by Nikhita Mahtani in Recipes, July 28th, 2014
by Amy Reiter in News, July 28th, 2014
Quiche is perfect when you’re in the mood to indulge. Made by baking creamy eggs with cheese and preparing them in a buttery pastry crust, this French specialty is a great dish for an extraordinary occasion, and because of its hearty ingredients, it also works as a warming dinner staple. The best part of this dish is its versatility — from smoked meats or vegetable proteins, to different types of cheeses and various vegetables, it can be altered to suit your mood.
In this Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust recipe from Ellie Krieger, the pastry crust is lightened up by the use of oats, low-fat buttermilk and cooking spray. This makes the crust an incredible source of fiber, without losing the buttery feel of a perfect pie crust. The filling involves a selection of mushrooms and onions to pack in some more nutritional punch, and the creamy Gruyere cheese adds a salty, tangy touch. With flavors this good, you’ll get the feel of an indulgent treat without all the extra fat. Breakfast for dinner, anyone?
by Justin Warner, July 28th, 2014
Is your morning cup of orange juice in danger? It might be. And your grapefruit too.
A bacterial disease known as citrus greening (AKA Huanglongbing or HLB or yellow dragon disease) is threatening America’s citrus crops. Named for the way it turns citrus fruits green, misshapen and bitter tasting, and thus unsuitable for sale or consumption as either fresh fruit or juice, citrus greening poses no direct threat to humans or animals. For the trees themselves, however, it is devastating — and ultimately deadly. There is, as of now, no known cure.
Though the disease likely originated in China in the early 1900s and has long wreaked havoc abroad, citrus greening wasn’t detected in the United States until 2005, when it was spotted in Florida. By 2008 it affected almost every citrus-growing county in Florida, and it has continued to spread broadly and rapidly, primarily via a gnat-sized insect called the Asian citrus psyllid, which carries the disease from tree to tree as it feeds.
by Dana Angelo White, July 28th, 2014
Time flies when you are watching hoping-to-become celebrity chefs duke it out on camera. Two months ago, we were introduced to 12 hopefuls, and one by one, the mentors have crushed the dreams of all but five of them. Now in New York City, the competitors are given a heaping helping of “It’s Getting Real,” which is one of my favorite buffet-style dishes.
They stop by Food Network HQ, which Sarah says feels “like Christmas morning.” I still get that feeling when I stop in. This reminds me, I have a mood ring that belongs to one of Susie Fogelson’s kids’, and I need to give it back.
If the competitors had mood rings, the rings would turn black the second it’s revealed that the gang will be doing a live field story in Chelsea Market. It sounds simple. The gang will head to a vendor downstairs. There they will find a summer staple (think ribs, lobsters, ice cream, yogurt-based dips and corn) and report to the Mentors back upstairs.
by Nikhita Mahtani in Shows, July 27th, 2014
Many of us are guilty, at least on occasion, of scarfing down food and swallowing large mouthfuls. Beyond that, who hasn’t heard some variation of the chew-your-food-X-number-of-times counsel? Such advice may sound like dietary superstition, b...
by Alton Brown, July 27th, 2014
Creating tiramisu can be time-consuming, as it involves soaking lady fingers in an espresso mixture and topping them with a sweet mascarpone cheese-based cream. This specifically requires the use of superior utensils, like whisks and mixing bowls, in order to make sure each layer has the perfect flavor profile. Host Alton Brown
decided that the contestants on Cutthroat Kitchen
needed to forgo these tools – one of the contestants had to replace all of his cooking tools with coffee strainers and stirrers. This made the dish especially difficult, because the coffee filter didn’t allow the mascarpone creation to be mixed properly, and it also starting soaking up all the espresso meant for the lady fingers. How could the Food Network team deem it an appropriate sabotage for the show?
Click play on the video above to see how the Food Network culinary team could create the tiramisu with this sabotage.
by Maria Russo, July 27th, 2014
Every week, Alton Brown
is joining the Star Talk roster to talk about the most-recent elimination and the thoughts behind each difficult decision from the judges’ perspective.
Click play on the video above to find out why Alton voted the way he did. (Spoiler alert: The latest finalist sent home is revealed in the video.)
by Nikhita Mahtani in Community, July 27th, 2014
With only one episode until the final-four rivals will pitch their would-be Food Network show to executives, the pressure was on this week as the top-five hopefuls arrived in New York City for the last leg of their Food Network Star journey. If you h...
by Abigail Libers, July 27th, 2014
Keeping cool in the summer used to be all about ice-cream, but not anymore. The next time you feel a craving come along, try your hand at a no-cook dessert, like this recipe for gooey Chocolate-Peanut Butter No-Bake Cookies. Using easy pantry ingredients like peanut butter, milk and cocoa, this recipe is simple yet decadent, which is why it has earned its title as this week’s Most Popular Pin of the Week. Keep your kitchen cool in the heat all summer long.
For more indulgent dessert recipes, check out Food Network’s Let’s Bake board on Pinterest.
Get the recipe: Chocolate-Peanut Butter No-Bake Cookies
by Amy Reiter in News, July 27th, 2014
Sweet strawberries. Juicy peaches. Luscious mango. If you’re looking for ways to upgrade a salad, fruits in their prime are an excellent place to start.
Figs: Fig, Bacon and Frisee Salad
Sweet figs are at hitting their stride right about now ...
S’mores are the perfect campfire food: the roasting of the marshmallows on a stick over the fire to your own preferred consistency (golden brown on the outside, mushy on the inside for me); the sticky-fingertip removal of marshmallow from stick and gentle placement atop several squares of not-yet-melted milk chocolate and between fresh-from-the-box graham cracker halves; the ungainly, delicious, headily sweet act of eating it; and the instant urge to repeat the process all over again.
But what if you’re stuck in the city with no campfire in sight? Several eateries around New York City have come up with creative solutions to that common problem, and the New York Daily News recently surveyed a few. At choco-centric restaurant Max Brenner, you can get order up the at-table DIY Urban S’mores for Two, complete with a teensy tabletop grill over which to roast marshmallows, then eat with graham crackers and a variety of toppings, listed on the menu as “pure melted milk chocolate, toffee bananas … warm peanut butter and raspberry sauce.”