Tag: All Posts

Chefs’ Picks: Hot Dogs

by in Restaurants, July 2nd, 2016

Walter's Classic Hot Dog and Curly Fries

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Forget apple pie: There’s nothing more American than tubed meat inside a bun. In honor of Fourth of July and, well, summer, we’ve asked chefs from across the country about their favorite hot dogs.

Read more

New Orleans Baseball Team Lets Fans Vote for Food-Inspired Names

by in News, July 1st, 2016

New Orleans Baseball Team Let's Fans Vote for Food-Inspired NamesNew Orleans is a great food town — and the Big Easy’s big pride in its culinary pleasures apparently reaches way beyond its amazing eateries and into its minor-league baseball stadiums.

The New Orleans Zephyrs, a triple-A affiliate of the Miami Marlins that makes its home in the Crescent City suburb of Metairie, Louisiana, recently invited fans to suggest a new name for the team. After whittling down the list of proposed monikers, the team has unveiled its seven finalists, inviting the public to vote for their favorites on the team’s website.

Read more

Battle of the Pasta Salads: Mayo vs. No Mayo

by in Recipes, July 1st, 2016

Pasta Salad BattleSummer means cookouts, and cookouts mean pasta salad. If we had to guess, you belong in one of two camps of people: those who live for a creamy pasta salad loaded with the good stuff, or those who like to take a fresher, lighter mayo-free approach. In honor of this age-old battle of the sides, we’re bringing our favorite kinds of pasta salad to the table and letting the mayo and no-mayo renditions duke it out once and for all. For each type of pasta salad, whether it’s classic, family-friendly or something more adventurous, there’s a recipe for mayo lovers and haters alike.

Read more

What to Watch: Summertime Parties on The Kitchen and Big-Time Barbecue on Diners, Drive-Ins and Dives

by in Shows, July 1st, 2016

The Kitchen Cast Summer PartyIt’s red, white and barbecue this weekend on Food Network as all your favorite stars gear up for July 4th. Kick things off with Ree Drummond as she whips up 16-minute meals that are perfect for hot days, including Pasta with Pesto and Peas and juicy Mediterranean chicken skewers. Then, head down to the Hudson Valley as Nancy Fuller puts on a party for her friends, complete with summertime favorites like Corn Dog Bites and a Fresh Pasta Salad with Basil Vinaigrette.

Next, the cast of The Kitchen is showing you how to cook up their Independence Day favorites, including Sunny’s Classic Barbecue Chicken and three easy sundae sauces for the best Fourth of July dessert bar. After that, Valerie Bertinelli is throwing a festive girls’ party, complete with a fix-it-yourself catfish taco bar and refreshing watermelon cocktails. Round the morning off with Patricia Heaton as she hosts an all-American backyard barbecue, including Americana staples like Double-Loaded Cheeseburgers and sweet and savory Baked Beans with Apples and Onions.

Then on Sunday, head down to Flavortown Market for a summer-themed episode of Guy’s Grocery Games, where the contestants will have to cook an all-American meal featuring varied items from the store’s star-spangled sample tables. Next, the finalists on Food Network Star will have to team up and throw a festive tiki party, complete with an island-inspired menu. After that, Guy’s digging in at the best barbecue spots in America on Diners, Drive-Ins and Dives.

Read more

Scenes from the Summer Fancy Food Show: A First-Timer’s Take and Tastes

by in Events, June 30th, 2016

Summer Fancy Food ShowBy Karintha Grune

Picture an enormous room filled with a seemingly endless number of products to sample. To your left is a long row of booths with the alluring smell of baked goods. To your right, enthusiastic people are talking about “the next best thing in water consumption.” Straight ahead are smiling faces in green shirts handing out samples of freshly brewed matcha tea. Those were my initial impressions as I walked into my first Summer Fancy Food Show, America’s largest specialty food and beverage show, which was held in New York City this week. Of the 2,550 exhibitors representing the next big products, big companies and big trends, these were three of my favorite.

