What to Watch: Steakhouse Favorites Recreated on The Kitchen, and the Premiere of Spring Baking Championship

by in Shows, April 8th, 2016

Spring Baking Judges

It’s not always easy to give up buying lunch at work or going out for dinner after a long day, but you’re much more likely to resist if you’ve got satisfying recipes that you can make on your own time. That’s why, this weekend, the chefs you trust most are sharing their ideas for meals that promise restaurant quality without hours of fuss. First up on Saturday, Ree Drummond is making four lunches that are sure to get you through the afternoon, including a new take on spicy chicken and a Hawaiian beef sandwich. Then, Trisha Yearwood is thinking up new dishes to make while she’s on tour, like redesigned mozzarella sticks and a burger with beer cheese sauce. After that, the co-hosts on The Kitchen are re-creating steakhouse favorites like an herb-roasted rib eye with roasted shallots and that tableside Caesar salad you can never pass up.

Read more

Spike It: Strawberry Kiwi Sangria

by in Drinks, April 7th, 2016

Strawberry Kiwi SangriaStrawberry kiwi is one of those throwback flavors that my ’90s-loving, Lisa Frank-Trapper Keeper-toting, denim-jacket-wearing, neon-hair-tie-sporting tween self went crazy over. If I’m not mistaken, it was surely one of the flavor trends that was everywhere — and as a millennial, I have it ingrained in my brain and scent memory forever.

Strawberry kiwi taffy, juice, candles or body lotion could be found in my life at any given moment back in 1995 — it was the scent to have. Right next to blue raspberry, of course, which could always turn your tongue and teeth the most-beautiful shade of sky. The artificial strawberry kiwi was sickly sweet, something that my young self adored and craved, in taste and smell. It was barely reminiscent of actual kiwi and strawberry, though; it was more like a bowl of kiwi and strawberry piled with sugar and set out to macerate for three days.

I didn’t hate it! In fact, I was nuts over it.

Read more

Artist Makes Beautiful Images Out of Food Scraps

by in News, April 7th, 2016

Artist Makes Beautiful Images Out of Food ScrapsThrift is admirable. Creativity can inspire. And sometimes, when you combine the two, magic happens.

Read more

How to Eat Salad for Breakfast, Lunch and Dinner (and Not Be Mad About It)

by in Recipes, April 7th, 2016

Greens, Grapes and Granola Breakfast SaladSalad has come a long way — or maybe we’re the ones who have. While the words “finish your salad” followed many of us from meal to meal as children, we’ve thankfully grown out of our resistance to everything green, and our love for a big, hearty, leafy salad has grown massively since then. But, even if you love a good salad, odds are you haven’t eaten it for three square meals a day — until now, that is.

Read more

Star-a-Day: Erin Campbell

by , April 7th, 2016

Food Network Star, Season 12It was only recently that Star Talk broke the news that an unprecedented 12th season of Food Network Star is set to unfold this summer. For the first time ever, a prequel competition — Comeback Kitchen — will bring together seven past Star contes...

Read more

Everyone’s Going Crazy for This Cake That Looks Like a Raindrop

by in News, April 6th, 2016

Everyone’s Going Crazy for This Cake That Looks Like a RaindropYou know how, as a kid, you used to try to catch raindrops on your tongue as they fell from the sky? Now there’s a food that seeks to help you recapture that sensation: the Raindrop Cake, which was created by New York chef Darren Wong and is taking the Internet by storm (only partly because it looks sort of like a giant silicone breast implant).

Wong, who is now selling the Raindrop Cake at Brooklyn’s trendy Smorgasburg open-air food markets and may expand to other venues, was inspired to create the gelatinous clear dessert blob by Japan’s traditional mizu shingen mochi, a food he had read about and was eager to try.

Read more

3 of a Kind: Monkey Bread

by in Restaurants, April 6th, 2016

Macrina3 of a Kind checks out three places across the country to try something cool, new and delicious. 

A favorite since the 1950s, this sticky-sweet style of pull-apart cinnamon bread was traditionally a homemade specialty. Today it’s showing up at bakeries and on restaurant menus, with chefs putting unique spins on the original recipe. Additions to the comforting classic include fruit, cheese and even garlic. Read more

Star-a-Day: Damiano Carrara

by , April 6th, 2016

Food Network Star, Season 12It was only recently that Star Talk broke the news that an unprecedented 12th season of Food Network Star is set to unfold this summer. For the first time ever, a prequel competition — Comeback Kitchen — will bring together seven past Star contes...

Read more

One-on-One with the Chopped Champions, Battle 2 Winner

by in Shows, April 5th, 2016

Dafna and Adam go into battle for the dessert round.Tonight the Season 5 Champions tournament continued with four more previous Chopped champs battling it out for a coveted spot in the finale. There the winners of all four preliminary rounds will compete one last time for a chance to walk away with $50,000. In this second battle, two strong opponents made it to the dessert round: one with great skills at executing, and another with confident creativity. If the win had been based on just the dessert, the champion would have been obvious. But taking into consideration all three courses, the judges chose the chef who did the best overall. Find out who won this preliminary battle and earned the second finale spot.

Read the interview with the winner

Guy’s Grocery Games-Inspired 6-Ingredient Cacio e Pepe

by in Recipes, Shows, April 5th, 2016

Cacio e PepeGuy Fieri introduced us to Guy’s Grocery Games‘ redemption road this week. Sixteen previously unsuccessful competitors get a second chance to maneuver through the grocery aisles and cook up winning dishes for the judges for a chance to win up to $40,000!

Our first round of chefs was challenged to whip up an Italian dish with only seven items or fewer. We in Food Network Kitchen instantly thought of the very simple (and very delicious) pasta dish cacio e pepe, which translates to “cheese and pepper.” It’s having a resurgence and is super-easy to make, and if you want to play by Guy’s rules, you even have room for a seventh ingredient like parsley, lemon zest or crushed red pepper.

Read more