by Layla Khoury-Hanold in Restaurants, December 16th, 2015
by Leah Brickley in Shows, December 16th, 2015
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Just when you thought you’d had your fill of savory mash-ups, the restaurant world jumped into the game with a new, hybrid take on classic cravings. Whether in burger, waffle or taco form, these finds prove that sometimes two dishes together are indeed better than one. Read more
by Lauren Miyashiro in Holidays, Recipes, December 16th, 2015
Our young contestants on this week’s episode of Chopped Junior definitely had to think outside of the box for all three challenges. That got us thinking about a new way to enjoy a classic treat like the cupcakes they had to use in the dessert round.
by Kristina Bornholtz in Community, Food Network Chef, December 16th, 2015
When you hear “fruitcake,” you probably envision a dry, dense cake that arrives by mail during the holidays. The fruit-filled loaf has a bad rep, and it’s time to change that. These five delicious recipes dismantle everything you thought you hated about fruitcake.
“For anybody who doesn’t like fruitcake, forget it. You’ll love these,” says Ina Garten. And we believe her. Sherry-soaked fruit is infinitely more appealing when encased in buttery cookie dough with crunchy pecans and a touch of lemon.
by Emily Lee in Holidays, Recipes, December 16th, 2015
If you think your recipe box is full of delicious family recipes, imagine how Bobby’s daughter must feel. Today, Sophie Flay is teaming up with her dad to kick off her mini-series on Food Network’s Snapchat Discover, with never-before-seen recipes and more.
by Joseph Erdos in Shows, December 15th, 2015
Whether you like your ham crosshatched or spiral-sliced, spicy or sweet, we’ve got just the recipe for your Christmas feast. The differences may seem subtle at first, but choosing the right glaze or spice rub to suit your palate will make a world of difference.
Fig-and-Orange-Glazed Ham (pictured at top)
You can’t go wrong with a classic spiral-sliced ham dressed in a super-seasonal fig-and-orange glaze. For the best flavor results, spoon half of the glaze over the ham before baking and save the rest to drizzle on top once the ham comes out of the oven.
by Amy Reiter in News, Restaurants, December 15th, 2015
Tonight after the Family Affair episode of Chopped
, judges Geoffrey Zakarian, Marc Murphy and Maneet Chauhan go into the kitchen to try out the appetizer basket in a new episode of Chopped After Hours
. With just 20 minutes they have to cook with a pork roll, pizza dough, baby eggplant and Chinese spaghetti sauce. “Whatever that is,” says Ted Allen about the jarred ingredient, which Marc promptly dares him to swig. But Ted refuses; instead he asks the judges, “Why don’t you guys do your best to mask this flavor?” But the dares don’t stop there, as we’ll see in the episode.
by Maria Russo in Community, Shows, December 15th, 2015
There are restaurants you matter-of-factly grab a meal or a quick bite at — and then there are dining destinations where you make a point of snapping a photo of the sumptuous foods you are about to dig into to share with everyone you know on social media. Instagram knows the difference.
The social media photo-sharing service has just unveiled a list of the 10 most-geo-tagged restaurants of 2015. You got your decadent doughnut shops, you got your fancy bakeries, you got your seafood shacks and your meat-sandwich emporiums — spanning from coast to coast. So much eye candy to savor.
Here’s the list:
by Emily Lee in Holidays, Recipes, December 15th, 2015
For many, the new year brings with it a time of change and opportunity, and as the cast of The Kitchen looks ahead to 2016, they’re getting set to switch up their popular cocktail segment. Instead of “It’s Five O’Clock Somewhere,” the wonderfully boozy close to the show will be renamed. What, exactly? That’s where you come in. Yes, you, fans.
The Kitchen is looking for the best fan suggestions for the new name of the cocktail segment. If you have an idea or two, please share it in the comments below. It may end up being chosen and revealed on-air!
by Maria Russo in Shows, December 15th, 2015
Fragrant pine branches layered with ribbon and candy canes, a freshly cut yule log smoldering in the fireplace, winter-white landscapes come to life with merry snow people: These are the season’s defining emblems, and you can always rely on them to set a festive scene at your holiday party. Even better is when they’re manifested in sweet, edible form. Here are seven of winter’s familiar symbols transformed into whimsical desserts, including delicate snowflake cookies, classic French yule log cake and a tower of cupcakes fastened in the shape of a Christmas tree.
Cupcake Christmas Tree (pictured at top)
Transform basic chocolate cupcakes into a stunning centerpiece for your Christmas dessert spread by generously coating the frosted tops with green sprinkles or jimmies and fastening them onto a Styrofoam cone using toothpicks.
If the mere thought of opening up your home to guests and hosting a party sends chills down your spine, you’re not alone. But it doesn’t have to be all work and no play for you as the host. On her all-new series Giada Entertains, Giada De Laurentiis is out to prove that throwing a party can be downright easy — and also enjoyable for both you and your guests. All you need are a few good-to-know strategies and tried-and-true recipes, which Giada is set to share.
Premiering Sunday, Jan. 3, 2016, at 11a|10c, Giada Entertains proves that the season of celebration doesn’t have to end with the holidays. No matter if you’re inviting the gals over for a casual night in or you’re gathering fellow football fans for a tailgate of epic proportions, Giada has the tricks to help you execute the party with ease. In each episode she’ll dish out crowd-pleasing eats and drinks, as well as offer her secrets for setting up and maintaining the best vibe for the event you’re hosting. With her simple how-tos in your back pocket, you’ll not only feel comfortable entertaining but also look forward to it.