by Joel Raneri in Shows, January 27th, 2017
by Emily Lee in Recipes, January 26th, 2017
Super Bowl Sunday is just around the corner, and this weekend Ree Drummond, Giada De Laurentiis and some more of your favorite Food Network chefs are sharing some of their best crowd-pleasing, game-day recipes. It all starts Saturday morning when Ree whips up her pull-apart Pizza Rolls and Taco Quesadillas. Then, Trisha Yearwood is hosting a halftime themed party, serving sliders, dip and some fruity gelatin shots. After that, join the co-hosts of The Kitchen as they make three massive submarine sandwiches.
On Sunday morning, the co-hosts of Kitchen Sink are mashing up classic appetizers, making Loaded Baked Potato Tots and Stuffed Onion Rings. Then, Giada makes gourmet game-day food like her Spicy Calabrian Shrimp and Three-Way Tie Sandwich.
On Sunday night, head over to Flavortown for the finale of Triple-G’s Triple-D tournament where one lucky chef will take the champion title, and then tune in to Worst Cooks where the recruits will have their culinary prowess tested in a game-day edition of Family Food.
by Maria Russo in Contests, Holidays, January 26th, 2017
Growing up, Friday night was pizza night. My family and I were regulars at our town’s single brick-and-mortar pizzeria, which ran a mean take-out service. Every week, we’d call in our usual order: One large pie with mushrooms, onions and extra mozzarella. I can still remember sitting in the passenger’s seat of my mom’s car, the hot pizza box on my lap, feeling giddy with anticipation. Every few minutes, I would lift the lid and inhale deeply as the wonderfully cheesy aromas escaped their cardboard confines. “It’ll get cold if you keep doing that,” my mom would say.
I grew up, but my love of pizza stayed strong – and with age came wisdom. Having spent the better part of the last two decades awakening my palate to new, previously unthinkable topping combinations and different crust styles, I’ve recently made the most important discovery of all: It’s okay to eat pizza for dinner, lunch and breakfast (sometimes even dessert too) — and not just on Fridays. Because, if you haven’t already realized, everything tastes better on top of pizza crust.
Still need convincing? I’ll let these ‘round-the-clock recipes speak for themselves.
by Amy Reiter in News, January 25th, 2017
While many of us are still finding our footing with our New Year’s resolutions, believe it or not, it’s already time to start planning for Valentine’s Day. The countdown to all things roses, Champagne and chocolate is officially on, and we’re here to help make the holiday easier. This year, as you start shopping for your Valentine (or yourself — no shame in that game), be sure to check out the array of treats that See’s Candies has on deck. We’re big-time lovers of the chocolate-peanut butter combo, so we’ve got our eyes on this Milk Chocolate Peanut Butter Heart. Fans of sweet heat, however, may be tempted by these Hot Hearts, featuring a delicate cinnamon flavor.
While you can buy directly from See’s Candies online, we’ve teamed up with the company to give five lucky, randomly selected fans a box of Classic Red Heart – Assorted Chocolates for free. Featuring a mixed assortment of approximately 26 pieces of sweet-tooth-satisfying chocolates, including dark and milk varieties, this gift-worthy box would surely wow your Valentine. To be entered to win one of five boxes, all you have to do is leave a comment below telling us how you’re celebrating Valentine’s Day this year.
by Joseph Erdos in Shows, January 24th, 2017
We already know millennials love coffee. Now we know just how much they’re willing to stake on it: their future financial security, apparently.
A new report from Acorns, a “micro investing” app, suggests that a startling percentage of millennials cop to spending more money on coffee than they spend saving for retirement.
by T.K. Brady in Food Network Magazine, Polls, January 24th, 2017
Dealing with regular basket ingredients is a feat in itself on Chopped
, but working with themed baskets, like in the recent noodles episode, is pretty tough, especially when fresh pasta dough is an ingredient. The question is: Do you make pasta with it, or do you do something else? And will that something else be perceived as a cop-out decision? That’s exactly what went down when the judges took a stab at it.
In this episode of Chopped After Hours, Marcus Samuelsson, Amanda Freitag and Scott Conant cook with the entree basket ingredients. With sausage and meatballs, chayote squash, tomato sorbet and pasta dough, they make a variety of dishes, although only two of the judges use the pasta in its intended way. The running joke of the episode is that Scott made the pasta himself. “I was up this morning very early making pasta dough with my hands,” says Scott, beckoning the others to look at his overworked fingers, which leads to a conversation about Scott’s chest hair. But let’s get back to the cooking. “Thirty minutes to determine,” says Ted Allen, “who’s the best chef in the room?” The chefs happily take up the challenge, but Scott has to have the last words: “I’m already halfway there with my pasta.”
by Amy Reiter in News, January 24th, 2017
Food Network Magazine wants to know what your typical desk lunch looks like. Are you a diligent meal planner? Or do you go out for lunch every day? Do you prefer a sandwich or salad? Cast your votes for the polls below and find recipes tailored to your preferences in a future issue. Read more
by Foodlets in Recipes, January 24th, 2017
In the last few months, trend-watching bloggers have breathlessly declared ube, the sweet purple yam, to be “the new most Instagrammable food,” “the current flavor of the moment,” “Filipino America’s breakout food” and, reassuringly, “more than just a hipster trend.”
That’s not pure hyperbole. A search for “#ube” on Instagram yields almost 158,000 posts showing toothsome-looking images of just about everything you can imagine: cupcakes, cheesecakes, cookies, doughnuts, waffles, pancakes, lattes, rainbow-sprinkle-topped milkshakes and so much ice cream in shades of pale lavender, bruise-y plum, vivid violet and deep aubergine.
So what, aside from its lovely hue, should you know about ube? Here are a few things:
by Amy Reiter in News, January 23rd, 2017
Trying to feed your family more healthy foods this year? By now you surely know that kale is a powerhouse ingredient — but it also happens to be delicious. For you kale newbies, we have a few starter recipes to help you wade your way into the waters of this good-for-you green. And for you kale fanatics (even those who simply tolerate it), we have straight-up kale-focused recipes for you too. Bonus: These are all simple picks and every one of them is kid-tested too.
Level 1: Starter Kale Recipes
If your family is new to this leafy green, these mild recipes are the perfect place to begin.
by Samantha Lande in Restaurants, January 22nd, 2017
You know that drowsy feeling you get after a big meal, like you might just pass out right there at the table? Call it a “food coma” or, more fancily, “postprandial somnolence,” but whatever you prefer to label it, researchers have now confirmed that the phenomenon is real — and may have determined the foods most likely to bring it on.
Neurobiologists at Scripps Research Institute, in Florida, and several other institutions say their research on the behavior of fruit flies indicate a connection between eating and sleeping. The researchers, led by Keith R. Murphy, devised a system for measuring the impact of food on sleepiness and found that, after consuming a great deal, fruit flies conk out for about 20 to 40 minutes, depending on how much they’ve eaten, before returning to their typical wakeful state.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Few remedies for killing that winter chill are as satisfying as spoonful after spoonful of piping-hot soup. Chefs across the country share their favorite spins on this versatile staple, including a vegan version, a beer-laced bowl and one wild-card pick perfect for warmer climes. Read more