If you know every pasta dish at the Italian place down the street (plus the Sunday specials), it might be time to widen your taste buds’ horizons. But gone are the days when you had to travel to Europe to get authentic French cuisine and a good steak was served only at a steakhouse. Today there are tons of cities in the U.S. that boast fresh-from-the-boat seafood and burgers that will change how you thought about Dad’s grilling skills. Take the quiz below to find out which food-filled city will be your ultimate destination for dinner.
Pictured above is the tastiest bowl of fruity cereal you’ll ever have … kind of.
Don’t be fooled! The “bowl” is really a chocolate cake covered in vanilla frosting. The “milk”: ice cream. Make the breakfast-themed cake tonight and trick friends and family — in a totally sweet and delicious way.
Food Network Magazine’s collection of wacky and creative cakes is perfect for celebrating April Fools’ Day. There’s a cake that looks like a hamburger, one that resembles a giant chocolate candy bar and another that would deceive even the most-seasoned gardeners into believing it’s a pot of flowers. The showstopping confections may look intricate and difficult, but most are surprisingly easy to make. Each recipe provides step-by-step images to help guide you, and most call for cake mix and canned frosting. Browse through our gallery to choose which one will fool your friends best.
It’s been an especially eventful few weeks at Food Network. Fresh off the news that Ina Garten and Bobby Flay’s Barbecue Addiction, as well as Travel Channel’s Bizarre Foods, are among the elite few to have received 2015 James Beard Award nominations, The National Academy of Television Arts & Sciences just announced that several of your favorite Food Network chefs and shows have received nominations for the 42nd annual Daytime Emmys.
Bobby and Ina continue their award-season hot streak with nominations for Outstanding Culinary Host for their work on Barefoot Contessa: Back to Basics and Bobby Flay’s Barbecue Addiction, respectively. They join Danny Boome of Z Living’s Good Food America, Edward Lee and Magnus Nilsson of PBS’ The Mind of a Chef, and Martha Stewart for PBS’ Martha Bakes.
Ina’s Barefoot Contessa: Back to Basics is also nominated for Outstanding Culinary Program, as is Guy’s Big Bite, hosted by Guy Fieri, and Cooking Channel’s My Grandmother’s Ravioli, hosted by Mo Rocca. Other nominees in the category include Martha Bakes and The Mind of a Chef, both on PBS.
The chefs of Chopped were sure surprised to see basket ingredients in disguise in tonight’s April Fools’ episode. Presented with ingredients that appeared to be peas and carrots, grilled cheese, tomato soup and milk, what they actually had were candies, pound cake, strawberry puree and buttermilk. After the episode, the judges — Amanda Freitag, Geoffrey Zakarian and Alex Guarnaschelli — face the dessert round in an all-new Chopped After Hours, cooking with the same deceiving ingredients.
“I have great news! We’re bringing in massage therapists,” says Ted. “I’ve also got vintage Champagne.” But before he goes any further, he blurts out, “None of that is true. It’s our April Fools’ episode!” The baskets were designed to fool the chefs, but the judges feel it’s their duty to bring that same spirit to their dishes. “It’s up to us to have our own version of a reaction to April Fools’,” says Alex, who’s got a few tricks up her sleeve — although Ted may have an even bigger trick up his.
Here at FoodNetwork.com, we staffers don’t have to look far to find dozens of tempting recipes for the upcoming spring holidays, Easter and Passover. But we also get how hard it can be to narrow down the many options and decide what to serve at your own holiday table or bring to a friend or relative’s. So much pressure, especially when you’re the “food person” in the family! To help, here are personal Easter and Passover picks from our staff – the recipes we’re most excited about making and eating this weekend. They may just inspire you to start a new family tradition.
Our knees were knocking during the latest episode of All-Star Academy when the remaining contestants served up their alphabet-themed dishes — there needed to be four ingredients beginning with the letters S, T, A and Y in each dish — to judge and restaurateur Donatella Arpaia. We were sad to see Angela, one of Bobby Flay’s mentees, go after she was docked major points for a messy fried egg (Y was for “yolk” in her dish). Even if you have all the time in the world, the simplest of dishes takes practice and technique. Follow Food Network Kitchen’s step-by-step how-to for the perfect fried, sunny-side-up egg.
At its core chicken piccata is a simple, satisfying dinner of tender chicken breasts and a bold, lemony sauce with capers. But when your favorite Food Network chefs are involved, of course, this humble Italian classic is taken to the next level. From white wine- and cream-spiked sauces to pasta tosses and salads on the side, read on below to find out how five of your all-time favorite stars — Ina Garten, Rachael Ray, Trisha Yearwood, The Pioneer Woman and Giada De Laurentiis — put their signature spins on this tried-and-true meal.
5. Ina’s Chicken Piccata — To make sure her chicken boasts over-the-top taste and crispy texture, Ina coats the meat in seasoned breadcrumbs before beginning a two-part cooking process: a few minutes on the stove, then a final bake in the oven. Just a splash of white wine offers bold flavor to her silky sauce.
4. Rachael’s Chicken Piccata Pasta Toss — Instead of opting for full-size chicken breasts in this 30-minute meal, Rachael chops tenders into bite-size pieces before mixing them with penne and a piccata-style lemon sauce for an all-in-one dinner.
You’ve watched the evilicious battles unfold on TV every Sunday night, you log on to FoodNetwork.com to check out the latest After-Shows with Alton Brown and the judges, you’ve even found out which sabotage would slay you if you saddled up for competition. By all accounts, you’re a bona fide fan of Cutthroat Kitchen. Now it’s time to learn once and for all whether you’re a superfan — the ultimate in die-hard devotion to all things diabolical. Take the quiz below to see how your knowledge of the sabotages, judges, host and contest rules stacks up.
While winter’s chill may have (almost, finally) left us, that doesn’t mean you can’t still cozy up to a hearty bowl of soup — especially on a Meatless Monday. Since the basis of most soups is simply plenty of fresh vegetables and a stock (likely vegetable), these warming bowls are a go-to option for vegetarians, and leftovers reheat easily for take-to-work lunches and fuss-free dinners. Sure, some soups require the time and TLC that only slow simmering can provide, but many do not, including Food Network Magazine’s Minestrone with Gnocchi (pictured above), which can be on the table in just 40 minutes.
The secret to this quick-fix recipe is starting with a package of prepared gnocchi; these store-bought beauties are welcome timesavers in the kitchen, and when paired with the tomato-studded broth, they provide the welcome heft you crave in a soup. Each bowl is topped with a sprinkle of nutty Parmesan cheese before serving, but if you happen to have a Parmesan rind on hand, add it to the soup along with the fresh rosemary as it cooks — the rind will slowly break down and melt, flavoring the broth with its salty, cheesy taste.
Chopped fans, have you dreamt of being able to cook like a competitor on the show? Now here’s your chance to make it come true. All you have to do is participate in the Chopped at Home Challenge, Round 2 of which starts today. Simply enter a dish using a set mystery basket of ingredients for a chance to compete in the Chopped kitchen at Food Network headquarters. And to top it all off, the winner will receive $10,000, just like a real Chopped champion.