The Ultimate Pi Day Pie

by in Recipes, March 14th, 2016

Pie is finite. Pi just keeps going. That is one of the reasons it’s fun to think about: It goes on forever. When I was little kid, about 314 years ago, I would to try to imagine something going on forever. I would lie in the dark and think about the universe going on and on, but kept finding myself thinking about the end. And when that happened, I would make myself imagine that it kept going. This felt like the mental version of doing more sit-ups than you can comfortably manage. Making the pie in this video was a little like that, because it took a long time.

In Food Network Kitchen, we rolled out some pie dough and looked up the number for pi on one of our phones, and we cut out the numbers in order for what felt like forever, though it literally probably only took about 30 minutes. Then we ran out of dough. Then we put the numbers on a blueberry pie, baked it and ate it. It was pretty good! Soon there were no more slices. But, honestly, with pie you want that to happen, because finishing one pie leaves room for the next one. Happy Pi Day!

The “Shock-Shuka” of a Sabotage — Alton’s After-Show

by in Shows, March 13th, 2016

It’s the name of the Cutthroat Kitchen game: Chefs don’t know which sabotages in particular will befall them in any given round of competition. But two contestants on tonight’s episode were in for perhaps the ultimate shock when host Alton Brown unveiled the “shock-shuka” challenge.

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Balsamic Strawberries with Ricotta Cream — Most Popular Pin of the Week

by in Community, March 13th, 2016

Balsamic Strawberries and Ricotta CreamTrust us when we say that this isn’t your everyday fruit dessert. This week’s Most Popular Pin of the Week (pictured above) starts with juicy, fresh strawberries and transforms them with an ingredient sidekick: balsamic vinegar. Not just for your salad dressings, this tangy vinegar turns sweet and syrupy when reduced, and offers a welcome bite when paired with the berries. Serve the strawberries atop smooth vanilla-laced ricotta cheese for a cool, creamy treat that’s surprisingly healthy (yes, really).

For more sweet and savory favorites, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Balsamic Strawberries with Ricotta Cream

What Do I Do with Jerusalem Artichokes?

by in In Season, Recipes, March 13th, 2016

Like many people, I belong to a CSA (Community Supported Agriculture) program. What this means is that I get a “share” of items from a particular local farm, or group of farmers, every week, an assortment of seasonal produce (and occasionally other things, like honey or eggs). Every week is a bit of a surprise, though if you are familiar with what is in season in your area you’ll have some idea of what might be in the box.

There are lots of benefits to joining a CSA. You get to cook in tune with the seasons, you get products that are super-fresh and local, you get to support your area farms and you get inspired to try things you might not pick up in a supermarket. But with this last benefit can come a challenge: “What the $#@! do I do with this (fill in the blank)?” Even if you’re a seasoned cook, you may not have cooked with every ingredient that comes your way; or perhaps you have, but you need some new inspiration for that rutabaga/kohlrabi/chard/what have you. That’s what this column is for: to provide you with inspiration and recipes to make the most of your little farmers market in a box. Read more

2 Ways to Make Savory Pies for Pi Day

by in Recipes, Shows, March 12th, 2016

Katie Lee's Chicken Pot PieIf you think pies are served only for dessert, with thick and syrupy sweetened-fruit fillings, think again. The co-hosts on The Kitchen introduced savory versions on this morning’s episode, just in time for Pi Day (March 14, aka 3.14). While Katie Lee’s next-level take on a chicken pot pie brings new possibilities for dinnertime decadence, Sunny Anderson’s breakfast-inspired pie reinvents the shepherd’s pie wheel. Read on below to get their recipes and see how they do it.

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Science Has Now Given You a Reason to Post #FoodPorn

by in News, March 12th, 2016

Instagramming your food may not do much for the people you’re eating with, especially if they feel compelled to sit there, politely waiting as their meals get cold, while you set up the perfect beauty shot, tinker with your filters, settle on the right hashtag and post a photo for the masses to admire. But stopping to snap a photo of your food may be helping you in ways you hadn’t even considered — ways that go way beyond impressing everyone following your feed.

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Chefs’ Picks: Irish Pubs

by in Holidays, Restaurants, March 12th, 2016

St. Patrick’s Day is a fun holiday to celebrate, but it’s become more socially acceptable to get drunk off of green beer and do a bar crawl than to actually sit down and enjoy some nice bar fare and a good beer. So, to break with that tradition, we asked chefs around the country to share their favorite Irish pub — no green bagels allowed.

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Meet Your St. Paddy’s Day BFF: The Boozy Green Mint Milkshake

by in Holidays, Recipes, March 11th, 2016

St. Patrick's Day Mint Schnapps ShakesYou know those seasonal mint milkshakes that are sold at a certain fast-food joint around St. Patrick’s Day? Those can be expensive and packed with ingredients you may or may not be able to pronounce. Not ideal, right? Enter your new favorite frosty March treat.

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10 Things You Didn’t Know About Katie Lee

by in Food Network Chef, March 11th, 2016

Katie LeeYou’ve met her too-cute-for-words pup Fionula, and you know that she’s a self-confessed “major workoutaholic.” But did you know that Katie Lee happens to carry hot sauce around in her purse? Yep, that’s true. FN Dish caught up with Katie at the South Beach Wine & Food Festival, where she showcased the brand-new recipes she created with Nutchello, a craveable drink made with plant-based milk. Read on below to hear more about those hot-sauce packets, and find out more little-known facts about this co-host of The Kitchen.

Is there one dish or ingredient that you just stay away from completely? Something you really hate?

Katie Lee: I hate wasabi. And I love spicy food, so I’m not sure why I have this aversion to wasabi, but I really detest it. Like, wasabi mashed potatoes are, like, blah. No way.

Do you have a favorite guilty-pleasure food?
KL: French fries. I think that the french fries are, basically, they’re just to harbor ketchup. So, french fries with a lot of ketchup and really salty.

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Lemon Cheesecake Tart — Bake-Ahead Batches

by in Recipes, March 11th, 2016

Lemon Cheesecake TartEating 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.

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