The arena’s executive chef, Aaron Cox, has introduced some fancy new food items he presumably hopes will be a slam dunk with fans this season, including a Buffalo bacon corn dog and an in-house-smoked brisket sandwich, SB Nation reports.
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From fried chicken drumsticks and roasted whole chickens to simply grilled chicken breasts, there are days when it seems like you’ve done nearly all you can with the humble chicken. But the beauty of this family-friendly meat is that it’s endlessly versatile and pairs well with a variety of flavors and textures. Follow Giada De Laurentiis’ lead and dress up boneless, skinless chicken breasts with fresh lemon juice and briny capers to create her classic Chicken Piccata, this week’s Most Popular Pin of the Week.
For more five-star recipe inspiration, visit Food Network’s 5-Star Recipes board on Pinterest.
Get the Recipe: Chicken Piccata
If you’ve ever wondered what Thanksgiving looks like when an Iron Chef is in charge, you’re in luck because for the first time, fans will be able to watch Bobby Flay as he hosts his Food Network friends for a celebratory feast. On the all-new upcoming special Thanksgiving at Bobby’s, airing Saturday, Nov. 22 at 12|11c, Bobby will be joined by some of your other favorite chefs, Alex Guarnaschelli, Katie Lee, Sunny Anderson and Michael Symon, and together they will cook up a turkey day spread complete with all of the trimmings. They’ll even break down each course with chef-tested tips so you can tackle the holiday with ease.
In true Iron Chef style, Bobby’s menu will feature traditional picks like a simply roasted turkey and a hearty cornbread stuffing, but his recipes and those from the group will include new ways to dress up old-fashioned classics, like a maple glaze for his bird and a boldly spiced cauliflower side dish from Alex. Perhaps best of all, with five cooks in the kitchen, you can guarantee that the cast will offer strategies for stress-free hosting at home and share quick tricks for turning out next-level flavor at your house.
Suddenly, it’s soup season. As the weather turns chilly and we begin to scrounge around in the backs of our closets for a pair of gloves that match (or, forget matching – one for each hand) and a warm hat, we may also begin to feel a deep urge to dip into one of our favorite soups. When it comes to soup, we all have our favorites, as well, perhaps, as our personal lists of the ones that, for whatever reason, we’re just not that into.
Recently, a writer on Jezebel posted a highly idiosyncratic personal ranking of soups, appropriately filed under “totally arbitrary rankings.” Whether or not you agree with the writer’s opinions (his top four: Lobster Bisque, French Onion, Cream of Crab, Tom Kha Gai) or admire his alternately amusing and perhaps a bit too salty turns of phrase, you have to concede that a ranking of soup is a delicious idea. (Note that others have done it before, with markedly different results.)
Just a few weeks ago, FN Dish kicked off the fall season by asking fans to create their ultimate autumn-inspired Pinterest boards, and sure enough, readers delivered. You clicked through FoodNetwork.com and curated hundreds of pins celebrating all things apples, pumpkins, pies and crowd-pleasing comfort food, including Apple Crumble with Vanilla Ice Cream, Baked Pumpkin Rice Pudding, and Butternut Squash Mac and Cheese.
After scrolling through the boards and scouring the pins, FN Dish rounded up its top three picks for the best fall boards. Meet the winners, follow their boards, and get the featured recipes and tips below.
Turning the clocks back an hour feels like an unofficial start of winter, ever since the pumpkin spice latte decided to start making appearance since approximately August. (Technically I realize this is not true, but it sure feels that way.) Suddenly, the days will whiz by, as we speed our way to 2015, cooking and eating every step of the way, and sitting down to a dinner table with the windows newly darkened by night.
Which means: Turn on the ovens and braise some meat! So, in that spirit, let me give you a quick primer on this fantastic wintertime technique.
What is braising?
Braising is a method of cooking meat slowly in moist heat, usually with part of the meat submerged in an aromatic liquid. Often a large cast-iron pot or Dutch oven is used – the meat, vegetables and liquid are put into the Dutch oven, covered and then cooked over gentle, even, low heat for several hours.
While the turkey often takes center stage on Thanksgiving, for the sweet tooths at the table, it’s likely all about the most-anticipated final course: dessert — in particular, the rich, creamy pumpkin pie. With a buttery crust and spiced pumpkin filling, this tried-and-true indulgence in a holiday staple, and with the help of a go-to recipe, it’s one you can surely make easily at home. Learn the basics of Food Network Kitchen’s Pumpkin Pie recipe below, then check out the complete gallery for the rest of the how-to.
Soon, when you’re ordering a beer at a bar or restaurant, you won’t need to ask your bartender or server for a recommendation. Neither, when you’re scanning the store shelves in search of a six-pack perfectly suited to your taste, will you have to make a split-second decision based on label alone.
We’ve all had memorable instances when we’ve plunked down our hard-earned money for a beer that sounded cool but left us cold. But there’s a new free app in the works that will take the guesswork out of beer buying.
A Wilmington, N.C.-based company called Next Glass is currently putting in the legwork to scientifically map the DNA of every single kind of beer sold in the United States in order to scientifically determine — based on beer you’ve liked in the past — what beer you’re likely to enjoy next. The app’s tagline: “It used to be subjective. Now, it’s personal.”
The Southeastern Conference is home to some of the best college football in the country, and with it, some of the most-fervent fans and most-passionate tailgating. Football in the South is a bit like religion. People get really worked up; I mean really worked up. And, to that end, tailgating in the South is extreme as well. At the University of Alabama, fans are allowed to start tailgate setup at 6 p.m. the Thursday before the Saturday game — and dismantled as late as noon the day after! At my alma mater, the University of Georgia, there is Bulldog Park; a luxury RV tailgating facility offers the owners access to a wide range of amenities plus game-day shuttles to the stadium! Foodwise, there’s everything from LSU, where folks have big pots of meaty gumbo bubbling on a propane cooker, to The Grove at Ole Miss, where folks are super-fancy and serve dishes of hors d’oeuvres that you might be more accustomed to seeing at a ladies’ luncheon. (The real reason the food is so ladylike is that there’s a limited amount of electricity, and open flames and propane are prohibited — something that might not be a bad idea, considering the amount of alcohol consumed while tailgating!)
Personally, I prefer less work when I get to the stadium, and I suggest slow-cooked dishes prepared ahead of time. The best dishes are those you can cook at home and then add the finishing touches to at the stadium. I think the perfect tailgate food just might be chili. It works well in the fall, because it’s hearty and warms you up in the cool weather. Read more
Chefs know that when they compete on Cutthroat Kitchen, they’re subjecting themselves to all manners of ruthless sabotages, but now it seems that even host Alton Brown will come face-to-face with eviliciousness. Check out the GIF above to see him try to outrun a rolling boulder, and tune in Sunday at 10|9c to see what challenges are in store on an all-new episode of Cutthroat Kitchen.