Cadbury — perhaps still reeling from the great Cadbury Crème Egg brouhaha of 2015 — has just made an admirable attempt to turn its fans’ frowns upside down by issuing the Cadbury Dairy Milk Spectacular 7, a limited-edition product that somehow combines seven different kinds of Cadbury confections into a single brilliant bar.
If you’re lucky enough to spend Mother’s Day with your mom, or if you are a mom and get to spend it with your kids, a special meal is in order. Decadent brunches, picnics, teas and cookouts will abound across the country this Sunday. What should you make this year to truly spoil Mom? Get some inspiration from FoodNetwork.com staffers and our varied Mother’s Day traditions. Read more
You know those foods that are simply so sinful that it seems best to eat them in private, those near-taboo plates that are just so next-level decadent that you can hardly talk about them with your friends? Those deeply comforting dishes may be some of the best-kept secrets in the food world, but on the all-new upcoming series Guilty Pleasures, your favorite Food Network chefs will reveal where they go for over-the-top creations.
Beginning Monday, May 25 at 10|9c, Rachael Ray, Bobby Flay, Alex Guarnaschelli, Anne Burrell, Curtis Stone and others will come together week after week to take fans on a cross-country adventure, showing off their picks of all things especially meaty, cheesy, ooey-gooey and downright decadent. From a 24-layer chocolate cake to a bacon-spiked cheeseburger and a filet mignon with fried oysters, the stars will break down the ins and outs of each swoonworthy item and reveal where you can go to try them all. Plus, the chefs responsible for making these memorable indulgences will describe their now-infamous creations.
It seems like we’re just finally saying goodbye to winter vegetables (we’ll miss you, Brussels sprouts!) and loading our baskets with asparagus, artichokes and peas. Not too far off: cherries, berries, zucchini and, perhaps most important, corn.
Slathered with butter and sprinkled with salt, corn on the cob is the ultimate side dish for a backyard BBQ. Many people agree that the boiling method is best but may disagree about how long you need to boil corn. Vote in the poll below to help with Food Network Magazine’s research for an upcoming issue.
Celebrated chefs from around the country have entered Season 4 of the Chopped All-Stars tournament for a chance to walk away victorious. For many it’s not their first time setting foot in the hallowed kitchen, but for others it’s their first attempt at cooking with and transforming mystery basket ingredients. On the line is the largest prize yet, $75,000 for charity. In Part 2 Anne Burrell, Dale Talde, Hung Huynh and Mary Sue Milliken brought their best game to the competition, but in the end it all came down to the one who best dealt with the baskets. FN Dish has the exclusive interview with the Part 2 winner.
Just like the macaroni necklace and the finger-painted masterpieces you gave her years ago, something homemade is always the key to Mom’s heart, especially on Mother’s Day. Before you place that order for another wilted, mass-produced delivery bouquet, stake out your kitchen to make an opulent homemade gift that will make Mom weep with joy: a cake. Frosted or naked, tiered or single-story, boxed-up or sliced on the spot, each of these decadent cakes is a thing of beauty that shows Mom how you feel with every slice.
Ree Drummond’s Strawberry Shortcake Cake (pictured above) oozes with sweet strawberries, and we can’t cut into this cream cheese-frosted beauty soon enough. Instead of plunging candles in it like it’s her birthday, present it to Mom with plump strawberries nestled in the icing for a most-beautiful celebratory cake. Plus, with a bit of help, even Mom’s little ones can get involved in the creation of this cake. Ree’s girls helped with each of the steps.
Some news that may leave you unsure whether to applaud or duck, to feel hungry or terrified: The University of Nebraska-Omaha has announced that the new $80 million sports arena it is building with many fancy features (cushioned seats, state-of-the-art scoreboards and HD video screens) will also boast … a taco cannon.
Yup, we’re talking about a cannon that shoots tacos, sending them careening through the air in all their messy glory and straight into the hands and mouths of the hungry game-attending crowd.
Chicago pride was on display last night at the 25th James Beard Foundation Restaurant and Chef Awards, which have temporarily migrated from New York for a three-year run at the Windy City’s Lyric Opera. The ceremony’s host, Food Network’s own Alton Brown, may be a Southerner, but he was joined on stage by gala co-chairs Grant Achatz, Rick Bayless and Paul Kahan, three of Chicago’s greatest chefs. Rich Melman, founder of prolific Chicago-based restaurant group Lettuce Entertain You Enterprises, accepted the Lifetime Achievement Award with a speech packed with pride for his hometown. Mayor Rahm Emanuel applauded the city’s food scene on the red carpet and in remarks on stage. When Food Network asked the mayor if he had any favorite places to travel outside of Chicago for great food, he didn’t miss a beat in retorting, “Yeah, Chicago!” And every time Chicago took home an award, the opera house boomed with cheers. Read more
Along with blueberries, broccoli and salmon, quinoa is a known superfood that’s chock-full of good-for-you protein and vitamins, and like kale, it’s having a bit of an “in” moment. From soups and salads to next-level side dishes, quinoa is showing up on restaurant menus everywhere, and you’ve surely seen it in go-to recipes from some of your favorite chefs. On its own, quinoa has a mild, nutty flavor, which makes it a natural pairing with many different flavors and ingredients. Spicy, sweet, crunchy and cheesy — they all complement classic quinoa dishes, most of which come together quickly and simply.
Ina Garten takes a Mediterranean staple — the tabbouleh salad — with fresh mint and parsley, and bulks it up in the form of filling quinoa. Her big-batch recipe can be made days ahead, then mixed with tangy feta just before serving.