by Samantha Lande in Restaurants, October 9th, 2016
by Guest Blogger in Recipes, October 9th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Whether you’re gearing up for a spin class or a bike race, a jog around the block or a marathon, getting the right nutrients can make all the difference when it comes to actually going the distance. Your pre-workout fuel doesn’t have to be flavorless, though, as the following chefs prove. Read on to find out which of their power-packed dishes are perfect to devour before any sweat session.
by Maria Russo in Community, October 9th, 2016
By Colleen Park
Cauliflower has been unveiling its talents lately as a culinary chameleon, making its way onto plates as cauliflower rice, mock mashed potatoes and even gluten-free pizza crust. But we think cauliflower can be pretty great even without these dramatic transformations. Though most recipes call for cauliflower to be broken into florets during the cooking process, there’s something striking about this cruciferous vegetable when it’s prepared closer to its natural state, sliced into steaks or even cooked whole. Here are some of our favorite ways to make cauliflower the star of a dish.
Roasted Cauliflower Steaks
Cauliflower steaks on the whole don’t need more than a basic salt and pepper seasoning before they go into the oven to roast. Valerie Bertinelli keeps things simple here with a buttery mixture of toasted pine nuts and golden raisins to add a layer of flavor and texture to the simply roasted vegetable.
by Elizabeth Brownfield in Recipes, October 9th, 2016
Trisha Yearwood has done the seemingly impossible. In her easy recipe for baked-not-fried chicken, this week’s Most Popular Pin of the Week, she’s turned lean chicken breasts into the crispy, crunchy, golden chicken pieces you’d expect after giving them a dip in the deep fryer — but without that oil bath. She dredges the chicken in tangy buttermilk, then coats it in a blanket of cheesy breadcrumbs before baking, to deliver the texture and flavor you know and love, in a lighter way.
For more chicken dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: Un-Fried Chicken
by Amy Reiter in News, October 8th, 2016
It’s officially sweater-and-boot weather — and that means coat, scarf and glove season is mere weeks away. Every year at this time, we start craving the culinary equivalent of those cozy clothes: hearty dishes that fill us up and warm us from the inside out on even the coldest of days. These recipes are guaranteed to sate those cold-weather cravings, and they’re almost as much fun to make on a cool fall night as they are to tuck into when the cooking is done.
“Put this dish in front of anyone and they’ll automatically think of fall,” says Anne Burrell of her Orecchiette with Pancetta, Pumpkin and Broccoli Rabe (pictured above). And since it’s packed with autumnal ingredients like fresh diced pumpkin, broccoli rabe and toasted pumpkin seeds, we understand why.
by Maria Russo in Shows, October 8th, 2016
It may feel like life just gets more expensive all the time, but guess what? The amount of money you’re shelling out for groceries these days may actually be going down. Yes, down.
by Erin Cassin in Restaurants, October 8th, 2016
Ever the enthusiastic cook and co-host, Jeff Mauro isn’t shy about showing his excitement on The Kitchen, no matter if he’s prepping a recipe on set, learning the latest craft project or welcoming a new guest to the party. And when it comes to football season, he’s every bit as game for the occasion as he is any other, as he proved during today’s all-new Tailgating 2.0 episode.
Take a peek at the photo above. With his head thrown back and a fist raised in the air, Jeff exuded football fervor as he shouted, “Touchdown!” He had just tasted Katie Lee’s warming Slow-Cooker Buffalo Chicken Chili and was quick to get fans just as hyped as he was for everything else set to go down this week.
by Joel Raneri in Shows, October 7th, 2016
Few cities are as synonymous with their sandwiches as Philadelphia. After all, one of its most-famous dishes features a shoutout to the city right in its name: the Philly cheesesteak.
The first version of the sandwich was invented by enterprising hot-dog vendor Pat Olivieri in 1930. He heaped grilled meat and onions onto an Italian roll, creating a Philadelphia classic that’s still sold at Pat’s King of Steaks, the shop that he opened on Passyunk Avenue decades ago. The sandwich has evolved through the years, with the addition of provolone cheese and later Cheez Whiz earning it the cheesesteak moniker — and cementing its status as a Philadelphia icon.
by Sara Levine in In Season, Recipes, October 7th, 2016
Nothing says the holidays like cakes, pies, cookies and sweets, and this season, Food Network’s Holiday Baking Championship will be churning out plenty of festive treats. The show returns on Sunday, Nov. 6 at 9|8c with nine bakers hoping to whisk, fold and frost their way to victory. The contestants will bake their way through culinary challenges as host Bobby Deen throws surprising twists at them along the way. Judges Duff Goldman, Nancy Fuller and Lorraine Pascale will decide which baker serves up the most delicious and spirited desserts and deserved to win the title of Holiday Baking Champion and the grand prize of $50,000!
by Amy Reiter in News, October 7th, 2016
Canned pumpkin puree is a workhorse of the Thanksgiving feast, but we like to stock up on it as soon as it really feels like fall (read: right now). Check out some non-pumpkin-pie applications for this extremely versatile shortcut ingredient that makes any meal, snack or dessert scream autumn.
Pumpkin Spice Oatmeal
Loaded with fiber from the oats and canned pumpkin, this spiced oatmeal makes a comforting breakfast. Make a large batch and thin it out with a little milk or water for a speedy morning meal. Read more
Does the fridge in your office kitchen seem more crammed with brown bags than ever? Is there a long line to use the microwave? Are more and more of your colleagues hunched over their desks, scarfing down home-packed sandwiches and leftovers from last night’s dinner, instead of breezing out the door to an eatery to grab a bite? Doesn’t anyone go out to lunch anymore?