Hey there! Welcome to my new column, “Relax, It’s Just …” (fill in the blank). Every month I’ll share a new recipe, something that many people feel intimidated about making at home, and demystify the pants off of it. There will be detailed instructions, but written in language that even a novice cook can easily understand, and lots of tips so that you will feel confident and end up successful. And step-by-step photos so you can see what is supposed to be happening when. The goal of this “Relax” column is to help you become more comfortable in the kitchen, and I would love to hear what dishes you’d like to conquer. No judgments here! Just the pleasure of learning to be a more self-assured cook. Read more
You’ve made it into the Cutthroat Kitchen arena and the battle is about to begin. Have you considered how you’re going to play the game? While the objective may be simple enough — cook the challenge dish and spend as little money as possible — being successful is anything but easy, thanks to those tricky sabotages. Are you set to spend all of your $25,000 in order to avoid all kinds of diabolical unfoldings, or is it more important to you to hold onto your money and navigate the waters of eviliciousness one sabotage at a time? Take the quiz below to find out how you’d approach the auction.
Probably few of us think waiting tables is a picnic: all those orders to keep straight, the special requests, the last-minute changes, the running from kitchen to table and back again, the worry over tips and take-home pay.
But a new study has found that being a waiter or waitress may be even more stressful than we realized — more so even than being a neurosurgeon (or really any kind of doctor) or a stockbroker, not to mention a teacher, a scientist, an architect, a janitor, a miner or a manual laborer.
As an Academy Award-nominated actor, Bradley Cooper could probably have played a convincing restaurant chef with little preparation. Instead, to prepare for the role of high-striving Chef Adam Jones in the new film Burnt (out Oct. 30), Cooper trained in professional kitchens and actually did the on-set cooking, as he reveals in the behind-the-scenes special Burnt: In The Kitchen With Bradley Cooper, airing tonight on Food Network.
In a world where calories didn’t matter and stomachaches didn’t exist, how many doughnuts do you think you could eat (and enjoy) in one sitting? Food Network Magazine’s editor in chief, Maile Carpenter, confidently said six, but specified they had to be plain glazed doughnuts so that she would not get sick of them. Think that’s impressive? The magazine’s executive editor, Rory Evans, raised the bar to 13.
Food Network Magazine wants to know your doughnut max. Answer in the poll below to provide important doughnut research for an upcoming issue.
During my junior year of high school I spent my Saturdays behind the counter of a local doughnut shop. It wasn’t a glamorous job, but I was happy surrounded by fried dough. The regulars were kind. The tips were adequate. And I was content with all the iced coffee I could guzzle during my six-hour shift.
While I rarely indulged in a doughnut during work hours, I often brought treats home for my family to share. The apple fritters were our favorites. When most people think of apple fritters, they probably imagine bucolic apple orchards, rustic baskets of overflowing, just-picked fruit and somebody’s beloved grandmother with her secret recipe. Not me. I think of the apple fritters I brought home from the smoky doughnut shop, tucked into a waxy bag and reheated in the microwave. My brother and would share a piping-hot, knobby pastry while standing up at the island in our suburban kitchen. There was nothing charming about the ritual. But the fritters were exceptionally delicious, and that’s all we cared about.
You don’t have to bake ghoulish cupcakes or serve garlicky anti-vampire snacks to throw a good Halloween bash. Instead of going the spooky route, serve a beautiful dessert dressed in the official holiday colors: orange and black. Food Network Magazine created four new recipes that are classy enough for a cocktail party but sweet enough for any little monsters in your life.
A platter full of doughnut holes is much more tempting than a bowl filled with candy. This recipe yields about five dozen chocolate-glazed bites, which is especially great if you’re planning on a full (haunted) house on the 31st.
On a chilly Sunday evening in New York City, rising smoke obscured the skyline as top chefs cooked mass quantities of meat over open fires. The aroma of sizzling steak, slow-roasted pork and smoked BBQ drifted across the highway and teased hungry guests as they made their way to Pier 92 for the New York City Wine & Food Festival’s Meatopia. In addition to celebrating the great meat-focused chefs across the country, the night was also a tribute to the late Josh Ozersky, founder of this famous meat festival.
No matter what in-season veggie you happen to have on hand, chances are that after just a quick roast in the oven, it will have turned oh-so-sweet — and seasonal squash is no exception. Butternut, acorn, spaghetti and delicata squashes are all overflowing at farmers market stands and in supermarket aisles alike this time of year, and while you can indeed simply roast them and enjoy them as is, in all their tender glory, dressing them up a bit with bold, fresh flavors will transform them even more.
In his recipe for Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese, Guy Fieri precooks the squash for a few minutes in the oven before filling it with a hearty, savory stuffing that’s easy to make yet endlessly impressive. He opts for a mixture of cremini mushrooms, fresh cabbage and colorful bell peppers for heft and texture, plus a few cloves of garlic for over-the-top taste. Follow Guy’s lead and top the filling mixture with goat cheese and roasted acorn seeds before baking; the tangy crumbles of cheese deliver the richness you crave, while the acorn seeds promise a welcome salty, crunchy bite.
The history of where Bloody Marys come from and how they got the name isn’t known for sure — there’s just too much conjecture, and there are too many stories that can’t be corroborated. But one thing is for sure: It’s a popular hangover drink that people enjoy the world over. And when you’ve spent your Saturday night at the New York City Wine & Food Festival, what more could you ask for on Sunday than the Best Bloody Mary Brunch hosted by the cast of Chopped.
This year gin and vodka producers came together on Pier 60 in New York City to compete and see who could produce the best Bloody Mary. The judges and host from Chopped were on hand to lend their expertise to the competition, tasting all of the creations before picking winners in the three categories of best overall, most creative and best dressed. But first they revealed what they look for — and what they’re tired of seeing — in a Bloody Mary.