by Silvana Nardone, September 28th, 2014
by Ricky Smith in In Season, September 27th, 2014
Get your game-day buzz on with these winning tailgating snack recipes. They’ll get everyone in the team spirit — and you’ll score points ’cause they’re good for you, too.
Buffalo Cauliflower with Blue Cheese Sauce
by Maria Russo in Recipes, September 27th, 2014
Even though you can get apples year-round almost everywhere, there’s still something special about your favorite variety popping up at the farmers market when fall comes around. It’s a sign that cooler nights are coming and the best time of the year for comfort food is just around the corner. The obvious first task is to bake a great apple pie — but after that, there’s plenty of time for creativity. Think perfectly roasted chicken with sweet apples, or a fresh apple and kale salad. These recipes will get you on track for endless apple creations so you can take full advantage of the fall produce.
Honey-Mustard Chicken and Apples: There’s always a reason to try a new chicken recipe, especially when it’s simple and you can pop it in the oven. The apples in this help bring out the savory flavors of the skin-on chicken thighs and the onions, while adding a subtly sweet note that is perfect for fall entertaining. But you don’t have to save it for a special occasion — this one is easy enough to be a weeknight meal.
by Lawrence Bonk, September 27th, 2014
Just days ago Oktoberfest, the annual celebration of all things Bavarian, kicked off in Germany, but on this morning’s all-new episode of The Kitchen, the co-hosts brought the party stateside with a menu of authentic eats and drinks. At Oktoberfest, beer may be the drink of choice for the crowds of revelers enjoying the events, but there’s more to do with beer than simply say “Cheers!” From savory stews to sweet cakes, beer shines in a mix of classic and creative recipes, thanks to its range of bold flavors. Read on below for tips on putting the bottles of beer in your refrigerator to work in easy chicken dinners, fish-and-chip plates, moist chocolate cake and more must-try favorites.
When it comes to braising, it’s the ingredients in the liquid that flavor whatever you’re cooking, so when Rachael Ray adds a bottle of lager to the broth in her Beer-Braised Chicken Thighs (pictured above) recipe, she ensures that the meat turns out full of flavor every time. She simmers the moist chicken thighs in the garlic-laced broth alongside sausage and peppers for a bold meal. Want to use pork instead of chicken? Try Food Network Magazine’s Beer-Braised Country-Style Pork Ribs, gently cooked in a mixture of sauteed onions, amber ale and fresh herbs.
by Toby Amidor, September 27th, 2014
When you think about the price of ham these days, you probably hover in at around 8 dollars a pound. Of course, if you are purchasing it right from the hog, the price tends to uptick a little bit. How much of an uptick? Oh, about two million bucks. That’s right. Somebody bought some pork for an absolute boarload of money.
Everywhere at the Kentucky Fair, a dry-cured country ham is auctioned off for an exorbitant price. This year’s 16-pound bevy of pig parts went for an astounding 2 million bucks. The pig in question wasn’t raised on a steady diet of diamonds; it was just your average ultra-delicious cured hog. So why did it go for so much? It was an auction to raise money for charity, although this year’s entrant beat the record by a full 1.5 million smackeroos.
by Virginia Willis in Recipes, Restaurants, September 26th, 2014
We often think those small bad habits in the kitchen are no big deal. But it’s the little things that can lead to food-borne illness. In honor of Food Safety Month (September!), here are five less-than-squeaky-clean practices worth quittin...
by Mallory Viscardi in Books, September 26th, 2014
It’s a rite of passage to go to one of America’s great steakhouses. Dark knotty, wide wood; warm, well-polished brass; and banquettes upholstered in worn, creased leather set the stage. When partnered with excellent food and excellent service, it’s an all-American experience. Our attraction to the scent of meat cooking on fire is basic; the wafting smoke seems to awaken some sort of primordial urge buried deep in the recesses of our carnivorous brains. There’s not much heartier and more satisfying in terms of comfort food than a meaty, perfectly charred steak topped with mushrooms and served with a baked potato and creamed spinach. This is how the West was won — or at least west Wall Street.
Life occasionally calls for a thick, juicy steak. Those special times might be celebrating something such as a big promotion, a graduation or an anniversary. The celebrations often come with a big price tag, too. Down-home comfort steakhouse-style is a real cause for celebration, because you can do it in the comfort of your own home. No rude waiters, no dings in the car due to the careless teenager in valet and no eye-popping bill that costs as much as a house payment.
by Lawrence Bonk, September 26th, 2014
There are so many wonderful things to say about Charles Phan’s new cookbook, The Slanted Door, it’s almost impossible to pick a place to start. The Slanted Door tells the tale of the San Francisco restaurant of the same name through its storied 20-year history. It follows Phan and his beloved eating establishment as he built it, brick by brick and dish by dish, taking The Slanted Door through three locations in the City by the Bay. The pages are ripe with bright stories, honesty about the struggles that come with starting and maintaining a restaurant, and a rich appreciation for elegant food, wine, tea and cocktails.
The book is broken down into acts of the restaurant’s history, highlighting dishes as they became popular at each of the establishment’s locations. Act One is from Valencia Street in the Mission. Act Two features dishes from the Brannan Street location. Act Three features dishes from The Slanted Door’s final and permanent home, The Ferry Building. Within each location-based act, you’ll find select recipes from the restaurant’s menu, including starters, cocktails, the raw bar, salads, soups, mains and desserts. It also includes essays about how the tea, wine and cocktail programs were all developed to give customers the best possible dining experience.
by Toby Amidor, September 26th, 2014
If life is a difficult trudge through snow, then mornings are a three mile jog through a blizzard in bare feet. In other words, they stink. Thankfully, a group of South Korean tech-wizards have invented a gadget that makes mornings just the teensiest bit more palatable.
It’s called the Baking Pot and, believe it or not, it doesn’t really bake at all. It does brew coffee, however. It also toasts your bread. That’s right. You can now have your coffee and toast prepared via one smartly designed machine. You can use that extra counter space for the juicer you swear you’ll use one day you promise.
by Caitlyn Callegari in Shows, September 26th, 2014
The rising popularity of cold-press juices has brought an influx of bottled products to the market. But is there anything specific you should be looking for when you buy? For starters, it helps to know what “cold-pressed” means: Also kn...
There’s been steady, nail-biting buildup leading to the finale of The Great Food Truck Race, and it gets only more intense as the competition comes to a satisfyingly thrilling end. In the last episode of the season, the contestants’ trials have culminated to an exhilarating Floridian marathon spanning Tampa, Naples, the Everglades and Key West. As if the racing between cities isn’t enough of an adrenaline rush, the contestants also have to travel by airboat for fresh alligator — yikes! Another highlight in this weekend’s fun-packed programming is Saturday’s installment of The Kitchen. The chefs dial up their autumn spirit in an Oktoberfest-themed episode, where the chefs add their own flavorful flair to traditional fare.
If you’re looking for something a bit more low key, tune in to The Pioneer Woman, Trisha’s Southern Kitchen, Giada at Home and Farmhouse Rules to watch the ladies serve up dishes like Kale Citrus Salad, Turkey Meatloaf Sandwiches, Crispy Fig and Gorgonzola Ravioli, and Lemon-Lime Pound Cake. Other must-watch shows this weekend are Cutthroat Kitchen, Guy’s Grocery Games and Food Truck Face Off, where contestants are forced to test their patience and their resilience.
The Pioneer Woman: Sister Time
Ree Drummond has invited her sister, Betsy, over to indulge in tasty, refreshing dishes such as a Frittata, Kale Citrus Salad, Mystery Rolls and Lemon-Lime Pound Cake.