by Food Network Kitchen in Recipes, Shows, March 20th, 2015
by Guest Blogger in Events, March 19th, 2015
If you’re like some of us in Food Network Kitchen, then competition shows make your heart race right along with the contestants! That was the case this past Sunday, during the third episode of All-Star Academy, when Alex Guarnaschelli’s and Bobby Flay’s teams went head-to-head in a sweet-turns-savory cook-off. Who else wanted to hide behind a couch cushion when Ted Allen revealed the elimination challenge was cooking with marshmallows in a savory dish? Read more
by Sara Levine in Family, Recipes, March 7th, 2015
By Jacob Schiffman, culinary purchasing manager, Food Network Kitchen
On the evening of Monday, March 16, Food Network Kitchen entered the 5th annual Brisket King NYC competition. A few hundred giddy patrons were able to taste some of the best briskets, which ranged in style from smoked and cured to downright innovative. There were 13 players fighting for the crown, and everyone put their best brisket forward. Below are three of my most-noteworthy bites of the night.
Richmond Flores of Food Network Kitchen created and served a beautiful brisket, which he first marinated and rubbed in a fermented black bean “love mixture” and then oak-smoked for 14 hours. He served it over a lemongrass-scented jasmine rice topped with pickled carrot-daikon with a crunch of fried shallot. Delicious umami flavor and soft, slightly tacky texture, to say the least.
by Sara Levine in In Season, Recipes, February 12th, 2015
Bananas are one of the most-versatile ingredients out there. Of course ripe bananas make a satisfying snack all on their own (even better with some peanut butter). They’re a key smoothie element and a favorite topping for hot or cold cereal, and once they’re speckled and overripe, banana bread comes calling. But that’s just a slice of what bananas can do. Food Network Kitchen used bananas plus two other simple ingredients in five genius recipes that transform the all-purpose fruit into entirely new dishes. Watch the video to see how to make these ridiculously simple and fun banana treats. Read more
by Food Network Kitchen in Books, How-to, Recipes, February 5th, 2015
These stacked salads from Food Network Kitchen prove dinnerworthy with layers of greens, seasonal vegetables, protein and crunch. Get inspired by the season (we’re currently obsessed with winter’s tasty beet-and-Brussels combo), or make a layered take on the classic wedge that’s a crowd-pleaser anytime of year. Read more
by Jonathan Milder in News, January 27th, 2015
The first thing you notice about Lisa is her cowboy boots. Cherry red, spit polished and worn-in just enough, they tell you everything you need to know about the Houston transplant’s cooking: It’s bright, approachable, comes from the West and will linger in your memory for days afterward. To bring some welcome variety to the winter kitchen, we invited the James Beard Award winner to our Manhattan headquarters in Chelsea Market to make Chicken Spaghetti, one of her favorite dishes from her latest volume, The Homesick Texan’s Family Table. Make this simple and comforting recipe in your own kitchen with help from Lisa’s step-by-step how-to.
by Sara Levine in Recipes, January 27th, 2015
Bone broth: Is it a magical elixir or a delicious and comforting drink to keep you warm this winter? Click on the play button on the video above to see Food Network Kitchen’s Jonathan Milder examine what bone broth actually is, and find out why this food trend is spreading further than anyone imagined.
by Food Network Kitchen in Books, Holidays, How-to, December 16th, 2014
Pizza delivery is a pipe dream right now for snowed-in East Coasters, and it may be a few days before many can get to the store for fresh provisions. Fortunately, you don’t have to subsist on frostbitten leftovers from who knows when. Food Network Kitchen worked up these six comforting recipes made exclusively with nonperishable pantry ingredients. At first the rules seemed daunting — no fresh produce, no dairy, no fresh herbs, not even a squeeze of lemon! — but these recipes turned out so delicious that your family will never know. Plus, they make fun and easy cooking projects to keep cooped-up kids and adults occupied.
Creamy Mushroom Pasta
If you’re snowed in, or just way too tired for a trip to the store on a busy weeknight, this comforting pasta (pictured above) is perfect. Think beef stroganoff meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard does the trick.
by Lygeia Grace in Entertaining, Holidays, How-to, November 24th, 2014
“I guess I’m a baking nerd,” says Dorie Greenspan with a sly smile. The award-winning cookbook author is standing in the middle of Food Network Kitchen, whisk in hand and talking about her latest book, Baking Chez Moi. “I’ve come to think of myself as a baking evangelist. I want people to have the satisfaction of making something themselves. So when I write, I try to imagine I’m talking to a newbie.” Dedicated to the home cooking she delights in during the four months a year she spends in Paris, Greenspan’s newest book is friendly and approachable, straddling both the high (Bubble Éclairs) and humble (Chocolate Chip Cookies). Her Custardy Apple Squares are an ideal mix of the two, and Greenspan happily demonstrated how to whip them up during her visit. “I love this recipe,” she says. “It’s so easy, so unfussy, so French.” Follow Dorie’s step-by-step how-to to make them at home.
For many sweets lovers, Greenspan’s name is synonymous with one thing above all: amazing cookies. So we couldn’t let her go without asking her to share a few of her best cookie tips, too. Here’s what we learned. Read more
by Rupa Bhattacharya in Holidays, November 5th, 2014
This year is going to be different. You’ve decided on the menu two weeks before the big day, convinced your Aunt Charlotte that you really can live without her famous oyster green bean casserole and remembered to ask your sister to bring her big coffee urn. But no matter how well you plan, you know some problem is going to pop up. No biggie, we say. Here are Food Network Kitchen’s 10 tricks for tackling everything from “Yikes, who borrowed my fat separator?” to “Where am I going to put everything?” Let the holidays commence!
Butter is back — though depending on whom you ask, it never went away — and there’s no better time to celebrate it than on one of the most butter-friendly holidays of the year.
We’re starting to see more and more varieties of butter in stores — not just the regular salted and unsalted sticks, but local butters, grass-fed butters, cultured (sometimes called European-style) butters and even goat butters. Here’s what you need to know for your butteriest Thanksgiving yet.