by Sara Ventiera in Restaurants, August 27th, 2016
by Maria Russo in Recipes, Shows, August 27th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
New York City may be many things to many people, but there’s no denying it’s a pizza town. The first commercial pies made on American soil were baked in a Manhattan oven at Lombardi’s Pizza in 1905. And today on nearly every street in the five boroughs you can find a shop slinging slices slicked with sauce, smothered in cheese and adorned with virtually any topping imaginable. New Yorkers are passionate about pizza, and chefs are just as committed — maybe even more so — to their favorite spots for a slice in the Big Apple. Here, the pros dish on their top pizza picks.
by Amy Reiter in News, August 26th, 2016
Grilled dinners are famously quick and fuss-free; they’re essentially just one-pan (one-machine?) dinners that require little more than a quick scrub after cooking. But what if we told you there’s a way to make them even easier? Yes, it’s possible. The secret is a foil pouch. You can make these little packs by folding up a piece of aluminum foil, and not only can they be tossed after cooking — resulting in no cleanup whatsoever — but they also guarantee a moist place for the food to cook, which means your dish will turn out juicy and full of flavor.
by Emily Lee in Recipes, August 26th, 2016
Most of us, when we conjure the flavor of jams in our mind’s eye (or maybe our mind’s mouth?), probably think of sweet berries and sugary fruits. But a new generation of jams is upon us, and they are more savory than sweet, featuring ingredients like peppers, onions, garlic and herbs.
According to NPR’s The Salt, in 2015 savory jams — some may consider them “spreads” — edged out Sriracha as “the fastest-growing condiment for sandwiches and burgers.” The food blog, citing numbers from menu-trend market research firm Datassential, noted that “bacon jam” showed the biggest sales growth, with “tomato jam” (don’t call it ketchup) right behind, and peppers, flowers and extracts of various sorts finding popularity as well.
Here are five “savory jam” takeaways from NPR’s thoughtful consideration to savor:
by Nora Horvath in Food Network Chef, Recipes, August 26th, 2016
No awards show is complete without an ample snack supply — and that includes the MTV Video Music Awards. If you’re hosting or attending a viewing party this Sunday, it’s time to start thinking about the menu. We know you can do better than popcorn and soda, but if you’re looking for inspiration, check out our VMAs snack list, a lineup of recipes that best capture the most-celebrated videos of the year.
“Cake by the Ocean” – DNCE
We’re convinced that when the members of DNCE sing about the simple pleasure of eating cake by the ocean, they have this generously frosted, two-layer red velvet recipe in mind.
by Nora Horvath in Shows, August 26th, 2016
Guy Fieri’s taking us on a trip to Flavortown, and this time it’s not on the road with Diners, Drive-Ins and Dives. Instead, the feast of flavor is happening right at home. He’s known for bringing over-the-top bold flavors to any dish he makes, and the everyday chicken dinner is no exception. Follow his lead and amp up the flavor at your next get-together with one of his fan-favorite chicken recipes.
Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint (pictured above)
It takes just three ingredients — rice wine vinegar, sugar and soy sauce — to pickle the chiles and dates that give these wings bold layers of flavor.
by T.K. Brady in Restaurants, August 25th, 2016
As the summer comes to a close and schedules get busier, tune in this weekend for super-simple dinner inspiration from your favorite Food Network chefs. On Saturday’s The Pioneer Woman, Ree Drummond is looking for tasty ways to eat low-carb, like a cauliflower-crust pizza and grilled pork with baby bok choy. Up next, the hosts of The Kitchen are simplifying dinner with five-ingredient dishes like sausage carbonara and quick sausage gumbo. After that, it’s cheat day at Valerie Bertinelli’s house, where she’s whipping up guilty-pleasure dishes like vegetable pot stickers and mini zeppoles (aka Italian fried dough) with a caramel-Marsala dipping sauce.
Then on Sunday, Giada De Laurentiis is in Florence on Giada in Italy, and she’s celebrating the life of her grandfather, Dino De Laurentiis. In his honor she’s cooking up some of his favorites, like Carbonara Cacio e Pepe and Olive Oil Sorbetto with Berries and Balsamic. Later, Guy’s Grocery Games kicks off a night of intense competition with the first installment of Guy’s Superstar Grocery Games, where eight top celebrity chefs will battle it out over five weeks in Guy’s toughest challenges yet. Next, it’s the season premiere of The Great Food Truck Race, where six family teams will go head-to-head on the road for a chance to win $50,000. After that, Cooks vs. Cons pits pro chefs against excellent home cooks as contestants must transform frozen vegetables into a restaurant-worthy dish.
by Amy Reiter in News, August 25th, 2016
The national parks are an American treasure. On Aug. 25, the National Park Service — which manages and preserves the country’s 412 national park areas — will celebrate its centennial. In addition to its preservation efforts, the organization maintains myriad on-site dining options that keep campers, hikers and first-time explorers fueled for the day. Read more
by Allison Milam in Drinks, August 25th, 2016
It may not be (OK, it definitely isn’t) the healthiest thing to serve your kids, but the latest Internet-pleasing food trend to emerge from Australia is pretty much guaranteed to be a hit with them: Fairy Bread.
What, you ask, is Fairy Bread? It’s so basic yet so brilliant: white bread smeared with butter or margarine, then liberally covered with rainbow sprinkles and cut into triangles.
by Melissa d'Arabian in Food Network Chef, How-to, Recipes, August 25th, 2016
Summer is sadly on its way out, and the only logical reaction we have to this conclusion is to raise a glass. But don’t do it alone — toast the season’s end with a crew, and serve any one of our favorite big-batch drinks.
Grab your pitcher by the handle to house Bobby Flay’s zippy, refreshing and crowd-sized Mojito Limeade. Once it’s poured into everyone’s glasses, this triple dose of lime (muddled in with the mint leaves, stirred into a minty syrup, and poured in with the rum and club soda) will electrify the senses.
Fall is almost here, and the time for braises, roasts and slow-cooker stews is just around the corner. One of my favorite secret weapons for adding flavor and depth with nary an extra calorie is preserved lemon. Preserved lemon, or “lemon confit,” is essentially a pickled lemon that gets chopped up and used as a condiment. The flavor is intensely lemony, bordering on sweet, and it’s more briny than citrus-acidic. You’ll see preserved lemon in many North African recipes, and once you try them, you’ll find a hundred ways to add them into your cooking.