Bagels can be a meal, a snack or an Instagram post (rainbow bagel, anyone?). And the editors at Food Network Magazine want to know how you like yours. Take this poll, then find the results in an upcoming issue. Read more
Numbers play a key role in the Olympics — codifying the scores, the rankings and so much more. Facts and figures are also interesting to parse when it comes to Olympic food.
Here are a few numerals to know about what, how and where athletes around the world will eat in the Olympic village at the Rio de Janeiro Games this summer:
2: number of (American) football fields the Olympic athletes village dining room will equal in size
What to Watch: Prepped and Portioned Meals from The Pioneer Woman and the Premiere of Food Network Starby Ricky Smith in Shows, May 20th, 2016
This weekend is all about getting ready for summertime fun with easy meal-prep ideas from The Pioneer Woman, potluck recipes from Nancy Fuller and picnic ideas from the co-hosts of The Kitchen. First up on Saturday morning is Ree Drummond’s get-ahead meal kits, including a spicy veggie stir-fry and stuffed bell peppers. After that, Nancy is hosting a potluck party with her friends and cooking some catering classics like peppery Parmesan orzo and cinnamon-and-sugar hand pies. Next, The Kitchen co-hosts are making amped-up cookout favorites like spicy kielbasa dogs and revealing the best tips for setting up a picnic.
On Sunday morning, Jeff Mauro and Marcela Valladolid are tackling the great cake vs. pie debate and providing recipes for the perfect pie crust and foolproof frosting. And on Sunday night, the final five Comeback Kitchen chefs will battle for a spot on Food Network Star. After that, the chef who won redemption will be revealed on the season premiere of Food Network Star. To end the night, Alton Brown’s got a special grilling episode of Cutthroat Kitchen with all-new sabotages.
We’re accustomed to prices for everything from airplane tickets to car rides (hello, Uber!) being moving targets — subject to something called “surge” or “dynamic” pricing, in which the amount you pay for goods or services fluctuates depending on real-time supply and demand. If a lot of people want flights or rides when you do, you’ll pay more; on an off day, when demand is low, you’ll pay less.
But barring happy-hour specials, most of us are used to the price of a drink at our neighborhood watering hole being pretty stable — not something that changes from one minute to the next, depending on what and how much you and the guy at the other and of the bar are tippling.
Pasta salad is a matter of immense importance in the summer months, especially for picnicking purposes. And if you’re going to toss one together and have it stand up to mouthwatering grilled mains and more, it better be good. Get our top never-fail, 5-star pasta salad picks that our fans rely on all summer long.
Tomato Feta Pasta Salad
In between mouthfuls of fusilli, you’ll spear bites of salty feta, Kalamata olives and juicy ripe tomatoes. Oh, and you’ll find no mayo here; the spiraled noodles will soak up a vinegar-spiked, sun-dried tomato-packed dressing in its place.
Chopped fans, it’s that time again, where you get a chance to determine the mystery basket ingredients chefs have to cook with on the show. As we’ve seen in the past, some of your choices have stumped and upset chefs (just watch the video below for proof!). Here’s your chance to be a part of the competition in a unique way. Through our social media channels, you’ll be able to choose the basket ingredients for unsuspecting competitors in a future episode. It’s your opportunity to assemble the ingredients that make it into all three of the mystery baskets — one basket will be created by Twitter followers, another by Facebook fans and the third by Instagram users. We’ll let you know when to tune in so you can see how the chefs fare.
Seaweed used to be known solely as something that washed up on the beach. Over the past couple of decades, though, the once-maligned oceanic annoyance has become a hip snack and cooking ingredient. Now creative mixologists are using its saline scent to liven up cocktails and give them sea-like depth. Read more