Peanut butter and jelly, spaghetti and meatballs, chocolate and peanut butter. Some things are just better together, including caramel and salt. Just a pinch of the flaky stuff transforms the sweet sauce into a rich, complex treat that’s as satisfying as it is versatile. From moist brownies and a boozy milk shake to a bread pudding and even a grilled cheese, find out how we like to celebrate this fan-favorite flavor in comforting recipes.
If you haven’t dusted off your slow cooker just yet, there’s no time like the present. With the colder temps setting in, this most-trusty kitchen device should be back in your arsenal for the coming months, for slow-cooked, pull-apart meats, as well as hands-off dinners and all other takes on low-maintenance meal prep. These are the meals that should hit your slow cooker first now that summer is over.
Just because barbecue season is ending doesn’t mean you can’t enjoy the tender, smoky goodness year round. Rely on Trisha Yearwood’s Slow-Cooker Georgia Pulled Pork Barbecue in the coming months by topping bone-in pork roast with homemade barbecue sauce. Just cook it low and slow until dinnertime.
‘Tis the season for all things apples, from sweet classics like pies, tarts and breads, to the savory side of the menu with hearty pork roasts and fresh salads. But what happens at cocktail hour? It turns out that you can enjoy the taste of autumn’s signature flavor in drink form, too. On this morning’s all-new episode of The Kitchen, the co-hosts celebrated the best flavors of fall with go-to seasonal recipes, including Geoffrey Zakarian’s Apple Sorbet, Scotch and Soda Float.
It takes only those three key ingredients and a quick five minutes to make this adults-only cocktail, which doubles as a dessert, thanks to the scoops of refreshing apple sorbet in each class. The secret to serving GZ’s recipe? Freezing the glasses before filling them with the sorbet, which will help keep the drink chilled longer.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Sometimes a dish works flawlessly in a restaurant, but when replicated at home, it seems to be missing something. That’s because chefs have a few tricks up their sleeve — secret go-to ingredients that really make dishes pop. Here, five chefs pull back the curtain to reveal their favorite hidden ingredient and where to use it. Read more
No matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. Every other week, we’re coming your way in search of the greatest creations made in your very own kitchen. When we call out the theme on Instagram, put your cooking skills to the test by whipping up your go-to Food Network recipe, snapping a photo and tagging #FoodNetworkFaves for your chance to be featured on FN Dish!
Fall is officially here. So we asked you to share with us fall-inspired treats so good that we could wave goodbye to summer and never look back. And our #FoodNetworkFaves feed was overwhelmed with the best of the season, whether it was the first pumpkin pie (of many) to slide out of your oven or the first time you flecked your treats with warm, autumnal spices like cinnamon and nutmeg. Feast your eyes on the first treats of fall!
When Buffalo chicken wings hit the snack table on football Sunday, it’s game over. No other snack food can compete — no matter how cheesy or spicy it is. The focus shifts from the TV to the saucy grub as each guest reaches to get his or her fair share (or more).
The sauce, traditionally made with a mixture of butter and hot sauce, is the reason the wings are so irresistible. And while it makes an awesome coating for baked or fried chicken, there’s no limit to where you can apply that beloved flavor combination. Even vegetables taste great dressed in the tangy mixture. Below are some new takes on Buffalo-style snacks that’ll give traditional wings a run for their money.
Buffalo Cauliflower with Blue Cheese Sauce (pictured above)
On Sundays, it can be hard not to undo your week’s worth of healthy eating. But Buffalo cauliflower will make it easier. With a fraction of the calories and fat, it’s a good and satisfying alternative that won’t make you feel like you’re missing out.
Whoa. American fans of a certain chocolate-hazelnut spread just got some nutty news. Or should we say some newty news?
Are you sitting down? Turns out the first syllable of Nutella is not pronounced “nut” (with a soft “uh”) but rather “newt” (with a hard “oo”). Sure, take a moment to digest the fact that most of us Yanks have been saying the brand name wrong all our lives.
What to Watch: First Taste of Fall on The Kitchen and the Season Finale of The Great Food Truck Raceby Ricky Smith in Shows, September 25th, 2015
This weekend, start fall off right with new autumn eats from your favorite chefs and the crowning of the winning team on The Great Food Truck Race. First up on Saturday, Ree Drummond celebrates the men in her life with their favorite sweets, like Lemon Bread Pudding and Mike’s Crispy Treats. Next, Nancy Fuller caters a meal for the local book drive, including Creamy Crab and Bacon Endive Boats and Apple Puffs with Meringue. After that, the co-hosts of The Kitchen serve up fall favorites and reveal which bar gadgets will save you time. Then, Valerie Bertinelli shows her appreciation for her fellow volunteers at a local animal adoption event with English and Italian Finger Sandwiches and Deviled Eggs Three Ways.
On Sunday, Giada De Laurentiis prepares an Italian supper of Lamb Osso Buco and Roasted Squash with Cherries and Pistachios. And on Sunday night, Guy Fieri challenges the chefs to create a pork dinner using just one ingredient from each aisle on a new Guy’s Grocery Games. Next, on the season finale of The Great Food Truck Race, the two remaining teams must sell three different ethnic dishes in three different ethnic neighborhoods before one is crowned champion and drives away with $50,000. Then, Alton Brown forces two chefs to cook on a seesaw on a new Cutthroat Kitchen.
The first telltale chill of the onset of autumn is swirling around in the air, and it’s time to think ahead to the joys of fall baking. Just in time for the cooler weather is Samantha Seneviratne’s The New Sugar and Spice. This book takes you on a tour of your spice cabinet like you’ve never experienced before, teasing out bold new flavors in the classic baked goods you already know and love, like the cinnamon-infused Maple Sticky Buns pictured above (recipe after the jump for you to try at home).
We asked Seneviratne to detail for us her top do’s and don’t’s for weaving new and exciting spices into baking recipes:
- Do taste everything! Even if you don’t think you like a certain spice, give it a new look every now and then. You never know how a new preparation may change your perspective.
- Don’t let your spices languish in the pantry for too long. Make sure they’re fresh before you use them.
- Do grate nutmeg fresh. It’s much tastier than the preground spice. I like freshly ground cardamom best, too.
- Don’t use imitation vanilla. Your cakes will thank you.
- Do use a spice grinder with a removable basin. Washing the basin in between uses keeps flavors fresh and clean.
- Don’t forget the salt! It’s one of the most-important spices in baking.