by Amy Reiter in News, July 12th, 2016
by Allison Milam in Recipes, July 12th, 2016
When you think of competitive-eating contests, you probably think hot dogs and Coney Island, or maybe chicken wings and Philadelphia — but Buffalo is trying to stake its claim to be the home of competitive kale eating.
During the two-day Taste of Buffalo food festival, the Western New York burg hosted the “first-ever sanctioned kale-eating contest” on Saturday, July 9. Billed as the World’s Healthiest Eating Championship, the event took place on the steps of city hall.
by Regan Burns in In Season, Recipes, July 12th, 2016
It’s summertime and the living’s easy — or at least it should be, right? When the rest of your downtime is spent picnicking, beaching and traveling (or wishing you were), odds are you don’t have the time for extensive recipes or lengthy shopping lists. Luckily, we’ve got loads of simple-yet-sensational recipes using five ingredients or fewer (excluding salt and pepper) so that summer cooking is easy-breezy, just as it should be.
Corn + Red Onion + Cider Vinegar + Olive Oil + Basil
Ina Garten’s showstopping Fresh Corn Salad (pictured above) screams summer through and through. A flash of cooking, a punch of vinegar and a scattering of red onion and fresh basil are all it takes to elevate summer’s bounty to a dish worthy of more than 200 reviews and a 5-star rating.
by T.K. Brady in Recipes, July 12th, 2016
We’re coming up on tomato season, which means those vine-ripened orbs of summery goodness are about to start flooding the markets. I wait all year for that moment! One thing I love to eat in late summer but don’t even think about during the rest of the year is a BLT. There’s just something about the combination of just-ripe tomatoes, salty bacon and cool, crisp lettuce (on toasted white bread with mayo, of course!). It’s absolute perfection. But a gal can eat only so many sandwiches. Here are some other delicious ways to enjoy the BLT trifecta.
BLT Pasta Salad from Food Network Magazine (pictured above)
Two summertime classics — pasta salad and the BLT — come together to create a dish that’s packed with flavor. Fresh herbs like thyme and chives add freshness to the creamy dressing. Read more
by Bev Weidner in Family, Recipes, July 11th, 2016
Warmer weather is here, and that means long, busy days and summer nights spent outside. All this time engaging in outdoor activities leaves less time for cooking, so we’ve rounded up some of our favorite summertime dinners that can be made in 20 minutes or less. (Turning on your oven is definitely not required.)
Pappardelle with Corn (pictured above)
Fresh summer corn adds sweetness to this pasta dish with tart tomatoes and fresh basil. Read more
by Allison Milam in Recipes, July 11th, 2016
There’s something so satisfying about a good ol’ pasta salad. First of all, it’s pasta. Second of all, you can load it up with really anything, serve it chilled and people will love you for it.
I remember eating pasta salad as a kid in the summer ALL THE TIME. Picnics, lunches, family gatherings, church banquets — like, constantly. It’s basically the perfect food, because while it’s relaxed, it also encompasses comfort. You can flavor it any which way you want, but somehow it never feels pretentious. It’s an ego-less food. It’s not a jerk. It’s humble and nice.
You can just ignore me.
I’ve come up with a super-easy pasta salad recipe that’s perfect for your kids and you, with only a few minor differences. I’m keeping the kids’ version creamy with ranch dressing, baby. And for the adults, there’s a simple garlic vinaigrette and millions of sauteed veggies. It’s so delicious. Can’t deal. Won’t deal. Except for the eating part. I can most certainly deal with that.
by Maria Russo in Shows, July 11th, 2016
To us, a slab of ribs is the carnivore’s perfect summer food. Nibbling on them without a fork or knife is not only allowed, it’s encouraged. Though they can be cooked in the oven with great results, they’re most often taken outside and fired up until smoky and charred. Plus, buying racks in bulk makes for an easy, crowd-pleasing party dish that goes delectably with an ice-cold beer. In the spirit of summer, churn out perfectly tender ribs right at home with all the flavor of the smokehouse, with some of our most-popular recipes for all the different types of pork and beef ribs.
Let’s talk spareribs. Meaty, with a good amount of fat, they’re cut from the belly of the pig, from the front of the rib cage. Next time you make ‘em, crack open a can of cola to add a dose of unexpected sweetness to these top-rated Sweet Cola Ribs. After you remove the membrane, give the rack a good dry rub and cook it over indirect heat for serious smoky tenderness. Glaze the ribs in the last few moments of grilling so they reach sweet perfection without burning.
by Nora Horvath in Recipes, July 11th, 2016
Remember what happened last summer when Alton Brown sent away a batch of chefs for the first-ever Camp Cutthroat tournament? The bears, the fire pits, the obstacle course — it was an indeed an evilicious time for everyone. But after five weeks in the wilderness, one chef ultimately managed to prove her outdoor survival skills and reign supreme over sabotage with an impressive camp victory. This summer, however, competitors won’t be getting away so easily.
On Camp Cutthroat 2: Alton’s Revenge, premiering Wednesday, Aug. 24 at 10|9c, the host will unveil an even more diabolical five-week itinerary intended to challenge sabotage-savvy chefs in ways they could never have imagined. Not only will Alton unveil familiar camp challenges (prepare now for Bob the Bear sightings), but he’s also planning some never-before-seen surprises. Think chilly swims, unforgiving sand, sharp tools and wild animals — all designed to guarantee anything but a pleasant stay at his evilicious sleepaway camp. If chefs want to leave singing “Kumbaya” and avoid fireside chants of misery, they must be prepared to outlast the fiercest creatures in the woods — and on Alton’s sabotage agenda.
by Amy Reiter in News, July 10th, 2016
We love the freshness and abundance of July produce, but finding creative uses for all those veggies can feel daunting sometimes. While large tossed salads are a great go-to, you don’t always have lots of lettuce on hand (and, face it: we can eat only so many salads), and that’s where pizza steps in.
by Lauren Piro in Recipes, July 10th, 2016
Greetings, weary travelers. Here’s something to nourish your famished souls: Airport dining is undergoing a major transformation, upping its culinary game in a big way.
So reports Eater, pointing to the work of OTG Management, a New York company that oversees 200 restaurants and retail establishments in 10 U.S. airports, including United Airlines’ hub at Newark Liberty International Airport, in New Jersey, which is undergoing a $120 million overhaul. The company is also planning to boost the food and beverage offerings in the United terminal at George Bush Intercontinental Airport in Houston and in the American Airlines area of Philadelphia International Airport, and says it will add “up to seven” new terminals to its roster in 2017, Eater notes.
This time of year, it’s tempting to rush into grilling, throwing whatever ingredients you’ve got onto the hot grates with abandon. We know you can’t wait to dine alfresco, but it’s worth taking a moment to remind yourself of the basics — especially when it comes to kebabs. These crowd-pleasing meals on a stick are a big part of many a griller’s regular rotation. Here’s how to get them right every time.
1. Don’t forget to soak those skewers!
If you’re using wooden skewers instead of metal ones, dunk them in water for at least 20 minutes before you start grilling. This minimizes the chance that they’ll catch on fire.
Try it: Prosciutto-Wrapped Chicken Kebabs