by Joseph Erdos in Shows, May 10th, 2014
by Allison Milam in Holidays, May 10th, 2014
On the next episode of America’s Best Cook, the remaining five chefs must take on the challenge of cooking one of the top five most-intimidating ingredients, considered so by professional chefs. The challenge will test their adaptability and ability to work with some unfamiliar and difficult items. Luckily, the home cooks have mentors waiting in the wings to help them out. If only cooking at home were just like that when you needed guidance, with Tyler, Alex, Michael or Cat just an SOS button away.
For this challenge, the “deadly” ingredients are Arborio rice, quail, baby octopus, scallops in their shell and chicken livers. And at the end of the cooking, the home cooks will be judged by Chef Marcel Vigneron, who is known for taking big risks in the competitive kitchen. Will the home cooks flourish or falter? Which ingredient will get the better of them?
Watch a Sneak Peek and Vote on the Ingredients
by Leah Brickley in Uncategorized, May 10th, 2014
Before Mom even rolls out of bed on Mother’s Day, show her you care with a cheery breakfast-in-bed spread. With this easy option, the egg whippers, pancake flippers and table setters in your life — aka the kids — can lend a hand without waking Mom.
If Mom has so much grace she can balance a plate of pancakes with maple syrup in bed, you should undoubtedly flip some of Trisha Yearwood’s blueberry pancakes. Whether from a box or made totally from scratch, a short stack is sure to start Mom’s day off right. Or, let the kids dip thick slices of brioche or challah in a sweet egg mixture for the Perfect French Toast.
by Maria Russo in Uncategorized, May 10th, 2014
This Jimmy Kimmel video made the rounds this week when his show stumped a few civilians on the street by asking them to explain what gluten is. But Kimmel’s best line just might have been: “People are very anti-gluten, which bothers me b...
by Amy Reiter in News, May 9th, 2014
Kenny Lao, 36, grew up making Chinese dumplings with his mom, and his passion for that signature dish led to the creation of his fast-casual restaurant business. He wants to take the intimidation out of cooking and share how to make food that is simp...
by Virginia Willis in Recipes, May 9th, 2014
Does your state have an “official state snack?” Utah has Jell-O. (The state’s residents consume more of it per capita than any other state in the U.S., The Wire notes.) In South Carolina, it’s boiled peanuts, a “truly Southern delicacy.” In Texas, tortilla chips and salsa have been so honored for their popularity and proud tradition. Illinois adopted popcorn as its official snack in 2003.
Now New York is taking steps toward designating its own official state snack: yogurt. On Tuesday, members of the New York State Senate engaged in a spirited, comically protracted debate over the spoon-able fermented dairy product’s worthiness to wear the “state stack” mantle.
Given that yogurt production is big business in upstate New York and that the state is now, as the bill notes, “the number one processor of yogurt in the country,” you might expect it have slid smoothly through the Senate. In fact, after the bill, initiated by a class of fourth-graders (awww), was introduced for a vote by its sponsor, State Sen. Michael Ranzenhofer, things got a little messy.
by Amy Reiter in News, May 9th, 2014
While working on my first cookbook, I got into a squabble with my editor over a recipe title. I had created a grits casserole recipe called “Funeral Grits,” and my Harvard-educated, California-residing editor was appalled. She said no one would want to cook something associated with a funeral. I countered her argument, noting that a bowl of grits after a funeral would evoke comfort, not sorrow.
Who wouldn’t want a bowl of creamy, comforting grits when feeling sad? Comfort food means safety, satisfaction and simplicity. Grits are easy to prepare, can be a main meal or a side dish, will hold for hours in a low oven and reheat wonderfully as leftovers, even in the microwave. I’m suggesting this Grits Casserole for Mother’s Day breakfast or brunch. It’s easy enough that Dad can help the kids make it the day before or that morning. And, worst-case scenario, if the lady of the house has to cook her own Mother’s Day Grits Casserole, it can be made ahead by her too! Read more
by Marisa McClellan in Recipes, May 9th, 2014
What’s in Your “Cantry”? When you think of health food, you probably don’t think of reaching for your can opener. The Canned Food Alliance, a consortium of steel producers and can makers, is trying to change that. The alliance is in the midst of a full-on push to reposition canned foods as a convenient, healthy option; to lobby to ensure canned foods are included in federal programs; and to commission nutritional studies to underscore the wonders of canned food, sales of which have waned over the last decade. The industry wants consumers to embrace a new word, “cantry,” which it would like to see replace “pantry” in Americans’ vocabulary. “Cantry”? Well, I guess they can … try. [Reuters]
Everything Old Bay Is New Again: Old Bay Seasoning, now celebrating its 75th anniversary, is poised to break free of its Mid-Atlantic regional confines and claw its way, crablike, into the national spotlight. The Washington Post’s Wonkblog crunched the numbers on the spicy Maryland pantry (er, cantry?) staple and found that interest in it seems to be spiking. In fact, in recent years, Google-search interest in Old Bay Seasoning “has caught up to and appears to be surpassing interest in Tabasco for the first time,” Wonkblog reports. Impressive. Here’s hoisting a Flying Dog Dead Rise Old Bay Summer Ale in your honor, Old Bay. Yes, now you can get a beer that tastes like summer in Baltimore. No crab mallets needed. [Washington Post]
by Abigail Libers in Uncategorized, May 9th, 2014
Mother’s Day is always a touch bittersweet for me because I live a country away from my own mom. I moved to Philadelphia from Portland, Ore., in my early 20s, intending to stay just a couple of years. Instead I made friends, went to grad school and eventually met my husband. As much as I miss the West Coast, Philly has become home.
So these days I celebrate Mother’s Day by packing up a box of goodies, shipping it to my mom and scheduling a Sunday morning Skype date so I can “be” there while she opens it up.
The distance doesn’t stop me from planning an imaginary Mother’s Day meal. (Other people play fantasy sports. I fantasy meal plan.) To start, I’d put out some softened chevre, a few baguette rounds and a jar of rhubarb chutney. The main event would be a roast chicken with lemon, and with it I’d serve Ina Garten’s White Bean and Arugula Salad, good crusty bread from a local bakery and some broiled asparagus.
by Joseph Erdos in Shows, May 9th, 2014
Whether your mother is a recent kale convert or wouldn’t touch health food with a ten-foot-fork, one of these dishes is sure to match her unique brand of awesomeness. Here’s what to make if …
… your mom is on a whole-grain ...
This weekend on the Food Network is all about Mom, with a range of cooking shows offering recipes all geared to please Mom on her special day. Then, on Sunday night, it’s competition time as a new season of Guy’s Grocery Games kicks off the evening with four moms behind grocery carts.
This Saturday on The Pioneer Woman, Ree is cooking for Ladd’s grandmother. Then on Farmhouse Rules, Nancy’s having three moms over for a special celebration. And on The Kitchen, the co-hosts cook Mother’s Day brunch recipes. On Sunday, it’s all about pasta on Rachael Ray’s Week in a Day. Later in the morning, on Southern at Heart, Damaris has the ladies over for afternoon tea. On Giada at Home, Giada cooks a Mother’s Day lunch for her sister. Right after, Guy’s cooking his mom Penny a Mother’s Day meal on Guy’s Big Bite.
In the evening, come back for more Guy with the Season 2 premiere of Guy’s Grocery Games in a heartwarming Mother’s Day episode. Right after, watch America’s Best Cook: The home cooks must face dreaded ingredients to create chef-worthy dishes for guest judge Marcel Vigneron. Finally, in a new episode of Cutthroat Kitchen, the chefs must cook Sloppy Joes with mystery meat.