Someone on Twitter posted pictures (apparently originally shared by someone else on Instagram) of two very unusual sandwiches on yummy-looking baguettes — one featuring “liquorice allsorts” (those colorful, stripey, sugary, sometimes fruity, gelatinous liquorice candies) and another boasting slices of “chocolate orange” and lettuce, but “no butter.”
While Italian comfort food seems to fit the winter bill, Giada De Laurentiis proves that there are some fresher takes that are prefect for our transition into spring. By incorporating seasonal produce like artichokes, asparagus and strawberries — and balancing them out with hearty ingredients like ciabatta bread, mascarpone and bowtie pasta — she bridges the winter-spring gap seamlessly.
Pancetta-Wrapped Pork Roast
In place of the usual ham, try introducing a pork roast to your Easter dinner menu this year. This one is blanketed with crispy pancetta, which means it’s certainly not lacking for flavor.
Movie nights are the perfect excuse for nibbling on sweet and salty snacks. When it comes time to watch the action unfold on the screen at home or in the cinema, even chefs who spend their days making masterful dishes prefer to cozy up with low-fuss fare. Here are some of their flick-ready favorites. Read more
White chocolate has its devout fans, who think it’s the best chocolate, and its equally dedicated detractors, who may even question whether it really deserves to be called “chocolate” at all.
Those who fall into the former camp will be happy to hear they’ve scored a victory that will melt in their mouth, not in their hand. White chocolate M&M’s (or M&M’s White Chocolate, as they will officially be known) will arrive in stores in May — and they will be there to stay.
Something new has happened in our house this year. We’ve become a two-bundle family — in terms of asparagus, this is. One dainty parcel of asparagus, wrapped in a single rubber band, won’t cut it anymore. That’s because every time I cook a pound of asparagus, my husband and our four small rascals hoover that stuff up so fast I hardly have time to snag a spear myself.! So we’ve graduated. And it’s for the best. Now if I could just decide on which of these dishes to start with.
Ina Garten’s Roasted Asparagus (pictured above)
If you’ve never cooked asparagus before, and certainly if this is your children’s first taste of it, you must start with this classic recipe. Only the Barefoot Contessa could use so few ingredients to generate a fan-favorite dish with more than 300 user reviews.
It’s finally spring, and what better way to celebrate than by getting a fresh batch of delicious recipes from some of your favorite Food Network chefs? On Saturday morning, Trisha Yearwood is visiting a farm with her sister, Beth, and they’re making an entire menu inspired by eggs. Then, the co-hosts on the kitchen are sharing some of their cheesiest recipes and Valerie Bertinelli is making a So-Cal menu with a Mexican twist.
On Sunday evening, four more Triple G winners are returning to Flavortown Market, and their first challenge is to make a steakhouse dinner without any fresh meat or seafood. Then, on Spring Baking Championship the bakers are overhauling classic Napoleons and it’s all about royalty when the bakers must make a cake for a Disney Princess-themed party on Cake Wars: Champs.
Pasta lovers, rejoice. Living (and eating!) like an Italian could be the key to a long, healthy life.
Geographically, Italy may sit in the southern part of Europe, but its health is apparently tops. The Mediterranean nation is No. 1 on the newly released Bloomberg Global Health Index, a ranking of 163 countries by healthfulness around the globe. Italy’s healthiness may be attributable to the country’s cuisine, with its emphasis on fresh fruits and vegetables, lean meats and fish, and extra virgin olive oil, BloombergMarkets suggests.
On weeknights, we just want to get dinner done, the sooner the better. On the weekend though, we’re ready for a challenge – like planning a multi-course meal with dishes our guests will remember for weeks to come. Here are five recipes to help you show your cooking prowess and plan a dinner party menu to dazzle friends and family.
Keep things easy for the appetizer round with a light and bright starter. The 12-minute recipe features a simple pesto with peas, garlic, Parmesan and olive oil.
Miami-based food stylist and photographer Adeline Waugh, who posts images of her super-aesthetically pleasing culinary creations under the fitting handle @vibrantandpure, has just sent Instagram into flip turns of excitement. The reason? Her image of a slice of bread spread in swirling strokes with almond milk cream cheese blended with blue and green algae powders and liquids. The aquatically inspired toast is flecked with a few flakes of something golden and sparkly (gold leaf flakes, it seems), making it extra otherworldly and Insta-worthy.
From Kitchen Stadium to the Gauntlet: Alton Brown Returns to the World of Iron Chef, and We’ve Got the Scoopby Maria Russo in Food Network Chef, Shows, March 23rd, 2017
Let’s get one thing straight: No one knows food quite like Alton Brown. Whether he’s dishing on the internal organ structure of snails or explaining the etymology of soy lecithin, his ability to school us on all matters culinary is simply uncanny, and it’s for largely that reason he made a top-notch host of Iron Chef America for the 12-season run of the series. But now, for the first time since 2013, Alton is returning to the world of Iron Chef, this time as the host of Iron Chef Gauntlet, the all-new elite competition in which seven challengers are set to compete against not only each other but also a gauntlet of Iron Chefs for the chance to join their ranks.
We checked in with Alton as he prepared for this much-anticipated premiere, and he gave us the inside scoop on what’s to come on Iron Chef Gauntlet, plus his take on how to succeed in this unique beast of a contest. Read on below for an exclusive interview with Alton, then look back on some of the best culinary fun facts he’s ever shared on Iron Chef America.
In many ways Iron Chef Gauntlet will be similar to The Next Iron Chef, but the idea of a three-tiered gauntlet in the finale is new. What are you most excited to see from these six episodes?
Alton Brown: Straightforward cooking at its highest level.