by Amy Reiter in News, May 11th, 2015
by Duff Goldman in Shows, May 11th, 2015
Nighttime food cravings? We have all been there — those moments when you’re burning the midnight oil trying to finish a project or watching a little late-night TV and all of a sudden can’t get the thought of a big bowl of ice cream or dish of salty snacks out of your mind, no matter what you do. It’s like a crazy itch that sneaks up on you, demanding to be scratched.
Turns out, there may be a biological underpinning for those after-hours food obsessions.
A study recently published in the journal Brain Imaging and Behavior used brain scans and pictures of both high-energy and low-energy foods to track how participants’ neural responses to the food images differed depending on the time of day, measuring them in the morning and at night. The study, conducted by researchers at Brigham Young University, examined both hunger and preoccupation with food.
by Maria Russo in Recipes, May 11th, 2015
As a chef, my biggest inspiration is my mom, so what better way to show her my appreciation than to cook for her on Mother’s Day? I’m on the road right now, Mom, but when I get back, I got a treat for you!
This week on Spring Baking Championship we asked all the bakers to bake for their moms. The first thing they had to make was something yummy using coffee and cream. I loved this challenge. I’m not a daily coffee drinker, but I love the flavor of coffee and I frequently try to use coffee desserts when writing menus. Here’s a fun fact: Coffee is to chocolate like salt is to beef. A little bit of coffee in a chocolate dessert will really make those chocolate flavors stand out without tasting like coffee. Try it next time you are baking a chocolate cake; you’ll be amazed. Now onto the competition.
by Maria Russo in Shows, May 10th, 2015
If your first thought upon reading the title of this post had anything to do with chips or taco shells, you’re not alone. Yes, tortillas come in corn and flour varieties, and they can be fried into crisp, dip-ready chips. But the tortilla pictured above isn’t a wrap or a chip at all. This tortilla — a traditional Spanish dish — is a savory baked pie, of sorts, with a base of hearty potatoes.
Featured in Food Network Magazine, this easy-to-make dish is ideal for both brunch and lunch. It features thinly sliced potatoes, which are first sauteed with onions so they turn out tender. Before baking, the potatoes are combined with beaten eggs, which helps to bind the spuds as they cook and ensures they can be sliced into even wedges upon serving. Since the tortilla moves from the stove to the oven within minutes, be sure to start the process in an ovenproof skillet — using just a single pan will help to build the flavors. For a welcome burst of freshness, serve the golden-brown tortilla with a simple but bold lemon-laced salad of fragrant parsley and sweet piquillo peppers.
by Amy Reiter in News, May 10th, 2015
Just when you think you’ve seen it all on Cutthroat Kitchen, host Alton Brown unveils a next-level sabotage that just may take the cake in terms of creativity — and downright hilariousness. During tonight’s Heat 4 of the Evilicious tournament, the Round 2 dish was veal Milanese, and in true Milanese style, fashion was the name of the game. Two chefs strutted their stuff and struck more than a few poses as they walked from one catwalk to another, donning culinary getups complete with all of their allowed cooking tools. For Chef Tregaye, who, along with Chef Yaku, was saddled with this sabotage, the fashion show was less of a challenge and more of an enjoyable time for dress-up. “This might be the funnest sabotage ever,” she said. And it appears that Alton and Simon Majumdar, the guest of the day, would likely agree after the two of them attempted this very sabotage as well.
“No, you look like a deranged Terminator,” Simon jokingly told Alton after the host showed off his runway moves. To show Alton how it’s done, the judge took the floor, ending his impromptu catwalk with a fierce “sizzle.”
by Maria Russo in Community, May 10th, 2015
In a sense, cooking — whether or not you follow a recipe — is a form of making order out of chaos. But no one makes order out of a random assembly of ingredients like Seattle-based freelance photographer Brittany Wright.
