Here’s one for your list of foods you may not be in a hurry to try: a tortilla chip so spicy it will make you gasp, cough, weep and beg for mercy (or water or milk, honey, yogurt, ice cream … anything that might help!).
When Ayesha Curry heads into the kitchen, she’s not just prepping a quick meal for herself; she’s thinking about her husband, NBA great Stephen, and their young daughters as well, all of whom bring hearty appetites to the table. Beginning this fall, you can join Ayesha in the kitchen for a taste of what’s on her menu, as she’s kicking off her brand-new series, Ayesha’s Homemade, on Saturday, Oct. 22 at 12|11c.
Just like her husband on the court, Ayesha, a cookbook author and social media aficionado, has a game plan when it comes to family-friendly cooking. She’s known for turning out time-tested recipes and contemporary showstoppers alike, all with easy and approachable prep work ideal for everyday meals and dressed-up gatherings alike. Updated takes on brunch staples, party-ready stuffed peppers, holiday-worthy mac and cheese — these slam-dunk favorites and more craveable recipes are all in the works in Ayesha’s kitchen. She knows just what it takes to wow the crowd, and when she and her family open up their home to viewers, she’ll show you her secrets for making it happen.
One look at these recipes and you might think you know what’s what: a cheesy pizza, a big bowl of rice, a classic layered lasagna. But look closer and you’ll uncover every dish’s hidden treat: Each one is made possible (and more flavorful, and healthier) by cauliflower.
The delivery man sure didn’t drop this pizza at your doorstep. Though it’s cut into triangles and doused in sauce and cheese like your go-to slice, it’s not your average pizza at all. In fact, Ree Drummond reinvents pizza crust with her Cauliflower Crust Pizza, which nixes the flour and still manages to create a crazy-good pizza foundation. Even if you aren’t going gluten-free, a slice of this veggie-packed pizza will have you on board with the alternative.
Are you, or someone you love, experiencing SFS — Salad Fatigue Syndrome? Getting your daily recommended intake of veggies doesn’t have to mean eating pithy lettuce salads that leave you feeling hungry. Cure your own SFS with the simple Rx for one of these delicious and satisfying vegetable salads that don’t have a single leaf of lettuce in sight.
You might think there’s no need to improve on a classic caprese — until your first forkful of Plum Caprese Salad (pictured above). Juicy plums pair beautifully with creamy Burrata cheese; mint, basil, champagne vinegar and white balsamic vinegar let the colors of the produce shine.
No matter the day or time, the Cutthroat Kitchen arena is often brimming with eviliciousness. But in tonight’s premiere heat of the Tournament of Terror, Alton Brown-turned-Hannibal Lecter upped the diabolical factor immeasurably and brought in spooky spirits to control a sabotage. After two rounds of downright scary-good challenges, the host introduced the “CTK Seance Board,” which let the spirits, not the doomed chef, select ingredients for a blood orange dessert in Round 3.
Chef Richard Blais, the judge of the day who donned a “Clarice Darling” getup like a champion, tried his hand at the board on the After-Show — and let’s just say that he was all too eager to partake in the experience. “The spirits are with me!” he proclaimed, with his eyes closed and head thrown back as the spirits (or rather the spirits of the Bob hidden in the table) took control. “What do the spirits want you to have?” Alton questioned, as Richard’s hand was dragged across the board on a figure before it ultimately landed on blood oranges. The judge took his fruit in stride, but little did he know the horrors that awaited him: first a clown sidekick, then a menacing shower prep station that required careful manipulation.
With every week of Worst Cooks in America, Boot Camp gets more difficult — and sometimes a bit more cringe-worthy. This week’s challenges forced the teams to make sausages from scratch. And sausage isn’t the easiest thing to watch being made, especially if you’ve got a dirty mind like the remaining seven celebrity recruits, most of whom are comedians. At the end of the challenge, it all came down to who made the best links. Having the most trouble among all the recruits, John and Tommy turned out the worst sausages, and they were chosen for the elimination round — where they had to fill sausages again! The one who passed with the best quantity and quality would advance to next week; the other would go home.
To truly get the most out of every season, you need to start with a plan. So when you’re putting pumpkin picking, hay rides and sweater shopping on your fall to-do list, don’t forget to pencil in some kitchen time too. These recipes will instantly get you in the autumn spirit.
Healthy Pumpkin Oatmeal Bake (above)
You simply can’t get in a season’s worth of pumpkin eating unless you start first thing in the morning. This satisfying recipe is nutritious and can serve a crowd.
Have you ever stopped to consider — really consider — the school lunch? Stop making that face; it’s not that bad. And anyway, I mean the history of it.
Writing in Time, food historian Emelyn Rude looks back at how America’s school lunch program came to be and how it has developed into the robust program it is today.
School lunches have had their ups and downs. Here’s a rough timeline, culled from Rude’s eye-opening piece:
By Angela Carlos
This week the Chopped Junior contestants proved that sometimes the best culinary experiences come together at the last minute. From two foods — the minute steaks that transported former major league ballplayer Jason Varitek back to childhood, and the just-a-minute-overcooked sauce from young chef Tavia that Chef Kristen Kish simply loved (a happy accident!) — we learned how important a minute can be in creating the perfect dish.
Much like this competition, real life gives you negative minutes to pull lunch together before you dash out the door in the morning. In the final round, Tavia’s and Lillie’s desserts did more than impress us — their dishes inspired this week’s lunchbox idea. Lillie’s use of pistachios with the mystery basket cherries and crumbly shortbread led us right to the best grab-and-go item of all: granola bars.
By Patty Lee
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Croissant mash-ups soared into the spotlight in 2013, thanks in large part to Pastry Chef Dominique Ansel’s now-famous Cronut. This croissant-doughnut hybrid became such a dessert sensation that it stoked demand for similar creations across the country and beyond. Several years later, the croissant is back in the limelight, but this time chefs are having fun with the humble French pastry in its more classic form. Instead of marrying the buttery, flaky breakfast item to another pastry, the pros are tweaking croissants with cheese, sprinkles and other creative add-ins.