by Allison Milam in Recipes, June 25th, 2016
by Samantha Lande in Restaurants, June 25th, 2016
Blueberry season is in full swing. Though you can finagle a pint or two year-round at the grocery store (at a price), there is nothing quite like a taste of these freshly picked, nearly bursting summer beauties. If you can stop yourself from scarfing them down by the handful as is, go on and bake them into summer’s most-showstopping treats, each one oozing with blueish-purple juice. Trust us, these recipes right here are the desserts your pints of blueberries are pining to become.
Mash up two sweet classics — blueberry pie and cheesecake — for a rustic confection bursting with berry goodness: Food Network Magazine’s gorgeous Blueberry Cheesecake Galette (pictured above). Layer sweetened cream cheese and a quick blueberry filling in buttery dough, then bake until golden for a summertime treat you can slice and serve to a crowd.
by Joseph Erdos in Shows, June 24th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
With the (literal) salad days of summer upon us, a simple vinaigrette is a wonderful way to add a refreshing burst of flavor to leafy greens and other vegetables. For most culinary professionals, no bottled dressing will do — chefs across the country create their own riffs on this classic by experimenting with different acidic ingredients to really make those flavors pop. We got the lowdown from several pros on the go-to vinaigrettes they use to pep up salads and more.
by Regan Burns in Recipes, June 24th, 2016
You’ve seen him host every single episode of Chopped and Chopped Junior, and he’s even flexed his cooking chops in a few After Hours appearances alongside the Chopped judges, but there’s a lot you don’t know about Ted Allen. Here’s your chance to get to know the man who unceremoniously sends competitors to the chopping block.
Before hosting Chopped, Ted Allen served as a regular judge on Iron Chef America. He’s won an Emmy Award for his work on Bravo’s Queer Eye as the food and wine specialist. As the host of Chopped, he’s won the James Beard Foundation Award for outstanding host. He’s written two cookbooks and has contributed to Esquire magazine (for which he was a finalist for a National Magazine Award), Bon Appétit and Food Network Magazine. But did you know there’s almost no food Ted won’t try, and that cheese is his absolute favorite? He’s also secretly wished he could be the lead singer of a rock band. Find out which one, and get more interesting tidbits about this multifaceted host with the most.
by Maria Russo in Food Network Chef, Shows, June 24th, 2016
They say the secret’s in the sauce, and we couldn’t agree more — how else can you turn plain grilled chicken, burgers and steaks into something worthy of your Instagram feed? In these grilling sauce recipes, relatively few super-flavored ingredients come together to create something that’s definitely greater than the sum of its parts. There’s nothing left to do but slather it on.
Special Burger Sauce (pictured above)
This sauce gives burgers a little extra zip that plain old ketchup and mustard just can’t provide. Sweet relish and cider vinegar contribute tang while paprika and other spices add depth. But when someone asks you what’s in it, don’t tell them — it’s a secret! Read more
by Nora Horvath in Shows, June 24th, 2016
Fresh off a hit first season, Cooks vs. Cons — the game that asks if a professional chef can be outcooked by an amateur home cook — is set to return for Season 2 on Sunday, July 10 at 10|9c. Recently we caught up with Geoffrey Zakarian, the host of this culinary whodunit, to get his take on the success of Season 1 and what to expect from upcoming battles. Read on below to hear from him in an exclusive interview, and find out the pro-or-joe hunches he develops while watching each contest unfold.
Fans really gravitated toward the first season. Why do you think this is such a craveable game?
It’s on everybody’s mind that they all want to be a chef. So it’s very fun for people to imagine trying to trick someone like myself and two judges into [believing they’re] a chef, so I think it really sets up their interest first. And then the premise is great. It’s very quick. It’s easy to understand. You get it right away. And you’re just hooked because the chefs and the amateurs are both very interesting people. Pros are interesting, and the amateurs are interesting. It’s really great casting.
by Amy Reiter in Drinks, News, June 23rd, 2016
The summer is starting to heat up, and your favorite chefs are prepared with recipes that will keep things cool in the kitchen. On Saturday, spend the afternoon with Valerie Bertinelli and her friend Faith Ford as they try some new warm-weather recipes. It’s just too hot to turn on the oven, so Valerie opts for a Lobster Club Sandwich, Savory Refrigerator Pickle Spears and a Lemon Icebox Cake.
Then bring your sweet tooth down to Flavortown Market on Sunday for a dessert-themed episode of Guy’s Grocery Games. The contestants will have to wow the judges with decadent desserts that include tricky savory ingredients. Next, the Food Network Star finalists will have to impress Giada De Laurentiis, Bobby Flay and guest judge Duff Goldman with their edible art creations. After, the finalists will try their hands as guest hosts of the segment “Will It?” with Rhett and Link, co-hosts of the YouTube channel Good Mythical Morning.
by Melissa d'Arabian in Food Network Chef, In Season, June 23rd, 2016
It’s hard to imagine that the world was clamoring for blue wine — what’s wrong with red, white and rose? — but the presumed dearth of demand hasn’t stopped someone from making it. A group of someones, that is.
by Allison Milam in Recipes, June 23rd, 2016
Summer is in full swing, and that means most of us are firing up that backyard grill. If you are shying away from grilling, or just want a refresher course on the basics of grilling, then keep reading. Here are my top 10 tips for excellent summer grilling.
1. Start with a clean grill. Don’t let last night’s salmon skin impart a fishy-char flavor to tonight’s chicken breasts. Use a sturdy metal brush to clean off the grates in between uses. (This is easiest when the grill is hot.)
2. Don’t move the food around. In general, the fewer times you flip something, the better (once is ideal for most meats). If the meat is stuck to the grill, let it cook more — it will unstick itself when it’s ready for flipping.
by Maria Russo in Shows, June 22nd, 2016
There are two kinds of people in this world: those who make the burgers (hovering over an open flame, flipping each one with serious skill and taking all the credit) and those who devour them (with glee and zero regrets). For the former group of burger lovers, expanding your burger craft is what summer is all about. Turn on the grill and switch things up — we’ve got some surprising ways to better your burger game from here on out.
1. Reconsider your meat mix.
Your go-to, home-grilled burger might be made entirely of beef, but integrating another kind of meat for a more flavorful blend will have your next batch neck and neck with the pros’ patties. The Ultimate Backyard Burger, for instance, calls for a blend of ground chuck, brisket and lamb for moist, juicy results.
Oh, if only that were all there was.
In the After-Show following tonight’s new episode of Cutthroat Kitchen, the fourth and final preliminary heat of the Time Warp Tournament, host Alton Brown unveiled a roster of totally righteous sabotages in keeping with the 1980s theme of the battle — and judge Antonia Lofaso was on hand to experience some of the best of them. The Miami Vice-style boat, which made its debut in Round 2’s blackened-fish challenge, looked innocent enough to the judge as she took her seat at the wheel. After all, she had a space to prep and she had a heat source within arm’s reach. “If this doesn’t move,” Antonia noted, “this isn’t that bad.” But of course it did move — and that was only part of what she’d have to endure.