by Maria Russo in Community, January 1st, 2017
by Dara Pollak in Restaurants, December 31st, 2016
We’ve arrived in one of the best seasons of the year — no, I don’t mean the holiday season, which is wrapping up with today’s New Year’s Day parties. Instead, I’m talking about comfort-food season, which celebrates all things cheesy, creamy, hearty and oh so decadent. Ease your way into 2017 and keep warm all winter long with piping-hot comfort food, like the recipe featured in this week’s Most Popular Pin of the Week. The Pioneer Woman’s fuss-free Baked Ziti is layered with a gooey mozzarella mixture, a beefy meat sauce and, of course, plenty of pasta. This top-rated casserole yields a whopping 12 servings, so keep it in mind when you’re planning for a crowd.
For more indulgent recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Baked Ziti
by Maria Russo in Holidays, Recipes, Shows, December 31st, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Winter’s chill provides the perfect excuse to cozy up with a warming cocktail in hand. Get inspired by these pros who’ve shared their go-to drinks for warding off the cold-weather blues. Read more
by Amy Reiter in News, December 30th, 2016
Today’s New Year’s Eve, and for many, the party to welcome 2017 will happen tonight (and into the wee hours of tomorrow). But for others, the celebration goes down tomorrow in the form of a casual Jan. 1 brunch. If you would like to get your brunch on but are worried about waking up tomorrow and having to work in the kitchen, plan to host a “Lazy Brunch,” like what the co-hosts showcased on The Kitchen this morning. Check out their top tips for an easy, enjoyable get-together that’s ideal for easing your way into 2017.
Who says you need fancy flapjacks or elegant eggs to win the brunch game? Opt for a “Toast to the New Year” Toast Bar (pictured above) to keep it simple for yourself and satisfy the crowd. Offer brunchgoers an array of breads, spreads and toppings — think traditional and creative ideas alike, including mashed avocado, ricotta and smoked salmon — then let them help themselves when it comes to building up their bread. Click here to find additional ingredient ideas and a fuss-free way to make poached eggs, if that’s more your style.
by Joel Raneri in Shows, December 30th, 2016
No one knows exactly what the coming year will hold, but food experts have their suspicions — and a group of them are predicting that 2017 may be a big year for tea.
Green tea, for example, may be particularly hot. It has just landed on a list, based on a national survey of 1,700 dietitians conducted by food and health PR firm Pollock Communications and Today’s Dietitian magazine, of the top 10 superfood trends set to take off in 2017. Green tea’s rise reflects a trend toward more “mindful eating” and the consumption of foods with “health-promoting qualities,” Today’s Dietitian Mara Honicker said in a release about the survey.
by Amy Reiter in News, December 29th, 2016
It’s time to say sayonara to 2016, and what better way to start the New Year than with some fresh new recipes from your favorite Food Network chefs? This weekend it’s all about brunch and Saturday morning the co-hosts on The Kitchen are cooking with champagne. In addition to Sparkling Parfaits, they’re making a Pancake “Cake” with Sparkling Strawberries (pictured) and Geoffrey Zakarian is serving his Resolution Resolved champagne cocktail. Then Valerie Bertinelli is making savory breakfast favorites for dinner, Nancy Fuller is hosting brunch with a build-your-own Bloody Mary Bar and Bobby Flay is making a brunch menu inspired by the flavors of Italy.
On Sunday night, Guy Fieri is rounding up 16 of his favorite DDD chefs for a five part Flavortown tournament and Anne Burrell and Rachael Ray are back in Boot Camp to try and turn some of the Worst Cooks in America into culinary masterminds.
by Lauren Piro in Holidays, View All Posts, December 29th, 2016
If Starbucks took fancy Euro-esque coffee options to main-street America, and Dunkin’ Donuts, with its 59 cent espresso shots and two-buck-and-change cappuccinos and macchiattos, brought them to the dollar-doughnut-loving masses, who will bring them to the Big Mac-and-fry eaters of the world?
by Amy Reiter in Drinks, News, December 28th, 2016
The last bash of the year calls for some especially festive party food. We’ve picked out a few ideas that turn up the dial when it comes to flavor and presentation — but aren’t too difficult to tackle as you’re wrapping up your end-of-year to-do list. Cheers to 2017!
Champagne Jelly Flutes (above)
For a truly “magical” New Year’s Eve, toast with jelly shots that trick the eye. These inspired treats look like fizzy flutes of sparkling wine, but really require a spoon to eat!
by Kristina Bornholtz in Behind the Scenes, How-to, December 28th, 2016
If you’re a beer drinker and variety is your thing, you’re in luck. You could now drink a beer from a different American brewery every single day for more than thirteen and a half years (13.5 years!) and never have to return to the same brewery twice.
That’s because, according to a recent report from the Brewers Association, a trade association focused on small and independent United States brewers, the number of breweries in the U.S. has climbed, as of the end of November, to a record-setting 5,005.
by Dara Pollak in Restaurants, December 28th, 2016
Dear readers, this is my confession. I may work in food, but for my entire life, I have been holding my knife incorrectly. And using the wrong knives. And generally making life more difficult for myself than it needed to be.
Finally, I decided to do something about it.
For the last four years of my life, I was a college student, settling for cutting everything in my house with a haphazard set of serrated and paring knives. Everything worked, but just barely. I was too busy focusing on my classes to focus on technique or true expediency.
But now I have graduated and have a little more dignity than a bowl full of misshapen veggies — and the constant fear that I might slice my finger off with a steak knife as I slice through a slippery mango. And I have a whole slew of foodie co-workers to impress. So, what does any post-grad with a plan do?
Go back to school, of course.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Caviar and potato chips usually sit at opposite ends of the fancy food spectrum. Lately, however, chefs have united the two, pairing the upscale tinned fish eggs with the humble potato, a seemingly ideal combination that brings together both creamy and crisp textures. Read on to get the take on these creative dishes that fuse the familiar flavors of fried potato with the bold and briny notes of caviar. Read more