by Maria Russo in Shows, September 8th, 2015
by Samantha Seneviratne in How-to, Recipes, September 8th, 2015
Ghosts, gore and ghoulishly good competition — it’s all on the menu when five teams of spooktacular challengers come together for a fifth frightening season of Halloween Wars, premiering Sunday, Oct. 4 at 9|8c. Featuring the expert collaboration of a master cake artist, a candy craftsman and a skilled pumpkin carver, the teams facing off for Halloween glory — as well as a whopping $50,000 prize — must come prepared to not only concoct over-the-top sweet creations but also deliver devilishly creepy designs. From the Small Scare displays in the first round to the larger, more demanding Spine Chiller presentations in the final round, competitors will be challenged to bring frightening themes to life in the form of their scary-good designs.
On hand to host this Halloween celebration is actor Rossi Morreale, while the returning judges, special-effects makeup artist Brian Kinney and cake decorator Shinmin Li, will take their places on the panel alongside a rotating roster of special guests.
by Guest Blogger in News, September 8th, 2015
The compost cookie has nothing to do with garbage. It’s a butter-and-brown sugar cookie loaded with bits of candy and snack food. It sounds strange but it tastes divine. Invented by Christina Tosi, the sugar genius behind Momofuku Milk Bar, the cookie has become an Internet sensation. It’s no wonder. It’s a brilliant idea and a truly decadent dessert.
But what if you want to put your own spin on it? What if you don’t like the butterscotch chips that Tosi recommends, or you have some leftovers treats that you’d like to use up? The compost cookie can be your edible canvas. The recipe is easy to alter to any specifications or cravings. But do take care — a loaded compost cookie can go from delicious to disgusting in a flash. Here are my six tips for compost cookie success:
by Christie Bok in Food Network Chef, Recipes, September 8th, 2015
By Lauren Haslett
We all know there’s more than one way to eat a slice of pizza. Some people actually use utensils, some go for the crust first, some of us are advocates for folding, and others just bite in without contemplating the many possibilities of pizza eating.
Patti Wood, a renowned body language and human behavior expert who teaches at Emory University, recently shared her insight with Redbook Magazine and the world at large on just how many ways there are to attack a deliciously cheesy, melty slice (there are exactly four, if you’re wondering). And she explained what those methods reveal about the eaters’ personalities.
Wood is often consulted by media and tabloids to weigh in on celebrity body language, determining from Beyoncé’s or Jay Z’s stance and expressions whether they’re on the brink of divorce, for example. But apparently her same method can just as easily be applied to the average person and his or her favorite way to chow down on a cheap slice of pizza.
Wood’s four approaches to pizza eating correspond to four personality types: drivers, influencers, supporters and careful correctors. Each personality type (and its corresponding pizza-eating tactic) is laid out below. Where do you fall on Wood’s pizza-and-personality scale?
by Maria Russo in Food Network Chef, News, September 7th, 2015
If you’ve watched Bobby Flay, you know of his fearless tenacity as an Iron Chef, his mastery of the grill and his fearless approach to rivals on Beat Bobby Flay. He’s mentored Food Network Star hopefuls to greatness and expanded Food Network fans’ palates to the bold flavors in Southwestern cuisine. Keep reading below for his best-ever recipes — from grilled skirt steak tacos and party-ready sangria to a sweet-tooth-satisfying apple crumble — plus his tips for cooking the perfect burger.
by Maria Russo in Recipes, September 7th, 2015
First he conquered the ranks of Food Network Stardom with his Season 7 competition win, then he tackled the world of between-bread creations on Sandwich King and just two years ago he joined forces with four other co-hosts for the ultimate celebration, The Kitchen. Now Jeff Mauro is setting his sights on something offscreen: the restaurant scene. His first restaurant, Pork & Mindy’s, which he’ll launch with business partner Kevin Corsello, is slated to open at the end of 2015 and will feature a hybrid of “food, music and art,” according to Jeff, and the very best in barbecue.
Pork & Mindy’s will open in the Bucktown neighborhood of Chicago, a city that’s currently known more for lakeside skyscrapers than for smoky barbecue. But Jeff’s planning to change that when he releases his over-the-top meaty menu in the Windy City. According to Jeff, the focus will be on “real, authentic, slow-smoked barbecue,” and he adds that just as the eatery’s name suggests, there will be plenty of pork. “All our pork is cooked 14 hours in a natural wood smoker, bone in and shredded.” Though the foundation may be pig, including what he deems “pig candy … caramelized crispy bacon brittle,” the offerings go far beyond that, to smoked legs of lamb, chicken and chuck roasts.
by Melissa d'Arabian in Food Network Chef, Recipes, September 7th, 2015
Summer’s not technically over, though the kids are going back to school. The days are turning brisker, though it’s not yet cold. Summer tomatoes are ripe from the garden, but you’re craving something hearty. What to make, what to do? Look no further than Food Network Magazine’s Tuscan Tomato-White Bean Soup (pictured above), ideal for those in-between days in early September.
