Tag: All Posts

How to Host a Luau-Inspired Summer Pool Party

by in Entertaining, July 28th, 2014

How to Host a Luau-Inspired Summer Pool Partyby Camille Styles, photography by Buff Strickland

As temperatures are slowly on the rise, it’s officially time for some fun in the sun! And there’s no better way to celebrate the season than with a pool party inspired by the colors, flavors and flowers of Hawaii. This year, take a cue from everyone’s favorite tropical destination, and host a stylish yet approachable luau with a few simple tips.

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Caramelized Onion, Mushroom and Gruyere Quiche — Meatless Monday

by in Recipes, July 28th, 2014

Onion, Mushroom and Gruyere QuicheQuiche is perfect when you’re in the mood to indulge. Made by baking creamy eggs with cheese and preparing them in a buttery pastry crust, this French specialty is a great dish for an extraordinary occasion, and because of its hearty ingredients, it also works as a warming dinner staple. The best part of this dish is its versatility — from smoked meats or vegetable proteins, to different types of cheeses and various vegetables, it can be altered to suit your mood.

In this Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust recipe from Ellie Krieger, the pastry crust is lightened up by the use of oats, low-fat buttermilk and cooking spray. This makes the crust an incredible source of fiber, without losing the buttery feel of a perfect pie crust. The filling involves a selection of mushrooms and onions to pack in some more nutritional punch, and the creamy Gruyere cheese adds a salty, tangy touch. With flavors this good, you’ll get the feel of an indulgent treat without all the extra fat. Breakfast for dinner, anyone?

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Orange Juice Drinkers May Soon Feel the Squeeze

by in News, July 28th, 2014

Orange Juice Drinkers May Soon Feel the SqueezeIs your morning cup of orange juice in danger? It might be. And your grapefruit too.

A bacterial disease known as citrus greening (AKA Huanglongbing or HLB or yellow dragon disease) is threatening America’s citrus crops. Named for the way it turns citrus fruits green, misshapen and bitter tasting, and thus unsuitable for sale or consumption as either fresh fruit or juice, citrus greening poses no direct threat to humans or animals. For the trees themselves, however, it is devastating — and ultimately deadly. There is, as of now, no known cure.

Though the disease likely originated in China in the early 1900s and has long wreaked havoc abroad, citrus greening wasn’t detected in the United States until 2005, when it was spotted in Florida. By 2008 it affected almost every citrus-growing county in Florida, and it has continued to spread broadly and rapidly, primarily via a gnat-sized insect called the Asian citrus psyllid, which carries the disease from tree to tree as it feeds.

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Just Desserts — Testing the Cutthroat Kitchen Sabotages

by in Shows, July 27th, 2014

Creating tiramisu can be time-consuming, as it involves soaking lady fingers in an espresso mixture and topping them with a sweet mascarpone cheese-based cream. This specifically requires the use of superior utensils, like whisks and mixing bowls, in order to make sure each layer has the perfect flavor profile. Host Alton Brown decided that the contestants on Cutthroat Kitchen needed to forgo these tools – one of the contestants had to replace all of his cooking tools with coffee strainers and stirrers. This made the dish especially difficult, because the coffee filter didn’t allow the mascarpone creation to be mixed properly, and it also starting soaking up all the espresso meant for the lady fingers. How could the Food Network team deem it an appropriate sabotage for the show?

Click play on the video above to see how the Food Network culinary team could create the tiramisu with this sabotage.

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Chocolate-Peanut Butter No-Bake Cookies — Most Popular Pin of the Week

by in Community, July 27th, 2014

Chocolate Peanut Butter No Bake CookiesKeeping cool in the summer used to be all about ice-cream, but not anymore. The next time you feel a craving come along, try your hand at a no-cook dessert, like this recipe for gooey Chocolate-Peanut Butter No-Bake Cookies. Using easy pantry ingredients like peanut butter, milk and cocoa, this recipe is simple yet decadent, which is why it has earned its title as this week’s Most Popular Pin of the Week. Keep your kitchen cool in the heat all summer long.

