by Emily Lee in Recipes, January 21st, 2016
by Joseph Erdos in Shows, January 20th, 2016
How is that the simple combination of hot sauce and butter, otherwise known as Buffalo sauce, can make everything seem right with the world? We know the beloved flavor best as the sticky-spicy coating on baked or fried chicken wings. But if you’ve been reserving Buffalo sauce for chicken and chicken alone, then you’ve barely scratched the comfort-food surface. Meatballs, pulled pork, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are just a few ways that you can expand your Buffalo horizons.
Buffalo Drumsticks (pictured at top)
We had to include this one — it’s a classic for a reason. Remember to pop the drumsticks back in the oven for 10 to 15 minutes after tossing them in the Buffalo sauce. This locks in the flavor and ensures crisp, golden skin.
by Leah Brickley in Recipes, Shows, January 20th, 2016
Relive some of the craziest and funniest moments from Worst Cooks in America in the following GIFs.
The effect of tasting oysters with watermelon (Nick, pictured above).
by Amy Sherman in Restaurants, January 20th, 2016
This week the contestants on Chopped Junior were faced with some interesting beverage ingredients in the mystery baskets, like cream soda in the appetizer round and horchata for dessert. In case you’re not familiar with horchata, it’s a super-refreshing Mexican drink that is made from rice, sugar and cinnamon. The rice is soaked in water and then blended with sugar and sometimes almonds into a very fine pulp. It’s then strained, mixed with water and served chilled, usually over ice.
by Samantha Seneviratne in Recipes, January 19th, 2016
If you don’t know what pork roll is, you’re clearly not from New Jersey. Known regionally by brand names such as Taylor ham, Case or Trenton, it’s a cured and smoked processed meat that tastes like a spicy and salty version of SPAM (though it’s sold in a roll, rather than a can). It’s also the main ingredient in a signature breakfast sandwich along with American cheese and a fried egg. Outside Jersey, it’s long been popular in parts of Philadelphia and Delaware, but today the sandwich is evolving and expanding geographically, thanks to chefs who share a sense of nostalgia for this classic diner fare.
by Lauren Miyashiro in Recipes, January 19th, 2016
Craving both cookies and pie? A classic crumb bar is just what you need! It’s got a tender, sweet cookie base, real fruit filling and a chewy crumb topping. More portable than pie and more satisfying than a cookie, I’d say a crumb bar with a tall glass of milk would even make a pretty good breakfast (if there were any leftovers from the day before, that is!). Read more
by Joseph Erdos in Shows, January 19th, 2016
Even if you have lofty ambitions for a healthier 2016, a decadent splurge is OK every once in a while. Everything in moderation, we say. Our only provision: Make sure it’s insanely tasty. If you broke your resolution for a stale doughnut or a sad hamburger, was it really worth it? Here’s our list of splurgeworthy treats that you’ll love and won’t feel guilty about (they’re too good!). So go ahead and treat yourself.
Birthday Pancakes (or Really Anything with Lots of Rainbow Sprinkles)
You might have the willpower to skip the shortstack swimming in maple syrup, but it’s nearly impossible to say no to sprinkle-speckled birthday pancakes with cream cheese frosting. Don’t even try.
by Maria Russo in Recipes, January 18th, 2016
Hotheads, get ready for some of the hottest, spiciest foods around. Top 5 Restaurants recently revealed the five best places to get blazingly hot dishes — one features the world’s hottest pepper, and another requires the signing of a waiver. If you like that kind of taste bud torture, then these top picks are right up your alley. The dishes wouldn’t have made the list if they weren’t also packed with flavor, but after a couple of bites you might not taste a thing. But no worries: Just make sure there’s a glass of milk in arm’s reach. We’ve got the restaurants that made the list.
Find out which dishes made the list and vote on your favorite
by Sara Levine in Recipes, January 18th, 2016
When you take away the meat from a sandwich, you want to be left with more than just a slice of cheese between two pieces of bread to guarantee a hearty sandwich. Fresh vegetables, bold spreads and a mix of textures are all key to turning out a satisfying meal, and Food Network Magazine’s Portobello-Chickpea Wraps deliver on all fronts.
In place of a beefy filling, this easy-to-make recipe stars earthy portobello mushrooms, which become tender and full of concentrated flavor when roasted with sweet onions and herbs. Roll them up in a lavash with a smear of smashed chickpeas and tangy balsamic vinegar, plus a duo of creamy cheeses and peppery arugula, then quickly bake the wraps so the bread toasts and the cheese turns gooey. To keep the meal simple and fresh, round out the sandwich with a quick-fix salad of simply dressed arugula, juicy tomatoes and more chickpeas.
by Maria Russo in Shows, January 17th, 2016
Sometimes recipes billed as one-pot meals can mislead you. With most pasta dishes, for instance, sure, you can make the sauce from start to finish in one pot and then stir in the cooked pasta, but you’ve still got to boil the pasta somewhere, and that somewhere is another pot that needs to be cleaned. Then you need to strain the pasta – does a colander count as a third pot? Sigh.
Thus we bring you the true one-pot pasta dinner. This revolutionary method of pasta preparation allows you to skip the separate boiling and throw the dry noodles right into a pot with the other ingredients. As it cooks, the pasta’s starch helps the sauce thicken simultaneously. Food Network Kitchen created a version with fresh tomato sauce and a spin on classic mac and cheese, both with magical results. Try one for yourself tonight and you may never bother with two-pot pasta again. Read more
Just when you thought nothing could be funnier than the time Alton Brown and Jet Tila bobbed for doughnuts together, the Cutthroat Kitchen host-judge duo delivered what may be the most-hilarious After-Show to date. And that’s thanks in part to a key piece of equipment, or, rather, wardrobe: the sumo suit.
After a sabotage forced two chefs to don sumo suits and wrestle for ingredients during the yakitori round, Alton and Jet too found their way inside this oversize getup, only they made bananas Foster. And while they weren’t forced to tackle each other in the hopes of grabbing the necessary ingredients, the guys couldn’t resist a few friendly scuffles and some good-natured jostling while enduring the weight of the suits.
“This is the best day of my Cutthroat life, right here,” Jet admitted before he and Alton got started on their dessert face-off. But no sooner did they begin than the scuffles started. After Alton side-bumped Jet as they prepared to race to the pantry, Jet grabbed Alton’s suit, holding the host back from going inside. It didn’t take long before Alton threw what he deemed to be “counter measures,” aka the contents of a container, at Jet as they were shopping; soon afterward, Jet bombarded the host at the refrigerator. Though it may seem like the guys were focused more on play than prep in the kitchen, they indeed managed to turn out impressive bananas Foster, Jet even going so far as to make ice cream with liquid nitrogen.