- The complete guide to ribs of the world. — Serious Eats
- Richard Blais chats about his Top Chef All-Stars victory. — Eatocracy
- Would you eat these super spicy dishes? — Woman's Day
- Menu prices are on the rise. — Wall Street Journal
- Critic Michael Bauer names the Bay Area's top 100 restaurants. — The San Francisco Chronicle
- Food & Wine's Dana Cowin chats about the chefs who weren't named Best New Chef. — The Feast NY
- How to find and cook with morel mushrooms. — Huffington Post Food
- The next season of Scott Conat's 24-Hour Restaurant Battle debuts on Thursday, April 21. — Grub Street NY
- Paula Deen makes a hysterical appearance on Rachael Ray's daytime talk show. — Eater
- Amazing: a breakfast sandwich with a runny egg surprise inside. — Chez Us
- The definitive guide to ordering at In-N-Out Burger. — A Hamburger Today
- Want a laugh? Visit the latest Paula website. — Paula Deen Riding Things
- Happy banana cream pie day! — Bites on Today
- RIP Henry Africa, creator of the fern bar. — Grub Street SF
- Freebie alert! Golden Treasure Shrimp at Panda Express. — Eater LA
- How do you feel about bananas packaged in plastic wrapping? — The Daily Mail
- Louisiana recipes to make for Mardi Gras. — Chow
- A new light bulb ban will forever change the Easy-Bake Oven. — Salon
Last night's Top Chef All-Stars took things down South, and the butter and the drama were a-flying! The queen of butter herself, Paula Deen, guest judged and presented the cheftestants with the quickfire challenge: deep fry something, y'all! And Paula being Paula, she meant business: "I've deep fried mac and cheese, lasagna, chunks of butter," she told them. "No calamari sprinkled on top of a salad!"
Some of the chefs totally got the concept of Southern cooking, and some clearly didn't (how many times did Dale tell us he cooks Chinese food, not Southern?). Antonia made me nervous with her decision to do a fried shrimp salad (didn't you listen to Paula, Antonia?), but the end result was a decidedly un-salad-like combination of crispy fried shrimp and deep-fried avocado. Unfortunately, she totally spaced and only plated one dish, which prompted my favorite line of the night from Paula: "I could come over there, put you over my knee, and whip your cute little ass!"
Meanwhile, Mike and Richard were working on some chef drama of their own. Mike's fun and creative idea to fry up chicken oysters and serve them in oyster shells was apparently "inspired" by an idea in Richard's notebook. Richard was peeved, Mike was unapologetic, and it only got worse when Mike won the quickfire challenge for his dish! The house was totally abuzz with Mike's disregard for chef law, and Mike reacted by playing the jerk card for the rest of the episode.
More about this episode and the elimination challenge after the break!
It's our favorite time of year: the holiday season! The festive six weeks are packed with food celebrations, crazy parties, and the annual unveiling of Simon Doonan's iconic and amazingly creative windows for Barneys! This November, Simon was inspired by the food industry to craft "A Foodie Holiday," a display that showcases how fashion and food collide. It features some of our favorite Food Network celebrity chefs — from Rachael Ray to Anthony Bourdain, no culinary personality was overlooked! Plus, we chatted with Jamie Oliver, Paula Deen, Emeril Lagasse and more at the unveiling.
To celebrate, we've teamed up with Barneys and our sister site, ShopStyle, to bring you an awesome giveaway worth $5,000 in prizes! We are giving away the following must haves: a Fornasetti Box of Chocolates Plates, an Editions de Parfums Coffee Society candle, a Jonathan Adler Fondue Set, an Armand Diradourian Out to Lunch Pillow, and an Illy Francis Francis X1 Iper Espresso Machine! That's not all — we're also giving away a grand prize to one very lucky winner: a gorgeous and extravagant Valextra travel bag, handpicked by Simon Doonan himself!
Entering is easy — all you have to do is click through the slideshow, add your email at the end, and you'll be entered to win. Check out the official rules here. Good luck!
We chatted with Jamie Oliver, Bobby Flay, Emeril Lagasse, and other popular Food Network chefs to find out how they "have a foodie holiday." Watch our video to find out what cooking tips experts like chocolate master Jacques Torres and Food Revolution's Jamie Oliver swear by and what they really think about this bacon food trend. Plus, Paula Deen, Anne Burrell, and other celebrity chefs tell us what they do for the holidays when they're not slaving away in the kitchen. Looking to win your own Ultimate Foodie Holiday? Click here to find out how to enter our giveaway!
Keep things uncomplicated and bake an oyster dressing with bacon and hot sauce outside of the bird. It's spicy, bready, and deliciously briny. Whip up a batch of mashed potatoes loaded with sour cream and white cheddar cheese. Finally, round out the menu with a bourbon-cranberry compote. It's the perfect sweet-tart accompaniment to succulent turkey. To be inspired by this collection of curated recipes, keep reading.
- Paula Deen makes a dirty appearance on The Tonight Show With Jay Leno. — Eater
- Candy sales are projected to be up from last year. — Eatocracy
- Zagat releases its 2011 Top Restaurants Guide. — Feast
- How to throw a Halloween bash, according to Amy Sedaris. — Epicurious
- Chez Panisse responds to its Michelin demotion. — Grub Street SF
- Just in time for the World Series, chefs share game-time bites. — Huffington Post Food
- A Fall-perfect baked pumpkin with brown sugar egg custard recipe. — Serious Eats
- Which fanciful Willy Wonka treats have actually been invented? — Chow
- Study finds corn syrup and table sugar are not the same. — The Atlantic
- An introduction to lardcore: Southern food goes hardcore. — Time
It's green chilies (I prefer the Hatch variety), white beans, chicken, and cilantro, slow-simmered for hours to become a stew that's creamier and more tender than its tomato-based counterpart. Make this white chili, and you'll be the talk of any tailgate. To take a peek at how it's done (like all things Paula, it starts with butter!), read more.