by Joel Raneri in Shows, April 21st, 2017
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.
by Joseph Erdos in Shows, April 19th, 2017
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.
by Amy Reiter in News, April 18th, 2017
In this all-new Chopped tournament, 16 stars from the web, sports, comedy and Hollywood have converged to prove their star power. In the fourth episode, actors Rick Fox, Alysia Reiner, Jodi Lyn O’Keefe and Alan Thicke brought a bit of Hollywood to the competition. They’ve had stellar performances on TV, but competing in the Chopped kitchen is a completely new role. After surviving three rounds of mystery baskets, one of these stars came out victorious. Find out who earned the right to return to compete in the finale on April 25.
Hear from the Winner
by Colleen Park in Food Network Chef, In Season, Recipes, April 17th, 2017
We all like succulent desserts. But a new cake-decorating trend is taking that concept super-literally. Terrarium cakes, topped with succulent plants and flowers, are a thing on Instagram — eye candy in the extreme.
by T.K. Brady in Recipes, View All Posts, April 17th, 2017
In addition to airing out our closets and pantries, spring cleaning also means hitting refresh on our dining habits. Put away your pasta and potatoes and update your menu this season with the best of Valerie Bertinelli’s spring recipes.
Snap Pea, Orange and Radish Salad
Add some vibrancy to your cooking this season with a brightly colored salad featuring seasonal sugar snap peas, sweet oranges, fresh herbs and a crispy bites of prosciutto.
Chances are you have dozens of multicolored hard-boiled eggs sitting around your kitchen. Now that Easter has passed, make the most of your pretty leftovers in recipes to (finally) welcome the warm spring weather. You’ll simplify your meal prep for the week and reduce your food waste footprint. A win-win! Here are some recipes to get you started.
Grilled Salmon Cobb Salad (above)
Now that the warmer weather seems like it’s really here to stay, heat up the grill for a new kind of cobb salad. You’ll grill all your veggie toppings in addition to the salmon before piling everything high on a bed of romaine.