The return of warm weather brings a bright rainbow of fruits and veggies to farmers markets — and why not celebrate the season with all the pretty pink produce first? Strawberry-rhubarb is a classic combo for a reason (hello, deliciousness!), but its season is fleeting. Try it in these desserts before spring is over.
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Tonight the Season 5 Champions tournament continued with four more previous Chopped champs battling it out for a coveted spot in the finale. There the winners of all four preliminary rounds will compete one last time for a chance to walk away with $50,000. In this third battle, the dessert round became the determining factor: The final two chefs battled neck and neck throughout the competition, which meant the judges would be looking at even the slightest slip-up to make their decision. After taking into consideration all three courses, the judges chose the chef who did the best job transforming the baskets. Find out who won this preliminary battle and earned the third finale spot.
Need new lunch ideas? We’ve got them all: hot and cold ideas, dishes you can make ahead and some you can make in a flash. These are 10 kid-tested ideas for lunches that hit the spot — and stick with your little (or big) ones all day long.
Kid-Friendly Pasta Salad
What kid could resist Ree Drummond’s simple pasta salad, with big chunks of cheddar cheese and juicy tomatoes swimming in a sweet, tangy mayo dressing?
No matter if you’re hosting a special-occasion dessert party or simply baking for a Tuesday night at home, cake and pie are go-to treats, and they’re guaranteed crowd-pleasers. But we want to know what it is about cake and pie that makes them so beloved. Cast your vote in the polls below to tell us what you think is the best part of each dessert.
When someone says “bruschetta,” the first thing that comes to mind is likely chopped tomatoes and fresh basil atop crostini, aka sliced toasted bread. This traditional preparation is definitely delicious, but bruschetta can be so much more; you can top it with anything from melted cheese to seafood, or even fresh fruit and sugar to create a next-level dessert. Want to think outside the bruschetta box? Try one of Food Network’s favorite creative twists on the classic.
A Trio of Bruschetta (pictured above)
Set up a toppings bar with Bobby Flay’s three savory picks — creamy white beans, tangy black olives and juicy tomatoes — and let everyone top their own toast.
Eight of the country’s finest young barbecuers are taking on the first-ever battle to find the best kid grill master. In the new series Kids BBQ Championship, premiering Monday, May 23rd at 8|7c, hosts Camila Alves and Eddie Jackson lead the young chefs through a series of red-hot challenges that will test the barbecue skills as well as their creativity on the grill. Only one young competitor will take home the grand prize of $20,000 and a feature in Food Network Magazine. With themed challenges ranging from a Hawaiian luau to a cowboy campfire, each episode will also features some of the biggest names in barbecue, such as Tim Love and Graham Elliot serving as guest judges.
While there’s no question that eggs make an easy, hearty brunch dish, executing them for a crowd can be difficult. Who wants to poach or fry dozens of eggs while entertaining? The solution? The frittata.
You know that Cutthroat Kitchen is all about the ingredient swap-out, often replacing chefs’ quality meat, produce and dairy with lesser versions, all in the name of a good old-fashioned sabotage. Such a challenge was the name of the game in Round 2 tonight, when two chefs faced off in an air-hockey death match over nice and not-so-nice poutine ingredients. On the After-Show, host Alton Brown used the inspiration from that evilicious sabotage to challenge the judge of the day, Simon Majumdar, to a one-on-one battle over ingredients for scrambled eggs.