Tag: All Posts

Going Hog Wild at Pigs N’ Pints with Robert Irvine

by in Events, October 18th, 2015

Robert IrvinePigging out took on even greater meaning during the New York City Wine & Food Festival on Saturday night at Pigs N’ Pints, where pork enthusiast Robert Irvine hosted a party packed with barbecue, bacon and plenty of booze.

Read more

Hungry in Hawaii: Where to Eat in Honolulu

by in Restaurants, October 18th, 2015

OahuBy Catherine Toth Fox

Oahu has always offered more than just kitschy luau shows and pig roasts. The island is a virtual culinary melting pot, with everything from high-end French cuisine to food truck fare. Whether you’re craving traditional Vietnamese pho or a burger made with locally ranched beef, Oahu’s got it. And while the scene is no longer solely dominated by the Hawaii Regional Cuisine chefs like Alan Wong and Roy Yamaguchi, their farm-to-table philosophy has influenced a whole new generation of chefs, restaurateurs and food producers who are taking advantage of the island’s bounty of local ingredients.

Check out the full gallery for more Hawaiian hits.

Read more

Knock-You-Naked Brownies — Most Popular Pin of the Week

by in Community, October 18th, 2015

Knock-You-Naked BrowniesWith a name that will surely stop you in your tracks — and perhaps knock you naked — this week’s Most Popular Pin of the Week is for the most-serious sweet tooths out there. The Pioneer Woman’s top-rated dessert features a pecan-studded chocolate cake base and topping, but it’s the filling that’s especially indulgent: layers of gooey caramel and semisweet chocolate chips. For added ease in the kitchen, follow Ree Drummond’s lead and opt for boxed cake mix to keep this recipe fuss-free.

For more decadent inspiration, check out Food Network’s Let’s Bake board on Pinterest.

Get the Recipe: Knock-You-Naked Brownies

The Perfect Culinary Collaboration Between Farmer and Chef at Geoffrey Zakarian’s Greenmarket Brunch

by in Events, October 18th, 2015

Amanda Freitag and Geoffrey ZakarianAnyone who heads to Union Square’s Greenmarket three or more times per week, like I do, will often see chefs geared up with carts and bins, buying some of the best produce from the farmers who’ve set up stands in the square. Without tracking down all of the restaurants that frequent the market, one’s left imagining what dishes those items might end up being turned into. But at the New York City Wine & Food Festival‘s Greenmarket Brunch hosted by Chopped‘s own Geoffrey Zakarian, farm-to-table enthusiasts can experience all of the fruits of the chefs’ labors. It’s a unique collaboration, yielding some flavorful bites.

“You have eight amazing farms and eight amazing chefs,” said Geoffrey about the eighth season of the event held in The Standard High Line Hotel’s Biergarten, a rustic, open-air terrace underneath the High Line Park. He explained that each chef had the opportunity to pick the produce from the farms to feature in his or her dish. “It really is very special,” he said of the pairings, also pointing out the smaller size of the event, which offers festivalgoers the chance to get to know the chefs and farmers, who are also on hand.

Read on to see the best bites from the event.

Saturday Afternoon During the New York City Wine & Food Festival Calls for Brunch @ Bobby’s

by in Events, October 17th, 2015

New York City Wine & Food FestivalAfter two days of late-night bashes and a seemingly endless supply of all manner of pizza and burgers at the New York City Wine & Food Festival, it was time for a little weekend reprieve, and for that, festival guests looked to Bobby Flay. The longtime lover of brunch hosted the wake-up-worthy Brunch @ Bobby’s, which featured a sweet and savory spread of bites from his just-released cookbook of the same name. “I always say that brunch is really my favorite meal of the week,” Bobby told the sold-out crowd inside the opulently adorned Capitale in downtown Manhattan. “It’s still laid-back, it’s casual; everybody’s in a good mood,” he said.

Just as Bobby looks forward to this relaxing weekend meal, many of his fans do too. It’s no secret that brunch has taken the world by storm recently, with late-morning and early-afternoon restaurant reservations and at-home gatherings alike often becoming the sole goal of the weekend. “I think the millennials are actually making it more popular than it’s ever been,” Bobby told us recently. “Let’s face it: Brunch is a party. It starts with a cocktail. And so I think that the younger generations are really making brunch more and more innovative and more popular.” At his event today, Bobby was sure to deliver on the cocktails, from rosé and beer to bubbly brut and tequila-spiked cocktails.

