Tag: All Posts

Giada’s Chicken Saltimbocca — Most Popular Pin of the Week

by in Community, September 18th, 2016

Chicken SaltimboccaThere’s no question that chicken is a go-to pick for weeknight dinners and dressed-up meals alike. But sometimes the beloved grilled chicken breast just doesn’t cut it, and when that happens, it’s time to inject bold flavors, as Giada De Laurentiis does in this week’s Most Popular Pin of the Week. Quick to prepare and healthy to boot, these chicken roll-ups feature a savory filling of prosciutto and spinach, plus a sprinkle of nutty Parmesan cheese for a welcome bite. Round out the chicken with a lemony sauce for an impressive finish.

For more dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.

Get the Recipe: Chicken Saltimbocca

Ever Heard of a ‘Coffee Cabinet’?

by in News, September 18th, 2016

Ever Heard of a 'Coffee Cabinet'?Pop vocabulary quiz! A “coffee cabinet” is: A) a piece of furniture in which you store your coffee, your trusty coffeemaker and all the other coffee-related paraphernalia you never use but are certain you will someday; or B) a milkshake-like beverage people drink in Rhode Island.

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8 Delicious Oktoberfest Dishes to Sop Up All That Beer

by in Recipes, September 17th, 2016

If you’re in Munich today, we bet you’ve got a pretzel in one hand and a beer stein in another (don’t spill!). It’s the first day of Oktoberfest, the annual German festival that started over 200 years ago as a royal wedding celebration. Can’t make it to Bavaria this year? You can host an Oktoberfest-themed shindig at home with these recipes. Some buck tradition, but that’s all right: They all go great with a cold beer.

Bratwurst Stewed with Sauerkraut (above)

Sausage is a necessary Oktoberfest element, and Michael Symon’s brats are super-savory after a slow simmer with garlic and onions.

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3 No-Recipe Salad Dressing Recipes to Keep in Your Arsenal

by in Recipes, Shows, September 17th, 2016

Sunny's Grilled Chicken and Kale Salad with Creamy The secret is out: To cook a successful dish at home, you need not have a long, intricate recipe on hand or even any recipe at all. Sometimes, a simple how-to for the process or a general method for creating it will suffice. On this morning’s all-new episode of The Kitchen, the cast hosted a Recipe-Free Show, complete with savory and sweet eats and drinks, from saucy meatballs to a buttery fruit crisp, that are easy enough to put together without a recipe. Check out the cast’s easy ideas for making a trio of go-to salad dressings, each quick to prepare and ideal for no-recipe cooking.

Sunny’s Grilled Chicken and Kale Salad with Creamy “Equal-Parts” Harissa Salad Dressing
The name of the game here is 1/4 cup — keep that measurement in your mind. Just as the title suggests, this rich dressing boasts equal parts (1/4 cup) of mayonnaise, tangy buttermilk, spicy harissa and two kinds of fresh greens: cilantro and scallions. Once that mixture is whisked, it’s ready to be tossed with Sunny’s kale salad, which is studded with juicy chicken and grapes.

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Chefs’ Picks: Breakfast Sandwich Secrets

by in Restaurants, September 17th, 2016

Blackberry-Sausage Biscuit
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Of all the meals we consume on a daily basis, breakfast is arguably the one that changes the most from the weekend to the workweek. While mornings off can be spent lingering over pancakes and mimosas, many of us lean toward convenience and speed on a workday, meaning that breakfast translates to a simple bite that can be scarfed down quickly in the car or on a train. But eating on the go doesn’t have to be a sad affair. We asked several chefs to divulge their top secrets for homemade breakfast sandwiches.

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5 Tips for Cooking the Perfect Skirt Steak

by in Recipes, Shows, September 16th, 2016

skirt steakBy Angela Carlos

This week on Chopped Teen Tournament, four young chefs battled for the final spot in the Chopped Teen finale and a chance to win the $25,000 prize. The Chopped Champion hopefuls put their cooking skills to the test, turning pairings, such as Linzer torte cookies and rabbit in a can, into something worthy of the critical judges’ plates and palates.

