Cooking with Kids: Adventures in Strawberry Shortcake Making, Plus a Simple Recipe

by in Family, Recipes, June 2nd, 2015

Strawberry ShortcakeI like to cook with my 8-year-old. It’s way more fun than room cleaning and other required household activities. Recently, I decided to bring our pastime into her third-grade class and make strawberry shortcakes with them. I was nervous. I have stage fright. Also, though I have made this dish dozens of times, I have no prior experience doing it with the help of 19 small friends. (Hats off to all teachers in the land, by the way.)

I figured that strawberry shortcakes would be a good teaching dish; most kids like this springy dessert, making it does not require tons of technical skill, and the recipe has three parts to keep kids engaged. To make it easier, I chose the simplest cream biscuit recipe I knew, and measured out the ingredients ahead of time. (I sliced the berries too, because that’s time-consuming and a little boring.)

The primary reason to show kids how to make this is that someday our kids will be old enough to cook by themselves, and if they know how to make strawberry shortcakes, they might make some for us. Don’t I want that to happen? Yes, I do.

Here’s what you need to make strawberry shortcake with your own group of kids. Below, I am including a prep list, an equipment checklist and the recipe. Scale it up for every 12 kids you want to feed. It is possible, with some extra preparation, to sneak in other skills, like addition, multiplication, division and fractions, and how to read and follow instructions. Use the shopping list and class plan to help simplify the work. Use the checklist to pack and to plan, and the class itself will go pretty smoothly. As it turns out, this third-grade class was a friendly audience. They were curious and helpful, and loved eating their work.

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A Wedding Cake and Dessert Bar Worth $50,000 on Spring Baking Championship — Duff’s Finale Recap

by in Shows, June 2nd, 2015

Spring Baking Championship ContestantsWe had celebrated spring moments like Memorial Day, Mother’s Day and pie-packed picnics. We had tasted spring flavors highlighted in numerous ways, and I even picked up a trick or two myself (thanks, bakers!). It’s amazing when you think about how many talented bakers left Spring Baking Championship. They were already winners because they beat out thousands of other bakers to get to the Baking Championship kitchen.

But on Sunday three gentlemen remained to compete for the dough (see what I did there?) and title of Spring Baking Champion, and it was a challenge like no other. These guys had to make three desserts for a wedding dessert bar to compete for an advantage in the Main Heat, in which they had to make one of the most-difficult desserts of all — a wedding cake. It’s been a crazy ride so far, and these three bakers have been gunning for each other since day one. It’s almost like they knew it would come down to this. Let’s get into it and review what these cats created.

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Fans Show Us Their Guilty Food Pleasures: All About Burgers

by in Community, Shows, June 2nd, 2015

Fans Show Us Their Guilty Food Pleasures: All About BurgersA buttery, crisp bun, a blanket of gooey, melty cheese and a hunk of hot meat that oozes juice — there’s nothing quite like an over-the-top burger, especially for Food Network chefs Robert Irvine and Alex Guarnaschelli, who just recently revealed on Guilty Pleasures that some of their most-sinful food cravings include a mac and cheese-topped burger and one served up with sweet griddled onions.

Recently Food Network asked fans to tell us about their burger bites, and in true superfan fashion, you delivered in droves, not just writing back but also showing photos of some of the most-epic between-the-bun creations we’ve seen so far this season. When it comes to layering meat, cheese and veggies — and more meat and more cheese — on top of bread, you all are surely up for the challenge. Keep scrolling below to see some of FN Dish’s favorite selections.

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Giada Talks Mentoring Styles: “I Really Want to Get to the Core of a Person”

by , June 2nd, 2015
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Giada De LaurentiisOn Sunday, 12 hopeful rivals will kick off their journey to stardom. And although how they portray themselves on camera and what dishes they prepare in Food Star Kitchen is ultimately up to them, they're not alone in the contest: Mentors Bobby Flay ...

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Do You Drink Coffee Right When You Wake Up? Maybe You Should Wait

by in News, June 2nd, 2015

CoffeeMost of us probably try to suck down our first cup of joe as soon after we wake up as possible. But a new video by AsapSscience parses the research and reveals that the best time to give your body its first caffeine boost of the day is actually not when you first wake up, but about an hour later.

Why? It has to do with our circadian rhythm, the built-in biological clock that, among other things, regulates the release of cortisol, a hormone related to alertness. Cortisol levels peak around 8 a.m. and 9 a.m., AsapScience notes, as part of our natural waking process. And if we drink coffee or other caffeinated beverages during this peak cortisol production phase, the caffeine is less effective. Plus, we build up a greater tolerance to it over time, meaning we have to drink more and more for the same pick-me-up.

