by Virginia Willis in Books, Recipes, March 6th, 2015
by Rosanna Talarico in Shows, March 6th, 2015
Across the country in recent years there’s been a renaissance of all things Southern, and chefs everywhere from New York City to Portland are offering Southern dishes in their restaurants, cafes and food trucks. Some are more successful than others. Topping grits with pimiento cheese or coating chicken in red velvet crumbs doesn’t make something Southern. Yes, there is a lot of Southern food that is fried, but Southern food is about more than just fried chicken and fatback. Traditionally, Southern cooking was actually a vegetable-based cuisine. We have nearly a 12-month growing season in most of the South. This is the fertile land of peaches, green beans, tomatoes, okra and corn. My newest cookbook celebrates the healthy and wholesome side of Southern cooking. Here, I am sharing with you a handful of iconic Southern ingredients and delicious ways to use them, from my newest cookbook, Lighten Up, Y’all! Read more
by Amy Reiter in Food Network Chef, News, March 5th, 2015
This Saturday on Food Network, join the cast of The Kitchen as they surprise their co-host Marcela Valladolid with a baby shower and share helpful party-hosting tips for all kinds of festivities. On Sunday, Nancy Fuller is traveling back in time to rediscover her family history through her rulebook on Farmhouse Rules. Watch as she shares stories with her grandchildren and cooks up a traditional family dinner starting with a ham souffle, baked beans and French pickles and finishing off with sweet molasses cookies with a marshmallow frosting.
On Sunday night, don’t miss out on all the fun — stay tuned to catch the competition lineup starting with Guy’s Grocery Games at 8|7c. Then, on a new episode of All-Star Academy, the pressure is on for the remaining eight home cooks as they cook to impress their guest judge, Iron Chef Geoffrey Zakarian. And finally, stick around to see what tricks Alton has up his sleeve for the contenders on Cutthroat Kitchen.
by Silvana Nardone in Recipes, March 5th, 2015
On May 4, Alton Brown, Cutthroat Kitchen’s master of eviliciousness, will take on the master of ceremonies duties as the host of the 2015 James Beard Foundation Awards, a prestigious awards ceremony that is the culinary’s world’s answer to the Oscars. After being held in New York for 24 years, the event will take place in Chicago this year at the city’s appropriately sumptuous Civic Opera House, home of its Lyric Opera. It will be Alton’s second stint hosting the awards; he previously hosted in 2012. Alton is also a repeat James Beard Foundation Award winner, most recently honored as Outstanding Television Host – for his work on Good Eats — in 2011.
You can find a full list of this year’s restaurant- and chef-award semifinalists here. The foundation will announce the final nominees in these categories, as well as the nominations for its book, journalism, broadcast media and restaurant design awards, on Tuesday, March 24. The annual James Beard Foundation Book, Broadcast & Journalism Awards Dinner, to be held in New York on April 24, will be hosted by Carla Hall, of ABC’s The Chew.”
by Allison Milam in Recipes, March 5th, 2015
No need to order takeout when it’s easier — and cheaper — to make your own. Thinking Thai? Try my take on Curry Mee. Translation? Asian comfort food in a bowl. My recipe for coconut chicken noodle soup spiced with curry will soothe your Thai cravings — and you’ll have dinner ready in less time than it takes to wait for the doorbell to ring. Mexican sound good tonight? My spicy chipotle shrimp with arroz verde is so good you may never dream of ordering in again.
by Lygeia Grace in How-to, March 5th, 2015
You may think of plastic-wrapped trays of chicken breasts as the most-boring item in your supermarket’s refrigerated section, but perhaps that view is on the stunted side. This week we’re running down the line of our favorite chicken comfort foods, pitting classic recipes against new creative takes. With fresh spins on chicken pot pie, chicken piccata and more, it’s safe to say that good ol’ chicken breast has a whole lot more to offer than you might think.
1. Chicken Pot Pie
Classic Comfort: Odds are, you’ve plunged a spoon into a dough-topped chicken pot pie to scoop up the decadent, creamy chicken-and-veggie filling. Ina Garten’s Chicken Pot Pie (pictured above) is the most-classic recipe of them all, complete with a from-scratch pastry dough topping that comes out of the oven golden.
by Maria Russo in Recipes, March 4th, 2015
Dining at your desk can feel sad — like eating Thanksgiving dinner with plastic utensils. (The food may be delicious, but the circumstances make it less so.) But there is a way to make eating last night’s leftovers actually pleasant — and I’m not talking about investing in one of those annoying bento lunchboxes that never have enough room for the main part of the meal. Over the years, I’ve come up with five essentials that bring dignity to lunch at work. Here’s what I always have on hand.
