by Eric Kim in Holidays, April 16th, 2017
by Joel Raneri in Shows, April 14th, 2017
I’ll always remember the first time I watched Ina Garten whipping up an extraterrestrial (what I thought was French at the time) meringue-based dessert called pavlova.
This was in the early 2000s, when my teeth were still crooked, pre-braces, and I hadn’t yet figured out hair product to tame my mop of a head. But what Ina taught me was that none of that matters, as long as you whip the egg whites to stiff peaks and defectively shape the meringue into a general disk-like guise — it’ll all get slathered in cream and fruit anyway.
Thus, the lure of the pavlova: Anyone can make it.
by From Our Sponsor in View All Posts, April 14th, 2017
The weather is heating up outside, and this weekend your favorite Food Network cooks are turning up the heat in the kitchen. On Saturday morning, Ree Drummond is making one-dish meals like Greek Salad in a Jar, Ramen Pho and a chicken sheet pan dinner. Then, the co-hosts on The Kitchen are making their best new chicken recipes, Valerie Bertinelli is hosting an elegant dinner party, and Giada De Laurentiis is putting a California twist on classic Italian recipes.
On Sunday evening, Alton Brown is taking a trip through the past and revisiting the greatest culinary battles on Iron Chef America, and preparing for his new role as Chairman in the newest installment of Iron Chef: Iron Chef Gauntlet. Seven of the hottest rising chefs from across America will battle each other each week until a single chef is left to compete in the ultimate battle: to beat three legendary Iron Chefs – Bobby Flay, Masaharu Morimoto and Michael Symon – either leaving in defeat or gaining the coveted title of Iron Chef. Then, on the premiere of Iron Chef Eats, stars from the world of Iron Chef are traveling across America and sharing their favorite spots for juicy, mouth-watering burgers and finger-licking-good barbecue.
by Amy Reiter in News, April 14th, 2017
Kevin Johnson, the owner and executive chef of The Grocery in Charleston, South Carolina, updates the spring classic of lamb with the addition of two fresh vegetable side dishes. But he doesn’t just throw everything together. He carefully considers how to compose vegetable dishes to complement the lamb and Josh Cellars’ Cabernet Sauvignon. Kevin says, “When you’re cooking, similar to making wine, you have to build all the layers in order for it to come together.”
by Emily Lee in Holidays, Recipes, April 14th, 2017
So much has been written about the complexity of wine tasting — the science and subjectivity behind the sip — that you might think there was nothing new to learn about the subject. Think again. In an interview with NPR about his recent book, “Neuroenology: How the Brain Creates the Taste of Wine,” Yale neuroscientist Gordon Shepherd has lots of surprising things to say about how we taste wine.
by Amy Reiter in News, April 13th, 2017
It’s nearly impossible to disappoint with scalloped potatoes considering the dish, like all gratins, is built on a foundation of cheese, cheese and more cheese. Most importantly, it makes an excellent companion to hearty mains, like roast chicken, lamb, pork tenderloin and ham. But despite its versatility and first-rate sidekick potential, scalloped potatoes — in all of their creamy extravagance — appear on our tables just a handful of times throughout the year: On Thanksgiving, sometimes on Christmas, and maybe again on Easter. Luckily for us, Easter is coming right up, so treat yourself and your guests to this classic potato side by choosing from one of our many holiday-worthy recipes.
The chefs in Food Network Kitchen make this decadent side dish by layering thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. For that mouthwatering golden-brown crust, top the dish with Parmesan cheese and bake until bubbly.
by Maria Russo in Food Network Chef, Shows, April 13th, 2017
Traditional wedding cakes can be things of true, tiered beauty, but some couples prefer to kick it a bit more whimsical when it comes to dessert on their big day. That’s where sweet trends like pie tables, cupcake towers and doughnut walls come in.
But even those alterna-treats look downright conventional next to the saucy wedding cake a Miami couple — high school sweethearts Jessica and Tony Sanchez — served the guests who had gathered to celebrate their nuptials. Their choice? A pizza cake.
by T.K. Brady in Holidays, Recipes, April 12th, 2017
The quest for gauntlet glory begins this Sunday night, when seven of America’s most-esteemed chefs will face off for the ultimate culinary title on Iron Chef Gauntlet (premiering at 9|8c). There’s no telling what challenges host and Chairman Alton Brown will have in store for these fearless hopefuls, but one thing is certain: To outlast each other and to prepare to run the gauntlet against not one but three Iron Chefs in the finale, these challengers must come prepared with both kitchen savvy and the fiercest of ambitions.
Ahead of this all-important premiere episode, we caught up with Iron Chef Geoffrey Zakarian and Donatella Arpaia, who together will be judging the Secret Ingredient Showdown in Round 2. Read on below for what it’s like for them to return to the world of Iron Chef and what missteps they simply won’t forgive on a challenger’s plate.
Geoffrey, how does it feel to be on this side of the battle, judging instead of competing in an Iron Chef battle?
GZ: Well, I judge a lot, so it’s very familiar. But this is a very high level of judging, and I relish it.
by Joseph Erdos in Shows, April 12th, 2017
The beauty of Easter brunch is that it doesn’t have to be complicated. Simple salads, easy egg dishes and glazed ham can be delicious without too much effort in the kitchen, which gives you even more time to help kids hunt for eggs and plan everyone’s Easter baskets. Whether you’re scrambling to plan a whole Easter brunch menu or just need a few more things, these simple recipes will make your table holiday ready in no time. Read more
by Foodlets in Holidays, Recipes, April 11th, 2017
In this all-new Chopped tournament, 16 stars from the Web, sports, comedy and Hollywood have converged to prove their star power. In the third episode, comedic stars Julie White, Ron Funches, Illeana Douglas and Jonathan Sadowski have entered the kitchen for more than just fun. They’ve entertained us on TV, film and Broadway, but this time the judges will decide whether these funny people’s food can hold up without shtick. After cooking through three rounds of mystery baskets, one star rose to the top. Find out who earned the chance to return to compete in the finale on April 25.
Hear from the Winner
Lamb may be a classic Easter dish, but if your family is like mine and doesn’t hold that dish in your repertoire, there are plenty of delicious choices that are every bit as festive. Read on below for my tried-and-true picks, like ham, pork roast, chicken and seafood.
Pasta Bolognese (pictured above)
The beauty of making this dish for company is that the sauce needs to simmer for a few hours before serving, which means that you can get the bulk of the meal finished before your guests arrive.