by Samantha Seneviratne in Recipes, March 11th, 2016
by Ricky Smith in Shows, March 11th, 2016
Eating in season makes a lot of sense. Vegetables and fruits taste the best and are most nutritious and affordable when you enjoy them during the season in which they are grown and harvested. During winter and early spring, when it comes to savory preparations like dinner, the choices are clear: Root vegetables, onions and garlic are plentiful in the colder months. Stew, anyone? But while the air is cold and the days are short, what should we do about dessert?
Citrus is the delicious answer. In the winter months, when fresh berries and peaches are all but a distant memory, turn your attention to lemons, limes and oranges to make your desserts shine, as they do in this bright cheesecake tart.
by Amy Reiter in News, March 10th, 2016
This weekend, don’t miss all-new recipes from your favorite chefs as they celebrate old traditions. First up on Saturday morning is Ree Drummond with comforting meals her family is always asking for, including Tamale Pie and Bean and Bacon Soup. Then, Trisha Yearwood is reminiscing with her sister, Beth, as they make “Barbie-Q” Chicken Sliders and all the fixings to go along with them. After that, The Kitchen co-hosts are celebrating Pi Day with everything from traditional pies to a Sliced Pie Cocktail from Geoffrey Zakarian.
by Allison Milam in Recipes, March 10th, 2016
To the uninitiated, one potato may seem as good as another. But experienced cooks know that all potatoes are not all-purpose. Some are better for frying, others more suitable for salads. As with so many things, it may come down to chemistry.
“There are hundreds of different breeds of potatoes, and it turns out that beneath that yellow or brown or purple or red skin, they have quite different chemistries,” the BBC noted in a recent examination of the “humble spud.”
by FN Dish Editor in Shows, March 10th, 2016
Let’s have a heart-to-heart. Is there a single place where bacon does not belong? Beyond crumbling it over a once-good-for-you salad or splaying a few slices beside scrambled eggs, there are boundless ways to put salty, crispy, addictive bacon to use. Celebrate bacon and all it’s done for you by not holding back one bit; bring it into your favorite over-the-top dishes to make them even more indulgent.
Chicken and Waffles
If you thought that classic Southern combination of fried chicken and waffles was the best thing you could slather in maple syrup, think again. It’s Chicken and Bacon Waffles that’s the real win, made with diced, pan-fried bacon for a dose of salty smokiness.
by Ricky Smith in Recipes, March 10th, 2016
Known for some of the most-massive, mind-blowingly elaborate cakes, Duff Goldman and his experts in cake design are back on Food Network with the new series Cake Masters, premiering Monday, April 11 at 9|8c. In each of the six hourlong episodes, viewers will get a behind-the-scenes view of how the unconventional cakes come to life in Duff’s shop Charm City Cakes West in Los Angeles. Throughout the season, the incredible and unpredictable cake requests test the talents of Duff and his crew of culinary masters, sculptors, special effect artists and architects, featuring some familiar faces such as Geof Manthorne.
by Maria Russo in Shows, March 9th, 2016
When it comes to sandwiches, you can skip the bread in favor of a wrap or skip the meat in favor of hearty veggies, but you absolutely, positively cannot skip the cheese. It’s the glue that holds everything together and usually the best part of any between-the-bread meal, so do yourself a favor and indulge in one of these masterfully cheesy creations.
Mac and Cheese Grilled Cheese (pictured above)
No need for spoons with your mac and cheese when you’ve got Jeff Mauro’s recipe. Refrigerate a sheet of mac and cheese before you add two slices of bread, more cheese and bacon. Cheese level: expert.
by FN Dish Editor in Shows, March 9th, 2016
In the new-season premiere of Restaurant: Impossible, Robert Irvine and his Ambush team gave one New Jersey restaurant owner the shock of her life when they showed up with an offer to renovate her West Orange, N.J., eatery, Starlite Restaurant and Pizza. Patty’s son reached out to Robert after noticing his mom’s struggles, and only after arriving did Robert see for himself the filth that had accumulated in the kitchen, as well as the stubborn staff and sorry financials. Read on below to hear from Patty to find out how her business has fared since Robert and his team overhauled her restaurant and gave it the second chance for success it deserved.
by Leah Brickley in Recipes, Shows, March 9th, 2016
Guy Fieri welcomes back former Triple G competitors for a chance to redeem themselves and prove their culinary skills on Guy’s Grocery Games Redemption Tournament, premiering Sunday, April 3 at 8|7c. Returning contestants will battle it out in some of the toughest games Guy has ever thrown down, for a chance at up to $20,000 in the shopping spree, along with a coveted spot in the tournament’s finale. The one chef who can survive all the challenges will be crowned the Redemption Tournament Champion and earn the opportunity to win up to an additional $20,000 with a second shopping spree!
Get the Episode Lineup and Watch a Preview
by Samantha Lande in Restaurants, March 9th, 2016
This week on Guy’s Grocery Games, not only were contestants paired up with strangers, but they also had to cook a budget meal for under $15 together — talk about challenging!
Luckily, we in Food Network Kitchen don’t flinch when we hear the word “budget.” In fact, we’ve developed a bunch of weeknight dinners with both value and health in mind. Read more
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Desserts are for those with a sweet tooth. But some pastry chefs are upping the savory side of the finale meal. With ingredients like vegetables and grains, meats and pepper, anything seems to be savor-worthy these days for the final course. Read more