We’ve barely put away our swimsuits and sunscreen, but baristas at a certain coffee chain are already steaming up their immensely popular fall-flavored drink, the Pumpkin Spice Latte. Inspired by this beloved seasonal beverage, Food Network Kitchen created pumpkin-spiced treats like French toast, sticky buns and muffins, plus a take on the latte that you can make in the comfort of your own kitchen. Sip one any time of year – we won’t judge.
In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm.
It’s understandable how cauliflower’s neutrality can easily dump it into the “boring” category. It’s white (yawn). The flavor is no beet or sun-ripened tomato, but it’s solid. It’s got that whole crazy “I look like a brain” thing going on. But isn’t it our weaknesses that can serve to be our greatest strengths?
Shopping for avocados at the supermarket can bring on sticker shock. But when the guacamole itch strikes, you’ve just got to scratch it, right?
Some sticky-fingered guac lovers in South Australia have apparently taken matters into their own hands, sidestepping the produce aisles and going straight to the source. Authorities say an estimated 1,500 kilograms of Hass avocados were stolen straight off about 22 trees — stripping them bare — on a property in the town of Barmera in South Australia’s Riverland region.
Now that school is back in session, we’re bringing back an old-school concept — the cookie jar — and giving it a fresh new look and taste. Have fun baking a few batches of homemade cookies over the weekend and store them in airtight containers or jars for the kids to select an after-school sweet. These bright, candy-adorned treats from Food Network chefs appeal to the child in us all. The kids won’t be the only ones trying to sneak them from the cookie jar (a high shelf helps!).
Chilled noodle salads make perfect warmer weather meals as they are simultaneously refreshing and satisfying. Here, the earthy flavor of soba noodles, made from a combination of buckwheat and wheat, are enlivened by tangy rice-vinegar-pickled cucumb...
If you’re attending Food Network in Concert this September 20, your dinner plates (and wine glasses) will be in the hands of the city’s greatest chefs. Surrounded by succulent barbecue, dreamy pasta and sushi like you’ve never seen it before (to name just a few), it’s safe to say you won’t have to worry about food on the night of the festival. But what about the rest of your trip? Here, Food Network stars and headliner Phillip Phillips share their dinner recommendations to continue your culinary adventure in Chicago.
Geoffrey Zakarian: Paul Kahan’s restaurants Avec and Blackbird, and Stephanie Izard’s Girl and the Goat.
Anne Burrell: The Purple Pig, BellyQ, and I always have to go for a piece of BIG MEAT, so I like to go to Gibsons!
Brisket, that slowly cooked, soft-to-slice, sometimes stringy staple of your grandmother’s holiday table, humble and homey as it is, has been known to capture occasional media attention. President Obama serves it every Passover at the White House Seder, after all. Now barbecued brisket, of which the POTUS is also an apparent fan, is enjoying a moment in the spotlight.
New York Times food writer Julia Moskin recently observed that New York food obsessives, currently in the throes of a love affair with barbecued meats like “brisket, beef ribs and spicy beef sausage … turned out in authentic fashion,” are zeroing in “on brisket alone,” and giving it their own city twist by serving it “in untraditional sandwiches or with more up-to-date side dishes.”
Comfort food is notoriously indulgent. Butter, cheese and potatoes make appearances in nearly every dish. Even though it’s not the healthiest cuisine in the world, we turn our heads away from the calorie count in the name of comfort and deliciousness. But even these down-home dishes can be lightened up by replacing fat-laden ingredients and opting for the oven instead of the fryer. By being more conscious about ingredients, you can enjoy these classics with a little less guilt.
Lightened-Up Mac and Cheese
If you often find yourself craving a big bowl of cheesy goodness, this recipe is going to be your new best friend. Instead of heavy cream, this version uses skim milk and low-fat sour cream, and includes part-skim mozzarella and low-fat Swiss. And for a little indulgence in the flavor department, it calls for a few tablespoons of grated Parmesan cheese.
While some meat-focused recipes may suffer if you remove their beefy components, paella — often made with chorizo, chicken and shellfish — isn’t one of them. This classically Spanish meal is rice based, and so long as you keep the bold flavors of spices like paprika and saffron, it will maintain its tried-and-true flavor when you swap out the meat for nearly any and all of the vegetables in your refrigerator.
Food Network Magazine’s Vegetable Paella (pictured above) is a big-batch dinner that’s surprisingly simple to prepare. This stir-fry-casserole hybrid starts with fresh veggies like fennel, baby artichokes and eggplant seared on the stove, then it’s moved to the oven for the final minutes of cooking. Because this hearty meal is made with short-grain paella rice, similar to risotto rice, it needs that time in the oven so the rice can absorb the rich taste of the tomatoes and white wine and become tender. A final addition of salty capers and sweet piquillo peppers promises next-level flavor and texture, while parsley will offer a welcome burst of freshness before serving.
For most A-list chefs, certain things are expected when they enter the kitchen: quality ingredients, sufficient space to work and adequate tools to get the job done. In the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, however, 16 culinary masters will learn the hard way that when it comes to Alton Brown‘s Cutthroat arena, these luxuries aren’t guaranteed.
Beginning Wednesday, Oct. 8 at 9|8c, an impressive roster of famed chefs will try their hands at eviliciousness and face off against each other over the course of four heats, plus a finale of tournament-style competition. While some of the chefs may know each other and have histories of working together, don’t expect the contest to turn friendly. In true Cutthroat Kitchen form, the sabotages will be hilariously brutal, the auctions fierce and the mind games in full effect.