When Food Gets in Costume: Edible Takes on Creepy Halloween Things

by in Holidays, October 27th, 2016

How to Make a Sushi BrainYou aren’t the only one who’ll be all dressed up for Halloween on the 31st. No, it turns out the food on your plate will be dressed for the occasion too. As you’re putting the final touches on your costume creation, pick from our fleet of spooky, creepy and Halloween-y food creations that look just like real things.

Anyone with a brain will be celebrating Halloween on Saturday, but not everyone will be doing it with an extra edible brain in tow. Learn how to make an edible sushi brain here, made with an avocado-cream cheese core, rice and a smoked salmon exterior.

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By the Numbers: What It Takes to Stock the Kitchen for the Grannies on Clash of the Grandmas

by in Behind the Scenes, Shows, October 27th, 2016

Clash of the GrandmasThe ladies competing on Clash of the Grandmas are downright masters of their culinary crafts, with decades of experience commanding their kitchens at home. There’s no doubt they know what it takes to prepare meals fit for a family, but to succeed in the competition, they must put together dishes to impress a panel of all-star food authorities. To do that, they’ll need the very best in ingredients and equipment. So, to ensure they have what they need, the show’s culinary production team went to great lengths to ready the kitchen for the upcoming series of granny battles.

We caught up with Morgan Hass, a culinary producer on the show, who told us all about what it takes to stock the kitchen and pantry for the contest. Read on below to get her by-the-numbers details of what’s on hand, on the shelves and in the refrigerator.

2: Number of days it takes to build and stock the kitchen

8: Number of people on the culinary team overseeing Clash of the Grandmas

100: Total number of available gadgets, including 25 different varieties of equipment, like waffle makers, blenders and smoking guns

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Exclusive Interview with the Latest Celebrity Worst Cook to Be Eliminated from the Blue Team

by in Shows, October 26th, 2016

Loni and JohnIn the penultimate episode of Worst Cooks in America: Celebrity Edition, the recruits faced their last Skill Drill and Main Dish challenges that would test how well they could decipher a recipe and cook without their mentor present. Last season’s winner and runner-up, Jenni “JWoww” Farley and Kendra Wilkinson, respectively, showed up to lend some help to Anne Burrell and Rachael Ray too. At the end, the mentors would have to choose which recruits gave them the best chance of winning in the finale, which meant there would be a double elimination. Find out who got eliminated from Rachael’s Blue Team below, and get the exit interview from Anne’s Red Team recruit here.

Spoiler alert: Read on for an interview with the eliminated celebrity from the Blue Team.

Exclusive Interview with the Latest Celebrity Worst Cook to Be Eliminated from the Red Team

by in Shows, October 26th, 2016

Nicole and MikeIn this semifinal round of Worst Cooks in America: Celebrity Edition, every detail counted, and Anne Burrell and Rachael Ray had to take into account past performances as well as competitive resolve in choosing their finalists. The day began with a recipe challenge, which the Red Team excelled on. The Main Dish pasta-making challenge presented problems for most of the recruits. Last season’s winner, Jenni “JWoww” Farley, and last season’s runner-up, Kendra Wilkinson, returned to help the mentors and test how well the recruits could manage without their authority figures. At the end of the day came the double elimination. Find out who got eliminated from Anne’s Red Team below, and get the exit interview from Rachael’s Blue Team recruit here.

Spoiler alert: Read on for an interview with the eliminated celebrity from the Red Team.

7 Halloween Treats to Sneak Into Your Kid’s Lunchbox

by in Holidays, October 26th, 2016

Halloween lunch calls for snack ideas that are both a trick and a treat, and our ideas are one part creepy, one part silly and all parts grin-inducing. Feeling extra ambitious this year? Find even more Halloween lunchbox ideas here.

Snack Monsters (above)

Two puffy marshmallows-turned-eyeballs (thanks to the addition of chocolate chips) turn an unassuming bag of cheese puffs into a snack that stares back.

