Many of us are guilty, at least on occasion, of scarfing down food and swallowing large mouthfuls. Beyond that, who hasn’t heard some variation of the chew-your-food-X-number-of-times counsel? Such advice may sound like dietary superstition, b...
Click play on the video above to see how the Food Network culinary team could create the tiramisu with this sabotage.
Every week, Alton Brown is joining the Star Talk roster to talk about the most-recent elimination and the thoughts behind each difficult decision from the judges’ perspective.
Click play on the video above to find out why Alton voted the way he did. (Spoiler alert: The latest finalist sent home is revealed in the video.)
Keeping cool in the summer used to be all about ice-cream, but not anymore. The next time you feel a craving come along, try your hand at a no-cook dessert, like this recipe for gooey Chocolate-Peanut Butter No-Bake Cookies. Using easy pantry ingredients like peanut butter, milk and cocoa, this recipe is simple yet decadent, which is why it has earned its title as this week’s Most Popular Pin of the Week. Keep your kitchen cool in the heat all summer long.
For more indulgent dessert recipes, check out Food Network’s Let’s Bake board on Pinterest.
Get the recipe: Chocolate-Peanut Butter No-Bake Cookies
S’mores are the perfect campfire food: the roasting of the marshmallows on a stick over the fire to your own preferred consistency (golden brown on the outside, mushy on the inside for me); the sticky-fingertip removal of marshmallow from stick and gentle placement atop several squares of not-yet-melted milk chocolate and between fresh-from-the-box graham cracker halves; the ungainly, delicious, headily sweet act of eating it; and the instant urge to repeat the process all over again.
But what if you’re stuck in the city with no campfire in sight? Several eateries around New York City have come up with creative solutions to that common problem, and the New York Daily News recently surveyed a few. At choco-centric restaurant Max Brenner, you can get order up the at-table DIY Urban S’mores for Two, complete with a teensy tabletop grill over which to roast marshmallows, then eat with graham crackers and a variety of toppings, listed on the menu as “pure melted milk chocolate, toffee bananas … warm peanut butter and raspberry sauce.”
By Meesha Halm
Foie gras is polarizing. Diners either love it or hate the very idea. Buttery, ultra-rich duck liver has been one of the most venerated ingredients in a chef’s arsenal for centuries. Whether floating in a soup at Chef’s Table at Brooklyn Fare or miso-cured at Acadia in Chicago, it’s considered the ultimate luxury.
Not so in California, where foie gras has been banned since 2012. Foie gras hasn’t exactly gone away in the Golden State; it’s just gone underground. The sale and production of it are forbidden but consumption of it is not, so restaurateurs circumvent the ban by sending it out as a “gift from the chef.” But some California chefs, including Ken Frank (La Toque), are willing to fight publicly for it. Last month, Frank and five top toques rallied to host “State of American Foie Gras,” a protest luncheon at his Napa Valley restaurant.
For one reason or another, you may not be indulging in a lavish getaway this summer, but that doesn’t mean you have to abandon the idea of finding quality time to relax. The key to turning your home into a vacationlike setting is switching up your usual routine for a few days; during your staycation, try treating yourself to different meals and re-creating some of the common experiences you may have had, if you had traveled. For the co-hosts on The Kitchen, that meant creating international-inspired recipes and sharing ideas for DIY spa treatments on this morning’s all-new episode. Read on below to get some of their best recipes for favorite eats and drinks, plus tips on fashioning at-home spa services.
Perhaps the best part about Korean barbecue is the customizable element that takes the guesswork out of catering to your family’s individual appetites. Sunny Anderson’s Sweet and Spicy Korean BBQ (pictured above) features versatile lettuce wraps; after marinating beef in a sweet and salty brown sugar-soy sauce mixture, she grills the meat and serves it in Bibb lettuce cups with an array of toppings. Set up a buffet of carrots, bean sprouts, radishes and kimchi, and let everyone build their ultimate wraps.