The rising popularity of cold-press juices has brought an influx of bottled products to the market. But is there anything specific you should be looking for when you buy? For starters, it helps to know what “cold-pressed” means: Also kn...
There’s been steady, nail-biting buildup leading to the finale of The Great Food Truck Race, and it gets only more intense as the competition comes to a satisfyingly thrilling end. In the last episode of the season, the contestants’ trials have culminated to an exhilarating Floridian marathon spanning Tampa, Naples, the Everglades and Key West. As if the racing between cities isn’t enough of an adrenaline rush, the contestants also have to travel by airboat for fresh alligator — yikes! Another highlight in this weekend’s fun-packed programming is Saturday’s installment of The Kitchen. The chefs dial up their autumn spirit in an Oktoberfest-themed episode, where the chefs add their own flavorful flair to traditional fare.
If you’re looking for something a bit more low key, tune in to The Pioneer Woman, Trisha’s Southern Kitchen, Giada at Home and Farmhouse Rules to watch the ladies serve up dishes like Kale Citrus Salad, Turkey Meatloaf Sandwiches, Crispy Fig and Gorgonzola Ravioli, and Lemon-Lime Pound Cake. Other must-watch shows this weekend are Cutthroat Kitchen, Guy’s Grocery Games and Food Truck Face Off, where contestants are forced to test their patience and their resilience.
The Pioneer Woman: Sister Time
Ree Drummond has invited her sister, Betsy, over to indulge in tasty, refreshing dishes such as a Frittata, Kale Citrus Salad, Mystery Rolls and Lemon-Lime Pound Cake.
If, in the next month or so, you’re in Los Angeles and feeling hungry, and you happen to have a few hundred bucks burning a hole in your designer blue jeans, you may want kick your appetite Beverly Hills-style: Snack on gold.
From now until the end of October, Oliverio at Avalon Hotel in Beverly Hills, is offering deep-pocketed diners a $360 Golden Surf and Turf, so named not only because it prominently features golden-hued saffron risotto, but also because it includes, yep, pure gold.
You ought to get some kind of precious metal for that kind of coin, after all.
When the weather turns chilly, few things are more welcome than the chance to cozy up to a warm bowl of comfort food, and with football season in high gear, let your dish do double duty by making a tailgate-ready chili. From hearty beef-based bowls to recipes packed with chicken, turkey and beans, there’s no shortage of chili varieties, and when it comes to vegetable additions, nearly anything you have on hand in the refrigerator would likely be a fine addition to the pot. Check out Food Network’s top-five chili recipes below to find warming recipes from The Pioneer Woman, Bobby Flay, Ina Garten and more Food Network chefs.
5. Simple, Perfect Chili — “It’s a total cinch to make,” The Pioneer Woman says of her big-batch chili. It’s made with a duo of beans and features a pinch of cayenne pepper for subtle heat.
4. 30-Minute Turkey Chili — Swap in turkey for classic beef when making this fuss-free recipe, and set out a toppings bar of fresh cilantro, cool sour cream and grated cheese so everyone can top their own bowls.
Now that we’re in the thick of September, it’s all about apples. Before our apple appreciation is reduced to desk snacks and dates with a jar of peanut butter, Food Network’s best apple crisps and crumbles start this seasonal celebration with a bang. Smother cinnamon-sugar baked apples in oat-packed streusel or a buttery biscuit topping for the ultimate salute to fall. (Serving your dish with a scoop of ice cream doesn’t hurt either.)
- Granny Smith apples are on the tart side and pears all delightfully sweet, so combining them for Apple and Pear Crisp (pictured above) strikes the perfect balance. For a brighter take on crisp, Ina Garten sprinkles in lemon and orange zests.
Honey is one of the regulars in my rotation of natural sweeteners. It’s also traditionally eaten during Rosh Hashanah, to symbolize a sweet New Year. But the days of the honey bear as the lone option on market shelves is long gone.
As four industry rookies take their places in the premiere series of Food Truck Face Off, host Jesse Palmer will be on hand to oversee the contest as an esteemed panel of judges decides the fate of the hopeful teams. Before you tune in on Sunday at 11|10c for a sneak-peek episode and watch what goes down on the road in Miami, hear from Jesse to learn what to expect from the season. Read on below for an exclusive interview and find out what he would pursue as a food truck concept.
What can fans expect from Food Truck Face Off?
Jesse Palmer: Amazing food, incredibly talented competitors, a ton of human emotion and a hungry host
“I’ve walked right in the middle of a sibling rivalry like no other,” Robert Irvine said not long after arriving at Mamma Lucrezia’s in Bellefonte, Pa. While this 10-year-old Italian eatery offered some of Robert’s most-favorite pizza, its decor was dated, and, perhaps more problematically, owner Maria Albegiani and her sister, server Stefania Albegiani, were at odds with each other after years of tensions building in their relationship. With only two days to work and a budget of just $10,000, Robert and his Restaurant: Impossible team had to not only overhaul the interior at Mamma Lucrezia’s but also attempt to mend a strained family. Read on below to hear from Maria and see how her restaurant is faring since the renovation.
“We have more than doubled in revenue,” Maria explains of business at Mamma Lucrezia’s. She adds that in terms of diner reaction, “The customers love the food and the new design.”
You don’t have to fly to Germany or even attend an Oktoberfest party to get the authentic experience. Channel the spirit of a Bavarian beer hall at home with this recipe for homemade soft pretzels. Start your from-scratch dough with yeast, sugar, white flour, baking soda and butter, leaving time to let it rest and double in size. When the dough is ready, roll each piece into a rope and form it into a pretzel shape. (Perfect pretzel tip: Make a smiley face holding the ends of the rope, cross them over each other and press them down to connect at the bottom of the “U.”) Then bake them and prepare some spicy mustard and also perhaps sausage, schnitzel and an ice-cold stein of German beer.
Chestnuts may typically give off a distinct holiday-season vibe, but the Food Network Kitchen chefs are changing that, looking to welcome in fall with an innovative twist. This week’s Chopped Dinner Challenge, Chestnut Ravioli with Browned Butter and Thyme, replaces a beloved fall favorite, butternut squash, with a winter-esque basket ingredient, canned chestnuts. To evoke an uncanny butternut squash texture out of those chestnuts, first drain them, reserving the liquid from the can, and finely grind them. Next, add ricotta, Parmesan, the reserved liquid and an egg, and then blend for an enticing ravioli filling.
Start by heating the drained chestnuts in the microwave with water for about 3 minutes or until they’re soft. Once that’s done, add a tablespoon of the reserved liquid and finely grind the chestnuts. Then, add the Parmesan, the ricotta, and a large pinch of salt and pepper, and blend it all together. Once smooth, taste and season as needed. After, add an egg and mix until the ingredients have meshed. Put it in a mixing bowl and reserve.