Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
There’s a lot of stress when it comes to gifting at the holidays, but professional chefs are not the type to buckle under pressure. Many infuse their presents with an ultra-personal touch by using their culinary talents to create the gifts themselves. These edible (and drinkable) presents range from beyond-basic baked goods (standard sugar cookies need not apply) to a hot sauce so in demand that it’s now offered right in the creator’s restaurant. Here’s what chefs across the country are fermenting, infusing and baking for friends and family — and even some lucky customers. Read more
Mom always said homemade gifts were the best gifts, right? You don’t have to be a professional baker or an expert crafter to knock it out of the park with these edible presents, and they’re easy on the wallet to boot. Some are even simple enough for kids to help make, and participating in the process will make them more excited about holiday gift-giving (not just receiving!). Forget fruitcake and truffles – these unique ideas are full of thought and flavor.
If your favorite day of the week is #TacoTuesday, this poll is for you! Food Network Magazine wants to know how Food Network fans enjoy their favorite tacos. Share your opinion on fillings, toppings — even timing! (But really, is there ever a wrong time to eat a taco?) Then pick up a future issue of the magazine to see how your answers stack up against others’.
The history of Kentucky’s Hot Brown is as deliciously decadent as the state’s signature dish itself.
This hot turkey sandwich that comes drenched in a silky Mornay sauce got its start in the 1920s. It was dreamed up in the kitchen of the glamorous Brown Hotel, which had gained notoriety among Louisville locals and travelers alike for its legendary weekend dance parties. Chef Fred Schmidt needed a hearty dish to satisfy the masses and keep the celebration going during those swinging days of the Jazz Age. Accomplishing this task was no easy feat, as there were up to 2,000 people in attendance on any given weekend. But Chef Schmidt’s culinary talents proved to be formidable, as he transformed a few humble ingredients that he already had on hand — brioche bread, turkey, bacon and tomatoes — into a truly indulgent creation perfect for the hotel’s partygoers. He made an open-faced sandwich and then smothered it in a classic Mornay sauce (his featured Pecorino Romano, butter, cream and nutmeg). Read more
Bring generations together at your holiday dinner with recipes inspired by dishes of decades’ past. Modern twists on retro favorites like fondue, cheese balls and punch will bring holiday cheer to guests of any age. Give a nod to Grandma and make one of these recipes for Christmas Day. Read more
Old Man Winter is peeking his head around the corner, so stay warm and spend the next few weekends inside enjoying a few food-centric road trips and the finales of some of your favorite culinary tournaments. It all starts tonight, when Guy Fieri heads on a cross-country journey to get a taste of authentic international cuisine without getting a stamp on his passport. Then on Sunday night, it’s the penultimate episode of GGG: Impossible followed by the finale of Holiday Baking Championship, where the baker with the best North Pole-inspired cake will win the title of Holiday Baking Champion and the grand prize of $50,000.
On Christmas Day, after all the presents have been unwrapped, get comfortable and tune in for the GGG: Impossible finale, and find out who will earn another chance to cook against Mr. Impossible, Robert Irvine, and a chance at winning another $10,000. Then it’s a special episode of Holiday Baking Championship, where three Holiday Baking champions and three fan favorites from Kids Baking Championship battle it out for a chance to win $10,000. Then, Guy is on another cross-country road trip, hunting down the most decadent and delicious desserts.
Anyone who has ever heedlessly heated up last night’s leftover broccoli or tuna casserole in the office microwave knows the shame of the smelly office lunch. Ew! Why, oh, why do so many high-rise office windows not open?
Your co-workers may never forgive or forget, bringing it up at meetings for many months to come and bestowing unflattering nicknames on you. So do you have to resign yourself to a daily greeting of “Hey there, stinky!”? Or is it time to fire up the ol’ resume and dodge the bad rap by getting out of Dodge?
Nothing so drastic may be necessary, as it happens. Because now, armed with info, you can take precautions.
Much like chocolate chip cookies and ice cream flavors, brownies are personal. Beyond the myriad mix-ins available (nuts versus no nuts — the debate rages on), the very consistency of a chocolate brownie can provoke strong opinions. Do you like when the crumbly center is similar to that of cake, or do you prefer a chewy interior? Maybe you like something richly fudgy and nearly wet? We want to know which you like best. Cast your vote in the poll below to share your preferences.
I’m the mom of four small kids, and one of my goals (other than enjoying an empty dishwasher for more than three seconds at any time) is to inspire them to cook when they get to be adults. That means giving them confidence, skills and warm memories of doing it as kids. These recipes are a great place to start.