Read more

Game Day with Canada Dry

by in View All Posts, October 17th, 2015

Spicy, zesty, smoky, sweet — you name the flavor and there’s a dry rub that will suit your tastes and that will have your guests oohing and aahing after every meaty bite. Check out a few of our favorites (each makes roughly 1 cup of rub):

Sweet Heat: 2/3 cup packed brown sugar, 2 tablespoons garlic powder, 2 tablespoons paprika, 2 teaspoons ground cinnamon, 2 teaspoons cayenne pepper and 1 teaspoon table salt.

Asian-Style:  1/2 cup white sugar, 2 tablespoons Chinese five-spice powder, 1 tablespoon table salt, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons white pepper and 1 teaspoon dry mustard.

Read more

Save the Seeds After Carving Your Pumpkin — Here’s What to Do with Them

by in Recipes, Shows, October 17th, 2015

Curried Pumpkin SeedsClassically happy, silly or downright sad — no matter what face you carve into your jack-o’-lantern, be sure to save the seeds you likely scraped from the inside of the pumpkin. These crunchy bits are blank canvases in the snack world. On their own they have a mild flavor, but they can be dressed up with sweet, smoky, salty and savory flavors alike. The co-hosts of The Kitchen shared their top tricks for transforming these seasonal eats on this morning’s all-new episode; each recipe comes together in less than 30 minutes and is as simple as combining a few dried spices and baking until golden brown.

Curried Pumpkin Seeds (pictured above): To help the curry powder stick to the pumpkin seeds, coat them in a bit of coconut oil before adding the seasonings. Just a sprinkle of salt will help balance the warm flavor of the curry powder.

Read more

Live Music and Strong Cocktails at Rachael’s Feedback

by in Events, October 17th, 2015

Rachael Clapping at FeedbackFriday night at the New York City Wine & Food Festival was spent just how you would expect: with dancing, drinks and lots of food. Night owls made their way to The Bowery Hotel in downtown Manhattan, where Rachael Ray and her husband, John Cusimano, brought their signature South by Southwest music and cocktail party, Rachael Ray’s Feedback, to the Big Apple. The Bowery Hotel’s glamorous, luxurious and vintage-style terrace proved the perfect place to unite Rachael and John’s shared love for food and music. Boasting the rockin’ vibes of Austin (the live music capital), special bar bites curated by Rachael herself and libations handcrafted by award-winning chefs, this late-night party bled into Saturday.

Read more

Chefs’ Picks: Roast Chicken

by in Restaurants, October 17th, 2015

A great roast chicken — the kind with gorgeous golden skin and meat that’s juicy and flavorful — is one of those things that seems like it should be simple, but actually requires a bit of technique. Whether brining, marinating, seasoning or all of the above, once you have a method that works, you can wow friends and family with relative ease. Here, four chefs share their favorite ways to roast a chicken. Read more

Burger Bash 2015 Winners: BBD’s and Black Tap Craft Burgers & Beer

by in Events, October 16th, 2015

New York City Wine & Food FestivalAfter waiting in meaty anticipation for 12 long months, burger enthusiasts from across the country converged upon Midtown Manhattan tonight to welcome the New York City Wine & Food Festival‘s much-beloved Burger Bash back to the Big Apple. This year’s fan-favorite event marked the eighth annual celebration of all things between the bun and the second time it took place on the roof of Pier 92, where the hundreds of hungry partygoers could enjoy sprawling city sights and glowing Hudson River views. Once again, Rachael Ray was on hand to host the sold-out bash, and she was joined by fellow Food Network favorite Robert Irvine, who was one of four of this year’s esteemed judges. Josh Capon, who’s won Burger Bash at both the New York City Wine & Food Festival and the South Beach Wine & Food Festival, was on hand as well, but this year he wasn’t cranking out his now-famed Bash Burger. Instead, he joined Robert, Coolio and New York Jets player Nick Mangold as a judge of the entire menu of burgers up for grabs.

It was up to the partygoers to vote for the burger they thought was the best of all, and after the votes were tallied, Black Tap Craft Burgers & Beer scored the coveted people’s choice award, thanks to its blue cheese-laced Kobe beef burger. One of the team members from the restaurant joined Rachael on stage to collect the $1,500 prize.

Read more