by Maria Russo, August 3rd, 2015
by Christie Bok in Recipes, August 3rd, 2015
We’re down to our final three! Well, for now, that is, until we find out who's coming back from Star Salvation and rejoining Eddie, Jay and Arnold next week. This week’s competition was all about television presence, and some did better than oth...
by Jeff Mauro, August 3rd, 2015
If breakfast for dinner seems to be on your weeknight menu once or twice a week, try adding a frittata into the mix for a satisfying meatless option. Not only are frittatas easy to make, but they also act as the perfect go-to lunch or quick snack, as they keep well in the refrigerator. All you need to make this easy egg dish is an ovenproof skillet and your favorite veggies and cheeses.
Ree Drummond roasts asparagus and mushrooms for her Frittata (pictured above) and adds plenty of flavor to the base by sauteing onions with butter until tender. She chops up a leftover baked potato for heartiness and adds pantry staples like olives and jarred roasted red peppers for an easy boost of flavor. The Pioneer Woman’s cowboy touch? A dash of hot sauce for a spicy kick, and Monterey Jack and Parmesan cheeses for comforting creaminess. Once the mixture begins to set on the stove, it’s ready to go into the oven.
by Maria Russo in Shows, August 2nd, 2015
It’s a Dom-free week here on Food Network Star, and his personality and great narration will be missed. His witty every-man narrations were a large part of the previous eight episodes, and I’m curious to see how the episode flows without them.
by Maria Russo, August 2nd, 2015
When it comes to new ways to make chefs suffer at the hands of the everyday chicken, Alton Brown is somewhat of a master saboteur (Chicken in a can: Need we say more?). He proved that theory once again on tonight’s brand-new episode of Cutthroat Kitchen, putting a chicken in a bottle and forcing one chef to extract it before executing a dish of jerk chicken.
As is the case with every evilicious sabotage, this one was attempted by the Cutthroat culinary crew before it reached Alton’s auction table, and just like Chef Guy did on the show, food stylist Hugo Sanchez struggled before finally pulling out the bird piece by piece. “Time to go fishing for chicken,” he said, attempting to use a makeshift skewer hook to pry out the meat. Unfortunately for Hugo, though, the bird proved too slippery to stay on the hook, and it sunk back into the bottle, leading Hugo to try the manual approach with “brute force.” After losing his grip repeatedly, though, it was time to try a sharper tool: a knife. “I’m just going to start hacking this bad boy away,” Hugo confessed. “Maybe shredded jerk chicken it is.” He admitted, “There is nothing pretty about this sabotage.” But it was nevertheless possible to complete the sabotage within the allotted time — and with favorable results. Read more
by Amy Reiter in News, August 2nd, 2015
It's the nature of the Food Network Star beast that even though no matter how badly finalists want to achieve their dreams of stardom, ultimately only one can win the coveted title, and with that, 11 finalists will be going home. Every week Star Talk...
by Christie Bok in Community, August 2nd, 2015
First, there were four basic tastes: sour, sweet, salty and bitter. Then scientists said they’d uncovered a fifth: umami, the savory flavor of, say, truffles, meat and anchovies, summoned by monosodium glutamate, or MSG. Now researchers at Purdue University say they’ve found evidence that there’s a sixth basic taste: fat.
Fat — the longest of the three fatty acids you can find in a mouthful of steak or a dribble of olive oil — “is likely another one of the basic tastes. I think we have pretty clear evidence for this,” Purdue professor of nutrition science Richard Mattes, the new study’s lead author, told the Washington Post.
by Guest Blogger in Restaurants, August 2nd, 2015
Since fruity treats are highly requested favorites at summer potlucks, there’s no better time to try this week’s Most Popular Pin of the Week. Ree Drummond transforms traditional cheesecake with a sweet and nutty crust made with vanilla wafers and pecans, and blankets the creamy filling with a sweetened blackberry topping. Cut it into squares for an eat-with-your-hands portable dessert.
For more dessert recipes, check out Food Network’s Let’s Celebrate! board on Pinterest.
Get the Recipe: Blackberry Cheesecake Squares (pictured above) from Ree Drummond
by Amy Reiter in News, August 1st, 2015
By Erin Byers Murray
Few things shout Southern hospitality like a heaping plate of crisply fried chicken — and Nashville knows how to do hospitality. The fried chicken in Music City runs from the traditional, skillet-fried Sunday version to the now-iconic Nashville hot. Whichever you’re after, these 10 spots are sure to satisfy your craving — and even offer up a little bit of love on the side.
Check out the full gallery for more fried favorites.
by Maria Russo in Recipes, Shows, August 1st, 2015
Sommeliers in restaurants, as we all know, usually recommend the right wine to drink with a dish. The right pairing can summon amazing flavors, just as the wrong one can completely knock the taste of everything off track.
Now there are people who do the same thing for tea, NPR’s The Salt blog reports. Yes, tea sommeliers are an actual thing.
Leave it to an Iron Chef not only to find a way to prepare a traditionally involved dish simply and quickly, but also to guarantee flavorful, classic results with his made-over method. On this morning’s all-new seafood-focused episode of The Kitchen, Geoffrey Zakarian took on the beloved Spanish dish of paella, known for its crimson-hued, saffron-scented rice, shellfish and meat — and its lengthy prep time. But instead of presenting a tried-and-true intricate recipe, he transformed the dish into something that’s easy enough to make in a Dutch oven, no special paella pan required.
In his recipe for Quick Paella with Chorizo, Shrimp and Chicken, GZ celebrates all of the tastes and textures you know and love, but he brings them to life in a can-do way. His secret is layering the ingredients: first building a flavor base of chorizo, garlic and onions, then adding the saffron for warmth and color, and finally bringing in the rice. After working in the moisture — white wine and chicken broth — he recommends leaving the dish alone to cook for about 20 minutes. This will allow the rice to absorb the liquid and become nearly tender. A seafood duo of shrimp and mussels, plus a generous addition of peas, brightens up the dish, and perhaps most importantly, promises authentic flavor just like that of classic paellas.