Comeback. Accomplished. After an intense three-week journey on Comeback Kitchen, one previously ousted Food Network Star finalist claimed the crown tonight and secured a spot in the cast of Food Network Star, Season 12. With that coveted opportunity ...
Do you daydream about pasta? Do visions of angel hair dance in your head? How about fusilli and farfalle, linguine and lasagna, rigatoni and rotini, tortellini and tagliatelle? Yet, even as you muse about masses of macaroni, manicotti and mostaccioli, if you are like many Americans you may actually be eating less pasta than you used to.
Cereal and toast. Fluffy scrambled eggs. Even a stack of buttery flapjacks. These go-to breakfast dishes are comforting and classic, of course. But when it comes to the ultimate in morning-meal indulgence, look no further than biscuits and gravy. The Pioneer Woman’s Sausage Gravy, this week’s Most Popular Pin of the Week, calls for only a few ingredients, including your choice of breakfast sausage — either hot or mild. Ree Drummond serves this fan-favorite recipe atop warm biscuits for a hearty, decadent breakfast.
For more stick-to-your-ribs recipe inspiration, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Sausage Gravy
It’s that time of year again! That’s right, tonight (9|8c) marks the return of Food Network Star. Season 12 promises fierce competition, crazy challenges and the best contestants yet. And to add to the excitement, mentor Giada De Laurentiis is taking over Food Network’s Snapchat Discover.
For 24 hours only, you can get totally exclusive content to get you prepped for this season. We’ve got a special Q&A with Giada, a one-on-one tutorial for one of her favorite recipes and the audition tapes of this year’s contestants. So yeah, you’re going to want to see this.
Ketchup fans, we feel you. There’s indeed a time and a place for that classic condiments. But this isn’t it — at least not right now. On this morning’s brand-new episode of The Kitchen, the cast shared a duo of hot-dog makeovers just in time for summer, which is (hopefully) on its way. While Jeff Mauro opted for a tried-and-true hot-dog base and dressed-up toppings, Geoffrey Zakarian went so far as to swap out the traditional dog in favor of a hearty Polish kielbasa. Read on below to see how they do it.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
In the ever-evolving space of restaurant kitchens, chefs are pushing the spice boundaries by finding creative ways to bring on the heat. It’s no longer just about a simple hot sauce or shake of the crushed red to enhance flavor and add excitement to a dish. These chefs across the country share their favorite spicy condiments, such as Korean gochujang, French Espelette and other tongue-tingling ingredients. Read more
Bagels can be a meal, a snack or an Instagram post (rainbow bagel, anyone?). And the editors at Food Network Magazine want to know how you like yours. Take this poll, then find the results in an upcoming issue. Read more