In the entree round the three remaining competitors opened their baskets to find bison skirt steak — not so unusual, considering the canned rabbit the contestants worked with in the appetizer round. However, this skirt steak proved to be the undoing for some and the salvation for others when it came time to judge their technique.

Get the Tips for Cooking Skirt Steak

Two Theories About How Thousand Island Dressing Came to Be

by in News, September 16th, 2016

Two Theories About How Thousand Islands Dressing Came to BeIt was the best of dressings, it was the worst of dressings; it has an origin story that is, frankly, in some dispute. The story of how Thousand Island dressing — that creamy-sweet salad-and-sandwich-topping mix of mayonnaise, ketchup and a handful of other ingredients (though recipes vary) — came to exist is a tale of two theories.

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10 Recipes to Make When You Can’t Drink Any More Apple Cider

by in Recipes, September 16th, 2016

Apple Cider DoughnutsIt happens to the best of us: You finally follow through with plans to go apple picking and get so caught up in the perfect fall moment that you come home with an overabundance of fresh apple cider. This year, don’t panic. Instead of throwing away the perishable gallons taking up prime real estate in your fridge, use them to make a range of recipes, including dessert, weeknight dinner and, of course, doughnuts!

Apple Cider Doughnuts (pictured above)
Fall wouldn’t be complete without a generous helping of apple cider doughnuts. This recipe from Food Network Magazine makes a dozen, glazed and rolled in cinnamon sugar.

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What to Watch: Go Recipe Free on The Kitchen, and the Premiere of Life’s A Party with David Burtka

by in Shows, September 16th, 2016

Stay in this weekend and cook simple comfort foods with your favorite Food Network chefs. First up on Saturday, Ree Drummond’s husband, Ladd, is helping her in the kitchen as they put on a dinner for two. On the menu is easy fried shrimp and a grilled corn casserole. Next, Trisha Yearwood is taking advantage of the gorgeous weather by preparing a picnic with easy-to-make recipes like orzo salad and zucchini bread. After that, the hosts of The Kitchen are going recipe-free with simple dishes like Asian pot pie and fruit crisp. Up next, Valerie Bertinelli’s hosting a movie night complete with easy bites like s’mores popcorn and crab boil sliders. After that, the youngest Smollett sibling, Jocqui, is eager to prove his cooking chops are as advanced as his siblings’. He’s whipping up a Mexican feast complete with homemade tortillas and a horchata-based cocktail.

On Sunday, Guy Fieri’s hosting football pro Marcel Reece and they’re cooking up a meal for big appetites including grilled mojo mahi mahi and toasted quinoa pilaf. Then, it’s the premiere of Life’s a Party with David Burtka. The chef-actor is throwing a birthday party with the help of his adorable twins Gideon and Harper. He’s planning a menu full of crowd-pleasing dishes like mint pesto pasta and tangerine chicken. Next, Bobby Flay is demonstrating some of the brunch recipes from his new Bobby Flay Fit cookbook, including spicy turkey merguez scramble and a tasty Cream of Wheat take on PB&J. Later, it’s the fourth installment of Guy’s Superstar Games, where the five remaining chefs will battle it out to secure a spot in the finale. Next, the final three families in The Great Food Truck Race must beat the heat to create an indulgent sweet dessert in the sweltering Palm Springs desert. Finally, Anne Burrell and Alex Guarnaschelli guest-judge on Cooks vs. Cons, where contestants will have to impress them with a dish made with pizza.

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There’s a New Basic Taste in Town: ‘Starchy’

by in News, September 15th, 2016

There’s a New Basic Taste in Town: 'Starchy'It may seem like only last year (actually, it was only last year) that scientists were celebrating the discovery of a sixth “basic taste” — something to join the ranks of sour, sweet, salty, bitter and that Johnny-come-lately, umami, as a fundamentally distinct and discernable flavor.

Well, fat, we hardly knew ye, because now there’s a new sixth primary taste in town: starchy.

Could this explain humanity’s common craving for carbs?

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