Last night Chopped Grill Masters continued with Part 2 of the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for four spots in the finale, where only one will win the grand champion title. In this second part, four fierce competitors took up the challenge, but in each round one chef got knocked out; in the end, only one remained, winning $10,000 and going on to the finale for a chance at an additional $50,000 in cold, hard cash. Hear from the Chopped Champion.
When you think of competitive-eating contests, you probably think hot dogs and Coney Island, or maybe chicken wings and Philadelphia — but Buffalo is trying to stake its claim to be the home of competitive kale eating.
During the two-day Taste of Buffalo food festival, the Western New York burg hosted the “first-ever sanctioned kale-eating contest” on Saturday, July 9. Billed as the World’s Healthiest Eating Championship, the event took place on the steps of city hall.
It’s summertime and the living’s easy — or at least it should be, right? When the rest of your downtime is spent picnicking, beaching and traveling (or wishing you were), odds are you don’t have the time for extensive recipes or lengthy shopping lists. Luckily, we’ve got loads of simple-yet-sensational recipes using five ingredients or fewer (excluding salt and pepper) so that summer cooking is easy-breezy, just as it should be.
Corn + Red Onion + Cider Vinegar + Olive Oil + Basil
Ina Garten’s showstopping Fresh Corn Salad (pictured above) screams summer through and through. A flash of cooking, a punch of vinegar and a scattering of red onion and fresh basil are all it takes to elevate summer’s bounty to a dish worthy of more than 200 reviews and a 5-star rating.
We’re coming up on tomato season, which means those vine-ripened orbs of summery goodness are about to start flooding the markets. I wait all year for that moment! One thing I love to eat in late summer but don’t even think about during the rest of the year is a BLT. There’s just something about the combination of just-ripe tomatoes, salty bacon and cool, crisp lettuce (on toasted white bread with mayo, of course!). It’s absolute perfection. But a gal can eat only so many sandwiches. Here are some other delicious ways to enjoy the BLT trifecta.
BLT Pasta Salad from Food Network Magazine (pictured above)
Two summertime classics — pasta salad and the BLT — come together to create a dish that’s packed with flavor. Fresh herbs like thyme and chives add freshness to the creamy dressing. Read more
Warmer weather is here, and that means long, busy days and summer nights spent outside. All this time engaging in outdoor activities leaves less time for cooking, so we’ve rounded up some of our favorite summertime dinners that can be made in 20 minutes or less. (Turning on your oven is definitely not required.)
Pappardelle with Corn (pictured above)
Fresh summer corn adds sweetness to this pasta dish with tart tomatoes and fresh basil. Read more
For baker Erin, the task of prepping the dessert course in this week's Guilty Pleasures-themed dinner had the potential to be a slam dunk, home run, hole in one for her. She set out to make a chocolate chip cookie-focused plate, rounded out with ch...
There’s something so satisfying about a good ol’ pasta salad. First of all, it’s pasta. Second of all, you can load it up with really anything, serve it chilled and people will love you for it.
I remember eating pasta salad as a kid in the summer ALL THE TIME. Picnics, lunches, family gatherings, church banquets — like, constantly. It’s basically the perfect food, because while it’s relaxed, it also encompasses comfort. You can flavor it any which way you want, but somehow it never feels pretentious. It’s an ego-less food. It’s not a jerk. It’s humble and nice.
You can just ignore me.
I’ve come up with a super-easy pasta salad recipe that’s perfect for your kids and you, with only a few minor differences. I’m keeping the kids’ version creamy with ranch dressing, baby. And for the adults, there’s a simple garlic vinaigrette and millions of sauteed veggies. It’s so delicious. Can’t deal. Won’t deal. Except for the eating part. I can most certainly deal with that.
To us, a slab of ribs is the carnivore’s perfect summer food. Nibbling on them without a fork or knife is not only allowed, it’s encouraged. Though they can be cooked in the oven with great results, they’re most often taken outside and fired up until smoky and charred. Plus, buying racks in bulk makes for an easy, crowd-pleasing party dish that goes delectably with an ice-cold beer. In the spirit of summer, churn out perfectly tender ribs right at home with all the flavor of the smokehouse, with some of our most-popular recipes for all the different types of pork and beef ribs.
Let’s talk spareribs. Meaty, with a good amount of fat, they’re cut from the belly of the pig, from the front of the rib cage. Next time you make ‘em, crack open a can of cola to add a dose of unexpected sweetness to these top-rated Sweet Cola Ribs. After you remove the membrane, give the rack a good dry rub and cook it over indirect heat for serious smoky tenderness. Glaze the ribs in the last few moments of grilling so they reach sweet perfection without burning.
Remember what happened last summer when Alton Brown sent away a batch of chefs for the first-ever Camp Cutthroat tournament? The bears, the fire pits, the obstacle course — it was an indeed an evilicious time for everyone. But after five weeks in the wilderness, one chef ultimately managed to prove her outdoor survival skills and reign supreme over sabotage with an impressive camp victory. This summer, however, competitors won’t be getting away so easily.
On Camp Cutthroat 2: Alton’s Revenge, premiering Wednesday, Aug. 24 at 10|9c, the host will unveil an even more diabolical five-week itinerary intended to challenge sabotage-savvy chefs in ways they could never have imagined. Not only will Alton unveil familiar camp challenges (prepare now for Bob the Bear sightings), but he’s also planning some never-before-seen surprises. Think chilly swims, unforgiving sand, sharp tools and wild animals — all designed to guarantee anything but a pleasant stay at his evilicious sleepaway camp. If chefs want to leave singing “Kumbaya” and avoid fireside chants of misery, they must be prepared to outlast the fiercest creatures in the woods — and on Alton’s sabotage agenda.