Tag: All Posts

Chatting with Alice Waters: French Food Culture, Cooking for Kids and a Dressed-Up Grilled Cheese Sandwich

by in Books, November 28th, 2016

Alice WatersLong credited with launching the now-ubiquitous farm-to-table effort, Alice Waters opened Chez Panisse in 1971, and it’s been a landmark fixture of American cuisine ever since. But despite owning a restaurant with deep roots in Berkeley, Calif., Waters has spent a significant amount of time in France, and it’s her time abroad that influenced her style of cooking with local, market-driven ingredients. “I went to France when I was 19, and I came from a basically fast-food culture in America, and I arrived in the early ’60s in France when it was still a slow-food culture,” she told us when we chatted recently. “The kids came home and had lunch with their parents for two hours every day from school. You know, they went to the market twice a day just so that everything could be fresh and ripe, and people always ate with their family. I think these values are terribly, terribly relevant, because they are values that are universal and have been around since the beginning of civilization, really.”

Waters’ time in France was indeed formative for her, but it turns out that it made a lasting impact on her daughter, Fanny, too — so much so that she became the subject of Waters’ latest book, Fanny in France: Travel Adventures of a Chef’s Daughter, with Recipes. “I wanted to tell a story that children were amused by,” Waters told us. Told from Fanny’s point of view, Waters’ part storybook, part cookbook recounts Fanny’s bike ride with friends on Ile de Bendor, her time snacking on strawberries at the market in Nice and moments with her mom as they traveled throughout France. There are also more than 40 of “Fanny’s French Recipes” included, from kid-friendly picks like Pizza with Quick Tomato Sauce to more dressed-up dishes like Roasted Herbed Rack of Lamb and Chocolate Soufflé.

In chatting with Waters, we talked more about cooking with and for kids, both her own daughter and children who may be picky eaters. She offered advice to parents and stories of serving vegetables to Fanny, as well as her thoughts on a typically kid-approved dish, Croque-Monsieur (Grilled Cheese Sandwich), the recipe for which you can get below. Read on to hear from Waters, then learn how to make that craveable sandwich.

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Giada’s Easy Limoncello — Most Popular Pin of the Week

by in Community, November 27th, 2016

LimoncelloWith Thanksgiving behind us, the holiday season is officially underway. And that means it’s time to start looking ahead to shopping for everyone on your “nice” list. But when it comes to finding a gift for that hard-to-buy-for friend or relative, skip the usual gift cards and look to this week’s Most Popular Pin of the Week. Giada De Laurentiis’ bright lemon-vodka liqueur comes together with just four ingredients, and she says, “It makes wonderful gifts.”

For more party-ready recipes, check out Food Network’s Let’s Entertain board on Pinterest.

Get the Recipe: Limoncello

3 Ways to Infuse Cocktail Flavors Into Party-Time Snack Mixes

by in Recipes, Shows, November 26th, 2016

Bloody Mary Cocktail Snack MixChips and dip, carrots and ranch, maybe a fruit platter — these are all fine party starters. They’re great ones, actually. But when it comes to holiday parties, sometimes we like to up the appetizer ante a bit, all while keeping it casual and easy, of course. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of snack mixes that are the kind of next-level recipes that will transform your seasonal spreads. Combining two party-time favorites — booze and bites — the co-hosts made three cocktail-inspired snack recipes that range from savory and salty to sweet and oh so crunchy. Read on below to find out how they turned a Bloody Mary, a White Russian and a tequila-based cocktail into eat-with-your-hands nibbles. (Spoiler: It all comes down to spiking, pouring and mixing.)

Bloody Mary Cocktail Snack Mix

The flavors you know and love in a classic Bloody Mary are well-represented in this big-batch mash-up of rice cereal, bagel chips and pretzels. Just as tomato juice and vodka form the base of the drink, this snack mix is made with tomato paste and vodka, plus a few splashes of Worcestershire sauce, which deliver the salty, deeply umami flavor you love in a Bloody Mary. Once the mixture is warmed, it’s poured over the munchies, which get microwaved for just a few minutes so the flavors can marry.

