by FN Dish Editor in Shows, May 10th, 2016
by Bev Weidner in Family, Recipes, May 10th, 2016
Chopped fans, ever wonder: Who puts together the mystery baskets? Where does the fourth plate of food go? Does Ted Allen ever get a taste? Do the judges really have to eat that? Chopped host Ted Allen took the time to sit down with Food Network to answer the questions fans have been asking and wondering about through the many seasons of the show. He reveals some of the secrets behind one of the most-popular cooking competition shows on TV.
Can anyone tell which chef is going to win before the cooking begins?
Well, like everybody else, we kind of pick our favorites as they walk in, and just [keep them] in the back of our minds … . I got it right on our show that we shot last Friday, but you can never really tell, and that’s what’s exciting about it. You never can tell, and even if someone has the best resume, that doesn’t mean that they’re going to get a basket that suits them or that’s full of things that they’re going to succeed with.
What is your favorite mystery basket ingredient?
Well, out of about 5,000 of them, that’s going to be sort of hard. I mean, gosh, Rocky Mountain oysters, chicken feet … we’ve even had eyeballs. My favorite mystery basket ingredient remains the whole chicken in a can, not so much because I love the food, [but because] I love the sound it makes when it plops out of the can.
by Lauren Piro in Recipes, May 10th, 2016
When was the last time you had a calzone? Like, the ’90s.
Welllll, I’ve come up with a super-easy and crazy-DELEESH version for your littles, with tiny pepperoni and loads of cheese. And for you? A lovely vegetarian version (with loads of cheese, natch).
If the thought of making calzones makes you nervous, check this out: Just hit up a local pizzeria and buy some dough from them! If you can, ask for 8-ounce balls of dough and you’re good as gold. Dough gold. Or something.
After that, you’ll simply saute some veggies while the oven preheats, then roll out each dough ball; layer each one with sauce, cheese, pepperoni for them and veggies for you; fold over the flap; crimp, crimp; brush with an egg wash and BOOM. You let the oven work its magic and you’re enjoying insanely yummy pockets of mouth bliss 30 minutes later.
by Amy Reiter in News, May 10th, 2016
There’s nothing quite a like a milkshake to make you feel like a kid again. But next time you’re filling the blender for a whipped-up treat, try one of these ideas for a fun twist on the classic.
Wake it up with coffee.
A little bit of espresso powder gives this Vietnamese Iced Coffee Milkshake (above) a pleasing jolt.
by Emily Lee in Entertaining, Recipes, May 9th, 2016
We all know the British love their tea (and scones and crumpets and those cute little sandwiches with the crusts cut off), but it turns out they love it way less than they used to.
Tea consumption in the U.K. has steadily declined since the early 1970s, according to research released by the Open Data Institute and cited by the Washington Post. In 1974, Brits sipped an average of almost 68 grams of tea per week. By 2014, their tea drinking had dipped to a relatively weak 25 grams per week — a decline of more than 63 percent. Meanwhile, consumption of coffee in the U.K. during the same period of time tripled.
by Maria Russo in Recipes, May 9th, 2016
Tedious prep work and outrageously long cook times get an F in our gradebook. But before you throw in the towel and dial the caterer, take a look at our tips for a relaxed and inexpensive DIY graduation party. Whether your scholar just completed college or kindergarten, our tasty menu of easy, make-ahead dishes will score top marks with any audience.
Burgers and hot dogs have long dominated the late-spring and summer entertaining scene, but this season we’re all in favor of make-your-own taco stations. Food Network Kitchen’s Sweet-and-Spicy Chicken and Steak Taco Bar is ideal for a casual open house. As new guests arrive, warm more tortillas and replenish your bowls of Monterey Jack, lime wedges and corn salsa. Don’t grill all of the meat at once: The chipotle-marinated chicken and steak cooks up in just 10 minutes on the grill, so leave some of it marinating in the fridge for guests who arrive later.
by Maria Russo in Shows, May 8th, 2016
Now, this is a kind of steak that we crave come Meatless Monday. Instead of beefy chops, make vegetables the star of the meal, as Valerie Bertinelli does with this fuss-free dish featuring cauliflower from Food Network Magazine.
by Maria Russo in Community, May 8th, 2016
It wasn’t long ago that grandmas entered the Cutthroat Kitchen arena for their turn at old-fashioned eviliciousness. Tonight, though, the focus shifted to the younger generations, as moms and daughters teamed up for a special Mother’s Day episode designed to bring out the most-diabolical sides in everyone. Judge Jet Tila was on hand to watch this not-so-sweet competition unfold, and after wrapping up three rounds of battle, he met host Alton Brown in the beauty parlor to dish on the gossip of the day during Alton’s After-Show. The pink-seat shop at which Jet and Alton sat was home to one of the day’s most-evilicious sabotages. For the mother-daughter duo saddled with this challenge, the Bob-style manicure to which they were treated was all but a relaxation treatment. “They had to do everything with one hand,” Alton explained of their prep work. “And occasionally the Bobs, with their creepy little raccoon, gecko hands, would change, and [the mother-daughter team] would have to [prep] on the other side.”
by Regan Burns in In Season, Recipes, May 8th, 2016
Take it from The Pioneer Woman. If she says that these crispy-on-the-outside, tender-on-the-inside fries are “perfect,” we’re quick to trust her. The secret to her recipe, featured in Food Network Magazine, is a double-fry technique: One dip in the oil whisks away excess moisture and cooks the potato, while the second turns the fries craveably crisp.
Check out more of our Most Popular Pins of the Week, then stop by Food Network’s Let’s Cook Comfort Food board on Pinterest to find more hearty, decadent recipes.
Get the Recipe: The Pioneer Woman’s Perfect French Fries, Featured in Food Network Magazine
by Amy Reiter in Drinks, News, May 7th, 2016
We’re edging into strawberry season, which means that in warmer parts of the country those fragrant, ruby-hued berries are popping up at the farmers markets, and pick-your-own operations are finally open for business. In cooler areas, we’re relying on supermarket berries for now, but even those are flavorful and juicy at this time of year.
We all know rosé is a legit trend — with sales of premium imported rosé wines in the United States rising 41 percent on volume and 53 percent on value in 2014 alone, according to Nielsen research.
Also a trend for 2016? Drinking wine out of a can, which means this summer you can be doubly trendy — and drink rosé out of a can. Yep, canned rosé is a thing that exists.