by Nora Horvath in Shows, August 12th, 2016
by Jessica Merchant in Recipes, August 11th, 2016
Food is even better when it’s shared with family and friends, so tune in this weekend for crowd-pleasing recipe ideas and entertaining tips. First up on Saturday, Ree Drummond’s whipping up fried chicken sandwiches, blondies and snack mix for the crew working hard on her mercantile store. Next, the cast of The Kitchen is making all things wrapped and rolled, including burritos and spring rolls, and they’ll even give a tutorial on mastering the art of wrapping gifts. After that, Chef Alex Guarnaschelli stops by Valerie Bertinelli’s house for a Little Italy-inspired feast, complete with sausage and pepper sliders and homemade cannoli. Last, Patricia Heaton is throwing a reunion fiesta for the cast of Mom’s Night Out with festive eats, including bacon queso, homemade churros and smoky margaritas.
Then on Sunday, Giada De Laurentiis is spending time with her sister, and they recall fond memories of their brother Dino, who passed away. In his honor they cook a feast of his favorites, including cheesy mashed potatoes and pork chops with an Italian twist. Then, things are heating up in Flavortown Market as four firefighters give their all to smoke the competition and take home $20,000. Next, Chopped is back with an all-American challenge, where the chef contestants will have to incorporate hot dogs into each round. After that, average joes take on professional chefs in the ultimate culinary test of skill. Can the pros take the heat, or will they crumble under the stress of having to cook with muffins?
by Emily Lee in Recipes, August 11th, 2016
It’s peach season!
My hands are waaaay up, if you’re not aware. This is the best part of summer (minus the rosé, maybe?), and I wait all year to have a REALLY GOOD peach. Sometimes I’m lucky and get a handful of fabulous ones. But most of them are so-so. Only once a summer do I get one so excellent that I actually remember it and crave it for another 365 days. Dreamy!
by Allison Milam in Recipes, August 11th, 2016
Here at Food Network, it’s hard for us to understand why cantaloupe is routinely passed over in favor of other fruits. We think it might have something to do with cottage cheese, the traditional pairing and designated dish for dieters. Like a boring date that’s dragged on for too long, cantaloupe needs to cut the cord and move on — especially given the range of superior suitors. Cured meat, ice cream … you get the picture. With its tender, pastel-orange flesh, this seasonal melon is truly the produce section’s darling, offering the kind of versatility that many other fruits lack. In the United States, the best cantaloupes can be found from June until August, so take advantage of this fleeting crop while summer’s still in full swing. Here are five delicious pairing ideas that will give this warm-weather fruit the refresh it needs.
Cantaloupe + Cucumber
Cantaloupe and cucumber engage in a delicious summer romance in Alex Guarnaschelli’s bright and refreshing soup, where diced cucumber provides a cool, crunchy bite in each spoonful of smooth blended melon. For a heartier take on this fresh summer pairing, try Food Network Magazine’s Glazed Hens with Cucumber-Cantaloupe Salad.
by Joseph Erdos in Shows, August 11th, 2016
The flavorless tomato wannabes that usually inhabit the produce section have gone into hiding, and plump and juicy in-season beauties have taken their place — at least for the time being. Now, and we really mean right now, is the time to bring fresh, super-sweet tomatoes into your kitchen, and these are the best recipes for you to make with tomatoes.
Combine ruby-red tomatoes with another in-season gem, watermelon, for Alex Guarnaschelli’s Tomato and Watermelon Salad. Each bite of the sweet, balanced salad comes with a surge of juicy refreshment.
by Amy Reiter in News, August 11th, 2016
In a five-week showdown, eight renowned chefs will face the most-intense challenges that anyone has ever seen on Triple G. Premiering Sunday, Aug. 28 at 8|7c, Guy’s Superstar Grocery Games takes the smart shopping and the competitive cooking to new heights. In this competition, the games aren’t just the run-of-the-mill kind. When the caliber of chefs is so high, and the stakes this big, the challenges take on a new level of difficulty. Alex Guarnaschelli, Richard Blais, Jet Tila, Maneet Chauhan, Marc Murphy, Eric Greenspan, Damaris Phillips and Justin Warner enter the competition ready for what’s to come — or so they think. When Guy’s the gameskeeper, there’s no telling what drama might befall the chefs. They’ll have to strap themselves in for a ride on Guy’s roller coaster.