1. A Low, Wide White Ceramic Bowl: White because most food — even a baked potato — looks good against it. Low because it can work for salads, soups, grains or a piece of chicken. And ceramic because it can go in the microwave (cold leftovers just invite depression).
2. Real Cutlery (i.e., a stainless steel fork and spoon): They don’t have to match, so grab those oddball orphaned pieces from your silverware drawer and put them to good use. Not only is it better for the environment, it’s also a scientifically proven fact that nothing (other than North Carolina barbecue served in a Styrofoam container) should ever be eaten with a flimsy plastic fork.
by Amy Reiter in News, March 4th, 2015
Chicken pot pie may get most of the credit for being a savory twist on a classically sweet idea (fruit filling + buttery crust), but shepherd’s pie — or cottage pie, as it’s sometimes known — can play the meaty pie game too. Instead of a biscuit or pastry crust like the chicken version, however, traditional shepherd’s pie is topped with … wait for it … a thick blanket of creamy, smooth mashed potatoes. Combined with the warm and hearty filling featuring ground meat and bright vegetables, these hefty potatoes guarantee comfort food. Read on below for Food Network’s top-five takes on this satisfying supper from some of your favorite Food Network chefs, including Rachael Ray, Alton Brown and Melissa d’Arabian.
5. Shortcut Shepherd’s Pie — The secret to this fuss-free recipe is opting for frozen potato tots in place of the usual mashed potato topping. “Using potato tots instead not only saves you time but makes for a crispy topping that’s a nice contrast to the beef filling,” the chefs in our Food Network Kitchen explain.
4. Melissa’s Shepherd’s Pie — Boasting layer upon layer of flavor, Melissa’s bacon-laced beef filling is simmered in a bold beer broth before being topped with tangy garlic mashed potatoes and gooey cheese.
by Allison Milam in Holidays, Recipes, March 4th, 2015
A single scoop of ice cream hardly sounds like a splurge. But in the case of the “Black Diamond,” recently introduced by Scoopi Café in Dubai, it inarguably is: One scoop of that stuff will run you $817, according to media reports.
On the bright side, you get to keep the Versace bowl it comes in, as well as the accompanying Versace spoon — I guess as a memento of that time you blew way too much money on a transitory treat you couldn’t even savor too long before it melted in the tropical desert heat.
by Amy Reiter in News, March 3rd, 2015
If a Jew has ever been jealous of a Christmas tree or an Easter egg hunt, think of Purim as the time the tables are turned. It’s the holiday that hinges on fun — and lots of it. Treated as the Jewish equivalent of Halloween, when you pull on a costume and take part in all kinds of, ahem, “revelry,” Purim marks a celebration of the Jews rising above the villainous ruler Haman during biblical times. Beyond all the partying, ringing in this holiday also calls for the baking of Hamentaschen: triangular pastries filled with traditional poppy seeds or jam. The name harks back to Haman himself, and each doughy pastry signifies the corners of his hat (or, depending on whom you talk to, his ears or his pockets).
Whether you’re Jewish or not, fold up your own filled cookies in honor of this joyous holiday, and remember that the custom of gifting food (mishloach manot) is a big one on Purim, so bake enough for fellow revelers — or co-workers, teachers and friends.
Hot sauce will not be outdone. Mere months after French mustard maker Maille opened a high-end Manhattan boutique offering more than 20 varieties of mustards in jars and on tap (to be hand-poured into stoneware containers) and introduced its own “Mustard Sommelier” to New York City condiment lovers, a hot sauce tasting room is poised to open in Brooklyn with … wait for it … its own “Hot Sauce Sommelier.”
I know, sigh. But these purveyors of bottled heat are remarkably earnest about their endeavor, which they are cutely calling Heatonist. Previously peddling their wares in a wheeled cart, the Hot Sauce Mobile, which eventually proved unequal to their aspirations, they’ve decided to establish a permanent shop in the heart of hipster Williamsburg, where, according to a Kickstarter page set up to fund the project, they plan to set up a “charred oak hot sauce bar. Tasteful and timeless — like a fine hot sauce.”