Bacon is much easier to chop when it’s cold. Keep a stash in the freezer for weeknight meals — separate from the strips you use for breakfast — then just slice and dice straight from the freezer. If you need to separate the strips, microwave on defrost just until you can pull them apart.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient acai juice. The goal of this challenge was to use the juice of the antioxidant-packed South American berry to its full advantage, for its color and distinctive flavor. This recipe for Bratwursts with Sweet-and-Sour Cabbage uses the acai juice as the braising liquid instead of water or broth. By doing so, the juice not only lends a gorgeous purple hue, it also adds sweetness and earthiness that elevates this classic comfort food. Your family will love the eye-catching appeal and flavor of this dish.
While shrimp cocktail may be the centerpiece on appetizer tables everywhere, there are indeed more ways to prepare these two-bite beauties than simply boiling them and serving them with cocktail sauce. For something a bit more dressed up but still deliciously easy to prepare, look to shrimp scampi, a quick-fix classic that pairs garlic, lemon and often a splash of white wine with the tender shellfish. Most traditional scampi recipes call for relatively petite shrimp, but even the larger varieties don’t take more than a few minutes to cook, so it’s a must-try preparation when you’re pressed for time in the kitchen. Check out Food Network’s top-five shrimp scampi recipes below to find tried-and-true as well as creative takes on this favorite dish from Giada, Bobby, Ina and more Food Network chefs.
5. Lemony Shrimp Scampi with Orzo and Arugula — Giada sears the shrimp with shallots for mild flavor, then mixes them with peppery arugula, orzo pasta and a simple lemon vinaigrette for refreshing, vibrant results.
4. Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic — Ready to enjoy in only 15 minutes, Bobby’s sweet and savory shrimp are brushed with a bold blend of soy sauce, honey, lime juice and garlic before they’re grilled.
Comfort food can be a personal thing. My ultimate comfort dish is my grandmother’s famous baked spaghetti, served up with a heaping helping of nostalgia. Her recipe (and similar ones like this from Food Network Kitchen) is made up of ingredients that are universally comforting: pasta, rich red sauce and plenty of cheese. When my sweet tooth beckons, though, it’s all about the chocolate. Ina’s Brownie Pudding, made with “good” cocoa and real vanilla bean, is my go-to.
Given chefs’ notoriously long hours at their restaurants, plus the efforts they devote to filming television shows, making personal appearances and authoring cookbooks, it’s no surprise that Food Network stars are rarely in one place for long — and hardly ever in the same place at the same time. That all changes, however, when it comes to the South Beach Wine & Food Festival; for one weekend every winter, nearly all of your favorite chefs converge upon the sunny, sandy shores of Miami for the ultimate weekend-long celebration of the best and the latest in eats and drinks.
The 13th annual festival just wrapped up in South Beach on Sunday, but while the cooking demonstrations, seminars, dinners and late-night parties were in full swing, The Kitchen host and Iron Chef Geoffrey Zakarian found time to catch up with some of his closest friends and colleagues in the business. He recorded a SiriusXM Food Talk radio show (airing on SiriusXM Stars Channel 106 on Wednesday, Feb. 26 at 8|9c) one afternoon near the pool deck at The James Royal Palm, and he welcomed fellow Chopped judge Marc Murphy, a few co-hosts from The Kitchen, including Jeff Mauro, Sunny Anderson and Katie Lee, plus Anne Burrell, Robert Irvine and more food folks to dish on all things from competition television to the ever-changing restaurant industry and memorable work projects from days gone by.
Nuts should be stored in the freezer. Their high levels of natural oils can turn rancid but cold temperatures will help to slow down the process. The darkness of the freezer will also protect the nuts from being exposed to light, which can cause them to go stale.
Made with 100% whole grains, these waffles have a tasty, nutty flavor and a more robust texture than the average waffle. In addition to the cornmeal, you can use whatever whole-grain flour you have on hand, including whole-wheat or spelt flour. The ...
Carrot sticks and hummus are my go-to snack when I need a quick, healthy pick-me-up. When time is on my side, though, carrots have so much more to offer than simply snacking. Roasting brings out their natural sweetness, making them a tasty, easy side dish. There’s the ever-popular carrot-ginger soup pairing, which Food Network Kitchens has turned into an energy-boosting breakfast smoothie. Speaking of soup, I found a couple of new, inspiring ones too. Here’s a peek at some of the more-versatile recipes that elevate the humble carrot to superstar status in the kitchen.