It may feel like life just gets more expensive all the time, but guess what? The amount of money you’re shelling out for groceries these days may actually be going down. Yes, down.
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Ever the enthusiastic cook and co-host, Jeff Mauro isn’t shy about showing his excitement on The Kitchen, no matter if he’s prepping a recipe on set, learning the latest craft project or welcoming a new guest to the party. And when it comes to football season, he’s every bit as game for the occasion as he is any other, as he proved during today’s all-new Tailgating 2.0 episode.
Take a peek at the photo above. With his head thrown back and a fist raised in the air, Jeff exuded football fervor as he shouted, “Touchdown!” He had just tasted Katie Lee’s warming Slow-Cooker Buffalo Chicken Chili and was quick to get fans just as hyped as he was for everything else set to go down this week.
Few cities are as synonymous with their sandwiches as Philadelphia. After all, one of its most-famous dishes features a shoutout to the city right in its name: the Philly cheesesteak.
The first version of the sandwich was invented by enterprising hot-dog vendor Pat Olivieri in 1930. He heaped grilled meat and onions onto an Italian roll, creating a Philadelphia classic that’s still sold at Pat’s King of Steaks, the shop that he opened on Passyunk Avenue decades ago. The sandwich has evolved through the years, with the addition of provolone cheese and later Cheez Whiz earning it the cheesesteak moniker — and cementing its status as a Philadelphia icon.
Nothing says the holidays like cakes, pies, cookies and sweets, and this season, Food Network’s Holiday Baking Championship will be churning out plenty of festive treats. The show returns on Sunday, Nov. 6 at 9|8c with nine bakers hoping to whisk, fold and frost their way to victory. The contestants will bake their way through culinary challenges as host Bobby Deen throws surprising twists at them along the way. Judges Duff Goldman, Nancy Fuller and Lorraine Pascale will decide which baker serves up the most delicious and spirited desserts and deserved to win the title of Holiday Baking Champion and the grand prize of $50,000!
Canned pumpkin puree is a workhorse of the Thanksgiving feast, but we like to stock up on it as soon as it really feels like fall (read: right now). Check out some non-pumpkin-pie applications for this extremely versatile shortcut ingredient that makes any meal, snack or dessert scream autumn.
Pumpkin Spice Oatmeal
Loaded with fiber from the oats and canned pumpkin, this spiced oatmeal makes a comforting breakfast. Make a large batch and thin it out with a little milk or water for a speedy morning meal. Read more
Does the fridge in your office kitchen seem more crammed with brown bags than ever? Is there a long line to use the microwave? Are more and more of your colleagues hunched over their desks, scarfing down home-packed sandwiches and leftovers from last night’s dinner, instead of breezing out the door to an eatery to grab a bite? Doesn’t anyone go out to lunch anymore?
Temperatures are starting to dip, fall sports are underway and this weekend your favorite Food Network chefs are sharing their favorite recipes for the ultimate tailgate. On Saturday morning, Trisha Yearwood is throwing out the first pitch at a baseball game, but before that, her sister, Beth, and her nephew, Bret, are helping her make Baked Chicken Tenders and a Hard Cider Cocktail at the tailgate. Then, on The Kitchen, Katie Lee is sharing her recipe for slow-cooker Buffalo Chicken Chili, and Sunny Anderson is making her Cheese and Charcuterie Football. After that, Eddie Jackson is joining Valerie Bertinelli in the kitchen to make Slow-Cooker Sloppy Joe Sliders and Sweet-Tea-and-Lemonade Lager for her football-themed party.
On Sunday morning, Guy Fieri is bringing spicy and fresh flavors to his tailgate fare with his roasted turkey and cranberry-onion jam sandwich and a recipe for homemade BBQ Potato Chips. Then, after video chatting about football with his daughter, Sophie, Bobby Flay is making a tailgate-worthy brunch featuring Apple Crisp French Toast Casserole and an easy frittata sandwich.
Sunday night on Guy’s Grocery Games, grandparents are taking over Flavortown and in one of the rounds, they must make their grandkids’ favorite dish using 10 ingredients or less! Then, the five remaining teams on Halloween Wars are channeling haunted roadside motels to create their Halloween displays, and on Worst Bakers in America, the bakers have some new critics to impress: little trick-or-treaters!
Some tailgaters go all out with a portable grill, but all you really need is something to munch on while you’re waiting for the big game. Snack mixes are simple to make and easy to pack for the long trek to the stadium or a Saturday spent at the soccer field. Kids and adults will love the crunch and can choose from sweet and savory options. Try one of these on your next game day. Read more
By Colleen Park
Some mornings, you want more than a plain yogurt or cold cereal. You crave something warm and rich in flavor that can fill the kitchen with the smell of the perfect home-cooked breakfast. If you’re daunted by the idea of breaking out too many kitchen tools in the a.m., though, these breakfast casserole recipes offer a solution. Prep these dishes the night before, pop them in the oven the next morning and voila — you’ve got a full breakfast with all the fixings for the whole family.
Cinnamon-Pecan Pancake Breakfast Casserole (pictured above)
Pancakes are great. Letting them soak in a cinnamon-spiked custard overnight makes them even better. While you’re waiting for the casserole to bake in the morning, take five minutes to cook the pecans in maple syrup. Pour it all over this pancake masterpiece for flavorful bites that were made for fall.
Here at Food Network, our office CSA loot this week included apples, leeks, sweet potatoes and one in-season vegetable that we’ve been waiting for quite patiently: butternut squash. Innately sweet, hearty and tender, this fall favorite is a stunner in whichever hearty soups, comforting mains and side dishes it becomes a part of. Learn how to break it down, step by step, then use it to make one of our favorite recipes.
Fold tender morsels of roasted butternut squash into a creamy pot of homemade risotto. With over 200 top reviews, Ina Garten’s Saffron Risotto with Butternut Squash is the one to make, as it gets an added layer of flavor from a pinch of saffron threads, plus diced pancetta and grated Parmesan cheese.