Wright’s Instagram page, which features beautifully satisfying images of fruits, vegetables, spices, baked goods and other kitchen staples arranged by color into “food gradients,” has been getting a lot of attention lately. As of late this week, it had 83,700 followers. People are clearly responding to Wright’s rainbow-like photos, as well as her meticulous, orderly approach.
by Melissa d'Arabian in Food Network Chef, Recipes, May 9th, 2015
It’s no secret that Food Network fans enjoy culinary mash-ups. From Meatloaf Lasagna to tiramisu a la banana pudding, savory and sweet creations are endlessly comforting, and this week’s Most Popular Pin of the Week is no exception. Boasting the classic cream cheese center of a cheesecake and the golden caramel base traditional of flan, this impressive dessert is made with only a handful of ingredients, including a can of sweetened condensed milk, which promises a rich texture. For a wow-worthy presentation, serve these crowd-pleasing treats in ramekins for individual servings.
For more sweet tooth-satisfying dessert recipes, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Cheesecake Flan (pictured above)
by Maria Russo in Shows, May 9th, 2015
In the winter months, I love nothing more than tucking into a warm meaty stew or sliding a butter knife through succulent tender braised roasts. I create my meals around the protein — sometimes relegating the sides to a secondary consideration, sticking to tried-and-true standbys most weeknights. If I am trying out a new flavor in the kitchen, it isn’t usually in the veggies.
I realize that as the weather warms up, there is a subtle shift to my cooking: I create my meals around the vegetables and keep the proteins uber-simple, usually just tossing them on the grill and then slicing to serve on a small platter, almost as a side to the veggie stars. The vegetables become my canvas for improvisation. Sometime around April or May, I start bulking up my veggie purchases, and I find myself browsing the local farmers market, or even just the supermarket produce aisle. Last week at dinner, my nephew Jack commented on the plethora of veggie dishes I served — I served three, but they were full recipes, not just the quick steamy work of a microwave. (I feel compelled to add that he even gave my sauteed cabbage a 55 on a scale of 1 to 10, which is something for cabbage and a 10-year-old.)
by Maria Russo in Recipes, May 9th, 2015
This morning’s brand-new episode of The Kitchen was all about moms. From brunch-ready recipes like baked eggs to pretty, edible gift ideas, the Mother’s Day celebrations were in full effect, especially when it came time to make a treat Mom’s likely known for: the chocolate chip cookie. Katie Lee’s go-to cookie (pictured above) featured brown sugar, which promises a chewy bite. As the cast explained in their go-to guide to chocolate chippers, if you were to leave out the brown sugar, the end result would be a bit crispier.
FN Dish wants to know what the ultimate chocolate chip cookie looks — and tastes — like to you. Do you prefer it a dark-golden color with a crispy, crunchy texture, or do you prefer the cookie with a soft, chewy center? Let us know by voting in the poll below.
by Jessica Merchant in Recipes, May 8th, 2015
Macaroni and cheese, hold the mac — that’s the idea behind this week’s We Asked, You Cooked dish: a top-rated Cauliflower “Mac” and Cheese Casserole that’s garnered nearly 200 fan reviews on FoodNetwork.com. In place of the traditional pasta, the recipe swaps in better-for-you cauliflower for a lighter, vegetable-forward dish, but thanks to the creamy cheddar sauce, there’s no shortage of richness. As in weeks past, in true Food Network fan fashion you all answered the call in droves when we asked you to show us your food-photo skills by making this casserole and snapping a photo of it. We’ve scanned the submissions and narrowed it down to two entries that stopped us in mid-scroll. Read on below to find out who submitted our top picks.
From Cooking for Kishore: Pictured above
Hey hey! My name is Jessica and I can’t stop spiking my recipes. I’m here to share them with you in hopes that we can chat over a cocktail-inspired snack.
Let’s talk boozy, frozen treats just in time for the warm weather that is right around the corner. I’m all about a fabulous dessert in the evening, when you’re sitting on the porch as the humidity dies down and fireflies (do you call them “lightening bugs”?) whiz by. Or something frosty that would make for the perfect happy hour treat works, or heck, even a lunchtime dessert with friends is great too. I’m a fan of a lunchtime dessert on a random Wednesday when you’ve just had it with the week — something that cures all.
A spiked granita filled with coffee and sugar and booze sounds just about right when you need to cool down or chill out, right?