by Jeff Mauro, July 20th, 2015
by Maria Russo in Shows, July 19th, 2015
We begin this episode with a quick (yet tasty) amuse-bouche of heavy foreshadowing, served by the only remaining female finalist, Michelle. According to my brain muscle, she might be going home today.
That being said, we begin the day with a round of...
by Maria Russo, July 19th, 2015
It’s true what they say: Bobs have more fun. On tonight’s brand-new installment of Alton’s After-Show, two of the Cutthroat Kitchen Bobs — the guys in charge of demoing and deconstructing host Alton Brown’s seemingly never-ending loot of sabotages — faced off in a diabolical yet hilarious horse race, all in the name of explaining to judge Jet Tila just what three chefs endured in Round 1’s biscuit breakfast battle.
Propped up on inflatable horses, the Bobs took their marks at the front of the arena and bounced around the kitchen for a full lap, much to the delight of Alton and Jet, who watched the mayhem unfold. “Coming around the gate it’s the kind-of-sort-of-bald-headed-skinny Bob taking the lead over the bespectacled Bob, who better catch up,” Alton said, narrating the race in his best announcer voice. In the end, Alton declared the match a draw, though “the bespectacled Bob” lost his balance at the very end, toppling to the ground on his side so the bouncy horse was belly up for a moment. “Great sabotage,” Jet said after realizing what challenges these horses held for the three sabotaged chefs.
by Guest Blogger in Restaurants, July 19th, 2015
It's the nature of the Food Network Star beast that even though no matter how badly finalists want to achieve their dreams of stardom, ultimately only one can win the coveted title, and with that, 11 finalists will be going home. Every week Star Talk...
by Christie Bok in Community, July 19th, 2015
By Drew Lazor
Who’s got the best cheesesteak? It is a question that nags many a native Philadelphian, particularly when out-of-towners visit. After all, the elemental combo of griddle-cooked beef, gooey cheese and onions (gotta get onions), stuffed into a long roll, is our most-famous culinary export. Attempting to answer, beyond a shadow of a grease-dripping doubt, is a good way to drive yourself crazy, to say nothing of the damage to your waistline. Instead, let’s look at 10 of the area’s most-distinctive cheesesteak makers, all of whom provide a serious napkins-so-necessary experience.
(Note: For the purposes of this feature, we’ve decided to relegate Pat’s and Geno’s, South Philly’s world-famous dueling cheesesteak specialists, to “Hall of Fame” status. Sure, you should try them — but try these, too.)
Check out the full gallery for all 10 ’steak-savvy spots.
by Maria Russo in In Season, Recipes, July 19th, 2015
Whether you’re a self-proclaimed chocoholic or eat the treat just once in a while, chocolate is an ingredient that can put a smile on almost everyone’s face. Enjoy it in an old-fashioned candy bar, drizzled on an ice cream sundae or mixed into a decadent pound cake, as it is in this week’s Most Popular Pin of the Week. Trisha Yearwood transforms her basic pound cake recipe by adding heaps of cocoa powder for an intensely decadent chocolate flavor. Serve each slice with a scoop of vanilla ice cream for a mouthwatering summer dessert.
For more dessert recipes, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Chocolate Pound Cake (pictured above) from Trisha Yearwood.
by Christie Bok in Recipes, July 18th, 2015
Bun, meat and toppings — there are only a few key elements to a classic burger, but it’s crucial to make each a success when building this ultimate summertime favorite. No one knows meat quite like Chef Tim Love, a Texas-based restaurateur who’s recently partnered with Hellmann’s Mayonnaise as the brand launches its Squeeze bottle, and FN Dish checked in with him to get his takes on constructing the ins and outs of a tried-and-true burger. Read on below for what he had to say, then browse our best-ever burger recipes ideal for outdoor cookouts.
The Bun: What’s your favorite kind?
Tim Love: Potato bun. Keep it classic.
The Meat: What’s your favorite ratio, and how should it be cooked?
TL: I like a 50/50 blend of prime tenderloin and prime brisket, but grilling meats to the perfect temperature can be tricky. Try using a meat thermometer and look for 130 to 135 degrees if you’re going for medium rare. That’s how I like mine done.
by Maria Russo in Recipes, Shows, July 18th, 2015
Biting into a juicy, sweet and mildly tart piece of pineapple just might have you dreaming of a tropical vacation. Though its peel is nothing short of exotic, pineapple’s bright yellow interior still has a delicious familiarity that makes this fruit desired year-round. Pineapple is versatile in both sweet and savory recipes, and it can be enjoyed raw, baked or — especially in these summer months — grilled. And while fresh pineapple certainly holds its own in recipes such as Tyler Florence’s Chicken and Pineapple Skewers, the canned variety has its starring moments too. Keep reading below for more ways to use pineapple, and check out Food Network Magazine’s five-step guide to cutting and peeling this delicious fruit.
Pineapple Upside-Down Cake — Just as delicious to eat as it is beautiful to look at, Ree’s Pineapple Upside-Down Cake for Food Network Magazine is definitely a crowd-pleasing dessert (pictured above). Not only does canned pineapple give this cake a convenience factor, it also moistens and naturally sweetens the batter. Add maraschino cherries for a beautiful contrast in color and a fruity garnish.
by Foodlets in Family, Recipes, July 18th, 2015
Whether you’re grilling burgers, brats or barbecue this summer, nothing will round out your cookout menu quite like a hearty potato salad, and when it comes to creating the ultimate version, there are two groups: mayonnaise-dressing devotees versus vinaigrette lovers. On this morning’s all-new episode of The Kitchen, the co-hosts took those schools of thought one step further by creating two potato salads that differed not only in toppings but also in potatoes. Read on below for Geoffrey Zakarian’s and Katie Lee’s easy, crowd-pleasing recipes, one featuring Yukon golds and another made with golden sweet potatoes.
The star of GZ’s simple-to-prepare Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette (pictured above) is the sweet and tangy dressing he tosses with the potatoes. The addition of briny capers and whole-grain mustard guarantees a bold bite, while pickled cherry peppers and a duo of herbs offer color and freshness. Geoffrey says that you can make this potato salad the night before serving it; just keep it in the refrigerator, and be sure to toss it well before digging in.
by Amy Reiter in News, July 17th, 2015
When it comes to cooking with small kids underfoot, I’m always looking for dinner ideas with that magical combination of flexibility, simplicity, big flavors and tender meat. Our kids are 1, 3, 4 and 6, and the whole crew has varying amounts of teeth at any given time, so tender meat is a must. Plus, it’s delicious — no matter what age you are.
So I rely on two delicious marinades that I know by heart to put on anything from flank steak to chicken strips to roasted whole chickens. One is a tangy blend of lime and cumin; the other is lemon and garlic. Even though they’re both citrus-based, they’re full of totally different flavors. Our kids LOVE them, and, as a bonus, you can double any batch of marinade and throw a second dinner in the freezer while you’re making the first. The meat will just keep soaking up more flavor while it thaws later on.
S’mores are all very well and good (and when done precisely to your taste, well, very good), but a new app and website — Fireside Provisions — takes camp food to the next level.
Click through and you can have healthy, high-end-sounding camp food — scones with “natural jams,” Starbucks coffee, maple mustard pork chops and spicy chili-baked yams, and yes, “gourmet s’mores” (not to mention essentials like organic sunscreen and soap, natural toothpaste and biodegradable toilet paper) — delivered right to your door in advance of your camping trip.