3 of a Kind: Nouveau Cacio e Pepe

by in Restaurants, April 20th, 2016

Lilia

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Cacio e pepe — a classic Roman dish that translates to “cheese and pepper” — is arguably one of the simplest recipes in the Italian canon. The combination of pecorino cheese and ground black pepper makes a simple yet irresistible creamy pan sauce ideal for coating pasta. The flavor profile has caught the attention of chefs stateside, and some are taking it way beyond the noodle. Read more

9 Ways to Eat Asparagus All Spring

by in In Season, Recipes, April 20th, 2016

When asparagus first appears at farmers markets in late March, we get a little overeager. Sure, the bright-green stalks can be found in supermarkets year-round, but in-season asparagus is a completely different vegetable when it comes to both flavor and texture. Nothing screams spring like crisp, sweet asparagus at its peak. Here are nine ways to ensure that you won’t get tired of it all season long.

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One-on-One with the Chopped Champions, Battle 4 Winner

by in Shows, April 19th, 2016

Jackie and AndreTonight the Season 5 Champions tournament continued with the final preliminary round, where four previous Chopped champs battled it out to earn the last spot in the grand finale. There the winners of all four preliminary rounds will compete for a chance to walk away with $50,000. In the last round of this fourth battle, one young chef went up against one experienced chef, who also happens to be an expert in pastry. The dessert round looked like it would be an easy win, but when it came to considering all three rounds, the judges chose the competitor who presented the best three courses overall. Find out who won this fourth preliminary battle and earned the last finale spot.

Read the interview with the winner

21 Recipes for Chocolate-Chip Cookie Addicts Everywhere

by in Recipes, April 19th, 2016

21 Recipes for Chocolate-Chip Cookie Addicts EverywhereChocolate chip cookies are a tried-and-true dessert staple for a reason; whether you like them chewy, crunchy or packed with nuts and fruit, there’s a cookie out there for you. Ready to take your cookie game to the next level? Try our mix of classic and creative chocolate-chip cookie recipes, including one that gives you permission to eat all the raw cookie dough you want (yes, really). Plus, check out our guide to baking your version of the perfect chocolate chip cookie, complete with your pick of textures and flavors.

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A Day in the Life of a Guy’s Grocery Games Judge: Part 1

by in Food Network Chef, Shows, April 19th, 2016

Guy's Grocery GamesAs a regular judge on Guy’s Grocery Games, the question I’m asked most frequently is, “Is it fun?” The short answer is YES. Being a part of GGG is truly a blast. So to give you an idea of why I love my job so much, I thought I would give you a little behind-the-scenes peek into the life of a GGG judge. Join me on a typical day.

6:40 a.m.: I wake up, five minutes ahead of my 6:45 a.m. “just-in-case” alarm. I drink the big bottle of water on my nightstand, splash water on my face, do a quick tooth-brushing, do 10 pushups to wake up, and throw a sweatshirt over my pajamas, slip some Toms onto my feet and head to the hotel restaurant for coffee. (Yes, I go to hotel lobbies and restaurants in my pajamas, sleep creases still in my cheek, and I hope I’m never too famous to do that.) Back in my room, I sip coffee, do my morning devotional, shower and dry my hair. One of the perks of this job is that I almost never have to factor in any makeup time before leaving. If I’m clean, that’s good enough.

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10 Ways to Cook Peas, the One Veggie All Kids Will Eat

by in Family, Recipes, April 19th, 2016

Pasta, Pesto and PeasNothing tastes more like spring than a sweet pea bursting in your mouth. But you don’t have to use the fresh ones for kids to eat them up. Fresh or frozen, no vegetable is easier, more affordable or tastier to serve kids than peas. Here are 10 of our favorite ways to feature them.

Pasta, Pesto and Peas
This Ina Garten classic is a favorite with kids everywhere. That’s because kids love pesto. And pasta. And peas. It’s a trifecta of kids’ favorite flavors.

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Scientists Want to Grow Potatoes on Mars

by in News, April 18th, 2016

Scientists Want to Grow Potatoes on MarsSpace food used to be about freeze-dried ice cream and Tang. Now it’s all about the humble spud.

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Farro with Cheese and Herbs — Meatless Monday

by in Recipes, April 18th, 2016

Farro with Cheese and HerbsI’d like to introduce you to your new favorite grain, farro. Similar in taste and texture to barley, this hearty Italian ingredient is prepared just as you’d make rice, by boiling it, and is a culinary blank canvas of sorts — you can pair it with countless other flavors, just as you can quinoa or couscous. While you can indeed make a batch of farro while you’re planning the week’s meals on Sunday and count on it starring in simple salads for a few days thereafter, you can also turn the heat up on farro and serve it in a hot casserole, as Giada De Laurentiis has done in her recipe for Farro with Cheese and Herbs.

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6 Splurges for Reveling in Your Tax Refund (Because YOLO)

by in Recipes, April 18th, 2016

Lobster Mac and CheeseGuess who just got their tax refund back? If the answer is you, then … way to make the rest of us all jealous! The odds are that you weren’t expecting this surprise check in the mail, so the question to follow is obviously how you’re going to put it to good use. Here’s what we’re thinking: food — but just not any kind. Use this extra cash flow to make an over-the-top meal that you wouldn’t normally splurge on unless it were a birthday, anniversary or some other important date (because, you know, budgets are a thing).

Amp Up Mac and Cheese with Lobster

Mac and cheese, whether from the box or homemade, is one of those creamy, comforting recipes that can be as frugal as you want it to be. Luckily, in honor of your refund (cha-ching!), you deserve nothing less than Ina Garten’s Lobster Mac and Cheese from Food Network Magazine (pictured above). Stir plump morsels of sweet lobster into a killer creamy blend made with Gruyère, extra-sharp cheddar and a hit of nutmeg. Because, let’s be honest, when you just got your refund, are you going to take your mac and cheese any other way? We didn’t think so.

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“I’m the Best That Ever Played This Game” — Alton’s After-Show

by in Shows, April 17th, 2016

No stranger to the role of judge or competitor on Cutthroat Kitchen, Richard Blais is a bit of an evilicious die-hard (he did win Round 1 of the latest Superstar Sabotage tournament, after all). And on tonight’s new episode, he proved his dedication in the most-permanent (or at least a permanent-looking) way: a Cutthroat Kitchen tattoo. The name of the game this week was breakfast, and for this special episode both host Alton Brown and Richard, who was the guest judge of the day, donned themed bathrobes as they doled out and critiqued contestants’ morning meals. And when Richard pulled back his own fuzzy robe, he revealed a shockingly realistic tattoo of the show’s logo on the left side of his chest.

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