by Maria Russo in Books, Contests, Food Network Chef, July 6th, 2017
by Eric Kim in Recipes, View All Posts, July 6th, 2017
As a judge on Cutthroat Kitchen, Jet Tila offers his spot-on critiques of chefs’ sabotaged dishes, but he doesn’t just dish out feedback — when it’s his turn in the kitchen, he also dishes up plenty of food of his own. This Los Angeles-based chef and restaurateur is known for his Asian-inspired cooking and his culinary expertise, which he’s offering up to fans near and far in his just-released cookbook, 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes.
We caught up with Jet about this new book when he visited Food Network Kitchen for a Facebook Live demo of what he calls My Famous Drunken Noodles (click here to watch the demo and get the recipe), and he told us, “I believe that everyone in America can cook authentic Asian food.” Indeed this easy-to-follow cookbook breaks down the ins and outs of Asian cooking, and it’s chock-full of dishes you likely know and love but probably haven’t ventured to make at home, like tom yum soup, pad thai and drunken noodles. But with Jet’s go-to guide, your days of takeout are over. We’re giving five lucky, randomly selected readers the chance to win one signed copy each of 101 Asian Dishes You Need to Eat Before You Die. Read on below to hear from Jet, then find out how to enter to win the giveaway.
by Foodlets in In Season, Recipes, July 5th, 2017
Epicurus said that “feeding without a friend is the life of a lion or a wolf.”
We used to live in a cultural time and space when being alone — and certainly, eating alone — was frowned upon, seen as a form of crippled weakness. Who among us did not come of age in a high school cafeteria where sitting by oneself was the ultimate definition of social suicide?
by Allison Milam in Holidays, July 4th, 2017
8 Freshest Ways to Enjoy Summer Herbs
Move over, ketchup. Stay right there, Parmesan cheese. When it comes to adding bold flavor to summery recipes, nothing fits the bill quite like freshly cut herbs. Here are eight ways to pack any dish with basil, cilantro, parsley and more green picks.
Fish Skewers with Basil Chimichurri (pictured above)
Fresh basil and parsley are behind the technicolor look of this surprisingly kid-friendly dish.
by Layla Khoury-Hanold in Restaurants, July 2nd, 2017
When we’re scrolling down our social feeds, there are a few things that have been know to stop us dead in our tracks. In honor of July 4th, we’re lining up our favorite star-spangled red, white and blue foods. Let’s just say these videos will set off fireworks today.
Red, White and Blue Cheesecake (pictured above)
It’s easier to achieve the marbled look of this patriotic cheesecake than you might think. It just takes red, white and blue cheesecake batters and a wooden skewer for swirling.
by Sara Levine in Holidays, In Season, Recipes, July 2nd, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Summer is the season for outdoor feasts of all kinds: barbecues, picnics, potlucks and more. You’ve probably got the main event covered, but what to serve on the side? Instead of ho-hum potato salad or limp coleslaw, take a cue from these chefs’ favorites. Warning: They just might steal the show. Read more
by Sara Levine in Recipes, July 2nd, 2017
The classic strawberry-and-blueberry flag cake never gets old – we’re partial to Ina Garten’s version that is equally beautiful and delicious. But if you’re inclined to think more outside-the-box this 4th of July while still serving up patriotic pride, here are some new flag-shaped creations to whip up for your celebration.
Go Savory: Deviled Egg American Flag
Show your pride in the Stars and Stripes with this no-peel version of classic deviled eggs. Read more
by Julie Hines in Recipes, June 30th, 2017
What’s an urban dweller without an outdoor grill to do all summer, when our social media feeds are flooded with mouthwatering grilled recipes? Fortunately, investing in a good grill pan will save you from major FOMO this season. You’ll get the same gorgeous grill marks – and minimal cleanup – right on the kitchen stove. Some traditionally barbecued dishes even lend themselves well to the regular oven – no one will believe they were made indoors! Here are 5 weeknight-friendly recipes that were created with indoor grilling in mind.
Giada’s Italian-accented barbecue sauce – spiked with balsamic vinegar – is equally perfect on chicken or steak. She recommends any combination of breast or leg-and-thigh pieces of chicken or New York strips for this simple preparation. With your trusty grill pan, either will be ready in 35 minutes. Read more
by Amy Reiter in News, June 30th, 2017
Homemade ice cream is often thought of as a luxury dessert, something you make for a special occasion or right at the beginning of summer. The end product is amazing, but it’s such a process. If you own an ice cream maker (no judgement if you don’t – they’re only useful for making ice cream and the occasional frose, and who needs an extra piece of equipment lying around?), you have to start freezing the parts and prepping the ice cream base long before you can ever tuck into the end product. Enter no-churn ice cream. It’s totally doable as a weekend project or any time you have a few hours for ice cream to set up in the freezer.
The trick to smooth no-churn ice cream is folding whipped heavy cream into sweetened condensed milk (sorry friends, this is ice cream not salad). Then freeze the ice cream for a few hours and add any mix-ins when it’s at the consistency of soft serve, so they don’t all end up at the bottom of the ice cream. Freeze for another few hours until solid and scoopable and amazingly delicious.
Homemade is so much better than the store-bought stuff, and with recipes this easy, from-scratch ice cream will become part of your summer repertoire.
Strawberry Cheesecake Ice Cream (pictured above)
Fresh strawberry syrup and little bites of cheesecake are swirled into a cream cheese ice cream based, which makes for an indulgent summertime treat. Read more
by Julie Hines in News, June 30th, 2017
It’s a hot summer afternoon and you’re trying decide whether you want the boost of an iced coffee, the fizz of a carbonated beverage or the quench of a citrus drink. You actually don’t have to make a choice. A new citrus coffee soda called Keepers is blending all three into one reputedly refreshing drink. (Grub Street just called it quite possibly “the drink of the season.”)
A citrus coffee soda? The sparkling beverage blends “fresh lemon and lime juice with whole tangerines,” adds that to “freshly roasted single origin Ethiopian coffee beans” and brews it using “a Japanese flash brewing method” (boiled water plus ice) that gives it an especially “bright, refreshing flavor,” the Brooklyn-based startup explains on its website. The citrus-coffee brew is then cooled and carbonated.
You’ve just transferred some juicy tomatoes into the pot for a beautiful fresh pasta sauce and go to your phone to see the next step of the recipe, but your hands are covered in tomato juice. Time to stop and wipe off your hands to make sure you keep your phone clean.
Messy hands, meet Cook with Me, a collection of voice-activated recipes in Food Network’s In the Kitchen app where you can command Sage, the recipe assistant, to walk you through each step. There are also instructional videos along the way to make sure you’re on track to a delicious, fail-proof meal. Read more