Tag: All Posts

Let Them Eat Prosciutto (and Pepperoni and Salame and Soppressata and Capicola)!

by in News, August 17th, 2016

Let Them Eat Prosciutto (and Pepperoni and Salame and Soppressata and Capicola)!Should parents who raise their children on a vegan diet go to prison: si o no?

A lawmaker in Italy is pressing for legislation that will make feeding your child a strictly vegan diet, which precludes the consumption of animals and animal products, including eggs and dairy, punishable by one year in prison. The law proposes steeper sentences for cases where veganism has been deemed to have led to a serious health issue (up to four years) or death (up to seven years).

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Spike It: Blueberry Pie Milkshakes

by in Recipes, August 17th, 2016

Blueberry Pie MilkshakesGuys, my grandmother made the BEST pies. Like, the absolute best. Now, I know that sounds completely cliched. Yes, of course she made incredible pies, because she was a grandmother. Right? That’s sort of how it works. I’m hoping that by the time I’m a grandmother, I’ll be able to make awesome pies, since my pie-making skills these days are severely lacking. But the thing was that, as far as I know, she could always make a killer pie. Always.

She had tons of specialties. She baked pies every Sunday, every single week. They differed depending on the season, of course. Her apple was incredible. Her cherry was fabulous. She made the best pumpkin custard pie around the holidays, and her coconut cream pie still haunts me, because I’ve never found anything like that. It truly melted in your mouth.

Once, she made a peanut butter pie that my cousins and I lost our minds over. She never made it again, and we were devastated. She did a few old-school pies, like mincemeat and date, and I refused to even taste those ones, because the names freaked my 10-year-old self out way too much. Her berry pies were an absolute dream. She made a wonderful black raspberry pie, occasionally a strawberry pie and always a blueberry pie. Always.

I find blueberry pie the most difficult to make. Well, scratch that — it’s not that it’s the most difficult to make, but it sure is difficult to slice into adorable pieces without losing all of the incredible filling. Whomp whomp.

So we’re going to solve that problem today. Take your pie — more specifically, your leftover pie. You know, the one sliver or piece that has been sitting there for two days and is just practically done. You doubt you’ll eat it.

But guess what? You sure can drink it!

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3 of a Kind: Serious Coffee Milkshakes

by in Restaurants, August 17th, 2016

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

There are two kinds of coffee milkshakes: sweet, silky scoop-shop concoctions made with ice cream that just happens to be coffee-flavored; and serious, espresso-spiked caffeinators that just happen to be made with ice cream. When you’re looking for a buzz, here are three great places to find the latter.

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How to Make a Fired-Up, Lightened-Up Firehouse-Inspired Chili

by in Recipes, Shows, August 16th, 2016

Firehouse ChiliBy Angela Carlos

This week on Guy’s Grocery Games, firefighters from across the country competed for the chance to win up to $20,000. While these cooks haven’t (yet) won any James Beard Awards, they certainly know how to cook for a crowd.

Feeding a station full of firefighters is no easy task. Guy’s games kicked off with a kiddie cart challenge, meaning each contestant’s groceries had to fit into child-sized carts. This spur-of-the-moment change was no problem for the firefighters who are used to adapting to new situations quickly.

Balancing healthy and hearty was a recurring theme for these firehouse cooks. They made burgers with portobello buns, stir-fries with quinoa and lean pork tenderloin to create dishes that married lean proteins with classic comfort foods.

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How to Make 3 Delicious Dinners Out of 1 Pork Roast

by in Family, Recipes, August 16th, 2016

Pancetta-Wrapped Pork RoastWith a big family at home, making a hearty dinner — and doing it quickly — is one of my biggest tasks of the day. It’s also relentless. That’s why I love cooking one big meal early in the week and transforming the leftovers into two more dinners, each with totally different flavors. It’s fast and efficient, and guess what: There’s even less food wasted, which is good for the planet and my budget, too.

That leads to another important point: In order to stretch your pork roast as far as possible, focus on adding sides. No matter if you opt for fresh or frozen, this is the time to load up on vegetables. Add starches like bread, rice and potatoes, and not only will you be consuming less meat, but you’ll also be buying less meat — a win all around.

Dinner #1: Giada De Laurentiis’ Pancetta-Wrapped Pork Roast (pictured above)

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Have You Tried Tomatillos?

by in Recipes, August 16th, 2016

While wandering your farmers market, you may have spotted a curious-looking green globe that looks like an unripe tomato encased in a papery skin and wondered: “What is that?” This farmers market find is a tomatillo, a fruit that is part of the nightshade family that tomatoes also belong to, but is actually more closely related to the gooseberry.

Now that you know the tomatillo’s quirky botanical background, let’s move on to more important matters: it’s delicious. Long used in Mexican and Southwest American cooking, tomatillos are most often used raw (that’s why they’re still green) to impart a tart vegetal flavor with hints of lemon and herbs. Read more

Celebrities Take Center Stove in the Kitchens of Their Favorite Restaurants on Star Plates

by in Shows, August 16th, 2016

Marcus and MindyThis fall it’s time to see which celebrities can take the heat in a professional kitchen on Food Network’s newest series, Star Plates, premiering Tuesday, Sept. 27th at 11/10c. The show will follow six celebrities as each navigates the grueling responsibilities of working as a line cook in his or her favorite chef’s restaurant. Working side-by-side with the chefs, the stars will learn how to make their favorite dishes and must help service a dining room full of hungry, paying customers. The restaurant novices will learn some unusual cooking techniques, make some of the chefs’ signature recipes and take criticism from both the chefs and the customers.

Find out who is on the show.

Bottled Water’s Big Year, By the Numbers

by in News, August 16th, 2016

Bottled Water’s Big Year, By the NumbersThe year 2016 has the potential to go down in history for various reasons. One of them: It’s the year bottled water will outsell soda in the United States for the first time.

The national beverage-preference milestone, which has been on the horizon for a while, stems not only from health concerns about soda — which, Bloomberg recently noted, drove consumption to a 30-year low in 2015 — but also a large uptick in Americans choosing bottled water over tap. Bottled water is valued because of its portability as well as its potability. After lead contamination issues in places like Flint, Mich., Washington, D.C., and Newark, N.J., made headlines, people became concerned about the safety of the H2O flowing from their taps.

Here are a few illuminating numbers plucked from Bloomberg’s recent report about bottled water’s big year:

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Have You Subscribed to Our Brand-New Dining Newsletter?

by in Community, August 15th, 2016

Top Ten French FriesHere at Food Network, we have a newsletter for just about anyone. You might already rely on our daily or weekly editions for must-make dishes, tips and TV highlights to stay in the loop. Now, our brand-new Where to Eat newsletter is your one-stop shop for restaurant recommendations and dining tips.

Each Friday, just in time for weekend outings, it dishes up the best picks for local favorites and coast-to-coast classics. Whether you’re on the hunt for the very best French fries, pizza in all 50 states or the top fried chicken spots you’ve seen on your favorite Food Network shows, Where to Eat has you covered.

Subscribe to the Where to Eat newsletter right here.

The Avocado Bun Throws the Burger-Loving World Into an Uproar

by in News, August 15th, 2016

The Avocado Bun Throws the Burger-Loving World Into an UproarInstagram alert: Social media’s current food-nerd obsession is the avocado bun. What’s that, you ask? Why, it’s precisely what it sounds like: an entire ripe-and-ready avocado, halved and used as a sesame-seed-topped burger bun, with a cheeseburger, onion, tomato, pickles, lettuce and a “secret sauce” tucked between its gorgeous (yet mushy) twin mounds of green.

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