Southern comfort was the name of the culinary game on this morning’s all-new episode of The Kitchen as the cast introduced a roster of down-home savory and sweet favorites. Native West Virginian Katie Lee shared the ultimate how-to for making the crispiest, juiciest fried chicken, while Sunny Anderson shared her take on another Southern classic: chicken and dumplings. Learn their tips below and find out how both co-hosts guarantee hearty, satisfying chicken dinners.
With a sandy seaside backdrop, dozens of roaring grills, and tables outfitted with ketchup and mustard, the scene was set for a Burger Bash tonight at the South Beach Wine & Food Festival, which is celebrating its 15th birthday in Miami all weekend long with the likes of Bobby Flay, Giada De Laurentiis, Guy Fieri and Alex Guarnaschelli. As burger lovers packed the expansive tents and got their hands on the between-the-bun creations before them, FN Dish was on hand to take in the sights, smoky smells and, of course, all the beefy, meaty tastes that only this fan-favorite Bash could provide.
Rachael Ray was once again on hand to host the sold-out tasting, and this year proved especially significant, as it marked the 10th anniversary of Burger Bash. In celebration of this landmark milestone, the Festival team wowed Rachael on stage with not only her own Bash award but also an oversize burger cake made by none other than cake-baker extraordinaire Buddy Valastro. FN Dish was on hand tonight and we caught up with Rachael to dish about the longtime success of the event. “I think that the Burger Bash is a fun idea because we challenge the world’s greatest chefs to put their talents on a, well, on a hug — on a bun,” she told us. “And it makes food more accessible and presents the chefs in a whole different light.”
Chocolate can make anything better — including, it turns out, complex matters of science. That’s apparently the thinking behind a materials science and engineering course on offer at Johns Hopkins University in which undergraduate students learn the concepts of thermodynamics by experimenting with chocolate.
It’s that time of year when winter just isn’t a novelty anymore. The buzz of the holidays is long gone, first-snow excitement has given way to the agony of filthy and slushy puddles, and, frankly, we’re just cold. You could tough out the coming weeks with a blanket and a slow cooker (a totally valid choice), or you could combat the lingering chill with some fun in the kitchen. These recipes are a great antidote for even the grayest day.
True, we’re still a few months away from enjoying warm days spent sipping lemonade on the porch. But citrus actually shines brightest in winter, and a tangy salad can make a dull day feel downright tropical.
Tacos are a crowd-pleaser every time. They’re quick, delicious and easy to customize so everyone gets what they want. But why limit tacos to just meat, cheese and tortillas? These dishes stretch the boundaries of the taco kingdom, with south-of-the-border deliciousness in the form of casserole, meatballs and more.
Mexican Pot Roast Tacos (pictured above)
These might look like regular tacos, but the taste of slowly simmered pot roast will have everyone begging for your recipe. You can cook the meat until tender in a large Dutch oven, or even try using the slow cooker so dinner’s on the table by the time you get home from work. For best results, serve with Tyler Florence’s simple salsa and guac.
Giada De Laurentiis Ushers In the 15th South Beach Wine & Food Festival with Italian Bites on the Beachby Maria Russo in Events, February 26th, 2016
Think beyond burgers, chicken tenders and frozen cocktails because when Giada throws a beach party, the name of the game is Italian fare. She kicked off the South Beach Wine & Food Festival last night with Italian Bites on the Beach, a seaside soiree worthy of the festival’s landmark 15th anniversary. Featuring everything from pasta and pizza to sweet tiramisu-inspired treats and flowing red wine, this sold-out event brought together chefs from across the country for an evening of walk-around tastings and dancing in the sand to a live band.
Spring might be right around the corner, but there’s still time to enjoy your favorite comfort food indulgences before winter ends. Start off Saturday morning with Ree Drummond as she celebrates all four seasons by cooking one dish from each, including a wintry Red Wine Pot Roast and a Roasted Beet and Goat Cheese Salad for spring. Then, Trisha Yearwood is showing her friend Glenda all the ways you can cook with a cast-iron skillet, including Country Ham Carbonara and strawberry skillet cake. Next, the co-hosts of The Kitchen are revealing their favorite Southern comforts, like Katie Lee’s Fried Chicken and Sunny Anderson’s Easy Baked Sweet Corn. After that, while her family is away, Valerie Bertinelli is cooking up the foods she loves the most, including Pasta alle Vongole and Challah Bread Pudding with Limoncello.
Bran muffin = healthy, right? But what makes a muffin a bran muffin? The bran, of course. But what exactly is bran — and why is it so good for you? Read more
Spring Baking Championship returns to Food Network on Sunday, April 10 at 9|8c with plenty more sweets, treats and baked goods to savor. Eight of the nation’s best bakers will compete to create impressive springtime treats for the approval of returning judges Duff Goldman, Nancy Fuller and Lorraine Pascale. And back to host this confectionary competition is Bobby Deen. In the end only one baker will rise to the top to win the title of Spring Baking Champion and $50,000.
The competitors must face new challenges, all featuring spring themes and seasonal ingredients. But it won’t be an easy task, and there will be surprise twists along the way. No matter what the competitors bake, their creativity and ability will measured in each of the six hour-long episodes. After the first round one baker has the opportunity to earn a special advantage for the main challenge, but will it be enough to help gain a win? Find out more about the baking challenges ahead in Season 2.
If you’re doing it right, you aren’t confining your pizza intake to dinner alone. We’ve got five satisfying breakfast pizzas that change the game (no cold pizza leftovers here!), so you don’t even have to wait for your delivery person to start his or her shift to get your fix. Down them as your first meal of the day, or eat breakfast for dinner. Either way you do it, you’ll be winning at this whole life thing from your very first meal of the day.
You won’t go hungry if you follow Ree Drummond’s lead. Her Breakfast Pizza, featured in Food Network Magazine, involves zesty homemade salsa, thick-cut peppered bacon, bell peppers, shredded hash browns and mozzarella cheese. Right before putting it into the oven, she cracks fresh eggs onto the pizza, and then bakes it all until the eggs are set and soft.