by Dana Angelo White, June 26th, 2014
by Nikhita Mahtani in Shows, June 26th, 2014
How you pick and store summer fruits can mean the difference between mealy disappointment and juicy perfection.
Buying: Turn to these antioxidant-packed fruits for a burst of sweet-tart flavor and vitamin C. When shopping for strawberries, r...
by Amy Reiter in News, June 25th, 2014
While many have probably dreamed of their wedding cakes since childhood, they were most likely not wedding cakes quite like this. From a cake with a river running through it to a tower of cake dripping in 30 pounds of Swarovski crystals, Food Network is going from coast to coast to find the most incredible creations by the best cake artists in the country. These magicians can make anyone’s dream cake come true —— no matter the cost.
Premieres this Saturday, June 28 at 9|8c.
by Nikhita Mahtani in Recipes, Shows, June 25th, 2014
Let’s talk burgers — big (but not too big), juicy and perfectly turned, with or without cheese, tucked inside a fancy bakery brioche or a basic potato bun, dressed to the nines or served neat. It’s nearly impossible to discuss the finer points of burgers without working up an appetite. But there’s no nibbling around the fact that some burgers are better than others. The question, then: What’s the key to making sure your burgers rank among the best?
According to The New York Times, a lot of it comes down to what you cook the burger on, and those known for the most-perfect patties insist on “heavy, cast-iron pans and griddles.” Yes, even if you’re cooking outside on a grill. Heat the meat in a pan over the fire. Don’t place your patties directly on the grill. “The point is to allow rendering beef fat to gather around the patties as they cook, like a primitive high-heat confit,” Times Senior Editor Sam Sifton explains as he strives to deconstruct “the perfect burger.”
by Cameron Curtis in Drinks, Food Network Chef, June 25th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Arctic char. A pink-fleshed fish similar in taste to salmon or trout, Arctic char works well in a variety of cooking methods. In this Cilantro-Crusted Arctic Char with Green Beans recipe, however, the fish is broiled with a coating of cilantro and mayonnaise, which shows mayonnaise isn’t just for baking chicken. Instead of a typical breadcrumb coating, chopped cilantro stems (an often discarded portion of the herb) help create a flavorful outer crust. With this recipe, dinner is just 20 minutes away.
by Amy Reiter in News, June 25th, 2014
Alton Brown may be spending most of his time on the set of Food Network Star or Cutthroat Kitchen, but there’s always time for a cocktail. He gave us the low-down on his favorite drink for summer, told us which trends he is totally over and answered how you can best stock your at-home bar.
What cocktail trends are you over?
Alton Brown: I’m over anything that involves a cheese-stuffed olive because I don’t like cheese in my booze.
by Dana Angelo White, June 25th, 2014
It would probably be an overstatement to call the usual way of reserving a table at a hot restaurant at a prime time on a Saturday night an entirely democratic process. In theory, snagging a seat is simply a matter of dialing up the restaurant or booking online through a free website like OpenTable — equally accessible to all. In fact, it probably doesn’t hurt to know someone or be someone or, if conventional wisdom holds, be the kind of person who’s willing to slip a little cash someone’s way.
Now a new batch of fee-based apps is aiming to change the way tables at desirable restaurants are reserved. Whether these new apps, which claim to make hard-to-get reservations available to anyone willing to open their wallets, make the process more democratic is open to debate. Certainly they’ll make it more expensive.
Whether restaurants and diners will embrace the idea of paying for something that has always been free, if sometimes inaccessible, remains to be seen. In New York City, the market most of these new apps initially aims to serve, people are already used to paying a fee to book tickets to events — even to movies.
“But for restaurateurs — even those who demand $6 for a baked potato to accompany a $48 steak — charging patrons for reservations feels like touching the third rail,” Julia Moskin noted in a recent New York Times story about the new apps.
by Foodlets in Family, June 25th, 2014
Sustainable. Gorgeous. Rich in nutrients. These are three ways The Nourished Kitchen captures the fresh and simple elegance of food. In her new cookbook, blogger and real-food proponent Jennifer McGruther – who favors the likes of bone-enrich...
by Nikhita Mahtani in Events, June 24th, 2014
When it comes to gimmicks for getting kids interested in their food, I say, “Yes, please.” I have no shame when it comes to fun presentation, cute shapes or miniature anything, as long as it’s no more difficult than making a plain old version. With four kids at home — the oldest just turned 5 — these are my favorite tricks of the meal-making trade.
1. Sandwich Sushi: We call these “roly-polies” in our house, and the method couldn’t be simpler. Take a piece of bread and use a rolling pin to flatten it out (making the surface bigger too), then fill with your usual toppings like PB&J, turkey or whatever your kids like. Roll up and slice into 3 to 4 pieces.
2. Bunny and Bear Hard-Boiled Egg Molds: Our kids love eggs, but they actually cheer when I spend an extra 20 seconds creating bunnies or bears with these easy-to-use egg molds. Just press a peeled egg into the mold, close and wait a few seconds, then pop ‘em out.
by Amy Reiter in News, June 24th, 2014
Tickets are on sale for the 2014 New York City Wine & Food Festival, an annual celebration of all things dining in New York City. For four days exclusively in October, (Oct. 16-19) food fans will get a chance to mingle with their favorite television stars, like Bobby Flay, Rachael Ray, the casts from The Kitchen and Chopped, and many more. The best part? Several events cost less than $100 this year. Get your tickets now.
Here are the events our editors will be covering throughout the festival — join us.
Thursday, Oct. 16
Cooking Channel presents Chicken Coupe hosted by Whoopi Goldberg
Ronzoni’s La Sagra Slices Read more
Farming is as big a part of the American identity as baseball, hot dogs and apple pie, but it has nevertheless been a shrinking part of the American way of life for decades. It takes only a drive past malls and multiplexes rapidly rising on land formerly dedicated to agriculture to appreciate that fact firsthand.
In its “40 Maps That Explain Food in America,” Vox.com uses a collection of charts, graphs and maps to illustrate how food in the United States is produced and consumed. In addition to exploring hot topics like the rise in obesity, the spread of McDonald’s, and the correlation between Waffle Houses and hurricanes, the feature reveals a lot about the trajectory of farming in the United States
Here are 10 interesting facts about U.S. farming — its history and current status — to be gleaned from Vox.com’s “40 Maps …”:
1. Between 1840 and 2000, the percentage of the American labor force engaged in agriculture-related work plummeted from a robust 70 percent to a measly 2 percent.