Tonight Chopped Grill Masters continued with Part 4 of the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation competed for four spots in the finale, where only one will ultimately win the grand champion title. In tonight’s fourth and final preliminary part, four fierce competitors took up the challenge, but in each round, one chef got knocked out until only one remained, winning $10,000 and earning the last spot in the finale for a chance at an additional $50,000 in winnings. Hear from the Chopped Champion now.
Tag: All Posts
Millennials are into food — big-time. Nearly half — 46 percent — of Americans ages 25 to 33 consider themselves “foodies,” as do 42 percent of those ages 13 to 33, according to a new survey by youth marketing and millennial research firm Ypulse. And no, the recession really didn’t do much to quell these young people’s hunger for new and different food experiences.
“To get through the financial crises, young consumers opted to spend on experiences instead of expensive material goods like houses or cars,” Ypulse asserted. “As a result, food has become a new status symbol and a form of social currency.”
One look at the food porn on Instagram will bear this out.
We’re all about peach cobblers and peach pies in the summer, but if all you’re making with this juicy fruit is dessert, you’re seriously missing out. Peaches are at their peak of juicy sweetness for just a short time in the summer, and it’s best to make the most of those glorious days. Read more
If you’re anything like us, all you crave for dinner on a Monday night is the salty convenience of takeout. Thanks to Rachael Ray and her 30-minute meals, you can make an Asian-inspired noodle dish at home in less time than it would take to have it delivered. Read more
Swiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it’s great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.
Chard always has green leaves, but the stalks can be a variety of colors. Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately. If the stems are thin and tender, this step can be skipped.
Our favorite dinner recipes are those super-simple dishes that still pack tons of flavor. Ina Garten’s top-rated Lemon Chicken Breasts are just that — and they’re this week’s Most Popular Pin of the Week. Ina’s marinade is made with classically bold flavor: fresh garlic, white wine, zesty lemon and herbs. Just place the chicken breasts over the sauce and bake until moist and tender.
For more easy dinner inspiration, check out Food Network’s Let’s Cook: 5-Star Recipes board on Pinterest.
Get the Recipe: Lemon Chicken Breasts
Summer dining is all about ease and convenience, so if you’re agonizing over the perfect salad to pair with your pork tenderloin or grilled chicken, you’re seriously overthinking it. Intricate slaws that require a half-hour of chopping and grain salads that require you to boil water get a lot of hype at this time of year, but we think there’s a superior option that best encapsulates the easy, laid-back nature of summer dining. Let us introduce panzanella, a traditional Italian salad made with day-old bread, olive oil, tomatoes and basil. These are just the staples, as many modern recipes go above and beyond the call of duty by featuring cucumber, bell pepper, red onion and more of the season’s finest produce. But what we love the most about this hearty dish is the fact that it has the potential to reduce food waste. That’s right: The crustier the bread, the better. So before you even think about tossing that half loaf of stale bread on your countertop, check out these quick, easy and flavorful panzanellas from Food Network.
Cucumber, red onion, basil and heirloom tomatoes are mixed together to create an eye-catching rainbow of edible color in Ree Drummond’s rustic bread salad. When selecting the bread, go for a crustier loaf that will hold its shape against the olive oil and red wine vinegar dressing. If you want to avoid using the oven, you can cut up the bread and let it dry out at room temperature overnight.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
When the temperature soars, the pros call upon a classic summertime staple to stave off a heat-induced meltdown: ice cream. We talked to chefs across the country to find out which do-it-yourself versions of this frozen dessert they favor. Get inspired to create your own scoops that will keep you coolly surfing through the next heat wave, cone in hand.
A few weeks ago, we told you about a blue wine (a deep royal blue, if we’re getting specific about our hues) being launched by a group of Spanish entrepreneurs. Now comes news that the cerulean-sipping trend is extending to the world of hot beverages as well.
Even if you can’t spend every summer day splashing in the waves, searching for seashells or lounging under a giant umbrella, a beachy snack is never too far away. These adorable ideas will turn even a rainy, decidedly non-beach day into a little summer celebration.
Ocean Blue Boozy Milkshakes (above)
Blue curacao liqueur blends with vanilla ice cream to create an indulgent shake that mimics the hues of the sea. Topped with whipped cream, the drink looks like a gentle wave crashing against the shoreline.