by Allison Milam in Recipes, July 14th, 2016
by Maria Russo, July 14th, 2016
The AC is cranked up, shorts are on and whatever you’re drinking is filled to the brim with ice cubes. And you know what’s not happening this far into July? The oven — and it’s staying off all summer long. Keep your kitchen cool with these sweet treats that don’t require the oven, which are all about bringing on sweetness, not sweat.
Before the mere mention of cake has you preheating the oven, back away from that dial. Ina Garten’s towering, caffeine-spiked Mocha Chocolate Icebox Cake (pictured above) cake never sees the inside of an oven. With a little beauty sleep overnight, the layers of mocha whipped cream and chocolate cookies get a chance to merge and soften together.
by Maria Russo in Shows, July 13th, 2016
After the Week 8 challenges kicked off with a task to reinvent regional specialties, the Food Network Star mentors put the spotlight on guilty pleasures — those decadent, indulgent, over-the-top dishes that are almost too wonderfully sweet, salty a...
by Amy Reiter in News, July 13th, 2016
While some Cutthroat Kitchen sabotages require physical dexterity and downright flexibility (remember that hanging-doughnut buffet and the Double Dare-style obstacle course?), one sabotage in particular from tonight’s new episode challenged the mind more than the body.
On the After-Show, host Alton Brown explained the task to Sherry Yard, the guest of the day, by saying, “We decided to make Jenny lose all of her ingredients and get them back by solving pictographs.” The challenge involved Chef Jenny shuffling through a deck of word-picture puzzles in an attempt to sound out the names and earn the items, which the competitor indeed managed to do. When it was Sherry’s turn to master the cards, the judge initially struggled over the meaning of the designs, but with a little help from Alton, she caught on quickly.
by Erin Hartigan in Restaurants, July 13th, 2016
Sometimes, on a hot summer day, when you’re in the mood to indulge yourself, you may find yourself debating whether to pour yourself a cool glass of wine or a brisk cocktail or to scoop up some ice cream. Nowadays, however, you really don’t need to choose.
Alcohol-infused frozen treats have been around for a few years (we told you about wine ice cream more than a year ago), but, Money magazine declares, boozy ice pops, sorbet and ice cream are “hitting their stride in 2016.”
by Emily Lee in Recipes, July 13th, 2016
Call it the ultimate cottage industry: Cottage cheese is making its way onto the menus of top restaurants around the country. Long viewed as a sad and jokeworthy scoop at the salad bar, the curd-based ‘80s diet food has gotten a culinary overhaul and is lending texture and creaminess to upscale dishes for a result that’s anything but laughable. Read more
by Melissa d'Arabian in Family, Food Network Chef, July 13th, 2016
When it comes to barbecue, there’s no question about it: Southerners do it best. While pitmasters from competing regions might debate the virtues of Texas-versus-Carolina-style prep methods, the one thing people generally agree on is the sides. Generous portions of boldly flavored, diversely textured dishes such as cornbread, collard greens and hushpuppies rule the Southern barbecue tradition, but you don’t need to live south of the Mason-Dixon line to appreciate the comforting amalgam of flavors on your picnic plate. Unless you’re planning a trip deep into the heart of American barbecue land, try a few of our easy, satisfying takes on classic barbecue sides at home.
There’s no better tool for mopping up the juices of slow-cooked meats than a thick wedge of buttery cornbread. While sweet cornbread is ever-popular, we recommend a zestier recipe to amplify barbecue’s intensely smoky flavor. Food Network Magazine’s Jalapeno Cornbread definitely errs on the spicier side of the spectrum. And that crisp, golden-brown crust? That can be achieved only in a cast-iron skillet.
by Maria Russo, July 13th, 2016
As a mom of four, I’m a big fan of cooking with my kiddos. It demystifies ingredients (particularly healthy ones), teaches them an important skill (cooking our own food) and encourages a more adventurous palate. Perhaps my favorite part of cooking with my daughters, though, is the quality time I get with them, either as a group or one-on-one. Cooking requires just enough concentration to keep us all engaged, while leaving enough space for those open-ended conversations that turn into special mom-daughter moments I treasure. If you are looking for your child to open up about school or life in general, cook with him or her and watch the magic happen.
by Joseph Erdos in Shows, July 13th, 2016
The penultimate battle of Star Salvation kicked off not with a taste of food but with a whiff of it. Returning hopefuls Monterey and Yaku welcomed newcomer Erin, and all three sniffed some seemingly simple picks, such as fennel pollen and kumquats,...
by Amy Reiter in News, July 12th, 2016
Last night Chopped Grill Masters continued with Part 2 of the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for four spots in the finale, where only one will win the grand champion title. In this second part, four fierce competitors took up the challenge, but in each round one chef got knocked out; in the end, only one remained, winning $10,000 and going on to the finale for a chance at an additional $50,000 in cold, hard cash. Hear from the Chopped Champion.
Read the interview with the winner
When you think of competitive-eating contests, you probably think hot dogs and Coney Island, or maybe chicken wings and Philadelphia — but Buffalo is trying to stake its claim to be the home of competitive kale eating.
During the two-day Taste of Buffalo food festival, the Western New York burg hosted the “first-ever sanctioned kale-eating contest” on Saturday, July 9. Billed as the World’s Healthiest Eating Championship, the event took place on the steps of city hall.