by Melissa d'Arabian in Food Network Chef, June 1st, 2016
by Sara Ventiera in Restaurants, June 1st, 2016
I have a confession: I absolutely LOVE grocery shopping. This is a bit unexpected, since I’ve never enjoyed going to the mall, even as a teenager when my desire to master (pre-Atari) Pac-Man meant hours at the mall arcade. But the grocery store? I love it! I get lost in studying the merchandising and sales strategies, and can completely lose track of time browsing the shelves checking out SKUs. (I suppose this is why I have the job that I do.)
My favorite section of the grocery store is the produce aisle, and I want to make it yours, too. Here are five reasons why the fruit-and-veggie section of the grocery store plain old ROCKS:
1. What’s cheapest is what is best.
We operate with the assumption that if something costs more, it’s better. And often, that is true! But not in the produce aisle. When a particular vegetable or fruit is in season, the price goes way down due to the “overstock” at the “factory” — simple supply-and-demand economics. (Side note: Wouldn’t it be great if this were true everywhere? I’d love to get a Cadillac for less money than a used Chevrolet.)
Takeaway: Follow the sales in the produce aisle not only to save money but also to get the highest quality!
by Amy Reiter in News, May 31st, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
In the not-too-distant past, most Americans had never heard of baijiu. Most probably still have not. But this ancient Chinese spirit — made from sorghum and/or rice — is actually the most heavily consumed alcoholic beverage in the world, due largely in part to an avid fan base in China. The potent liquor (many brands are 100-proof and higher) has recently begun making headway in the United States, particularly at top-tier cocktail bars. With varying flavor profiles that range from gentle (with rice and pear notes) to heady and slightly nutty, this celebratory liquor is joining vodka, gin and the rest of the crew as a popular spirit. Read more
by Lauren Piro in Food Network Chef, May 31st, 2016
Did you ever wonder why a food one person adores may be a dish another abhors — and why some people seem to be born adventurers when it comes to what’s on their plates, whereas others are super-picky eaters?
Jane Kauer, an anthropologist at the University of Pennsylvania whose work focuses on issues related to food, eating, body and culture, recently discussed the science of picky eating with NPR.
Among her insights:
by Foodlets in Recipes, May 31st, 2016
This week on Foodie Call, Justin’s hanging out with a big cheese — the VP of sales at Murray’s Cheese, that is. Elizabeth Chubbuck explains the world of stinky, pungent (and utterly delicious) washed-rind cheeses to Justin and introduces him to one of her favorites: an absinthe-washed cheese that goes by the name of Miranda.
by FN Dish Editor in Recipes, May 30th, 2016
Got a couple of aging bananas lounging on your kitchen counter, practically begging for a small army of fruit flies to move in? Don’t pitch them yet! Brown bananas mean extra flavor, and every one of these recipes will be more delicious for it.
Banana “Ice Cream” Fakeout
When bananas start to turn brown, it’s time to make your move. Slice them up and store them in a zip-top bag in your freezer. Now you have the makings for Rachael Ray’s banana “ice cream”: Just blend your frozen bananas in a food processor, adding a little milk if needed.
by Nora Horvath in Recipes, May 30th, 2016
If you’re asking us, Memorial Day — not the solstice or any other date on the calendar — kicks off summer. That means grills across the country are being dusted off, scraped clean and fired up, likely for the first time all year. Our FoodNetwork.com staffers have been ogling these charred beauties, both tried-and-true favorites and brand-new recipes from our test kitchens, for months already. Behold the juicy meats, charred veggies and other surprising foods they simply cannot wait to throw on the grill.
by Katie Workman in In Season, May 29th, 2016
You’ve planned everything perfectly for your Memorial Day barbecue, but an entree for the vegetarians has you stumped? No worries: Portobello caps make a wallet-friendly and easy pick when you want to sidestep the burger meat. The mushrooms are meaty (but meatless) and satisfying, making them a go-to swap for even the biggest meat eaters. And since the portobellos are mild in taste, they’re incredibly versatile, so you can serve them with the same sides and buns as the rest of the burgers on the grill.
by Nora Horvath in Community, May 29th, 2016
If there is a niche vegetable that garners more controversial attention from the foodie set, it would be hard to name. Still cool? Yesterday’s news? Please. Read more
by Samantha Lande in Restaurants, May 28th, 2016
With summer just around the corner, it’s time to say goodbye to the heavy, creamy sauces that are a staple in winter comfort food. This week’s Most Popular Pin of the Week, a simple pasta dish from Ina Garten, brings together garlicky shrimp and a zesty lemon sauce over linguine to make a fresh, satisfying dinner. To boost the flavor in this dish, which takes less than 30 minutes to prepare, Ina adds the cooked pasta to the skillet while the sauce simmers, allowing ample time for all the flavors to be absorbed.
For more impressive dinner ideas, check out Food Network’s Let’s Entertain board on Pinterest.
Get the Recipe: Ina Garten’s Linguine with Shrimp Scampi
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
When the warm weather hits, it’s time to start packing … a picnic, that is. Creating a spread that goes beyond the standard picnic fare may require a bit of thinking outside the basket, however. For some inspiration, we consulted chefs across the country on their favorite picnic dishes for wowing the crowds. Read more