All About the Alternative Flours
I headed toward some booths offering new substitutions for wheat flour. Bright packages filled with coconut, farro and banana flour began the extended choices of gluten-free and ancient-grain flours. Having never seen banana flour in my local grocery store, I was quickly intrigued. The allure of no longer having to wait for those perfectly ripened bananas before I could bake a delicious bread was a welcomed joy.

Read more

3 Ways to Make a Crisp and Juicy Pork Cutlet – Chopped Junior

by in Recipes, Shows, June 30th, 2016

Japanese porkBy Angela Carlos

On this week’s episode of Chopped Junior, contestants opened their mystery baskets to find a collection of unusual ingredients, including alligator, a century egg and cashew cheese, but for these young cooks, it was the familiar pork cutlet that proved a challenge.

Read more

Easy Cocktails for the Long Weekend: Daiquiris, Sangria and More

by in Drinks, June 30th, 2016

Fireworks Red, White and Blue DaiquiriFill your fridge, stock your bar and dust off your cooler. The long weekend is almost upon us, and no emergency trips to the store should come between you and your holiday schedule: sip, dip, repeat. Add a refreshing twist to your weekend plans with these can’t-miss summer cocktails. Whether you’re feeling patriotic or just seeking something new, we’ve rounded up the very best drink recipes to celebrate summer.

Fireworks Red, White and Blue Daiquiris (pictured above)
Three distinct flavors come together to create the patriotic striations in this layered frozen drink. The red layer is made by blending watermelon and strawberries with rum, while the white layer is created with coconut sorbet and lime. Blue curacao and passion fruit liqueur provide the blue layer’s bold hue.

Read more

Our Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

by in Recipes, June 30th, 2016

RibsSlowly smoked for hours on end, home-cooked barbecue is a true labor of love, one that only a serious lover of smoke will take on. And if you’re going to put in the time, the results better be fall-apart good. That’s why we picked the recipe that our fans love most for each real-deal, low-and-slow barbecue favorite — we’re talking ribs, pulled pork, brisket and more. Trust us, these time-tested, top-rated winners go way beyond a slathering of barbecue sauce.

The Ribs to Make: Memphis-Style Hickory-Smoked Beef and Pork Ribs

Whether you’re a fan of wet or dry ribs, pork or beef, this fan-favorite recipe for game-changing spareribs has something to offer. These tender, highly reviewed winners start with a dry rub, then they are grilled over indirect heat with a mix of hickory and charcoal .

Read more

“And What Was the Purpose of This Again?” — Alton’s After-Show

by in Shows, June 29th, 2016

Marc Summers, a first-timer in the Cutthroat Kitchen arena, stopped by tonight to judge the Time Warp Tournament finale, a ’90s-themed extravaganza complete with (a very) up-and-coming boy band and a replica of a Double Dare-style obstacle course. Clad in signature shiny-gold Hammer-style pants, Marc shuffled back and forth and hammered thyme packets into a wall, just like Chef Clay did in Round 2. “And what was the purpose of this again?” the judge asked Alton Brown. According to the host, the purpose was quite simple. “It’s to humiliate whoever’s doing it — and to force them to waste time for about five minutes, when they really could be doing something better,” Alton explained. That’s the beauty of this sabotage and many others; in each and every round, you can be sure they’ll both test the limits of the competitors and deliver on the diabolical hilarity that comes from watching chefs bid on challenges and endure them, no matter the eviliciousness they may bear in the process.

Read more

Foodie Call with Justin Warner: Whiskey Pancakes

by in Food Network Chef, View All Posts, June 29th, 2016

On this episode of Foodie Call, Justin invites Reid Mitenbuler (author of Bourbon Empire: The Past and Future of America’s Whiskey) into his kitchen and things get a little boozy. They sip whiskey for a moment, but the real fun begins when Justin presents a recipe for whiskey-spiked pancakes.

Read more