by Dana Angelo White, October 20th, 2014
by Caitlyn Callegari in Recipes, October 20th, 2014
Are you falling for claims that many brands of frozen macaroni and cheese are reasonable options for a healthy dinner? Check out the results of this evaluation before your next trip down the freezer aisle.
We used our typical rating sca...
by Lindsay Damast, October 20th, 2014
Who says you can’t have your very own fall fiesta on a Monday? If you’re in a jovial mood and want to spice up your meal for a flavorful start to your week, try Grilled Cheese-Stuffed Chile Tacos (pictured above). You will not be disappointed. You’ll also be surprised at how quickly you can make such a piquant meal, with the cook time being 15 minutes and the prep time just 10 minutes. Besides, you can’t really go wrong with zesty ingredients like Cubanelle peppers, plum tomatoes, Monterey Jack cheese and cilantro.
There are a few steps to cooking this meal. Once the peppers, onions and tomatoes are cut and cleaned, drizzle oil and some salt over them. Grill the vegetables for about 6 minutes. Then, put the grilled tomatoes and onions, garlic, chipotles, cilantro, lime juice and salt into a food processor and mix together. Once that’s completed, cut and scoop the avocados into a bowl and add lime juice and salt. Then, lightly mash the avocados.
Next, stuff the peppers with the Monterey Jack cheese. Place the peppers on an aluminum foil sheet in the grill and melt the cheese for about 4 minutes. Then, heat up the tortillas on the grill for about a minute. To complete the meal, spread the avocado on the tortillas, place the stuffed peppers on top and then add some salsa, sour cream and cilantro.
by Lauren Miyashiro in Events, October 20th, 2014
There are few foods revered for their simplicity and nostalgia-inducing power like crispy, juicy fried chicken. But on Thursday night, 17 prominent New York City-based chefs and restaurants proved that sometimes it pays to shake up an old classic when they served their unique takes on chicken to guests at Central Park’s Loeb Boathouse.
Held on the opening night of this year’s New York City Wine & Food Festival, the fourth annual Chicken Coupe (presented by Cooking Channel) was hosted and judged by fried chicken enthusiast Whoopi Goldberg. Goldberg had approached festival founder Lee Brian Schrager several years ago about dedicating an entire event to the universally loved dish, and this year, she wrote the foreword to Schrager’s book, Fried & True — so you might say they know a thing or two about anointing a winning bird.
by Silvana Nardone, October 20th, 2014
In the city that never sleeps, tacos make the ultimate late-night snack. They’re small, quick to eat and packed with flavor. So it’s only fitting that this year’s annual Tacos & Tequila party turned into a late-night fiesta. From 10pm until 1am, taco enthusiasts united and wandered the rooftop of Pier 92 with a margarita in one hand and a taco in the other. Bobby Flay returned as host of the popular Food Network City Wine & Food Festival event and was just as excited as his guests about the delicious fare created by his “brothers and sisters” in white chef jackets.
by Maria Russo in Shows, October 19th, 2014
Halloween is not exactly associated with images of health and nutrition. It’s a day for candy, candy, and more candy. But not all candy is created equal. These recipes look and taste like the real deal, but they’re refined sugar free so ...
by Lauren Miyashiro in Events, October 19th, 2014
It’s no secret that Cutthroat Kitchen judges are secluded from the sabotages taking place during competitions and forced to evaluate the dishes based solely on what’s in front of them — such a strategy guarantees the focus remains on the food at all times. But on tonight’s all-new Alton’s After-Show, judge Jet Tila revealed that after learning what one chef had endured in the name of sabotage, he felt a tinge of guilt — especially after his decision led to the contestant’s elimination.
“You feel so bad after the fact. Now I realize,” he admitted after Alton spoke of how Chef Alex had to use only kitchen tongs to cut her wrap ingredients. “I was dinging so badly on her just horrible knife cuts. They literally looked like she’s just tearing things apart. But now I get it.” Alton went on to explain that because the judges are blind to the sabotages, they’re forced to evaluate on “flavor, presentation and ‘does it remind me of the thing it’s supposed to remind me of.'” But he admitted, “It doesn’t mean they’re all equally weighted. The truth is is anybody’s who’s a chef is going to more heavily weight flavor above all.”
by Maria Russo in Community, October 19th, 2014
From Cuban-inspired meatballs to IPA-braised pork belly, the New York City Wine & Food Festival’s fifth annual Stacked event featured some serious gourmet fare served between two pieces of bread. During this walk-around lunchtime soiree, guests sipped on moonshine-spiked cocktails while contemplating their most-recent bite and strategizing which dish to try next. And while some of the lines were long, taste testers didn’t seem to mind. Participating in the competition were more than a dozen of today’s top chefs who take the concept of a sandwich very seriously. Restaurant: Impossible’s Robert Irvine was both the host of the tasting as well as a contender in the sandwich showdown.
by Silvana Nardone, October 19th, 2014
When you think of cream pie, or even dessert, you’re likely not imagining it to be healthy — but that’s exactly the case with this week’s Most Popular Pin of the Week, Ellie Krieger’s easy-to-make and velvety Banana Cream Pie (pictured above). This crowd-pleasing sweet treat boasts a buttery graham cracker crust, a two-part filling of fresh bananas and pudding, plus a simple topping of fluffy whipped cream, and best of all, it’s all surprisingly light.
For more good-for-you dessert ideas, check out Food Network’s Let’s Get Healthy board on Pinterest.
by Joseph Erdos in Events, Shows, October 19th, 2014
When the air starts to turn chilly, there’s nothing quite like a stew simmering on the stove. These recipes not only ladle up comfort, they’ll boost your immune system too. Warm up with this quick veggie noodle soup. Lemon energizes and ...
Brunch, that between-breakfast-and-lunch mealtime, is the perfect opportunity to enjoy both sweet and savory dishes, sometimes all in one dish. And when it comes to the perfect accompanying drink, Bloody Marys are a popular choice. At this Saturday’s Chopped Best Bloody Mary Brunch at the New York City Wine and Food Festival, the judges from Chopped gathered to taste offerings from 12 finalists in Absolut’s nationwide search for the best Bloody Mary. Also on hand were former competitors from the show, who presented food pairings that ran the gamut from tried-and-true brunch classics to fusion dishes.
The award of the day, chosen by the Chopped judges, went to David Wakefield of TenOak in Texas.
Read on to get the winning drink combination