by Sara Levine in Holidays, In Season, Recipes, July 2nd, 2017
by Sara Levine in Recipes, July 2nd, 2017
The classic strawberry-and-blueberry flag cake never gets old – we’re partial to Ina Garten’s version that is equally beautiful and delicious. But if you’re inclined to think more outside-the-box this 4th of July while still serving up patriotic pride, here are some new flag-shaped creations to whip up for your celebration.
Go Savory: Deviled Egg American Flag
Show your pride in the Stars and Stripes with this no-peel version of classic deviled eggs. Read more
by Amy Reiter in News, June 30th, 2017
What’s an urban dweller without an outdoor grill to do all summer, when our social media feeds are flooded with mouthwatering grilled recipes? Fortunately, investing in a good grill pan will save you from major FOMO this season. You’ll get the same gorgeous grill marks – and minimal cleanup – right on the kitchen stove. Some traditionally barbecued dishes even lend themselves well to the regular oven – no one will believe they were made indoors! Here are 5 weeknight-friendly recipes that were created with indoor grilling in mind.
Giada’s Italian-accented barbecue sauce – spiked with balsamic vinegar – is equally perfect on chicken or steak. She recommends any combination of breast or leg-and-thigh pieces of chicken or New York strips for this simple preparation. With your trusty grill pan, either will be ready in 35 minutes. Read more
by Joel Raneri in Shows, June 30th, 2017
It’s a hot summer afternoon and you’re trying decide whether you want the boost of an iced coffee, the fizz of a carbonated beverage or the quench of a citrus drink. You actually don’t have to make a choice. A new citrus coffee soda called Keepers is blending all three into one reputedly refreshing drink. (Grub Street just called it quite possibly “the drink of the season.”)
A citrus coffee soda? The sparkling beverage blends “fresh lemon and lime juice with whole tangerines,” adds that to “freshly roasted single origin Ethiopian coffee beans” and brews it using “a Japanese flash brewing method” (boiled water plus ice) that gives it an especially “bright, refreshing flavor,” the Brooklyn-based startup explains on its website. The citrus-coffee brew is then cooled and carbonated.
by Amy Reiter in News, June 29th, 2017
On Saturday morning, Ree Drummond is sharing a collection of her all-time favorite summer recipes, perfect for entertaining or a quiet dinner for two. The menu includes Grilled Chicken Tacos with Strawberry Salsa, Gazpacho and Ice Cream Pie with Easy Caramel Sauce. Then, the co-hosts on The Kitchen are having a patriotic party and making a DIY confetti cannon. On Sunday morning, Ina Garten is cooking eggs like a pro and later on Ayesha Curry is making an Italian feast.
On Sunday evening, carnival games come to Flavortown on Guy’s Grocery Games, and on Food Network Star, the remaining finalists are tackling Sunny Anderson’s kitchen hacks, and performing them in front of a studio audience.
by Amy Reiter in News, June 28th, 2017
In case you hadn’t heard, Lorde is royally into onion rings.
Her predilection for the aromatic fried delicacy all came out in mid June, when someone tipped off the New Zealand news site Newshub that the onion ring fan behind the Instagram account @onionringsworldwide — the bio reads, “Every onion ring I encounter, rated” — had a lot in common with the international pop star.
by Maria Russo in Events, June 28th, 2017
There’s a kids’ book by the wonderfully clever British author and illustrator Lauren Child called I Will Never Not Ever Eat a Tomato, in which a boy named Charlie gets his little sister Lola to happily agree to eat vegetables she insists she does not like by giving them exotic names. Lola won’t go near carrots or peas, but she is thrilled to gobble up “orange twiglets from Jupiter” and “green drops from Greenland” that are “incredibly rare.”
A new study indicates that the whimsical story may be more rooted in reality than it may seem — and not only for kids. Researchers in the department of psychology at Stanford University found an association between the use of “indulgent” words to describe vegetables and people’s inclination to eat them.
by Maria Russo in Food Network Chef, June 27th, 2017
Though we’re mere days into the official summer season, believe it or not, it’s time to think ahead to fall. Every October, the New York City Wine & Food Festival presented by Coca-Cola comes to the Big Apple and hosts a weekend-long eating and drinking extravaganza, complete with chef demos, sit-down dinners, walk-around tastings, and plenty of opportunities to meet and greet your favorite Food Network stars.
by Foodlets in Family, In Season, Recipes, June 27th, 2017
ICYMI: Cutthroat Kitchen judge and longtime chef and restaurateur Jet Tila released a brand-new cookbook, 101 Asian Dishes You Need to Cook Before You Die, this week, and he stopped by Food Network Kitchen to show us how to cook one of his signature dishes on Facebook Live. He made what he calls My Famous Drunken Noodles, and after just a few bites, we get why they’re so famous.
“We’re chasing the “yum” here,” Jet said as he prepped these easy-to-make noodles, noting the five essential flavors that make up Asian cuisine: sour, sweet, salty, hot and savory. He achieves all five of those tastes with just a few key ingredients, including sweet soy sauce and Sriracha. Click the play button on the video above to watch Jet make his Drunken Noodles, then read on below to get the recipe.
by Brad Japhe in Restaurants, June 25th, 2017
These are not the store-bought ice pops you grew up with. Nope, none of that sticky-sweet, impossibly red or improbably blue stuff here. Instead, we’re making homemade ice pops packed with fresh ingredients. And, bonus, they’re easy to put together.
Blueberry-Oat Breakfast Ice Pops (pictured above)
Want to impress your kids first thing in the morning? Give them an ice pop for breakfast. It’s OK, because they’re healthy!
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Unlike New York or Chicago, there are no preconceived notions of what pizza in Los Angeles ought to be. As a result, inventive pizzaiolos are letting their imaginations run rampant, spinning out an array of pies as diverse as the city’s sprawling urban landscape. Check it out for yourself. But beware: In a city this size, simply wandering the streets in search of anything is a half-baked endeavor. Allow a few local chefs who deal in (pizza) dough to guide your pursuit of the perfect pie. Read more