For more indulgent dessert recipes, check out Food Network’s Let’s Bake board on Pinterest.

Get the recipe: Chocolate-Peanut Butter No-Bake Cookies

S’mores: Fried and Frozen, Drinkable and DIY

by in News, July 27th, 2014

Skillet S'MoresS’mores are the perfect campfire food: the roasting of the marshmallows on a stick over the fire to your own preferred consistency (golden brown on the outside, mushy on the inside for me); the sticky-fingertip removal of marshmallow from stick and gentle placement atop several squares of not-yet-melted milk chocolate and between fresh-from-the-box graham cracker halves; the ungainly, delicious, headily sweet act of eating it; and the instant urge to repeat the process all over again.

But what if you’re stuck in the city with no campfire in sight? Several eateries around New York City have come up with creative solutions to that common problem, and the New York Daily News recently surveyed a few. At choco-centric restaurant Max Brenner, you can get order up the at-table DIY Urban S’mores for Two, complete with a teensy tabletop grill over which to roast marshmallows, then eat with graham crackers and a variety of toppings, listed on the menu as “pure melted milk chocolate, toffee bananas … warm peanut butter and raspberry sauce.”

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Foe or Foie?: Top California Chefs Host a Protest Luncheon

by in News, July 26th, 2014

Foe or Foie?: Top California Chefs Host a Protest Luncheon By Meesha Halm

Foie gras is polarizing. Diners either love it or hate the very idea. Buttery, ultra-rich duck liver has been one of the most venerated ingredients in a chef’s arsenal for centuries. Whether floating in a soup at Chef’s Table at Brooklyn Fare or miso-cured at Acadia in Chicago, it’s considered the ultimate luxury.

Not so in California, where foie gras has been banned since 2012. Foie gras hasn’t exactly gone away in the Golden State; it’s just gone underground. The sale and production of it are forbidden but consumption of it is not, so restaurateurs circumvent the ban by sending it out as a “gift from the chef.” But some California chefs, including Ken Frank (La Toque), are willing to fight publicly for it. Last month, Frank and five top toques rallied to host “State of American Foie Gras,” a protest luncheon at his Napa Valley restaurant.

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How to Enjoy a Summer Staycation at Home

by in Recipes, July 26th, 2014

Sunny's Sweet and Spicy Korean BBQFor one reason or another, you may not be indulging in a lavish getaway this summer, but that doesn’t mean you have to abandon the idea of finding quality time to relax. The key to turning your home into a vacationlike setting is switching up your usual routine for a few days; during your staycation, try treating yourself to different meals and re-creating some of the common experiences you may have had, if you had traveled. For the co-hosts on The Kitchen, that meant creating international-inspired recipes and sharing ideas for DIY spa treatments on this morning’s all-new episode. Read on below to get some of their best recipes for favorite eats and drinks, plus tips on fashioning at-home spa services.

Eats:
Perhaps the best part about Korean barbecue is the customizable element that takes the guesswork out of catering to your family’s individual appetites. Sunny Anderson’s Sweet and Spicy Korean BBQ (pictured above) features versatile lettuce wraps; after marinating beef in a sweet and salty brown sugar-soy sauce mixture, she grills the meat and serves it in Bibb lettuce cups with an array of toppings. Set up a buffet of carrots, bean sprouts, radishes and kimchi, and let everyone build their ultimate wraps.

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Summer Slow-Cooking: Slow Cooker + Outdoor Grill = True Love

by in How-to, Recipes, July 26th, 2014

Summer Slow-Cooking: Slow Cooker + Outdoor Grill = True LoveICYMI — I am sharing the joy of using a slow cooker as a companion to your outdoor barbecue. This is part two of a three-part series, but don’t worry, you can catch up quickly by reading here. We’ll wait. You back? Good. Wasn’t that cool? Baking in your slow cooker? Who knew, right? But let’s set the cobbler aside for a moment and get to our next function of the handy slow cooker in the world of summer barbecues. When I think of outdoor grilling, I think of MEAT. So for my next benefit:

You can precook bone-in or tougher meats for better (and easier!) results on the grill.

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