by Amy Reiter in News, October 11th, 2014
by Maria Russo in Recipes, October 11th, 2014
How do you like your whisky? Neat? On the rocks? Do you prefer to bend it like Beckham?
Wait … what?
Yes, soccer star and global symbol of hotness David Beckham is now trying to do for premium liquor what he has done for men’s underwear: make it sexy for a desirable demographic (or perhaps make it desirable for a sexy demographic).
Beckham (hardly the first celebrity to link his name to a liquor brand) joined forces with British liquor giant Diageo and American Idol creator Simon Fuller (the man also responsible for bringing Beckham’s wife, Victoria, to fame via the Spice Girls) last week to launch Haig Club whisky at an event in Edinburgh, Scotland. The single-grain spirit is produced by Diageo-owned Scotch distillers House of Haig, Scotland’s oldest grain distillery, which traces its roots back to the 17th century.
by Silvana Nardone, October 11th, 2014
No matter how filling a dinner you may have had or how committed you are to going to sleep at an early hour, sometimes when the clock strikes midnight, you find yourself awake and hungry again, and when the late-night cravings hit, it can take all things crunchy and salty or creamy and sweet to satisfy them — even for professional chefs. On this morning’s all-new episode of The Kitchen, the cast shared go-to recipes for midnight eats (find all of the recipes here), and recently FN Dish caught up with some of the co-hosts and other Food Network favorites to find out what eats they opt for in the middle of the night. From “potato-fried perfection” to “really good pizza” and “tropical fruit,” their answers my surprise you. Read on below to hear from Alex Guarnaschelli, Jeff Mauro, Sunny Anderson, Amanda Freitag and other stars, find out who admitted to eating what.
Aarón Sánchez: Wine and chocolate
Alex Guarnaschelli: It’s a tossup between a super-spicy fish taco, a hot dog with deep-fried bacon on it or a whole cake of any flavor — but it would have to be layered.
by Virginia Willis in In Season, Recipes, October 10th, 2014
These days you can’t travel more than a few miles without running into a juice bar. They’re even popping up at airports across America. But not all juices are created equal. Food Network squeezes out the competition with the nation’...
by Mallory Viscardi in Books, October 10th, 2014
In my family, fall means a trip to the mountains for apple picking and apple cider. We love buying a variety of different kinds of apples — some to refrigerate and keep for eating, some to make jelly, and always, always a couple of pounds of cooking apples for apple pie and crisp. While I adore apple pie, I have to admit that an apple crisp is so simple and easy that it’s my go-to apple dessert. There’s no pastry to make and no dough to roll out, and with a little pep in your prep you can have dessert in under an hour.
Crisps, along with their culinary cousins — crumbles, grunts, brown betties and pandowdies — are all simple, old-fashioned, homey desserts. The desserts in this genre use a streusel-like mixture of flour or breadcrumbs, sugar, warm spices and butter, along with rolled oats and nuts. I especially love to use fresh, in-season Georgia pecans in the fall, but almonds and walnuts are great, too. Crisps are flat-out easy, and everyone loves a piping-hot fruit dessert with a sweet, buttery topping. You can serve the crisp with ice cream, whipped cream, or even creme fraiche for an ultra-indulgent dose of down-home comfort. Read more
by Caitlyn Callegari in Shows, October 10th, 2014
Yotam Ottolenghi’s newest cookbook, Plenty More, could very well be one of the most-anticipated books of the year. It’s not hard to see why. The book is gorgeous, and the recipes will change the way you approach eating vegetables — taking them from simple side dishes and turning them into stars worthy of center plate. Expectations for Plenty More were high, and Ottolenghi exceeded them at every turn.
