Matthew Grunwald has become something of a Food Network Star regular in the last few years. After his first stint in the competition back in Season 11, which ultimately ended in a Week 2 elimination, he returned for a shot at redemption on Comeback K...
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Late spring means berry season can’t be far behind. While there’s no denying the pleasure of snacking on them freshly picked, these jewels of summer also make a fine addition to dishes both sweet and savory. Read on to find out how chefs are bringing it with berries this season.
With its quaint beach town vibe, Nantucket makes for idyllic summers that become even more perfect when the fields of strawberries at Bartlett’s Farm are ripe for picking. “I like working with strawberries in the summer not only because they are so versatile, but also because we have the option to pick them ourselves at the farm,” says Chef Patrick Ridge. When he’s not snacking on the ruby jewels fresh out of the flat, he uses them to make desserts like strawberry shortcake, served at his American restaurant Island Kitchen, and grab-and-go pints of strawberry ice cream and strawberry-frosted doughnuts at his adjacent shop, Tilbury & Skiff. “It’s a fun experience being able to go out to the fields, gather your harvest and take them back to the restaurant to create doughnuts and ice cream,” he says. “The whole start-to-finish process is rewarding.”
You may think that your morning coffee-and-a-bagel routine could not be improved upon, but wait. What if someone put the coffee in the bagel, streamlining the whole eating/caffeinating process? Good news: Someone has.
Pre-coffee mind … blown.
The Food Network Magazine editors are taking a cue from Duff and already planning their pre-season spreads. Burgers and hot dogs play a big role at any football tailgate, but we have a feeling some of you get even more creative with your grub. Take the poll below to share your tailgating tips and tricks, then pick up a fall issue to see how your spread stacks up against the rest of America. Read more
Start your weekend with Ree Drummond as she turns regular, everyday ingredients into delicious and indulgent dishes like Roasted Garlic and Four-Cheese Pull-Apart Bread. Then, the co-hosts on The Kitchen are cooking with the flavors of summer and sharing tips and tricks for hosting an outdoor party. On Sunday morning, Ina Garten is making weeknight dinners, and later, Ayesha Curry is celebrating her heritage with a Jamaican-inspired menu.
On Sunday evening, it’s the final round of Comeback Kitchen and the competitors must pull out all the stops and impress Valerie Bertinelli and Tyler Florence with both their cooking and hosting skills when they each throw a dinner party. Then, it’s the premiere of season 13 of Food Network Star where we’ll meet the new competitors, the winner of Comeback Kitchen will be revealed, and guest judges Robert Irvine and Monte Carlo will help Bobby Flay and Giada De Laurentiis decide who will be the first competitor to go home.
On the new series Incredible Edible America, Mondays at 10|9c, comedian Jeff Dunham and his wife Audrey go on a cross-country road trip, on the hunt for the best eats the nation has to offer. The route follows along Jeff’s tour schedule — so you may even see some of his nutty and loveable characters make cameos on the show. Even they wanted to get in on the eating action, because these foods are too unique to miss.
FN Dish chatted with the couple to find out their most-memorable eats during the trip, and what impressed them most about the locations. There’s one sandwich named after the king of Rock and Roll that stood out.
Even when cooking for a family of six, I don’t plan my meals as closely as you might think. But I am pretty serious about stocking my freezer with enough staples to make whatever sounds like the right combination of delicious, quick and easy pieces each night. Here are the items I try to never be without, plus what I make with them.
Every time I see that beautiful sale sticker on chicken thighs, I load up my cart. Compared to breasts, thighs have more flavor, and you can’t be the price even without a hot sale. Slow-Cooker Chicken Tikka Masala is one of our go-to favorites, and I love that I can prep the whole recipe and throw it into a bag uncooked, right into the freezer. Giada De Laurentiis’ Roman-Style Chicken (pictured above) is another make-ahead gem. Packed with tender strips of bell peppers, this one has a veggie built right in. But the most-straightforward dinner in this collection of crowd-pleasers might be these grilled chicken thighs full of Greek flavors. Lemon, garlic and oregano swirl together, coating the chicken perfectly — and doing it all in minutes.