There’s no doubt about it: When you sit down at your favorite steakhouse, you’re likely focused on little else but a hunk of meaty, savory beef. But while the steak may be the star of the show, a few things will surely round out the meal: a crisp martini, a cool salad and hearty potato side dishes. All of these timeless eats and drinks made appearances on this morning’s brand-new Steakhouse Favorites episode of The Kitchen, which means that tonight just turned into steak night. Read on below to learn two reinvented takes on steakhouse salads: the wedge and a garlicky Caesar.
By Lauren Haslett
We’ve got big news, friends! Though it seems like super-popular beverage purveyor Starbucks comes out with something new and exciting every other week, this announcement is absolutely huge. Starbucks will open a brand-new Roastery location on the East Coast, right smack in the middle of New York City’s trendy Meatpacking District.
Fluffy, sweet and sinfully easy, cream cheese frosting is a baker’s best-kept secret for elevating almost any treat from “good” to the realm of outstanding. This Cream Cheese Frosting from Food Network Kitchen is a classic, tried-and-true recipe of unsalted butter and cream cheese at room temperature, combined with powdered sugar and vanilla extract. Enjoy the frosting in its purest state, or jazz it up with different mix-ins like lemon juice and shredded coconut. Before applying it to baked goods, it doesn’t hurt to do a quick taste test to check for smoothness and the right fat-to-sugar ratio … Just remember to leave enough in the bowl to cover your cake.
Here are a few of our favorite applications:
Lemon bars and cakes and pies, oh my! This staple citrus is surprisingly versatile and can be added to a number of desserts to create the perfect combination of tart and sweet. Try mixing lemon with blueberries for a refreshing, fruity dessert, or adding the flavor to whipped meringue frosting for a special treat. Check out our favorite lemony recipes below for even more dessert inspiration.
Cakes are great, sure. But you know what’s even better? A whole personal-sized cake that you can eat with your hands — otherwise known as a cupcake. At their simplest, these fan-favorite desserts require little more than a base cake-and-frosting combo, but with a little dressing up, they can become extra special and even elegant with the use of fillings, intricate decorations and over-the-top flavor features.
When it comes to your cupcake cravings, how do you satisfy them? Tell us all about your cupcake preferences in the polls below.
What to Watch: Steakhouse Favorites Recreated on The Kitchen, and the Premiere of Spring Baking Championshipby Ricky Smith in Shows, April 8th, 2016
It’s not always easy to give up buying lunch at work or going out for dinner after a long day, but you’re much more likely to resist if you’ve got satisfying recipes that you can make on your own time. That’s why, this weekend, the chefs you trust most are sharing their ideas for meals that promise restaurant quality without hours of fuss. First up on Saturday, Ree Drummond is making four lunches that are sure to get you through the afternoon, including a new take on spicy chicken and a Hawaiian beef sandwich. Then, Trisha Yearwood is thinking up new dishes to make while she’s on tour, like redesigned mozzarella sticks and a burger with beer cheese sauce. After that, the co-hosts on The Kitchen are re-creating steakhouse favorites like an herb-roasted rib eye with roasted shallots and that tableside Caesar salad you can never pass up.
Strawberry kiwi is one of those throwback flavors that my ’90s-loving, Lisa Frank-Trapper Keeper-toting, denim-jacket-wearing, neon-hair-tie-sporting tween self went crazy over. If I’m not mistaken, it was surely one of the flavor trends that was everywhere — and as a millennial, I have it ingrained in my brain and scent memory forever.
Strawberry kiwi taffy, juice, candles or body lotion could be found in my life at any given moment back in 1995 — it was the scent to have. Right next to blue raspberry, of course, which could always turn your tongue and teeth the most-beautiful shade of sky. The artificial strawberry kiwi was sickly sweet, something that my young self adored and craved, in taste and smell. It was barely reminiscent of actual kiwi and strawberry, though; it was more like a bowl of kiwi and strawberry piled with sugar and set out to macerate for three days.
I didn’t hate it! In fact, I was nuts over it.