The introduction is touching and endearing, as Ottolenghi pulls back the curtain on his hesitation to be pegged as a chef that specializes in vegetables. With his restaurant and in his other books, Ottolenghi has made it apparent he’s capable of much more than a delicious vegetable dish, but the way he plays in the vegetarian space is nothing short of enchanting.
by Amy Reiter, October 10th, 2014
If the dropping temperatures have you feeling like a bit of a homebody this weekend, don’t fret. Food Network has the perfect programming lineup to bide your time. Whether you’re in the mood to celebrate the harvest, prepare for Halloween or get ready for Homecoming, there’s a show catered to your autumn interests. To start off the festivities, The Kitchen chefs are heading back to school for some homecoming food and fun. Also, on Farmhouse Rules, Nancy Fuller delights with recipes for Golden Biscuits, Strawberry-Rhubarb Pie, BLTAs, Neapolitan Cupcakes and Strawberry Lemonade Slushies.
If it’s drama you’re seeking, you can catch a very literal Cutthroat Kitchen episode and a rousing round of Guy’s Grocery Games. Also, Halloween Wars is still in full effect as contestants continue on their spooky quest to clench the winning title.
The Kitchen: Homecoming
Relive your school days and tailgate with The Kitchen chefs this weekend as they prepare dishes such as Texas Chili Con Carne, style up two different ramen dishes, learn how to make sweet and savory midnight munchies right in the microwave, reinvent an old college drink and do the beer bottle challenge.
by Maria Russo in Recipes, Shows, October 9th, 2014
In this week’s news: Restaurant items shed calories; USDA sprinkles on sobering news about salt intake from sandwiches; and a study sleuths out sugar’s effects on memory and the brain.
Down For the Count (in a good way)
What goes up must...
by Allison Milam in In Season, Recipes, October 9th, 2014
In true Cutthroat Kitchen fashion, even the simplest dishes become seemingly insurmountable challenges once Alton Brown‘s evilicious sabotages make their way to the competitors. In this week’s premiere heat of the first-ever Superstar Sabotage tournament, the host turned a breakfast staple — French toast — into a near-nightmare for Round 3 rivals Chefs Michael Psilakis and Aarti Sequiera, as they were forced to make the plate using onion-scented bread and a small conveyor toaster, respectively. But when the mind games end, it turns out that for Alton, all it takes to make his winning French Toast (pictured above) is just a handful of ingredients — no sabotages in sight.
Ready to eat in a hurry, Alton’s fuss-free morning meal is the kind of staple you’ll want to master and make a permanent part of your recipe repertoire. He opts for a mix of eggs, half-and-half and a squeeze of honey to make the creamy custard for his brioche-based French toast. Cook the bread in butter until the slices are golden-brown, and top with sweet maple syrup or fluffy whipped cream for an indulgent finish. Click the play button on the video above to watch him make it.
by Lawrence Bonk, October 9th, 2014
If you gauge the dawn of fall by when your first pumpkin spice latte of the season is sipped, there aren’t any limits your pumpkin spice intake. Amidst trips to the pumpkin patch, carving contests and all your other pumpkin-centric fall activities, these sweet pumpkin recipes should be on tap all season long:
1. You’ve never seen another pumpkin pie with looks this good. Gingersnap Pumpkin Pie with Ginger Cream (pictured above) receives a deeper sweetness from a just-ripe banana and an extra notch of spice from the cookies. Word to the wise: Don’t be stingy with the whipped cream.
2. The perks to a batch of Spiced Pumpkin-Raisin Cookies don’t stop with all that pumpkin spice goodness. These seriously moist treats come without eggs, making them vegan friendly.
There aren’t exactly many Native American restaurants in this country, which is kind of a bummer. As a matter of fact, New York City boasts exactly zero. Minneapolis, however, will soon house one. Even cooler? Fortunately, the creator promises the entire menu will come from the days before colonization. Unfortunately, that means no pizza.
The eatery, which will be named The Sioux Chef, is set to feature the area’s only Native American menu. The items on order here will be the real deal, as in actual meals that were prepared many, many moons ago. This means stuff like Wojapi soup — which is made from duck and dandelion — and stewed rabbit with fiddlehead fern. Many of the dishes are inherently familiar and exotic at the same time. In other words, it’ll probably be delicious.