Ski destination Taos, N.M., may not generate the global attention of Colorado ski towns and New Mexican cultural centers like nearby Santa Fe, but the high-desert city is just as worthy a destination for its stunning views, year-round outdoor activities and unique heritage. All those aspects also show up in the food. Talented toques combine local flavors and influences into a wide array of dishes inspired by cultures from around the globe. Read more
Cakes, cookies and pies often claim the dessert-spread spotlight, but there’s indeed room for another creamy favorite to join the sweet party. This week’s Most Popular Pin of the Week, a gooey, rich banana pudding from Trisha Yearwood, wows the crowd with layer upon layer of decadent flavors, like classic vanilla wafers, fresh banana and a fluffy meringue topping. Perhaps best of all is that Trisha’s top-rated treat is easy to prepare and will feed a crowd, making it a go-to showstopper for your next get-together.
For more sweet ideas, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Banana Pudding
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
We’re making our way across the country, finding chefs’ favorite burgers in a variety of cities. We’ve talked to chefs about their picks in New York City and Chicago. Now we’re hitting Miami, just in time for the 15th annual South Beach Wine & Food Festival. Read more
No matter if you’re a butter-and-salt purist, a fan of the vibrant-orange cheese powder or a sweets lover who’s craving all things gooey caramel, the popcorn you’re most used to having is likely simply popped and served in a big ol’ bucket or bag. But these puffy corn kernels can indeed rise above the ordinary toppings and presentation — all it takes is a few how-tos. On this morning’s all-new episode of The Kitchen, the cast introduced a duo of next-level takes on popcorn just in time for awards season, which celebrates perhaps the ultimate popcorn-eating pastime: movie watching. Read on below for two sweet and savory renditions, both easy to make and endlessly impressive.
Is Saturday your favorite day of the week? Ours, too! Especially because it means we get a full hour of Katie Lee and her castmates on The Kitchen (11a|10c). But what happens tomorrow, when the new episode has come and gone? Don’t worry — you can get even more Katie all day tomorrow, when she takes over Food Network’s Snapchat Discover.
Remember all the agitation and excitement about the taco emoji? Now it’s the humble dumpling’s turn.
The Dumpling Emoji Project is an effort — launched by New York Times writer Jennifer 8. Lee and designer Yiying Lu — to celebrate what its founders have deemed a “seemingly universal food, popular throughout the world’s cultures.”
What to Watch: Country Music Divas Reba and Trisha Cook Together, and The Kitchen Hosts an Award-Season Partyby Ricky Smith in Shows, February 19th, 2016
Stay in and relax this weekend with your favorite chefs and their all-new eats. Saturday morning, don’t miss a new episode of Trisha’s Southern Kitchen with special guest Reba McEntire. She and Trisha are taking a tour of Trisha’s new exhibit at the Country Music Hall of Fame and then cooking up classics like Turkey Meatloaf with BBQ Glaze and lemon pound cake with royal glaze. Then, the co-hosts of The Kitchen are hosting an award-season celebration with perfect party dishes like surf and turf crostini, Popcorn-Coated Popcorn Chicken and Strawberry Chocolate Mini Trifles.
It’s a fact: Piling everything you love about your comfort food faves into a casserole dish makes every bite just taste better. Going the bigger-batch route not only means you can feed a crowd no problem, but it also means you’ve got more opportunity for cheese. In the spirit of all things cheesy, we’ve got five dishes that are infinitely better when reborn as giant cheese-topped casseroles.
Twice-Baked Potato Casserole > Twice-Baked Potatoes
You might have once said that there’s nothing better than a crispy, cheesy twice-baked potato — and you’d almost be right. When Ree Drummond reimagines twice-baked potatoes in all their cheesy, bacon-loaded goodness as a comforting casserole, you get creamy, decadent deliciousness you can pile onto your plate.
Feeding the kids after school is part art (something fresh and inviting!) and part science (fill them up, but not too much!). As the mom of four young kids, I like to go small for the afternoon snack, focusing on fruit and vegetables. It’s a chance to get another serving of either one in for the day — but that doesn’t mean a stray granola bar won’t make an appearance. Check out some of my favorites.
Peanut Butter Granola Bars
The only problem with serving Giada De Laurentiis’ homemade granola bars after school is that your kids will want more than one — and that’s not going to leave them with room for dinner! If you can convince the kiddos to eat these tasty snacks in moderation, you really can’t go wrong.
Ramen has been the must-eat winter soup for long enough. Now the udon noodle — the chewier and plumper cousin to the ramen noodle — is slurping its way into the spotlight. Broth experts across the country are focusing on the chewier noodle at standalone spots and prominently featuring the dish at top-notch restaurants. Here are three spots where udon may bowl you over. Read more