender and fitness level, then magically spew a number — mine is 1,360 calories if I want to lose 2 pounds in one week. (This is the maximum healthy level of weight loss one should work toward.)

Now, let’s do some simple Twinkie math. 1 Twinkie has 130 calories. If I’m eating every three hours, I must eat two Twinkies every three hours (as I’m not awake 24 hours a day and thus cannot eat one every three hours to meet 1,300 calories). So this ends up being my strict schedule: Two Twinkies at 8 a.m., 11 a.m., 2 p.m., 5 p.m. and 8 p.m. This gets me to 1,310 calories. If this is too much nonsense, here’s what to know: I had to eat 10 Twinkies per day.

Bored? Let’s get to the good stuff.

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Winging It in the Kitchen — Chopped After Hours

by in Shows, January 10th, 2017


On Chopped, competitors are expected to create transformative dishes out of the mystery basket ingredients, but, if you really think about it, much of that creativity must include some winging it. That’s exactly what Scott Conant, Marc Murphy and Geoffrey Zakarian do in this episode of After Hours, cooking terrific meals on the fly all while having a lot of fun — including a prank at Scott’s expense. Using the entree basket from the Whiskey and Wings episode, they have to cook with turkey wings; a caddy of hot sauces; carrots, celery and blue cheese; and quinoa whiskey. But first they need a celebratory shot to start things off.

“Let’s wing it,” announces Geoffrey as the guys take shots of the whiskey. “Did that put hair on your chest?” Marc asks Scott after seeing him throw back the entire shot. “Too late for that,” says Scott. “Thirty minutes to drink as much whiskey as possible and perhaps make some dishes while you’re at it,” Ted announces as the clock starts the 30-minute round.

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9 New (and Genius) Ways to Make Your Favorite Dishes

by in Recipes, View All Posts, January 10th, 2017

Even though it’s “new year, new you” season, there are some things we’ll never change — like the meals we make ourselves over and over again. But if you want to freshen up the ol’ routine, you might try a new (and, dare we say, potentially better) technique for getting your favorite flavor fix. These new recipes come with clever twists that give meal prep a makeover.

Sideways Lasagna Roll-Ups (above)

This family-friendly dish (stuffed with the creamy ricotta and comforting sauce that always pleases everyone) becomes worthy of a dinner party with some small tweaks: Build the recipe in a springform pan so you can display it dramatically on a platter, and turn the roll-ups on their sides to show-off the pretty lasagna ruffles and crannies filled with cheese.

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At Last, a Wipeable Onesie for People Prone to Pizza-Sauce Spills

by in News, January 10th, 2017

At last, a Wipeable Onesie for People Prone to Pizza-Sauce SpillsHere’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)

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Not-Your-Average Nachos from Kitchen Sink

by in Recipes, Shows, January 10th, 2017

Not-Your-Average Nachos

Chatting with Fanny Slater, a Co-Host on Kitchen Sink

by in Food Network Chef, Shows, January 10th, 2017

Fanny Slater“Yes, my name is actually Fanny, and no, it’s not short for anything.” That’s what Fanny Slater told us when we asked if there was anything she wanted to say to fans to introduce herself. We recently caught up with her on the set of Kitchen Sink, the brand-new series all about party-ready dishes and can-do techniques, and she told us about her style of cooking and a few of her favorite dinners and ingredients. Read on below to hear more from Fanny in a one-on-one chat and learn her secrets to becoming a “CEO.” (Spoiler: It’s not what you think.)

Many Food Network fans might know you from when you won Rachael Ray’s Great American Cookbook competition. But for newcomers, how would you describe your style of cooking? What will you bring to the party on Kitchen Sink?
Fanny Slater: I would say I’m bringing a little fun and silliness and storytelling, and the food that I love to eat from my childhood, which is really what the cookbook was based on. Just what I grew up with and how I put my own spin on it. So [I’m] definitely sort of a storytelling type of person. I love when food has a story behind it.

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8 Kid-Friendly Slow-Cooker Meals

by in Family, Recipes, January 9th, 2017

Slow-Cooker Pot RoastWhen it comes to family meals, I’m always looking for three things: wholesome ingredients, simple preparation and kid-friendly flavors. You really can’t beat the slow cooker for the second one; just throw your ingredients in, and that contraption politely cooks dinner for you all day long. These are the crowd-pleasing recipes I’ve made over and over again. Every one of them is full of fresh ingredients and kid-tested.

Slow-Cooker Pot Roast (pictured above)
This is the meal my mother-in-law makes every time we gather for a special family meal. Pot roast may be my father-in-law’s favorite, but this dish has other things going for it too: All the veggies cook right along with the meat (one pot!), and every bite is so tender that even our two-year-old can dig right in.

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7 Ways to Rethink Meatless, Dairy-Free Meals

by in Recipes, January 9th, 2017

Vegan Quinoa Cranberry Stuffed Acorn Squash
When it comes to New Year’s food resolutions, it almost feels as if we are set up to struggle — especially since we start the year in the middle of a cold season when salads really don’t cut it and we connect comfort food to all things meaty, creamy and cheesy. But take heart, friends. Taking a cue from the Meatless Monday movement, which advocates cutting meat from your diet one day a week, and going one step further, we’ve got a few recipes to help rewire your cravings and change the way you think of meatless, dairy-free meals.

Vegan Quinoa Cranberry Stuffed Acorn Squash

The key to any stuffed dish is variety, and this stuffed squash recipe has that in spades. Enjoy layers of fluffy, crunchy and chewy textures — from a stuffing of quinoa, pistachios and dried cranberries — and rich flavor, from a mix of warming spices and a sweet maple syrup glaze.
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One-on-One with Tregaye Fraser, a Co-Host of Kitchen Sink

by in Food Network Chef, Shows, January 9th, 2017

Tregaye FraserIt was less than a year ago that we saw Tregaye Fraser standing in Food Star Kitchen, accepting the coveted title of the next Food Network Star. Now, she’s set to showcase her Star potential on Kitchen Sink, which kicks off its new season on Sunday, Jan. 15 at 11a|10c. Each week she’ll be joined by food-loving pals, including a few familiar faces from The Kitchen. You can count on over-the-top dishes that will turn your party menu into an unforgettable feast, plus no shortage of entertainment, as Tregaye told us when we caught up with her on set. Read on below to hear from Tregaye in an exclusive interview, and get her take on what she’s bringing to the party on Kitchen Sink.

What has the journey to this moment been like for you, from winning Food Network Star in August to finally hosting The Kitchen Sink?
Tregaye Fraser: I’m so happy to finally be here. I’m so happy to finally be doing the show. It’s been a great journey, doing my guest appearances and things like that, so the experience itself is amazing. … And so now it’s show time. The moment of truth, the moment I have been waiting for. And I plan on making sure we get season after season. We’re going to have a good time on this show.

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