by Maria Russo, April 17th, 2017
by Maria Russo in Shows, April 16th, 2017
It was just last week that we here at Star Talk broke the news about the upcoming season of Food Network Star, which kicks off on Sunday, June 4 at 9|8c. Among a crop of talented hopefuls judge-mentors extraordinaire Bobby Flay and Giada De Laurentii...
by Layla Khoury-Hanold in Restaurants, April 16th, 2017
With the title of Iron Chef on the line, the stakes for the seven Iron Chef Gauntlet challengers couldn’t be higher. Of course each of them craves the opportunity to run the gauntlet against a trio of revered Iron Chefs, but ultimately six will fall in their quest to do so. After each week’s new episode, check back here to find an exclusive exit interview with the chef most recently eliminated.
All seven chefs put forth a strong showing tonight when they made their debut in Alton Brown‘s hallowed arena, but with a premiere Chairman’s Challenge featuring “wild” Secret Ingredients, it was only a matter of time before the competition got the best of one competitor. If you haven’t watched the episode yet, don’t read on until you do. We’ll be breaking down the episode and chatting with the eliminated chef.
by Rachel Trujillo in Recipes, April 16th, 2017
Many chefs thrive on flexing their creative muscles in the kitchen, but their best work often taps into those classic family recipes that first inspired their love of food. From comforting lasagna to blue ribbon-worthy pies, here are what the pros are cooking up when they’re craving a hearty helping of nostalgia. Read more
by Eric Kim in Holidays, April 16th, 2017
Aside from relaxing next to the beach, getting a glowing tan and catching up on your reading list, a huge draw for vacation is enjoying the local cuisine of whatever exotic location you have jetted off to. But unfortunately, a fabulous vacation isn’t always in the cards — though tropical menu items certainly can be. If you’re staying put this spring, read on below for some decadent recipes that can make this week feel like a delicious oasis.
Tropical Temptation (pictured above)
The addition of pineapple and lemon brings Sandra Lee’s drink from everyday cocktail to a getaway in a cup. Thanks to a splash of grenadine, you get a pop of red color that practically mimics a shining sunset.
by Joel Raneri in Shows, April 14th, 2017
I’ll always remember the first time I watched Ina Garten whipping up an extraterrestrial (what I thought was French at the time) meringue-based dessert called pavlova.
This was in the early 2000s, when my teeth were still crooked, pre-braces, and I hadn’t yet figured out hair product to tame my mop of a head. But what Ina taught me was that none of that matters, as long as you whip the egg whites to stiff peaks and defectively shape the meringue into a general disk-like guise — it’ll all get slathered in cream and fruit anyway.
Thus, the lure of the pavlova: Anyone can make it.
by From Our Sponsor in View All Posts, April 14th, 2017
The weather is heating up outside, and this weekend your favorite Food Network cooks are turning up the heat in the kitchen. On Saturday morning, Ree Drummond is making one-dish meals like Greek Salad in a Jar, Ramen Pho and a chicken sheet pan dinner. Then, the co-hosts on The Kitchen are making their best new chicken recipes, Valerie Bertinelli is hosting an elegant dinner party, and Giada De Laurentiis is putting a California twist on classic Italian recipes.
On Sunday evening, Alton Brown is taking a trip through the past and revisiting the greatest culinary battles on Iron Chef America, and preparing for his new role as Chairman in the newest installment of Iron Chef: Iron Chef Gauntlet. Seven of the hottest rising chefs from across America will battle each other each week until a single chef is left to compete in the ultimate battle: to beat three legendary Iron Chefs – Bobby Flay, Masaharu Morimoto and Michael Symon – either leaving in defeat or gaining the coveted title of Iron Chef. Then, on the premiere of Iron Chef Eats, stars from the world of Iron Chef are traveling across America and sharing their favorite spots for juicy, mouth-watering burgers and finger-licking-good barbecue.
by Amy Reiter in News, April 14th, 2017
Kevin Johnson, the owner and executive chef of The Grocery in Charleston, South Carolina, updates the spring classic of lamb with the addition of two fresh vegetable side dishes. But he doesn’t just throw everything together. He carefully considers how to compose vegetable dishes to complement the lamb and Josh Cellars’ Cabernet Sauvignon. Kevin says, “When you’re cooking, similar to making wine, you have to build all the layers in order for it to come together.”
by Emily Lee in Holidays, Recipes, April 14th, 2017
So much has been written about the complexity of wine tasting — the science and subjectivity behind the sip — that you might think there was nothing new to learn about the subject. Think again. In an interview with NPR about his recent book, “Neuroenology: How the Brain Creates the Taste of Wine,” Yale neuroscientist Gordon Shepherd has lots of surprising things to say about how we taste wine.
by Amy Reiter in News, April 13th, 2017
It’s nearly impossible to disappoint with scalloped potatoes considering the dish, like all gratins, is built on a foundation of cheese, cheese and more cheese. Most importantly, it makes an excellent companion to hearty mains, like roast chicken, lamb, pork tenderloin and ham. But despite its versatility and first-rate sidekick potential, scalloped potatoes — in all of their creamy extravagance — appear on our tables just a handful of times throughout the year: On Thanksgiving, sometimes on Christmas, and maybe again on Easter. Luckily for us, Easter is coming right up, so treat yourself and your guests to this classic potato side by choosing from one of our many holiday-worthy recipes.
The chefs in Food Network Kitchen make this decadent side dish by layering thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. For that mouthwatering golden-brown crust, top the dish with Parmesan cheese and bake until bubbly.
Traditional wedding cakes can be things of true, tiered beauty, but some couples prefer to kick it a bit more whimsical when it comes to dessert on their big day. That’s where sweet trends like pie tables, cupcake towers and doughnut walls come in.
But even those alterna-treats look downright conventional next to the saucy wedding cake a Miami couple — high school sweethearts Jessica and Tony Sanchez — served the guests who had gathered to celebrate their nuptials. Their choice? A pizza cake.