by Amy Reiter in News, August 1st, 2016
by Elizabeth Brownfield in Recipes, August 1st, 2016
The countdown to the Rio Olympics, which kick off Friday, Aug. 5, is ticking away fast, and final preparations (the pretty and the not so pretty) are underway.
How do Olympians themselves prep for competition? For one thing, they eat a lot of food. For a recent video, The Washington Post surveyed statements some of them had made to the press about their diets and crunched the numbers to come up with their approximate daily caloric intake.
Here are the calorie counts for three U.S. athletes on the Post’s list:
by Nora Horvath in Recipes, August 1st, 2016
You’d have to be crazy to diss pizza fresh from the oven. But give a za some time to crisp up on a fiery grill — just enough to melt the cheese, char the crust and emboss it with blackened grill marks — and you’ve taken your pie game to the next level. If you’ve never grilled pizza before, check out our step-by-step instructions for How to Make Grilled Pizza. Or pull out all the stops with a Grilled Pizza Bar, an easy summer party idea that will prove to your friends and family why grilled pizza trumps oven-baked every time.
To make his Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta (pictured above), grill master Bobby Flay starts by charring pizza dough crust over some sizzling-hot grates, then adds grated fontina, hot Italian sausage, and grilled peppers and red onions. But his secret ingredient is dollops of fresh ricotta mixed with fresh chopped oregano. Read more
by Nora Horvath in Community, July 31st, 2016
There’s no doubt that sweet corn is irresistible eaten right off the cob, but that doesn’t mean you shouldn’t try shaving off the kernels for a new twist on taste. Try it tossed with grains and other veggies to make a simple standout salad, like this one featured above. Read more
by Sara Ventiera in Restaurants, July 31st, 2016
This week’s Most Popular Pin of the Week, a top-rated recipe from Tyler Florence, brings the mouthwatering aromas of Spanish saffron to your dining room table. He starts with a homemade sofrito, a sauce made from onions, garlic, parsley and tomato, which he cooks the rice in so every grain absorbs maximum flavor. Tyler then adds a mix of proteins — think hearty chicken and chorizo, plus seafood, including shrimp and clams. He rounds out the dish with peas and fresh lemon wedges just before serving for a bright, vibrant finish.
For more crowd-pleasing dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: The Ultimate Paella
by Regan Burns in Recipes, July 30th, 2016
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
Fresh air can feed the appetite — and there’s plenty of it in Jackson Hole, Wyo. This outdoorsy destination is a top spot for those seeking nature in spades, as it’s nestled alongside the Teton Range. Jutting straight out of the earth, with none of the usual foothills in front, the mountain range is one of the country’s most stunning. In addition to the breathtaking views, visitors flock to these majestic slopes for world-class skiing. But winter isn’t the only busy season. Along with the copious outdoor activities offered year-round in the natural environs that surround it, Jackson Hole also draws tourists with its myriad of dining options. The town’s Old West vibe belies its sophisticated culinary scene, which features a diverse array of cuisines informed by both local and international influences. Here’s where to satiate your appetite in any season.
by Maria Russo in Shows, July 30th, 2016
With the first day of August mere hours away, we’ve officially entered the “close of summer” portion of the year. This means sweltering days, vacation escapes and, for many Americans, state fairs! I’m a native Midwesterner; the state fair holds a place near and dear to my heart. Where else can you ride a roller coaster, bet on a pig race, eat a Koolickle and see a Jason Derulo concert — all in the same day?
But the real reason to attend your local state fair? The food, of course! These days fair fare is crazier and tastier than ever, unabashedly presented in an “anything goes” atmosphere. Here are seven ways to get your fair fix at home.
Mini Corn Dogs with Homemade Mustard (pictured above)
For this fair-inspired finger food, Nancy Fuller bathes cut-up hot dogs in a classic cornmeal batter before dousing them in zippy homemade mustard.
by Sara Ventiera in Restaurants, July 30th, 2016
With the Summer Games just around the corner, the co-hosts of The Kitchen let their Olympic spirit shine this weekend when they featured a globally inspired feast complete with recipes from around the world (think Mexican burgers, Vietnamese hot dogs and Brazilian chocolates) — and indulged in some friendly competition. They created an over-the-top obstacle course that demanded not only balance, agility and focus but also a hearty appetite as they tried Bobbing for Doughnuts on a string.
Take a peek at the photo above from this morning’s episode. Here Jeff Mauro is enduring the Spoon Balance test, in which he’s attempting to navigate tricky pool toys while keeping the lime on the spoon in his mouth. Next up for him will be the doughnut station, and then it’s on to Marshmallow Archery in a race against the clock.
by Amy Reiter in News, July 29th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
It’s that time of year: August is a popular month for summer vacation, and many people across the country are getting ready to depart for far-flung destinations, where different cultures — and cuisines — await. Chefs do the same, and just like most food-minded travelers, they seek out delicious inspiration. Here, five chefs dish about their favorite culinary destinations.
by Lauren Piro in Recipes, July 29th, 2016
It’s a hot-day dream come true: Slurpee delivery by drone. I mean, just imagine: There you are, mowing the lawn or just running errands in the heat and you’re feeling steamy, parched, in the mood for a frosty beverage.
Suddenly, look, up in the sky! It’s a bird, it’s a plane … it’s a 7-Eleven drone bringing you a Slurpee — and whatever else you’ve ordered from your friendly neighborhood always-open convenience store. It’s like those old Kool-Aid commercials — only, you know, icier.
Many of us love an ice-cold beer on a hot summer day. A few of your favorite cans or bottles can play a vital supporting role at a cookout (the star, of course, is still whatever you throw on the grill). But if you want to get a little more creative and nudge your beer into the spotlight, we’ve got a killer way to do it — gelatin-ify it.