by Lauren Haslett in News, March 7th, 2017
by Amy Reiter in News, March 6th, 2017
It’s National Cereal Day! And to help you celebrate, we’re going to dish on some totally cool facts about your breakfast food of choice.
Cereal is one of those foods you just can’t help but associate with the good old U.S. of A. Invented in the United States in 1863 by James Caleb Jackson, according to reporting by The New York Times, and then popularized by the Kellogg brothers and beloved at our breakfast tables ever since, cereal is still a staple in most American homes.
But how much do you really know about it? Below, check out nine fun facts.
by Joseph Erdos in Shows, March 5th, 2017
Gwyneth Paltrow is expanding her empire and making it easier for the world to follow her food lead. The actress-turned-food-writer and healthy-lifestyle advocate is opening an organic cafe in New York, the next iteration in an endeavor that began in 2015 as a summer-in-the-Hamptons pop-up health-food purveyor.
Set to open in March adjacent to Paltrow pal and celebrity fitness trainer Tracy Anderson’s new private fitness studio — where membership will run you $900 a month, not to mention the $1,500 initiation fee — the new eatery, 3 Green Hearts, will offer coffee, juices, smoothies and healthy prepared meals. (The third member of the green-heart trio is Tracy Anderson CEO Maria Baum.)
by Samantha Lande in Restaurants, March 5th, 2017
It’s hard to believe that 10 weeks ago, 16 terrible cooks entered Worst Cooks Boot Camp, and now the two recruits who’ve excelled the most made it all the way to the finale to cook it out for $25,000. The Red Team’s Daniel and the Blue Team’s Ann came into the competition clueless about techniques and lacked any skill necessary to remotely pull off an edible meal. Remember Daniel’s frugal frittata that he overdosed on garlic powder and saffron, or Ann’s less-than desirable chicken breast with rice and tomato sauce? It’s better to forget!
In this last cooking challenge, the two recruits had the opportunity to show off all that they’ve learned for a panel of three culinary experts. The judges tasted both Ann’s and Daniel’s three courses before picking a winner, the one cook who served the best meal overall. Hear from the winning recruit and find out which mentor earned the glory and bragging rights.
Spoiler Alert: Interview with the Season 10 Winner
by Amy Reiter in News, March 5th, 2017
Chefs’ Picks: Veggie Comfort Food
The phrase “comfort food” often conjures up visions of spaghetti and meatballs, fried chicken and other meat-centric mains that people seek out as a source of both sustenance and solace. But with more diners adopting vegetarian or vegan diets, chefs are finding new ways to prepare comfort food classics sans the meat. Pros across the country share their hearty plant-based creations capable of satisfying the stomach… and the soul. Read more
by T.K. Brady in Polls, View All Posts, March 4th, 2017
Now that butter is back in our culture’s collective good graces, butter lovers (read: most of us, since butter consumption recently hit a 40-year high) may be ready to regard its past. That may be the thinking behind “Butter: A Rich History,” a new book whose author, food writer and former pastry chef Elaine Khosrova, has been making the rounds to dish about butter’s rise from its origins to its exalted place on our tables today.
The promotion of Khosrova’s book has provided those she has spoken with the opportunity to whip out their best butter puns. (“Spread” is a constant, but bonus points to Smithsonian magazine headline writers for shmearing it on thick with a double pun: New Book Clarifies Butter’s Spread …).
by Maria Russo in Recipes, Shows, March 4th, 2017
With the first day of spring only a few weeks away, Food Network Magazine editors have their taste buds focused on drinks piled high with cold ice cubes. And with so many opinions about exactly how to use ice in beverages, the editors want your thoughts. Do you dare put ice in a glass of red wine? How many cubes go into your morning iced coffee? You’ll find these questions and more in the poll, below. When you’re done, be sure to pick up a summer issue to see how your answers stack up against the rest of America. Read more
by Amy Reiter in News, March 4th, 2017
At the end of a long day, it can feel daunting to walk into the kitchen and stare down a complex, multi-step recipe when all you want is some dinner. But, of course, despite the time crunch, you’re still craving a satisfying meal — and perhaps a sweet treat too. The good news: You can, in fact, enjoy all the food you want while retaining your weeknight sanity. The secret is to take a few welcome shortcuts, both in terms of store-bought ingredients and tools that make the process of prep work speedy and simple. On this morning’s all-new episode of The Kitchen, the cast showcased an entire menu of weeknight-friendly recipes, and with those how-tos came helpful kitchen hacks. Read on below for all the details.
1. Save time with store-bought ingredients.
Sunny Anderson’s Honey Chipotle Chicken Wet Burrito (pictured above) can be on the table in a hurry, thanks in large part to a ready-to-go rotisserie chicken. By starting with already cooked meat — chicken that’s juicy and tender straight off the bone — she cuts her prep time significantly, though she doesn’t sacrifice taste or texture. Similarly, a can of honey-chipotle beans goes a long way in boosting the flavor of the hearty filling, while a flavor base of adobo sauce, barbecue seasoning and fresh scallions adds homemade comfort.
by FN Dish Editor in Shows, March 3rd, 2017
The Waldorf salad, with its sweetness and its crunch, is a classic for a reason. There’s a lot to love about its blend of apples, celery, walnuts and lettuce, with just the right amount of mayo and lemon, maybe some grapes. For most of us, the Waldorf seems like a salad staple, something that’s always been there. But, on the occasion of this week’s closing (temporarily, for renovations) of its namesake New York City hotel, the Waldorf Astoria, the New York Times has recalled the salad’s origins.
Here is the lowdown on how one of America’s favorite salads came to be — and why a Waldorf salad is called a Waldorf salad:
by Maria Russo in News, March 3rd, 2017
The stars have aligned in the Chopped kitchen as 16 of the biggest internet sensations, athletes, comedians, and film and television actors compete in the star-studded Chopped: Star Power tournament, premiering Tuesday, March 28 at 10|9c. Through this five-part competition, the celebrities must prove their culinary skills as they are tasked to create delicious appetizers, entrees and desserts from mystery baskets of ingredients in a limited amount of time. The winner from each heat will move on to the grand finale for a chance to earn the grand prize, $50,000 for charity.
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While standing in line at the supermarket, it’s kind of fun (admit it) to sneak a peek into the shopping cart of the people around you and, perhaps (OK, definitely), piece together a portrait of who they are and how they eat based on the groceries they’re buying.
The rise of online shopping, however, makes it more difficult to do that. But Amazon has given us a little insight into the shopping behavior of others by revealing the best-selling items among its Prime customers from last year. And the revelations are kind of nuts, or, really, totally bananas.