by Colleen Park in Food Network Chef, In Season, Recipes, April 24th, 2017
by Maria Russo in In Season, April 24th, 2017
Now that we’re squarely in the middle of spring, it’s time to step things up in the kitchen. Our inspiration for this round is none other than Iron Chef Geoffrey Zakarian. As many of GZ’s recipes show, it can be easy and worthwhile to incorporate seasonal ingredients in your cooking, like peas and rhubarb, and elevate dishes with pantry essentials. Here are 6 dishes to add to your repertoire this season.
Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce
GZ adds layers of flavor to the pork chops throughout the cooking process, seasoning with coriander and cumin, basting the pork chops in butter with garlic and tarragon, and serving with a mustard sauce. Radishes, peas and dill add a fresh element to the dish.
by Brad Japhe in Restaurants, April 23rd, 2017
If you ask me, this is the most-wonderful time of the year. At least as far as produce is concerned, that is. The return of spring brings with it a bounty of fruits and vegetables — now that all that pesky cold weather is (almost) out of the way — which means that it’s high time for all things rhubarb, asparagus, peas and fava beans. I look forward to all of these bright, fresh flavors, especially after a winter in which I ate more than my fair share of ultra-rich stews, baked pastas and roasts. But perhaps nothing gets me more excited than ramps.
Here in New York City, April turns into something of a rampage at the farmers market when these tender stalks make their springtime debut. The quantities are limited, the prices are high and the window in which they’re available is narrow, which means that chefs and enthusiastic home cooks alike are prepared to go all-ramps-all-the-time for the time that they can. It’s standard issue to see them on restaurants’ lists of specials (think pickled ramps, grilled ramps, ramps on a pizza, ramps with pasta — you get the idea), and, of course, the hype is real when cooking ramps at home too.
by Amy Reiter in News, April 22nd, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Long before the days of all-in-one supermarket shopping, a trip to the local meat market was a near-daily ritual. You’d know the butcher by name — and the butcher would know your order by heart. But by the end of the 20th century, convenience shopping had diminished the butcher’s prominence in American cuisine. Now, a heightened focus on farm-to-table philosophies, sustainability and nose-to-tail meat preparation has resulted in a new rise in popularity for the butchery profession. Read on to find out where meat-minded industry folks shop for chop. Read more
by Joel Raneri in Shows, April 21st, 2017
The dessert of your childhood dreams — or, well, it would definitely have been, if you had thought about it — is now a reality. Hello, soft-serve ice cream nestled in a humongous cloud of cotton candy (pink or blue, of course) and toppings galore. Think sweet treats like M&M’s, smashed candy bars like Twix and KitKats, crumbled cookies, caramel corn, Pop Rocks, chocolate syrup, Gummi Bears, even breakfast cereal.
The ice cream/cotton candy confections are a specialty at Room for Dessert by Casa Verde, a rooftop cafe in Cebu City, Philippines — and people on Instagram and in the food-blogosphere are pretty darn into them.
by Lauren Haslett in News, April 21st, 2017
Start the weekend with Ree Drummond as she makes a warming cowboy lunch of cheesy quesadillas and Chunky Beef Chili. Then, Trisha Yearwood is cooking with wine for her book club, the co-hosts on The Kitchen are using fresh ingredients to makeover classic snacks, and Valerie Bertinelli is making a Tuscan pizza and Roasted Vegetable Soup. On Sunday afternoon, Giada De Laurentiis is sightseeing in Florence and making a meal incorporating chianti wine and fava beans.
On Sunday evening, three returning Triple G winners will battle it out in Flavortown Market for a chance to cook head-to-head against Iron Chef Alex Guarnaschelli. Then, on Iron Chef Gauntlet, the six remaining Iron Chef hopefuls are back to battle it out for a chance to cook against three Iron Chefs, and on Iron Chef Eats, Bobby Flay, Michael Symon, Mario Batali and past Iron Chef America winners are taking you on a trip to the best comfort food and pizza spots across America.
by Emily Lee in Community, April 21st, 2017
You might assume that someone who has lived and ruled as long as Her Majesty Queen Elizabeth II has is a total health nut — after all, one doesn’t make it to 91 without making some sacrifices in the food department, right?
Well, I hate to break it to you, but you’d be totally wrong.
Darren McGrady, a formal royal chef, gave an interview earlier this month to Recipes Plus, and he revealed quite a bit about the royal family’s eating habits. And since he worked for the Queen herself for 15 years, there’s probably no better source of information on Her Majesty’s favorite snacks and the little indulgences she can’t live without.
by Amy Reiter in Drinks, News, April 20th, 2017
Is it just me, or does Earth Day have a way of making people feel fundamentally bad about themselves? It’s like January 1st all over again, except this time it’s not my holiday belly I’m scrutinizing — it’s my plastic consumption, or my less-than-conscientious water usage. (I’m not one for long showers, but I am guilty of sometimes letting the faucet run while I brush my teeth.) Just like with New Year’s resolutions, I set myself up for failure by raising the bar for improvement too impossibly high. This will be the year I start walking to work every day! This will be the year I always remember my reusable bags at the grocery store! But alas, walking isn’t possible in all weather, and trips to the grocery store are often spontaneous — and I don’t always have a trio of large canvas totes on hand. The real irony is that I probably laid out one of my elaborate energy-saving schemes while munching on a lightly bruised apple, destined for the trash after just six or seven bites.
We all want an A for effort, but reducing one’s carbon footprint goes well beyond tossing plastic to-go cups in the correct bin. I know that now, after reading how 40 percent of all food in America goes to waste — and specifically, to our landfills. It seems unreal; you wouldn’t slave over a gorgeous meal only to dump 40 percent of it into the trash. (You wouldn’t dream of running your shower for two hours either, but that’s how much water goes into making a pound of cheese.) What’s more is that this waste adds up to $162 billion in unnecessary water, energy and production costs each year. Much as I would love to blame it all on restaurants and large corporations, the hard truth is that it’s individual consumers like you and me who throw out 20 percent of the food we buy, which translates to nearly 300 pounds of food per year! Don’t believe it? Just ask Anthony Bourdain, the most-influential voice of the current food waste conversation.
by Amy Reiter in News, April 19th, 2017
When you think of 40-ouncers, you probably think of malt liquor: Colt 45 or Olde English 800, aka the kind of cheap, high-alcohol swill best drunk out of a brown paper bag.
You probably don’t think of an organically farmed, light, crisp Muscadet with “mineral aromatics” or a blushing rosé. Award-winning New York sommelier Patrick Cappiello wants to change that with his new endeavor: Forty Ounce Wines.
by Colleen Park in How-to, April 19th, 2017
Some people like cheap coffee: the stuff that will open your eyes but not cost an arm and a leg. Others insist on good coffee: the stuff that is caringly sourced, carefully roasted. Now — wait for it — you can actually get both at once.
Getting ready to clean the coffeemaker or scrub away at those unfortunate stains (tomato soup?) in your microwave? Before you reach under the sink for any household cleaning products, give DIY cleaners a try to polish stainless steel, clean grease stains and freshen the garbage disposal. They’re easy to whip up with a few natural ingredients and pantry items.
The most edible of the cleaning all-stars is also pretty versatile. Cut out a slice and use it straight on stainless steel appliances to remove grease and streaks.