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Food Network Staffer Diary: I Ate Only Foods I Discovered on Instagram

by in Behind the Scenes, Community, October 26th, 2016

1. AvoEgg Breakfast

Photo courtesy of @remixt

I could’ve included avocado toast, but I needed to up the ante. After all, avocado toast is a staple for me and I’ve pretty much mastered that skill (NBD). I’ve seen so many ‘grams of bright-green avocados with pops of yellow yolks in the center, and I have always wanted to bake this for breakfast; alas, I’ve never had the time. And when I did have the time, this idea would escape me. This time there was no escaping. The instructions were pretty simple, as were the ingredients. I cut my ripe avocado in half, took out the pit and spooned in one egg in one half. This is where I made oops No. 1: I didn’t scoop out enough avocado, and the egg whites started to slip out of the avocado!

Frustrated, I tried again with my other half, this time carving out even more avocado. I spooned in the egg yet again, and the same thing happened. I decided to shrug it off and top my concoction with salt, pepper, chives and shredded mozzarella. (You can totally toss in paprika, onions, cheddar Jack — you name it.) I baked the eggs for 15 minutes at 425 degrees F, and to my delight, they were good to go! However, they were not as beautiful as the next one.

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One-on-One with Eddie Jackson, a Judge on Clash of the Grandmas

by in Food Network Chef, Shows, October 26th, 2016

Eddie JacksonWith decades of experience — both in the kitchen and beyond — behind them, grandmas are the ultimate at-home cooks, eager, passionate and unafraid to show off their chops. On the all-new series Clash of the Grandmas (premiering Sunday, Nov. 13 at 10|9c), each week four grannies with old-school kitchen techniques and a contemporary edge will face off in a series of battles, ultimately hoping to impress a panel of judges. Today we’re catching up with one of those judges, Eddie Jackson, who, while not a grandmother himself, of course, knows what it means to cook with and learn from a grandma. Read on below to get his take on what’s ahead on Clash of the Grandmas.

What can viewers look forward to seeing in the upcoming clashes?
Eddie Jackson: Viewers can expect to see some ladies that remind them of their grandmothers. The ladies are talented and full of energy.

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8 Grilled Cheese Sandwiches We Simply Can’t Resist

by in Recipes, October 26th, 2016

Few sights are as mesmerizing as a gooey bridge of cheddar stretching between two halves of warm griddled bread. Indeed, the humble grilled cheese taught us early on that the best things in life are the simplest things — and that dunking every inch of cheesy, buttery sandwich in creamy tomato soup is tantamount to pleasure. “So why mess with a good thing,” you ask? Because adding bacon, heirloom tomatoes, tender greens and other creative ingredients can only enhance a grilled cheese experience. These mouthwatering recipes prove our point.

Grilled Cheddar Cheese Sandwich
Many people will agree that firm yellow cheddar is most irresistible when melted and oozing out from between two slices of toasted bread. Melissa d’Arabian’s classic grilled cheese is sure to deliver plenty of melted goodness — and a taste of childhood nostalgia, too.

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3 of a Kind: Fermented Salads

by in Restaurants, October 26th, 2016

Fermented Salads
3 of a Kind checks out three places across the country to try something cool, new and delicious.

Hold on to your forks, because chefs across the country are using fermentation to spice up that classic menu staple: the salad. While fermented salads have long been consumed in Asian countries, with Burmese tea salads, Korean kimchi and some Thai salads being categorized as such, the trend has only recently taken root in the United States. With healthy eating and probiotics coming into favor, fermentation has started to become more mainstream. The pros are jumping on board, using pickled vegetables and fermented dressings to create tangy twists on typical salads. Here are a few spots offering fermented spins of their own.

Fermented Cabbage with Grapefruit, Sea Beans, Scallions and Crab from Cherry Point, Brooklyn
This new Brooklyn neighborhood restaurant has a focus on housemade, ethically produced charcuterie, and also on seasonal vegetables. One stellar pick is the Jonah Crab Salad. This dish brings together fermented cabbage, grapefruit, Jonah crab, sea beans and scallions. The combination makes for the perfect balance of sweet, tangy and salty elements. Read more

5 Pumpkin Pasta Dishes to Make for Dinner

by in Recipes, October 25th, 2016

Pumpkin Wonton RavioliPumpkin season is short, so we want you to make the most of it. In addition to carving pumpkins and making pumpkin pie, try cooking savory dishes with pumpkin this year. These recipes incorporate the season’s most-Instagrammed produce into simple pasta dishes that are a winning combination of fresh and filling. Read more