by Jessica Remitz in Recipes, June 15th, 2015
by Maria Russo in Shows, June 14th, 2015
Is there anything better in this world than an ice cream sandwich on a hot summer afternoon? From the classic straight-from-the-truck sandwich with slightly melted vanilla ice cream and cakelike chocolate cookies to more adventurous pairings like red velvet or oatmeal cookie sandwiches, it’s easy to mix and match your favorite flavors for different combinations all summer. Here are five of our favorites, plus an extra to try if you’re feeling like a challenge.
Oatmeal Cookie Ice Cream Sandwiches
Drop a dollop of butter pecan ice cream between two oatmeal-raisin cookies and roll the edges in chopped pecans for an ice cream sandwich with a little bit of crunch. Raisins not your thing? Feel free to swap in chocolate chips — lots of chocolate chips. As with all homemade ice cream sandwiches, make sure to cool your cookies completely after baking before you begin assembling sandwiches.
by Amy Reiter in News, June 14th, 2015
In a Cutthroat Kitchen episode where the name of the game was The Best of the Worst, in which Alton Brown was to unleash a flurry of the most-diabolical sabotages ever created, it was expected that chefs would fall to these downright evilicious — and hilarious — challenges. While that was indeed the case a few times tonight, in Round 1 a chef stumbled not entirely because he’d been sabotaged. In fact, it was due to his own poor shopping that he faced an early elimination.
The task was to cook an all-American breakfast, and as Alton explained, “Chef Joe came out of the pantry without eggs and without meat.” For judge Jet Tila, who learned of this misstep on the host’s After-Show, the question was simply, “What was he thinking?” Both he and Alton agreed that in this case, it wasn’t the challenges that took the chef down, as they said in tandem, “He sabotaged himself.” And Jet noted of Chef Joe’s decision, “If you’re going to call something French toast and not have an egg custard, you’re done in my book.”
by Christie Bok in Community, June 14th, 2015
New Yorkers love their avocado toast. Kentuckians crave country ham. Indianans apparently have an abiding love for lemon rice soup. (Pucker up and slurp.) And Californians, it seems, cannot get enough Chinese chicken salad.
What’s the most-popular food in your state? Foursquare has come up with an interactive map of the most-popular food and drink in every U.S. state (plus the District of Columbia, where a lot of people are seriously into Ethiopian food). The mobile app’s data crunchers factored in menus, tips, ratings and other criteria, and then teamed up with Mapbox to turn it into a clickable state-by-state guide to the particular taste preferences of each and every state. The map also includes information about the best places to eat a state’s favorite food.
by Michelle Buffardi in Recipes, June 14th, 2015
Imagine that your most-decadent, cheesy pasta dreams are given a bit of a healthy makeover. In this week’s Most Popular Pin of the Week, Food Network Kitchen makes a healthier ricotta alternative by combining low-fat cottage cheese with part-skim mozzarella and Parmesan. The end result: a delicious baked penne that packs a similar punch in flavor, comfort and texture to ricotta. Make an easy tomato sauce — flavored with basil, garlic and a hint of fennel — then add frozen spinach to the cheese mixture to get a helping of veggies. Top this all-in-one meal with additional cheese before baking to ensure a bubbly, golden crust.
For more healthy recipes, check out Food Network’s Let’s Get Healthy Board on Pinterest.
Get the Recipe: Cheesy Spinach Baked Penne (pictured above)
by Lindsay Damast in Holidays, June 13th, 2015
Man can’t live on guacamole alone, and tortilla chips aren’t exactly a food group. But you can eat avocados every day and at every meal — on tostadas (above), on pasta, in smoothies, on sandwiches, and even for dessert.
by Maria Russo in Shows, June 13th, 2015
If there’s one thing that dads seem to love, universally, it’s meat. Following closely in second place would be beer (or maybe beer comes first if he’s a vegetarian or other type of meat abstainer). So a lager-filled barbecue is a no-brainer for the ideal (if obvious) Father’s Day celebration. But if Dad isn’t aware of the magically transformative powers of beer in cooking, you just might knock his socks off by braising some meats in his favorite brew.
Beer Can Chicken
Beer can chicken is the sort of classic you might not think to serve when Dad’s got steak on the brain. But trust that he won’t be disappointed by the incredibly moist, crackly-skinned chicken that results from this silly-looking yet effective cooking technique.
by Amy Reiter in News, June 13th, 2015
This morning’s episode of The Kitchen is all about the cast members’ top recipes for tried-and-true favorites and their proven tricks for helping you master the kitchen with ease. But that doesn’t mean the co-hosts don’t experience a glitch or two when they make their meals. In fact, even the best chefs make mistakes in the kitchen, and this group isn’t afraid to show it.
In celebration of today’s National Kitchen Klutzes of America Day, the chefs came together to look back on some of their most-hilarious food flubs from The Kitchen. From Katie Lee’s overflowing chocolate sauce to Jeff Mauro’s meaty oven surprise, their trip-ups are as endearing as they are hilarious. Click the play button on the video above to watch these bloopers unfold.
by Amy Reiter in News, June 12th, 2015
Not only do millennials — that is, people born between 1980 and 2000 — eat out more than non-millennials, but they also spend more money eating out: Millennials spend about $174 per month dining out in restaurants, on average, according to a new infographic from the marketing agency Restaurant Marketing Labs, whereas non-millennials spend only about $153 per month.
Furthermore, 87 percent of millennials say they’re willing to splurge on a nice meal out, even if money is in short supply. How do these millennials, who make up a startling 25 percent of the population (or more) and have a spending power of $2.45 trillion (whoa), choose where to dine? Restaurant Marketing Labs says they’re looking for a restaurant that is “convenient … yet healthy,” “fun & exciting … yet natural and unprocessed” and “high-quality … yet affordable.”
by Allison Milam in Recipes, June 12th, 2015
Will Jennifer Aniston’s recipes become as iconic as her “Rachel” hairstyle? Will she prove to be as talented a cook as she is an actress?
We may soon find out, because Aniston recently revealed that she’s working on a cookbook — one tailor-made, perhaps, for those who enjoy tasty food yet yearn be celeb-skinny.
“I would like to do a lifestyle thing, for people who struggle with dieting,” the actress said in an interview with cosmetics guru Bobbi Brown for Yahoo Beauty. “I could just make anything for a diet taste delicious.”
We’re big on birthdays here in the Food Network offices. It’s a time when we all preheat our ovens, pull out our mixers and bake something special for our co-workers. But that whole birthday cake thing? It’s been done. We’re here to prove that there’s more to birthdays than birthday cake — and our treats don’t need to be sweet either. Instead of agonizing over the perfect gift, remember that all a birthday boy or girl needs is a little something homemade to know how much you care.
Baking the birthday boy or girl a homemade cake is a treat all on its own, but it’s a whole different story when that cake is an ice cream cake. With the best of both dessert worlds all in one place, there’s no better way to celebrate June babies’ birthdays as summer gets underway. Although it may look like a whole to-do, an ice cream cake is actually quite easy to make, and you can bet these ice-cold recipes will look good with a lighted candles. Just be sure to blow them out before the cake melts!
An ice cream cake doesn’t need to be overly complicated for it to be a showstopper. Learn how to make a simple yet showstopping ice cream cake (pictured above) using store-bought ingredients, and see why it’s all about technique. More importantly than anything else, be sure to work quickly so that the cake doesn’t melt, causing ice crystals to form when you freeze it later.