The Dangers of Your Avocado Addiction

by in News, May 17th, 2017

The Dangers of Your Avocado AddictionAvocado Warning No. 1: Guacamole prep may be perilous to your hand. Avocado is “one of the most dangerous foods to cut,” according to the New York Times. The Times of London reports that deep hand cuts from slicing avocados have become so common that surgeons in the United Kingdom have coined the term “avocado hand.” In fact, the San Francisco Chronicle notes that emergency rooms now anticipate a spike in avocado-related injuries on Saturday afternoons — a “post-brunch surge.”

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Your Sense of Taste Declines As You Age (Sorry)

by in News, May 16th, 2017

Your Sense of Taste Declines As you Age (Sorry)Some of us feel that our taste gets better as we age. (Consider some of those ill-advised outfits you wore in high school.) But when it comes to our ability to taste food, it actually gets worse.

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How to Eat Snacks for Dinner (and Feel Good About It)

by in Family, Recipes, May 15th, 2017

How to Eat Snacks for Dinner (and Feel Good About It)As a parent, I need to make dinner every single night. There are times when I simply cannot face turning on the stove, yet my four small children dutifully line up for dinner. There they are, ready for dinner. Reporting for duty. On these nights, I load up a tray (a cutting board will do just fine), pile it with a bunch of no-cook or quick-cooking bites, and declare it Snacks for Dinner Night. Here’s how to do it.

Version 1: The Feast

Somewhere between putting out a major spread and cleaning out the fridge, this kind of dinner is a collection of yummy flavors piled together in a big buffet. My kids call it “feasting.” I call it “dinner with no work.”

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Exclusive: Chef Stephanie Izard Looks Ahead to the Gauntlet

by in Shows, May 15th, 2017

Iron Chef GauntletFresh off a grueling five-week competition that saw both high and low moments for each competitor, Chef Stephanie Izard has bested her fellow challengers and has earned the right to advance to next week’s Iron Chef Gauntlet finale, where she’ll compete in the gauntlet. This three-tiered face-off will see her pitted against no fewer than three famed Iron Chefs — Bobby Flay, Masaharu Morimoto and Michael Symon — all for the chance to claim that coveted title for herself.

We checked in with Chef Izard moments after she learned of her victory over Chef Sarah Grueneberg in the Secret Ingredient Showdown and chatted about what awaits her next week. Read on below for an exclusive interview.

Congratulations! You’re officially headed to the Gauntlet. How are you feeling?
Stephanie Izard: Good. I’m relieved. … Now I’m just already in the zone. What are three dishes that I have not made thus far that I can bust out?

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One-on-One with the Latest Iron Chef Gauntlet Challenger to Go Home

by in Shows, May 15th, 2017

Iron Chef GauntletWith the title of Iron Chef on the line, the stakes for the seven Iron Chef Gauntlet challengers couldn’t be higher. Of course each of them craves the opportunity to run the gauntlet against a trio of revered Iron Chefs, but ultimately six will fall in their quest to do so. After each week’s new episode, check back here to find an exclusive exit interview with the chef most recently eliminated. Today, we’re set to break down the latest episode, so if you haven’t watched it yet, don’t read on until you do.

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One-on-One with the Latest Iron Chef Gauntlet Challenger to Go Home

by in Shows, May 15th, 2017

Iron Chef GauntletWith the title of Iron Chef on the line, the stakes for the seven Iron Chef Gauntlet challengers couldn’t be higher. Of course each of them craves the opportunity to run the gauntlet against a trio of revered Iron Chefs, but ultimately six will fall in their quest to do so. After each week’s new episode, check back here to find an exclusive exit interview with the chef most recently eliminated. Today, we’re set to break down the latest episode, so if you haven’t watched it yet, don’t read on until you do.

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Raiders of the Lost Chicken

by in In Season, Restaurants, May 13th, 2017

Chef Antoine Westermann Chicken is simple, right? You can take a breast, thigh or drumstick and grill, saute, poach or fry it for an everyday meal. If you want to be healthy, you buy organic or free-range, but we are all guilty of grabbing the generic package of on-sale chicken breasts at the grocery store in a pinch. Did you know, though, that the chicken you eat today is nothing like the chicken your grandparents ate? Read more

The 8 Best Non-Lettuce Salads You’ll Eat All Spring

by in Family, Recipes, May 12th, 2017

Greek Quinoa SaladFor years, our four kids referred to lettuce of any kind as “salad.” Picture this: “Could you please take that salad off my sammich?” But that didn’t stop me from serving tons of fresh salads anyway, because, for one, salads are delicious and good for you. And two, not every salad has to be a green salad. They’ve since come around to the green stuff, but in the meantime, we discovered lots of simple and satisfying salads that don’t require even one head of lettuce. There are our favorites.

Greek Quinoa Salad (pictured above)
Bursting with fresh tomatoes, crunchy cucumbers and briny kalamata olives, this salad tastes like the Greek salad you know and love — but with a protein punch. Thanks, quinoa.

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What to Watch: Meals Perfect for Celebrating Mom and a Surprise Elimination on Iron Chef Gauntlet

by in Shows, May 12th, 2017

Iron Chef Gauntlet

This weekend is all about mom, and what better way to show her you care than by making some homemade dishes from some of your favorite Food Network cooks? On Saturday morning, Ree Drummond is making some of her kids’ favorite meals like Broccoli Cheese Mac ‘n’ Cheese, Chicken Noodle Soup and Vanilla Yogurt Berry Parfaits. Then, the co-hosts on the kitchen are having a Mother’s Day tea party with actress Susan Lucci, and later Valerie Bertinelli is making a family feast using some of her mom’s favorite recipes.

On Sunday afternoon, Giada De Laurentiis is making a sunset dinner for her mother and daughter, and Ayesha Curry is serving breakfast for dinner at an adult slumber party. On Sunday evening, three Triple G judges and their moms are shopping and cooking their way to a chance at winning $20,000 for charity, and on Iron Chef Gauntlet, we’ll find out which competitor will enter the gauntlet and compete against Bobby Flay, Michael Symon and Masaharu Morimoto for the chance to become an Iron Chef. Then, it’s all about sandwiches and meat on Iron Chef Eats.

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Alex Guarnaschelli on the Secret to Iron Chef Success, the Mistakes She Won’t Forgive and a Certain Risotto by Bobby Flay

by in Food Network Chef, Shows, May 12th, 2017

Iron Chef GauntletAfter competing in not one but two seasons of The Next Iron Chef, Alex Guarnaschelli ultimately earned the coveted title in December of 2012, which means she’s all too familiar with the nerves and hopes the remaining Iron Chef Gauntlet contestants are feeling right now. On Sunday, she and Ching-He Huang will come together to judge the final Secret Ingredient Showdown, an all-important battle, as it’s the last before one challenger advances to the gauntlet.

We chatted with Alex to find out what it’s like for her to reenter the world of Iron Chef, not as a competitor this time but as a judge. It turns out, though, that being on the other side of the table doesn’t eliminate her anxieties. “I still get up in the middle of the night and have night sweats from this competition,” she told us. Taking on this role, however, means that she will expect exemplary work, especially when so much is on the line. Read on below to get her take in this exclusive one-on-one interview.

You know better than most what it’s like to both compete on and judge Iron Chef. What’s it like to be back in this world?
Alex Guarnaschelli: I still get up in the middle of the night and have night sweats from this competition, like, “The eggplant is overcooked!” The tagline was, and is, “The only title that matters.” And I think that really is still true. I think people still feel that way. It’s very iconic, and I don’t think that ever dissipates with time. And I think it’s been napping gently under a tree, and now it’s time to wake up.

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