by Andrea Strong, August 13th, 2014
by Maria Russo in Recipes, August 13th, 2014
When Doug Crowell opened Buttermilk Channel in Brooklyn in 2008, the crowds were lured by chef Ryan Angulo’s hearty Americana fare: buttermilk fried chicken and cheddar waffles with savoy cabbage slaw, duck meatloaf with corn pudding and black...
by Joseph Erdos in Shows, August 12th, 2014
Even at the height of a stifling summer, there are days when only warm, gooey comfort food will do, and when you’re faced with that kind of craving, macaroni and cheese is a go-to solution. From the classic stovetop variety to the creamy baked casseroles studded with bacon, there’s a mac and cheese to please every palate, and most are easy-to-make standbys that are guaranteed to wow your family. Read on below to find Food Network’s top-five macaroni and cheese recipes from Trisha Yearwood, Alton Brown, Ina Garten and more chefs.
5. Slow-Cooker Macaroni and Cheese — After combining noodles with milk, butter and cheese in the slow cooker, Trisha lets the machine do the work of preparing the dish for her.
4. Mac ‘n’ Cheese with Bacon and Cheese — Fresh thyme and crispy, salty bacon dress up Tyler Florence’s big-batch baked casserole.
by Amy Reiter in News, August 12th, 2014
Tonight the four teen winners from the four preliminary rounds of the Chopped Teen Tournament — Dante, Sequoia, Tommi Rae and Jason — returned for the last fight to the finish line. They’d battled before and now they battled once again, but only one of them left with $25,000 in prize money, a coveted culinary school scholarship worth $40,000 and the title of Chopped Teen Grand Champion, the bragging rights of which are priceless when it comes to being just a kid in school. FN Dish has the exclusive interview with the grand prize winner.
Read the interview with the winner
by Guest Blogger in Restaurants, August 12th, 2014
Bacon, bacon — who’s got the bacon?
Only those willing to shell out the big bucks, nowadays. Due to the spread of a deadly virus affecting pigs across 30 states, the retail price of bacon has surged 10 percent this year, rising to $6.11 a pound in June — the highest it’s been since 1980, according to Bloomberg.com. In fact, consumer bacon prices may be at an all-time high — they’ve nearly doubled in the last decade alone, and may still climb higher!
But pork-loving consumers haven’t stopped pigging out, even if it does mean shaking a few extra quarters out of their piggy banks. U.S. bacon sales have risen 11 percent — to $4.2 billion — in the last 12 months.
by Nikhita Mahtani in Books, Contests, Food Network Magazine, August 12th, 2014
By Joanna Gryfe
Craving a delicious summer vacation? No need to break the bank or hop any borders; we’ve scoured the States for the top domestic destinations with specialty dishes worth traveling for. Check out these must-eat spots to sample local recipes that Food Network chefs praise as being The Best Thing I Ever Ate.
by Star Talk Editor, August 12th, 2014
If you’re tired of the standard chocolate and vanilla cupcakes, this book’s for you. Desserts can be a wonderful way to experiment in the kitchen, from trying flavors like coconut and pineapple to creating cakes that look like mounds of cheese or even a burger with french fries. For those ready to take the plunge into creating the most luxurious delicacies, look no further than this new cookbook by the editors of Food Network Magazine, Sweet: Our Best Cupcakes, Cookies, Candy and More.
From exotic twists on old classics with recipes like Mini Bacon Cheesecakes and Poppy Seed Tortes to fruity favorites like Apple-Walnut Galette and Orange-Cream Pops, there are recipes for every mood and age group. Kids will love the Fake-Out Cakes section of the book, which involves cakes shaped like popcorn and lobster rolls, while adults will devour the grown-up flavors of the Chocolate and Olive Oil Fig Cake as well as the Hazelnut Dacquoise. With step-by-step instructions and full-page color photographs to make sure you’re on the right track, Sweet demystifies dessert and makes sure you’re doing it right.
You can buy a copy of Sweet here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Sweet, and all you have to do to enter to win one is leave a comment below telling us your favorite dessert recipe (you must include the recipe URL in your comment to be entered to win — find dessert recipes here).
by Amy Chaplin, August 12th, 2014
Italian-born Luca Della Casa came into the competition with his heritage as a point of view, and while his culinary offerings were strong, he struggled with camera work so much so that he was first sent home in Episode 2. After winning Star Salvation, however, he remained long enough to earn a spot in the final three, and he was ultimately named the first runner-up of the contest.
Star Talk caught up with Luca the day of the finale to talk about his time on the show, what he would cook Giada if he got the chance and who he thought was the most-intimidating mentor. Read his interview below.
Star Talk: Luca, making it to the final two is an incredible achievement and you obviously fought to get here. Was this competition everything you thought it would be?
Luca Della Casa: Oh, absolutely and even more. It’s been a fantastic journey. It started good in the first episode and then it went south, so I thought I lost it. And then I had the opportunity to come back through Star Salvation and find my way back. I’m so excited about being here right now.
by Amy Reiter in News, August 11th, 2014
This time of year, a bowl of sliced fresh tomatoes and a simple dressing can become a delicious meal in itself. Once you’ve had your fill of tomatoes dressed with the classic olive oil and balsamic or red-wine vinegar, try this recipe for a ch...
by Nikhita Mahtani in Recipes, August 11th, 2014
Not only is ice cream about the best thing ever — and that’s not just summer talkin’ — it actually keeps getting better and better. Every year brings new ice cream innovations.
This summer, for instance, Cronut® creator Dominique Ansel teamed up with fashion designer Lisa Perry to bring the world an ice cream sundae in a can: a sealed, frozen chocolate-lined soup can filled with root-beer and stracciatella ice creams, mascarpone semifreddo, macerated cherries, honey marshmallows and mini cherry meringues. “Pop It!” reads the label of the limited-edition frozen treat, which was available at only one location and for only one day, earlier this month.
Pizza can be the ultimate comfort food — rich, gooey mozzarella on soft pizza dough is the perfect treat when you just need a little pick-me-up. But it’s not always the quickest or the healthiest option to make. Try a warm, cheesy flatbread as an alternative — by simply using store-brought pita slices and topping them with any combination of cheese and vegetables that you want, you can re-create a pizza for dinner with hardly any effort at all.
In this Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese and Almonds recipe, the zucchini is baked with a drizzle of olive oil to give it a charred, smoky flavor, and is then added to the hummus and crumbled goat cheese to bring out a combination of textures. The pita bread is grilled through to keep it soft and warm, and serves as the perfect base for the ingredients. Easy and flavorful, this is a summer recipe worth raving about.