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8 Recipes to Get You in the Holiday Baking Spirit 

by in Holidays, Recipes, November 26th, 2016

Now that the turkey’s been carved (and made into countless sandwiches), sweets season is officially upon us. We’ve all got visions of sugarplums, cookies, cakes and doughnuts dancing in our heads — so kick off your December baking with these sure-to-please recipes.

Peanut Butter and Jelly Thumbprint Cookie (above)

Katie Lee takes a traditional (and adorable) cookie and makes it even more playful by reimagining it in the flavors of your favorite childhood sandwich.

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Chefs’ Picks: Thanksgiving Leftovers

by in Restaurants, November 25th, 2016

Grilled Turkey Breakfast Sandwich
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Thanksgiving is a time to celebrate family, friends and food, glorious food. It seems that no matter the size of the bird or the number of sides on the table, the holiday spread stretches into at least the next day or two. But what to do with the leftover turkey, sweet potatoes and cornbread? These chefs have the answer: turn them into creative breakfast and lunch items for the next day. Read more

What to Watch: Cocktails, Hors d’Oeuvres and Marshmallow Desserts

by in Shows, November 25th, 2016

The Kitchen

Thanksgiving is over, but the holiday season is just getting started, and this weekend your favorite Food Network chefs are sharing recipes for some of their best party bites. On Saturday morning, Ree Drummond is cooking for a cocktail party, Trisha Yearwood is sharing her recipe for Buffalo Chicken Dip and the co-hosts of The Kitchen are making snack mixes inspired by classic cocktails. Then, Ayesha Curry is hosting an Italian dinner party and Valerie Bertinelli has a recipe for Rosemary-Lemon Shortbread Cookies.

On Sunday, Guy Fieri is hosting taco night, Ina Garten is giving advice on throwing the perfect dinner party and Nancy Fuller is making a friend dinner in exchange for painting lessons. Then, Giada De Laurentiis is making snacks for a Christmas sing-a-long, and Bobby Flay is hosting brunch to celebrate the Preakness Stakes.

Sunday evening, four new chefs enter Flavortown, and their first challenge is making a savory lunch dish with the ingredients of a sweet carrot cake. Then it’s all about marshmallows on Holiday Baking Championship, and children and grandchildren join the grandmas on Clash of the Grandmas.

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12 Gilmore Girls Food Moments We’ll Never Forget

by in News, View All Posts, November 25th, 2016

By Allison Robicelli

It’s been nine long (very long!) years since we last spent time in Stars Hollow — and we’ve got so many questions. Do Luke and Lorelai live happily ever after? Does #TeamJess emerge victorious over #TeamLogan, or are we in for a #TeamDean plot twist? How many jobs has Kirk held since 2007 that we don’t know about?!?!

It’s time to laugh, cry and, in true Gilmore fashion, stuff ourselves with food until we can’t move. And in honor of the show truly made for binge-watching and binge-eating alike, we’re reminiscing about every iconic Gilmore food moment that makes us smile — and offering advice on how to serve some of the foods yourself.

Corned Beef & Pastrami Sandwiches

When life hands you lemons, you make lemonade. And when life derails a freight train full of pickles in your town, you make corned beef and pastrami sandwiches. There’s no finer nosh for an evening where the wind whispers “garlic dill.”

The Rory Cocktail

There’s only one cocktail to toast this revival with — the signature drink Emily created for Rory’s 21st-birthday fete. Shake up some vodka, pineapple juice and grenadine, then top with some champagne and a maraschino cherry. As Luke says, “It tastes like a My Little Pony.” Which is maybe not such a bad thing, after all.

Pop-Tarts (Party Style!)

There’s no time of day where Pop-Tarts aren’t a good idea (says the Gilmore creed), and they make a great dessert for a crowd. Layer whipped cream, vanilla pudding and your favorite Pop-Tarts in a 9-by-13-inch cake pan and refrigerate overnight. In the morning, it will be the most-amazing icebox cake you’ve ever made. Serve with lots of sprinkles, because it’s only logical.

Magic Risotto

Sookie’s magic risotto isn’t just good — it’s brought people back from the brink of death. True story! Sookie managed to add three years to her mother’s life with this dish, so technically it’s a superfood.

