by Maria Russo in Shows, February 16th, 2014
by Sara Levine in Recipes, View All Posts, February 16th, 2014
“Let nobody ever say that I am not a risk taker,” Simon proclaimed on Alton’s After-Show
following this week’s brand-new episode of Cutthroat Kitchen. He and Alton were catching up after the latest rounds of sabotage had unfolded, and they reflected on Simon’s no-holds-barred maneuver of testing the viscosity of Chef Billy New England clam chowder in Round 2.
During what Alton deemed “one of the finest moments,” Simon picked up Chef Billy’s bowl of soup and held it upside down directly on top of his head. “Chef, there’s thick,” Simon told the rival of his soup during tasting, “and there’s you-can-hold-it-over-your-head-without-danger-of-it-splashing-on-my-bald-bonce thick.” According to Alton, Chef Billy “had some starch manipulation issues,” which ultimate turned his chowder into a nearly solid soup. “It was just kind of wobbling there rather threateningly for a while,” Simon explained.
by Toby Amidor, February 16th, 2014
Mac and cheese is a comfort food all-star, beloved by kids and adults alike. The chefs in Food Network Kitchen created a classic, crowd-pleasing stovetop recipe that hits the spot, but they didn’t stop there. They took that basic recipe and baked it up with add-ins like veggies and meats for more complete, satisfying meals. Read more
by Rupa Bhattacharya in How-to, View All Posts, February 15th, 2014
Bored of the same old options? These delicious side dishes, which have fewer than 250 calories per serving, easily deserve to be front and center.
Day 1: Herbed Farro Pilaf
Whip up a batch of farro for a satisfying whole-grain side dish. (The next d...
by Joseph Erdos in Shows, February 15th, 2014
In case you’re hopping a plane to Sochi, Russia, right now or hoping to re-create Russia at home, here’s a quick primer on how to toast like the Russians do.
Obviously, vodka is a must. It should be served ice-cold, straight from the freezer (or the windowsill, if you’re in a particularly frigid region). Homemade infusions (lemon or horseradish work nicely) are fine, or just go with plain. Read more
by Maria Russo in Recipes, February 15th, 2014
When it comes to pronouncing foreign foods and terminologies, many people encounter difficulties. But on Worst Cooks in America, premiering this Monday at 9|8c, sometimes even the simplest to pronounce, relatively familiar words are a struggle for the culinary-challenged recruits — think “Thai” or “tofu,” for example. French terms are among those that beginner cooks master in their first weeks of culinary school, but in Boot Camp, these terms, more often than not, fly right over the recruits’ heads. Watching them attempt to pronounce words like “chiffonade” or “julienne” have resulted in some unforgettable moments.
Watch the video
by Amy Chaplin, February 15th, 2014
You heard it straight from the co-hosts on this morning’s all-new episode of The Kitchen: Frozen foods can make mealtimes simpler, quicker and heartier. With the help of some ready-to-go ingredients in the freezer, Jeff prepared his Freezer Fry-Up with Sunny-Side-Up Eggs, a family-friendly meal made with frozen pork, sweet potatoes and corn. But being able to rely on a stocked freezer full of your family’s ready-to-go staples requires a bit of planning, and it’s important to know which foods freeze best and how to properly freeze them in order to ensure the best results. After all, no one wants to open the door to find freezer-burned ingredients. Check out a few of Food Network’s top tips for preparing meat, vegetables and fruits for freezing, then get freezer-friendly recipes for any meal of the day.
Storage Solutions: Picking the correct bag or bin for what it is you’re freezing will help protect the food inside. It’s important to try to limit the air around the food, so opt for re-sealable plastic bags, especially when freezing fruits and vegetables, or small containers if freezing liquids.
by Virginia Willis in Recipes, View All Posts, February 14th, 2014
Nutty, hearty brown rice is easily a building block to multiple flavorful dishes, which is why it rarely fails to appear on my lunch or dinner menu at least once a week. With a pot of cooked brown rice on hand and a few basic ingredients, anyone can...
by Marisa McClellan in Holidays, February 14th, 2014
There was a diner that we would occasionally visit when I was a little girl. It was otherworldly. The fluorescent lights were bright and the restaurant was loud with the clanking of pots and pans, music on the jukebox and the chatter of the customers. I remember the waitresses with bouffants bustling about in their pink uniforms, the red, shiny vinyl booths and Formica tabletops, and the weathered men with worn baseball caps hunched over their coffee cups at the counter. What I remember the most, however, was the gleaming pie display case. It was vividly illuminated from the inside and the desserts were featured on constantly rotating, pristine white shelves, giving a 360 degree view of the tantalizing contents. This polished stainless-steel refrigerator was an absolute shrine to pie. It was truly memorable. Read more
by Sally Wadyka, February 14th, 2014
When I was in my mid-20s, some girlfriends and I started a Valentine’s Day tradition. Being that we were all single at the time, we chose to spend the evening of February 14 together instead of pining over ex-boyfriends and lost loves.
My friend Cindy would be on cocktail duty. Ingrid was in charge of selecting the movie. Una always brought the appetizers. And I took care of making our chosen dinner — fondue.
We’d start with a pot of cheese fondue with bread, steamed broccoli and grilled chicken for dipping. Once we’d had our fill of the savory course, I’d bring out a small pot of chocolate fondue with strawberries, orange segments, pound cake cubes and pretzel sticks. It was such a fun way to celebrate our loving friendships on a day most often reserved for romance.
Much attention is paid to the heart on Valentine’s Day, but maybe romance shouldn’t be the sole focus. Keeping the heart healthy is the best way to keep love alive — and diet is key to heart health. Rachel Johnson, PhD, RD, profe...