Featuring a fresh, bright base of juicy seasonal tomatoes, plus the creamy richness of canned white beans, this easy-to-make soup comes together in less than an hour with little hands-on prep. For a subtle punch of bold flavor, sprinkle in red pepper flakes, then let the flavors of the soup marry as the soup simmers before you blend it into a smooth, rich consistency. To round out the bowl, sprinkle a few cheesy croutons on top just before serving; these crispy-crunchy bites can be made quickly in the oven with bread cubes and gooey mozzarella.
by Maria Russo in Shows, September 6th, 2015
School is back in session, and we are all looking for ways to streamline our routines, especially in the morning. But “routine” can sometimes also mean “rut.” Take breakfast, for instance. Yes, it is easy to rely on the tried-and-true cereal route, and, hey, there’s nothing wrong with some high-quality, low-sugar cereals to jump-start a busy day. (My secret confession: Cereal is one of my all-time favorite comfort foods.) But what if you want to mix it up a bit at breakfast but don’t want to take on a major cooking task first thing in the a.m.?
Here are four make-ahead breakfast ideas that all take fewer than three minutes of morning prep time:
1. Mini Muffins
I make up batches of high-fiber, high-protein mini muffins and keep them in freezer bags for breakfasts and snacks anytime. Why mini and not regular muffins? Tiny minis thaw out in minutes. But the real reason (mom to mom): Texture is less important in a mini muffin than in a regular-sized muffin. You can load those babies up with healthy goodies, like flax, bran or ground nuts — things that could turn a regular muffin into a doorstop — and your kids won’t even blink an eye. Try my Magic Fruit-and-Veggie Muffins recipe (pictured above, featured in Food Network Magazine).
by Maria Russo in Community, September 6th, 2015
Given the high-stress competition, the pressures to cook within just 30 minutes and, of course, the sting of sabotages, Cutthroat Kitchen is the fiercest of fiercest of environments and perhaps no place for a grandmother — or so it would seem. On tonight’s special episode of Cutthroat Kitchen, four home-cook grannies took their places in the arena, ready to prove their seniority in the kitchen. “I was always taught to respect my elders, so I just want to say right now I’m very, very sorry for everything that happened here tonight,” host Alton Brown said with a sly grin as he opened the After-Show with judge Jet Tila. The guys looked back on a momentous three rounds, which ultimately had one grandma using her experience as a home cook to her advantage.
Come the Round 3 pie challenge, after being saddled with the mandate to shop and cook from the confines of a slow-moving power chair and being forced to use her mouth to fish for ingredients buried in pie, Grandma Nancy enlisted the help of a trusty appliance: the microwave. “Nancy, running out of time, knows that her custard is a real problem. She goes over to the microwave and she starts microwaving, stopping, whisking, microwaving,” Alton explains to Jet. “She cooked that custard, poured it before it had set, and the only thing you busted her for was it was too firm,” added Alton. Shocked by the realization of how Nancy’s pie came to be, Jet admitted, “I’ve never even heard of that technique.” And Alton noted that’s likely because of her skill set as a home cook. “Restaurant-trained chefs [are] never taught to use the microwave. This is a home cook from Grandmaville, from Texas, and so for her, it’s a completely viable tool,” Alton said. And indeed the microwave managed to save the day for Nancy, as she was crowned the champion.
by Lauren Miyashiro in Food Network Magazine, Holidays, Polls, September 6th, 2015
Burgers, brats and barbecue may be the stars at your Labor Day cookout tomorrow, but when it comes to side dishes, look no further than this week’s Most Popular Pin of the Week. Sunny Anderson’s seasonal casserole comes together with only a handful of ingredients and features a crispy topping of breadcrumbs, Parmesan and fragrant thyme, which turns golden in the oven.
For more crowd-pleasing recipes, check out Food Network’s Let’s Celebrate board on Pinterest.
Get the Recipe: Baked Zucchini
Christmas is still far away — 108 days away, in fact. But the holiday spirit comes (way) early to the Food Network Magazine office, where the staff is hard at work on the December issue.
Vote in the polls below to help provide valuable insight on the sweetest part of December: cookies. While you may not be ready to think about holiday roasts yet, there’s never a bad time to think about cookies, even if they’re reindeer-shaped and decked out in festive royal icing.