Guy’s Grocery Games-Inspired Budget Meal

by in Recipes, Shows, March 9th, 2016

Budget StewThis 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: Savory Desserts

by in Restaurants, March 9th, 2016

Sweet Corn Ice Cream

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

All the Ways to Eat a Meatball

by in Recipes, March 8th, 2016

Comfort MeatballsFrom beginner meatball how-tos to Ina Garten’s ultimate dinner, we’ve got meatballs paired with spaghetti, dunked in soup, perched on top of pizza and served with couscous, atop sandwiches and even stuffed in a taco. When it comes to meatballs, there’s no end to the ways to enjoy them.

Comfort Meatballs (pictured above)
Think of The Pioneer Woman’s comfort meatballs as tiny round meatloaves, all bubbling together in one happy casserole pan — complete with classic ketchup sauce on top.

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10 Ways to Satisfy Your Waffle Craving

by in Recipes, March 8th, 2016

Multigrain WafflesWaffles may traditionally be a breakfast food, but they’re surprisingly versatile: Add chicken for a hearty and savory meal, top waffles with chocolate syrup for something sweet, or even use them instead of bread in a sandwich. Also, cooking some of your favorite baked treats, like brownies and biscuits, in a waffle iron instead of the oven can help ready them in a fraction of their normal time. What’s not to love? Check out our best waffle recipes and make a meal that will satisfy any sweet, savory or spicy craving.

Multigrain Waffles (pictured above)
Try these waffles that use three different grains — whole-wheat flour, cornmeal and old-fashioned rolled oats — for a nutrient-packed breakfast. Top with yogurt and your favorite fruit preserves for an even heartier option.

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6 Things to Know About Bialys

by in News, March 7th, 2016

6 Things to Know About BialysGuess what? The “humble bialy” is enjoying a full-on “revival.”

So declareth New York Magazine, noting that bialy purveyors, including the newly remodeled and recently reopened old-school bakery Kossar’s Bialys, are popping up all over the city that never sleeps (when it could be awake and eating a bread product instead).

But for anyone out there who is not entirely familiar with Polish-Jewish foodstuffs, this joyous welcome back to a beloved baked good raises a very important question: What’s a bialy?

Here are a few things to know:

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Root Vegetable Slab Pie — Meatless Monday

by in Recipes, March 7th, 2016

Root Vegetable Slab PieSavory slab pie: Consider this the pot pie’s dressed-up cousin. Just like the traditional version you know and love, the slab pie features a creamy, savory filling surrounded by a base and topping of flaky, golden pastry, but instead of being built in a round pie pan, it’s spread out slab-style and cooked on a baking sheet.

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Foodie Call With Justin Warner: Greek Dakos Salad

by in Food Network Chef, Shows, March 7th, 2016

On this episode of Foodie Call, Justin channels the Greek heritage of his friend Andy Milonakis (who has a Greek aunt with a love of cheese that we totally understand). After dreamily waxing poetic on the vibrancy of Greek produce, funnyman Andy introduces us to a Greek bread salad called dakos.

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It Doesn’t Get More Authentic Than a Concrete Made in a Cement Mixer — Testing the Cutthroat Kitchen Sabotages

by in Shows, March 6th, 2016

On tonight’s new episode of Cutthroat Kitchen, the name of the game in Round 3 was concrete, both literally and figuratively. Not only were chefs tasked with prepping this frozen concoction, but a doozy of a sabotage mandated that one chef had to make the dessert in — what else? — a cement mixer. Such a challenge was new for competitors and the Cutthroat culinary crew alike, so the team behind the scenes attempted the sabotage before host Alton Brown could sell it at auction.

Cutthroat Kitchen food stylist Abel Gonzalez took control of this latest test, pouring the essentials for classic custard — eggs, sugar and cream — into the deep, wide-mouthed mixing machine. “So I have to say, this is looking great,” Abel admitted after using the machine and his own whisk to thoroughly blend the ingredients. “I have a custard base here.”

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Ree Drummond’s Easy Baked Fudge — Most Popular Pin of the Week

by in Community, March 6th, 2016

Baked FudgeSix ingredients — that’s all it takes to turn out this week’s Most Popular Pin of the Week, a surprisingly simple dessert that’s ideal for not just a family-friendly treat but also your next dinner party. “It’s sort of like a brownie that hasn’t been allowed to cook all the way through,” The Pioneer Woman explains of her deep-chocolate indulgence, which boasts the gooey richness you know and love. Follow Ree’s lead and finish each individual serving with a scoop of fluffy whipped cream or ice cream for added decadence.

For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.

Get the Recipe: Baked Fudge

Chefs’ Picks: Root Vegetables

by in Restaurants, March 5th, 2016

Beet negroni

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

The middle of winter may not produce the same bounty of produce as peak summer, but chefs have found great ways to use root vegetables. From simply roasted to vegetable-based cocktails, here are some of their favorite ways to get to the root of the season.

Beets
Chef Robert Berry of the soon-to-open Pancito & Lefty in Charleston, S.C., uses root vegetables – beets and carrots – in his cocktails. “This drink was inspired by our trip to Mexico CIty over the summer,” he explains. “Mexico City was vibrant with fresh fruit and vegetable juices. The streets were covered with stands selling refreshing, cooling nonalcoholic vegetable concoctions, so we mixed in a bit of our favorite mezcal and it was a match made in heaven!” If mezcal is too strong, check out this beet Negroni and other healthy cocktails. Read more