Tag: All Posts

What to Watch: The Premiere of The Kitchen Sink and the Finale of Spring Baking Championship

by in Shows, May 13th, 2016

The Kitchen Sink Co-Hosts

Now that you can finally spend more time outdoors, your favorite chefs have new, easy recipes that’ll allow you to enjoy more time in the beautiful weather. On Saturday morning the co-hosts of The Kitchen are serving up simple and delicious eats like lemon-herb chicken and two-ingredient desserts.

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4 Sweet Ways with Carrots — Chopped Junior

by in Recipes, Shows, May 12th, 2016

carrotsOn this week’s episode of Chopped Junior there were definitely some challenging secret ingredients in the contestant’s bright yellow mystery baskets. But ultimately it wasn’t the beef tongue, the quail or even the outrageous tie-dyed cake that really tripped up our young chefs — the trickiest ingredient turned out to be a simple carrot!

Glazing carrots is a super-easy technique, but I think we can all agree that when there’s a clock ticking down and a $10,000 prize on the line, it’s easy to burn those little root vegetables — and that’s exactly what happened to two contestants.

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Counting Down the 5 Quickest Spring Side Dishes Ever

by in Recipes, May 12th, 2016

Healthy Broccoli Roman StyleWinter may have been all about comforting one-pot dinners, but spring is the time to dig yourself out of that rut by pairing main dishes with bountiful, seasonal sides — and fast. This week we’re counting down the season’s best super-quick side dish picks. Each of them elevates whatever main dish they’re served beside, and they all come together in under a half-hour. How’s that for a weeknight?

25 Minutes: Healthy Broccoli Roman Style

Bring explosive flavor — while keeping things on the healthy side — to broccoli florets by adding panko breadcrumbs, lemon zest, garlic, white wine and chili flakes to the mix.

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POLL: How Do You Like Your Mac and Cheese?

by in Food Network Magazine, Polls, May 11th, 2016

Mac-and-Cheese-BowlWhen it comes to homemade mac and cheese, there are a lot of different preferences. Food Network Magazine wants to know how you like this classic comfort food. Tell us here.

Get the Recipe: Classic Baked Mac and Cheese from Food Network Magazine

Beyoncé Jumps from Lemonade to Watermelon Water

by in News, May 11th, 2016

Beyoncé Jumps from 'Lemonade' to Watermelon WaterWe all know Beyoncé’s got a whole thing with Lemonade going on right now, but it turns out she’s also got another refreshing, fruit-based drink on her agenda: watermelon water.

The pop superstar has recently thrown her weight and wallet behind WTRMLN WTR, a bottled beverage made from cold-pressed watermelon flesh and rind, with a dash of organic lemon, that its makers cutely call “liquid love.”

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3 of a Kind: Creative Kimchi

by in Restaurants, May 11th, 2016

Blue Duck Tavern

By Amanda Marsteller

3 of a Kind checks out three places across the country to try something cool, new and delicious. 

Kimchi is having a moment: The traditional Korean dish is beloved for its fermented funkiness and the instant dose of umami it adds to any recipe. Though typically made with napa cabbage or daikon, kimchi is getting a creative overhaul in some restaurants. Lately, chefs have been experimenting with alternative kimchi bases — and finding undeniably pungent success.

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Secrets Behind the Chopping Block: Chopped Host Ted Allen Answers the Most-Asked Fan Questions

by in Shows, May 10th, 2016

Ted AllenChopped fans, ever wonder: Who puts together the mystery baskets? Where does the fourth plate of food go? Does Ted Allen ever get a taste? Do the judges really have to eat that? Chopped host Ted Allen took the time to sit down with Food Network to answer the questions fans have been asking and wondering about through the many seasons of the show. He reveals some of the secrets behind one of the most-popular cooking competition shows on TV.

Can anyone tell which chef is going to win before the cooking begins?
Well, like everybody else, we kind of pick our favorites as they walk in, and just [keep them] in the back of our minds … . I got it right on our show that we shot last Friday, but you can never really tell, and that’s what’s exciting about it. You never can tell, and even if someone has the best resume, that doesn’t mean that they’re going to get a basket that suits them or that’s full of things that they’re going to succeed with.

What is your favorite mystery basket ingredient?
Well, out of about 5,000 of them, that’s going to be sort of hard. I mean, gosh, Rocky Mountain oysters, chicken feet … we’ve even had eyeballs. My favorite mystery basket ingredient remains the whole chicken in a can, not so much because I love the food, [but because] I love the sound it makes when it plops out of the can.

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One Recipe, Two Meals: Cheesy Calzones

by in Family, Recipes, May 10th, 2016

One Recipe, Two Meals: Cheesy CalzonesWhen was the last time you had a calzone? Like, the ’90s.

Welllll, I’ve come up with a super-easy and crazy-DELEESH version for your littles, with tiny pepperoni and loads of cheese. And for you? A lovely vegetarian version (with loads of cheese, natch).

If the thought of making calzones makes you nervous, check this out: Just hit up a local pizzeria and buy some dough from them! If you can, ask for 8-ounce balls of dough and you’re good as gold. Dough gold. Or something.

After that, you’ll simply saute some veggies while the oven preheats, then roll out each dough ball; layer each one with sauce, cheese, pepperoni for them and veggies for you; fold over the flap; crimp, crimp; brush with an egg wash and BOOM. You let the oven work its magic and you’re enjoying insanely yummy pockets of mouth bliss 30 minutes later.

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7 Ways to Make a Milkshake Even Better

by in Recipes, May 10th, 2016

Vietnamese Coffee MilkshakeThere’s nothing quite a like a milkshake to make you feel like a kid again. But next time you’re filling the blender for a whipped-up treat, try one of these ideas for a fun twist on the classic.

Wake it up with coffee.

A little bit of espresso powder gives this Vietnamese Iced Coffee Milkshake (above) a pleasing jolt.

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Why Are the British Losing Their Taste for Tea?

by in News, May 10th, 2016

Why Are the British Losing Their Taste for Tea?We all know the British love their tea (and scones and crumpets and those cute little sandwiches with the crusts cut off), but it turns out they love it way less than they used to.

Tea consumption in the U.K. has steadily declined since the early 1970s, according to research released by the Open Data Institute and cited by the Washington Post. In 1974, Brits sipped an average of almost 68 grams of tea per week. By 2014, their tea drinking had dipped to a relatively weak 25 grams per week — a decline of more than 63 percent. Meanwhile, consumption of coffee in the U.K. during the same period of time tripled.

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