Find out how the tournament will work.
by Maria Russo in Shows, August 10th, 2016
Bad news, coffee addicts: It may soon cost more to fill your cup.
Thanks to strong demand and a comparatively weak global supply, arabica and robusta coffee beans may get pricier; it’s possible they’ll become the priciest they’ve been since early 2015, Reuters reported, citing its own poll of 11 traders and analysts.
by Amy Reiter in News, August 10th, 2016
Well, we’ve reached a new dawn in the land of Cutthroat Kitchen. On tonight’s special-edition superhero installment of Alton’s After-Show, host Alton Brown and judge Antonia Lofaso abandoned their earthly bodies and became Fry-der Man and Super Judge, respectively. For Alton, his impersonation involved none other than a jetpack-like backpack of oversize french fries, as well as a mask and hand made out of fry baskets; Antonia found herself flying (that is, hanging) in the air parallel to the floor, at the mercy of what Alton called “the four winds,” aka the Bobs. “It’s not my fault. I’m not in charge of them,” Alton explained to Antonia as she attempted to comprehend the predicament in which she found herself.
For this After-Show challenge, both Fry-der Man and Super Judge were tasked with putting their superhero spins on a classic hero sandwich, a simple task to be sure — or so it seemed. “I can’t even reach my olive oil,” Antonia declared at the outset, stretching her arms from the sling in an attempt to grab the bottle. Meanwhile, Alton was dealing with a struggle of his own. Thanks to the fry basket he was forced to carry in one hand, his chopping abilities were severely lacking, so much so that he resorted to simply smashing a lead of lettuce and a few olives for his sandwich. “That is unnecessary,” Antonia noted of the whacking going down on the station beside her. Both managed to put forth sandwiches, but ultimately only Antonia was able to experience the magic of superhero flight as the Bobs swept her around the kitchen to pick up plates.
by Food Network Kitchen in How-to, Shows, August 10th, 2016
Pop-quiz time! Which of the following toppings and extra ingredients does LeBron James order on his pizza: high-rise dough, spicy red sauce, shredded mozzarella, Parmesan, grilled chicken, turkey meatballs, banana peppers, cherry tomatoes, fresh basil, garlic, green bell peppers, Kalamata olives, red onions, spinach, sea salt, oregano, arugula, olive oil drizzle?
It turns out that the answer is all of them. And while you’re at it, throw in an entree-size arugula with seasonal fruit salad (with chicken, please) and a S’more Pie — though presumably the NBA star prefers those on the side and not on the pizza itself. (Even if he did want the salad and campfire-evocative dessert on top of his ‘za, how would they fit with all those other add-ons?)
by Elizabeth Brownfield in Product Reviews, August 10th, 2016
By Angela Carlos
This week on Guy’s Grocery Games, things got cheesy while the chefs competed for the chance to shop for $20,000 in Guy Fieri’s Flavortown Market. In each of the three games, cheese was the focus. The chefs demonstrated their expertise in working with this ingredient by incorporating triple-cream cheese into ice cream bases and using shredded Gouda for a crunchy frico. In the first game, the chefs added everything from pungent blue cheese to classic cheddar into ooey-gooey comfort food dishes.
Not surprisingly, more than one contestant chose to go the macaroni-and-cheese route in Game 1. Here in Food Network Kitchen, we took note of their triumphs and shortcomings in attempting to produce the ultimate macaroni and cheese for the judges. With some tips from the show, as well as a few of our own, we’ve put together a checklist for making the ideal bowl of rich, molten cheese with macaroni.
Remember the feeling of arriving for your first day of the new school year sporting freshly sharpened pencils and a gleaming new lunchbox? It’s back-to-school season, which means the new wave of portable lunch options is here. But why should the kiddos have all the fun? Sure, these cute options are kid-approved, but their bright colors and clever designs will make grownups’ lunches “aldesko” more cheerful too.
You probably never imagined you and your kids would fight over a lunchbox, but Takenaka’s candy-colored bento boxes are colorful and sleek enough to appeal to both the kindergarten crowd and the 9-to-5 set. The Expanded Double Bento Box (pictured above, $36) comes with a built-in fork, a removable partition to separate foods and an elastic band to keep all the components together. Read more