by Amy Reiter in News, July 29th, 2014
by Maria Russo in Recipes, July 29th, 2014
It’s not always clear, as you’re standing in the supermarket aisle and feeling overwhelmed by a shelf crowded with different versions of the same product, when it’s worth reaching for a recognizable name brand and when you can save yourself a few hard-earned bucks and buy generic without sacrificing quality. Next time you’re in that situation, you may want to ask yourself, “What would a chef do?”
In a follow-up to a recent study on the over-the-counter-medicine-buying habits of doctors and pharmacists, a group of researchers at the University of Chicago’s Booth School of Business and at Tilburg University in the Netherlands has revealed which foods chefs and other food-prep pros buy generic more frequently than the general consumer, and for which food products they tend to shell out for a name brand.
by Ricky Smith in News, Product Reviews, July 29th, 2014
Cheesecake, chocolate chip cookies, brownies and pound cake — these are just a few of the mouthwatering sweet treats that can be made easily all year round with guaranteed success. But when it comes to those fruit-focused desserts that depend on the ripest produce, it’s often best to wait until their shining season, to make sure the finished product turns out as sweet as possible. While strawberry and rhubarb season is coming to a close and the fall harvest of apples is still a few months away, now is the time to celebrate juicy peaches, and one of the easiest ways to do that is to bake them into a deliciously decadent cobbler. Start with a base of sweetened, spiced sliced peaches and finish it with an indulgent topping of crumbled oats or buttery pastry before baking until it’s tender and bubbly. For more summertime dessert inspiration, check out Food Network’s top-five peach cobbler recipes below to find must-try picks from Alton Brown, Sunny Anderson, Guy Fieri and Trisha Yearwood.
5. Slow-Cooker Peach Cobbler — A hands-off dessert that requires only 15 minutes of prep time, Alton’s fuss-free cobbler lets the slow cooker do the work for you.
4. Blueberry-Peach Cobbler — Save time in the kitchen by using a prepared pie dough as the topping for Sunny’s two-fruit dessert, laced with nutmeg for added flavor.
by Amy Chaplin, July 29th, 2014
Remember that beef jerky you got at the gas station during road trips? The stuff that’s loaded with sodium and has what you would imagine the texture of dog treats to be? Well, it has come a long way since then, becoming a bona fide healthy snack for protein lovers. With less sodium, better flavors and almost nothing unnatural about it, artisan jerky is on the rise.
Just one ounce of the leading brand’s beef jerky can have almost 800 milligrams of sodium, while new brands that concentrate on a more-natural process usually stay around 400 milligrams for the same-size serving (some as low as 300). Besides the fact that these new brands won’t make you feel like you’re gnawing on a salt block, they’ve also got an ingredient list you can fully pronounce. It’s refreshing to see words like “garlic” and “sesame seeds” in place of words like “flavorings” and “monosodium glutamate.”
by FN Dish Editor in Contests, Food Network Chef, July 29th, 2014
When summer produce is at its peak, it needs little more than the addition of a few seasonings for the flavors to really shine. Here, cucumbers, summer squash and tomatoes are blended into three simple soups accented with herbs and enriched with avo...
by Sarah De Heer, July 29th, 2014
Alton is Food Network’s resident food historian, the overall respected voice of reason as a mentor-judge on Food Network Star, and the evilicious host of Cutthroat Kitchen.
Now fans of Alton’s have the ultimate chance to win an autographed cutting board, as well as a copy of his Good Eats 3 cookbook.
by Guest Blogger in Entertaining, July 28th, 2014
Rachael Ray hosted the final five, as well as Alton, Bobby and Giada, on her talk show during last week’s episode, and tasked the finalists with helping to solve a common problem: dinnertime struggles. After several successes (and also several failures), Star Talk wanted to catch up with the host herself to find out her thoughts on the show.
Star Talk: Rachael, what are your final thoughts on how the final five performed in this episode?
Rachael Ray: I think overall they did really well. I think some of them were a little more comfortable than others, but you know, it’s a really tough thing to try to master working in front of a camera and a live studio audience and having the family that you’re cooking for literally at the counter. So it was sort of a triple threat. I thought once they each got into it, even those that weren’t as comfortable found their rhythm eventually.
by Nikhita Mahtani in Recipes, July 28th, 2014
by Camille Styles, photography by Buff Strickland
As temperatures are slowly on the rise, it’s officially time for some fun in the sun! And there’s no better way to celebrate the season than with a pool party inspired by the colors, flavors and flowers of Hawaii. This year, take a cue from everyone’s favorite tropical destination, and host a stylish yet approachable luau with a few simple tips.
by Amy Reiter in News, July 28th, 2014
Quiche is perfect when you’re in the mood to indulge. Made by baking creamy eggs with cheese and preparing them in a buttery pastry crust, this French specialty is a great dish for an extraordinary occasion, and because of its hearty ingredients, it also works as a warming dinner staple. The best part of this dish is its versatility — from smoked meats or vegetable proteins, to different types of cheeses and various vegetables, it can be altered to suit your mood.
In this Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust recipe from Ellie Krieger, the pastry crust is lightened up by the use of oats, low-fat buttermilk and cooking spray. This makes the crust an incredible source of fiber, without losing the buttery feel of a perfect pie crust. The filling involves a selection of mushrooms and onions to pack in some more nutritional punch, and the creamy Gruyere cheese adds a salty, tangy touch. With flavors this good, you’ll get the feel of an indulgent treat without all the extra fat. Breakfast for dinner, anyone?
by Justin Warner, July 28th, 2014
Is your morning cup of orange juice in danger? It might be. And your grapefruit too.
A bacterial disease known as citrus greening (AKA Huanglongbing or HLB or yellow dragon disease) is threatening America’s citrus crops. Named for the way it turns citrus fruits green, misshapen and bitter tasting, and thus unsuitable for sale or consumption as either fresh fruit or juice, citrus greening poses no direct threat to humans or animals. For the trees themselves, however, it is devastating — and ultimately deadly. There is, as of now, no known cure.
Though the disease likely originated in China in the early 1900s and has long wreaked havoc abroad, citrus greening wasn’t detected in the United States until 2005, when it was spotted in Florida. By 2008 it affected almost every citrus-growing county in Florida, and it has continued to spread broadly and rapidly, primarily via a gnat-sized insect called the Asian citrus psyllid, which carries the disease from tree to tree as it feeds.
Time flies when you are watching hoping-to-become celebrity chefs duke it out on camera. Two months ago, we were introduced to 12 hopefuls, and one by one, the mentors have crushed the dreams of all but five of them. Now in New York City, the competitors are given a heaping helping of “It’s Getting Real,” which is one of my favorite buffet-style dishes.
They stop by Food Network HQ, which Sarah says feels “like Christmas morning.” I still get that feeling when I stop in. This reminds me, I have a mood ring that belongs to one of Susie Fogelson’s kids’, and I need to give it back.
If the competitors had mood rings, the rings would turn black the second it’s revealed that the gang will be doing a live field story in Chelsea Market. It sounds simple. The gang will head to a vendor downstairs. There they will find a summer staple (think ribs, lobsters, ice cream, yogurt-based dips and corn) and report to the Mentors back upstairs.