by Maria Russo in Recipes, May 14th, 2015
by Maria Russo in Shows, May 13th, 2015
While there are times when you’re cooking for an obvious purpose — tonight’s dinner, the potluck on Saturday, a holiday feast — other times (and perhaps the best times) it’s for pure indulgence. And that’s especially the case when chocolate is concerned. When it comes to treating yourself to a just-because dessert, look no further than these six best-ever brownie recipes from Bobby Flay, Rachael Ray, Ina Garten, The Pioneer Woman and more of your favorite Food Network chefs.
Peanut Butter Caramel Swirled Brownies
Leave it to an Iron Chef to create this sweet tooth-satisfying brownie masterpiece. Bobby makes his own peanut butter-laced caramel to swirl into his two-chocolate brownies. After building the brownies strategically — with a base batter, then dollops of caramel, then more batter, and finally the last of the caramel — he swirls the components together to achieve “a stealth peanut butter brownie.” It’s called that, according to Bobby, because “you can’t see the peanut butter, but you can taste it.”
by Allison Milam in Holidays, Recipes, May 13th, 2015
It was a perfect storm of sorts at The JuJu Bag in New Orleans when Robert Irvine first arrived at this part cafe, part barber salon: inferior food coming out of an ill-equipped kitchen, wall-to-wall oddball decor not fit for a restaurant, and an owner who was resistant to change. With limited time to work, it was up to Robert Irvine and his Restaurant: Impossible team to not only convince owners Tommye Myrick and Phyllis Johnson that their business was in need of a serious overhaul, but also to transform a dining space and a working salon. Read on below to hear from Tommye, aka the Director of the business, to find out how The JuJu Bag is doing today.
“We have taken Robert’s suggestions,” Tommye says, adding that they’ve downsized their staff and changed their hours “to fit the needs of the community.”
by Mallory Viscardi in Books, May 13th, 2015
The Pioneer Woman says it herself: Fried chicken is the perfect picnic food. Once it’s fried to crunchy, juicy perfection, this classic Southern favorite is just as good at room temperature as it is hot, so pack it up for your very first picnic of the season for on-the-go eating.
Just in time for Memorial Day, the inaugural day of outdoor eating, Ree Drummond’s Fried Chicken recipe gives you the golden, moist fried chicken you crave. By coating buttermilk-soaked chicken in seasoned flour that’s combined with buttermilk and milk, then frying the pieces in oil at the perfect temperature (360 degrees F, that is), you get the most crispiest, most-delicious fried chicken ever. After watching the video above, do it Ree’s way once and you probably won’t take your fried chicken any other way again. It takes just one bite, while you’re sprawled out on a picnic blanket outside, to see why Ree’s fried chicken is the recipe to rely on all season long.
by Lauren Miyashiro in Food Network Magazine, May 13th, 2015
If you think toast is boring to make or to eat, Jill Donenfeld’s new book, Better on Toast, challenges you to think again. The book is a 70-recipe adventure into the world of open-faced toast possibilities, and it’s a delicious ride from the first dish to the last. “It’s not rocket science we’re talking about here,” Donenfeld writes. “It’s not even molecular gastronomy… Food tastes better when it’s eaten on a piece of hot, crispy bread.”
How right she is. With dishes ranging from the Avocado Classic Toast (mashed avocado on toast with lemon and red pepper flakes, drizzled with olive oil) to the luscious, creamy Tomatillo Egg Toast (pictured above and recipe below for you to savor at home), you’ll find a whole collection of crusty, mouthwatering recipe gems. Donenfeld covers everything from proper breadselection and toasting technique to using up leftover ingredients in the rare event you find you haven’t eaten the whole dish in one go. There are visual guides that show how you can take one ingredient and dress it up a handful of ways (like the burrata toasts below, and another similar feature of ricotta variations). She even includes a wonderful little note template for you to use when inviting neighbors over to try your new favorite toast recipes. (Or not … nobody would fault you for wanting to keep these plates all to yourself.)
Toast itself is a simple concept, but really good toast can be made with just a few small tweaks to the cooking process. Get the most out of each crispy, crunchy bite with these tips from Donenfeld:
Don’t: Dry-toast in the toaster oven — this makes for dry, flaky toast.
Do: Toast with a fat (mayo, butter, oil) in a pan — this creates a crispy crust that melts into the interior of the bread as you take a bite.
by Joseph Erdos in Shows, May 12th, 2015
Ever wonder how Food Network chefs stay so fit? Their days are filled with cooking and taste testing, so you’d think a healthy and balanced lifestyle would be difficult to maintain. But stars like Marc Murphy, Melissa d’Arabian and Marcela Valladolid make it seem easy. From CrossFit to yoga, Food Network Magazine got the low-down on chefs’ favorite workout routines. Scroll through the gallery below to learn their fitness secrets and get inspiration for this grilling (and swimsuit) season.
by Amy Reiter in News, May 12th, 2015
Celebrated chefs from around the country have entered Season 4 of the Chopped All-Stars tournament for a chance to walk away victorious. For many it’s not their first time setting foot in the hallowed kitchen, but for others it’s their first attempt at cooking with and transforming mystery basket ingredients. On the line is the largest prize yet, $75,000 for charity. In Part 3 Antonia Lofaso, Cat Cora, Marcel Vigneron and Michael Psilakis brought their best game to the competition, but in the end it all came down to the one who best dealt with the baskets. FN Dish has the exclusive interview with the Part 3 winner.
Read the interview with the winner
by Michelle Buffardi in Recipes, May 12th, 2015
Here’s a cool concept: Israeli wine company Carmel Wineries, looking to capture the attention of the Instagram food-porn-posting generation, is sponsoring a strong of photo-courting fancy dinners called Foodography (no relation to Cooking Channel’s Foodography).
At the events, diners — initially members of Israel’s food media elite (chefs, bloggers, journalists, critics), though now open to those willing to pay $155/hour — are treated to a series of photogenic dishes, created by Chef Meir Adoni of Tel Aviv’s Catit restaurant group, at a five-course meal. Each dish was designed around “the color and concept of red wine,” according to PSFK.
by Lindsay Damast in Food Network Chef, View Video Only, May 11th, 2015
There’s no wrong way to make peanut butter pie, just different ways.
Peanut Butter Pie with Chocolate Cookie Crust (above):
Make a chocolate cookie crust with crushed chocolate sandwich cookies (like Oreos) and melted butter. You can use a food processor to crush the cookies, but if you don’t have one, or have one but don’t feel like lugging it out of the pantry, put the cookies in a resealable plastic bag, let the air out before sealing, and crush the cookies using a rolling pin or a large can.
by Amy Reiter in News, May 11th, 2015
Those of you familiar with Food Network Star Season 8 winner Justin Warner know that the self-taught cook and popular Brooklyn restaurant owner has some seriously creative ideas when it comes to food. In the all-new Food Network Web series Foodie Call, Justin meets with culinary pros to chat about their hot-topic specialty foods, then wows each of them by coming up with entirely new ways to use the ingredient in a dish.
In the most-recent episode, Justin meets with Nicole Baum of Gotham Greens, an agriculture organization that designs, builds and operates commercial-scale greenhouse facilities in urban areas for fresh vegetable production. Nicole brings over some basil that has been grown down the street from Do or Dine, and Justin decides to give the classic caprese salad an even more summery twist. He turns that basil into a refreshing sorbet and serves it alongside tomatoes, mozzarella balls and a balsamic- and booze-infused basil seed “caviar.”
See more episodes of Foodie Call — and Justin’s dramatic culinary transformations — here.
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.