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Bobby and Jamie Deen to Scour the South for Authentic Eats on Upcoming Road Trip

by in Shows, June 1st, 2015

Bobby and Jamie Deen on Southern Fried Road TripFrom Southern traditions to down-home eats and drinks, no one knows the true personalities and flavors of the Deep South quite like Bobby and Jamie Deen. This summer the brothers, both Georgia locals, are teaming up to showcase the culture of their native region, as well as the best-ever culinary treasures in the area, on their all-new upcoming series Southern Fried Road Trip.

Beginning Monday, July 13 at 10|9c, Bobby and Jamie will set off on the ultimate regional adventure as they track down tried-and-true classics, like hearty barbecue ribs, fried green tomato sandwiches and over-the-top burgers, and get to know the local legends who create them. From West Virginia to Louisiana and Mississippi to Georgia, the guys will scour the South for specialty favorites the locals love, all in an effort to celebrate the culture and cuisine for which the South is now known.

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Arugula and Watermelon Salad — Meatless Monday

by in Recipes, June 1st, 2015

With Memorial Day officially behind us, summer has (unofficially) kicked off. If this season is all about striving for easy, stress-free days, then there’s perhaps no simpler dish to make than a fresh salad. You could opt for a classic preparation of fresh greens, veggies and your favorite dressing, but in true Barefoot Contessa fashion, Ina Garten takes the traditional to the next level in her Arugula, Watermelon and Feta Salad (pictured above), featuring a craveable combination of peppery greens and juicy seasonal fruit.

Since watermelon is a sweet fruit, Ina balances out those natural sugars with plenty of savory tastes in the other ingredients: The olive oil-based dressing features a duo of bright citruses, plus minced shallots for a subtle bite, while crumbly feta cheese rounds out the salad with hefty richness and welcome tang. For an added burst of freshness, Ina mixes in fragrant mint leaves, which complement the fruit and the arugula alike. Click the play button on the video above to watch her make the salad.

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Bringing the Heat to Hollywood: Bobby Flay to Receive a Star on the Hollywood Walk of Fame

by in Food Network Chef, News, June 1st, 2015

Bobby FlayOn Food Network Star, premiering Sunday, June 7 at 9|8c, Bobby Flay and fellow mentor Giada De Laurentiis are on a mission to discover budding talent. But tomorrow it will be Bobby who’s recognized for superstardom, when he’s honored with a star on the Hollywood Walk of Fame.

The first chef ever and the first Food Network personality ever to receive a star, Bobby has been in the culinary industry since he was just 17 years old, and his first appearance on Food Network was more than 20 years ago. The host of Food Network’s Bobby’s Barbecue Addiction and Beat Bobby Flay, the co-host of Food Network Star, and an acclaimed Iron Chef, Bobby’s no stranger to awards and achievements. The Walk of Fame star comes after several of his programs have earned Emmy Awards and James Beard Awards, both prestigious industry accomplishments, and he’s also at the helm of multiple restaurants from coast to coast.

At a ceremony tomorrow, Tuesday, June 2, Bobby will celebrate the dedication of his star, the 2,553rd star on the Walk of Fame, during a ceremony on Hollywood Boulevard in Los Angeles. The festivities kick off at 11:30 a.m. PST (2:30 p.m. EST), and he’ll be joined by his close friend and fellow Iron Chef Michael Symon, as well as Brooke Johnson, the president of Food Network; both are set to speak about Bobby as the star is dedicated to him.

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You Can Trust These Star-Powered Recipes

by , June 1st, 2015
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You Can Trust These Star-Powered RecipesIt's no secret that the road to stardom is a brutal one, paved with mentors' honest critiques, pressures from fellow rivals, plus, of course, finalists' internal drives to succeed. So you know that by the time a Star is crowned at the end of 11 weeks...

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Grill or Be Grilled on “The Human Rotisserie” — Alton’ After-Show

by in Shows, May 31st, 2015

From blueberry suits for a blueberry muffin test to the all-out costumes Alton Brown wears in honor of the special-edition Halloween episode, Cutthroat Kitchen surely appreciates a solid theme, and the team works hard to embrace it fully — and eviliciously. Tonight’s all-new episode celebrated the start of the summer season with a Grill or Be Grilled competition, and you can be sure that all three rounds of cooking, as well as the sabotages, celebrated this seasonal event in full.

For fans watching at home and even judge Simon Majumdar, perhaps no other challenge today was as memorable — and downright diabolical — as what Alton deemed “the human rotisserie” for Round 2’s skewers test. Telling Simon about this “big kahuna for the day,” Alton explained that one chef was tethered to a rotating poll, forced to prep and cook while spinning slowly. “Completely brilliant,” Simon said upon learning of the sabotage, laughing at the hilariousness that was this monstrous setup.

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