by Camilla Brandfield-Harvey, August 15th, 2014
by Carol Blymire, August 15th, 2014
We’re in for a long, hot summer. So to stave off heat stroke, we’re bringing you our favorite summer treats each week as part of Frozen Friday, giving you the scoop on our favorite ice-cold recipes and party ideas to help you stay cool all summer long.
Over half of all Americans over age 18 drink coffee every day and 30 million of those consumers drink specialty lattes and mochas. Clearly we all know how to
live drink it up. We also like to keep things fresh, especially on long summer days. Before your next coffee break, we’ve sought out some of the most creative and tasty iced caffeine kicks to keep you satisfied and energized while the sun is high.
by Virginia Willis in Recipes, August 15th, 2014
AKA Everything’s Just Peachy
This is the very first pie I made after being diagnosed with celiac disease. It’s fruity and sweet, but ginger and a bit of cracked black pepper give it the tiniest of kicks.
I grew up eating fruit pies my uncle made in his bakery, or that my mom made at home. We were the kind of family that had dessert every night after dinner, and all summer long it was pie after pie after pie. Peach pie was my favorite, followed closely by sour cherry.
by Amy Reiter in News, August 15th, 2014
A rotisserie chicken picked up on the way home from work in a mad dash into the grocery store spells convenience. It’s dinner on the table in a hurry. You can even get all-organic chickens with all-natural ingredients in some better markets. It’s good stuff. However, a home-cooked Whole Roast Chicken with Lemon and Herbs spells real down-home comfort. For all practical purposes, they are the same dish, same bird, same concept, but face it — it’s just not really the same thing. A bird in a bag is a heck of a lot better than a fast-food burger and fries, but it’s like comparing the proverbial apples and oranges — both fruit and round, but that’s about it.
There is little more that satisfies me personally than roast chicken. I love the mouthwatering aroma that fills the house, the sound of the sizzle of the juices in the pan when you open the door to baste the meat, the crackle of the golden-brown skin when the bird is carved. When I go to a world-class restaurant and I really want to see what the chef can do, I don’t order the sous vide signature dish christened with foam or the fancy-pants dish studded with truffles; I order simple, humble roast chicken.
by Mallory Viscardi in Books, August 15th, 2014
Are you particular about your beer? Loyal to a specific lager? Convinced your fave brand of beer is better than the other bottles or cans crowding the cooler? Many of us are. But do you think you could pick your preferred beer out of a lineup?
No problem, right? Don’t be so sure. A recent study showed that, in blind taste tests, consumers actually have a hard time telling apart different brands of European pale lager, the most-commonly consumed style of beer around the world.
by Lawrence Bonk, August 15th, 2014
Opening The Soda Fountain by Gia Giasullo and Peter Freeman is like taking a step back in American culinary history. The book takes you on a fascinating tour of the American soda fountain, a traditional establishment that has roots far deeper than a lot of the cola drinkers and ice cream lovers of today realize. It hits the mark of being “a slice of history with a double scoop of how-to.”
The Soda Fountain is divided into two primary sections, Stories and Recipes. The Stories chapters take you through the evolution of the soda fountain as an American culinary institution, from its first days as a pharmacy staple (yes, you read that right) through its Golden Age and into the Great Depression, right on to its second coming in small shops around the country. The stories are fun and charming, featuring tales of jazz and Prohibition. You get the sense as you flip through the pages that Giasullo and Freeman love and respect American food history as much as they appreciate a well-made ice cream float.
by Silvana Nardone, August 15th, 2014
Themed cruises have become something of a trend as of late. Ever wanted to hang out with the guy from Sugar Ray? There’s a cruise for that. Want to explore the open sea with an openly naked body? There’s a cruise for that. Now, finally, there is a cruise with the dessert fiend in mind. Introducing the world’s first chocolate-themed cruise.
Chocolate Journeys is being brought to us via a partnership between Princess Cruises and Norman Love Confections — and both companies have pulled out all the stops. Voyagers receive a chocolate pop when they board the ship, an endless supply of chocolate desserts, chocolate cocktails, lessons on how to cook with chocolate and, of course, a chocolate spa. That’s right. You can bathe in chocolate.
by Nikhita Mahtani in Shows, August 15th, 2014
With all that summer has to offer in the way of showy vegetables (squash blossoms, anyone?) and fleeting stars (get your heirloom tomatoes while they’re here!), cucumbers can easily be overlooked. But not anymore.
by Jackie Alpers in How-to, View All Posts, August 14th, 2014
It’s a kid-friendly extravaganza this weekend on Food Network, with shows to appeal to kids of all ages, including burgeoning young chefs.
First, join Ree Drummond on The Pioneer Woman as she prepares a feast for her boys before she leaves for a trip. Next, learn how to cook with your kids from The Kitchen co-hosts.
On Sunday, Ina Garten’s planning a cheese-themed menu on Barefoot Contessa and Giada De Laurentiis is creating several recipes for her daughter, Jade, and her friends. Bobby Flay elevates standard burgers and milkshakes on Barbecue Addiction: Bobby’s Basics. Next, tune into all-new competition with the season premieres of Rachael vs. Guy: Kids Cook-Off and The Great Food Truck Race, and a new episode of Cutthroat Kitchen.
by Joseph Erdos in Shows, August 14th, 2014
Here’s a fun (and probably healthier) way to use mini doughnut molds. To get through these dog days of August, make pretty individual ice rings to cool down and brighten up glasses of punch at summer parties. Read more
An all-new tournament comes to Chopped, which will test a group of top former champions in a high-stakes battle. What makes this competition so interesting is that groups of professional chefs, amateur home cooks, heroes and celebrities will be competing. But the playing field is completely leveled when it comes to the Chopped kitchen, where anything can come out of those mystery baskets, oftentimes confounding the most-consummate professional. The winners of the four preliminary rounds will go on to the grand finale, where only one competitor will walk away as the grand champion and the winner of the biggest prize in Chopped history, $50,000 and a brand-new car.
Find out the rounds and who will be competing