Mock Turtle Soup

When Gilmore patriarch Richard’s mother died, he wanted nothing but a bowl of her “turtleneck soup” to comfort him. Sadly, Edward Herrmann (the actor who played Richard), passed away in 2014, and his character’s death will be a major plot point in the revival. So we, too, will be comforting ourselves with mock turtle soup, undoubtedly sobbing into our bowls.

Santa Burger

Burgers taste better when they look like people, and there’s no better person than Santa Claus. Luke knows this to be true, and of course, we agree.

Cajun Blackened Toast

Kirk acquired a taste for this special Luke served him, which Lorelai pointed out was just burnt toast. Kirk’s a weird guy.

Deviled Eggs

“Take the deviled eggs!” the baby-shower hostess insisted. Rory and Lorelai might have used them to egg Jess’ car, but we’d probably throw one and eat the rest.

Jalapeno Chipotle Mac ‘n’ Cheese

It’s a good idea when catering a party for adults. It’s a terrible, terrible idea for a party for children. Learn from Sookie’s mistakes.

Weston’s Candy Cane Coffee

Downing 17 cups of coffee during a Gilmore Girls binge could totally happen. Throw a festive curveball into one of those cups by adding a candy cane, just like they do at Weston’s Bakery. Perfect for a day when the air smells like snow.

Dessert Sushi

Lorelai believed that this invention would earn her her first million. And with ideas like “Tootsie Roll-marshmallow-Twizzler rolls” and “Butterfinger-Junior Mint-chocolate chip-Jujube rolls,” we can see her point. Don’t forget to serve with Red Hots, aka “dessert wasabi.”

Devil’s Starchy Fingers

Mrs. Kim, mother of Lane and health food nut, may have vocally disapproved of french fries, but feasting on a gigantic plate of them is most definitely Lorelai- and Rory-approved. And since it’s Gilmore Girls and not Mrs. Kim Girls, you won’t feel the least bit guilty eating a pound or two.

Photo: Jason LaVeris/Getty

8 Dishes to Make with Thanksgiving Leftovers (That Aren’t Sandwiches)

by in Holidays, Recipes, November 24th, 2016

After Thanksgiving dinner, you might think you’ll never want to look at a plate of food again — until you wake up the next morning to that familiar stomach rumble. Put all those turkey day leftovers to optimal use with one of these creative ways to reinvent them throughout the holiday weekend.

Leftover Thanksgiving Nachos (above)

This might be the easiest, most-satisfying way to empty all of those containers of leftovers: Pile ‘em on a tray of tortilla chips and top with fixings like french-fried onions, cilantro, olives and pickled jalapenos.

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Snacks for the Racks: Your Black Friday Survival Plan

by in Holidays, November 23rd, 2016

Fully Loaded Snack BarYou may work up a sweat as you consume as many forkfuls of mashed potatoes as humanly possible on Thursday, but that’s nothing compared to how you’ll feel when the real work begins: Black Friday shopping. Gear up for the relentless sifting and sorting by stocking your purse or pockets with these on-the-go treats. While Tupperware containers of Thanksgiving leftovers won’t keep in your purse or the car, these convenient bites will. And they’re quick to prep after the Thanksgiving madness — and they’ll keep you energized from store to store.

As you hold hangers and boxes in one hand, wield a little sustenance in the other. Filled with dried fruits, oats and sunflower seeds, these Fully Loaded Snack Bars are just the thing to get you through until checkout.

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Anne Burrell and Rachael Ray Kick Off the New Year with Season 10 of Worst Cooks in America

by in Shows, November 23rd, 2016

Worst Cooks Season 10 contestantsIf your New Year’s resolution is to learn how to cook, then the new season of Worst Cooks in America, premiering Sunday, Jan. 1 at 9|8c, is the perfect place to start. Kick off the first day of 2017 with Anne Burrell, Rachael Ray and a brand-new roster of 16 hapless cooks. In the 10-episode season, mentors Anne and Rachael will lead a team of bumbling cooks in an intense kitchen Boot Camp designed to whip them into culinary shape. The contestant who makes the most-impressive transformation will be awarded a $25,000 grand prize, along bragging rights for his or her team leader.

Meet the competitors and find out more about the season.