by Food Network Kitchen in How-to, Shows, August 10th, 2016
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.
by Allison Milam in Recipes, August 10th, 2016
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
by Sara Ventiera in Restaurants, August 10th, 2016
If cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.
Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.
by FN Dish Editor in Events, Food Network Chef, News, August 10th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
It can be difficult for conscientious diners to determine which seafood species to eat: Many options have been overfished and attacked by intrusive marine predators. Fortunately, chefs across the country have taken notice and are responding to oceanic issues by forgoing at-risk seafood and using alternatives like lionfish in their dishes instead. This beautiful but invasive reef fish is increasingly turning up in fishmonger displays and on restaurant menus.
by Amy Reiter in News, August 9th, 2016
Hosted by Farmer Lee Jones of The Chef’s Garden — a Huron, Ohio, vegetable farm run by Farmer Lee and his family — the annual Roots conference brings together chefs, food writers and culinary industry professionals for two days of conversation and critical thinking about the state of the food we grow, buy, cook and eat. This year’s conference, the fourth consecutive one since Roots launched in 2013, will take place Monday, Sept. 19 and Tuesday, Sept. 20 at The Culinary Vegetable Institute in Milan, Ohio. The events will focus on the theme of empowerment, both in the kitchen and out.
Food Network’s own Maneet Chauhan, a longtime Chopped judge, and Elizabeth Falkner, a two-time competitor on The Next Iron Chef, are on the roster of esteemed chefs projected to attend the conference. Maneet is set to join a panel in a discussion on Cooking Authentically as it relates to evolving cuisines, while Elizabeth plans to address attendees as a keynote speaker.
by Lauren Piro in Recipes, August 9th, 2016
There’s nothing quite like a tomato at the peak of ripeness — firm, round and beautifully deep-hued, fragrant and sweet. Honestly, a good, ripe tomato is like candy.
Yet a few days later, that same tomato, past its prime, may be soft, puckered and hardly appealing — which is why, one imagines, the fruit is now getting the full GMO treatment from researchers.
by Amy Reiter in News, August 9th, 2016
There’s nothing worse than buying yourself a nice steak for dinner, and then ruining the meat with a grilling misstep. Even though they make for a hearty meal, steaks require a little finesse to cook perfectly. To grill your favorite cut just right, take the advice of a few Food Network stars.
High heat helps this long, flat cut achieve a flavorful sear, but be careful not to overcook it; the meat can quickly become tough and chewy. Marcela Valladolid marinates the skirt steak in this recipe in citrus and beer to tenderize it.
Try It: Beer-Marinated Grilled Skirt Steak (above)
by Foodlets in Family, Recipes, August 8th, 2016
Have you ever been sitting on the tarmac, ready for takeoff, when suddenly your plane has to taxi back to the gate because the coffee machine isn’t working? Apparently, that’s a thing.
According to The New York Times, broken coffeemakers are a surprisingly common cause of plane delays, although specific statistics are scant on how significant a factor they are overall: “You can’t just put Mr. Coffee in an airline,” Jeff Lowe, president of the airplane repair concern Aviation Fabricators, told the Times. “You have to do all kinds of engineering and analysis and provide test results to the F.A.A. to get approval.”
Some interesting facts about airplane coffeemakers, revealed in the Times:
by Nora Horvath in Recipes, August 8th, 2016
“We didn’t have kiwi when I was little,” I explained to my kids; they were baffled. “I’m sure it existed somewhere, but, uh, just not where I was.” Then, bam! Kiwi burst onto the scene for Americans in the ’80s, and talk about a runaway hit. Remember life before baby carrots? Extra virgin olive oil? Some food fads have such a great flavor, neat technique, or interesting and new presentation that they just never fade. These are my family’s favorites.
Chinese Chicken Salad (pictured above)
One thing I love so much about watching Barefoot Contessa is listening to Ina Garten casually mention how she’s been making some particularly delectable dish for 20 years. Her Chinese Chicken Salad is one of those throwback recipes with a perfectly updated spin. Crunchy asparagus and bell peppers mingle with juicy roasted chicken before the whole thing gets doused with a simple ginger dressing.
Let us introduce you to your new favorite pasta sauce: salsa cruda. Its Italian name translates as “raw sauce,” and it’s typically a tomato-based mixture tossed with other fresh ingredients that are so full of flavor they don’t need to be cooked.