Forget everything you know about homemade desserts because these two-ingredient beauties are reinventing the sweet-treat wheel. Neither tricky nor time-consuming to make, fuss-free picks like flavorful ice cream, fruity sorbet and chocolatey ice pops are indeed easy to make with products and produce you likely have on hand. Read on below to see how the cast of The Kitchen put them together on this morning’s new episode.
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Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Memorial Day is coming, and with it, picnics to kick off summer — hopefully with crisp, golden fried chicken. We asked chefs across the country for their go-to bird suggestions, both homemade and at restaurants from coast to coast.
Anya Fernald’s new cookbook, Home Cooked, is here to rescue any home cook looking for new inspiration for classic, familiar ingredients. Fernald’s rustic and sustainable approach to putting food on the table for her family shines through with recipes that are light on extra work but vibrant and full of delightful flavors. Whether you’re looking for something simple like buttery roast Asado Potatoes (pictured above, recipe below for you to savor at home), something sweet like a jam tartlet, or something hearty like a pork and beef ragu, Home Cooked has you covered. Fernald’s recipes are decidedly Italian at the root and agricultural at heart, which is to say they’re as easy to devour as they are practical, and they’re built on ingredients you already know and love.
Paris may be synonymous with cafe culture, but artisanal coffee shops are apparently another matter entirely. That distinction may now be diminishing, however, as expat entrepreneurs from the coffee-loving United States, Australia, New Zealand and beyond are bringing to the city on the Seine their taste for boutique beans and bespoke brews, offered up lovingly amidst a spare aesthetic some describe as “Brooklyn.”
Yes (er … oui?), according to the Washington Post, hipster New York-and-Seattle-style coffee shops are becoming de rigueur in Paris.
Now that you can finally spend more time outdoors, your favorite chefs have new, easy recipes that’ll allow you to enjoy more time in the beautiful weather. On Saturday morning the co-hosts of The Kitchen are serving up simple and delicious eats like lemon-herb chicken and two-ingredient desserts.
On this week’s episode of Chopped Junior there were definitely some challenging secret ingredients in the contestant’s bright yellow mystery baskets. But ultimately it wasn’t the beef tongue, the quail or even the outrageous tie-dyed cake that really tripped up our young chefs — the trickiest ingredient turned out to be a simple carrot!
Glazing carrots is a super-easy technique, but I think we can all agree that when there’s a clock ticking down and a $10,000 prize on the line, it’s easy to burn those little root vegetables — and that’s exactly what happened to two contestants.
Winter may have been all about comforting one-pot dinners, but spring is the time to dig yourself out of that rut by pairing main dishes with bountiful, seasonal sides — and fast. This week we’re counting down the season’s best super-quick side dish picks. Each of them elevates whatever main dish they’re served beside, and they all come together in under a half-hour. How’s that for a weeknight?
25 Minutes: Healthy Broccoli Roman Style
Bring explosive flavor — while keeping things on the healthy side — to broccoli florets by adding panko breadcrumbs, lemon zest, garlic, white wine and chili flakes to the mix.
When it comes to homemade mac and cheese, there are a lot of different preferences. Food Network Magazine wants to know how you like this classic comfort food. Tell us here.
Get the Recipe: Classic Baked Mac and Cheese from Food Network Magazine
We all know Beyoncé’s got a whole thing with Lemonade going on right now, but it turns out she’s also got another refreshing, fruit-based drink on her agenda: watermelon water.
The pop superstar has recently thrown her weight and wallet behind WTRMLN WTR, a bottled beverage made from cold-pressed watermelon flesh and rind, with a dash of organic lemon, that its makers cutely call “liquid love.”
By Amanda Marsteller
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Kimchi is having a moment: The traditional Korean dish is beloved for its fermented funkiness and the instant dose of umami it adds to any recipe. Though typically made with napa cabbage or daikon, kimchi is getting a creative overhaul in some restaurants. Lately, chefs have been experimenting with alternative kimchi bases — and finding undeniably pungent success.